For all the moms… congratulations!
In Brazil we don’t have the egg hunt tradition (well, we don’t search for real eggs…), but we do have the delicious chocolate egg tradition. This year my loved one demanded his Easter gift in egg shape and I could not refuse.
Here is the result! Drizzle some white chocolate to make it fancy… remember to temper the chocolate to make it shiny, fill them with some goodies and tchanã: our easter treat! In the tray: pistachio brigadeiro, lemoncello (almonds covered in lemony candy) and coconut little kisses (as we call coconut brigadeiros back home).
The original post from Craftsy teaches how to make the batter for the patterns/inlays and how to build the cake, but lacks on giving the cake recipe itself letting us, baking aficcionados, free to use our own.
Well, that said, you may know (or not… nothing wrong with that), that roll cakes (and a numerous amount of “caky” desserts, including my happily ever afters) are constituted by a genoise cake with some sort of filling (buttercream, dulce de leche, brigadeiro, jam…).
There are a thousands of recipes available to be tried. I personally have tried a couple, some more successful… some less… until I decided on the one that I’d love to present to you today. I hope it works for you as well as it has been working for me.
What you will need:
- 1 cup Flour
- 3/4 cup Sugar
- 3 tbsp softened Butter
- 4 Eggs
- Hot water (for the double boiler)
How 2 make:
Pre-heat the oven at 325ºF (160ºC) Heat the water in a pan. Pour the eggs and sugar on a thick-bottom bowl and double boil it, whisking all time. Stop double boiling when the mixture reaches approximately 155ºF (68ºC), or when it is slightly thicker and lighter in color.
Beat the mixture in high speed (8-10x) for 8-10 minutes (or until completely cool). Stir in half of the flour and the softened butter. Stop the mixer and slowly mix (with a spatula) the rest of the flour.
Pour the mixture on the medium size (10 x 15 inches) baking sheet greased and covered with parchment paper (the parchment should already have the design for the inlays at this point, if in doubt, check here for this part).
Take it to the oven and bake it for 12-15 minutes (or until the edges start to become a really pretty gold brown). Roll it with the help of a towel and let it cool rolled. When completely cool, unroll, fill with your favorite filling, roll it back and TCHANHÃ, a beautiful, charming, nhamy, rolled cake!
I’m also using this post to introduce the Comic2Recipe. Every recipe, for now on, will be posted also as a comic book page! It is a simplified version of the recipe, but makes a statement. Tell me what you think about it!
Don’t forget to expand it to read the spirituous comments on the balloons!
Tips and Advice:
- Genoise cakes are known for theirs flexibility and elasticity, as well as its fluffiness. Not such an wonderful choice for an stacked cake, but pretty perfect for rolling and molding.
- You don’t want to end up with a sweet omelet so, be careful with your double boiler! A thick-bottom bowl is essential for the success of this process.
- If your oven won’t reach such a low temperature, you may crack it open a bit. The escaping heat will work as a temperature counter.
- Folding the flour on your mixture is a delicate process. You don’t want to loose all the air.
- After pouring the mixture on the sheet, don’t forget to bash it against a counter top (or other hard surface) to release the air bubbles that might get stuck between the batter and the sheet. These naughty bubbles can make your cake brake when trying to roll it.
Me and my husband are absolutely fascinated with coffee. Not that we are deep connoisseurs of kinds, and specificities, we just enjoy having coffee throughout the day. In the morning to catch up, after lunch to settle and in the afternoon to increase productivity… we have a small coffee bar next to our turntable… we just enjoy it. Pure, black, creamy…
So, when I found this recipe, it turn out to be a must-do. It turn out to be a really simple yet delightful experience and another great way to enjoy coffee! So, it’s time to share if you my new family tradition.
What you will need:
- 3/4 cup cold heavy cream
- 3 egg whites
- Pinch of salt
- 1/3 cup castor/granulated sugar
- 6 ouces (170g) dark chocolate, shraded
- 1/4 cup espresso coffee
- 1 tsp vanilla extract
- 1/2 cup cold heavy cream
- 1 tbsp confectioners sugar
- 1/2 tsp vanilla extract
- Chocolate shrads for decoration
What 2 do:
Beat the cold heavy cream until getting soft peaks and let it rest on the fridge. In a clean bowl, beat the egg whites with the salt until you get soft peks, slowly add the sugar and beat untill you get stiff peaks. Set aside.
Slowly incorporate, with a whisk, the egg whites to the mixture. Do not beat, just incorporate. After completely incorporated, with a spatula, start folding the cold whiped cream into the mixture.
Put on your serving glasses and let it rest on the refrigerator from 1 hour to overnight.
For the chantilly, beat the heavy cream until obtaining soft peaks, incorporate the sugar and extract and keep beating untill it stiffens.
About & Tips:
- I own a Nespresso machine – not the KitchenAid one, unfortunately 😦 – and I have tried this recipe with one mild intensity (Dulsão) capsule and a stronger one (Ristretto). If you are a coffee lover, the stronger the coffee you use for this recipe, the best it will taste, but if you only want that “unf” of coffee flavor, pick a not-so-strong espresso.
- You don’t need a Nespresso machine to make the recipe work though. I’m positive that it will work just fine with a strong (dense/creamy) instant espresso coffee or brewed coffee – as long as it is strong (I need to really stress this, because if you use a mild or runny pot coffee, you won’t get the flavor or the right consistency for the mousse).Almond extract will work just fine on this as well… and it will give an exotic punch.
- You can substitute the double boil to the microwave to melt the chocolate (30 secs intervals in med – 50% – power), but you will need the double boiler to incorporate the espresso, and the vanilla extract, so… mind as well make everything in the double boiler…
- Why whisk the eggs and use a spatula for the cream? This is a really interesting question and it is related to what outcome you are looking for. The whisk is a tool that incorporate air to the mixture giving lightness to it. When you incorporate the eggs whites, you don’t want to brake them, but to keep “airing” them into the mixture and that’s why you use a whisk. The cream is meant to provide stability to this recipe and not to lighten it. That’s why you don’t whisk it.
- The longer your mousse stays on the fridge – covered with a plastic wrap, of course -, the better it will taste!
- You can make the chantilly in advance and store it on the fridge or make it just before serving it (the best way).
Especial thanks to KitchenAid Blog, from where I originaly got this delight!