Recipes On Rails: New Recipes tagged with dessert,cake

Apple Gateau

2012-05-19 21:54:57 UTC

Ingredients:

Default
16.0 each Apples, Granny Smith
6.0 each Sugar cubes
2.0 each Oranges
1.0 container Marscapone
1.0 container Yogurt
1.0 recipe Carmel Sauce

Instructions:

Butter a round casserole and line with parchment paper. The parchment should reach up, well above the casserole.

Core apples, slice in half, and peel. Store peeled apples in lemon water. Slice the apples with the 1mm food processor disc, placing them core down.

Rub the sugar cubes all around the oranges, absorbing the orange oil. Crush the cubes and set aside.

Sprinkle half the sugar mixture on the bottom of the casserole. Arrange the first layer of apples on the bottom of the casserole. This will be the visible top of the cake, so arrange them in a pleasing pattern. Layer about half of the remaining apples on top, then sprinkle on the remaining sugar, and finish with the remaining apples.

Cut a circle out of parchment, and place on top of the casserole (and apples) and place a plate as a weight on top of the parchment. Bake in the oven at 175 (yes that's right, 175) for 12 - 13 hours. Remove from the oven, and allow to sit for 5 minutes. Pull the parchment from the sides and allow to sit another 5 minutes. Invert the cake onto the serving plate.

Mix equal amounts of the marscapone and the yogurt and use as a garnish. Pour some carmel sauce over the cake.

Heat oven to 175 degrees F.

Generously butter a 1 1/2-quart-tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the collar, buttered side inward, against the inside of the dish. Chill until butter is set and the paper sticks to the dish.

To extract the zest from the skins of the oranges, rub them with the sugar cubes so that the cubes soften and turn bright orange. Wrap the sugar cubes in plastic wrap, and crush them with a rolling pin.

Set an apple 1/2, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8-inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apples slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with the crushed orange sugar. Continue filling the souffle dish until the apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.

Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let the cake cool to room temperature.

Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/50

Chocolate Cake

2012-05-19 21:15:30 UTC

Ingredients:

Cake
2.0 cup Flour, all-purpose sifted
2.0 cup Sugar
1.0 teaspoon Baking Powder
2.0 teaspoon Baking Soda
0.75 cup Cocoa
1.0 cup Milk
0.5 cup Butter melted
1.0 cup coffee
1.0 teaspoon Vanilla
2.0 each Egg

Instructions:

Mix dry ingredients together.

Add wet ingredients except eggs.

Add eggs and beat with a mixer till well blended.

Pour into a greased and floured 9 x 12 cake pan and bake in a 375 degree oven for 30 minutes or until toothpick comes out clean.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/497

Coffee Yeast Cake

2012-05-19 22:11:31 UTC

Ingredients:

Default
0.8 pound Flour, all-purpose
0.5 pound Butter
0.75 teaspoon salt
2.0 tablespoon Sugar
0.25 pound Milk
1.0 tablespoon Yeast
3.0 each Egg Yolks
0.75 cup Raisins
0.25 cup Walnuts
0.32 pound sugar, powdered
3.0 each Egg Whites
0.5 cup Sugar, Cinnamon
0.25 cup Sugar, brown

Instructions:

Sift flour, sugar and salt together. Cut the butter into the flour mixture like making a pie crust. Don't overdo it... Add the egg yolks and toss to mix.

Add the COLD milk and mix. Do not knead... Idea is to NOT make it uniform, and to not overwork it.... Make it into one cylinder, and wrap. Put in fridge overnight.

Next day, whip egg whites till stiff, and add sugar....

Roll out dough... I did this on a sheet of parchment, so you can use the parchment to lift the dough.

Smear dough with softened butter...

Spread with egg mixture.

Sprinkle with cinnamon sugar.

Sprinkle with raisins, chopped nuts, brown sugar.

Roll up like a jelly roll.... Use the parchment to get the roll started. Make sure your tube pan is very well greased with butter. When rolled up, put it in the tube pan, SEAM UP. This is important as the bottom of the pan will be the top of the cake. In the picture, the cake is seam down.... this is a mistake.

Let rise for 1.5 hours.

Bake at 350 for 40 minutes (this time is very oven sensitive)
See what happend as a result of putting it in the pan seam down? It's splitting.

Some pictures when I tried to make individuals... Cut the dough in half for each set of 3. Was hard to roll wide and narrow. Had to piece the dough. To do so make sure you brush the excess flour off the dough.

Add about half the meringue.

Use the paper to roll.

And again.

Then use the top of the paper to pull the top dough onto the roll.

Cut into thirds, between 7.5 and 8.5 for each piece.

Put in pan.

Baked in BGE at 350, inverted plate setter below grid.

Close up

What the dough looks like with chunks of butter

Got them out

again

And yet again.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/61

Italian Cheesecake

2012-05-20 21:52:16 UTC

Ingredients:

5.0 each Egg large
0.5 teaspoon salt
0.4 pound Sugar
2.0 pound Ricotta
20.0 gram Flour, all-purpose
0.5 teaspoon Baking Powder
2.0 gram Lemon Zest minced very fine
100.0 gram Amaretto Liqueur
25.0 gram Lemon Juice

Instructions:

Preheat oven to 350

Butter and flour a springform pan.

Add ricotta and beat. Slowly add the flour and baking powder. Beat some more.

Add remaining ingredients and beat till smooth. Pour into the springform, and bake for about 40 minutes; cake will have a lightly golden color.

Let cool, and then loosen the sides by running a knife or pastry spatula around the sides. Release the side and remove.

Strain the ricotta to remove excess liquid.

Mince the lemon zest very fine

Assemble ingredients

Beat eggs with sugar and salt in a large bowl.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/509