Posts tagged ‘cake’
This was the birthday cake I made for my grandmother a few weeks ago. Like the Japanese style strawberry short cake, this is 2 layers of sponge cake with cream chantilly (whipped cream) as frosting. The crumbs are crushed amaretti cookies.
Amaretti blueberry shortcake
- 6 eggs
- 3/4 cup sugar
- 1 1/4 cup flour
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract + 1/2 tsp almond extract (or just 1 tsp of amaretto)
cream chantilly (whipped cream):
- 1 1/2 cup whipping cream
- 3 tbsp sugar
- 1 tsp vanilla extract + 1 tsp almond extract (or amaretto)
- apricot preserve
- 1 pint of fresh blueberries
- 8 to 10 amaretti cookies
- parchment paper
Preheat oven to 350. Beat eggs and sugar till very pale yellow and is 3-4 times the original volume using a mixer. Cut parchment paper into circles to fit two 8in round cake pans (fold the paper in halves till you can’t anymore and snip the ends to fit). Oil pan with the parchment thoroughly otherwise it’d be hard to get the bottom out of the pan. Sift in flour and baking powder, fold with large metal spoon and add the vanilla while folding. When fully incorporated pour into pans and bake for 25mins. Check the other cake post for more images.
Beat cream and sugar till it forms soft peaks, add extracts and beat a little more. Put away till cake is completely cooled.
When cakes are cooled peel off the parchment paper, spread on apricot preserve, cover layer with blueberries then spread the whipped cream over. Put on the next cake layer, and thin coat of preserve. Frost cake with the remaining cream.
Crush about 8 or 9 amaretti cookies in either a food processor or in just a freezer bag with something heavy. To get the crumbs on the cake you will need either a cake stand or a second person holding the plate of cake on an angle over a large baking sheet to catch run off.
Top with any remaining blueberries. If you don’t have amaretti cookies, you can just crush up nilla wafers, ginger snaps, graham crackers, or almonds.
This post is long overdue. Back in August, I turned 30. My mom felt that was a milestone in my life and that I should have a party. YAY PARTIES! My parents cooked tons of food. I helped of course, but most of what you see is above is my dad and mom’s doing. There was tons more food, but for art’s sake, I couldn’t fit them all into that montage above. I’ll probably get unlazy and make another one for all the other food =D
Starting from the top left:
-Grilled eggplant salad – A dish from Dad. I’m not the fan of veggies, much less eggplant, so I didn’t try it. Everyone else did, as it was all gone.
-Calamari – Dad again. He just mixed a whole bunch of stuff and seasonings and ta da…super yum and crunchy calamari
-Beef w/Chinese broccolli – Dad’s is the best. The addition of the tomatoes made it that much tastier.
-Pork Ribs – Really, what more is there to say about that? They were in the smoker for hours and they fell off the bone and were just sooooo tender. 3 racks of ribs. None remained.
-Woo table decor
-Chocolate chip toffee crunch bars – *Raises hands* I made that. I’m actually going to post that recipe eventually. It was yummy and gooey and crunchy and definitely chocolatey.
-Bottom row. In the center is a Filipino dish with tons of different veggies and you can add either pork or shrimp. However, I was in charge of the veggie cutting, therefore my ode to squash and green beans.
I had the yummiest cake from The Acadian Bakery (http://www.acadianbakers.com). It was the brownie chocolate mousse cake with a chocolate gnache on top. Oh. Their choco covered strawberries are the greatest. When I order cakes, I always ask for more strawberries =) If you need a cake for any occassion, please give them a call if you haven’t been there before. They deliver and you can also pick up. I usually call a day in advance and they’ll have it ready by 9am the next morning. May I also suggest their Fresh Strawberries & Cream cake? Love it.
And so…I’ve reached a new decade. wee!
There’s this restaurant in town called Treebeard’s (http://www.treebeards.com) and I tend to go there for Friday lunch with the coworkers, because Friday is pot roast day. Oh yes, their pot roast is spectacular, but that’s not what this post is about. Today is about their butter cake. It’s a sweet lil moist piece of heaven that I get every time I go. So I search online and found the recipe. This is my 3rd attempt at this recipe and I think I’m finally happy with it.
- 1 box Pillsbury yellow cake mix (the one with pudding in the mix)
- 1 stick of butter (melted)
- 4 eggs
- 1 tsp. of vanilla
- 1 8oz. package of cream cheese (softened)
- 3 cups confectioners sugar
- 1 tsp. white sugar
Preheat oven to 350 degrees. In a bowl, mix the yellow cake mix with 1 egg and the melted butter. You should mix until it has a dough like consistency.
In a 9×13 rectangle baking pan, grease the pan with butter and sprinkle the white sugar around. I say 1tsp of white sugar, but make sure it’s enough to thinly cover the bottom of the pan. Place the mixture in the pan and flatten, being sure to distribute the “dough” evenly.
In another bowl, add the softened cream cheese, vanilla, and start off with 1 egg. Mix on medium speed until all ingredients are incorporated. Add 1 cup of confectioners sugar and mix again until smooth. Add another egg and another cup of confectioners sugar, mix until smooth and repeat one more time with the last egg and last cup of confectioners sugar
Pour mixture over flattened “dough” in pan. Place in the oven and bake anywhere from 30-45 minutes, depending on your oven. When removed, the top should be a light brown and look a little flaky. Also, the middle should look like it sunk in. Let cool, cut and enjoy!
It felt really good to bake again.
The secret is, blueberries are in the cake and crumb top.
Blueberry Crumb Cake
1/2 cup organic shortening or butter
1/2 cup sugar
1 cup almond flour
1 cup flour
1 cup blueberries (fresh or frozen)
1 tsp baking powder
1/3 cup organic shortening or butter
1/2 cup sugar
1/4 cup almond flour
1/4 cup rolled oats
1/2 cup graham flour or whole wheat flour
1/4 cup slivered almonds
1 cup blueberries
Preheat oven to 350º. For the cake, cream together the shortening and sugar, then add in the eggs one at a time. Mix in all the rest of the ingredients except for the blueberries, which you fold into the batter last. Pour into 8×8 inch pan. In a different bowl (or the same one after you scrape out all the batter), mix all the ingredients (except the almonds and blueberries) with a spoon till it looks like a loose crumb mixture. Stir in almonds and blueberries. Pour on top of the cake batter. Bake for 45mins.