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      Oreo Cake

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      The flavors of Cookies and Cream never tasted better than in a big slice of this Oreo Cake. Layers of white sour cream cake hold chunks of Oreo cookies. It’s wrapped in creamy white buttercream speckled with real chocolate sprinkles.

      Yet another cake I’ve been dreaming of making for too long, is an Oreo Cake. I’ve seen a lot of different versions online, and I’ve been eager to put my own spin on it. But each time I started, I’d get side tracked with a different Oreo cookie inspiration (Cookies and Cream Cheesecake, anyone? Or how about Oreo Peanut Butter Pie Cups?). Finally, I sat down and hashed out a formula for three fluffy white-sour cream cake layers loaded with Oreo cookie chunks. After some testing, I had a great base on which to build a truly delicious Cookies and Cream cake recipe.

      Cookies ‘n (sour) cream cake batter.
      First, separate the Oreo cookies and their cream centers. In my (very specific) Oreo Cake research, I found that many bakers who left the cream centers in had problems. Some had sticking and tunneling occur when the cream centers melted under the heat. I’m not looking to have big gaping holes in my cakes. So, just leave them out. It does not compromise the Oreo flavor at all.
      The batter whips up pale and fluffy, which is the perfect color and texture to show off those dark cookie pieces. Instead of folding the cookie pieces into the batter, sprinkle them over the batter in the 8-inch cake pans and lightly tamp them in with an offset spatula.

      The cookie pieces will sink down even more as the cakes bake. When you take them out of the oven, the tops will be a little uneven due to the cake puffing around the cookie pieces. Lay a paper towel on top of the warm cake in the pan. Then lightly press the top flat. Don’t over do this – you’re not trying to compress the cake crumb, just knock down some of the high spots. And be careful not to get burned. Steam will be expelled as you press, so use a light touch.

      Chocolate sprinkle buttercream.
      This recipe uses American buttercream, which is the simple combination of butter, confectioners’ sugar, and milk or cream. For this recipe, don’t use grass-fed cow butter. It’s usually more expensive and more yellow in color. Just go for the grade A grocery store brand that is pale in color. As a result, and with lots of whipping, your buttercream will turn white, just like Oreo cream filling. This removes the need for any kind of artificial whitener in the frosting.
      Instead of the usual Oreo cookie crumbs, add real chocolate sprinkles to the buttercream. Not the waxy fake kind. Instead, purchase real chocolate sprinkles such as an imported Dutch brand. (Dark chocolate “vermicelli” is also great!) They’ll make a huge difference in the flavor!

      Stack up those cookies ‘n (sour) cream cake layers with the buttercream. Smooth the frosting all over the cake evenly. I recommend using a large offset spatula to smooth on the frosting. A bench scraper just seems to drag the sprinkles through the frosting leaving trail marks. A spatula is more precise and effective at smoothing on sprinkle-y frosting.

      Use a large open star tip to pipe swirls of buttercream on top. This allows the chocolate sprinkles to easily flow through the tube. If you used a closed star tip, the sprinkles would clog the tube.

      The final touches are simple. Apply a ganache drip after the swirls are piped on, so that it flows around them. Then, lean whole Oreo cookies on the swirls at an angle.

      The cookies soften to a cake-like consistency in the baked layers. It’s such a nice texture, and the Oreo flavor really comes through. There’s no mistaking that this is a true Cookies and Cream layer cake!

      Oreo Cake

      Heather Baird

      Layers of sour cream cake hold chunks of Oreo Cookies throughout. The layers are stacked and frosted with chocolate sprinkle buttercream, and topped with rich chocolate ganache.

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      Prep Time 30 minsCook Time 30 mins40 minutes chill time 40 minsTotal Time 1 hr 40 mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch cake pans, 3Large open star piping tip (French pastry tube)Piping bagLarge offset spatula
      Ingredients US CustomaryMetric Oreo cake layers1 cup plus 2 tablespoons unsalted butter at room temperature1 1/2 cups granulated sugar3 cups all-purpose flour1/2 teaspoon baking soda1 1/4 teaspoons baking powder1/2 teaspoon fine grain salt5 egg whites2 teaspoons vanilla extract3/4 cup sour cream at room temperature2/3 cup whole milk at room temperature15 whole Oreo cookies cream centers removedChocolate sprinkles buttercream1 1/2 cups unsalted butter6 cups confectioners’ sugar2 teaspoons vanilla extractMilk or cream to thin2/3 cup real chocolate sprinkles such as DeRuijterChocolate ganache topping and decor1/2 cup semisweet chocolate chips1/4 cup heavy cream6 whole Oreo cookies
      Instructions Oreo cake layersPreheat the oven to 350F.In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy. Sprinkle in the granulated sugar gradually as you mix. Beat until light and fluffy.In a separate large mixing bowl, sift together the flour, baking soda, baking powder, and salt.In a 4-cup measure or batter bowl with a pour spout, whisk together the egg whites, vanilla, sour cream, and milk.Switch the mixer beater to the paddle attachment Beat 1/3 of the dry ingredients into the creamed butter mixture until just incorporated. Add in half of the liquid mixture; beat until combined. Continue adding 1/3 flour mixture followed by the remaining liquid; end with the flour mixture. Beat until the mixture is lightened in color and fluffy, about 2 minutes.Coat three 8-inch cake pans with flour-based baking spray. Alternatively, grease and flour the pans. Coarsely crush the Oreo cookie shells under your fingers in a large bowl.Divide the cake batter between the prepared pans. Sprinkle each pan with 1/3 of the cookies; lightly tamp the cookies into the batter using the tip of an offset spatula. Smooth the top of the batter with the flat edge of the offset spatula.Bake the cakes for 25-30 minutes, or until the cakes spring back when pressed in the centers. Remove the cakes from the oven. If the tops are lumpy and uneven due to the cake batter puffing around the cookie pieces, flatten gently using a paper towel (see blog post for visual). Do this gently and carefully as steam will escape as you press.Remove cakes to a wire rack to cool completely.ButtercreamBeat the butter in the bowl of an electric mixer fitted with the whip attachment. Whip until creamy. Add the confectioners’ sugar. Beat until combined. Add vanilla extract; mix well. Beat on medium speed adding milk or cream 1 tablespoon at a time, until the mixture thins to piping consistency. Beat on high speed until the frosting turns almost white in color, about 4 minutes with a timer set. Scrape down the bowl. Beat again on high speed. Fold in the chocolate sprinkles. Remove 2/3 cup of frosting to a piping bag fitted with a large open star tip (also called French pastry tube).Fill two of the cooled cake layers with about 1/2 cup of the buttercream on each layer. Spread evenly. Stack them and then place the remaining cake layer on top. Generously cover the cake with the remaining buttercream using an offset spatula. Refrigerate the cake until the frosting firms, about 25 minutes. If the buttercream has trails or pull marks throughout from the sprinkles, warm a large offset spatula in a glass of water, wipe dry, then smooth the frosting with the warm spatula. This will remove most any blemish on the cake’s exterior.Using the reserved piping bag of frosting, pipe six large swirls on the top edge of the cake, well-spaced. Refrigerate the cake while you make the ganache.GanacheIn a medium microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high for 1 minute. Allow the hot mixture to stand for 2 minutes, then whisk together until a smooth, shiny ganache forms. Let cool slightly. The mixture should still be quite liquid and not at all thick before applying to the cake.Spoon the ganache conservatively at the edges of the cake, and around the frosting swirls, to control the amount of drip you desire. Then, pour or spoon more of the ganache onto the top center of the cake, so that it covers the entire center. Immediately lean whole Oreo cookies at an angle against each frosting swirl.Refrigerate cake to set. Store the cake at room temperature in an airtight container.
      NotesWhat to expect: Moist cake layers with a light sour cream tang and Oreo cookie flavor. White cakes are notorious for drying out quickly, so be sure to keep this cake covered. I placed three big slices in a cardboard window bakery box and stored them at room temperature for two days, and they’ve kept surprisingly well. The Oreo chunks remain soft and cake-like.
      Butter. In the blog post I mention using grade A grocery store butter (Such as Kroger, Publix, etc.). These butter varieties are usually made from corn-fed cows. The butter will be pale yellow, which is desirable in this recipe for white buttercream. The butter will not say ‘made from milk from corn-fed cows’ so this may seem confusing. Just avoid any butter that boasts ‘grass-fed’ on the label because it will be more yellow in color.

      Keyword chocolate sprinkles, oreo cookies, sour cream cake layers, white buttercream, white chocolate ganache

      You may also enjoy: LEGGI TUTTO

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      Pan de Jamón

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      This lovely loaf encases coils of ham punctuated with salty olives and sweet raisins. Somewhere between sweet and savory, this Pan de Jamón can be enjoyed as a meal in its own right. 4 cups (500 grams) all-purpose flour, divided ¼ cup (50 grams) granulated sugar 2¼ teaspoons (7 grams) instant yeast 1½ teaspoons (4.5 […] LEGGI TUTTO

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      Ensaïmadas

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      Some  recipes today swap out the original lard for butter to keep things flavorful and layered, yet vegetarian friendly. Resembling the large swirled original, our  look like sugar-snow-covered wonders. ⅔ cup (160 grams) warm water (105°F/41°C to 110°F/43°C) 1 cup (200 grams) plus 1 teaspoon (4 grams) granulated sugar, divided 4½ teaspoons (14 grams) active dry yeast […] LEGGI TUTTO

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      Nerds Candy Cake

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      This Nerds Candy Cake will bring fun and lots of fruit flavor to your next happy celebration. A crunchy candy exterior holds a rainbow of tropical-tasting cake layers inside.

      I’ve had the idea for this candy cake for such a long time, I can’t believe it’s finally a reality. Nerds candy is a favorite of mine. And I’ve even been known to add more than a sprinkle to my frozen yogurt. The last couple of days we’ve had snowy weather here. So I used those icy cold days to stay warm near the oven, baking up a rainbow of fruity cake layers.

      The best batter for the job.
      First, whip up a big batch of my trusty white wedding cake batter (originally posted to this blog 9 years ago!). I just adore this white cake recipe, because you don’t have to whip egg whites to stiff peaks in a separate bowl. Which – if you’re an avid baker you know – is the usual affair for most white cakes (like this one). This pale batter takes on color beautifully, and it has a sturdy crumb without being dry. I’ve scaled the recipe to perfectly fit in five 6-inch round cake pans.

      Taste the (neon) rainbow!
      I flavored the layers with a dram bottle of LorAnn Tropical Punch flavoring oil. The cake will have fruity flavor to match its candy exterior. And for the eye-popping food colors, I used the brightest I had on hand. Which turned out to be neon pink, neon orange, and neon yellow. Leaf green and regal purple were the only non-neon colors I used.
      Next, whip up a big batch of American buttercream flavored with orange extract. Orange works well with the tropical fruit flavor in the layers. And the entire cake will make your kitchen smell like fruit punch! Stack the layers with the frosting in rainbow fashion, starting with purple and working upwards to pink.

      A sticky situation.
      After the cake is entirely frosted and thoroughly chilled, spray it with a mixture of corn syrup and water. Or you can use cake decorator’s glucose syrup. It’s just a light mist that really holds on to the candy and gives an extra ounce of adherence. Chill the cake for about 10 minutes more to allow the spray to become sticky.

      Candy Crush.
      Pour out a boatload of Nerds candy on a large baking sheet. (You can find them in bulk here.) Then roll the cake in the candy. Shake the pan between rolling to fill in the bare spots on the pan, and re-roll repeatedly. Use one hand on the bottom cake board and the other on top of the cake to pick it up and roll. The frosting will melt quickly at body temperature, so expect some smudges on top. But don’t worry – this will be totally covered up with frosting swirls.

      Add big swirls of buttercream on top of the cake, then immediately sprinkle with more candy. American buttercream sets quickly, so be swift with your sprinkling.

      Make a fun edible cake topper!
      I’d always imagined my Nerds Candy Cake wearing a funny, nerdy, propeller beanie. So, the question remained for a long time – what should it be made of? Turns out, chocolate was the answer. Partly. I used my large half sphere mold to form the base of the chocolate beanie. If you have a hot cocoa bomb mold, that will work perfectly.
      Heat the pointed end of a metal cocktail pick with a chef’s torch or hold it to the eye of the stove for a few seconds. Then, melt a hole in the top center of the dome with it. Spray the dome with the same solution used to adhere the candy to the cake, then cover the dome in fondant. Make a little hole in the top of the fondant with a toothpick.

      A few brushstrokes.
      Apply some edible paint (vodka + gel food color) to the dome and dab with a textured paper towel to create a fabric appearance. I applied pink, orange, and yellow in thirds, which made a really cute beanie! The beads on top that hold the propeller are from a beaded toothpick (found here) inserted through the center.

      Prop the beanie to the side of the cake on a large skewer, then thread the toothpick through the top hole. There will be just enough room on top of the toothpick to place a propeller. I had made one out of green gum paste, but it did not spin easily. Instead of over-thinking it, I made one with green card stock – and it spins!
      What a fun cake this is to make! It’s so colorful and bursting with bright fruity flavor. I think it would make an excellent birthday cake for kids, or you know. For big kids like me (wink).

      These are some seriously (bright!) tasty layers, and one slice is a generous serving. We divvied slices up by cutting a single tall piece through the center at the yellow layer. Which, let’s be honest, is a more reasonable portion size. The cake flavors reflect the fruity taste of the candy perfectly.
      I’m so happy to see this cake come to life. It’s a bit of an effort, but so fun and special-occasion worthy. I think it would look just about perfect with birthday candles on top.

      Nerds Candy Cake

      Heather Baird

      A slice of this Nerds Candy Cake is like happiness on a plate. It will bring fun and lots of fruit flavor to your next birthday party or holiday. A crunchy candy exterior holds a rainbow of tropical-tasting cake layers inside.Use purchased cake flour which contains 7% protein for this recipe. Homemade cake flour made with cornstarch just doesn’t work as well. Cornstarch cannot cut the protein in all-purpose flour like a flour mill can, so for best results use a brand such as Swan’s Down or King Arthur Cake Flour.

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      Prep Time 1 hrCook Time 30 mins2 hours setting/drying time 2 hrsTotal Time 3 hrs 30 mins

      Course DessertCuisine American

      Servings 16

      Ingredients US CustomaryMetric Rainbow Cake LayersOrange Buttercream2 cups unsalted butter at room temperature8 cups confectioners’ sugar 2 lb. bagMilk or cream to thin2 tablespoons orange extract
      Instructions Cake layersPreheat oven to 350 degrees. Coat the cake pans with flour based baking spray.Sift together flour, baking powder, and salt; set aside. Whisk together egg whites and milk in a separate bowl; set aside.Beat the butter using the paddle attachment until soft and creamy. Add sugar gradually and beat until light and fluffy. Scrape down the bowl as needed. Beat in tropical punch flavoring oil.Add flour mixture alternately with the egg white/milk mixture. Begin and end with flour mixture and beat until smooth on medium-low speed after each addition.Divide batter between five bowls, about 1 2/3 level cups per bowl. Tint each bowl with the food color so that you have a bowl of bright pink, orange, yellow, green, and purple. Add food color a little at a time until a brilliant color is achieved. Pour the batters into the prepared pans.Bake the cakes at 350 for 25-30 minutes. Let cool slightly in pan, then turn out and cool completely on a wire rack. Level the tops of the cakes using a serrated knife or cake leveler.Orange buttercreamCombine the butter and sugar in the bowl of an electric mixer fitted with the whip attachment. Beat on low speed until just combined. Add a little milk or cream and increase mixer speed. Add milk or cream a tablespoon at a time until it comes to spreading consistency. Beat in orange extract. Whip on high speed until the buttercream is white and fluffy.Remove 1 1/4 cups of the buttercream to a piping bat fitted with a large closed star tip. Set aside for later use.Place the purple cake layer on a cake board and top it with 1/3 cup of the buttercream. Continue to stack the cake layers and frosting in this order, purple, green, yellow, orange, pink. Frost the entire cake evenly with the buttercream. Use a bench scraper or cake smoother to achieve an even coat. Refrigerate the cake until the buttercream is firm, about 1 hour.DecoratePlace the corn syrup and water in a small kitchen-dedicated spray bottle; shake the bottle well to incorporate. Lightly mist the cake’s sides with the mixture and refrigerate 10 minutes.Pour the Nerds candy onto a large baking sheet. Remove the cake from the refrigerator and roll the cake’s sides in the candy. Place one hand on the bottom cake board and the other on the top of the frosted cake and quickly roll, picking up the cake this way to re-roll. Shake the pan to redistribute the candy across the pan and roll again. Allow the weight of the cake to naturally pick up the candy. The cake should be mostly covered with the candy when you turn it upright. If you see bare spots, pat Nerds candy onto the areas with your hands.Use the reserved bag of frosting to pipe tall swirls of buttercream on top of the entire cake; immediately sprinkle with more candy (about 2 tablespoons).Edible propeller beanieUsing an art brush, coat one of the half sphere cavities with the melted chocolate; freeze for 5 minutes. Re-coat the cavity with more chocolate to make it sturdy; freeze again until solid. Turn the half sphere out onto a work surface. Heat a metal cocktail pick on with a chef’s torch (or on the stove eye) for a few seconds, then use it to melt a hole in the top center of the chocolate dome. Lightly mist the dome with the corn syrup spray; let set 1 minute.Roll out the kneaded fondant to 1/4-inch thickness and drape over the dome. Smooth evenly to fit around the semicircle, then use a small knife to cut round the bottom edge. Use a toothpick to poke a hole in the top center of the dome where the chocolate was pierced.Place a little of each pink, orange, and yellow gel food colors in small condiment cups. Add drops of vodka to thin. Using a paint brush, paint 1/3 of the beanie with the pink gel food color (see images for design). Pat with the textured paper towel. Repeat the process using the orange and yellow food colors. Let stand until dry, about 25 minutes.Meanwhile, cut a small 3-inch propeller using scissors from a piece of green craft paper. Punch a hole in the center using a metal cocktail pick or an X-Acto knife.Press the bamboo skewer slightly off center in the top of the cake with the blunt side exposed. Gently balance the beanie on top of the skewer. Place a beaded toothpick in the top center hole of the beanie, so that the bead sits on top of the hat. Thread the propeller on top and give it a test spin. If the hole isn’t big enough for it to spin, widen it slightly.Store cake in the refrigerator for longevity. Bring it to room temperature before serving.
      NotesThe long bamboo skewer used to hold the beanie on top of the cake will also serve as a support for the tall stack of cake layers. 
      One slice of cake is a generous portion. Consider cutting one slice at the center yellow layer to create two pieces of cake from just one slice. 
       

      Keyword cake flour, egg whites, Nerds candy, orange buttercream, rainbow cake layers, whole milk

      You may also enjoy: LEGGI TUTTO

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      Chocolate Covered Cherry Cookies

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      Inspired by the classic candy, these Chocolate Covered Cherry Cookies are rich and decadent. A maraschino cherry is planted in the center of each cookie before baking.

      Chocolate-covered cherries are usually my first pick from a box of chocolates. But only if it’s the kind with the liquid center – yum! These Chocolate Covered Cherry Cookies give the classic candy some new competition. They are soft and chewy, with deep chocolate flavor. The maraschino cherries are covered with fudgy frosting that makes them taste like the classic bonbon.

      Begin these cookies by whisking the dry ingredients together in a large bowl. There’s just four ingredients: flour, dark cocoa powder, baking powder, and salt. Always remember the salt! I can usually tell when baked goods are missing this ingredient. It’s so important to enhance and bring forth all the flavors.

      The secret ingredient!
      Almond paste really boosts the maraschino cherry flavor. And it makes the baked cookies so chewy! You can find it at the grocery store in the baking aisle. Sometimes it’s in a can, and sometimes a box with a tube inside (or order some right here).

      Place the almond paste in the bowl of an electric mixer and whip it with sugar, and then beat in butter. I also added a splash of homemade cherry liqueur. (Which is excellent and appropriate in these cookies, but you could use cherry extract or vanilla extract instead!) Beat the mixture until it becomes fluffy, then you’re ready to add the dry ingredients.

      When the dry ingredients are incorporated, portion out the dough onto parchment-lined baking sheets (slightly larger than 1 inch balls). Use a cookie scoop if you have one, otherwise portion onto cookie sheets with a tablespoon for about 24 cookies.

      Roll each dough ball between your palms and then plant a maraschino cherry right in the center of each ball, thumbprint cookie style. And save the cherry juice! You’ll use the reserved cherry juice in the glaze recipe. I used cherries with stems, but it’s totally optional. Maybe you’d prefer a stem-less cherry. Either way the cookies will look cute and taste great! After baking, let them cool on the pans completely, or after 5 minutes you an transfer them to a wire rack.

      Let’s talk about the frosting for a quick moment. It’s so fudge-like, made on the stove top with sweetened condensed milk, chocolate, and maraschino cherry juice. Pipe or spoon some on top of each cookie. You can completely cover the cherries with the frosting, but I chose to just half cover them. I think they look beautiful on a cookie tray with the cherry tops peeking out.

      These cookies are deeply chocolaty with a slight chew and bright maraschino flavor from the almond paste. The middles are soft and moist around the cherry. They look so adorable placed in cupcake papers. It gives them the appearance of chocolate bonbons. I may have to make another batch just box up for sweetheart gifts on Feb. 14th!

      Chocolate Covered Cherry Cookies

      Heather Baird

      Inspired by the classic candy, these Chocolate Covered Cherry Cookies are rich and decadent. A maraschino cherry is planted in the center of each cookie before baking.I used maraschino cherries with stems in this recipe, but stemless can be used instead. I also piped the chocolate glaze around the cherry so it is visible in the finished cookie, but if you use stemless cherries, you could cover the entire cherry for a hidden cherry surprise. The cherry liqueur can be omitted if desired, or replace it with cherry extract.

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      Prep Time 20 minsCook Time 15 mins45 minutes chill time 45 minsTotal Time 1 hr 20 mins

      Course DessertCuisine American

      Servings 24

      Equipmentcookie scoop 4 teaspoon capacitydisposable piping bag
      Ingredients US CustomaryMetric Cookies1 cup all-purpose flour1/2 cup dark unsweetened cocoa powder sifted1 teaspoon baking powder1/2 teaspoon fine grain sea salt4.5 oz. almond paste about 6 tablespoons1/2 cup sugar6 tablespoons unsalted butter at room temperature1/2 teaspoon almond extract1 large egg1 teaspoon cherry liqueur or kirsch24 maraschino cherries well drained and patted dryGlaze and décor1 cup semisweet chocolate chips1/2 cup sweetened condensed milk1 tablespoon maraschino cherry juice from the jar of cherries2 tablespoons white nonpareils optional
      Instructions CookiesPreheat the oven to 350 degrees F. Line two baking sheets with parchment paper.In a medium bowl, whisk together the flour, dark cocoa powder, baking powder and salt. Set aside.Place the almond paste in the bowl of an electric mixer fitted with the whip attachment. Turn on low speed and gradually add the sugar and mix until crumbly. Beat butter in one cube at a time, beating well until the mixture becomes lightened and fluffy, about 3 minutes. Scrape down the bowl and mix again to make sure no lumps or almond paste are hiding in the bottom of the bowl. Add the almond extract, the egg, and the cherry liqueur, if using. Beat until smooth. Stop the mixer and add the dry ingredients. Mix on low until just combined. If the dough feels sticky, refrigerate for 15 minutes.Using a cookie scoop (4 teaspoon capacity) portion 24 level scoops of dough on the parchment sheets. Alternatively use a slightly heaped tablespoon to scoop. Roll the dough into balls between your palms and return them to the baking sheets. Press a maraschino cherry in the center of each ball. Refrigerate the cookies on the sheets for 30 minutes.Bake for 13-15 minutes, or until the cookies are well puffed and fragrant. Cool the cookies on the baking sheets completely.GlazePlace the chocolate chips and sweetened condensed milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the maraschino cherry juice. Pipe or spoon the frosting onto a cookie and immediately sprinkle with nonpareils, if using. This frosting sets quickly, so pipe and sprinkle each cookie as you work.Store cookies in the refrigerator for longevity. Bring to room temperature before serving.
      NotesWhat to expect:
      These cookies are deeply chocolaty with a slight chew from the almond paste. The middles are soft and moist around the maraschino cherry. The glaze is rich and sets quickly like fudge. Yield is approximately 22-24 cookies using a level cookie scoop.
      Canned sweetened condensed milk is used in the glaze. Condensed milk is thick, viscous, and sweet. Be sure to get the right canned milk. Canned evaporated milk is thin and pourable, which is not the correct milk.
      The cookie recipe is adapted from Food Network, with a Taste of Home chocolate glaze. 

      Keyword almond extract, almond paste, cherry liqueur, chocolate glaze, maraschino cherries

      You may also enjoy: LEGGI TUTTO

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      Sacher Torte

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      Sacher Torte is a classic Viennese confection made with chocolate sponge cake and filled with apricot preserves. Shiny chocolate glaze with the originator’s name piped on top makes it a sumptuous dessert.

      Happy New Year, friends! I hope everyone had a nice holiday, or at least got to indulge in eating your favorite baked goods. I’m not much of a resolution-maker, but there is one blog-related thing I’m focusing on in the coming months.
      This year I aim to add more recipes for classic desserts to this blog. I’ve had Classic Sacher Torte on the ‘to bake’ list for a long time. And in the days after Christmas I finally sat down and did much reading and research on this Austrian confection. Earlier this last year my best friend mentioned being intrigued by the apricot-chocolate combination that Sacher Torte is so famous for. Because we spend every New Year’s Eve together, I was inspired to make it as a special ending to our holiday feast.

      Sacher [Sah-ker] Torte was created by sixteen-year-old apprentice chef Franz Sacher in 1832 for Prince Metternich when the court pastry chef fell ill. It was an instant success with royal guests. The original recipe has been kept a closely guarded secret and is yet the subject of litigation, however, it is probably the most famous chocolate cake in the world.
      Research and testing.
      Digging through online articles and old cake tomes returned a common critique to the highly regarded chocolate cake. Even from practiced pastry chefs that sampled the cake at its origin (in Vienna, at Hotel Sacher). The sponge tends to be dry. My testing confirmed this. But there is a simple fix. Much like the Hungarian Dobos Torte I posted last month, it requires a little extra help from simple syrup to live up to the Sacher Torte I’ve dreamed of eating.
      I’ve cobbled together my favorite components from multiple sources (cited in the recipe notes), and the result is lovely. It’s rich and luxurious, moist and tender. The chocolate is lifted by the unique flavor of apricot preserves. Overall, I’m so glad I did my homework.

      Get sifting!
      First of all, in a large bowl, sift together flour, almond flour, cocoa, and a tablespoon of espresso powder. Like most chocolate cakes with the addition of espresso power, its flavor is largely undetectable. It enhances the chocolate and deepens the flavor.

      Next, separate five eggs. The whites will be whipped into billowy peaks separately from the yolks.

      Beat the yolks with sugar until light and thick. Then add melted chocolate and stir it all together.

      Next, alternate folding the flour mixture into the creamed mixture with the whipped whites. Do this carefully so you retain as much volume as possible. The most common mistake a beginner baker can make is to knock all of the air out of the sponge. Use the motion of turning the bottom mixture to the top of the bowl repeatedly, occasionally using the spatula to cut through the center of the batter as you turn bottom-to-top.

      Let’s talk pans. Ideally, use an 8-inch springform pan. I didn’t have one, but I did have an 8×3 inch cake pan. It’s important that the pan have high sides for the sponge batter to climb up during baking. You could probably get by with baking the batter in a 9-inch springform pan, but the single baked sponge is torted in two. So if you do this, expect thinner layers.

      Simple syrup flavored with a spoonful of pureed apricot jam will go far to improve an otherwise dry sponge. It also imparts more apricot flavor.

      Use high quality apricot preserve, jam, or fruit spread for the filling, mixed with a splash of apricot brandy. La Vieja Fabrica is the brand I used, and it makes an excellent filling and tastes as good as homemade apricot preserve.

      Pour on more chocolate!
      The glaze comes together quickly. I was suspicious of its thin consistency, but this is by design. It falls in an even curtain and completely coats the entire cake. Be sure to place the cake on a wire rack over some parchment before you glaze to catch the excess chocolate. And save that chocolate overflow. You’ll use it to pipe the ‘Sacher’ name on top.

      That glaze is really something! It completely envelops the cake and holds in the moisture from the simple syrup and apricot jam. It was such a treat to share this with our party of four on New Year’s Eve. The cake was well-loved and I wouldn’t hesitate to make it again for a special occasion.

      Classic Sacher Torte

      Heather Baird

      Sacher Torte is a world-famous Viennese chocolate cake with rich history and flavor. Plan ahead, because this cake improves over time. The apricot simple syrup and apricot preserve filling need to infuse the chocolate sponge overnight for best results.I use semisweet chocolate in this recipe, but some recipes use bittersweet. The chocolate should have at least 55% cacao content, according to the Sacher website. Semisweet and bittersweet are often used interchangeably, as semisweet is usually 60% cacao.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 35 minsCook Time 45 mins2 hours setting time 2 hrsTotal Time 3 hrs 20 mins

      Course DessertCuisine Viennese

      Servings 10

      Equipment8 inch springform panPastry brushPiping bag
      Ingredients US CustomaryMetric Sponge Cake4 oz. semisweet chocolate1/2 cup all-purpose flour1/2 cup almond flour1/4 cup unsweet cocoa powder1 1/2 tablespoons instant espresso powder1/4 teaspoon salt8 tablespoons unsalted butter softened1 cup granulated sugar divided5 large eggs whites and yolks separated1/2 teaspoon cream of tartarSimple syrup1/4 cup water1/4 cup granulated sugar1 tablespoon apricot preserves pureedFilling3/4 cup apricot preserves2 tablespoons apricot brandyChocolate glaze1 cup semisweet chocolate chips1 tablespoon unsalted butter softened3/4 cup heavy cream2 tablespoons light corn syrupDécor1/3 cup chocolate sprinklesWhipped cream for serving
      Instructions Begin this cake one day ahead of time so the syrup has time to fully soak into the sponge.Preheat the oven to 350F. Grease and flour a round 8-inch springform pan and line the bottom with a parchment round.CakeBreak the chocolate into pieces and place in a small heatproof bowl. Rest over a saucepan of barely simmering water and leave for about 5 minutes, stirring occasionally, until melted. Alternatively melt the chocolate in a microwave safe bowl at 30 second increments at 100% power until melted. Set aside to cool slightly.In a bowl, sift together the all-purpose flour, almond flour, cocoa powder, espresso powder, and salt. Set aside.In the bowl of an electric mixer, beat the butter with 3/4 cup of the sugar until pale and creamy, about 4 minutes. Add the yolks one at a time, beating well after each addition until thick. Fold in the cooled chocolate. Set aside.Whip the egg whites with the cream of tartar in the bowl of an electric mixer until soft peaks form, about 2 minutes. Increase speed to high and gradually add in the remaining 1/4 cup of sugar; whisk until firm peaks form about 2 minutes more.Fold 1/3 of the egg whites into the creamed mixture to loosen it. Fold 1/3 of the flour mixture into the creamed butter mixture. The mixture will be thick and folding may seem awkward but keep going. Gently fold in another 1/3 of the egg whites – do this carefully as to not delate the batter. Keep as much volume as possible. Fold in the remaining flour mixture. Finally, fold in the remaining egg whites, all the while folding gently. This will take several minutes of careful mixing to incorporate all the whites.Transfer the batter to the prepared pan and bake for 40-45 minutes, or until the top develops a slight crack and is slightly puffed. A toothpick inserted near the center should come out mostly clean with a few crumbs attached.Turn the cake out onto a wire rack topside down; peel away the parchment. The puffed top should flatten with the weight of being turned upside down. Cool the cake completely. If the puffed top doesn’t fully flatten, trim it flat with a serrated knife. Cut the cake in half horizontally (torte) using a cake leveler or serrated knife.Simple syrupStir together the water and sugar in a small saucepan. Bring to a boil and stir until the sugar is melted. Cool slightly. Stir in the pureed apricot preserves until melted. Using a pastry brush, coat the insides of the cake with half of the syrup.FillingStir together the preserves and apricot brandy. Fill the bottom half of the cake with the mixture. Top with the remaining cake half. Brush the top and sides of the cake with the remaining simple syrup mixture.GlazePlace the chocolate chips and butter in a large measuring cup with a pour spout. In a small saucepan, stir together the heavy cream and corn syrup; place over medium high heat. Cook while stirring until the mixture is hot and steams but does not boil. Immediately pour over the chocolate and butter. Let stand 5 minutes. Whisk together until chocolate is melted and smooth.Cover a large baking sheet with parchment paper and place a wire rack on top. Place the cake on top of the wire rack. Pour the glaze over the cake beginning in the center and circling outwards to the edges so it flows down the sides of the cake. The chocolate will overflow the cake and drip down onto the parchment. Allow the cake to stand on the rack until the chocolate sets, about 2 hours, or place in the refrigerator to speed setting. Transfer the cake to a serving plate or cake stand.DécorGently pat chocolate sprinkles around the bottom edge of the cake. Brush away excess using a clean pastry brush.Using a spatula, scrape the chocolate that overflowed onto the parchment into a piping bag with a tiny hole cut in the end. Pipe in scrolling letters “Sacher’ on top of the cake. You will have leftover chocolate, so you may choose to pipe more detail around the edge of the cake.
      NotesThis recipe is cobbling of my favorite components and advice from multiple sources such as King Arthur Baking, New York Times, Sacher.com, Chowhound.com and a host of baking books including Ultimate Cake by Barbara Maher.
      Depending on the brand or maker, apricot preserves range from small diced fruit to sliced chunks. If your preserves are the latter, pulse them in a food processor to finer pieces. They’ll spread easier and the cake will cut more evenly. I use a splash of apricot brandy in the filling. This is largely accepted as part of the original recipe, but feel free to omit it to suit your tastes or needs.
      The chocolate sprinkles are optional, and a last-minute decision as I decorated the cake. They add an extra touch of chocolate, which is never a bad thing.

      Keyword apricot preserve, bourbon simple syrup, chocolate glaze, instant espresso powder, unsweet cocoa powder

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    • in Recipes

      Red Party Punch

      ha scritto per te

      This kid-friendly Red Party Punch will be a staple in your recipe box for birthdays, showers, and all kinds of holidays. Lime sherbet added at the end creates a sweet frothy topping.

      This is one of those old school recipes that gets a lot of love at our house around the holidays. The bright red color is perfect for Christmas. But it’s not limited to any holiday or event. Chances are, you’ve probably had a version of it at a birthday party or a shower. It’s kid-friendly. Although you can change that very easily if you’re looking for a sweet, spiked drink for New Year’s Eve. Everyone needs a recipe for Red Party Punch, if you ask me. It is unsophisticated by design, but what it lacks in refinement it makes up for in vibrant, happy color and fruity sweetness. It’s like a cup of hummingbird nectar for people.

      Key ingredients.
      Crack open a large can of pineapple juice, along with packets of strawberry Kool-Aid and a 2-liter of ginger ale. These ingredients, along with cold water and granulated sugar make up the red punch.

      Room to grow.
      Stir the ingredients together in a large punch bowl or large container that has a wide mouth. You need something that has wide surface area for the sherbet to spread out and foam. The sherbet foam will grow outward and upward – it’s fun to watch!

      Place scoops of sherbet in the punch then top it all off with a touch more ginger ale. The addition of ginger ale will make the sherbet foam and grow a beautiful frothy layer that tastes like dessert!

      See what I mean about the surface area? Look at all that beautiful sherbet foam. This red party punch is fun to serve in small punch cups with a heaping topping of froth.

      The flavor of this punch is similar to Hawaiian Punch, except with a fun carbonated fizz. And with an extra dollop of sweetness on top. You can use your choice of Kool Aid flavor for this punch, but I think Strawberry tastes best and gives the brightest red color.
      If you’re looking for other nonalcoholic punch recipes, check out my Mocha Party Punch. It’s creamy like a milkshake, although quite caffeinated.
      Adorable North Pole City frosted glasses by Catstudio, who creates all kinds of geography-inspired products.

      Red Party Punch

      Heather Baird

      This kid-friendly red party punch is great for birthday parties, showers, and holidays. We love making it at Christmastime because of its festive red color. See the recipe notes for variations and suggestions for serving it as a mixed drink with champagne.

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      Prep Time 10 minsTotal Time 10 mins

      Course Dessert, DrinksCuisine American

      Servings 25

      Equipmentlarge punch bowl
      Ingredients  1 1/2 cups granulated sugar2 packets strawberry Kool-Aid unsweetened drink mix 0.13 oz. each4 cups water46 oz. pineapple juice not from concentrate 1 large can2 liters ginger ale1 quart lime sherbet frozen dessert softened
      Instructions In a large punch bowl, combine the sugar and powdered drink mix. Add the water and stir until the sugar is dissolved and the punch base is consistently bright red.Stir in the pineapple juice. Add in half of the ginger ale. Stir briefly.Place scoops of sherbet on top of the punch. Pour the remaining ginger ale over the sherbet. Give the mixture a brief stir and let the sherbet foam rise naturally.Serve this sweet dessert punch in small 4 oz. punch cups, topped with some of the frothy foam.
      NotesVariations:
      Any flavor of Kool-Aid can be used, but I think Strawberry tastes best and gives the brightest red hue. Cherry would also make a fine red punch.
      Swap the lime sherbet for pineapple or orange – your choice! Lime is pretty for Christmas, but all flavors seem to dissolve into a pink foamy head on top of the punch.
      The foam will dissipate as you dip servings from the punch bowl. Expect this. It’s just the nature of sherbet-topped punch.
      This recipe doubles well to serve 50 people.
      Swap the ginger ale for an equal amount of champagne or prosecco for a toast-worthy New Year’s Eve drink.

      Keyword Ginger ale, lime sherbet, pineapple juice, Strawberry Kool-Aid

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    • in Recipes

      Ginger Snickerdoodle Cheesecake Bars

      ha scritto per te

      Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!

      It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!

      Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.

      We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.

      Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.

      Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.

      Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.

      Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.

      Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.
      This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

      Ginger Snickerdoodle Cheesecake Bars

      Heather Baird

      These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 30 minsTotal Time 50 mins

      Course DessertCuisine American

      Servings 24

      Equipment13×9 inch dish
      Ingredients US CustomaryMetric Gingersnap cookie crust1 1/2 cups ginger snap cookie crumbs1/2 cup chopped pecans1/4 cup granulated sugar1/2 cup unsalted butter meltedCheesecake filling16 oz. cream cheese softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon cinnamonGinger snickerdoodle layer3/4 cup unsalted butter softened1 1/2 cups granulated sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/4 teaspoon fine grain salt2 cups all-purpose flour sifted1/2 teaspoon cinnamon1/2 teaspoon ground gingerCinnamon-sugar topping1/4 cup granulated sugar1 teaspoon cinnamon
      Instructions Gingersnap crustPreheat the oven to 350°F.Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.Cheesecake fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.Snickerdoodle cookie layerIn the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.Cinnamon-sugar toppingStir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.

      Keyword cheeecake filling, cream cheese, gingersnap crust, ground ginger, snickerdoodle topping

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