Pedersens fancy food

Category: Cakes

  • Marblecake

    Ingredients

     200 g smør

    225 g sukker (ca. 3 dl.)

    2 tsk. vanillesukker

    3 æg

    250 g mel (4dl.)

    2 tsk. bagepulver

    1 dl. fløde eller mælk

    2 spsk. kakao

     Rør smør og sukker godt sammen og rør vanillen i. Tilsæt æggene og rør godt mellem hvert. Bland bagepulver i melet og rør melet i dejen skiftevis med fløde eller mælk. Tag 1/3 af dejen fra og rør kakao i. Kom halvdelen af den lyse dej i en smurt sandkageform. Kom den mørke dej herpå og herover igen den lyse dej. Vend lidt rundt i kagedejen med en kniv, så kagen marmoreres. Bag kagen ved 175 grader i godt 1 time.

  • Tiramisu

    Step 1: Make the Genoise Cake:

    Ingredients

    • EGGS, 3 whole large
    • SUGAR, granulated, 1/3 cup + 3 tablespoons
    • VANILLA EXTRACT, 1 teaspoon
    • CAKE FLOUR, 1/2 cup sifted
    • BUTTER, 2 tablespoons melted

    Directions

    1. Preheat oven to 350° F.
    2. Spray a 9 inch diameter round cake pan or 8 inch by 8 inch rectangular cake pan with vegetable oil spray and lightly dust with cake flour.
    3. Beat the eggs and 1/3 cup of sugar at medium speed in a doubleboiler over very hot water (just shy of boiling) until silky smooth.
    4. Add the remaining 3 tablespoons of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.
    5. Remove from heat, stir in the vanilla, and carefully fold in the cake flour.
    6. Fold in the melted butter.
    7. Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes
    8. Remove from oven and immediately turn cake out of pan onto a wire rack to cool.

    Step 2: Make the Spirits & Coffee Syrup (there are two alternative methods):

    Method 1: Ingredients and Directions

    • ESPRESSO COFFEE, 2/3 cup of the strongest you can make
    • SUGAR, granulated, 1 tablespoon
    • MARSALA, 1/4 cup
    1. Mix the sugar into the coffee.
    2. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains.
    3. Add the Marsala and stir.

    Method 2: Ingredients and Directions

    • ITALIAN COFFEE SYRUP, 2 tablespoons
    • WATER, very hot, 3 tablespoons
    • MARSALA, 1/4 cup
    1. Stir together the Italian Coffee Syrup and water.
    2. Add the Marsala and stir.

    Step 3: Make the Mascarpone Creme:

    • MASCARPONE CHEESE, 1/2 pound
    • SUGAR, superfine (or, granulated sugar milled in blender), 1/2 cup
    • EGG YOLKS, 2 LARGE
    • MARSALA or COGNAC, 3 tablespoons (or substitute 2 tablespoons of Marsala + 1 tablespoon Grappa)

    Directions

    1. Thoroughly beat the sugar into the Mascarpone cheese.
    2. Add the 2 egg yolks and Marsala and beat until the mixture is smooth.

    Step 4: Make the Whipped Cream:

    Ingredients

    • HEAVY WHIPPING CREAM, 1 pint
    • SUGAR, powdered, 1 tablespoon
    • VANILLA EXTRACT, 1/4 teaspoon

    Directions

    1. Dissolve the sugar and vanilla extract into the whipping cream.
    2. Beat the mixture until glossy and stiff.

    Step 5: Make the Chocolate Gratings:

    Ingredients

    • SEMI-SWEET CHOCOLATE, good quality, 1 square (1 ounce) well-chilled but not frozen

    Directions

    1. Grate into fine shavings and set aside (this is most easily done with a food processor because hand grating tends to melt the chocolate)

    Step 5: Assemble the Tiramisu:

    Directions

    1. Slice the Genoise cake in half latitudinally to make two layers.
    2. Put one layer of the Genoise cake at the bottom of the serving bowl or pan and sprinkle half of the spirit-coffee syrup over it.
    3. Spread half of the Mascarpone Creme over the cake layer.
    4. Spread half of the Whipped Cream over the layer of Mascarpone Creme.
    5. Sprinkle the Chocolate Gratings over the Whipped Cream layer.
    6. Put the second layer of Genoise cake on top of the stack, sprinkle it with the remaining spirit-coffee syrup, and repeat instructions 3 to 5 immediately above.
    7. Cover with plastic wrap and refrigerate for at least 6 hours.

  • Tres Leches

    Ingredientes

    PASTEL
* 6 claras de huevo tamaño grande
* 100g de azúcar granulada, uso dividido
* 6 yemas de huevo tamaño grande
* 130g de harina para todo uso, cernida
* CREMA
* 410ml de leche condensada CARNATION Sweetened Condensed Milk
* 250ml de crema espesa para batir
* 150ml de leche evaporada de CARNATION Evaporated Milk
* 4 tbsp. de brandy
* 1 tsp de extracto de vainilla
PARA LA CUBIERTA (BAÑO)
* 250ml de crema espesa para batir
* 2 tbsp. de azúcar granulada
* 1/2 tsp de extracto de vainilla

    Instrucciones

    PARA EL PASTEL:
    PRECALIENTA el horno a 190° C. Engrasa y enharina un molde desarmable con aro de resorte (springform) de 9 pulgadas.

    BATE, en un tazón grande, las claras y media del azúcar a punto de nieve. Combina las yemas y el azúcar restante
    en un tazón pequeño; bate hasta obtener un color amarillo claro. Incorpora a la mezcla de yemas,
    la mezcla de claras y la harina envolviéndolas alternadamente. Vierte en el molde preparado.

    HORNEA de 15 a 20 minutos o hasta que esté dorado y un palillo salga limpio después de insertarlo en su centro.
    Saca del horno y colócalo sobre una rejilla.

    PARA LA CREMA:
    COMBINA la leche condensada, la media crema, la leche evaporada, el brandy y el extracto de vainilla en un tazón mediano;
    mezcla bien. Con un palillo perfora por completo la superficie del pastel. Cúbrelo con 2 tazas de esta crema.
    Con una cuchara cubre la superficie del pastel con la crema que sobra por los lados del molde.
    Deja reposar por 30 minutos o hasta que el pastel absorba toda la crema. Quita el aro.

    PARA LA CUBIERTA (BAÑO):
    BATE, en un tazón pequeño, la crema, el azúcar y el extracto de vainilla a punto de nieve.
    Cubre la superficie y los lados del pastel. Sirve de inmediato con la crema restante.

  • Lemon Cake

    Ingredients

    2 Eggs
    225 gram Sugar
    180 gram Wheat flour
    2 tsp. Baking powder 5 grams
    1.5 dl. Milk
    50 gram Butter
    1 Lemon, juice and zest

    Garnish:

    100 gram Powdered sugar
    2 tbsp. Lemon juice. freshly squeezed
    Almond Flakes

    Instructions

    Turn on the oven at 175 degree C.

    Beat eggs and sugar foamy.

    Mix flour and baking powder and stir this mixture into the batter alternately with the milk.

    Stir the melted, cooled butter, lemon juice and grated shell in the dough at the end.

    Spread batter into a well-oiled, rasped springform (20-22 cm in diameter).

    Bake for approx. 40 minutes, until golden and cooked through.

    Let the cake cool on wire rack.

    Stir sifted powdered sugar and lemon juice together.

    broad glaze over the cold cake and garnish it with sliced almonds or fresh leaves of lemon balm.

  • Carrot Cake

    Serve 10 portions
    Ready in 90 minutes

    Ingredients

    For the cake

    • 250g Caster sugar
    • 300g Plain flour
    • 2 tsp Baking powder
    • 1 tsp Bicarbonate of soda
    • 2 tsp Ground cinnamon
    • 185ml Sunflower oil
    • 400g Carrots, peeled and grated
    • 55g Walnuts, chopped or bashed up
    • ¾ tsp Salt
    • 4 Eggs

    For the icing

    • 250g Icing sugar
    • 180g Cream cheese
    • 180g Butter, at room temperature
    • 3 drops of Vanilla extract
    Instructions
    1.  Preheat the oven to 180ºC/ 350ºF/ Gas 4. Grease and flour a 24 cm spring-form cake tin.
    2. Combine the sugar and eggs together until creamy, then whisk in the sunflower oil.
    3. Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt together. Add to the egg mixture and whisk to combine.
    4. Mix in the carrots and walnuts thoroughly as you don’t want large chunks of carrots in your cake.
    5. Scrape the mixture into the tin and bake for about an hour. Check it regularly after 30 min and insert a clean skewer to see if it comes out clean. You do not want to overcook it as carrot cakes are meant to be moist!
    6. To make the icing, whisk together the icing sugar and butter until it is stiff. Then whip the cream cheese and vanilla in to combine.
    7. Once your impressively risen carrot cake has cooled, spread the icing generously over the cake – the messier the better, then eat!
    8. If you want your cake to look professional, you can slice your carrot cake in half and simply fill with your icing mix to create a sandwich.

  • Banana Oatmeal Bread

    Ingredients:

    1 egg
    1/2 c. vegetable oil
    5 or 6 ripe bananas, mashed
    1/2 c. sugar
    1 tsp. vanilla
    1 c. all purpose flour
    1 c. quick cooking oats
    1 tsp. baking soda
    1/2 tsp. baking powder
    1 tsp. ground cinnamon
    1/3 c. chopped nuts
    1/2 c. raisins

    1. Beat eggs, oil, bananas, sugar and vanilla in large bowl.
    2. Mix in flour, oats, baking soda, baking powder and cinnamon.
    3. Stir in nuts and raisins.
    4. Pour in greased and floured loaf pan and bake at 175 C for 45 to 55 minutes or until wooden pick inserted in center comes out clean.
    5. Cool 10 minutes and then remove from pan. Cool completely before slicing.

  • Easy Chocolate Cake

    (With buttercream cocoa frosting about 5cm height)

    12 servings

    Ingredients

    • 170g all-purpose flour
    • 3 tablespoons unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 220g sugar
    • 2 teaspoons vanilla essence
    • 2dl milk
    • 150g melted butter
    • 2 eggs

    Ingredients for frosting

    • 150 g softened butter
    • 350g powdered sugar
    • 50g unsweetened cocoa powder
    • 1.5 teaspoon vanilla extract
    • 4 to 5 tablespoons lukewarm milk

    Method

    1. Preheat oven to 180C
    2. Grease a 22 or 23 cm cake tin.
    3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
    4. Melt the butter at low heat.
    5. Add melted butter and milk to the dry ingredients and mix well at slow speed.
    6. add eggs and mix well at slow speed.
    7. Transfer to bake tin
    8. bake at 180C 35 to 45 minutes, check by inserting a wooden pick in the center it should come out clean.
    9. Let the cake cool for at least 10 minutes before removing from tin.
    10. Slice the cake into 2 equal layers after the cake is cold (easier if the cake has been in the fridge).

    Frosting

    1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
    2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
    3. This cake should have room temperature when served.

    Variations

    1. You may cut the top of the cake to make a flat surface before adding the frosting.
    2. You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes
    3. To make a tall cake, you may bake two cakes instead of slicing one into two layers
    4. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor