Mocha torte à la Agnes Bernauer

Delicious and not to sweet. Name "Agnes Bernauer" can only be used by Kroenner Cafe in Bavaria. This torte has macaroon layers interleaved with mocha buttercream.








Ingredients for macaroon layers:

• 270 g egg whites,
• 225 g fine sugar,
• 200 g grounded almonds,
• 2 Tbsp corn starch,
• 1,5 Tbsp cocoa powder,
• 70 g confectioners sugar,
• 1 tsp cinnamon,
• 50 g sliced almonds.

1. Sift almond flour three times. Discard any large pieces that do not pass through a sieve. Make sure that at the end you have desired weight. Add confectioners sugar, cocoa powder, cinnamon and sift one more time almond mixture into a clean bowl. 
2. Brush the bowl of a stand mixer with a lemon juice to make sure it's not greasy. Beat egg whites until foamy with a whisk attachment. Add slowly fine sugar spoon by spoon and beat on medium speed for 5-10 minutes, or until stiff peaks form. The beaten egg whites should stick to the whisk when you remove it.
3. Pour dry ingedients into the bowl with egg whites. Using a spatula, fold dry ingredients into egg whites, until the batter is thick and lava-like. This should take about 70-80 folds. Do not overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds. 
4. Transfer batter to a piping bag fitted with large tip. Line baking sheet with parchment paper. Pipe 5 circles 7" diameter onto parchment paper. Once all layers are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface. 
5. Sprinkle each layer with 10 g of sliced almonds.
6. Preheat oven to 340°F. Bake all 5 circles at once on the middle rack for 20-30 minutes. Oven temperature varies, so keep an eye on them. That should be crispy, flat and light brown. Do not over bake them. Let cool on baking sheet for 20 minutes and transfer to the wire rack.

Ingredients mocha buttercream:

• 6 large egg yolks,
• 100 g + 30g fine sugar,
• 3 Tbsp corn starch,
• 3 Tbsp all purpose,
• 600 ml whole milk,
• 3 Tbsp instant espresso coffee,
• 250 unsalted butter, room temperature,
• 3-5 Tbsp coffee liquor

1. In the medium size of pot boil 500 ml milk with sugar (110g) and instant espresso coffee.
2. Whisk egg yolks with remaining milk (100 ml) and both kinds of flour.
3. Pour yolks mixture into boiling milk and whisk until getting thick, pudding consistency. Cover with plastic wrap making sure that it touch to the pudding surface.
4. Beat butter with 30 g sugar until pale and fluffy. Add coffee pudding slowly beating each time until smooth and creamy. Be careful, do not overbeat butter.

Assembling the cake:

• ½ cup sliced almonds,
• 2 Tbsp confectioners sugar.

1. Divide buttercream into 5 portions. 
2. Spread or pipe the buttercream on top of the first cake layer and stop 1/4 inch away from the edge. Place the next round of cake on top, press down starting from the center and moving out towards the edges. Repeat with each cake layer until all the layers have been stacked. 
3. Frost a side using remaining buttercream and sprinkle with sliced almonds. Drizzle top of the cake with confectioners sugar. Cake can be prepared day ahead. Store in the refrigerator for up to 3 days.

Enjoy!

*Note: for this recipe I'm using metric system of measurement. In case of this cake it's very important to be specific with weight of the ingredients.

Inspiration: Moje Wypieki and Oetker website

Orange cardamon cookies

 Merry Christmas everyone!

• 2 cups all purpose flour,
• 1½tsp. baking powder,
• ¼ tsp. salt,
• ¾ stick unsalted butter, softened,
• ⅓ cup shortening,
• ¾ cup confectionery sugar,
• ½ cup custard powder (see below),
• 1 large egg,
• 1 Tbsp. orange juice,
• Zest of 1 orange,
• 1 tsp. cardamom, grounded.

Method:

1. In large bowl, sift together flour, crusted powder, salt and cardamom. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 3-5 minutes. Add egg and beat for about 2 minutes.
3. Add flour mixture and mix on low speed until thoroughly combined. Add orange juice and orange zest and blend.
4. Remove dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Chill dough for about 1-2 hours.
5. Remove disc and remove plastic wrap. Roll out onto a piece of parchment to about 1/4″ thickness. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
6. Preheat your oven to 325°F. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker sheet lined with a silicone baking mat (or parchment).
7. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown depending on size and shape. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling. 

Custard powder
  For one cup of custard powder combine together:

• 1 cup sugar,
• ¼ cup corn starch,
• ¼ cup nonfat dry milk
• 1 tsp. salt.

*Cookies recipe was adapted from Julia Usher's cutout cookies

Marzipan Christmas cookies

Perfect for Christmas. Enjoy!

Ingredients:

• 2 cup all-propose flour,
• 1. 76 oz confectioners sugar,
• 3.6 oz almond paste,
• 1.3 sticks cold butter,
• 1 egg yolk,
• ½ tsp. almond extract.

Method:

1. Place all the ingredients into a bowl, mix until they are combined. Shape the dough into a flat disk, wrap in cling film. Refrigerate for 1 hour (or up to 3 days).
2. Roll the dough into walnut size balls. Stamp and flatten to desired thickness with cookie stamp. Place the cookies on a baking tray lined with baking paper.
3. Bake at 350°F for 12 - 15 minutes until slightly golden and until the edges begin to brown. Cool down on a wire rack.
4. Store in airtight container for max. 7 days.

From: Moje Wypieki

Dark chocolate crackle cookies

I found this recipe in Kuchnia Magazine. I loved them right away for their deep chocolate taste. Keep cookies on the airtight container up to 7 days and they will stay fresh and moist.

• 8 oz semi-sweet chocolate,
• 1 ¼ cups all-purpose flour,
• ½ cup cacao powder,
• 2 tsp. baking powder,
• ¼ tsp. salt,
• 4 ⅕ oz unsalted butter, softened,
• 1 ¼ cup brown sugar,
• 2 large eggs,
• ⅓ cup milk,
• 1 cup confectioners sugar.

1. Put the semi-sweet chocolate in a microwave-safe bowl and microwave in 30 seconds intervals, stirring, until smooth.
2. Sift together the flour, baking powder, cacao and salt in a medium bowl. Set aside.
3. Beat butter and brown sugar until light and fluffy, about 2-3 minutes. Add eggs, vanilla extract and beat until well combined, about 1 minute.
4. Pour into butter mixture melted chocolate, whisk until combined.
5. Reduce the mixer speed to medium low and beat dry ingredients in 2 batches, alternating with milk.
6. Wrap dough and refrigerate at least for 2 hours or overnight.
7. Preheat oven to 325°F. Line a couple baking pans with parchment paper.
8. Put confectioners sugar in a bowl. Form the cookies into 1 1/2-inch balls. Roll the balls in the confectioners sugar to coat.  Place on the baking sheets spaced about 2-inch apart. 
9. Bake for 13-15 minutes until cookies puffed and firm. Let cool completely on the banking sheets.

Walnut sour cream cookie

So simple and so delicious, you must bake it!

Ingredients:

• 3 ⅕ (14.11 oz) cups all-purpose flour,
• 1 ⅘ (7.1 oz) sticks unsalted butter, softened,
• ¾ cup powdered sugar,
• ¼ tsp. ground cinnamon,
• ⅛ tsp. ground ginger,
• ⅛ tsp. ground cloves,
• ⅛ tsp. ground all-spice,
• ¼ tsp. ground cardamom,
• ½ cup walnuts chopped,
• 1 large egg beaten, for egg wash,
• 2 Tbsp. sour cream,
• 3 Tbsp. turbinado sugar.

Method:

1. In a large bowl using a stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth - about 1 minute. Add the sugar and 1 Tbsp walnuts, beat on high speed until light and fluffy, about 3 or 4 minutes.
2. Add the sour cream. Stir on medium speed until fully combine, about 1 minutes.
3. Turn the mixer down to low and add flour with spices. Mixing until just combined.
4. Wrap dough and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.
5. Preheat oven to 400°F. Remove one of the dough pieces from the refrigerator. Roll out onto a piece of parchment to about 1/4″ thickness and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Brush the top of the cookies with the egg wash, sprinkle with chopped walnuts and turbinado sugar.
6. Bake until golden around 10 minutes depending on size. Allow the cookies to cool for 15 minutes and transfer to racks to cool completely.

Chocolate - Cinnamon Pear Loaf Cake

Simplicity. This is the key of these cake. Your guest will be surprised when they discover whole pears placing in the cake.

  Ingredients:

• 8 oz Bartlett pears, peeled and cored from bottom, leaving stems intact,
• 2 cups water,
• ¼ granulated sugar,
• 1 Tbsp. orange juice,
• 1 stick cinnamon,
• 1⅔ cups all - propose flour,
• ¾ cup packed brown sugar,
• ½ cup unsweetened cocoa powder,
• 1 tsp. baking powder,
• 1 tsp. ground cinnamon,
• ½ tsp. baking soda,
• ¼ tsp. salt,
• 1 large egg,
• 1 cup buttermilk,
• ½ cup olive oil,
• 1 Tbsp. all - propose flour,
• 1 Tbsp. unsweetened cocoa powder,
• ¼ tsp. ground cinnamon,
• 3 oz white chocolate,
• ½ cup heavy whipping cream,
• 3 Tbsp. butter,
• 3 Tbsp. light corn syrup.

Method:

1. In large saucepan combine water, granulated sugar, cinnamon stick, orange juice. Bring to boiling, stirring to dissolve sugar. Add pears. Return to boiling, reduce heat. Simmer 20 to 25 minutes or until pears are tender. Remove from heat. Drain well and cool pears.
2. Preheat oven to 350 °F. Grease a loaf pan, set aside.
3. In large bowl combine 1⅔ cups all - propose flour, ¾ cup packed brown sugar, ½ cup unsweetened cocoa powder, 1 tsp. baking powder, 1 tsp. ground cinnamon, ½ tsp. baking soda, ¼ tsp. salt.
4. In a medium bowl whisk together egg, buttermilk and olive oil. Add to flour mixture, whisk until smooth.
5. Pour batter into peppered pan.
6. In a small shallow dish combine 1 Tbsp. flour, 1 Tbsp. cocoa powder and ¼ tsp. cinnamon. Roll pears in flour mixture to light coat. Place pears, Stan side up, into center of batter.
7. Bake 50 to 55 minutes or until clean stick. Cool in pan on wire rack 10 minutes then remove from pan and cool completely.
8. Melted white chocolate drizzle over loaf.

 *Sources: Better Homes and Gardens

Double Chocolate Pumpkin Bundt Cake

Ingredients:

• 1 ½ cups of all-purpose flour,
• ¾ tsp. ground cinnamon,
• ½ tsp. ground ginger,
• ¼ tsp. ground cloves,
• ¼ tsp. ground all-spice,
• ¼ tsp. ground cardamom,
• ½ tsp. salt,
• 1 tsp. baking powder,
• ½ tsp. baking soda,
• 2 large eggs,
• 1 cup granulated sugar,
• ½ cup unsalted butter, melted,
• ½ cup buttermilk,
• 2 tsp. vanilla extract,
• 1 ½ cup pumpkin purée,
• 4 oz dark chocolate, melted,
• 2 Tbsp. unsweetened cocoa powder,
• 3 oz white chocolate,
• ¼ cup whipping cream,
• 1 Tbsp. light corn syrup.

Method:

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flour, spices, baking powder, baking soda, and salt; set aside.
3. In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
4. Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
5. Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
6. Add the two batters to the pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 minutes or until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
7. In a small saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand for 3 minutes. Add corn syrup and stir until smooth. Drizzle over cake. 

This is not last minute cake, the best on next day.
 *Sources: Better Homes and Gardens