Chocolate Victoria sponge cake

This delicious and very easy to make Victoria sponge was the first layer cake I baked in years: after my sister became an adult and started to celebrate her birthday with her friends (and now boyfriend – I am definitely getting old) I had no excuses to bake layer cakes; the hubby and I both like to celebrate our birthdays by going out to dinner, and my brother and I are no longer close as we used to be. So there was no one left to bake a birthday cake for. :(

Last week, however, I received some great news and decided to bake a layer cake to celebrate it – Annie Bell’s beautiful yet simple Victoria sponge caught my attention, and I felt really glad while making it. Layer cakes are one of my favorite things to bake and after I finished spreading the icing on top of it I thought to myself: “I should make layer cakes more often – birthdays or no birthdays”; after all, I have so many wonderful layer cake recipes at home just waiting to be prepared, it would be a waste not to – it’s like having a Ferrari without knowing how to drive (or having Christina Aguilera’s voice and record the songs she does). :D

Chocolate Victoria sponge cake
slightly adapted from the magnificent Annie Bell's Baking Bible (I bought mine here)

Cake:
1 ¼ cups (175g) self-rising flour*
½ cup (45g) cocoa powder
2 teaspoons baking powder
1/8 teaspoon table salt
1 cup (2 sticks/226g) unsalted butter, softened
2 cups + 2 tablespoons (224g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
100ml whole milk, room temperature

Filling:
100g unsalted butter, softened
¾ cup (105g) icing sugar, sifted
2 teaspoons cocoa powder, sifted
pinch of salt
1 egg yolk
1 teaspoon vanilla extract

Icing:
100g dark chocolate, chopped – I used one with 53% cocoa solids
2 tablespoons (14g) unsalted butter
1/3 cup (30g) cocoa powder, sifted
50ml water
1 tablespoon honey

Preheat the oven to 180°C/350°F. Lightly butter two 20cm (8in) round cake pans, line the bottom with a circle of baking paper and butter the paper as well.
In a medium bowl, sift together the flour, cocoa, baking powder and salt. Set aside.
In the large bowl of an electric mixer, cream the butter until soft. Add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, and scrape the sides of the bowl after each addition. Beat in the vanilla. At low speed, mix the dry ingredients, then the milk, and mix just until incorporated. Divide the batter between the two pans, smooth the surface, then bake for 25-30 minutes or until a skewer inserted in the center of the cakes comes out clean. Cool completely in the pans over a wire rack.

Filling: in the large bowl of an electric mixer, beat butter, icing sugar, cocoa and salt until fluffy and lighter in color – scrape the sides of the bowl occasionally. Beat in the egg yolk, then the vanilla, and beat for 1 minute longer.
Assemble the cake before making the icing: unmold one of the cakes and place onto a serving plate or cake stand. Spread the filling evenly on top of the cake. Unmold the other cake and place it over the filling.

Icing: place chocolate and butter in a medium bowl set over a saucepan of simmering water – do not let the bottom of the bowl touch the water. Stir occasionally until smooth and melted. At the same time, combine the cocoa, water and honey in a small saucepan and heat until it starts to boil, whisking to dissolve the cocoa. Add this to the melted chocolate and blend to a thick icing. Immediately spread the icing over the cake (if you wait too long the icing might lose its shine).
This cake keeps well in a cake tin for several days.

* instead of self-rising flour, I used 175g all purpose flour + 1 ¼ teaspoons baking powder (in addition to the 2 teaspoons of baking powder called for in the recipe)

Serves 8-10

Mince pie cupcakes with brandy butter icing

If I tell you that I kept this recipe in a very special place since January already thinking of this Christmas series will you promise not to think I am insane? :)

These cupcakes are incredibly tender and moist, one of the most delicious cupcakes I have made so far; they are so good that a simpler icing could be used with great results – or no icing at all.

Mince pie cupcakes with brandy butter icing
from Delicious Magazine

Cupcakes:
½ cup (1 stick/113g) unsalted butter, softened
½ cup + 1 tablespoon (112g) caster (superfine) sugar
1 teaspoon vanilla extract
2 large eggs
150g good quality fruit mince
¾ cup (105g) self raising flour
1 tablespoons corn starch
½ teaspoon baking powder
pinch of salt

Brandy butter icing:
1/3 cup (75g) unsalted butter, room temperature
2 tablespoons whole milk, room temperature
1 teaspoon vanilla extract
1 ¾ cups (245g) icing sugar, sifted
1 tablespoon brandy

Start with the cupcakes: preheat the oven to 180°C/350°F. Line a 12-hole muffin pan – 1/3 cup capacity each cavity – with paper cases (you’ll get 10 cupcakes from this recipe; fill the empty cavities with water before placing the pan in the oven).
In the large bowl of an electric mixer, cream butter, sugar and vanilla until light and fluffy, then beat in eggs, one at a time, beating well after each addition. Scrape the bowl with a silicone spatula.
Fold in the fruit mince and stir until well incorporated. Sift the flour, corn starch, baking powder and salt over the mixture and carefully fold together with the spatula – do not overmix.
Divide the batter among the prepared pans filling each cavity two-thirds full. Bake for 15-18 minutes or until risen and golden and a toothpick inserted in the center comes out clean – the cakes will appear moist, even when cooked.
Cool in the pan for 10 minutes then carefully transfer to a wire rack. Cool completely.

Make the icing: in the large bowl of an electric mixer, beat the butter until creamy, add the milk and vanilla and beat until light and fluffy. Gradually beat in the icing sugar, then beat until you have a smooth, light and creamy buttercream. Beat in the brandy.
Ice the cupcakes with the buttercream and decorate with candy canes, sugar flowers or silver sugar balls.

Makes 10

Piña Colada cake

This is the cake I made for my MIL’s birthday; I’d already set up my mind to bake a chocolate cake, but when I called her to ask which flavor she wanted she told me I was being kind enough to bake her the cake, so she would not choose the flavor – I should do that, instead; just what I needed to try a different cake from my favorite layer cake book. :D

I could not find canned pineapple in juice, so I bought it in syrup and adapted the filling. I thought the pineapple jam was delicious and the coconut buttercream almost addictive – but wasn’t all that happy about the cake layers. They tasted good, because of the massive amounts of brown sugar, but the texture was a bit heavy in my opinion. If you’re interested in making the piña colada cake, I suggest the cake layers from this recipe.

Piña Colada cake
adapted from Sky High: Irresistible Triple-Layer Cakes

Brown sugar cake:
3¾ cups (525g) cake flour*
1¾ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2¼ cups (393g) packed light brown sugar
1 cup (226g/2 sticks) unsalted butter, at room temperature
1¾ cups (420ml) buttermilk
5 eggs
2 teaspoons vanilla extract
2/3 cups (160ml) rum (light, amber or dark), to assemble the cake

Pineapple filling:
1 can (560g/20oz) sliced pineapple in syrup
1 cup (200g) caster sugar
1/3 cup (80ml) freshly squeezed lime juice
3 tablespoons water
½ vanilla bean, split and seeds scraped with the back of a knife

Coconut buttercream:
3 eggs whites
pinch of salt
1 cup (200g) caster sugar
¼ cup (60ml) water
2½ sticks (280g/10oz) unsalted butter, at room temperature
2/3 cup (160ml) unsweetened coconut milk

Decoration:
½ cup (50g) sweetened shredded coconut, lightly toasted (if desired)
pineapple slice

Start by making the cakes: preheat the oven to 180°C/350°F. Butter three 22cm (9in) cake pans, line the base with baking paper and butter the paper as well.
Sift together the flour, baking soda, baking powder and salt into the large bowl of a stand mixer. Whisk gently to combine. Add the brown sugar, butter and 1½ cups of the buttermilk to the dry ingredients. With the mixer on low blend to incorporate. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
Whisk the eggs with the remaining ¼ cup buttermilk and the vanilla and add to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions. Divide the batter between the 3 pans.
Bake for 25-28 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then turn out onto wire racks, carefully peel off the paper and allow to cool completely.

Now, the pineapple filling: drain the pineapple and discard the syrup. Set aside 1 slice of pineapple (for decoration) and finely chop the other slices. Place in a medium saucepan with the sugar, lime juice and water. Add the vanilla seeds you scraped from the vanilla bean. Warm over a medium-low heat, stirring to dissolve the sugar, 2 to 3 minutes. Raise the heat to medium and simmer, stirring occasionally, until the juices have almost completely evaporated and turned jam-like in consistency. Let the filling cool completely before using. Can be made a day in advance and refrigerated.

Make the buttercream: put the eggs whites and salt in the bowl of an electric mixer fitted with a whip attachment so they are ready to go.
Combine the sugar and water in a small saucepan and place over a medium heat, stirring to dissolve the sugar. Bring to the boil and cook without stirring until the syrup reaches the sold boil stage, 114°C/238°F on a candy thermometer.
Beat the egg whites briefly at medium speed. Slowly add the hot syrup in a thin stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled to body temperature.
With the mixer on low speed, gradually add the butter, several tablespoons at a time and continue to beat until a smooth fluffy frosting forms.
Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition. Measure 1 cup of the buttercream and mix with the pineapple filling.

Assembling the cake: place one layer flat side up on a cake stand. Sprinkle a generous 3 tablespoons** rum over the cake. Spread half of the filling over the layer, leaving a small gap around the edge. Add the second layer, sprinkle with more rum and cover with the remaining filling. Top with the third layer and sprinkle with the remaining rum.
Frost the top and sides of the cake with the coconut buttercream. Decorate the sides of the cake with
the shredded coconut and top with the reserved pineapple slice.

* homemade cake flour: 1 cup (140g) all purpose flour minus 2 tablespoons + 2 tablespoons corn starch

** I used only 1 tablespoon of rum per cake layer

Serves 14-16 – I made 2/3 of the recipe above and used 20cm (8in) cake pans

Vanilla bean macarons with roasted strawberry buttercream

You understand, right? That obsessed people can’t help themselves? There you have it, macarons again. :D

I was inspired by Jen’s breathtaking strawberry macarons and being a roasted strawberries addict I ended up adding them to the filling. The shells, on the other hand, have just a hint of vanilla, to let the filling shine through, but their smell while baking was so intense (and good) that even the hubby – the one who doesn’t like sweets – asked what was in the oven. :)

Vanilla bean macarons with roasted strawberry buttercream
shells adapted from here, filling from here and here

Shells:
150g almond meal
150g confectioners’ sugar
120g egg whites (room temperature)
185g granulated sugar
50g water
2 vanilla beans, scraped seeds only – I used 2 teaspoons vanilla bean paste

Roasted strawberries:
16 strawberries, hulled and halved
1/3 cup (67g) caster sugar

Buttercream:
½ cup (100g) caster sugar
2 large egg whites
1 ½ sticks (170g) unsalted butter, at room temperature
roasted strawberries, without the syrup and processed into a paste

You will need 2-3 baking sheets for these , depending on how closely you pipe them; make sure you use good quality aluminum pans – if they’re too thin, the macarons might crack on top. I followed Ms. Humble’s tip and double layered the pans. I also used baking paper, this baking mat and this one and got the best results with the teflon one.

Prep a large pastry bag with a #11 Ateco tip (or a similar medium sized round tip, little under 1cm) – I did not use a tip, I just cut the tip of the pastry bag. Pre-heat your oven to 160-162°C (320-325°F) – I wouldn’t recommend making macarons with an oven thermometer.

You will need a candy thermometer for this method, as it will require bringing the sugar syrup to a precise temperature. Half of the whites I used had been in the fridge for 4 days (and had been previously frozen for 2 weeks) and half was from fresh eggs.
Weigh out your confectioners’ sugar and almond meal and give them a whirl for a minute, pulsing in a food processor. Pour the almond/sugar mixture into a large bowl, add the vanilla seeds and set aside.

Weigh out 60g of egg whites into the bowl of your stand mixer (make sure the whites are yolk free and your mixer's bowl and whisk attachment are very clean and free of any traces of oil). Also measure out 35g of granulated sugar into a small bowl and set it near the mixer.
Weigh out another 60g of egg whites into a small bowl and set aside.

Weigh out 150g of the granulated sugar into a small sauce pan. Add 50g of water to the sugar, attach your candy thermometer and place it over medium heat – use a very small saucepan so its tip will be immersed in the syrup.
When the sugar hits 87°C/190°F, start beating the egg whites in your mixer on medium low speed until foamy, while keeping a close eye on the sugar syrup. No need to stir the syrup, just let it come to a boil over medium heat (you're aiming for 110°C/230°F). Once the eggs are foamy, slowly add the 35g of sugar and beat to soft peaks on medium speed.

When your sugar mixture hits 110°C/230°F pull it off the heat, increase the speed of your mixer to medium high, and slowly pour in the syrup. You want to let the mixture trickle down the side of the bowl, so it doesn't splatter and get tossed onto the sides of the bowl. You want the sugar in your meringue, not a candy coated bowl.

Now you can relax, the hard part is over. Allow the mixer to beat the meringue for about 5-8 minutes until cool.

While waiting for your meringue to cool, combine the remaining 60g of egg whites with the sugar/almond mixture and mix until well combined.

Once the meringue is ready, add it to the almond/sugar mixture and quickly fold it together. You should fold until it is just barely uniform, using as few strokes as possible. It is very, very important you don't over mix as the batter will thin considerably with each stroke of the spatula. Your batter is perfect when you lift your spatula and a thick ribbon slowly cascades off, back into the bowl.
Now you're ready to fill your piping bag. If the mixture is just right, it will ooze from the tip slowly under its own weight. (If it oozes out quickly, something went horribly wrong and you'll need to start over.)

Pipe 3cm macarons onto your prepared baking sheets, spacing them a few centimeters apart.

Once you complete a full pan, knock it on the counter gently, to bring up any bubbles and quickly pop them with toothpick (I forgot to do that).
Allow the macarons to rest like this for 15 minutes. (They can sit longer if you want to bake one or two sheets at a time, but will develop slightly thicker shells)

Bake at 160-162°C/320-325°F for 14 minutes (I baked mine for 17).

Once done, remove from the pans using the silicone baking mat and allow to cool completely (about an hour) before carefully attempting to remove them from the mat. If you're having trouble even after an hour, pop the sheet into the freezer for about 5 minutes and they should pop off easily.

Now, the filling: preheat the oven to 200ºC/400ºF. To make the roasted strawberries, place them in a small baking dish (do not use a shallow dish because the juices will bubble away in the oven) and sprinkle with the sugar. Mix well and roast for 10-15 minutes or until the strawberries are soft and syrupy. Remove from the oven and cool completely.

Buttercream: put the sugar and egg whites in a large heatproof bowl over a saucepan 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 marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon 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. Add the processed strawberries to the buttercream and fold with a spatula until fully incorporated. If not using right away, refrigerate for up to a week or freeze for up to 1 month.

Fill a piping bag with the buttercream and use to sandwich your macarons.
To store, keep the shells in an air tight container. Fill before serving.

Makes about 50 macarons (already filled)

Two years of blogging and a polka dot cake to celebrate it

Lots of recipes and photos. Tons of comments and emails that have put hundreds of smiles on my face. So many wonderful people I have lost track of.
These are the results of 2 years of blogging – one of the most positive things I have ever done.

I read “The Hairy Ape” almost ten years ago and that book kept me thinking about several things. One of them was the feeling of “belonging”. That is something I used to have trouble with – I just did not fit in. The people I knew were very different from me – we did not have anything in common. I felt like a stranger most of the time. And my love for cooking and the idea of having fun in the kitchen were considered weird by others.

Blogging has opened an entire new world to me and knowing people who share my passion for cooking and baking has changed my life in many levels. I do feel like I belong now. And you, my dear readers and fellow bloggers, are responsible for this.

Thank you for standing by me for so long. I wish I could send each and every one of you a slice of this cake, with a big hug on the side.

Polka dot cake
Cake and filling recipes adapted from The Whimsical Bakehouse; buttercream recipe from Sky High: Irresistible Triple-Layer Cakes

Golden butter cake:
170g (1 ½ sticks) unsalted butter, room temperature
1 ½ cups (300g) sugar
4 large egg yolks
1 teaspoon vanilla extract
2 ½ cups + 2 tablespoons (370g) cake flour*
1 tablespoon baking powder
generous pinch of salt
1 cup + 2 tablespoons (270ml) milk

Grease two 20x5cm (8x2 inch) round pans. Preheat the oven to 180ºC/350ºF.
Sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat butter and sugar at high speed until light and fluffy. Add the yolks and vanilla and beat on medium speed until fluffy.
At low speed, add the dry ingredients, alternately with the milk, beating until incorporated.
Divide the batter between the prepared pans and bake for 30-35 minutes or until a skewer inserted into the center of the cake comes out clean.
Cool the cakes on a wire rack for 15-20 minutes before turning them out of their pans. Let them cool completely before continuing with the recipe.


Syrup:
½ cup (120ml) water
2 tablespoons sugar
¼ teaspoon vanilla extract

Place water and sugar in a small saucepan and mix well to combine. Heat over medium heat until it boils. Remove from heat, add the vanilla and set aside to cool.


Cookies and cream filling:
450ml heavy cream
3 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
15-18 chocolate sandwich cookies, such as Oreos, crushed into medium pieces (place them inside a thick plastic bag and crush them with a rolling pin)

In the bowl of an electric mixer at high speed, whip the cream, sugar and vanilla until stiff. Gently fold in the crushed cookies.


Vanilla buttercream:
1 cup (200g) sugar
¼ cup (60ml) water
3 egg whites
1 ½ cups (340g/3 sticks) unsalted butter, at room temperature
2 teaspoons vanilla extract

In a small heavy saucepan, combine the sugar and water, stirring to dissolve sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush, until the syrup reaches the soft-ball stage, 238ºF (114ºC) on a candy thermometer. Immediately remove from the heat.

In a large mixer bowl, with an electric mixer on medium speed, beat the egg whites until frothy. Continue beating while gradually adding the hot syrup in a thin, slow stream, pouring it down the sides of the bowl; avoid hitting the beaters, or the syrup may splatter. When all the syrup has been added, raise the speed to medium-high and beat until the mixture is very fluffy and cooled to body temperature.

Reduce the mixer speed to medium-low and gradually add the softened butter, 2 to 3 tablespoons at a time, beating well between additions. As you're adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter. Beat in the vanilla extract.


To assemble the cake: using a long, serrated knife cut each cake in half. Place a cake layer, flat side up, on a cake stand or serving plate. Brush it lightly with the syrup and spread 1/3 of the cookies and cream filling. Repeat the procedure with the remaining cake layers and filling, brushing all the cakes with syrup and finishing it all with a cake layer. Frost the sides and top of the cake with a thin layer of vanilla buttercream frosting. Place the cake in the refrigerator until the crumb coat firms up. Frost the cake completely with more buttercream.
Tint the remaining buttercream with desired colors and decorate the cake as you desire.

* there’s no cake flour here in Brazil, so I used the following: 1 cup cake flour = 7/8 cup (123g) all purpose flour + 2 tablespoons corn starch

Serves 12-14

Triple lemon chiffon cake with strawberries for my little sister’s birthday

She may not look like me at all, but at least we have one thing in common: my sister loves citrus flavors, too.

When she was little, I’d take her everywhere with me – we were like peas and carrots. :)

Sometimes we’d go out for dessert and among all the decadent chocolate cakes and sweets her choice was only one: passion fruit mousse tart. I used to think that happened because back then she wanted to do everything I did – same clothes, same food... But now she has become a very independent adolescent and her love for citrus and acidic sweets is still there: I told her to choose a cake flavor for her birthday and she asked for some ideas. “How about chocolate + strawberries? Or lemon + strawberries?” I said. And the answer made her big sister very, very proud. :)

I adapted three different recipes from the same book: one for the cake itself, another for the filing and a third for the frosting. The result was a very tender cake – so soft it was almost impossible to slice – with the delicious lemon touch. The recipe I’m posting is for three 9-inch cake pans; I used 10-inch pans and for that I needed to do some crazy Math: I made ¾ of the cake recipe for 2 pans, then half of that recipe for the third pan. For the lemon mousse and the buttercream, I made the recipe below + ¼ (there was ½ cup frosting left).

I think I’m not the only one, but at the age of 15 I felt quite lost and alone. That’s when Jessica arrived in our lives – she brought so much love and understanding to a home that was almost falling apart. She was a gift for all of us and I’ve always tried my best to be a very good sister – so now that she is 15 she doesn’t feel lost like I used to.

Triple lemon chiffon cake with strawberries
from Sky High: Irresistible Triple-Layer Cakes

Cake:
8 eggs, separated
¼ cup (60ml) vegetable oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/3 cup (80ml) water
½ teaspoon cream of tartar
1 ½ cups (300g) sugar
1 ¾ cups (245g) cake flour
½ teaspoon baking soda
½ teaspoon salt

Lemon white chocolate mousse:
100g white chocolate, coarsely chopped
¾ cup (180ml) heavy cream
1 egg white
1 tablespoon sugar
zest of ½ lemon
1 tablespoon lemon juice
1-1 ¼ cups sliced strawberries

Lemon buttercream:
3 egg whites
¾ cup (150g) sugar
¼ cup (60ml) freshly squeezed lemon juice
9oz/252g unsalted butter, room temperature

Decoration:
candied lemon peel and/or fresh strawberries

Start with the cake: preheat the oven to 180ºC/350ºF. Line the bottoms of three 9-inch cake pans with round of parchment or waxed paper but do not grease the pans.

In a medium-large bowl, whisk together the egg yolks, oil, lemon juice, zest and water.

In a large mixer bowl, whip the egg whites with the cream of tartar on medium speed until frothy. Gradually add ½ cup (100g) of the sugar and continue to beat until soft peaks form.

Sift the flour, remaining 1 cup (200g) sugar, baking soda and salt into a very large bowl. Whisk gently to combine. Make a well in the center, pour the egg yolk mixture, and stir to make a smooth paste. Add one-fourth of the beaten egg whites and fold in to lighten the batter. Fold in the remaining whites. Divide the batter among the 3 prepared pans.

Bake for about 16 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer to wire racks and let the cakes cool completely in their pans. To unmold, run a blunt knife around the edges to release – I did not need to do this, since the cakes pulled out from the edges as soon as they began to cool. Invert to unmold; carefully peel off the paper liners.

Make the filling: melt the white chocolate with ¼ cup of the heavy cream in a double boiler or in a small metal bowl set over a pan of very hot water. Whisk until smooth. Remove from the heat, add the lemon juice and mix well. Let cool to room temperature.

When it has cooled, beat the remaining ¾ cup heavy cream with the lemon zest until firm peaks form. In a clean bowl, whip the egg white with the sugar until you get a firm meringue.

Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream until just blended – err on the side of undermixing. Refrigerate until needed.

Now, the buttercream: place the egg whites in a large mixing bowl and set the mixer up with the whip attachment.

In a nonreactive saucepan, heat the sugar and lemon juice, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the syrup reaches the soft ball stage, 115ºC/238ºF on a candy thermometer.

Turn the mixer to medium-low speed and slowly add the syrup to the egg whites, taking care not to pour it onto the beaters. Beat on medium speed until the meringue cools to body temperature.

With the mixer on medium-low, gradually add the butter several tablespoons at a time. Beat until a smooth buttery frosting forms.

Assembling the cake: place one layer on a cake stand or serving plate. Top half the filling and place half the amount of strawberry slices over the mousse. Place another cake layer, spread the remaining filling over it and top with the strawberries. Top with the third cake layer. Frost the top and sides with the buttercream. Decorate with candied lemon peel and/or fresh strawberries.

Serves 16-20

Marbled lemon-blueberry butter cake

I’m afraid of certain things. Robert de Niro and his long nails, Dakota Fanning – they scare the bejeesus out of me. And I almost had a heart attack the night I dreamed that Amy Winehouse was my doctor.

Making jam?? That is pretty scary. I think I could mix the ingredients together and check the jam for doneness, but I couldn’t sterilize jars correctly if my life depended on it.
That’s why this recipe seemed perfect – I love lemon and love berries. I would never be able to resist combining both in a jam to become the filling for a luscious butter cake, no sterilizing involved. Of course, a picture of the cake in the book was pretty convincing as well. :)

Don’t be put off by the different stages of this recipe – the result is worth every minute of the making. I halved the recipe and used two 15cm (6in) pans - don't do it like me and use larger pans.

Marbled lemon-blueberry butter cake
from Sky High: Irresistible Triple-Layer Cakes

Lemon-blueberry preserves:
3 cups blueberries, fresh or frozen*
¾ cup (150g) sugar
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons grated lemon zest
1 teaspoon grated fresh ginger

Cake:
8 ounces (224g) unsalted butter, at room temperature
2 cups (400g) sugar
2 teaspoons grated lemon zest
1 ½ teaspoons lemon extract – I used lemon juice
7 egg whites
3 cups (420g) cake flour**
4 teaspoons baking powder
½ teaspoon salt
1 ¼ cups (300ml) milk

Lemon buttercream frosting:
1 cup (200g) sugar
¼ cup (60ml) water
2 eggs
12 ounces (336g) unsalted butter, at room temperature
2 tablespoons freshly squeezed lemon juice

Fresh blueberries, for decoration – I used crystallized violets

Make the preserves first, since you’ll swirl some of it into the cake batter: purée the blueberries, with any juices they have exuded, in a blender or food processor. Pass the puré e through a coarse strainer or the medium disk of a food mill to remove the skins.

In a heavy medium nonreactive saucepan, combine the blueberry purée with the sugar, lemon juice, lemon zest, and ginger. Bring to a gentle boil over medium heat, stirring frequently to dissolve the sugar. Continue cooking, stirring often, for 20 minutes, until the preserves have thickened and are reduced to 1 cup. To check for proper thickness, place 1 to 2 teaspoons on a small china or glass plate and put it in the freezer until cold. Drag your finger through the thickened purée: a clear path should remain. If it's not ready, cook 5 minutes longer and repeat the test. Let the preserves cool, then cover and refrigerate for up to 5 days.

Prepare the cake: preheat the oven to 350ºF (175ºC). Butter the bottom and sides of three 8-inch (20cm) round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

In a mixer bowl, cream the butter, sugar, lemon zest, and lemon extract until light and fluffy. Gradually add the egg whites, 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.

Combine the flour, baking powder, and salt; whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.

Scoop 1 cup of the batter into a small bowl. Divide the remainder equally among the 3 prepared cake pans, smoothing the tops with a rubber spatula. This gives you a "clean canvas" to work with. Add 2 1/2 tablespoons of the Lemon-Blueberry Preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Using a skewer or paring knife, swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
Bake for about 25 minutes, or until a cake tester or wooden toothpick stuck into the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in their pans for about 10 minutes, then turn out onto wire racks, carefully peel off the paper liners, and let cool completely, at least 1 hour.

Make the frosting: in a small nonreactive saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush, until the syrup reaches the soft-ball stage, 238ºF (114ºC) on a candy thermometer. Immediately remove from the heat.

In a large mixer bowl, with an electric mixer on medium speed, beat the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters, or the syrup may splatter. When all the syrup has been added, raise the speed to medium-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15 to 20 minutes.

Reduce the mixer speed to medium-low and gradually add the softened butter, 2 to 3 tablespoons at a time, beating well between additions. As you're adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter. Beat in the lemon juice, and the frosting is ready for use.

To assemble the cake: place a cake layer, flat side up, on a cake stand or serving plate. Spread half of the Lemon-Blueberry Preserves over the top. Place a second layer on top of the first and spread the remaining preserves over it. Finally, place the third layer on top of the second and frost the sides and top of the cake with the lemon buttercream Frosting. Decorate with fresh blueberries.

* if using frozen berries, measure them while frozen, then thaw completely in a bowl, saving any juices, before proceeding with the recipe.

** there’s no cake flour here in Brazil, so I used a substitute I found on the web: 1 cup cake flour = 7/8 cup (123g) all purpose flour + 2 tablespoons corn starch

Serves 16-20

Zuger Kirschtorte

I usually write about myself, my family and friends here. I share info about my favorite food, music and movies with you, my dear readers. But today I am going to tell you a story that happened to someone else – Neusa, a coworker of mine.

She was once at her mother-in-law’s and was served a beautiful, delicious cake for tea. The cake was on Neusa’s mind for a while – that was, for sure, a fantastic dessert. She finally asked her MIL for the recipe. The answer came as a surprise, though: “You must be confused; I have never served such thing. Sorry, but I don’t know what you are talking about.”

Neusa knew she wasn’t confused and she hadn’t dreamed the cake either. But some mothers-in-law are not very good at dialogues, and she soon learned that hers fit that bill, even though the woman was an extremely refined person.

We know great things come for those who wait and one day Neusa felt like she had been hit by something – while flipping through one of her cousin’s cookbooks, she found a photo of the cake. THAT cake. The “I-have-never-served-you-this-you-must-be-confused” cake. I don’t even have to tell you that she got a copy of the recipe and made the cake herself, do I??

She did and the cake was wonderful. Guess what she served her MIL the next time she visited? Oh, vendetta can be such a sweet thing sometimes. :)

Neusa has given me the mission of making the cake, too - a Zuger Kirschtorte. She wants me to spread the word – by posting the recipe here, many people will have access to it, which is something her MIL never intended to happen. Neusa told me that her MIL was born in 1914 and, for many people from her generation, family recipes are precious things that are not supposed to be shared. They are supposed to be prepared and served to guests who will be in awe with the food without ever knowing how to make it.

The recipe on Neusa’s book was not as accurate as I expected it to be and it kicked my a** a bit. But I finally got around and made it and I post the recipe as full as details as I possibly can.

She was also kind enough to lend me this absolutely gorgeous plate – a German piece – so I could photograph the cake on a family treasure. See how posh she is – an extremely refined person herself.

Zuger Kirschtorte

Almond meringue:
4 egg whites
120g confectioners’ sugar
20g corn starch
100g almond meal/ground almonds

Genoise:
3 eggs, egg whites and yolks separated
3 tablespoons hot water
80g confectioners’ sugar, sifted
10g caster sugar
50g all purpose flour
50g corn starch
pinch of baking powder

Buttercream:
150g unsalted butter, room temperature
150g confectioners’ sugar, sifted
1 egg yolk
50g currant jam – I used blackberry jam

Syrup:
4 tablespoons water
20g caster sugar
120ml kirsch

For sprinkling:
100g almonds, toasted and chopped – I kept the skin to add some color to the cake
70g confectioners’ sugar

Start by making the meringue discs: preheat the oven to 160ºC/320ºF. Draw two 25cm (10in) circles in a large piece of parchment/baking paper, on a baking sheet. Generously butter the insides of each circle.
Sift the confectioners’ sugar in a small bowl, add the corn starch and almond meal; set aside.
Beat the egg whites until stiff; remove the bowl from the mixer and, using a rubber spatula, delicately fold the reserved ingredients into the egg whites. Spread the mixture inside the circles, leaving 0.5cm of the edges free of meringue – it will spread. Bake for 40-50 minutes, or until the meringue is golden. Turn off the oven and allow meringue to cool inside, for at least 4 hours (can be made overnight).

Biscuit: preheat the oven to 175ºC/350ºF; butter a 25cm (10in) springform round cake pan (I used one with a removable bottom), line the bottom with baking paper and butter the paper as well.
Using a mixer, beat the egg yolks with the water until thick and light. Add the confectioners’ sugar gradually and beat well. Set aside.
Beat the egg whites until stiff; add the caster sugar and beat well. Remove the bowl from the mixer and add the yolk cream to the egg whites. Sift the flour, corn starch and baking powder over the mixture and fold in carefully with a rubber spatula. Pour the batter into the prepared pan and bake for 25-30 minutes or until cooked through – the cake will pull apart from the sides of the pan when baked.
Transfer the pan to a wire rack and let cool completely.

Buttercream: using a mixer, beat the butter until light and creamy. Add the confectioners’ sugar gradually, beating well. Add the egg yolk and jam, beat well until smooth.

Syrup: in a small saucepan, combine water and sugar over medium-high heat until it starts boiling. Remove from the heat and set aside to cool. Add the kirsch and mix well. Set aside.

Assembling the cake: very carefully, peel the meringue discs off the baking paper and place one of them on a serving plate. Spread 1/3 of the buttercream over the meringue. Place the biscuit cake on top of it and brush it generously with the syrup. Carefully spread 1/3 of the buttercream over the biscuit cake. Cover with the other meringue disc.
Spread the remaining buttercream on the sides of the cake and “stick” the chopped almonds on the cream. Using a sieve, sprinkle the top of the cake with the confectioners’ sugar. Draw a criss-cross pattern on the sugar using the back of a knife.
Keep it refrigerated, but serve it at room temperature – the cake gets hard in the fridge.

Recipe from a book by Roland Gööck + a little help from here.