Chocolate Raspberry Truffle Tart

I'm back!!!  Yes, it's been a few weeks since I wrote my last post.  Holiday and mother-in-law visit got in the way of me time, but I had a good time during my week off break.  It was also the time of indulging myself with delectable dishes that my mom made.  But there was one occasion that I had to make a special treat, that was my dad's birthday in the middle of November.  When I asked him what he would like for his birthday cake, he wanted to have something chocolate, preferably made with bittersweet chocolate.

I thought long and hard and I found the answer in this chocolate truffle tart.  It was rich in chocolate flavor, smooth, and a little fruity; a dessert that's manly and elegant.  The trick that I learned was that the chocolate didn't need to be super bitter to achieve the velvety texture.  Chocolate can get grittier as it gets bitter, so choosing chocolate liquor content between 60-70% should be enough.  I use Lindt chocolate bars and was very pleased with the result.  We enjoyed having tiny slices accompanied with a big dollop of frozen espresso-flavored custard.

Speaking of frozen custard, I tried a new brand called Snoqualmie.  Costco had the pumpkin custard sample in their store and it was excellent, and that made me decide to try the coffee custard--yay for egg yolk in ice cream!  This makes me want to try their Peppermint Stick Gelato once I see it in stores.  It'll be my holiday spoil that I may (not) share! :)

And yes, the photo above was what's left of the frozen espresso custard after too long of a photo shoot.  It was still amazing to eat!

Chocolate Raspberry Truffle Tart

Serves 10


For crust:
1 1/2 cups finely ground chocolate wafers, such as Nabisco Famous (28 wafers)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled

For filling:
1/2 pound bittersweet chocolate (60-70% cocoa), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/3 cup heavy cream
1/4 cup sugar
1/4 teaspoon salt
6 ounces fresh raspberries, plus extra to serve

Make the crust:  Put a rack in middle of oven and preheat oven to 350F.  Lightly butter side of pan.  Stir together ground wafers and butter in a bowl until combined.  Pat mixture evenly over bottom of pan and 1 1/2 inches up side.  Bake until crust is slightly puffed, about 10 minutes.  Cool completely on a rack, about 15 minutes.  (Leave oven on.)

Make the filling:  Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth.  Remove from heat and cool for 5 minutes.  Whisk together eggs, cream, sugar, salt, and vanilla in a bowl.  Whisk in chocolate mixture and until well combined.

Scatter raspberries on crust.  Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles.  Bake until filling 1 inch from edges is set and slightly puffed but center still trembles slightly when pan is gently shaken, 20 to 25 minutes.

Cool tart completely in pan on a rack, about 2 hours.  (Center will continue to set as it cools.)  Refrigerate tart, uncovered, until center is firm, about 4 hours.  Remove side of pan and sprinkle with cocoa before serving.  Serve with extra raspberries, cream, and/or ice cream.


Source:  adapted heavily from Gourmet Today 2009

Boston Cream Pie

October is the birthday month for my son, the time when rain comes more frequently, leaves are changing color, and the air is chillier.  This year he's turning 13 years old and yes, life would never be the same again in our household! :)  He's actually a good kid, a tender-hearted boy with a penchant for math, Dominion and Minecraft games, along with the usual occasional forgetfulness and silliness.  I'm just hoping that my husband will survive this whole development age without going batty. 

When I asked him what kind of birthday cake would he want, his answer was donuts.  That's like his number one answer for a birthday cake; why did I even bother to ask? :)  But I coaxed him to agree to have a Boston cream pie instead.  My persuasion was that this cake was like a vanilla-custard filled donut with chocolate frosting; yeah, you'd like it, I begged.  It didn't take long for him to agree to have this instead; it's not that hard to decide anyway, he likes almost anything I make for him.  I digress.

Anyway, this is my kind of cake as well.  I like the custard filling in the middle to be creamy and with just enough sweetness, the cake tender, and the chocolate glaze, a bit bitter in contrast to the filling. I think everyone agreed with my choice since this cake was gone in two days.  

This recipe is from my favorite cake book, The Cake Book by Tish Boyle.  I've always get good results from it and I like the flavors presented in the recipes throughout the book.  

Boston Cream Pie

Makes one 9-inch cake, serving 10

Vanilla Custard Filling:

3 egg yolks

¼ cup granulated sugar

2 tablespoons cornstarch

1 cup whole milk

1 tablespoon unsalted butter

1 teaspoon vanilla extract

¼ cup heavy cream

Hot Milk Sponge Cake, recipe follows

Bittersweet Chocolate Glaze, recipe follows

Make the filling:

In a medium bowl, whisk together the yolks, sugar, and cornstarch; set aside.

In a medium saucepan, bring the milk to a gentle boil.  Remove the pan from the heat and whisk about ⅓ cup of the hot milk into the yolk mixture.  Return the entire mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly.  Continue to boil, whisking constantly, for 1 minute.  Remove the pan from the heat, scrape the bottom of the pan with a spatula and whisk until smooth.  Whisk in the butter until melted.

Immediately strain the custard through a fine-mesh sieve into a medium bowl.  Whisk in the vanilla extract.  Cover the surface of the custard with plastic wrap, and let cool to room temperature, then refrigerate for 2 hours, or until well chilled.

Assemble the cake:

Using a long serrated knife, cut the cake horizontally in half to make 2 layers.

Transfer the custard filling to the bowl of an electric mixer.  Add the ¼ cup heavy cream and, using the whisk attachment, beat the mixture at high speed until it is light and forms sot peaks, about 1 minutes.

Save the smooth bottom layer for the top of the cake, and place the remaining cake layer cut side up on a serving plate.  Scrape the filling onto the layer and, using a small offset metal spatula, spread it into an even layer. Top with the other cake layer, cut side down.

Glaze the cake:

Pour the warm glaze over the top of the cake, allowing some of it to drizzle down the sides.  Serve the cake immediately, or refrigerate.

Hot Milk Sponge Cake

Makes one 9-inch cake, serving 8

1 ½ cups, sifted cake flour

1 ¼ teaspoons baking powder

¼ teaspoon salt

½ cup whole milk

4 tablespoons unsalted butter, cut into tablespoons

3 large eggs, at room temperature

¾ cup granulated sugar

1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat the oven to 350F.  Grease the bottom and sides of a 9-inch cake pan.  Dust the pan with flour.

Sift together the cake flour, baking powder, and salt two times.  Set aside.

In a small saucepan, combine the milk and butter and heat over medium heat just until the butter is melted.  Remove the pan from the heat and set aside.

In the bowl of an electric mixer, using the whisk attachment, beat the eggs at high speed until blended, about 1 minute.  Gradually add the sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.

Sift one-third of the flour mixture over the egg mixture and gently fold it in with a rubber spatula.  Repeat with the remaining flour mixture in two more additions.

Reheat the milk mixture to just under a boil.  Add it all at once to the egg mixture and gently fold it in.  Scrape the batter into the prepared pan.

Bake the cake fro 20 to 25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean.  Cool the cake in the pan on a wire rack for 10 minutes.

Run a paring knife around the edge of the pan and invert the cake onto the wire rack.  Reinvert the cake, so that it is right side up, and cool completely.

Bittersweet Chocolate Glaze

Makes ⅔ cup

3 ounces bittersweet chocolate, coarsely chopped

⅓ cup heavy cream

½ teaspoon vanilla extract

Place the chocolate in the bowl of a food processor and process just until finely ground.  (Leave the chocolate in the processor.)

In a small saucepan, bring the cream to a boil.  Remove from the heat and add the chocolate to the pan.  Stir until the chocolate is completely melted and the glaze is smooth.  Stir in the vanilla extract. Leave to cool for a minute or two, it will be ready for glazing the cake.

Source:  The Cake Book by Tish Boyle

Jam Cake with Caramel Chocolate Ganache

Many of you must have known by now that I love eating and making desserts.  I especially love making cakes, especially the layered ones.  Though I'm not an expert in cake decorations, I've always tried my best to cover my cakes with yummy frosting.  Honestly, the simple the decoration, the better my cake will turn out :)

Because of that, I don't mind baking cakes for birthday for my family members.  This month's birthday was my dad's and of course I made a cake for him.  His birthday was a couple of weeks ago and we went out to eat dinner at a local pizza joint to celebrate it.  I chose this cake because it looked pretty in the book and the flavor combination seemed intriguing.  After I made the cake and tasted it, I was so in love with the book!  The cake was moist with just enough spices and interestingly, the jam worked well in the cake.  I've never made a cake with jam in the batter so yeah, I was glad I tried it.  The ganache was decadent, smooth with a hint of caramel.  This recipe is definitely a keeper, I know it will come handy when I make another sweet thing.  The recipe calls for specific jam, but unfortunately I didn't have any of those and what I had in mind was actually my homemade strawberry jam.  The result?  We all love it!  The color of the cake was actually a bit more rosy in actuality but somehow the pictures didn't do any justice.  No matter, the flavor's delicious and I'm very satisfied with the recipe.

Jam Cake with Caramel Chocolate Ganache

Makes 12 to 16 servings



2 3/4 cups (13 3/4 ounces) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cups (17 1/4 ounces) jam, preferably blackberry, raspberry, or apricot

3/4 cup buttermilk, at room temperature

1 1/2 cup (6 ounces) unsalted butter, at room temperature

1 1/2 cups (10 1/2 ounces) sugar

4 eggs, at room temperature

1 cup (4 ounces) sliced almonds, toasted

Caramel Chocolate Ganache, recipe below



Grease and lined three 8-inch round cake pans (I used three 8-inch square cake pans).

Center an oven rack and preheat the oven to 325 degree F.

In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed.

In a small bowl, stir together the jam and the buttermilk.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes.  As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula.  Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter.  With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour.  After each addition, mix until just barely blended and stop and scrape the bowl.  Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.

Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops.  Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes.  Cool the cakes on a wire rack for 30 minutes before removing them from their pans.  Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature.  Leave the parchment paper on until you assemble the cake.

To assemble the cake, place on of the layers, top side up, on a flat plate or a cake board.  Using a thin metal spatula, spread a thin layer of caramel ganache ( a bit more than 1/2 cup) on top of the cake and out to the edges of the cake.  Sprinkle 2 tablespoons of almonds evenly over the ganache.  Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds.  Place the final layer of cake on top of the cake.  Frost the top heavily and the sides lightly with the remainder of the ganache.  Lightly press the remaining toasted almonds on the side of the cake.

This cake is best stored and served at room temperature.  In an airtight container, it keeps for up to 5 days.

Caramel Chocolate Ganache

Makes just over 2 cups (enough to frost an 8- or 9-inch cake)



8 ounce semisweet chocolate, chopped, or chips

1/2 cup (3 1/2 ounces) sugar

1 tablespoon water

1 teaspoon lemon juice

1 cup heavy cream

2 tablespoons unsalted butter, cut into small cubes



Put the chocolate into a small heat-resistant bowl and set aside.

Put the sugar, water, and lemon juice in a saucepan over medium heat, and stir just until the sugar has dissolved.  Put down your spoon and let the syrup come to a boil without stirring, occasionally washing down the sides of the pan with a pastry brush dipped in water.  Cook the syrup until it turns a dark amber color.  Swirl the pan to distribute the color and heat.

Once the syrup reaches the desired color, take the pan off the heat and pour in 1/3 cup of the cream.  Do this carefully, as the caramel is very hot and will bubble up when you add the cream.  Once the bubbling subsides, stir in the rest of the cream 1/3 cup at a time, then stir in the butter a piece at a time.  Place the pan back over medium heat and stir to combine all the ingredients.  Once the ingredients are all incorporated into the caramel, pour it over the chocolate.  Swirl the bowl so that the chocolate is completely coated with the warm caramel, then cover and let sit for 5 minutes.  With a whisk, stir the mixture slowly, starting with small circles in the middle and working your way outward, whisking a bit more briskly as you go, until you have a smooth, glossy frosting.  Leave the ganache on your kitchen counter, stirring now and then to help it cool, until it reaches spreading consistency, about 3 hours.  If it stiffens up too much, simply put it someplace warmer than your counter.

Covered with plastic wrap at room temperature, this ganache keeps for up to 3 days.



Source:  Vintage Cakes by Julie Richardson

Red Velvet Cake

This was the cake I made for my son's birthday a few weeks ago.  I was actually quite surprised that he wanted this cake but he didn't regret it because this cake was so good.  The only comment from him was that it was a bit rich :).  But, nevertheless, he helped us finish the cake.

Red Velvet Cake

Makes 16 servings



3/4 cup unsalted butter

3 eggs

3 cups all-purpose flour

1 tablespoon unsweetened cocoa powder

3/4 teaspoon salt

2 1/4 cups sugar

1 1-ounce bottle (2 tablespoons) red food coloring

1 1/2 teaspoons vanilla extract

1 1/2 cups buttermilk or sour milk

1 1/2 teaspoons baking soda

1 1/2 teaspoons vinegar

Never-Fail Buttercream Frosting (recipe follows)

Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degree F.  Grease and lightly flour three 9x2-inch or 8x2-inch round cake pans.  In a medium bowl, stir together flour, cocoa powder, and salt; set aside.

In an extra-large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.  Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.  Add eggs, one at a time, beating well after each addition.  Beat in food coloring and vanilla.  Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.  In a small bowl, combine baking soda and vinegar; stir into batter.   Pour batter into the prepared pans, spreading evenly.

Bake in the preheated oven for 20 to 25 minutes for 9-inch pan, 25 to 30 minutes for 8-inch pan, or until a toothpick inserted near centers comes out clean.  Cool cake in the pans on wire rack for 10 minutes.  Remove from pans; cool completely on rack.

Prepare Never-Fail Buttercream Frosting.  Place one cake layer, bottom side up, on a serving plate.  Spread with one third of the frosting.  Top with second layer, bottom side up; spread with one-third of the frosting.  Top with third layer, top side up.  Spread top with remaining frosting.

Never-Fail Buttercream Frosting

Makes about 4 cups

In a medium saucepan, whisk together 1 1/2 cups sugar, 1 1/2 cups milk, 1/3 cup all-purpose flour, and dash salt.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat; cook and stir for 1 minute more.  Remove from heat.  Stir in 2 teaspoons vanilla extract.  Cover surface with plastic wrap to prevent skin and cool completely at room temperature.  Transfer to a large bowl.  On medium speed of an electric mixer, gradually beat in 1 1/2 cups softened unsalted butter until mixture is smooth, scraping side of bowl occasionally.  (Frosting might look curdled until all of the butter is incorporated.)



Source:  adapted from Better Homes and Gardens Holiday Baking 2010

Pop Art Raspberry Icebox Cake

This is an embarrassingly late post about a birthday cake for a birthday which happened in August.  Back when August was warm and sunny--and I love everything that took place in August--my son made (and I helped) this cake for my birthday.  Over the years, and especially since I've lived in Oregon, August has become a happy and glorious month to be in, and not just because it's my birthday month :)  Sun, peak of produce, road trip, lazy days, crickets at nights, roasting marshmallow on the fire; that's just to name a few things that August has to offer.  So yeah, this cake recipe should've been posted sometime last month; but no matter, it is still gloriously good--like the month of August in every slice.

The idea to make this cake is of course the simplicity of an icebox cake; something that my son could make with little help from me.  Tastewise, the texture is smooth with lots of raspberry flavor, a little crunch from the seeds, and enough chocolaty-ness from the cookies.  My family loves this and perhaps yours will do too!

Pop Art Raspberry Icebox Cake

Serves 6



27 Nabisco Famous Chocolate Wafer cookies

2 ounces bittersweet chocolate, melted and slightly cooled

1 envelope unflavored gelatin

3 tablespoons cold water

One 12-ounce bag frozen raspberries

3/4 cup sugar

2 cups heavy cream, chilled

2 tablespoons framboise (raspberry liqueur)--optional

1 teaspoon vanilla extract



Line a 9 1/2 x 4 x 3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.  Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan.  Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan.  Place the pan in the freezer.

Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes.

Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch.  Stir in the gelatin mixture.  Let cool to room temperature, stirring occasionally.

Combine the heavy cream, framboise (if using), and vanilla in a large bowl and using an electric mixer, whip until stiff peaks form.  Gently fold in the cooled rapsberry mixture, taking care not to deflate the cream.

Remove the pan from the freezer.  Pour all but one-fourth of the mousse into the pan.  Smooth the top with a rubber spatula.  Insert the remaining 18 wafers into the mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan.  Spread the remaining mousse over the wafers and smooth with the spatula.  The pan should be full to the top.  Cover with plastic wrap and freeze until completely set, at least overnight and up to 1 week.

To unmold, gently tug the plastic wrap that lines the pan to loosen the cake.  Place a serving platter over the pan and turn over.  Gently tap to release.  Carefully peel the plastic from the cake.  Cut into slices and serve immediately.



Source:  Icebox Desserts by Lauren Chattman

Piña Colada Cake

There are days that I will definitely bake a cake, and those are birthdays and wedding anniversary.  Last week we celebrated our anniversary and my hubby's birthday's on dates that were only a day apart.  When I asked what kind of cake he wanted for his birthday, he asked for a cake with pineapple.  Pineapple in a cake sounded yummy and refreshing, and it's also in season and abundant right now.  So I went on searching on what kind of pineapple cake would be good to make, and I found it in the book by Alisa Huntsman and Peter Wynne, Sky High.  I've made cakes from the book before and I've had great result so I knew that I could rely on the recipes.

She has a piña colada cake which I thought was perfect.  Lime accented pineapple-like jam was used for the filling; the cake layers were of brown sugar that added butterscotch-like flavor, and the frosting was a smooth, airy, and not overly sweet meringue coconut buttercream.  I haven't made layered cake for a long time but surprisingly the step-by-step instructions in the recipe wasn't as complicated as I thought.  I know that I've always enjoyed the process of making a layered cake though I'm not really good at decorating it.  For cake decoration, I prefer something simple and unfussy, partly because I don't practice much and most importantly, I'd rather have the flavor to be the number one goal.

All in all we enjoyed the cake very much; piña colada in a cake, who could resist?

Piña Colada Cake

Makes a 9-inch triple-layer cake



1 can (20 ounces) crushed pineapple in juice (no sugar added)

1 cup sugar

1/4 cup freshly squeezed lime juice

1 one-inch piece of vanilla bean, split in half

Brown Sugar Cake, recipe follows

Coconut Buttercream, recipe follows

2/3 cup light rum (light, amber, or dark, whichever you prefer)

Coconut flakes and thin slice of fresh pineapple, for decoration



Combine the crushed pineapple, sugar, and lime juice in a large nonreactive skillet.  With the tip of a small knife, scrape the vanilla seeds into the pan; add the pod as well.  Warm over medium-low heat, stirring to dissolve the sugar, 2 to 3 minutes.

Raise the heat to medium and simmer, stirring occasionally to prevent scorching, until the juices have almost completely evaporated and the pineapple has a jamlike consistency.  Remove from the heat and discard the vanilla pod.  Let the pineapple filling cool completely before using.  (The filling can be made a day ahead and refrigerated.  Let return to room temperature before using.)

Bake the Brown Sugar Cake as directed.  Let the layers cool completely.  Prepare the Coconut Buttercream just before you're ready to use it.

To assemble the cake, place one layer, flat side up, on a cake stand or serving plate.  Sprinkle a generous 3 tablespoons rum over the cake. Spread half of the pineapple filling over the layer, leaving a 1/4-inch margin around the edge.  Add the second layer, sprinkle with more um, and cover with the remaining filling.  Top with the third layer, flat side up, and sprinkle with the remaining rum.  Frost the top and sides of the cake with the Coconut Buttercream.  Decorate with some coconut shreds and thin slices of pineapple.

Brown Sugar Cake

Makes three 9-inch layers



3 3/4 cups cake flour

1 3/4 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 1/4 cups packed light brown sugar

2 sticks (8 ounces) unsalted butter, at room temperature

1 3/4 buttermilk

5 eggs

2 teaspoons vanilla extract



Preheat the oven to 350 degrees F.  Butter three 9-inch cake pans.  Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift together the flour, baking soda, baking powder, and salt into a large mixer bowl; whisk gently to combine.  Add the brown sugar, butter, and 1 1/2 cups of the buttermilk to the dry ingredients.  With the mixer on low, blend to incorporate.  Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

Whisk the eggs with the remaining 1/4 cup buttermilk and the vanilla and add to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions.  Divide the batter among the 3 prepared pans.

Bake for 25 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.  Let the layers cool in the pans for 10 minutes; then turn out onto wire racks, carefully peel off the paper liner, and allow to cool completely before filling and frosting.

Coconut Buttercream

Makes about 5 cups



3 egg whites

1 cup sugar

1/4 cup water

2 1/2 sticks (10 ounces) unsalted butter, at room temperature

2/3 cup unsweetened coconut milk

1 1/2 teaspoons coconut extract



Put the egg white in the bowl of an electric mixer fitted with the whip attachment so they are all ready to go.

Combine the sugar and water in a small heavy saucepan and place over medium heat, stirring to dissolve the sugar.  Bring to boil and cook, without stirring, until they syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.

Beat the egg whites briefly at medium speed.  Slowly add the hot syrup in a thin stream, being careful to avoid the beaters.  Continue to whip until the meringue has cooled to body temperature.

With the mixer on low speed, gradually add the butter, several tablespoons at a time, and continue to beat until a smooth, fluffy frosting forms.

Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition.  Add the coconut extract and mix until smooth.



Source:  Sky High by Alisa Huntsman and Peter Wynne

Tiramisu Cake

Maybe I spoke too soon last week when I said that I lost my baking skills.  Good thing I didn't hang my mittens up quickly after the flop; in fact it fueled me to making it again.  The second attempt was a success, I was quite pleased because if it was to fail again, I was planning to buy  a cake!  I spent my Saturday night baking and decorating, and at the same time trying to make it before midnight since I needed to wake up early for the Race for the Roses.  The Race was definitely a fun event, my dad and I had a great time; and we walked along  a part of Tom McCall Waterfront Park which had a row of cherry blossom trees in bloom.  It was the perfect day, sort of birthday-kind-of day.

My mom invited some friends to her party, we had an Indonesian food feast, and of course, she blew candles on her birthday cake.  She particularly likes chocolate-or coffee-flavored cakes, so naturally she loves tiramisu cake.  Mom has accomplished so much in her life and endured ups and downs of life, I simply wish that she'd have many more wonderful years to come.  We love you Mom!

Tiramisu Cake

Serves 10

Espresso Syrup:

1 cup hot espresso or strong coffee

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 tablespoon Kahlúa

Mascarpone Cream:

6 large egg yolks

3/4 cup granulated sugar

1 tablespoon water

1 pound mascarpone cheese

3 tablespoons dark rum

1 1/2 teaspoon powdered gelatin

3/4 cup heavy cream

1 teaspoon vanilla extract

Classic  Génoise recipe follows), baked in two 9-inch round pans

Garnish:

1 ounce bittersweet chocolate, grated

Dutch-processed cocoa powder for dusting

Make the syrup:

In a small bowl or liquid measuring cup, combine the espresso and sugar, stirring until the sugar is dissolved.  Stir in the vanilla extract and Kahlua, and set the syrup aside.

Make the mascarpone cream:

In a medium stainless steel bowl, whisk together the egg yolks, sugar, and water.  Place the bowl over a pot simmering water (the bottom of the bowl should not touch the water) and whisk constantly until the mixture thickens and is hot to the touch, about 7 minutes or register 100-110 degree F.  Immediately scrape the mixture into a bowl.  Cover and refrigerate until completely cool, about 15 minutes.

In the bowl of an electric mixer, using the paddle attachment, beat the mascarpone cheese at medium speed until creamy, about 30 seconds.  Gradually beat in the cooled egg yolk mixture and mix until blended.

Place the rum in a small heatproof cup.  Sprinkle the gelatin on top and let the mixture stand for 5 minutes.

Set the cup of gelatin in a pan of simmering water and stir occasionally until the gelatin is dissolved and the mixture is clear.  Whisk the warm gelatin mixture into the mascarpone until blended.

In the bowl of an electric mixer, using the whisk attachment, beat the heavy cream with the vanilla extract at high speed until it forms soft peaks.  Gently fold the whipped cream into the mascarpone mixture.

Assemble the cake:

My note: When I did this step, I didn't trim the cake as it's supposed to. If you want to trim them, follow this direction:  Using a serrated knife, trim the sides of each cake layer all the way around so that the yellow crumb is exposed and each cake measures about 8 1/4 inches in diameter.  Place one of the layers (either side up) on a plate and brush it generously with 1/4 cup of the espresso syrup, saturating it.  Invert the layer and center it in the bottom of a 9 x 3-inch springform pan.  Brush the top of the layer with another 1/4 cup syrup.  Pour half of the mascarpone cream on top and smooth it into an even layer; let the cream seep into the gap between the cake and the side of the pan.  Brush the remaining cake layer generously with 1/4 cup of the syrup, then invert the layer and place it on top of the mascarpone cream layer.  Brush the top of the cake with the remaining syrup.  Top with the remaining mascarpone cream, again letting the cream seep into the gap between the cake and the side of the pan and smoothing it into an even layer.  Refrigerate the cake for at least 4 hours, until set.

Unmold the cake:

Run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake; reheat the knife as necessary.  Remove the side of the pan.  Pat the grate chocolate onto the sides of the cake.  dust the top of the cake with cocoa powder.  Refrigerate the cake if not serving immediately.  Thirty minutes before serving, remove the cake from the refrigerator.

To serve, slice the cake with a hot knife, wiping it clean between each cut.

Classic Génoise

Makes two 9-inch cake layers

1 cup sifted cake flour

1/2 teaspoon salt

6 large eggs

3/4 cup granulated sugar

1/2 teaspoon finely grated lemon zest

1 1/2 teaspoons vanilla extract

6 tablespoons unsalted butter, melted, and cooled

Position a rack in the center of the oven and preheat the oven to 350 degree F.  Grease the bottom and sides of two 9-inch round cake pans.  Dust the pans with flour.

Sift together the flour and salt into a medium bowl.  Whisk to combine, and set aside.

In the bowl of an electric mixer, whisk together the eggs and sugar by hand.  Set the bowl over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water, and heat the mixture, whisking constantly, until the eggs are warm.  Transfer the bowl to a electric mixer stand and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes.  Reduce the speed to low and beat n the lemon zest and vanilla extract.

Sift one-third of the flour mixture over the batter and gently fold it in with a rubber spatula.  Sift the remaining flour mixture in two more additions, again folding in gently.

Transfer the melted butter to a small bowl if necessary, and scoop about 3/4 cup of the batter into the bowl.  Stir until blended.  Fold this mixture into the remaining batter.  Scrape the batter into the prepared pans.

Bake the cakes for 12 to 15 minutes, until the tops spring back when lightly touched and a cake tester inserted into the center comes out clean.  Cool the cakes in the pans on a wire rack for 15 minutes.

Invert the cakes onto the wire rack and cool completely.

Source:  adapted from The Cake Book by Tish Boyle