Princess Torte
Makes one 9-inch layer cake (10-12 servings)
One 9-inch sponge cake*
2 ½ cups heavy cream
2 ¼ cups custard filling*
1 1/3 cup seedless raspberry jam
Confectioners' sugar, for rolling the marzipan
Marzipan dome*
A pink flower and pink ribbon, for decoration (optional)
Using a serrated knife, cut the cake horizontally into 3 equal layers. Set aside for the moment.
In a stand mixer fitted with the whisk attachment, whip the heavy cream until thick and firm, but not grainy. Transfer one-third of the cream to a small bowl, cover, and refrigerate.
Remove the chilled custard from the refrigerator and give it a vigorous whisk, as it may have thickened. Make sure it is smooth and creamy before proceeding. Fold the whipped cream that you did not refrigerate into the custard and stir gently until smooth.
Set the bottom cake layer, cut side up, on a serving platter. To keep the plate clean as you frost and decorate the cake, you can place parchment paper in strips around the bottom edges of the cake, tucked gently under it – or just clean off the plate before serving.
Spread the raspberry jam onto the top of the cake layer, leaving a ¼-inch margin all around. On top of this, spread half of the cream filling. Invert the middle cake layer onto the custard cream, cut side up. Spread the remaining cream filling over this second layer; top with the final layer of cake. Spread about one-quarter of the refrigerated whipped cream in a very thin layer around the sides of the torte. With an offset spatula, evenly spread the remaining whipped cream onto the top of the torte. Remove the paper strips from underneath the torte and refrigerate the torte for about 1 hour. This will help the torte "set" and keep it firm while you add your marzipan topping.
Lightly dust a space for rolling with sifted confectioners' sugar. Place the marzipan on the powdered sugar and dust the top of the marzipan. Roll out the marzipan to ¼ inch think. Using a brush, dust off any extra confectioners' sugar.
Remove the torte from the refrigerator and gently set the marzipan on top so that it drapes over the torte. Press it gently so it adheres to the sides of the torte, covering it completely. With a sharp knife, trim away any excess marzipan so that the edges are clean.
If desired, run a length of pink ribbon around the bottom edge of the torte. Not only does this look pretty, but it covers up any hacking you might have done to the bottom edges of the cake! Place the pink flower on the top of the torte (you could use frosting to make a buttercream flower, too). Refrigerate until ready to serve.
When serving, it is helpful to run a sharp knife under hot water and then dry the blade before cutting; this will ensure clean cuts.
Store, well wrapped, in the refrigerator for up to 3 days.
*Sponge Cake
Makes one 9-inch cake
¾ cup all-purpose flour
¼ cup potato starch (found in specialty supermarkets)
½ tsp baking powder
4 large eggs, separated
1/8 tsp salt
¾ cup plus 2 tbsp granulated sugar
Preheat the oven to 350 degrees F. Grease and flour the bottom and sides of a 9-by-4-inch springform pan; line the bottom of the pan with a circle of parchment paper.
Sift together the flour, potato starch, and baking powder in a small bowl. Set aside.
In a stand mixer with a very clean bowl and fitted with the whisk attachment, whip the egg whites and salt on medium speed until the whites form stiff, shiny peaks.
Transfer to a separate bowl.
Wash the bowl and whisk attachment for your electric mixer; use again to beat the egg yolks. Combine the egg yolks and sugar, beating on medium speed until ribbons have formed. Add the egg whites back to the mixing bowl, and beat on low speed until incorporated. Remove the bowl from the mixer.
Gently fold in the flour mixture in 3 additions, making sure it is fully incorporated. Pour the batter into the prepared pan.
Bake for about 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the side of the cake, release the cake from the pan, and invert onto a wire rack. Let it cool completely before assembling the torte.
*Custard Filling
Makes 2 ¼ cups filling
½ vanilla bean, scraped with pod
Pinch salt
2 cups whole milk
2 tbsp cornstarch
2 large eggs
½ cup sugar
To make the custard, combine the vanilla bean, seeds, salt, and 1 ½ cups of the milk in a medium saucepan. Bring to a boil.
In a medium bowl, whisk together the cornstarch and sugar. Add the remaining ½ cup milk and whisk until smooth. Add the eggs to the cornstarch mixture and whisk to combine.
When the milk comes to a boil, whisk part of it into the egg mixture and then transfer everything to the saucepan, again while whisking. Continue whisking vigorously while the custard thickens and boils for 1 minute. Transfer to another bowl, cover the top of the custard directly with plastic wrap or parchment, and allow to cool completely in the refrigerator.
*Marzipan Dome
Makes 1 ½ pounds marzipan
1 ½ pounds marzipan (found in specialty supermarkets)
Several drops green food coloring
Confectioners' sugar, for rolling
To make the marzipan dome, color a walnut sized piece of marzipan with the green food coloring until the piece is deep green. Reserve.
Using a sifter, dust a work surface with confectioners' sugar. Knead a small piece of the green marzipan into the remaining uncolored marzipan until it is uniform in color. Add additional pieces from the green marzipan until it achieves a light green color. Discard the leftover deep green marzipan.
Keep the marzipan at room temperature if it is to be used within 24 hours. Otherwise, store the marzipan double-wrapped in plastic in the refrigerator.
(c) 2013 by Jessie Oleson Moore. Reprinted from The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts with permission from Sasquatch Books.
Banana Pudding Supreme with Caramelized Bananas
Makes 4 cups or 8 servings. Gluten-free.
2 small ripe bananas, about 12 oz
1/3 cup sugar
2 1/2 cups whole milk
3 tbsp cornstarch
1/2 tsp salt
3/4 cup cream
2 large egg yolks
1 tsp pure vanilla extract
Flavor and warm the milk: In a 3-quart saucepan, thoroughly mash together the bananas and sugar. Pour in the milk.
Warm over medium heat almost to boiling (the surface of the milk should quiver and vibrate). Turn off the heat.
Blend and rewarm the milk: Purée the banana-milk mixture in a food processor or blender. Pour it back into the pan and warm it for 3 to 5 minutes over medium heat, until bubbles form around the edges and the center of the milk is vibrating. Turn off the heat.
Make a cornstarch and egg yolk slurry: Put the cornstarch and salt in a medium bowl. Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks. It is important that this mixture be as smooth as you can make it. (To be really sure, reach into the bowl and gently rub out any lumps.)
Temper the slurry: Pour a ladleful of the hot milk into the bowlwith the slurry. Whisk vigorously to combine. The mixture should come together smoothly, with no lumps. If you see any, add a little more liquid and whisk them out. Pour this mixture back into the pan slowly, counting to 10 as you do and whisking constantly and vigorously.
Thicken the pudding: Turn the heat back on to medium. Work all the angles of the pan, and scrape the bottom. It will take 2 to 5 minutes to bring the custard to a boil, with large bubbles that slowly pop up to the surface. Boil, whisking constantly, for 2 minutes. Turn off the heat and stir in the vanilla.
Chill the pudding: Immediately pour the custard into a shallow container. Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate for 2 hours, or until fully chilled.
Serve with caramelized bananas.
Caramelized Bananas
Makes 8 servings. Gluten-free.
2 tbsp unsalted butter
1/4 cup packed brown sugar
1/4 tsp salt
4 small bananas, ripe yet firm
Melt the butter over medium-high heat in a deep skillet. When it foams up, stir in the sugar and salt. The mixture will clump up at first, but it will melt quickly and form a bubbling, liquid mass. Meanwhile, peel and slice the bananas into coins about 1/2 inch (12 mm) thick and put them in a large bowl. When the sugar has completely melted, pour it into the bowl with the bananas and toss to coat. Turn the heat to high and transfer the sugar-coated bananas into the pan. Cook on high for about 2 minutes, flipping and stirring the bananas after the first minute. Serve hot.
Excerpted from Bakeless Sweets by Faith Durand. Copyright Stewart, Tabori & Chang, 2013.
Pudding Pops
Makes about 20 treats.
2 tbsp granulated sugar
1 tbsp cornstarch
1 cup whole milk
1/3 cup milk or dark chocolate, chopped into small pieces
1/2 tsp vanilla extract
10 ice pop sticks, cut in half
In a small saucepan off the heat, combine the sugar and cornstarch.
Add the milk and stir until evenly distributed.
Place over medium heat, bring to a simmer, and simmer until the mixture begins to thicken, about 5 minutes, stirring occasionally.
Add the chocolate and stir until melted, 1 to 2 minutes.
Remove from the heat and stir in the vanilla. Let sit for about 10 minutes.
Spoon the mixture into ice cube trays. Gently tap the trays against a hard surface to even out the mixture.
Wrap 2 layers of aluminum foil over the top of the trays. Create holes in the foil by inserting an ice pop stick, blunt side down, into each cube.
Freeze for 4 hours, or until solid.
Remove the foil and carefully flex the trays to release the pops.
Excerpted from the book No Bake Makery by Cristina Suarez Krumsick. © 2013 by Cristina Suarez Krumsick. Reprinted by permission of Grand Central Publishing. All rights reserved.
Lemon Cream Icebox Cake
Serves 8 to 10
1/4 cup unsalted butter, very soft
3 cups cream
1/2 cup powdered sugar
1/4 tsp salt
2 large lemons, zested and juiced (about 2 tbsp zest and 1/3 cup juice)
25 to 30 graham crackers, from about 4 sleeves
1 cup lemon curd, slightly warmed, divided*
*Lemon Curd
Makes 21/2 cups (600 ml). Gluten-free.
1/2 cup unsalted butter, very soft
1 cup sugar
3 to 4 large lemons, zested and juiced (about 1/2 cup juice)
5 large eggs
Cream the butter in the bowl of a stand mixer (or in a large bowl, using a hand mixer) until soft and whipped. Beat in the sugar and the lemon zest until light and fluffy. Add the eggs, one at a time. Whip in the lemon juice and continue to whip until it is incorporated (the mixture may look curdled at this point, which is normal). Pour the curd into a saucepan and cook over medium-low heat, stirring frequently and whisking occasionally, for 10 minutes, or until the curd thickens and coats the back of a spoon. (If you have a candy thermometer and want to track the temperature, the curd will thicken at about 170°F / 77°C.) Don't let the mixture boil, as this will create lumps. If it does boil, however, you can strain the finished curd through a fine-mesh sieve. Store in the refrigerator for up to 2 weeks.
In the bowl of a stand mixer (or use a large bowl and a hand mixer), whip the butter until very soft. Gradually whip in the cream. When it has been smoothly combined with the butter, add the sugar, salt, and lemon zest. Whip until the cream forms firm peaks, then slowly beat in the lemon juice. Continue beating until completely combined. The cream should still hold soft peaks.
Smear a small spoonful ofcu the lemon cream in the bottom of a 9-by-13-inch (23-by-33-cm) baking dish. Lay down a layer of graham crackers and spoon 3/4 to 1 cup (180 to 240 ml) of the whipped cream over the top. Drizzle with 1/4 cup (60 ml) of the lemon curd. Repeat three more times, finishing with a top layer of whipped cream. (You will have four layers of graham crackers, and four layers of whipped cream.)
Drizzle the final 1/4 cup (60 ml) lemon curd over the top of the cake in three straight lines, then draw a knife through these lines perpendicularly, creating a streaked checkerboard pattern.
Refrigerate the cake for at least 2 hours, until the crackers have softened to a cakelike texture (test this by inserting a thin knife along the side and bringing up a few crumbs). This can be made up to 24 hours ahead of time, but it is best consumed within a day or two, as it will get soggy if it sits too long.
Excerpted from Bakeless Sweets by Faith Durand. Copyright Stewart, Tabori & Chang, 2013.
Strawberry Nutella Icebox Cake
Makes about 20 servings
3 cups heavy cream
2 tbsp granulated sugar
1/2 tsp ground cinnamon
2 tsp vanilla extract
1/2 cup chocolate-hazelnut spread
15 standard cinnamon graham cracker sheets
2 1/2 cups thinly sliced strawberries
Line an 8 by 8-inch baking pan with aluminum foil and set aside.
Combine the cream, sugar, cinnamon, and vanilla in a large bowl and mix with an electric mixer until soft peaks form, 3 to 4 minutes.
Transfer to a clean bowl and gently fold in the chocolate-hazelnut spread.
Be careful not to mix too aggressively or your cream will deflate.
Line the prepared pan with graham crackers. You may have to break a few pieces to get them to fit just right.
Top with a thick layer of chocolate hazelnut whipped cream.
Next, place 1 cup sliced strawberries over the cream evenly—they should sink in a bit.
Repeat the layering process twice, ending with cream.
Your cake will have 3 layers of graham crackers, 3 layers of cream, and 2 layers of strawberries.
Cover and refrigerate for at least 6 hours or overnight.
Garnish with the remaining sliced strawberries and cut into 1-inch slices.
Excerpted from the book No Bake Makery by Cristina Suarez Krumsick. © 2013 by Cristina Suarez Krumsick. Reprinted by permission of Grand Central Publishing. All rights reserved.
Baked Alaska
Makes one 9-inch dome (12 servings)
10 cups (5 pint-size containers) ice cream, slightly softened (all one flavor, or several flavors)
Brownie base*
6 cups meringue coating*
Brownie Base
Makes one 9-inch brownie round
1 cup (2 sticks) unsalted butter
8 oz bitterswett chocolate, chopped )about 1 cup)
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
2 cups sugar
2 tsp vanilla extract
Heat the oven to 350 degrees F. Grease and flour the bottom and sides of a 9-inch round cake pan; line the bottom of the pan with parchment paper.
Heat the butter and chocolate over low heat, using either a small, heavy-bottomed saucepan or a double boiler. Stir occasionally until melted. Set aside to cool.
In a medium bowl, whisk the flour, baking powder, and salt until combined. Set aside.
In a large bowl, whisk the eggs, sugar, and vanillas until well combined. Add the slightly warm chocolate mixture to the eggs and whisk to combine. Add the flour mixture and stir with a wooden spoon until just combined. Spoon the batter into the prepared cake pan; use an offset or rubber spatula to smooth and level the batter.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean. Set the pan on a wire rack until the brownie layer is completely cool.
*Meringue Coating
Makes about 6 cups meringue
8 egg whites at room temperature
1/4 tsp cream of tartar
1/8 tsp salt
3/4 cup sugar
Using a stand mixer with a clean, dry bowl and fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt on medium-high speed until the whites form soft peaks. Increase the speed to high and add the sugar in a slow stream, continuing to whip until stiff, shiny peaks form.
To make the ice cream dome, place a 3-quart mixing bowl (with a diameter of about 9 inches) in the freezer to chill. Line it with plastic wrap. Fill the bowl with ice cream; smooth and level the top surface. Cover the surface with plastic wrap and freeze until the ice cream is very hard, at least 4 hours, or up to 24 hours. Note: To make miniature Baked Alaskas, you can split the ice cream between multiple small domed bowls (with diameters of about 3 inches).
Set the brownie layer out on a large, flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer, but leave the plastic wrap on top. Trim any bottom edges of the brownie layer to make it flush with the ice cream. Place this big, cold blob into the freezer.
Make the meringue cover, then take the ice cream dome from the freezer and remove the plastic wrap. Spread the meringue onto the ice cream dome, covering it completely. Use the back of a spoon to flick and pull little peaks up from the surface (for a nubbly texture when it bakes). Freeze for at least 3 hours, or overnight.
Near the time you'd like to serve your Baked Alaska, heat the oven to 500 degrees F, making sure there's enough clearance to fit the dessert. When the oven is at temperature, remove the assembled bombe from the freezer, set it on the parchment-lined baking sheet, and put it into the oven. Bake for 3 to 5 minutes, rotating the dome once or twice, until the peaks turn a golden brown color. Let the cake stand at room temperature for about 15 minutes before serving (this will ensure that you'll be able to slice through it without the crust getting all gooey and oozey). Slice and serve; freeze any leftovers for up to 5 days
(c) 2013 by Jessie Oleson Moore. Reprinted from The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts with permission from Sasquatch Books.
Scarlet Rose and Berry Pudding with Whipped Cream
Makes 4 cups or 8 servings. Gluten-free. Dairy-free.
1/4 cup cornstarch
1/4 tsp salt
2 large egg yolks
10 oz strawberries or mixed berries, fresh or frozen (thawed)
10 oz raspberries, fresh or frozen (thawed)
6 tbsp sugar
1 lemon, juiced (about 3 tbsp)
1 tsp rosewater
Whipped cream, to serve
Note: Rosewater is a distillation of rose petals, a highly fragrant by-product of the perfume industry. Look for it in the baking aisle or at gourmet shops. Be sure you are buying food-grade rosewater.
Make a cornstarch and egg yolk slurry: Put the cornstarch and salt in a medium bowl and whisk out any lumps. Slowly pour in 1 cup water, whisking constantly. Whisk in the egg yolks. (To be really sure, reach into the bowl and gently rub out any lumps between your fingers.)
Blend and warm the berries: Puree the strawberries and raspberries with the sugar and lemon juice in a blender until smooth and liquefied. Pour through a fine-mesh sieve into a 3-quart saucepan. Turn the heat on to high and bring the fruit mixture to a simmer, stirring frequently. Turn off the heat.
Temper the slurry: Pour 1 cup of the hot fruit into the bowl with the slurry. Whisk them together. Pour the tempered slurry slowly back into the pan, counting to 10 as you do and whisking vigorously.
Thicken the pudding: Turn the heat back on to medium. Bring the pudding to a full boil, whisking frequently; this will take 2 to 5 minutes. Large bubbles will rise up very slowly, making a noise like gloop or plop. Simmer for 2 minutes, whisking frequently. Turn off the heat and whisk in the rosewater.
Chill the pudding: Immediately pour the hot pudding into a shallow container. (If you notice lumps, you can pour the pudding through a fine-mesh sieve to make it smoother.) Place plastic wrap or buttered wax paper directly on the surface of the pudding to cover it. Put a lid on the dish and refrigerate. Chill for 2 hours, or until completely cold, before eating. Best eaten within 3 days.
Serve in dessert cups with a dollop of whipped cream on top.
Excerpted from Bakeless Sweets by Faith Durand. Copyright Stewart, Tabori & Chang, 2013.
Grape Panna Cotta Pies
Makes 24 treats
1/2 cup whole milk
1 1/2 tsp unflavored gelatin
2 tbsp granulated sugar
Pinch of salt
1 1/2 cups heavy cream
1/4 cup white grape juice
1 tsp vanilla extract
1/2 tsp fresh lemon juice
Sliced grapes for garnish
Grease a mini muffin tin with nonstick spray and set aside.
Pour the milk into a small bowl and evenly sprinkle the gelatin over it.
Let stand for 5 minutes.
Pour the milk-gelatin mixture into a small heavy nonstick saucepan and stir over medium heat just until the gelatin is no longer visible but the mixture does not boil, about 2 minutes.
Remove from the heat and add the sugar and salt to the pan, stirring until dissolved.
Return the pan to medium heat and, stirring constantly, slowly add the cream.
Continue to cook, stirring, for another 2½ minutes, until completely combined.
Remove from the heat and stir in the grape juice, vanilla, and lemon juice.
Pour the mixture into mini muffin tin cups and refrigerate until set, at least 6 hours or overnight.
Press lightly with your fingertips on the outer edges of the panna cotta pies to loosen from the tin.
Garnish with grape slices.
Excerpted from the book No Bake Makery by Cristina Suarez Krumsick. © 2013 by Cristina Suarez Krumsick. Reprinted by permission of Grand Central Publishing. All rights reserved.
