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Posts Tagged ‘apricot’

Honningkage Med Smørcreme

Honningkage Med Smørcreme

Honningkager are thought to be from Christiansfeld in the southern of Denmark and started gaining popularity around 1783. For many, they are associated with Christmas but I would be perfectly happy eating them year round. A Honningkage is firm in texture, yet airy and filled with Christmas spices. I have made different versions of honey cakes here on my blog before, like Honninghjerter which was quite an adventure and the short-cut Honningkage which was very flavorful but more like a regular soft cake. For this particular Honey Cake with Buttercream I decided to add a thin layer of Apricot jam which is not traditional but I think it pairs really well with the spices in the cake. I know it is a little early but since it’s December 1st I want to wish all of you a very Merry Christmas. 🎄

Trim edges off cake if hard, cut cake horizontally into two, spread buttercream and apricot and fold layers together, top with melted chocolate

Trim edges off cake if hard, cut cake horizontally into two, spread buttercream and apricot and fold layers together, top with melted chocolate

Honey Cake with Buttercream and Apricot (makes 15 servings)

Ingredients

For the cake:

500 gram honey (17.5 oz)

125 gram sugar (4.5 0z)

3 eggs, room temperature

1 teaspoon ground ginger

2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 organic orange, zested

1 dl heavy whipping creme (3.4 fl oz)

2 tablespoon plain greek yogurt

2 teaspoon Ammonium Bicarbonate (called Hjortetaksalt in Danish)

500 gram all-purpose flour (17.5 oz)

For the Buttercream:

130 gram butter, room temperature

130 gram confectioners sugar

Additional:

145 g Apricot jam (5 oz)

120 gram semi-sweet chocolate (4.2 oz)

Directions:

To make cake:

Lightly grease a 9 x 9 inch (23 x 23 centimeter) baking pan and line with parchment paper so the paper is overhanging the sides. Preheat oven to 320 degrees F (160 degrees C).

Combine honey and sugar in a small saucepan and heat until sugar is dissolved. Remove from heat and allow to cool until “finger warm”.

Beat eggs, ginger, cinnamon, cloves, orange zest, whipping cream and yogurt until combined. Add cooled honey mixture and beat until combined. Sift together flour and Ammonium Bicarbonate, then add flour to egg mixture and stir until fully incorporated and smooth. Pour batter into prepared pan and bake for 60 minutes or until done, careful not to over bake. Check for doneness by using a toothpick, it should come out clean when cake is done. Allow cake to cool completely before assembling.

To make buttercream:

Make sure butter is at room temperature. Cream butter and confectioners sugar together until smooth and creamy.

Assembly:

If cake edges feel hard, trim them off using a serrated knife. Cut cake horizontally into two layers and place them both cut-side-up, side-by-side. Stir apricot jam to loosen it up and spread jam out over bottom cake layer evenly. Spread buttercream out over top cake layer, flip it over and place top cake layer on top of bottom cake layer so buttercream and apricot are now together in the middle.

Chop chocolate coarsely and place in a microwave safe bowl. Melt chocolate in microwave, stopping every 10 seconds to stir and check to see if chocolate is melted completely. Spread melted chocolate out over top of cake and allow to set before cutting cake. If desired, trim edges off cake using a serrated knife. Enjoy!

Source: adapted from Alletiders Kogebog

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Sachertorte

Sachertorte

Let me introduce you to a classic Austrian cake – Sachertorte. This is a cake sure to satisfy any chocolate craving you may be suffering from. And when it comes to Austrian specialties, who else to go to for advice, other that the Austrian born Wolfgang Puck. Wolfgang’s original recipe called for apricot brandy which of course sounds perfect for this wonderful cake but was nowhere to be found in my stash of booze, so I ended up using Grand Marnier instead which I thought turned out to be a really good substitute. Also, I made one tiny little mistake. Wolfgang tells you to cut the cake into three layers, which I overlooked, and so I only cut my cake into two layers. It still turned out fantastic, but I only got to use 1/2 the amount of apricot jam called for. Next time I make this delicious cake, I will make sure that my cake gets cut into three layers so I can use up all that heavenly apricot jam. Or come to think of it, I could have used the remaining jam on top of the cake, chilled it, and then poured the chocolate glaze over it. That would have been great too. 😀

Sachertorte3

Cake batter: melt chocolate, beat eggs, add chocolate to eggs, beat meringue, add flour to chocolate mixture, fold in flour, add meringue to chocolate, fold in meringue, finished batter.

Sachertorte: in 1832 Prince Wenzel von Metternich were having important guests for dinner and tasked his personal chef with creating a special dessert for the event. But it just so happened, that the chef fell sick that day and the daunting task fell on his 16 year old apprentice Franz Sacher. His dessert was very pleasing to Metternich’s guests but did not actually become famous until Franz Sacher’s son Eduard Sacher developed his father’s recipe into it’s current form. Since then, the Sachertorte has become one of Austria’s most famous specialties.

Sachertorte

Sachertorte

Sachertorte (yields 8-10 servings)

Ingredients

Cake:

6 oz. bittersweet chocolate (170 grams)

3 oz. butter (85 grams)

4 egg yolks

1 oz. sugar, plus 3 oz. sugar (28 grams, plus 85 grams)

5 egg whites

1/4 teaspoon salt

1/3 cup flour, sifted (45 grams)

Apricot filling:

1 cup apricot jam (280 grams)

2 teaspoons Grand Marnier (optional)

Chocolate Glaze:

6 oz. bittersweet chocolate (170 grams)

1 oz. butter (28 grams)

2 oz. heavy cream (59 milliliter)

Serve with:

whipped cream

Directions
To make the cake:
Preheat oven to 350 degrees F (176 degrees C). Butter and flour a 9 x 2-inch cake pan (23 cm x 5 cm), bang out excess flour and set aside.Cut chocolate into small pieces. In a bowl, combine chopped chocolate and butter, melt over a hot water bath. Set aside to cool slightly.
In a bowl using a wire whisk, whip the egg yolks with 1 ounce sugar (28 grams) until thick and pale yellow. While pouring in a thin stream, beat in the chocolate mixture until combined.

In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar (85 grams) and continue to beat until shiny stiff peaks. Fold the sifted flour into the chocolate mixture until combined and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

Bake for 40 minutes or until done. To check for doneness, insert a toothpick into the center of cake, it should come out dry. Remove cake from the oven and cool on a rack.

To make the apricot filling:

Puree the apricot jam and stir in the Grand Marnier (optional).

Slice the cake horizontally into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the third layer of cake. Chill for at least 30 minutes.

To make the chocolate glaze:

In a bowl, combine the chopped chocolate and butter, melt over a hot water bath. In a small saucepan, bring the heavy cream to a boil. Stir the hot cream into the melted chocolate. Cool until it reaches a glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve cake slices with whipped cream on the side. Enjoy!

Source: adapted from Wolfgang Puck

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