Archive for the ‘daring bakers’ Category

Las Daring Bakers se atreven con… Pierre Herme

Sunday, August 31st, 2008

[lang_en]As soon as I saw what Tony Tahhan and MeetaK organised, I squealed and jumped in delight.

Not only that, it was a recipe from THE Pierre Herme. Chocolate eclairs!

It can seem a bit hard to do but actually, it’s not. You only need to be a bit handy. They are quite fast to make, and also to bake, so if you have never made eclairs… now is the time to do so!

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Also, you can make them sweet or salty… they are sooo versatile! :)))))

Mine lasted… nothing at all. My husband ate almost half for dinner, and a few for breakfast. The last little survivors went to the office and were devoured without compassion by my mates.

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You can get the recipe from Meetas site, What’s for Lunch Honey? (which is actually a very cool blog). And if you want to see the rest of the DB creations please visit our blogroll.

Waiting for the next Challenge! :D[/lang_en][lang_es]En cuanto vi el reto de este mes, de Tony Tahhan y MeetaK, me ENCANTO!

No solo eso, sino que era del super-maestro pastelero Pierre Herme, uno de los dioses de la pasteleria y el chocolate. Asi que hacia mediados de mes, aprovechando que estrenaba horno, me lié manta a la cabeza y me puse con ello.

Eran unos eclairs de chocolate rellenos de chocolate. Hacer eclairs puede parecer complicado pero no lo es. Solo requiere un poco de maña :) Son muy rapidos de hacer y también de cocinar, por lo que si no lo habeis probado os animo a hacerlo ^_^

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Ademas, puedes rellenarlo de un millon de cosas, ya sea dulce o salado. Me encantan!

Los mios… no duraron nada de nada. La mitad desaparecieron por la noche (los hice por la tarde), el costillo no pudo dejar de comerselos… Y los que sobrevivieron para la hora de desayunar en la oficina… tuvieron la misma suerte. La verdad es que si lo se hubiera hecho el doble! ;)
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Bueno, al tema. La receta la podeis ver en la web de Madeleine traducida. Y si quereis ver el resto de creaciones de las Daring Bakers, solo teneis que visitar nuestra lista. Nota: sólo mirar si no se tiene hambre, no me hago cargo de mordiscos y lametones varios a la pantalla :P
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Reto Daring Bakers de julio… no hecho :(

Wednesday, July 30th, 2008

[lang_en]I am soooo sorry but I cannot participate in this month’s challenge. Work and life has come in between as I am going on vacations tomorrow and have to do tons of stuff before going.

If you wish to see my fellow daring bakers creations please visit our blogroll: http://daringbakersblogroll.blogspot.com/[/lang_en][lang_es]Debido a circunstancias personales no he podido hacer el reto de este mes. Me voy de vacaciones mañana y tenia muchas muchas cosas que hacer, y no tenia fuerzas para ponerme a complicarme demasiado, lo siento!! :(
Os invito a que visiteis las creaciones de mis compañeras en sus blogs, podeis ver el listado en http://daringbakersblogroll.blogspot.com/[/lang_es]

Daring Bakers Junio 08 - Trenza danesa!

Sunday, June 29th, 2008

 [lang_es]En primer lugar, mil disculpas por tener abandonado el blog! POR FIN acabe los examenes… soy una persona libre!! Yujuuuuuuuu!!!!

Este fin de semana, in extremis, completé el reto de las Daring Bakers.  Este mes los anfitriones fueron Kelly del blog Sass & Veracity, y Ben del blog What’s Cookin’?.

El tema elegido fue la trenza danesa. La trenza danesa forma parte de las masas laminadas, la mas famosa es el hojaldre. El proceso para la masa danesa es menos compleja que el hojaldre, y es mas facil de aprender (a la hora de hacer masas laminadas). Es una masa muy versatil, se puede usar para muchos tipos de bollos.

La verdad es que nunca habia hecho una masa laminada, y me intimidaba un poco. Pero es más largo de hacer que dificil, ya que solo requiere estirar la masa y plegarla varias veces (en resumen). Asi que el viernes me puse a hacerla, dejar la masa lista para luego continuar el domingo.

Podeis ver la receta en el blog de Morgana (http://blogolosas.com/index.php?op=ViewArticle&articleId=259&blogId=2), que este mes fue su primer reto y la fue requetebien!

Salió muy bien, la verdad es que nos ha gustado mucho. Mi costillo le ha dado infinitos puntos de puntuacion gastronomica (yo creo que tiene el baremo un poco roto porque casi todo tiene infinitos puntos XD) y lo ha aprobado como bollo oficial para remojar con leche.

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Hice dos, una de manzana (que era lo que nos recomendaban) y otra con mermelada de frambuesa. El bollo es ligero, a pesar de llevar un monton de mantequilla ;) Y… altamente adictivo!!

No os asusteis, solo requiere tiempo, os recomiendo totalmente probarlo.

Podeis ver mas fotos de mis compañeras arriesgadas en http://daringbakersblogroll.blogspot.com/ [/lang_es]

[lang_en]First of all, sorry for not updating this blog but… FINALLY my exams are DONE!!!!!

So this weekend, in extremis, I attacked the challenge, where Kelly from Sass & Veracity, andBen from What’s Cookin’? were the hosts.

The challenge was Danish braid. The Danish braid is one of the laminated doughs, being puff pastry the most famous one. But Danish dough is easier to make for a newbie :)  And it’s a very versatile dough, you can make many different buns from it!

I never done laminated doughs before, so I was a bit scared. It’s more elaborate than complicated, as you have to roll and tons of folding. So on Friday I started making the dough leaving it to rest until Sunday morning (you’re not suppose to leave it more than 24 hours, if not freeze it but I was lazy).

You can get the recipe from Kellys blog http://sassandveracity.typepad.com/sass_veracity/2008/06/im-a-little-bot.html :)

It turned out great! We loved it. We ate all the little bits (I cut some parts so I had a rectangular dough) and almost half of the first of the two braids.

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I made two, one apple-filled (as they suggested), and another jam filled, as this seemed a popular choice. Even though this had TONS of butter it came out light and… ADDICTIVE!!!!!!!!!!!

If you are intimidated like I was, please don’t and DO this recipe!

If you don’t know who the Daring Bakers are, or do and want to know what they are up to, please visit http://daringbakersblogroll.blogspot.com/[/lang_en]

Reto Daring Bakers Abril - Polos de Tarta de Queso!

Sunday, April 27th, 2008

[lang_es]El tercer reto de las Daring Bakers eran… polos de tarta de queso!!

Las anfitrionas eran:

Elle – Feeding My Enthusiasms
Deborah – Taste and Tell

La primera vez que lo hice fue un horror. La nata que use estaba abierta de hace mas tiempo de lo lo que yo pensaba y la tarta salió sabiendo raro. Menos mal que el fisgón de mi marido queria probarlo antes de hacer los polos y  se dió cuenta.  Menos mal que fue entonces porque si me doy cuenta cuando estaba todo hecho me hubiese muerto! ;)
Aparte de eso la receta es sencilla aunque lleva su tiempo. La tarta tienes que hacerla el dia anterior, y luego formar los polos, congelarlos y luego echarles el chocolate.   

La receta era perfecta excepto en los tiempos de horneado tanto a mi como al resto de las Daring Bakers (o al menos la mayoria) tuvimos que hornearlo bastante tiempo mas :)
Luego tuve problemas tecnicos con mi nevera y el tamaño de la bandeja del horno. No me cabia en el congelador pero si en la nevera asi que lo guarde alli. Pero tenían que congelarse y no se congelaban a pesar de haberlo puesto a 0ºC, por lo que los meti todos juntitos en un molde de tarta y al congelador.

Darle la formita no fue muy divertido proque se me pegaba a las manos, tenia que mojarmelas de vez en cuando para poder hacerlas bien. Pero sí que fue divertido echarle el chocolate! Como en España no tenemos tantas cositas de decoración usé chocolate blanco y negro, sprinkles y nueces.

Hice polos, bombones, y bolas de tarta de queso, iba a hacer por la noche una fondue de chocolate y pensé que sería buena idea. Y lo fue!!

Y ahora… las fotos!!

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Esperando…

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A ser guardadas!

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Las guardé en el congelador hasta la noche que era cuando las ibamos a tomar. Comimos unas pocas, el resto van mañana a la ofi ^_^ Me salieron unas 30. De las cuales quedan unas cuantas menos entre la cena, y el costillo haciendo visitas frecuentes a la nevera ;)
El post del sitio de las Daring Bakers traducido:

Polos de tarta de queso - Con Preguntas y respuestas (si quieres verlo todo vete a la versión inglesa).

Polos de cheesecake

Hace 30-40 polos

5 paquetes de queso Philadelphia de 200 gr

2 tazas de azucar

1/4 taza harina

1/4 cucharadita sal

5 huevos

2 yemas de huevo

2 cucharaditas extracto vainilla

1/4 taza nata

¼ cup heavy cream

Agua hirviendo

30-40 palos de polo o de chupa-chups

500 gr chocolate de cobertura

2 cucharadas margarina o manteca vegetal

Decoraciones varias como gominolas, chocolate chips, azucar de colores, etc .

Pon la rejilla del horno y precalientalo a 150 C. Pon agua  hervir.

En un bol grande, bate la crema de queso, azucar y harina hasta que este bien mezclado, a baja temperatura. Añade los huevos y yemas uno cada vez hasta que se haya incorporado el anterior. Añade la vainilla y la crema.

Engrasa un molde de tartas de 25cm de diametro y echale la masa. Ponlo en un molde mas grande y echale el agua para hacer el baño Maria. Hornealo hasta que esté dorado, unos 35-45 minutos (a mi me llevó mas, una hora). Dejalo reposar a temperatura ambiente, sacandolo del agua. Cubrelo con papel transparente y dejalo enfriar hasta que este muy frio, minimo 3 horas.

Cuando esté ya frio, ve haciendo bolitas de 50 gr aproximadamente y ponlo en una bandeja de horno con papel de horno. Pincha con cuidado un palito en cada bola. Congelalos sin tapar hasta que estén muy duros, entre una y dos horas.

Cuando ya estén congelados y listos para cubrir, prepara el chocolate. Al baño maria, derrite el chocolate, con la manteca, removiendo a menudo hasta que esté derretido. No lo calientes demasiado porque si no el chocolate no brillará cuando se endurezca.

Rapidamente moja cada polo de tarta de queso en el chocolate derretido, girando rapidamente hasta que se cubra. Sacúdelo para que el exceso de chocolate se caiga y luego si quieres le pones decoraciones. Por ultimo ponlo sobre el papel de horno en la bandeja. Repite con todos los polos.

Refrigéralos hasta 24 horas, hasta que se vaya a servir.

Preguntas y respuestas

Q - Hay que usar manteca? No se puede usar solo chocolate?

A – Puedes usar chocolate atemperado sin manteca o tu propia cobertura par abombones. No sabemos si lo haces asi, si funcionará. Ayuda a que el chocolate endurezca rápidamente.

Q - Puedes usar un molde desmontable? Y si no tengo uno de 25 cm?

A – Un molde desmontable funcionará si lo tapas con papel albal.  Lo importante es que sea lo suficiente profundo para poder hacer las bolas. Lo unico ques si haces la tarta con otro tamaño vigila el tiempo de horneado. 

Q - Puedo mojar los polos en otra cosa que chocolate?

A – Se puede mojar en galleta triturada (Digestive). Puedes probar con otras cosas.

Si no sabes quienes son las Daring Bakers, haz clic aquí :)

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My third Daring Baker challenge was… Cheesecake pops!

The hostess were:

Elle – Feeding My Enthusiasms
Deborah – Taste and Tell

My first take on it was a bust :( I used some not-so recently opened whipped cream, resulting in an off-tasting cheesecake :((((( At least my husband insisted in tasting the cake before making the pops! If this had happened when I already had shaped and went through all the process I would have died!!

Other than this little misshap the recipe was easy to make but a bit time consuming. The recipe includes making the cheesecake the day before (or 3-4 hours before), balling and freezing for a few hours the cheesecake, and after that you cover it in chocolate.

The recipe was perfect, except for the oven timing. The first time I had it for over an hour and it was kind of on the undone side. So this time I got a bigger pan (slightly bigger) and I had it for over an hour again. I think this has been an issue for most of the DB, maybe it’s supposed to bake in a bigger pan?

I had some technical problems with the pan with the pops and my fridge, it did not fit in the freezer so I put it in the fridge. But they did not freeze! So I improvised put them in my biggest cake pan and put them instead of stood up, lying sideways and they did fit!!! hooray!

The shaping was not very fun as it was a bit sticky but I resolved it wetting my hands between batches. But the chocolate dipping was!! In Spain we don’t have tons of decorating stuff or lollipop sticks so I used wooden skewers. And the decoration, I kept it simple: dark and white chocolate, sprinkles and nuts.

I made some pops, some non-pops, and simply some cheesecake balls, cause I was having a chocolate fondue later that night. I thought it would be a good piece for it… and it was!!

Well, no more blabber, now the pics!!!

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Waiting for….

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Storage!!

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I kept them in the freezer until later that night for dinner. I still have half, for tomorrow as I am taking them for my co-workers ^_^

The post from the DB site:

Cheesecake Pops - UPDATED with questions and answers

Introduction from Elle & Deborah

These cute little bites of cheesecake, held on a stick and dipped in chocolate and, if you like, decorations, are sure to make you smile. The cheesecake is New York style, the pops can be jazzed up with different toppings, and they are FUN…just right for a party. They are from Sticky, Chewy, Messy, Gooey by Jill O’Connor. Isn’t that an alluring title for a cookbook?

We wanted to pick something that had potential for putting your personal stamp on. We like them for a challenge because the recipe for the cheesecake part makes use of the concept of a water bath, an essential tool for bakers, plus there are many ways to personalize them. And they are cheesecake!! The photo in the book showed the lollipop sticks twined with pretty ribbons and bows, too.

It is unclear if this recipe can be halved. A key thing is that the cheesecake be in a pan where it bakes deep enough to scoop out the balls.

Allowed Variations. Yes you can make some changes to this cheesecake as long as you promise to use the basic cheesecake recipe (although you can add a flavor to it if you like) and do keep it white (sorry, no chocolate or coffee or mocha), and keep the pops to the 2 ounce size.

The dipping flavors and colors are completely up to you.

If you want to use decorations, go for it. Same with drizzles and ribbons on the sticks. Or leave them plain after dipping them. You can even dip them in graham cracker crumbs and then the chocolate – to get more of the cheesecake feel to them.

You can cut the cheesecake into geometric shapes instead of making balls…triangles or squares or diamonds…just keep them about 2 ounces each. We can’t wait to see what combinations our Daring Baker come up with…just make sure to use the basic cheesecake recipe, to make the pops 2 ounces or close to that in size, and to dip each pop in chocolate or confectionary coating and have it on a lollipop stick.

Here are some exceptions to the “you must follow the same recipe rule”.
– Particular ing
redient is hard to find in your area.
– Particular ingredient is cost-prohibitive. We don’t want anyone stressing over having to pay for something that’s too expensive, especially if you have to buy a large quantity for just a smidge in the recipe. So if the ingredient is way too expensive you can leave it out or sub something else that will work.
– The host allows a specific ingredient change, but that must be specified in the host’s challenge recipe announcement post. For example, the hosts say i
t’s okay to substitute the rum in the cream with a flavoring of your choice as long as the cream is still “white”. But making chocolate or coffee pastry cream is not okay.

– Allergies.

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

  Answers to Questions Asked:

Q - Do you have to add shortening? Can I just use straight chocolate?

A – You can use tempered chocolate without shortening or your own bonbon candy coating. We are not promising it will work, though. In Elle’s words – “the shortening is added to help the chocolate coating firm up quickly. It didn’t make the coating taste bad at all and helped with that nice ’snap’ quality when bitten into”

Q - Can you use a springform pan if you want to? What if I don’t have a 10-inch pan?

A – A springform pan should work if it is properly lined with foil. The important thing with the pan is to make sure the cheesecake is deep enough to scoop out the balls. As long as the pan is the right size to make the mixture deep enough, you can use it. Make sure if you use a different sized pan to keep an eye on your cheesecake – the baking time will probably be different.

Q - Can I dip the balls in something before dipping them in the chocolate?

A – We mentioned in the post that graham cracker crumbs are acceptable. If there is something else you would like to try you can, but we aren’t guaranteeing that it will work. Some things might make it so the chocolate doesn’t have anything it will adhere to. Also, in Elle’s words – “Personally, I found the combo of the creamy cheesecake and deep dark chocolate so wonderful that, perhaps except for the graham crackers on the bottom for that cheesecake taste, it would be a shame to monkey with it too much. There are lots of avenues for self-expression with the toppings and it’s OK to change the flavoring (lemon, peppermint, almond for example) via the extract so that gives lots of leeway for difference.”

Q - But how many are 5 8-oz. packages cream cheese at room temperature and 1 pound chocolate in grams?

A – Both of us agree that we are terrible at conversions, so if there is someone out there that is good at them and wants to share, that would be great!

Q - I have a ton of popsicle sticks in the cupboard. Can we substitute them for the sucker sticks?

A – The popsicle sticks are probably too big. The balls are only about the size of a walnut, no bigger than a golf ball.

Q – How about halving the recipe?

A - The volume of a 10 inch by 2 inch standard cake pan is 10 3/4 cups. I measured 5.5 cups of water and then tried out pans until I found one where the water came up in the pan to 1 1/4 inches. That worked perfectly for a half batch. The measurement came from Rose Levy Beranbaum’s “The Cake Bible.”

Elle also mentions that these freeze well. So if you are worried about having too many, they should hold in the freezer for a few days. I’m sure they won’t last that long around my house!![/lang_en]

La receta de la tarta…

Wednesday, April 2nd, 2008

[lang_es]Ya esta ;)
Podeis verlo en #
 [/lang_es]

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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Febrero 2008 Reto Daring Bakers #16: Pan francés de Julia Child

Saturday, March 1st, 2008