Archive for the ‘[lang_en]cakes[/lang_en][lang_es]tartas[/lang_es]’ Category

La receta de la tarta…

Wednesday, April 2nd, 2008

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Podeis verlo en #
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Reto Daring Bakers Marzo 2008 - La perfecta tarta de fiesta de Dorie

Sunday, March 30th, 2008

[lang_es]Este mes el reto de las Daring Bakers era… tarta!!

Lo hice hoy, en el ultimo momento. Pensaba hacerlo ayer pero me pase todo el dia de compras (esta semana es el cumple del costillo y anduve a la caza y captura del regalo). Y luego sali esta noche para darme cuenta de que las cinco eran… las seis! Asi que me levanté esta mañana para hacerlo, para mi comida de dia del padre (no pudimos celebrarlo en su dia).

La tarta en sí fue facil de hacer, aunque mi amasadora del Plus cada vez va muriendo mas… se desenrosca y no se queda fijo y me es muy dificil meter y sacar las palas :( Estoy empezando a pensar en cogerme una Kitchen-Aid (cara maliciosa).

La tarta salio genial! El costillo se comio dos trozos a pesar de que llevaba limon (no puede ni oler los citricos). A mi familia le gusto mucho tambien, fue todo un exito!

Montarlo fue un poco rollo :( Me di cuenta tarde de que no tenia dos moldes de tarta redondos, tiré uno de los que tenia hace un par de meses porque estaba ya muy viejo. Asi que hice uno ahi y otro en un pirex medio grande. Asi que me salió uno mas plano y alargado y otro menos plano y mas altito. Aunque en general las tartas no crecieron mucho. Era tan jugoso y tan fino que no me atrevi a cortarlo (en teoria habia que cortar cada parte en dos para obtener 4 capas). Asi que mi tarta era… dos capas ^_^

Mis fotos…. no son nada glamurosas en comparacion con el resto de las Daring Bakers :(
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Supongo que cuatro capas hubiese sido mas glamurosos… yo puse toda la mermelada y la mitad de la cobertura por el medio por lo que quedo un poco gordito, pero aun asi estaba muy bueno ^_^

La tarta era… una pequeña montañita!

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La traduccion de la receta os la pongo mañana, me muero de sueño ZZZzzzZZZzzz. Si quereis verla en ingles podeis hacerlo aqui.

 Aqui la traduccion:

LA PERFECTA TARTA DE FIESTA Cortesía de Dorie Greenspan’s Baking from My Home to Yours (pagina 250).La autora (Dorie) comenta:

Pon un post-it en esta pagina, y así siempre podras encontrar esta tarta que es perfecta para cualquier celebracion. La receta original es de mi amigo Nick Malgieri, famoso pastelero, y desde que tengo la receta, veo que tiene infinitas posibilidades. Tú tambien lo verás. Es blanco como la nieve, con una textura elegante y contundente, y una naturaleza fácil de hacer. Siempre se hace perfectamente. Es delicado al paladar pero aguanta en la cocina - no da problemas cuando se cortan las tartas por la mitad. Sabe tal y como te gustaría que fuese una tarta de fiesta: de manera especial. La receta base es para una tarta con sabor a limon, con unas capas de mermelada de frambuesa y cubierta con una crema buttercream (alguien sabe la traduccion?). Como los elementos son de por sí clasicos, puede jugarse con ellos para hacer variaciones.Para la tarta2 1/4 tazas harina

1 cucharada levadura en polvo

½ cucharadita sal

1 ¼ tazas leche entera o buttermilk

4 claras de huevo (grandes)

1 ½ tazas azucar

2 cucharaditas ralladura de limon

100 gr mantequilla a temperatura ambiente

½ cucharadita extracto limon

Para la cobertura buttercream

1 taza azucar

4 claras de huevo (grandes)

300 gr mantequilla a temperatura ambiente

¼ taza de zumo de limon

1 cucharadita extracto de vainilla

For Finishing

2/3 taza de mermelada de frambuesa sin pepitas removida o calentada ligeramente hasta que se pueda repartir bien

1 1/2 tazas de coco rallado

La preparacion

Pon una bandeja o rejilla en el horno y precalienta a 175C. Engrasa dos moldes de tarta de 23 cm y pon en el fondo un trozo de papel de horno engrasado. Pon las bandejas sobre una bandeja de horno. 

Para hacer la tarta

Pasa por un tamiz la harina, levadura y sal. Mezcla en otro bol, la leche y las claras de huevo. Pon el azucar y la ralladura de limon en un bol y mezclalo con los dedos hasta que el azucar coja olor a limón y esté mojado.  

Añade la mantequilla y con la paleta de amasar o pala de batir de la amasadora, amasa a velocidad media durante unos tres minutos, hasta que la mantequilla y azucar estén con una textura ligera y exponjosa. Incorpora el extracto. Luego 1/3 de la mezcla de harina, batiendo a velocidad media. Luego la mitad de la mezcla de leche y huevo. Posteriormente la mitad de la harina y luego el resto de la leche. Por ultimo el resto de la harina. Mezcla durante unos dos minutos para que esté todo bien mezclado y aireado. Divide la masa entre los dos moldes.

Horenea durante 30-35 minutos, o hasta que las tartas hayan subido y que al tocarlas ‘reboten’. Sacalos del horno y dejalos enfriar 5 minutos, luego sacalos del molde y quitales el molde de papel. Dales la vuelta y dejalos enfriar a temperatura ambiente (hacia arriba).

Para hacer la cobertura o buttercream

Pon el azucar y las claras de huevo en un bol que resista el calor. Ponlo sobre una cazuela con agua hirviendo y remueve constantemente, con la mezcla sobre el calor, hasta que coja calor, unos tres minutos. El azucar tiene que haberse disuelto y debe tener la textura como crema de malvaviscos. Quitalo del calor. Con una batidora o amasadora, bate el merengue a velocidad media hasta que se haya enfriado, unos 5 min.

Ponle la pala de amasar, si tienes, y añade la mantequilla, de poco en poco, hasta que se haya disuelto no añadas un trozo mas. Cuando hayas incorporado toda la mantequilla, batelo a velocidad-media alta hasta que la mezcla sea muy suave y tenga mucho cuerpo, unos 6-10 minutos. Durante este tiempo puede separarse la crema. Sigue batiendo y volvera a unirse. A temperatura media, añade el zumo de limon, poco a poco (hasta que no se haya incorporado lo que hayas echado no eches mas) y luego la vainilla. Deberías de acabar con un buttercream blanco y suave. Pon un trozo de plastico y dejalo aparte.

Para montar la tarta

Con un cuchillo de sierra y con un movimiento de serraje corta cada tarta por la mitad (horizontalmente para obtener capas). Pon una de las piezas boca arriba en un plato para tartas protegido con papel de horno. Ponle 1/3 de la mermelada. Luego ponle 1/4 del buttercream. Ponle otra capa, y lo mismo. Y asi con la tercera capa. Habrás acabado con toda la mermelada y te quedará buttercream. Pon la ultima capa de tarta y ponle el resto de buttercream arriba y en los bordes. Pega el coco a la cobertura aplastandolo un poco para que se quede pegado.  frost the sides and top.

Para servirlo

La tarta se puede servir tan pronto como se haya montado, pero lo mejor es dejarlo en una habitacion fresquita (en la nevera no) un par de horas. Deberia de ser comida a temperatura ambiente, ya que frio pierde toda su textura y sutileza.

Almacenamiento

La tarta está mejor el dia que se ha hecho, pero se puede refrigerar bien cubierto hasta dos dias. Llevalo a temperatura ambiente antes de servirlo.

Notas:

Yo tuve problemas con la masa de la tarta, no me subio y por lo tanto no pude cortarlo, pero despues de analizarlo con otras daring bakers creo que estaba en no-optimas condiciones mi levadura.

Si quieres saber mas sobre las Daring Bakers, visita http://daringbakersblogroll.blogspot.com/[/lang_es][lang_en]This month the Daring Baker’s challenge was…. cake!! The truth to be said, I have done tons of cakes, but… never a layered one! So this was quite a challenge for me ;)
 I just made it today, at the last moment, my semester started again at the beginning of the month and I have been juggling work and studies at the same time. It was for my Father’s day lunch (it is 19th March here in Spain, San José), but my parents were not at home so we waited until this Sunday to celebrate.

The cake was easy to make, although my stand mixer is getting worse each time (I got one for a sale at a bargain chain for 50 euros and well… it does the job but it’s getting rusty), exchanging the attachments gets worse each time… Hum… Kitchen-Aid is tempting me… ;)
 The cake turned out great! My husband ate two pieces even with the lemon! (and he HATES everything citrus, he just does not eat it!) My family liked it a lot to so… It was a huge hit!!

The composing was a bit of a pain in the ***. I realised this morning that I did not have two pans. I remembered that I threw one away a few months ago as it was rusty and did not buy another one :( So I made one in a bigger one and another cake in a smaller non cake pan. So the bigger pan was quite thin and the other not very thin but smaller and less defined as a cake layer. So… I wasn’t able to cut in half each of them! They were extra moist and kind of thin so I didn’t want to end up with a cake-mush. I couldn’t dare to do it! It was kind of scary… So I went for the double layer, one with each cake.

And… I have discovered I am not the master of the frosting arts!

Note: My pics are so NOT glamourous comparing to the other Daring Bakers! :(
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I guess 4 layers would have been more exquisite (I put all the jam and half the buttercream in the middle so it was a bit thick), but it was really good even though ;)
It was more like a mini-mountain cake.

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The recipe:

PERFECT PARTY CAKE

Courtesy of Dorie Greenspan’s Baking from My Home to Yours (page 250).

Posting date Sunday 30 March.IMPORTANT NOTICE - RECIPE EDITED MARCH 10TH

(sorry I’m still a bit of a blogger “dummy” so don’t know how to highlight in red). For those of you who don’t read all the comments or don’t have Dorie’s book, there were a couple of omissions which some diligent Daring Bakers picked up. If these contributed to a “floppity flops” - my sincere apologies. Please note the changes in bold below - one is the reference to a 1/4 cup of lemon juice and the second is in relation to whisking together the egg whites and milk in the 2nd line of making the cake. I’ve also expanded on the Update on Playing Around.Introduction from Morven

I wanted to pick something that had potential for putting your personal stamp on. Although this is essentially a white cake I know there are some lemon haters among us so feel free to use your imagination. If you inner chef tells you that you need to make a chocolate layer cake then by all means do so. See Dorie’s words on playing around below for some flavour combination ideas.

Update on playing around. Yes you can do what ever you want with this cake as long as you promise to use the basic cake recipe and the basic buttercream recipe (if you are doing the buttercream that is) . The filling/frosting flavours are completely up to you. If you don’t feel like using Dorie’s buttercream recipe (flavoured as you wish) she says whipped cream will do for the filling and finishing and I say… go for it. If you want to use fondant or something else - it’s your cake. Bake a square one, a heart shaped one or any other shape you like but please make it a layer cake.

I can’t wait to see what combinations people come up with. You can leave out the lemon, put different flavours of preserves in the middle, leave off the coconut - have some fun with it.

Words from Dorie

Stick a bright-coloured Post-it to this page, so you’ll always know where to turn for a just-right cake for any celebration. The original recipe was given to me by my great dear friend Nick Malgieri, of baking fame, and since getting it, I’ve found endless opportunities to make it – you will too. The cake is snow white, with an elegant tight crumb and an easygoing nature: it always bakes up perfectly; it is delicate on the tongue but sturdy in the kitchen – no fussing when it comes to slicing the layers in half or cutting tall, beautiful wedges for serving; and, it tastes just as you’d want a party cake to taste – special. The base recipe is for a cake flavoured with lemon, layered with a little raspberry jam and filled and frosted with a classic (and so simple) pure white lemony hot-meringue buttercream but, because the elements are so fundamental, they lend themselves to variation (see Playing Around), making the cake not just perfect, but also versatile.

For the Cake

2 1/4 cups cake flour (updated 25 March)

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)

4 large egg whites

1 ½ cups sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature

½ teaspoon pure lemon extract

For the Buttercream

1 cup sugar

4 large egg whites

3 sticks (12 ounces) unsalted butter, at room temperature

¼ cup fresh lemon juice (from 2 large lemons)

1 teaspoon pure vanilla extract

For Finishing

2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable

About 1 ½ cups sweetened shredded coconut

Getting Ready

Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

Beat in the extract, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.

Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.

Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.

Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.

Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.

Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.

During this time the buttercream may curdle or separate – just keep beating and it will come together again.

On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.

You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake

Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.

Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.

Spread it with one third of the preserves.

Cover the jam evenly with about one quarter of the buttercream.

Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).

Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.

Press the coconut into the frosting, patting it gently all over the sides and top.

Serving

The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Storing

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

Playing Around

Since lemon is such a friendly flavour, feel free to make changes in the preserves: other red preserves – cherry or strawberry – look especially nice, but you can even use plum or blueberry jam.

Fresh Berry Cake

If you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit. You can replace the coconut on top of the cake with a crown of berries, or use both coconut and berries. You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – let it sit for about 20 minutes at room temperature before serving.

 If you wish to know more about the daring bakers, please visit http://daringbakersblogroll.blogspot.com/

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