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Archive for July, 2015

Ding Dong

Ding Dong

These cakes taste a lot like the famous Ding Dong, minus the chocolate covering. I must admit that the cakes were taste tested repeatedly and that they passed the “delish” mark. The chocolate cake is soft and moist and the cream is a silky Marshmallow frosting. I also added a thin layer of jam and/or Nutella which turned out really good. The cakes are pretty easy to make. I would say the only tricky thing is when you go to punch out the cake rounds, make sure to press the cutter into the cake slowly, otherwise the cake edge will tear. Store cakes in refrigerator, but for best results, remove them from the refrigerator 20-30 minutes before serving. I know you’ll really enjoy these little tasty treats.

Ding Dong

Ding Dong

Chocolate Cake (makes one 17 x 11 inch sheet cake)(43 x 28 cm)

Ingredients:

2 cups flour (265 g or 9.3 oz)

2 cups sugar (425 g or 15 oz)

1/4 teaspoon salt

4 heaping tablespoons unsweetened cocoa (52 g or 1.8 oz)

2 sticks unsalted butter (224 g or 7.9 oz)

1 cup boiling water (236 ml or 8 fl oz)

1/2 cup buttermilk (118 ml or 4 fl oz)

2 eggs, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

Marshmallow Frosting

Ingredients:

1 cup unsalted butter, room temperature (224 g or 7.9 oz)

1 teaspoon vanilla extract

One 7 oz jar of marshmallow creme (198 g)

2 cups confectioners sugar, sifted (230 g)

2-4 tablespoons light cream

For assembly:

strawberry, apricot, raspberry jam or nutella

Maraschino Cherries

Directions:

To make the cake:

Preheat oven to 350 degrees F (175 degrees C). Line a 17 x 11 inch (43 x 28 cm) baking pan with parchment paper and set aside.

In a mixing bowl combine flour, sugar and salt, set aside.

In a small saucepan melt butter. Add cocoa and stir until well blended. Heat water in microwave until boiling. Add water to butter mixture, bring to a boil and continue to boil for 30 seconds. Remove from heat. While mixing, pour hot butter mixture into flour, continue to mix until combined.

Combine buttermilk, beaten eggs, baking soda and vanilla. Pour buttermilk mixture into flour/butter mixture and stir until well combined.

Pour batter into prepared baking pan. Bake for 20 minutes. Allow to cool completely before assembling cakes.

To make frosting:

In a mixing bowl, beat butter until smooth. Beat in vanilla and marshmallow creme. With the mixer on low speed, gradually add confectioners sugar. Add cream and beat to combine. Scrape down sides of bowl. With mixer on high speed, beat creme for 3 to 5 minutes, until light and fluffy. If necessary, add more confectioner sugar or creme to get the right piping consistency.

To assemble cakes:

Use a cookie cutter of your choice (I used a mixture of 2 and 2 3/4 inch ovals [5 1/2 and 7 cm]). Once the cake has cooled completely, use your cookie cutter to punch out cake rounds. To avoid braking the cake edges, press cookie cutter into cake very slowly. Place half of cake rounds onto serving platter. Spread your favorite jam or nutella over cake and pipe frosting on top. Place second cake on top of frosting. Pipe a small amount of frosting on top of second cake and top with a cherry. Store in refrigerator. Remove from refrigerator 20-30 minutes before serving. Enjoy!

Source: Cake – Tasty Kitchen, Frosting – Joy of Baking

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Mini Quiche

Mini Quiche

If you make your own Mørdej (shortcrust or pie/tart dough), typically you’ll have a little left-over dough. What I do with that dough, is rolling it out to a thin round disc, store it in the refrigerator or freezer, until ready to use. If frozen, let them thaw in the refrigerator. Then make these wonderful little Mini Quiches. They are super tasty, can be served as appetizers, breakfast or as a side dish. You can go crazy adding pretty much whatever ingredients you like, or you can make them pretty basic, as I did here. I any case, they are delicious and make great use of that left-over dough.

Making mini quiche

Making mini quiche

Ingredients: (make a many or as few as you like)

frozen dough, thawed

egg, 1 per tart

chives

a sprinkle of salt

Directions:

Preheat oven to 375 degrees F (190 degrees C). Butter tart shells (3 1/2 inch or 9 cm) thoroughly with butter. If dough is not already rolled out, roll a small amount of dough into a thin 5 1/2 inch circle (14 cm). Fit dough inside tart shell. Line with tinfoil and beans or pie weights to prevent dough from bubbling up. Pre-bake shells in preheated oven for 10 minutes. Remove shells from oven, take off foil and pie weights and let rest while eggs are prepared.

Use 1 egg for each shell. Beat each egg with a fork. Add chives and sprinkle a little salt. Pour 1 prepared egg into each shell. Place shells onto a baking sheet and bake in preheated oven for 20-25 minutes or until center is set. Enjoy!

Source: My Danish Kitchen

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