i spent my birthday morning
constructing this bit of decadence
a bottle of bubbly
a birthday crown
a dear mother
& a cute boy
(( i'll take mornings like these anytime ))
This was my first time making this cake. It was quite an endeavor. I was pretty pleased with the outcome; however, if I were to do it over again, I would do a couple of things differently: I would make the Chiffon Cake at least the day before to cut down on preparation time the day of. I would also change the ratio of cake base to filling. I loved the texture and flavor of the chiffon cake with the lemon syrup. Next time I will alternate one 1/2-inch layer of chiffon cake, followed by half of the filling, another 1/2-inch cake layer, and the remainder of the filling, including more cake in the recipe and creating more overall varied texture and flavor.
Basic Chiffon Cake
2 1/4 c all-purpose flour
2 tsp baking powder
1 1/2 c sugar
3/4 tsp salt
1/2 c vegetable oil such as safflower or sunflower
6 (scant 1/2 c) large egg yolks
3/4 c water
2 tsp vanilla extract
1 1/2 tsp lemon zest, grated
10 (about 1 1/3 c) large egg whites
1/4 tsp cream of tartar or lemon juice
Preheat the oven to 325F. Line the bottom of a 10-inch springform pan with 3-inch sides with parchment paper cut to fit exactly. Do not grease the sides of the pan. Sift together the flour and baking powder into a large mixing bowl. Add 1 1/4 c of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat of medium-high speed until the whites hold soft peaks. Slowly add the remaining 1/4 c sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one-third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45 to 55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped in the refrigerator for up to 4 days or in the freezer for up to 1 month.
To split the cake into layers: The easiest way to divide the cake into layers is to use a long, thin serrated knife. Place the cake on a flat surface and mark the desired thickness all the way around the cake. Work from the top to the bottom of the cake if making more than 2 layers. Holding the knife parallel to the work surface and using a sawing motion, cut through the cake, checking that the tip end and handle end of the knife are level and slicing where you marked. If you are making more than 2 layers, take off the first layer and set it aside before you begin to cut the next layer. If you aren't using the layers right away, cover with plastic wrap so they don't dry out.
<<<<<
Cake Base
10-inch basic chiffon cake layer, 1/2 inch thick
1/4 c water
1 Tbsp lemon juice
3 Tbsp sugar
Filling
3/4 c water
1/2 c sugar
8 large egg yolks
4 1/2 tsp unflavored gelatin
3 c fromage blanc (or other soft fresh cheese)
3 c heavy cream
4 tsp lemon juice
lemon zest, grated, from 2 small lemon
orange zest, grated, from 1/2 small orange
Kitchen notes: You can use any soft fresh cheese in this Bavarian. Soft goat cheese and ricotta cheese work well, as does quark, a low-fat cheese similar to fromage blanc. Make sure that your cake base is ready and waiting, as the filling will begin to set up once the gelatin is added. Also, don't let the egg yolks come into contact with the sugar syrup before you are ready to whisk them together over the heat; if they sit, the sugar will coagulate the yolks, turning them irretrievably grainy.
Line the sides of a 10-inch springform pan with 3-inch sides with plastic wrap, allowing a little overhang. Leave the bottom of the pan unlined. To prepare the Bavarian using the cake base: Have the cake ready. In a small saucepan, stir together the water, lemon juice, and sugar over low heat just until the sugar dissolves. Remove from the heat and let cool to room temperature. Place the cake layer in the bottom of the prepared springform pan. Using a pastry brush, moisten the layer evenly with the syrup.
To make the filling, combine 1/2 c of the water and the sugar in a small saucepan over medium heat and bring to a boil, stirring to dissolve the sugar. When the sugar has dissolved, remove from the heat and let cool until warm to the touch. Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the sugar syrup and egg yolks in a stainless-steel bowl that will rest securely in the rim of the saucepan over, not touching, the water. Heat the mixture, whisking often, until it thickens and registers 180F on a thermometer, 5-10 minutes. Meanwhile, in a small dish, sprinkle the gelatin over the remaining 1/4 c water and let stand for a few minutes to soften. When the egg yolk mixture is ready, remove from the water bath, add the softened gelatin, and whisk until smooth. The mixture must now be cool to the touch. You can cool it by nesting it in a larger bowl filled with ice and water or by putting it in the refrigerator. In either case, you must stir it with a rubber spatula or whisk so that the gelatin does not begin to set up unevenly. In a large bowl, combine the fromage blanc (or ricotta) and 1/2 c of the cream and stir to break up and soften the cheese. Using the mixer or a whisk, whip the remaining 2 1/2 c cream until it holds soft peaks. Using a rubber spatula, fold the egg yolk mixture into the cheese, and then fold in the lemon juice and the lemon and orange zests. Finally, fold in one-third of the whipped cream to lighten the mixture, and then gently fold in the remaining whipped cream until it is fully incorporated and the mixture is smooth.
Transfer the filling to the springform pan, smoothing the top with the spatula. Cover the Bavarian with a sheet of plastic wrap, being careful that it does not touch the surface. Refrigerate for at least 4 hours or preferably overnight. To serve, release and lift off the pan sides and peel away the plastic wrap. Using a wide metal spatula, transfer the cake to a serving plate, if using, or leave it on the cake pan base.
No comments:
Post a Comment