Speachless (almost)

Grazie Andrea !!!

Ecco i gatti ! ( & co.)

Calvin:



Cagliostro:


As stated in my profile I am what in Rome is called a gattara, (usually an old lady feeding cats in the streets) well it's not really true, I've done it, but mostly I picked up many kittens from the street and then kept them with me. Now we have four cats (two black and shy).
Calvin is the patriarch : he is fifteen years old and I found it on top of a garbage mound and he has been a great cat since that day ( he was the best baby sitter for my kids ).
Cagliostro is the youngest of the group he is still two years old and of course very playful ! Not to mention that he loves to sit in front of the pc screen while I write, like now !

Carlo saw this post and said: why is Anita in your blog and not me ? So ...
Carlo:



Anita :



Next question: why is Anita there twice ?........

World Bread Day : Tassajara Braided Bread

Today is the 3 rd World Bread Day and I decided to join the baker's group led by Zorra on her site 1x umruhren bitte
I 'met' Edward Espe Brown thanks to 'The Green's cookbook' and soon got his 'Tassajara Bread Book' , I really love his style of baking so when I started to think about a bread I got his book out and found this festive recipe ( it is intended for Christmas) . I hope you enjoy it as we've done in the last breakfasts !



BRAIDED CHRISTMAS BREAD (The Tassajara Bread Book page 61)

1/4 cup lukewarm water
3 packages yeast ( next time I'll put less)
1/2 cup sugar or honey
2 cups milk saclded
1/4 cup butter
3 1/2 cups unbleached white flour
3 eggs
1 1/2 tablespoon salt
1/2 teaspoon mace
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts or pecans or almonds
1/2- 1 cup candied fruit peel or cherries (optional)
4 cups wheat flour



Dissolve the yeast in the water with a little sugar added.
Combine the remaining sugar with the milk and the butter. When this mixture is cool enough add it to the yeast mixture.
Add the 3 1/2 cups of white flour to make a soft sponge, stirring well with a wooden spoon. Set aside to rise.
While the dough is raising, separate the eggs, and beat the yolks and the whites separately. Fold the yolks into the sponge and then the whites. Let it raise until doubled in bulk, about 40 minutes.
Fold in the salt, mace, vanilla, raisins, nuts, and optional candied fruit. Fold in the wheat flor until a dough is formed, and knead well.
Place in a buttered bowl and let rise until doubled in size- about 50 minutes.
Place the dough on a floured board. Work it into a ball or cylinder and divide into 9 equal pieces. Roll each piece into a lenght of 14 inches. Pinch four lenghts together at one end and intertwine them. Place this braid on a well-greased baking sheet. Then braid three lengths and place them on top of the bottom layer. Finally twist together two lengths and place them on top of the second layer. Press the braided lengths together well, since they tend to topple over.
Straighten befor baking, and perhaps while baking.
Now beat up an extra egg, add a little coolish water, and brush the top of the braids all over. Let raise for about 20 minutes, while the oven is preheating at 300°.
Bake for an hour or a little longer until well browned.
Happy baking!

TWD Lenox Almond Biscotti

This week was Gretchen's from Canela & Comino to choose a recipe and I really liked her choice !
When I read cookbooks I enjoy very much the writer's stories before the actual recipe so I really appreciate Dorie Greenspan's "Baking from my home to yours" that's very rich in anecdotes !
Please visit Tuesdays With Dorie for many beautiful biscotti!
I had tryed this biscotti once before when I and my friend Cristina catered the wedding of a couple of friends (Piero and Fabrizia)



And after the mini muffins (zucchini feta and pine nuts, and pancetta and pecorino), the salmon gravlax on blinis and creme fraiche, the grape and gorgonzola rolled in almonds, the lasagne al brasato, barley salad with grilled vegetabled and shrimps, roasted veal with lemon caramel and fennel seeds, the salad with pommegranate seeds and granny smiths apples, the cake with pate feuillettee, custard, whipped cream, strawberries, pistachios meringue, lemon curd and so on ...............we thought the guest might still enjoy some biscotti ... and they actually did !

TWD Caramel Peanut-Topped Brownie Cake

This week we have to thank Tammy of Wee Treats for her choice !
And here is the cake ! It certainly looks beautiful (for better results and photos check Tuesdays with Dorie , Dorie's site or 'Baking from my home to yours') maybe I would have liked it better with the caramel without peanuts, but I don't like them too much ! I had some problems melting the corn syrup in the eggs so I stirred it in the hot butter and chocolate mixture and it worked out fine, for the rest it was smooth as oil...(liscio come l'olio). Happy baking !

A Family's Recipe : Gnocchi di semolino

Ho avuto un papà molto simpatico e divertente, era un artista e lo era anche in cucina: non usava mai libri o bilance per le sue ricette che erano sempre nuove e speciali. A casa le cene con gli amici erano sempre un successo e anche con noi bambini inventava sempre ricette nuove e stuzzicanti. Le sue 'ricette' sono andate con lui ma a proposito di cibo una cosa che faceva con noi che io ancora faccio con i miei figli quando non vogliono mangiare qualcosa è trovare una rana ( un dolcetto, una banana o una caramella) che si avvicina con dei salti da rana a ogni boccone . Con noi funzionava meglio ma pazienza !




Così per trovare una ricetta dell'infanzia sono tornata con la memoria ai pranzi domenicali dai nonni e agli gnocchi alla romana che faceva sempre la nonna l'unica romana in una famiglia dalle più svariate origini.
La ricetta è classica:
Portare a bollore un litro di latte con un pò di sale, versarci a pioggia 250 gr. di semolino e continuare a mescolare per circa 10 minuti (io mi stanco prima! ) aggiungere 50 gr di burro, del parmigiano e due uova e stendere il composto su un ripiano di marmo inumidito; quando é freddo tagliarlo con uno stampino sovrapporre i dischetti e metterci sopra dei fiocchetti di burro e del parmigiano infornare in forno caldo per venti minuti, gratinare. Servire caldi.
Con questi niente rane: sono andati così !

SSB Vanilla Apple Cake

This month we baked this wonderful apple cake. It 's moist, rich, full of flavor and very easy !
Thanks Rosie and Maria for all the sweet and simple bakes you find for us !



Vanilla Apple Cake

Ingredients
250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar
¼ tsp ground cinnamon

Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch springform tin, then line the base with baking paper.

Beat the caster sugar and butter together until the mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter. Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook. Sprinkle with the Demerara and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.

Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.

TWD Alternative recipe: Summer Fruit Galette

I'm sorry but I'm posting late ! This week we were supposed to make creme brulee and I really wanted to make it but as I don't own a blowtorch (but it is in my wish list) I decided to wait for it and try this galette. I think it is a wonderful dessert I'll try it with winter fruit also.
Check Dorie's 'Baking from my home to yours' for a much better photo !
And check Tuesdays with Dorie for wonderfully torched creme brulee !

TDB lavash crakers and dips

This month's challenge was chosen by Natalie of Gluten a Go Go and Shel from Musings from the Fish Bowl I must say I'm glad of their choice in first place I enjoyed making the craker and eating them and also because we needed some rest from rich desserts !



I made my first lavash (I intend to make many more !) with half whole wheat and half white flour and topped with salt and various seeds. I was afraid of making them too thick so I rolled them VERY thin maybe too thin but they tated very GOOD ! I divided the dough in four parts and some I scored before baking and others I left alone. For the relish ( which I forgot to photograph) I made one with eggplants and orange zest. To view more crakers please visit The Daring Bakers Blogroll !

THE RECIPE :

The key to a crisp lavash,...is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

TWD Dimply Plum Cake

And finally the Age of the Cookies is over !
They were very good but I enjoy change. For this wonderful cake I used some very small (too?) plums I had collected in the countryside very small but very tasty ! The batter had a special aroma thanks to the cardamon seeds . I think I overbaked the cake so I'll be more careful next time: I was waiting for the top to brown a bit, but I waited too long !
This week we have to thank Michelle of Bake-en . Check the TWD blogroll for more baking and Dorie's site . Here is the recipe :

Dimply Plum Cake

- makes 8 servings -
Adapted from Baking From My Home to Yours

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Scant 1/4 teaspoon ground cardamom (optional)
5 tablespoons unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/3 cup flavorless oil, such as canola or sunflower
Grated zest of 1 orange
1 1/2 teaspoons pure vanilla extract
8 purple or red plums, halved and pitted

Procedure

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan, dust the inside with flour, tap out the excess and put the pan on a baking sheet.

1. Whisk together the flour, baking powder, salt and cardamom, if you’re using it.

2. Working with a mixer, beat the butter at medium speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Still working on medium speed, beat in the oil, zest and vanilla—the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

3. Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cut side up in the batter—I usually make four rows of four plum halves each—jiggling the plums a tad just so they settle comfortably into the batter.

4. Bake for about 40 minutes, or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes—during which time the plums’ juices will seep back into the cake—then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.

Storing: You can wrap the cake and keep it at room temperature for up to 2 days, during which time it will get softer and moister.

TWD Chocolate drops

After the first bite I asked myself, continuing to eat the cookie, why I am doing this to myself , I already know that willpower is not one of my assets and my shape is not fit at all ! Maybe I want to improve but I don't know on what side ...
This week the recipe was chosen by Claudia from Fool for Food and I and my neighbours are glad she did, Check the TWD Blogroll for more baking. And here is the recipe (I halved the nuts(pistachios), raisins, and chocolate content but it still was enough !) :

Chocolate Chunkers
from Dorie Greenspan's book Baking From My Home To Yours

1/3 cup all purpose flour
¼ cup unsweetened cocoa powder
½ tsp. salt
¼ tsp. baking powder
3 tablespoon unsalted butter – cut into three pieces
6 oz. bittersweet chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup sugar
1 tsp. pure vanilla extract
6 oz. semisweet chocolate, chopped into chunks or 1 cup chocolate chips
6 oz. milk or white chocolate, chopped or 1 cup chocolate chips
1 ½ coarsely chopped nuts ( I used pecans)
1 cup moist, plump raisins (dark or golden) or finely chopped, moist, plump dried apricots

Center a rack in the oven and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.

Sift together flour, cocoa, salt and baking powder.

Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet chocolate and unsweetened chocolate and heat stirring occasionally, just until melted-the chocolate and butter should be smooth and shiny, but not so hot that the butter separates. Remove the bowl from the heat and set on the counter to cool.

Beat eggs and sugar on medium high speed for about two minutes until they are pale and foamy. Add vanilla and scrape down bowl. Reduce mixer to low speed and add melted chocolate, mixing only until incorporated. Add dry ingredients until they disappear into the dough, which will be thick, smooth and shiny.

Scrape down the bowl and mix in the semisweet and white or milk chocolate chunks (or chips), nuts, and raisins. Drop dough by heaping tablespoons leaving about an inch of space between mounds of dough. Bake one sheet at a time for 10-12 minutes. The tops of the cookies will look a little dry, but the interiors should still be soft

TWD Chocolate malted whopper drops

Finally ! my phone was not working until few minutes ago !
This week the recipe was chosen by Confessions of a tangerine tart
So... in Italy we don't have Whoppers or Maltesers so I went to various supermarkets and decided to use kinder Merendero that are in sferic shape but the outside is waferlike, the content is Nutella and the balls are surrounded with a milk cream.



We do have ovomaltina so I hope this is the same you have. I decided to split the recipe because I still have some chunky peanut butter..cookies from last week but maybe it was a mistake because the children really liked the chocolate drops and they are already finished ! The preparation of the drops was very easy and I didn't have any problem. I think it is very important not to overcook them leaving that very yummy soft center !
Please visit Tuesdays with Dorie to see all the others baking.

Chocolate Malted Whopper Drops
1.75 cups all purpose flour
1 cup malted milk powder (I used ovomaltine)
.25 cup unsweetened cocoa powder
1.5 teaspoon baking powder
.25 teaspoon salt
1 stick plus 3 tablespoons unsalted butter at room temp.
.66 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
.25 cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks

GETTING READY: Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don't be concerned in the mixture looks curdled - it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that's fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.

TWD Chunky peanut butter and oatmeal chocolate chipsters

I came back from the holidays and found these cookies as the recipe for today. I must confess that peanut butter was never one of my favorites, but these cookies are great ! I baked half of them and, luckely for my weight, froze the rest of the dough. I started to move the first when it was still too warm and it broke so I started nibbling and now I must find a way to stop ! I think tomorrow Andrea will bring them at work so I won't fall too much in temptation... If you are too skinny the recipe is on the book "Baking with Dorie" or visit Tuesdays with Dorie.
Happy baking ciao

SSB Victoria Sandwich cake

Hello ! here is the Victoria cake. I tried the version with the buttercream but put a cream cheese cream instead and I liked it. I'm not writing much because I' leaving for the holidays. You can find the recipe here sweet and simple bakes . Ciao!

Chocolate eclairs. August db challenge

I


For this month's challenge we have to thank Meetak and Tony Tahhan I really liked baking the eclairs and especially loved the chocolate custard . I'm writing in a hurry because I'leaving for the holidays and will hope blogger will do his job in posting ! ciao

TWD sourcream blueberry ice cream

I had a wonderful helper for this week's recipe : Anita decided to cook with me ! In Rome is really hot so ice cream was a great choice ! I think the recipe was easy and very good I think I'll make it again (what about trying other fruits ?) For the recipe consult the book 'Baking with Dorie' or Tuesdays with Dorie

le polpettine di Silvia

We are very lucky to live in a building with some nice neighbours that became our friends. Few days ago Silvia had a very bad back pain so Andrea tried to relieve her with a massage. He was so good that we earned her special polpettine ! What makes them so special is that she adds to the usual ingredients ( veal, onion, parsley, salt and egg) cooked rice or millet so that the polpettine remain very very soft . The best part of it is that when she went home she found an earring that Andrea was desperately searching !

TWD...Black and white banana loaf

Well, I think in the last month in spite of the constant heat I've gotten "the baking disease" ... So this afternoon I couldn't wait joining the TWD group just in time to bake before tuesday midnight !
And I made it ! Actually the loaf is still cooling but it is still 7.30 pm ! I'm so bad I still don't know how to make the links .. The recipe can be found in Dorie Greenspan 's book "baking from my home to yours" or on Ashlee's blog A year in the kitchen and you can see the results of all the bakings checking the Tuesdays with Dorie's site.
Now I didn't taste the loaf yet but the smell is great, I didn't use bananas but nashi pears and added a bit of cinnamon to the original recipe.

banana chocolate muffins

And after the db challenge comes the "sweet and simple bake" one! Usually the recipes are very good and , as the name says, very simple, making you feel you want to repeat them over and over (in italian we say they can became "your battle horses" cavalli di battaglia) The same happened with the muffins. Thank you Rosie and Maria providing us with all these goodies.

and here is the recipe ! Enjoy !

Banana Chocolate Chip Muffins

Ingredients

3 very ripe bananas
125ml vegetable oil
2 eggs
250g plain flour
100g caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
150g dark/milk chocolate (white chocolate or butterscotch chips/morsels)

Preheat the oven to 200ºC/180ºC fan oven/gas mark 6 and line a 12-bun muffin tin with muffin papers.

Mash the bananas and set aside for a moment.Pour the oil into a jug and beat in the eggs.

Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.

Fold in the chocolate morsels, then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes.

My first challenge on the blog

Filbert Gateu

Every month I'm very curious to know the new challenge and when I start reading it I start worrying I won't be able to accomplish it ! And so happened this time as well then I found out there was buttercream again (even if a swiss one) and I don't like it too much.
Went grocery shopping and started with the project right away : I peeled the hazelnut (as suggested in the db website with water and soda) and followed the recipe exactly using Cointreau as a flavoring. I must say the cake was beautiful (I should have "plastered" it with buttercream on the sides) and very good maybe even better the next day. Thanks to Chris for his idea.

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Genoise

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Apricot Glaze
Good for one 10-inch cake

2/3 cup thick apricot preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.