Toscakaka (Swedish Caramel Almond Cake) The Ultimate Toffee Cake

Makes: One 9 inch layer                                          Serves: 10 to 12

Oven Temperature: 325˚F/160˚C              Baking Time: 25 to 30 minutes

                                400˚F/200˚C               Caramel Time:8 to 10 minutes

When our friend Thomas Emerick sent me a photo of this cake I knew I had to try it. I love toffee and trust Thomas because he is an excellent baker. And yes: it is such an unusual and amazing cake we have to share it with you.

The cake is very much like a génoise but easier to make. Because it has more flour and more butter, it is denser and moister requiring no syrup. After the cake has baked fully, a butterscotch toffee with almonds is poured on top and baked for a few minutes more. It provides flavor, texture, and also extra moisture.

The cake has the softest texture within a few hours after baking but regains it perfectly if the slices are set in a 130˚F/54˚C warm oven shortly before serving.
This cake is now a permanent part of our baking repertoire!

Special Equipment  One 9 by 2-1/2 to 3 inch round springform pan, bottom coated with shortening, topped with a parchment round, ten well-coated with baking spray with flour

Batter: 600 grams / eggs & butter at room temperature

 Caramel Topping: 450 grams

Preheat the Oven   Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 325°/160°C.

Melt the Butter  In a 1 cup/237ml glass measure with a spout, place the 76 grams of butter for the batter. Melt the butter in a microwave and then cool it to room temperature.

** Toast the Almonds for the Topping  Spread the almonds evenly on a baking sheet and bake for about 7 minutes, or until pale gold. Stir once or twice to ensure even toasting and prevent overbrowning. Cool completely.

Make the Batter In the bowl of a stand mixer fitted with the whisk beater, beat the eggs, sugar, and vanilla on high speed for 5 minutes. The mixture should be a creamy color and very thick (when you remove the whisk, the trail should stay visible for at least 5 seconds).

Mix the Dry Ingredients  While the egg mixture is mixing, in a medium bowl, whisk together the flour, baking powder, and salt. Sift the mixture onto a piece of parchment.

 Sift one-third of the flour mixture over the egg mixture and fold it in gently with a flat wire whisk, slotted skimmer, or silicone spatula, until almost all the flour has disappeared. Drizzle half of the milk over the top and fold it in. Repeat with the next one-third of the flour, the rest of the milk, then the rest of the flour.

Finally drizzle half of the butter over the top, fold it in, and then repeat with the remaining butter. Be very gentle but thorough. Use a silicone spatula to reach to the bottom of the bowl to ensure that it is evenly mixed.

Slowly pour the batter into the prepared pan. The 3 inch high pan will be about one-third full.

** Prepare the topping while the cake is baking.

Bake the Cake  Bake for 25 to 30 minutes, or until the cake is golden brown. Avoid opening the oven door before the minimum time or the cake could fall. A wooden skewer should come out clean. The cake needs to be baked fully to support the topping.

Set the pan on a wire rack.

** Increase the oven temperature to 400˚F/200˚C.

Make the Topping  In a medium saucepan, place the butter, sugar, milk, salt and espresso powder (or vanilla).  Stir over medium heat until the butter melts. Keep heating for about 3 minutes. The mixture should bubble and thicken slightly. Remove from the heat.  Stir in the almonds and set it aside.

Heat the Topping  Spoon the topping over the surface of the cake. Spread the almonds out into an even layer.

Place the cake back into the oven and bake for 8 to 10 minutes until the topping is darkened and bubbling.

Cool and Unmold the Cake  Set the pan on a wire rack and cool for 5 minutes. Run a small metal spatula between the sides of the cake and the pan, pressing firmly against the pan. Release the sides of the pan. Cool completely to room temperature.

Finished Height: 1-1/2 inches

Store: room temperature, 3 days, springform pan sides reattached, with the toffee topping left uncovered.

Pointers for Success

* A flat wire whisk or slotted skimmer is ideal for folding with the least amount of air loss.

The Chocolate Domingo honoring Placido Domingo

Serves: 8 to 10

Oven Temperature: 350˚F/175˚C

Baking Time: 35 to 45 minutes

This cake with is quite simply the tenor of chocolate butter cakes. The sour cream base of this cake gives it an exceptionally soft and moist texture, and fabulous flavor. Rose named this cake in The Cake Bible to honor Placido Domingo, in gratitude for the pleasure of his incomparable performances.
In the revised Cake Bible, it will be featured as a layer cake, a large party cake, and as the cake component for a chocolate chip chip cookie bundt cake.

 Special Equipment A 9 inch by 2 inch round cake pan, coated with shortening, topped with a parchment round, then sprayed with baking spray with flour, then wrapped with a cake strip

Preheat the Oven
* Twenty minutes or longer before baking, set an oven rack in the lower third of the oven.
* Set the oven at 350˚F/175˚C.

 Set Up for Ingredients (Mise en Place)
* 30 minutes to 1 hour ahead, set the butter and eggs on the counter at room temperature (65˚ to 75˚F/19˚ to 23˚C).
* Separate and measure the yolks 40 grams/ 2 tablespoons plus 2 teaspoons) and whites 60 grams (1/4 cup) into small bowls. (See NOTE.)

 Make the Batter 
1) Into a medium bowl, whisk together the egg yolks and whites, cocoa, sour cream, and vanilla until smooth.

2) In the bowl of a stand mixer, fitted with the paddle beater, blend the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.

3) Add the butter and half cocoa mixture.  Mix on low speed until the dry ingredients are moistened.  Raise the speed to medium and beat for 1  1/2 minutes to aerate and develop the cake's structure. Scrape down the sides.

4) Starting on medium-low speed, gradually add the remaining cocoa mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients smoothly. Scrape down the sides.

5) Scrape the batter into the prepared pan, being sure to press the thick and fluffy batter against the sides of the pan, and smooth the surface evenly.

 Bake the Cake
6) Bake for 35 to 45 minutes, or until a cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

 Cool and Unmold the Cake
7) Let the cake cool in the pan on a rack for 10 minutes.

8) Run a small metal spatula between the sides of the pan and the cake and invert it onto a wire rack that has been coated with cooking spray. To prevent splitting, reinvert the cake so that the top side is up, and cool completely before wrapping airtight.

 Store Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.

 Complimentary adornments:
* a dusting of powdered sugar
* White Chocolate Buttercream
* Chocolate Mousse Ganache
* Sweetened Whipped Cream

 This cake was the cake component of the Bernachon Palets d’Or Gateau in Rose’s Heavenly Cakes and adorned with chocolate ganache and chocolate lacquer glaze.

NOTE: We separate the egg yolks and egg whites to be sure that there is the right amount of egg yolks to emulsify the batter properly. Most large eggs now have smaller egg yolks. The lesser amount of yolks will cause a dark fudgy band just above the cake’s bottom.

no fudgy band with separated yolks and whites

mise en place for successful baking

whisking cocoa and wet ingredients

weighing for accuracy

scraping for every last smidgen

domingo's fluffy batter

checking batter's weight to chart's weight

Banana Chiffon Cake~Fourth of July Potluck!

MAKES One 10 inch tube cake • SERVES 12 to 14
OVEN TEMPERATURE 325 ̊F/160 ̊C
BAKING TIME 50 to 60 minutes

If you love bananas and also the ethereal texture of a chiffon cake, you will adore this cake. This was our contribution for this year’s 4th of July potluck get-together hosted by our honey farmer friends. Rose piped Caramel Buttercream on each slice. Woody likes to use polished marble and granite pieces to enhance the presentation. Our enlarged sponge cake chapter for the revised Cake Bible coming out October 22nd will include this cake.

SPECIAL EQUIPMENT One uncoated 10 inch (16 cup) two-piece metal tube pan, encircled with 2 cake strips (see Pointers for Success); a long-neck glass bottle (weighted with sugar or marbles to keep it from tipping) that will fit into the opening of the pan’s center core, or a large metal funnel; three long-neck glass bottles.

PREHEAT THE OVEN Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 325 ̊F/160 ̊C.

BAKING TIP: KNOW THY OVEN: Oven temperature is the #1 factor in baking. Most ovens are slightly off from what the oven temperature dial shows and what is the oven’s actual temperature. We have notes on all of our ovens for setting the dial for the correct temperature. For our Wolf oven, it is always a few degrees above the dial’s marking. We also will place a magnet on the oven to show that it is heating up or that something is in the oven.

BAKING TIP~ FOR CHIFFON BATTERS: To prevent a chiffon batter from seeping out of the bottom of a two-pice tube pan, brush the pan’s sides inside bottom edge with egg white. Then insert the center tube. The egg white will set quickly during baking to seal the connecting surfaces of the two-piece tube pan.

MIX THE DRY INGREDIENTS In the bowl of a stand mixer fitted with the whisk beater, mix the flour, 225 grams/1 cup plus 2 tablespoons of the sugar, the baking powder, and salt on low speed for 30 seconds.
SEPARATE AND MEASURE THE EGGS Weigh or measure the egg yolks into a 1 cup/237 ml glass measure with a spout and the egg whites into a second stand mixer bowl or medium bowl.

MIX THE BANANAS AND THE LIQUID INGREDIENTS In a food processor, process the ba- nanas, walnut oil, sunflower oil, and lemon juice until smooth, stopping the processor and scraping the sides of the bowl as needed. Add the egg yolks and vanilla and process until combined, about 10 seconds.

MAKE THE BATTER Remove the bowl from the stand and make a well in the center. Add the banana mixture to the well and beat on low speed until the dry ingredients are moistened, scraping down the sides of the bowl as necessary. Raise the speed to medium-high and beat until very thick, about 1-1⁄2 minutes.

If you do not have a second stand mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl and whisk beater to remove any trace of fat.

BEAT THE EGG WHITES INTO A STIFF MERINGUE In the stand mixer bowl fitted with the whisk beater, beat the egg whites and cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Beat in the remaining 25 grams/2 tablespoons of sugar and continue beating until stiff peaks form when the beater is raised slowly.

ADD THE MERINGUE TO THE BATTER Using a flat wire whisk, slotted skimmer, or large silicone spatula, gently fold the meringue into the batter just until blended. Use the silicone spatula to scrape up the batter from the bottom of the bowl and gently fold until the batter is uniform in color.

Pour the batter into the pan. Run a small spatula in circles through the batter to prevent air pockets. There is no need to smooth the surface. The batter will come to about 1-1/4 inches from the top of the rim. If it is higher, give the pan a gentle thump on the counter.

BAKE THE CAKE Bake for 50 to 60 minutes, or until a wooden skewer inserted between the tube and the sides comes out clean and the cake springs back when lightly pressed in the center. During baking, the cake will dome above the top of the pan and a few cracks will form. Avoid opening the oven door before the minimum baking time or the fragile cake could fall.

While the cake is baking, set up the unmolding bottle in a draft-free area. If using the funnel, lightly coat the upper inch below the stem with nonstick cooking spray.

COOL AND UNMOLD THE CAKE Invert and balance the pan immediately over the neck of the bottle. Position the three long-neck glass bottles around the pan’s sides to rest against and to keep the pan level to the counter. Cool completely in the pan, about 2 hours.
When dislodging a cake from the sides of the pan, in order to ensure that you are scraping against the sides of the pan and not removing the crust from the sides of the cake, begin by angling the spatula about 20 degrees away from the cake and toward the pan, pushing the cake inward a bit. It works best to advance the spatula about 1 inch, lift it out, and reinsert it just behind where you pulled it out. Continue in this way around the entire cake. Use a thin, wooden skewer to dislodge the cake from the center tube.
Grasp the center tube to lift the cake away from the pan’s sides and set it on the counter. Run a flat metal spatula between the cake’s bottom and the base of the center tube. Slip two grill spatulas under the cake on opposite sides of the center tube. Lift the cake up and off the tube onto a serving plate.

FINISHED HEIGHT • 4-1⁄2 inches at its highest point

STORE Airtight: room temperature, 2 days; refrigerated, 5 days;
frozen, 2 months

BAKING TIP: SUSPENDED TWO-PIECE PANS UNMOLDING: Sponge cakes can fall out of the pan, no matter how careful you are in mixing and baking them. Here is a cooling rack idea with positioning two elevated wire racks for just in case the cake drops out to shorten the cake’s fall with possibly saving it for presentation and enjoying it.

Pointers for Success
Baby bananas offer an exceptionally delicious flavor.
You’ll need four 5 inch long bananas.

Cake strips will result in a less brown crust, but it’s fine to omit them.

Bananas can take as long as a week to ripen. Once ripe, then can be frozen, and thawed overnight in the refrigerator.

Walnut deepens and enhances the flavor of the bananas.
Walnut oil is highly prone to rancidity, so it is essential to store it in the refrigerator and to taste it before using.

Toscakaka (Swedish Caramel Almond Cake) The Ultimate Toffee Cake

Makes: One 9 inch layer                                          Serves: 10 to 12

Oven Temperature: 325˚F/160˚C              Baking Time: 25 to 30 minutes

                                400˚F/200˚C               Caramel Time:8 to 10 minutes

The 35th Anniversary Cake Bible is coming out October 22nd. For the next several months, we will be posting new and updated recipes from the book as previews of the book. We have a dedicated page for The Cake Bible to keep you updated. Harper & Collins has given us and you more than we could have ever imagined for design and content. See this cake in our expanded Sponge Cakes Chapter.

When our friend Thomas Emerick sent me a photo of this cake I knew I had to try it. I love toffee and trust Thomas because he is an excellent baker. And yes: it is such an unusual and amazing cake we have to share it with you.

The cake is very much like a génoise but easier to make. Because it has more flour and more butter, it is denser and moister requiring no syrup. After the cake has baked fully, a butterscotch toffee with almonds is poured on top and baked for a few minutes more. It provides flavor, texture, and also extra moisture.

The cake has the softest texture within a few hours after baking but regains it perfectly if the slices are set in a 130˚F/54˚C warm oven shortly before serving.

Special Equipment  One 9 by 2-1/2 to 3 inch round springform pan, bottom coated with shortening, topped with a parchment round, ten well-coated with baking spray with flour

Batter: 600 grams / eggs & butter at room temperature

 Caramel Topping: 450 grams

Preheat the Oven   Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 325°/160°C.

Melt the Butter  In a 1 cup/237ml glass measure with a spout, place the 76 grams of butter for the batter. Melt the butter in a microwave and then cool it to room temperature.

** Toast the Almonds for the Topping  Spread the almonds evenly on a baking sheet and bake for about 7 minutes, or until pale gold. Stir once or twice to ensure even toasting and prevent overbrowning. Cool completely.

Make the Batter In the bowl of a stand mixer fitted with the whisk beater, beat the eggs, sugar, and vanilla on high speed for 5 minutes. The mixture should be a creamy color and very thick (when you remove the whisk, the trail should stay visible for at least 5 seconds).

Mix the Dry Ingredients  While the egg mixture is mixing, in a medium bowl, whisk together the flour, baking powder, and salt. Sift the mixture onto a piece of parchment.

 Sift one-third of the flour mixture over the egg mixture and fold it in gently with a flat wire whisk, slotted skimmer, or silicone spatula, until almost all the flour has disappeared. Drizzle half of the milk over the top and fold it in. Repeat with the next one-third of the flour, the rest of the milk, then the rest of the flour.

Finally drizzle half of the butter over the top, fold it in, and then repeat with the remaining butter. Be very gentle but thorough. Use a silicone spatula to reach to the bottom of the bowl to ensure that it is evenly mixed.

Slowly pour the batter into the prepared pan. The 3 inch high pan will be about one-third full.

** Prepare the topping while the cake is baking.

Bake the Cake  Bake for 25 to 30 minutes, or until the cake is golden brown. Avoid opening the oven door before the minimum time or the cake could fall. A wooden skewer should come out clean. The cake needs to be baked fully to support the topping.

Set the pan on a wire rack.

** Increase the oven temperature to 400˚F/200˚C.

Make the Topping  In a medium saucepan, place the butter, sugar, milk, salt and espresso powder (or vanilla).  Stir over medium heat until the butter melts. Keep heating for about 3 minutes. The mixture should bubble and thicken slightly. Remove from the heat.  Stir in the almonds and set it aside.

Heat the Topping  Spoon the topping over the surface of the cake. Spread the almonds out into an even layer.

Place the cake back into the oven and bake for 8 to 10 minutes until the topping is darkened and bubbling.

Cool and Unmold the Cake  Set the pan on a wire rack and cool for 5 minutes. Run a small metal spatula between the sides of the cake and the pan, pressing firmly against the pan. Release the sides of the pan. Cool completely to room temperature.

Finished Height: 1-1/2 inches

Store: room temperature, 3 days, springform pan sides reattached, with the toffee topping left uncovered.

Pointers for Success

* A flat wire whisk or slotted skimmer is ideal for folding with the least amount of air loss.

Golden Burger Buns

Makes: 4 Sweet Potato Hamburger Buns, 4 by 2 inches high
Oven Temperature: 400°F/200˚C
Baking Time: 15 to 20 minutes

Dough Starter (Sponge): Minimum 1 hour, Maximum 4 hours (or overnight refrigerated)
Minimum Rising Time: About 3 1/2 hours

When I wrote The Bread Bible, I didn’t include burger buns thinking no one would go to the effort of making them. Well I was wrong—I do! I’ve tried many versions, including the Sweet Heart of Wheat, Basic Hearth Bread, and even Ten Grain. They were all wonderful but what I really wanted was a softer bread so I switched to sweet potato dough. My first trials were with added old starter and though good, they kept the dough from being as soft as I had hoped for.

Here, just in time for the rest of the grilling season (which for me is all year!) are is my top favorite bun. The sweet potato adds a beautiful golden color, moistness and softness. I always toast them lightly—if the grill is on, I do it on the grill, but watching carefully as they toast within seconds.

These are great for lots more than burgers for example crab cakes, or even fried eggs, chicken, tuna, or egg salad.

Dough Starter (Sponge)

Early in the morning or the night before bake the potato and start the sponge

1) Bake the potato: In a 375°F. oven bake the potato 50 minutes or until tender. Cool, peel, and put it through a ricer or strainer or mash it. Measure or weigh out 1/2 cup (3.5 ounces)

2) Make the dough starter (sponge) In a large bowl (mixer bowl if using a stand mixer), place the flour, water, honey, and yeast. Whisk until very smooth to incorporate air, about 2 minutes. The dough will be the consistency of a thick batter. Scrape down the sides.

Flour Mixture

5) rising dough

6) shaped burger bun size dough before final rise

9) cooled and split

(For bread machine see note at end)

3) Combine the ingredients for the flour mixture In a medium bowl, whisk together the flour (reserve the 2 tablespoons if mixing by hand), dry milk, and yeast. Sprinkle this on top of the sponge and cover it tightly with plastic wrap. Allow it to ferment for 1 hour or up to 4 hours at room temperature. During this time the sponge will bubble through the flour blanket in places. This is fine.

4) Mix the dough Add the butter and mashed potato. With the dough hook mix on low speed (#2 Kitchen Aid) for 1 minute or until the flour is moistened to form a rough dough. Scrape down any bits of dough. Cover the top of the bowl with plastic wrap and allow the dough to rest for 20 minutes. Sprinkle on the salt. Knead the dough on medium speed (#4 Kitchen Aid) for 7 to 10 minutes. It will be smooth and shiny and slightly sticky to the touch. With an oiled spatula, scrape down any dough clinging to the sides of the bowl. If the dough is too sticky, scrape it onto a lightly floured counter and knead in a little more flour. If it is too stiff, spray it with a little cold water and knead it in. (It should weigh about 1 pound/ 454 to 460 grams.)

5) Let the dough rise Using an oiled spatula or dough scraper, scrape the dough into a 2 quart dough rising container or bowl, greased lightly with cooking spray or oil. Push down the dough and lightly spray or oil the top. Cover the container with a lid, or plastic wrap. With a piece of tape mark on the side of the container approximately where double the height would be. Allow the dough to rise (ideally at 75 to 80°F.), 1 1/2 to 2 hours until doubled.

Using an oiled spatula or dough scraper, remove the dough to a floured counter and gently press it down to form a rectangle. It will be full of air and resilient. Try to maintain as much of the air bubbles as possible. Pull out and fold the dough over from all 4 sides into a tight package or give it 2 business letter turns and set it back in the container. Again oil the surface, cover, mark where double the height will now be and allow it to rise for 1 1/2 to 2 hours or until it reaches the mark. (It will fill it fuller than before because it is puffier with air). [Or refrigerate overnight, pushing down once or twice during the first 2 hours and take out about 1 hour. before shaping.]

6) Shape the dough and let it rise Turn the dough onto a lightly floured counter and divide it into 4 equal pieces about 4 ounces / 112 to 116 grams each. Shape into balls and set several inches apart on parchment. (If you have a large peel you will be able to transfer them on the parchment by slipping it between the counter and the parchment. Alternatively, line a baking sheet with the parchment and baking the buns on the parchment-lined sheet.

Allow the buns to rest for 15 to 20 minutes. Flatten to 4 inches by 3/4 inch high. Spritz with water and sprinkle with sesame seeds, pressing them in with your fingers. Cover with a large plastic box or cover it lightly with plastic wrap that has been coated with non-stick cooking spray and allow it to rise until puffy--30 minutes to 1 hour (4 to 4 1/4 inches by 1 1/4 inches and when pressed gently with your finger tip the depression slowly fills in).

7) Preheat the oven

1 hour before baking preheat the oven to 400°F. Have the oven shelf at the lowest level and place an oven stone or baking sheet on it and a cast iron pan or sheet pan on the floor of the oven before preheating.

8) Bake the bread (turn half way through) Spritz the buns with water and quickly but gently set the pan on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door and bake 15 to 20 minutes or until medium golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read 190°-206°F/88°-96°C.) Half way through baking, rotate the pans half way around (after 10 minutes) for even baking.

9) Cool the bread 

Remove the buns from the oven and set them on a wire rack. to cool top-side-up.

Notes:
If not using the dry milk you can replace the water with 1/2 cup plus 1 tablespoon of milk, preferable nonfat, scalded (brought to the boiling point) and cooled to lukewarm.

If you’d prefer to mix the dough in a bread machine, mix the sponge starter in a bowl and scrape it into the bread machine container. Sprinkle the flour mixture on top. Mix for 3 minutes, allow to rest for 20 minutes. Add the salt and mix for another 3 minutes. Then knead for 7 minutes.

The Rose Ratio 

flour: 100% (Includes starch contained in the potato)

water: 64.1% (Includes water contained in the butter, honey and yam)

yeast: 0.94%

salt: 1.9%

butterfat: 4.4%

NOTE I like to use Gold Medal Better for Bread Flour in the starter and the unbleached all-purpose in the dough--it's a good balance for softeness and lightness. Also, I like to keep the dough very sticky--too sticky to touch until after the first rise when I scrape it from the container onto a floured counter. I continue to add a minimum flour only to the outside to keep it from sticking to the counter and my hands. This results in the lightest softest texture.

 This Recipe of the Month is a reposting from July 18, 2008 in Savory Cooking category on Our Blog page. We have 50 plus postings for you to explore.  

Chocolate Oblivion Torte

from style & photography sessions for the revised cake bible

Serves: 12 to 16
Oven Temperature: 425˚F/220˚C
Baking Time: Bake 7 minutes pan uncovered, then 8 to 11 covered
(add 3 to 5 minute, if using a silicone pan instead of wrapping with heavy duty aluminum foil)

 The Chocolate Oblivion Torte from The Cake Bible became my family and friends most requested cake recipe. When I met Rose for the first time, when she came to Minneapolis, this is the cake I brought for her to taste. The Oblivion has the texture somewhere between a baked chocolate mousse and a truffle. Simply four ingredients: melted chocolate, melted butter, whipped eggs, and some enhancing flavoring.
For the The Cake Bible’s 35th anniversary edition, we revised the recipe to be made in a 9 inch springform. Why not~~ larger slices to enjoy.

 Plan Ahead  Make the Chocolate Oblivion Torte at least 8 hours ahead before serving.

Special Equipment One 9 by 2-3/4 or higher silicone pan OR One 9 by 2-3/4 inch or higher springform pan, bottom and the sides lightly coated with butter, bottom topped with a buttered parchment round, wrapped with a double layer of heavy-duty aluminum foil OR set in a slightly larger silicone pan to prevent seepage; A 12 by 2 inch round cake pan or a roasting pan to serve as a water bath; A 10 by 2 inch round cake pan or a piece of aluminum foil to cover the pan during baking

Preheat the Oven
* Thirty minutes or longer before baking, set an oven rack in the lower third of the oven.  Set the oven at 425°F/220°C.

 Mis en Place
* About 1 hour ahead, set the butter and eggs on the counter at room temperature (65˚ to 75˚F/19˚ to 23˚C).

* Separate eggs and measure out the yolks and whites.
9 yolks: 180 grams / 3/4 cup
9 whites: 270 grams / 1 cup plus 2 tablespoons.
(You may easily need to up to 12 large eggs to get the correct amount for the egg yolks.)

* Chop the chocolate coarsely and place the butter and chocolate in a medium size metal bowl that can be set over a pot to serve as a ‘double boiler’. (Choose a pot that a stand mixer’s bowl can also set on top of it for Step 3).
(Alternatively, if your oven has a pilot light, set the metal bowl on an oven rack and allow for 12 hours or overnight for the chocolate and butter to melt.)

* If using, spoon the cream of tartar onto the center of the waterbath pan.

Dark chocolate, measured whole eggs, softened butter

Separated and measured egg yolks before adding whites

Chocolate added to butter

Adding cream of tartar to waterbath

Melt the Chocolate and Butter
1) Set the bowl over the pot of hot, not simmering, water (do not let the bottom of the bowl touch the water), stirring the chocolate and butter occasionally, until smooth and melted.

2) Transfer the mixture to a large bowl, and stir in the optional vanilla.

1) Melting the chocolate and butter

4) Heating the eggs over waterbath pot

6) Beaten egg foam to soft peaks

8) Folding in the egg foam

9) Final foldings to make a uniform batter

 Make the Egg Foam
3) Heat the water in the pot until it is almost simmering.

4) In the bowl of a stand mixer, with a long-handled whisk, lightly whisk the eggs. Set the bowl over the pot of simmering water and heat, just until lukewarm to the touch, stirring constantly with the whisk to prevent curdling.

5) Immediately transfer the bowl to the stand mixer and attach the whisk beater.

6) Beat on high speed for about 5 minutes, until the eggs triple in volume and the egg foam is billowy and almost ready to form soft peaks when the beater is raised. (If using a handheld mixer, beat the eggs over simmering water until they are hot. Then remove them from the heat and beat for a minimum of 5 minutes.)

7) Add 6 to 8 cups of water to the pot and heat the water to very hot, between 130˚ to 150˚F.

Complete the Batter
8) Using a large balloon whisk, slotted skimmer, or silicone spatula, fold one-third the egg foam into the chocolate mixture until almost evenly incorporated. Fold in the remaining egg foam in two parts until almost no streaks remain.

9) Use a silicone spatula to finish folding, scraping up the mixture from the bottom to ensure that all of the heavier chocolate mixture is evenly incorporated.

10) Scrape the batter into the springform pan and smooth the surface with an offset spatula.

Bake the Chocolate Oblivion
11) Fill the waterbath to a depth of 1 inch with the heated water. If using, whisk the cream of tartar until it is completely dissolved.

12) Set the prepared springform pan into the larger pan. Add more water, if necessary, until the water reaches half way up the sides of the pan.

13) Bake for 7 minutes (9 minutes, if using the silicone pan).

14) Set the 10 inch cake pan on top of the springform pan and continue baking for another 8 to 11 minutes (9 to 14 minutes, if using the silicone pan). The Chocolate Oblivion will appear set, but will wobble slightly, if the pan is moved. (An instant-read thermometer should read above 150ºF/65°C.)

 Chill the Chocolate Oblivion
15) Remove the pan from the water bath and set it on a wire rack to cool to room temperature or just until warm, about 2 hours.

16) Remove the aluminum foil or silicone liner.

17) To absorb condensation, place a paper towel, curved side upwards, over the pan with the ends overhanging. Place an inverted plate, larger than the springform pan, on top of the paper towel.

18) Refrigerate the Oblivion for 8 hours to overnight.

 Unmold the Chocolate Oblivion
19) Remove the plate and paper towel. Blot off any moisture from the top of the Oblivion.

20) Run an offset spatula between the sides of the pan and the Oblivion. Remove the silicone pan (or the sides of the springform pan).

21) Cover the top of the Oblivion with plastic wrap and then with a 10 inch round pan or round wire rack.

22) Invert the Oblivion. Remove the parchment paper (or bottom and parchment paper).

23) Heat an offset spatula with hot water and wipe it off. Smooth the sides of the Oblivion.

24) Set a flat serving plate or cutting board on top of the Oblivion and re-invert. The Oblivion’s texture and taste is best at cool room temperature.

Store Airtight: refrigerated, 5 days. Do not freeze as the texture will become less smooth.

Notes

* Our favorite springform pan is Wiltons’ Avanti glass bottom pan, which can serve as a serving plate and allow for cutting the cake to its bottom with dental floss or knife. 
* Since the recipe is dependent on using a high quality chocolate, we recommend these brands: Valhrona, Guittard, and Lindt.
* Using a chocolate that is higher than 62% can cause the Oblivion to be streaky from the butter separating during baking.
* The mixture can look slightly curdled during and after mixing, but the Oblivion will bake to a uniform consistency.
* Some water may seep in between the foil, if using it, and the springform pan. If the water is clear, none is likely to have been absorbed by the Oblivion.
* We recommend using an 18 inch long piece of dental floss for cutting the Oblivion. Wrap each end of the dental floss around each index finger, and hold the dental floss taunt and centered over the Oblivion. Slice through the Oblivion with a sawing action to the bottom. Pull the dental floss out of one side. Repeat the process for cutting the slices to be served. (Alternatively, cut the Oblivion slices with a heated knife.)

chocolate oblivion torte with raspberry sauce with Woody’s Zebra style marble cheesecake

Variation in a 6 inch springform

Special Equipment One 6 by 2-3/4 inch or higher springform pan, bottom and the sides lightly coated with butter, bottom topped with a buttered parchment round, wrapped with a double layer of heavy-duty aluminum foil OR set in a slightly larger silicone pan to prevent seepage; A 9 by 2 inch round cake pan or a roasting pan to serve as a water bath; A 8 by 2 inch round cake pan or a piece of aluminum foil to cover the springform pan during baking

Baking Time: Bake 7 minutes pan uncovered, then 10 to 13 covered
(add 3 to 5 minute, if using a silicone pan instead of wrapping with heavy duty aluminum foil)

Latino Flautas with Woody's Homemade Flour Tortillas

We are not sure which couple is luckier, Miro and Shilpa Uskosovic or us for our dinner dates at each other’s home during the year. All of us enjoy cooking, making interesting desserts, and of course eating and commenting about the dishes. This appetizer recipe got two thumbs up from Miro and Shilpa last month.

We were thrilled with how my chimichangas came out being hardly greasy when I air fried them versus deep frying them as I have always done in the past. I have not wanted to make flautas in the past, since deep frying them would make them very greasy.

Timeframes: TWO DAYS 2 hours/preparing & cooking the tortillas

Air fryer temperature: 375˚F  Oven temperature: 125˚F, for keeping the flautas warm.

Frying time: 90 seconds to 2 minutes. 

Special Equipment: A frying pan or griddle (preferably nonstick) 9 inches or more in diameter across its bottom; A 15 by 12 inch baking sheet; Air fryer;  18 to 20 six-inch lengths of cord for tying the flautas

Flour Tortillas

Makes: 9 to 10 flautas, each about 7 to 6 inches long

* You can use a handheld mixer for a half recipe.

Make the Tortilla Dough
1) Into the bowl of a stand mixer, whisk the flour, baking powder, and YEAST with the mixer’s whisk. Add the shortening. Use the whisk to cut the shortening into the flour mixture. Attach the  whisk beater, add the salt, and mix on low speed until the flour mixture is crumbly.

2) With the mixer on low speed, gradually drizzle in the warm water, until the dough sticks together and clears the sides of the bowl. There usually will be some water left over (around 1 to 2 teaspoons).  

Knead and Shape the Dough Discs
3) Briefly knead the dough in the mixer’s bowl until it forms a loose ball (around 15 seconds). Then knead on a unloured counter top to form a smooth ball (no more than 7 kneads and for less than 45 seconds).

    Loosely wrap the dough ball in plastic wrap. Let the dough rest for 2 hours at room temperature (or overnight in the refrigerator). The dough ball should weigh around 424 grams.

4) Divide the dough into 9 pieces (47 grams each), or 10 pieces for 6 (42 grams each).

Form each piece into a ball. Cup each ball with both of your hands and use your fingers to form a ‘mushroom cap’ shaped disc, about 2-1/2 inches in diameter. Wrap each disc loosely with plastic wrap. Let the discs rest for 30 minutes, preferably in a warm area over 80˚F.

Roll the Dough Discs   Have ready 10 to 11 sheets of plastic wrap at least 9 inches square.

5) Lightly flour (preferably with Wondra) a countertop or doughmat and place a dough disc on it. (You want your surface to have just enough flour to let the dough roll out, without the disc sliding on the surface.)

 6) The dough needs to be rolled very thin (1/16 inch or less), and you can see the countertop.

 Roll the dough into a roughly 8 inch or larger disc. At the beginning, roll the dough from the center to the edges and side to side to keep a roughly round shape.

    Lift the dough from time to time and flip it over, adding just enough flour as necessary to keep it from sticking. To roll the tortilla to its final size, lightly hold down the dough with one hand, while rolling away from your hand with the other. Leave the tortilla untrimmed around the edges. It will be almost translucent.

    If the dough softens and is difficult to roll, slip it onto a baking sheet, cover and refrigerate it  for a few minutes until it firms.

7) Place the tortilla on one of the sheets of plastic wrap and cover it with another sheet of plastic wrap.

* Repeat with the other dough discs.

Cook the Tortillas Have ready a cloth dish towel at least 12 by 12 inches in size set on the baking sheet placed near the cooktop.

8) Heat the frying pan on medium-high heat until drops of water dance on its surface. Lightly wipe the bottom with oil or shortening.

9) Place one of the tortillas onto the frying pan. With a pancake turner, maneuver the tortilla to be centered on the pan. Cook the tortilla for about 20 seconds. It should begin to blister in several places. Flip the tortilla over and cook on its other side for 15 to 20 seconds. (If large air pockets occur, prick them and gently flatten the tortilla to expel the air.)

   Remove the tortilla and place it on the towel. The tortilla should look like it is under cooked, as it will become fully cooked when it is deep-fried.

10) Cook the next tortilla. Just before it is finished cooking, place one of the plastic wrap sheets over the first tortilla. Place the second tortilla on top. Repeat with the remaining tortillas. Cover the top tortilla with a sheet of plastic wrap.

Microwave the Tortillas and Air fry the Flautas

   *Have ready your shredded cheese and other fillings near the air fryer, and pieces of string. Place a piece of paper towel in the microwave. A quarter sheetpan lined with paper towel.

11) Preheat the air fryer to 375˚F/190˚C. Preheat the oven to 125˚F/52˚C.   

12) Microwave a tortilla for 40 seconds. Place the tortilla on the countertop and spread a thin layer of grated cheese to cover the tortilla to about 1/2 inch from the tortilla’s edges. Top with a tablespoon or two of the other fillings.

13) Tightly roll up the tortilla. Tie the tortilla to keep its round shape with a piece of string, around 2 inches from each end. The fluta should be around 3/4 inch in diameter.

* Repeat with a second tortilla.

14) Lightly coat each flauta with canola or olive oil and place on plastic wrap by the air fryer.

15) Place the two flautas in the air fryer criss-crossed. Air fry for 90 seconds to 2 minutes. 

    * While the flautas are frying, start preparing two more flautas.

16) Place the flautas on the lined quarter sheet pan, then place the pan in the oven.

17) Repeat with the next pairs of flautas.

Grandma Johanna's Butterkuchen Cake

Serves: 9

Oven Temperature: 400˚F/200˚C

Baking Time: 20 to 25 minutes

      This is a traditional German yeast cake often served for afternoon coffee. The recipe is a gift from my long time dear friend Marko. He said that his grandmother made it and that “warm it his heaven. It is popular topped with butter, almonds, and sugar but it can also be topped with streusel.”
What I find most special about this cake is that the dough is made with oil so the baked cake stays soft, and the butter is added in little plugs so that you have the flavor of butter throughout.
The original recipe was double in size and baked in a metal 9" by 13" rectangle but I made it in and 8" by 8" metal pan as shown below.

 Equipment: An 8 inch square metal pan, lightly coated with nonstick cooking spray

 Dough: 560 grams

Make the Dough
1) In a medium bowl, whisk together the sugar, and yeast.

 2) Stir in the milk, oil, and egg.

 3) Stir in the flour and mix well. Cover and allow it to sit for 10 minutes.
 4) Knead the dough on a counter, adding a little extra flour only if it is very sticky.

 Proof the Dough
5) Set the dough in a container, lightly coated with nonstick cooking spray, and let it rise, preferably at 80˚F/27˚C ,until doubled (30 to 60 minutes).

Preheat the oven to 400˚F/200˚C  Set the oven rack in the lower third of the oven.

 Roll and Shape the Dough
6) Roll out the dough to an 8" square and set it in the prepared pan.

 7) Make many small hollows in the dough with your fingers.

 8) Brush the surface of the dough with the milk.

 9) Cut the cold butter into small pieces and insert them into the hollows in the dough.

10) Sprinkle the sugar and nuts over the dough  OR   use the streusel topping.

Let the Dough Rise
11) Cover and let stand in a warm place for 30 minutes.

Bake the Dough
12) Bake for 20 to 25 minutes until golden brown.

Cool the Dough
13) Let cool slightly and cut into squares.

   Mix together the flour and sugar and then the butter. Crumble it with your fingers.

Beer Bread from Rose’s Baking Basics

photograph by matthew septimus

Makes: One 8 by 4 by 4-1/2 inch high loaf
Oven Temperature: 400˚F/200˚C, then 375˚F/190˚C          
Baking Time: 30 to 40 minutes

This bread can be mixed in a food processor in less than 3 minutes. It makes an excellent sandwich bread. You can substitute non-alcoholic beer or even water if desired. After having fed his starter and storing the frozen discards for two years, this is the first bread that Woody made.

Plan Ahead If adding the Biga (dough enhancer) start it 3 days before baking the bread.

Special Equipment One 8-1/2 by 4-1/2 inch (6 cup) loaf pan, lightly coated with nonstick cooking spray; A baking stone or baking sheet

Set Up for Ingredients (Mise en Place)

* If using the optional Biga, remove the Biga from the refrigerator shortly before mixing the dough.  
*  Into a 2 cup glass measure with a spout, weigh or measure the beer. (If measuring it allow it to sit after opening until the fizz disappears, but keep it chilled.)
* Add the oil to the beer.

 Make the Dough
1) In a food processor process the flours, malt, and yeast for 30 seconds. Pulse in the salt.

2) Add the Biga and process for 15 seconds until combined.

3) With the motor running, pour in the beer and oil. After the dough comes together, process for 45 seconds.

4) If the dough doesn’t clean the bowl, add a little extra flour and process for a few seconds to incorporate it. The dough should be tacky.

Let the Dough Rise
5) Into a 2 quart/2 liter dough rising container or bowl, lightly coated with nonstick cooking spray, place the dough. Press it down and lightly spray the top of the dough.
6) Cover the container with a lid or plastic wrap. With a piece of tape mark on the side of the container approximately where double the height would be. Let the dough rise (ideally at 80°F/27˚C) until doubled, for 1 to 1- 1/2 hours. (See page 00 for suggested rising environments.) If in doubt, insert your index finger about 1/2 inch into the center of the dough to see if it will hold the indentation.

Shape the Dough and Let It Rise
7) Turn the dough onto a lightly floured counter and press it down gently to flatten it into a rectangle. It will still be a little sticky but use only as much flour as absolutely necessary to keep it from sticking. Allow the dough to rest covered for 20 minutes.

8) Shape the dough into a loaf (page 00) and set it, seam side down, in the prepared loaf pan. When pressed down it will be 1/2 inch from the top of the pan. Cover it with a large container or plastic wrap that has been lightly coated with nonstick cooking spray.

9) Let the dough rise for 1 to 1-1/2 hours, and when pressed gently with a fingertip the depression very slowly fills in. It should be about 1 inch above the sides of the pan at the highest center point.

Preheat the Oven
* A minimum of forty-five minutes or longer before baking, set an oven rack in the lower third of the oven and set the baking stone on it.
* Place a cast iron skillet, lined with aluminum foil to prevent rusting, or a sheet pan on the floor of the oven.
* Set the oven at 400˚F/200˚C.

Bake the Bread
10) Spritz the top of the bread with water. Quickly but gently set the loaf pan on the hot stone and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door.

11) Bake for 15 minutes. Lower the temperature to 375˚F/190˚C. Rotate the pan halfway around and continue baking for 15 to 25 minutes, or until the bread is golden brown. A skewer inserted into the center will come out clean and an instant-read thermometer should read about 200°F/93˚C.

Cool the Bread
12) Remove the bread from the oven, unmold it from the pan, and transfer it to a wire rack to cool completely, top-side up.

Store Room temperature, 2 days; airtight: frozen, 2 months.

Baking Pearls
*Avoid using honey for this bread because the beer darkens the crust so honey would make it too brown and have a tendency to burn.
* If the sides are pale bake the bread for the last 5 minutes directly on the stone.
* If not using the Biga, decrease the salt by 1/8 teaspoon (use a total of 1-3/8 teaspoons/8.2 grams). The bread will be shorter in height.

Make This Recipe Your Own
* Choose your favorite beer.

Pomegrantate Bourbon Sour~~Our Favorite

Makes: 2 servings

Happy New Years! I’ve always loved bourbon sours but when I discovered a pomegranate version in Kentucky, the land of bourbon, during an annual conference of the International Association of Culinary Professionals in 2017, I was determined to recreate it. It turns out, as with so many things, that making the sour mix from scratch is a world apart from the bottled variety in freshness of flavor. My excuse for incuding this recipe here is because it’s a perfect use for the Pama pomegranate liqueur suggested for topping the pomegrante ice cream (page 00).

  If the wonderful pomegranate liqueur is not available, simply double the bourbon.

  I like drinking my sour from a brandy snifter but if you prefer a more traditional tumbler, it will taste just as good.

Make a Simple Syrup

1) In a small saucepan stir together the sugar and water. Over medium heat, bring it to a boil. Pour the syrup into a glass measure with a spout and set it aside to cool completely.

Mix the Liquid Ingredients

2) A minimum of 30 minutes up to 8 hours ahead, in a pitcher, stir together the bourbon, pomegranate liqueur, 84 grams/1/3 cup of the lemon juice***, and simple syrup.

3) Cut the orange in half and cut two slices from the center. Squeeze the juice from the rest of orange. Strain it and stir it into the liquids in the pitcher.

4) Place the two orange slices in the pitcher. If  some extra sweetness is desired, add a little of the maraschino juice. *** If too sweet, add more of the lemon juice to taste. 

5) Cover and refrigerate until well-chilled.

To serve: Fill two glasses half full with ice cubes. Stir the sour mix and pour it over the ice cubes. Garnish each with an orange slice and two cherries.

Bourbon sour is our paring for a dinner of French flambéed toast and blueberry pancakes.

dark rum flambéing

French toast with maple syrup

Raspberry Caramels

   Our holiday recipe gift to you

   Makes:  Sixty-four  1 inch squares by 3/8 inch thick caramels

These caramels have a perfect chewy texture and amazingly intense raspberry flavor. The berries’ juice does wonders to temper the characteristic sweetness of the caramel. These caramels were inspired by Deb Perlman of Smitten Kitchen’s marvelous version for apple cider caramels. Because I so love my butterscotch raspberry sauce from The Baking Bible, I wanted to create caramels with the same flavor.
My first try resulted in closer to the softer pâte de fruit which was not what I had intended. I quickly realized that it was because I used the pulp of the berries in addition to the juices. But the second try, using only the juices, met all my expectations. Of course you are left with all that wonderful pulp which you can strain, stir in sugar to taste, and use as a sauce.

 Plan Ahead: Thaw the Raspberries: Several hours ahead or up to 24 hours in the refrigerator, set the raspberries in a large strainer set over a deep glass bowl. Stir them occasionally and press gently to help release the juices. There should be 1 cup/237 ml to 1-1/4 cups/295 ml (weight averaging 200 grams depending on how long they thaw).

Special Equipment: Line the bottom and sides of an 8 inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment. Set it aside.

Mise en Place

* 30 minutes to an hour ahead, cut the butter into a few pieces and set it on the counter at room temperature.

* Into a medium bowl, weigh or measure the sugars.

* Into a 1 cup/237 ml glass measure with a spout, weigh or measure the cream and cover it

Make the Raspberry Caramel

1) In a 6 cup/1400 ml saucepan, preferably with a nonstick lining or lightly coated with nonstick cooking spray), on medium heat reduce the raspberry juices, stirring often, until dark, thick, and syrupy (about 1/4 their original volume or weight).

2) Remove the pan from the heat and stir in the butter, sugars, and heavy cream.

3) Return the pan to the heat, and stir constantly, until the butter melts, the sugars dissolve, and the syrup is bubbling. Raise the heat to medium-high and cook, stirring often with a silicone spatula until an instant-read thermometer reaches 252˚F/122˚C or a few degrees below if the pan is heavy as the temperature will continue to rise.

4) Remove it from the heat and immediately pour and scrape it into the prepared pan.

5) Allow the raspberry caramel to cool to room temperature (about 1-1/2 hours) and is firm enough to cut into 1 inch squares. Lift it out using the parchment for support onto a cutting board and cut with a very sharp knife. We like to score it first to mark the 1 inch rows and then use the tip of the knife to make the cuts. No need to oil for the knife.

6) Use an offset spatula to dislodge the caramels. Wrap each caramel in a 3 inch square of wax paper, twisting the sides to close. The caramels keep, in an airtight container at room temperature, for about two weeks, or several months in the refrigerator but are best eaten at room temperature.

Pointer for Success
* You can substitute parchment paper for the wax paper, however, make the squares around  3-1/2 inches.

Paid partnership for the holiday season: Nakano Knives is offering a 30% discount using the Code ROSE.

Pure Pumpkin Cheesecake

PHoto credit Matthew septimus from the cake bible revision photography sessions

Makes: One 9 inch cake                                  Serves: 10 to 12

Oven Temperature: 350˚F/175˚C                  

Baking Time: 45 minutes (50 if using a silicone pan instead of aluminum foil for the water bath), plus 1 hour with the oven off

This cake was an assignment from Fine Cooking Magazine and since it appeared in Rose’s Heavenly Cakes, it has become the dessert of choice for Thanksgiving and also for other special occasions. The secret was using turbinado sugar, with its mild molasses flavor serving as the only spice, allowing the true flavor of pumpkin to shine through. Pecans, both in the ginger cookie crust and as garnish, and a light lacing of bourbon caramel all blend beautifully in flavor, texture and appearance.

The upcoming, revised Cake Bible’s cheesecake section will be increased to include several cheesecake recipes including this one.

 Plan Ahead  Make the cheesecake at least 1 day before serving.

 Special Equipment  One 9 by 3 inch round springform pan, preferably with a glass (non pedestal-style) base, lightly coated with nonstick cooking spray, bottom topped with a parchment round; Set in a slightly larger silicone pan OR set in a roasting bag trimmed off above the pan’s rim and then wrapped with a double layer of heavy-duty aluminum foil to prevent seepage; One 12 by 2 inch round pan or a roasting pan to serve as a water bath; An 8 cup or larger capacity food processor

Make the Gingersnap Crust and Line the Pan Make  Place the gingersnap crumbs in a food processor. Add the pecans, sugar, and salt and process until fine crumbs, about 20 seconds. Add the melted butter and pulse ten times just until incorporated.

Line the bottom and a minimum of 1 inch up the sides. (A 6 inch round cake pan works well to make the bottom crust flat and pressing the crumbs to make uniformly thick sides.) Cover the pan with plastic wrap and refrigerate while making the filling.

Preheat the Oven  Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350˚F/175˚C.

Separate and Measure the Eggs  In a 1 cup/237 ml glass measure with a spout, lightly whisk the measured egg yolks and the measured two egg whites until lightly combined.

 Make the Pumpkin Purée  In a small heavy saucepan, stir together the pumpkin and sugar.  Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny. 

Cook the pumpkin mixture until shiny & thick

Place in a food processor

Process until smooth

Make the Batter  Using a silicone spatula, scrape the mixture into the food processor and process for 1 minute with the feed tube open (to allow steam to expel).

    With the motor running, add the cold cream. Add the cream cheese and process for 30 seconds, or until smoothly incorporated, scraping down the sides of the bowl as needed. Add the egg mixture and process for 5 seconds, or just until incorporated.

Add the cream

Add the egg yolks

Add the cream cheese cubes and process until smooth

    Scrape the batter into the prepared pan and smooth the surface evenly. The pan will be about two-thirds full.

Bake the Cake  Set the pan into the larger water bath pan and surround it with 1 inch of very hot water. (If using an aluminum pan, add about 1 teaspoon of cream of tartar to the water and stir to dissolve it. This will prevent discoloration of the pan.)

    Bake for 25 minutes. For even baking, rotate the pan halfway around. Continue baking for 20 minutes (25 minutes if using the silicone pan). Turn off the oven without opening the door and let the cake cool for 1 hour. When moved the center will jiggle slightly.

Baked in a waterbath with roasting bag and foil protection

Waterbath baked for custardy texture and and cooled before unmolding

Pan sides heated to release withiut marring the sides

    Cool and Chill the Cake  Remove the pan from the water bath but leave the silicone pan or foil in place to contain any liquid that may have seeped from the cake. Set it on a wire rack to cool to room temperature or just until warm, about 1 to 2 hours. To absorb condensation place a paper towel, curved side down, over the pan with the ends overhanging. Place an inverted plate, larger than the springform pan, on top of the paper towel.
    Refrigerate the cheesecake for 6 hours or overnight. (The filling needs to be very firm before unmolding.)

Unmold the Cake  Place the springform pan on a wire rack. Remove the plate and paper towel. Blot off any moisture from the top of the cake. Use a small propane torch or a dish towel, run under hot water and wrung out, to heat the sides of the pan. Run a small heated offset spatula between the sides of the pan and the cake and release the sides of the pan. Use a heated offset spatula to smooth the sides of the cake.

Our turkish blogger friend, cenk sonmezsoy’s version of the pumpkin cheesecake

Finished Height: 1-3/4 inches.

Store Airtight: refrigerated, 5 days. (Do not freeze, as the texture will become less smooth.)

Pointers for Success

* See Introduction to Cheesecakes

* It is best to leave the cake on the pan bottom because inverting it may cause the sides of the cookie crust to crack.

COMPLEMENTARY ADORNMENTS

A Caramel Glaze You will only need about 1/2 cup.

   * Applying the Glaze  With a pastry bag fitted with a small round decorating tip or a glass measure with a spout, make a decorative lacing pattern across the top of the cheesecake.

Ten to Twelve Pecan Halves  Place the pecan halves on top of the cheesecake near its rim and spaced apart for the number of servings, or placed when serving. 

Spaghetti Carbonara

Serves: 2

This recipe has evolved through the years. It all began 40 years ago when I was interviewing for my first official job after graduating from 7 years of night school. Over 100 people vied for the job as test kitchen recipe developer at Ladies' Home Journal. I had mis-understood the directions to bring a prepared recipe that could be made using ingredients that were usually available in a home kitchen. I understood it to mean that I should bring a recipe to prepare in the magazine's kitchens. But to prove how easy it was to whip up and how perfectly it fit the requirement of using readily available ingredients I offered to make it on the spot. 
I got the job for three reasons: The recipe was great. I didn't know that I possessed the skill at the time but the editor noticed and was impressed by my ambidexterity. (I thought everyone cooked with both hands.) The interview fell on my birthday (good karma). 
I lost the job for one main reason: I'm not great at following other people's directions. I held on for about a year and it was the best training grounds possible. But then I yielded to the advice of my new husband who said: "You can't work for other people; you should work for yourself." The rest is history.

Preheat the Oven

* Twenty minutes ahead, set oven racks at the middle and lowest level. Set the oven at 125˚F/50˚C.

* Place pasta bowl or dinner plates on the middle level.

 Mise en Place
* Thirty minutes ahead, cut the butter into tablespoon size pieces. Set on the counter to soften.

 * Thirty minutes ahead, into a 1 cup/237 ml glass measure with a spout, weigh or measure the egg yolks. Whisk in the heavy cream, salt, and black pepper. Cover tightly with plastic wrap and set on the counter.
SAVORY TIP: be sure to weigh or measure egg yolks. Usually, we need to add part or all of the 4th yolk.

 * Slice the garlic very thinly on the cutting mat or board.
SAVORY TIP: a facial mandolin makes thin uniform garlic slices. We found it in a Korean market in SF.

 * Into a small bowl, finally grate the Parmigiano-Reggiano cheese (or half parmesan and half Romano cheese).

 * In a small custard cup, mince the parsley leaves using small scissors.

* Weigh or measure the pasta.
SAVORY TIP: We weigh the pasta as it is the quickest, easiest, and most accurate.

 * Fill a large sauce pot with at least 4 quarts of cold water, cover it, and bring the water to a simmer.
SAVORY TIP: a fish poacher works great for long pasta types.

Preheat the Grill
* Set the burners to HIGH and preheat the grill for 10 minutes.

 Grill and Fry the Bacon
1) Lower the center burners to LOW. Grill the strips to medium crisp, turning them as needed. Transfer to the paper towel lined baking sheet. Cool to warm to the touch. Cut in to 1/2 inch pieces.

 2) In a large wok or 12-inch Dutch oven, fry the bacon pieces until medium crisp. Drain it on paper towels, leaving about 1 tablespoon of bacon fat. Transfer all of the bacon pieces to a paper towel lined, heatproof medium bowl and set it on the lower rack in the oven to keep the bacon warm. 

 Sauté the Garlic
3) Add the garlic to the wok and sauté for about a minute or until wilted, stirring constantly. Do not allow the garlic to brown or it will be bitter. Transfer it to a paper towel-lined small bowl. Turn off the heat. (If necessary, add a few tablespoons of water to stop the cooking. Drain and set in the small bowl.)

 Cook the Pasta
4) Heat the pasta water to boil and add 1-1/2 tablespoons of coarse sea salt or personal preference. Add the pasta.

 5) Cook the pasta until al dente, until no white appears in the center when a strand is cut.

 6) Shortly before the end of cooking, ladle 1/4 cup/59 ml of the boiling water into a 1 cup/237 ml glass measure with a spout.

Sauté the Pasta with the Butter and Cheese
7) Turn the heat on under the wok to medium-low.

8) Drain the cooked pasta and transfer it to the wok. Add the butter. Sauté, stirring with a large silicone spatula or fork until it is evenly coated with the bacon fat and butter.

9) Remove the pan from the heat and add the cheese mixture, using the large silicone spatula or two large forks toss to blend.

Confirm the Pasta’s Temperature is Under 155˚F/69˚C
10) Return the wok to the burner and heat to medium-low.

11) Insert an instant-read thermometer into the center of the pasta OR check with an infrared thermometer. If it is higher than 155˚F/69˚C, add an ice cube and fold it in until the temperature lowers.

 Blend in the Egg Yolk Mixture
12) Add the egg yolk mixture and garlic. Toss quickly to blend it in without scrambling the yolks to coat the pasta. If too liquid, heat it gently while stirring constantly with a silicone spatula. (If the pasta needs to be moistened slightly, add some of the pasta water.)

 13) Add the minced parsley and toss quickly to blend it in.

 Plate the Carbonara
14) Transfer the coated pasta to the serving plates. Add the bacon and mix it in using two forks.

15) Sprinkle lightly with aleppo pepper if desired.

16) Serve at the table with extra grated cheese and parsley, salt, and a pepper mill.

Kosta Browne Pinot Noir wine pairing

Triple Lemon Bundt from Rose's Baking Basics

Savory Thoughts
* We always give a range for large egg yolks as a large egg yolk can weigh or measure up to 20% less than the standard weight of 19 grams for a large egg yolk.
* I also keep on hand the finest Parmesan cheese (Parmesano Reggiano), refrigerated loosely wrapped so that it doesn't mold. (Once dry enough I wrap it tightly in both plastic wrap and a freezer weight zip-seal bag.)
* Our favorite is corn-cob smoked which order on-line from Harrington's in Vermont (and then freeze in 2 ounce packages and thaw in under 15 seconds in the microwave.
* One of my favorite spaghettis is Barilla.
* Warm the serving plates. Keeps the plated food warmer for a longer timeframe. Gives an added charm for your guests. We heat ours at 120˚F/50˚C on convection setting in our countertop Breville oven.

Lemon Cheesecake Soufflé

Lemon Cheesecake Soufflé with sponge crust and lemon curd topping

Fifty years ago I tasted a cheese cake that was almost as light and airy as whipped cream. I never forgot it. The bakery was in Princeton, NJ and when I moved back to New York City I actually took a bus ride to the bakery trying to persuade them to give me the recipe. They promised they would send it but never did. Finally, all these years later, I figured it out.
Instead of adding the whole eggs to the cream cheese batter, I separated them and whipped the egg whites with the sugar Italian meringue style. I added a little extra sugar to compensate for the sugar syrup that sticks to the sides of the pot.

The resulting cake is so fluffy it makes a sound when you put a fork to it.

 Serves: 10 to 12

Oven Temperature: 350˚F/175˚C

Baking Time: 50 minutes (55 minutes if using a silicone pan instead of aluminum foil for the water bath), plus 1 hour with the oven off

Plan Ahead Make the cheesecake at least 1 day before serving.

 Special Equipment One 9 by 3 or 2-3/4 inch high springform pan, lightly coated with nonstick cooking spray, set in a slightly larger silicone pan OR a oven roasting bag secured with string below the springform pan’s rim and then wrapped with a layer of heavy-duty aluminum foil to prevent seepage; A 12 inch cake pan or roasting pan to serve as a water bath

Preheat the Oven
* Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350˚F/175˚C.

Mise en Place
* One hour ahead, into the bowl of a stand mixer, place the cream cheese, cornstarch, and 25 grams/2 tablespoons of the sugar at cool room temperature (65˚ to 70˚F/19˚ to 21˚C).

* Into another 1 cup/237 ml measure with a spout, place the lemon zest, lemon juice, vanilla, and salt. Cover with plastic wrap.

* If using a cake base, trim it to size and set it on the bottom of the pan. If using lady fingers, cut off the rounded edges and arrange them on the bottom of the pan, placing them rounded crust flat sides down and cutting or tearing smaller pieces to fit into any gaps. Cover the pan with plastic wrap while making the filling.

Make the Batter
1) Into two small containers, separate the yolks and the whites covered tightly with plastic wrap and reserved for the Italian meringue recipe.  

2) Attach the whisk beater and beat the cream cheese mixture on medium-high speed until very smooth, scraping down the sides of the bowl once or twice, about 3 minutes.

3) Gradually beat in the egg yolks and continue beating until smooth, scraping down the sides of the bowl as needed.

4) On medium-low speed add the lemon juice mixture and beat until incorporated.

5) Add the sour cream and continue beating just until fully blended, 20 to 30 seconds. Detach the whisk beater and use it to reach down and whisk in any mixture that has settled to the bottom of the bowl.

6) Remove and wash, rinse, and dry the whisk beater to remove any trace of oil. If you do not have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl and whisk beater to remove any trace of oil.

Mise en Place
* Have ready a 1 cup/237 ml glass measure with a spout (not coated with nonstick cooking spray) near the cooktop.

* Into the bowl of a stand mixer, place the egg whites and cream of tartar.

 Make the Italian Meringue
1) In a small heavy saucepan, preferably nonstick and with a spout, stir together the  sugar and water until the sugar is completely moistened. Cook on medium heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring and turn down the heat to the lowest setting. (If using an electric cooktop, remove from the heat.)

2) Attach the whisk beater and beat the egg whites on medium-high speed just until almost stiff peaks form when the beater is raised slowly (they should curve slightly).

3) Increase the heat on the cooktop and boil the syrup until an instant-read thermometer registers 248˚ to 250˚F/120˚C. Immediately pour the syrup into the glass measure to stop the cooking.

4) With the mixer off, pour a small amount of syrup over the whites. Immediately beat on high speed for 5 seconds. Stop the mixer and add one-third of the syrup. Beat on high speed for 5 seconds.

5) Add the remaining syrup in two parts, with the mixer off between additions. For the last addition, use a silicone scraper to remove the syrup clinging to the glass measure and scrape it against the beater.

6) Continue beating on medium speed for 2 minutes or until the outside of the bowl is no longer hot to the touch. Then use the whisk beater to fold it into the batter. Use a silicone spatula to reach to the bottom of the bowl to finish folding.

7) Scrape the batter into the prepared pan and smooth the surface evenly.

fluffy batter

will fill almost to rim

Bake the Cheesecake
8) Set the pan into the larger pan and surround it with 1 inch of very hot water. Add about 1 teaspoon of cream of tartar to the water and stir to dissolve it. (This will prevent discoloration of the aluminum pan.)

 9) Bake for 25 minutes. Rotate the pan halfway around. Continue baking for 25 minutes (30 minutes if using the silicone pan).

 10) Turn off the oven without opening the door and let the cake cool for 1 hour. When moved the center will jiggle slightly. (Alternatively, bake for 1 hour plus 10 minutes until the center tests 147°F/64˚C.) The edges will have little cracks and be browned.

baked cheesecake can rise above the rim

will sink slightly when cooling

Cool and Chill the Cheesecake
11) Remove the pan from the water bath but leave the silicone pan or foil in place to contain any liquid that may seep from the cake. Set it on a wire rack to cool to room temperature or just warm, 1 to 2 hours.

12) To absorb condensation, place a paper towel, curved side down, over the pan with the ends overhanging. Place an inverted plate, larger than the springform pan, on top of the paper towel.

13) Refrigerate the cheesecake for 8 hours or overnight.

Unmold the Cheesecake
14) Remove the plate and paper towel. Wipe the sides of the pan several times with a towel that has been run under hot water and wrung out, or use a small propane torch.  Release the sides of the springform pan. If necessary, run an off set spatula between the cheesecake and sides of the pan.
* If the sides of the cheesecake are uneven, run a small metal spatula under hot water and use it to smooth them.

15) This delicate cake is best left on the pan bottom of the springform.

16) Cut with a wet knife that has been run under hot water between each slice and wiped clean with a paper towel.

Store Airtight: refrigerated, 3 days; do not freeze, as the texture will become less smooth.

Pepparkakors Spice Cookies Worth Reposting

Rose’s niece~~Mariella

Makes: Sixty to Sixty-Eight 2 inch round cookies
Oven Temperature: 350˚F/175˚C
Baking Time: 9 to 11 minutes, for each of two to three batches

Anytime I make these cookies, I make at least a double batch because they always find their way to friends. This last month, they went with us to be our offering for a BBQ dinner at our friends in Trenton, NJ. Then as dessert for a pizza lunch when our friend Marissa and her son, Oliver, came here for a pizza making lesson. And then to our friends, Miro and Shilpa’s home to accompany an Indian feast with her parents, who are visiting from south India.

Woody’s T’ai Chi Sifu (master) in Minneapolis, Paul Abdella, gave Woody his treasured family recipe for this unusual wafer-thin and flavorful Norwegian cookie. The black pepper gives the cookie a subtle underlying sensation of heat on the palate, bringing the spicy flavors into harmony. These are absolutely addictive and have become a top favorite of ours. They are perfect as they are but also serve as a delicious and unusual savory hors d’oeuvre when spread with a soft goat cheese. This recipe is in The Baking Bible.

 Plan Ahead Freeze the dough at least 8 hours ahead of baking the cookies.

Special Equipment Two 16 by 12 inch cookie sheets, lightly coated with nonstick cooking spray and then wiped to give a thin coating; One 12 by 1-5/8 inch (measured from the inside) cardboard tube from a paper towel roll, cut in thirds; A heavy sharp knife with a 1-1/2 to 2 inch tall blade

ALL INGREDIENTS SET OUT

Mise en Place 
* About 1 hour ahead, set the butter on the counter at room temperature (65˚ to 75˚F/19˚ to 23˚C).

Mix the Dry Ingredient
1) In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper.

1) weighing and measuring dry ingredients

1) whisk to combine

TIP tare out the bowl's weight

2) creaming butter and sugar

3) mixing in molasses

40 moisten dry ingredients

4) thick & fluffy buttercream like dough

Make the Dough
2) In the bowl of a stand mixer fitted with the flat beater, beat the butter and sugar on medium speed until it is light and creamy, about 1 minute. Scrape down the sides of the bowl.
3) Scrape in the molasses and beat until incorporated. Scrape down the sides of the bowl.
4) Detach the flat beater and use it to stir in the dry ingredients until moistened. Reattach the flat beater and beat on the low speed until evenly incorporated, about 15 seconds. The dough will resemble a thick fluffy buttercream.
5) Scrape the dough onto a large sheet of plastic wrap. Use it to knead the dough a few times until it becomes one smooth piece. Wrap the dough loosely with the plastic wrap and flatten it into a 5 by 4 inch rectangle.
6) Refrigerate the dough for at least 1 hour, until firm enough to shape. (An instant-read thermometer should read below 63˚F/17˚C.)

checking dough weight to recipe's

5) kneading dough

5) making rectangle dough shape

 Shape Three Dough Logs
7) Divide the dough into thirds, about 153 grams each. Work with one piece at a time and refrigerate the rest.
8) Roll one piece of dough between the palms of your hands into a log just under 1-5/8 inches in diameter, about 4 inches long. Lightly tamp each end onto the work surface to flatten it.
9) Wrap the dough log in plastic wrap and slide it into one of the cardboard tubes. Stand the tube on the work surface. With your fingers, press the dough down until it reaches the bottom and fits snugly into the tube. Repeat with the other three pieces of dough.( Alternatively, if not using the cardboard tube, roll the dough log about 1-5/8 inches in diameter. Wrap and freeze the dough logs for 1 hour, remove them from the freezer, and quickly roll them again to minimize flattening.)
10) Stand the tubes on end in the freezer at least 8 hours, or until an instant-read thermometer reads below 32˚F/0˚C to firm them for even cutting. The dough cuts most easily when frozen solid.

* The unbaked dough can be frozen for up to 3 months.

7) about 153 grams per log

8) roll the dough in your hand

9) wrap in plastic wrap

9) insert into cardboard tube

10) freeze for at least 8 hours

Preheat the Oven
11) Twenty minutes or longer before baking, set an oven rack in middle of the oven. Set the oven at 350˚F/175˚C.

 Cut the Dough into Cookies
12) In a small bowl, place the pearl sugar.
13) Remove two of the frozen dough logs from the freezer. Refrigerate the third log. Cut (30 to 35) 1/8 inch thick slices. While cutting the dough the log will start to flatten. Simple roll the log lightly to maintain its round shape.
14) Set the dough rounds 1/2 inch apart on the cookie sheet. Smooth any rough edges with a small metal spatula. Sprinkle each cookie with a little of the pearl sugar and bake at once.

BAKING TIP: Rolling out the dough when it was softened and then cutting out the circles for uniform required frequently needing to chill the dough, and the re-rolling and cutting out the scraps. This virtually doubled the time for cutting the cookie rounds.

Bake the Cookies
 15) Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 4 to 6 minutes, or until set to the touch. Pressing on a cookie should only leave a slight impression.

13) slice about 1/8 inch thick

14) space 1/2 inch apart

15) pressing to confirm baking

16) cooled and transferred

 Cool the Cookies
16) Set the cookie sheet on a wire rack and let the cookies cool for about 3 minutes, or firm enough to lift from the sheet. Use a thin pancake turner to transfer the cookies to another wire rack. Cool completely.

* Do not leave them on the cookie sheet, as they will continue to bake and become too brittle.

 17) Repeat with the second batch.

WOODY’S TEST PHOTO with NOTES while testing for The Baking Bible

Store Airtight: room temperature, 2 weeks; refrigerated, 1 month; frozen, 4 months.

* This recipe can easily be quadrupled to make 250 cookies for a party or event.

 Variation Hot Nick Pepparkakor
Fellow T’ai Chi student and chef, Nick Cronin, suggested upping the ante by replacing some of the black pepper with cayenne pepper. This not only increases the fire it also intensifies the peppery flavor.

 Replace 1/4 teaspoon of the black pepper with 1/8 teaspoon of cayenne pepper.

Below are some of Woody’s first testing notes photos, which he would email to me along with his test reports for us to discuss before writing up our version of the recipe.

Chocolate Pavarotti Cake

chocolate pavarotti with crème ivoire buttercream

Serves: 8 to 10

Oven Temperature: 350˚F/175˚C

Baking Time: 35 to 45 minutes

This cake was dedicated to Luciano Pavarotti, the only tenor I know of who was capable of reaching the F above high C to create a sound not of this earth, for The Baking Bible.

I’ve added white chocolate to both yellow and white cakes with excellent results of higher rise and moister, melt in the mouth texture, and suddenly it dawned on me that a dark chocolate cake might also benefit from this addition. This is the cake frosted with my Wicked Good Ganache, I made for my Music and Art 50th high school reunion  I overheard fellow classmates saying “it sings in the mouth” which was just what I had intended. For this posting, I frosted the cake with Crème Ivoire Buttercream.

Special Equipment One 9 by 2 inch cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour.

Preheat the Oven  Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350˚F/175˚C.

Melt the White Chocolate  Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or the top of a double boiler set over hot, not simmering, water, stirring often--do not let the bottom of the container touch the water) to heat the chocolate until almost completely melted.
Remove the chocolate from the heat source and stir until fully melted. Let the chocolate cool until it is no longer warm to the touch but is still fluid.

Make the Cocoa Mixture  In a 2 cup/500 ml glass measure with a spout, stir together the cocoa and boiling water until smooth. Add the oil, cover with plastic wrap, and cool to room temperature.  

 Mix the Liquid Ingredients  In a 1 cup/237 ml glass measure with a spout, lightly whisk the measured egg yolks and egg whites. Add the water and vanilla, and whisk until lightly combined.

 Make the Batter   In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds.
Add the butter and cocoa mixture and, holding the beater with your hand, mash the butter and cocoa mixture into the flour mixture so that it doesn’t jump out of the mixer when beating. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
Add the melted white chocolate and beat to incorporate it, about 10 seconds. The batter will become very smooth after beating in the white chocolate.
    Scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula. The pan will be half full.

Bake the Cake  Bake for 35 to 45 minutes, or until a wire tester inserted into the center comes out with just a few moist crumbs, and the cake springs back when pressed lightly in the center. The cake will also start to shrink from the sides of the pan.

Cool and Unmold the Cake  Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and release the sides of the pan. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Peel off the parchment and, to prevent splitting, reinvert the cake so that the top is up. Cool completely.

Finished Height:  2 inches.

Store Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.

Below are two of Woody’s test shots for The Baking Bible.
We wanted to make sure the Pavarotti offered a good alternative to my classic Chocolate Domingo Cake.

Pointer for Success
* It is important to cover the cocoa mixture to prevent evaporation, which would cause the cake to be dry. Adding the oil, which floats to the top, helps as well.

Complimentary Adornments
A buttercream flavored with white chocolate or vanilla
A chocolate ganache

Woody’s ZEBRA-IZED Marble White and Dark Chocolate Cheesecake

Zebra-ized white and dark chocolate cheesecake with chocolate cake crust

Serves: 12 to 16

Oven Temperature: 450˚F/230˚C, for the chocolate biscuit;
                                 350˚F/175˚C, for the cheesecake
Baking Time: 7 to 10 minutes, for the chocolate biscuit;
                       45 minutes (50 minutes if using a silicone pan for the water bath)
                        plus 1 hour with oven off, for the cheesecake

Traditionally, marble cake recipes call for making a single batter and using part of it to create the darker chocolate batter. In this version, I made two separate batters, one with white chocolate and the other with bittersweet chocolate, so that each batter had a perfect flavor and consistency.

After seeing how our Marble in Reverse bundt cake turned out with its wavy bands of dark and yellow and looking at postings by others for making zebra styled cakes, I have often thought of doing it for this cheesecake. With us including this recipe in the revised The Cake Bible and after watching Zöe Francois’s video of her making a zebra cheesecake, inspired me to ZEBRA-IZE my marble cheesecake as a variation.

The crust is a chocolate biscuit (Beesk WEE), which looks almost like patent leather and can be easily cut with dental floss. You can also use a chocolate or vanilla crumb crust. The cheesecake is baked in a water bath to give it a custardy texture.

Plan Ahead Make the cheesecake at least one day before serving.

Special Equipment For the Chocolate Biscuit: One 17-1/4 by 12-1/4 by 1 inch half-sheet pan, coated with shortening or nonstick cooking spray, bottom lined with parchment and then coated with baking spray with flour (have the parchment extend one inch past one of the long sides of the pan); One large wire rack; One baking sheet or extra half-sheet pan, lightly coated with nonstick cooking spray.

For the Cheesecake Filling: One 9 by 2-1/2 inch or higher springform pan, the sides coated with shortening, placed in a slightly larger silicone pan or wrapped with a double layer of heavy-duty aluminum foil to prevent seepage. For the sides cut a 30 by 2 inch wide band of parchment. Wrap and press it against the inside walls of the pan. Use shortening to coat the overlapping ends to hold them in place. Lightly coat the parchment with nonstick cooking spray; An 8-3/4 inch pot lid or 8-3/4 inch cardboard template; One 12 inch round cake pan or a roasting pan to serve as a water bath.

Preheat the Oven Thirty minutes or longer before baking, set an oven rack in the middle of the oven. Set the oven to 450˚F/230˚C.

Mis en Place
   * 30 minutes ahead, set the eggs on the counter at room temperature
      (65˚ to 75˚F/19˚ to 21˚C).
   * Into separate bowls, weigh or measure the egg yolks and egg whites.
   * Sift the flour onto a piece of parchment or into another small bowl.

Make the Batter

1) Mix the Cocoa and Water In a small bowl, with a silicone spatula, stir together the cocoa and boiling water until smooth.

2) Stir in the vanilla, cover tightly with plastic wrap to prevent evaporation, and cool to room temperature, about 20 minutes. To speed cooling, place the bowl in the refrigerator. Bring the mixture to room temperature before proceeding.

3) Mix the Egg Mixture In the bowl of a stand mixer fitted with the whisk beater, place the egg yolks, half the egg whites (1/4 cup/59 m/60 grams) and the 2/3 cup/133 grams of sugar. Beat on high speed until thick, fluffy, and tripled in volume, about 5 minutes.

4) Lower the speed to medium and add the cocoa mixture, beating a few seconds until incorporated.

If you don’t have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl and whisk beater to remove any trace of oil.

5) Sift half the flour over the egg mixture and, using a large balloon whisk, slotted skimmer, or silicone spatula, fold it in gently but rapidly until almost all the flour has disappeared.
6)Repeat with the remaining flour until all traces of the flour have disappeared.

7) Beat the Egg Whites into a Stiff Meringue In the bowl of a stand mixer fitted with the whisk beater, beat the remaining half of the egg whites and the cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised.
8) Gradually beat in the remaining 1 tablespoon of sugar and continue beating until stiff peaks form when the beater is raised slowly.

9) Add the Meringue to the Batter  Using the large balloon whisk, slotted skimmer, or large silicone spatula, gently fold the meringue into the batter. Scrape the batter into the prepared pan and using a small offset spatula, smooth the surface as evenly as possible.

10) Bake the Cake Bake for 7 to 10 minutes, or until the cake springs back when pressed lightly in the center. Have ready a small sharp knife.

11) Unmold and Cool the Cake Run the tip of a sharp knife around the sides to dislodge any cake that may have attached itself to the sides of the pan and unmold the cake at once. Slip a small offset spatula under the edge of the parchment to loosen it. Grasp the parchment and gently slide the cake onto the wire rack. Let the cake cool completely, about 20 minutes.
12) Invert the cake onto the baking sheet, or inverted half-sheet pan, and peel off the parchment. If not using it right away, cover with plastic wrap.

13) Cut the Cake Pieces To make the round cake base: Set the 8-3/4 inch pot lid near a corner of the cake and mark around it with the tip of a sharp knife. Use scissors to cut out the disc.

To make the side pieces: Use scissor to cut three 1-3/4 inch wide by 10 inch long strips from the remaining cake.

Wrap each cake piece in plastic wrap to keep it soft and fresh, and refrigerate them until ready to line the pan and add the filling.

14) Line the Springform Pan with the Cake Press the three side strips, with the top crust sides facing the sides of the pan, against the parchment. Trim one of the pieces to make a seamless fit.
15) Set the cake disc, with the top crust side facing down onto the bottom of the pan and wedged against the side strips.
16) Cover the pan tightly with plastic wrap while you are making the filling.

Preheat the Oven Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven to 350˚F/175˚C.

Mis en Place
   * 30 minutes to 1 hour ahead, set the eggs and cream cheese on the counter at room temperature (65˚ to 75˚F/19˚ to 21˚C).
   * On separate cutting boards, coarsely chop each chocolate.
   * In a large pot, preferably with a spout, heat a few quarts of water to very hot to the touch. Cover the pot.
   * Sprinkle a tablespoon of cream of tartar into the cake pan (which will prevent the pan from discoloring during baking).

Mix the Liquid Ingredients
1)In a 2 cup/500 ml glass measure with a spout, lightly whisk the measured egg yolks and egg whites. Add the cream and vanilla, and whisk until lightly combined.

 Melt the Chocolates
2) Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often--do not let the bottom of the container touch the water) to heat the white chocolate until almost completely melted.
Remove the white chocolate from the heat and stir until fully melted. Let it cool until it is no longer warm to the touch but is still fluid.

3) Repeat the same process for melting the dark chocolate.

Make the Batter
4) In the bowl of a stand mixer fitted with the whisk beater, beat the cream cheese and sugar on medium-high speed until very smooth, scraping the sides once or twice, about 3 minutes.
5)  Starting on medium-low speed, gradually add the egg mixture in three parts, beating on medium speed until smooth and scraping down the sides of the bowl once or twice.
6) Add the salt and beat on medium-low speed until incorporated. Detach the whisk beater and use it to whisk in any mixture that has settled to the bottom of the bowl.

7) Pour 2-1/2 cups/590 grams of the batter into a medium size bowl. Scrape the melted dark chocolate into it and, with a large whisk, whisk until the batter is a uniform color.

8) Scrape the melted white chocolate into the stand mixer bowl. Use the mixer’s whisk to hand-whisk for about 30 seconds or until the white chocolate is incorporated.

ZEBRA-IZE the Two Batters We suggest seven bands of alternating white and dark chocolate batters, starting and ending with the white chocolate batter. 

Having 2 scales helps for measuring out the batters

9) Spoon white chocolate batter and make crater

10) Spooning on chocolate batter

11) Repeating with alternating batters

11) White chocolate dollop for last batter

9) Begin by spooning a third of the white chocolate batter onto the center of the crust. Then use the spoon to make a crater in the center going down to the crust, causing the white batter to spread outwards.
10) Use another spoon to add about a third of the dark chocolate batter onto the center. Use the spoon to press push the chocolate batter outward and create a crater that almost reaches the bottom crust.

11) Repeat with decreasing amounts of the white and dark chocolate batters for two more alternating bands, forming concentric rings of batter like a target. End with a small dollop of white chocolate batter on the center. The combined batters should spread to the sides of the pan. No need to level the top as it will during baking.

Bake the Cake
12) Fill the water bath pan with a half-inch of water and whisk the cream of tartar until it dissolves.
13) Set the springform pan into the larger pan and surround it with 1 inch of water.

14) Bake for 25 minutes. For even baking, rotate the pan halfway around. Continue baking for 20 minutes (30 minutes if using the silicone pan).
15) Turn off the oven without opening the door and let the cake cool for 1 hour. When moved the center will barely move.

Chill the Cake
16) Remove the pan from the water bath but leave the silicone pan or foil in place to catch any liquid that may seep from the cake. Set it on a wire rack to cool to room temperature or just until warm, about 1 to 2 hours.
17) To absorb condensation place a paper towel, curved side upwards, over the pan with the ends overhanging. Place an inverted plate, larger than the springform pan, on top of the paper towel.
18) Refrigerate the cheesecake for 4 hours or overnight.

Unmold the Cake
19) Remove the plate, paper towel, and silicone pan (or foil). Blot off any water from the top of the cheesecake.
20) Run a spatula between the sides of the springform pan and the parchment and release the sides of the springform pan. Carefully peel off the parchment by rolling it as it releases from the cake.

21) If the cheesecake’s sides above the biscuit are uneven, run a small metal spatula under hot water and use it to smooth the sides even with the biscuit.

Cut and Serve the Cake
22) We recommend using dental floss for cutting cheesecake, which will slice through the biscuit as well. With both hands, tauntly hold a length of dental floss centered over the cheesecake. Slice through the cheesecake and crust with a sawing action to the bottom. Pull the dental floss out one side. Repeat the process for cutting the slices to be served. (Alternatively, cut the cheesecake slices with a heated knife.)

Store Airtight: refrigerated, 5 days. Do not freeze as the texture will become less smooth.

A half recipe needs a 7 inch springform. We had some leftover golden biscuit sponge cake for just a bottom crust.

Originally, a marbling of the two batters was the styling.

Marie Wolf's marble style for the alpha bakers blog photographed by Jim Wolf

Toscakaka (Swedish Caramel Almond Cake) The Ultimate Toffee Cake

Makes: One 9 inch layer                                          Serves: 10 to 12

Oven Temperature: 325˚F/160˚C              Baking Time: 25 to 30 minutes

                                400˚F/200˚C               Caramel Time:8 to 10 minutes

When our friend Thomas Emerick sent me a photo of this cake I knew I had to try it. I love toffee and trust Thomas because he is an excellent baker. And yes: it is such an unusual and amazing cake we have to share it with you.

The cake is very much like a génoise but easier to make. Because it has more flour and more butter, it is denser and moister requiring no syrup. After the cake has baked fully, a butterscotch toffee with almonds is poured on top and baked for a few minutes more. It provides flavor, texture, and also extra moisture.

The cake has the softest texture within a few hours after baking but regains it perfectly if the slices are set in a 130˚F/54˚C warm oven shortly before serving.
This cake is now a permanent part of our baking repertoire!

Special Equipment  One 9 by 2-1/2 to 3 inch round springform pan, bottom coated with shortening, topped with a parchment round, ten well-coated with baking spray with flour

Batter: 600 grams / eggs & butter at room temperature

 Caramel Topping: 450 grams

Preheat the Oven   Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 325°/160°C.

Melt the Butter  In a 1 cup/237ml glass measure with a spout, place the 76 grams of butter for the batter. Melt the butter in a microwave and then cool it to room temperature.

** Toast the Almonds for the Topping  Spread the almonds evenly on a baking sheet and bake for about 7 minutes, or until pale gold. Stir once or twice to ensure even toasting and prevent overbrowning. Cool completely.

Make the Batter In the bowl of a stand mixer fitted with the whisk beater, beat the eggs, sugar, and vanilla on high speed for 5 minutes. The mixture should be a creamy color and very thick (when you remove the whisk, the trail should stay visible for at least 5 seconds).

Mix the Dry Ingredients  While the egg mixture is mixing, in a medium bowl, whisk together the flour, baking powder, and salt. Sift the mixture onto a piece of parchment.

 Sift one-third of the flour mixture over the egg mixture and fold it in gently with a flat wire whisk, slotted skimmer, or silicone spatula, until almost all the flour has disappeared. Drizzle half of the milk over the top and fold it in. Repeat with the next one-third of the flour, the rest of the milk, then the rest of the flour.

Finally drizzle half of the butter over the top, fold it in, and then repeat with the remaining butter. Be very gentle but thorough. Use a silicone spatula to reach to the bottom of the bowl to ensure that it is evenly mixed.

Slowly pour the batter into the prepared pan. The 3 inch high pan will be about one-third full.

** Prepare the topping while the cake is baking.

Bake the Cake  Bake for 25 to 30 minutes, or until the cake is golden brown. Avoid opening the oven door before the minimum time or the cake could fall. A wooden skewer should come out clean. The cake needs to be baked fully to support the topping.

Set the pan on a wire rack.

** Increase the oven temperature to 400˚F/200˚C.

Make the Topping  In a medium saucepan, place the butter, sugar, milk, salt and espresso powder (or vanilla).  Stir over medium heat until the butter melts. Keep heating for about 3 minutes. The mixture should bubble and thicken slightly. Remove from the heat.  Stir in the almonds and set it aside.

Heat the Topping  Spoon the topping over the surface of the cake. Spread the almonds out into an even layer.

Place the cake back into the oven and bake for 8 to 10 minutes until the topping is darkened and bubbling.

Cool and Unmold the Cake  Set the pan on a wire rack and cool for 5 minutes. Run a small metal spatula between the sides of the cake and the pan, pressing firmly against the pan. Release the sides of the pan. Cool completely to room temperature.

Finished Height: 1-1/2 inches

Store: room temperature, 3 days, springform pan sides reattached, with the toffee topping left uncovered.

Pointers for Success

* A flat wire whisk or slotted skimmer is ideal for folding with the least amount of air loss.

Winter Peach Upside-Down Cake

Serves: 8 to 10

Oven Temperature: 350˚F/175˚C

Baking Time: 45 to 55 minutes

I wanted to add this wonderful recipe to Rose's Baking Basics but there just wasn't room for one more, so here it is now! Happy first day of Winter!

In mid-winter, or any time at all for that matter, when one is longing for fresh peaches for baking, this amazing and easy to make topping using frozen peaches is the answer. Surprisingly, the frozen peaches, when thawed and baked, are firm and juicy. I adapted this technique, created by my wonderful friend Emeril Lagasse, for a Good Morning America on line site. The cake component is my favorite sour cream recipe I use for a fruit upside-down cake because it holds together well, and has a dense but tender crumb. I added almond extract, which is a natural synergy with peach.

I also encourage you to try the food processor Almond Upside-Down Cake that is the base cake for sour cherry from Cenk’s Sönmezoy’s marvelous book The Art of Baking Artful Baker. He has generously given me permission to offer it to you. It is incredibly quick and easy to mix but has a perfectly even and tender crumb. 

Equipment One 9 by 2 inch high round pan, encircled with a cake strip, coated with baking spray with flour, bottom lined with a parchment round; a baking stone (optional)

Make the Peach Topping

1) Drain the peaches and set them between paper towels to absorb excess liquid. If some of the slices are thicker than the others, slice them in half with a small serrated knife.

2) Pour the melted butter into the cake pan and spread it evenly with a pastry brush. Then sprinkle the brown sugar evenly on top

3) Arrange the peach slices on top of the sugar, either with the rounded ends facing the sides of the pan or sideways, overlapping slighted as needed to fit them all in.

Preheat the Oven

* Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and place the optional baking stone on top. Set the oven at 350˚F/175˚C.

 Mise en Place

* About 1 hour ahead, set the butter and eggs on the counter at room temperature (65˚ to 75˚F/19˚ to 23˚C).

Make the Batter

1) Into a small bowl, weigh or measure the egg yolks. Add 30 grams/2 tablespoons of the sour cream, and the almond and vanilla extracts, and whisk lightly until combined.

2) In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and remaining 91 grams of sour cream and mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl.

3) Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. 

4) Drop the batter in large blobs over the peaches and with a small offset spatula, carefully spread it evenly.

Bake the Cake

5) Set the cake pan on the baking stone and bake for 45 to 55 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed. An instant-read thermometer should read about 208°F/98˚C.

Unmold, Cool and Serve the Cake

6) Let the cake cool in the pan on a wire rack for about 10 minutes. Run a metal spatula between the sides of the pan and the cake, pressing firmly against the pan. Invert the cake onto a serving plate and cool completely.

Store Airtight: room temperature, 1 day; refrigerated, 3 days; frozen, 3 months.

Baking Pearl

The baking stone helps to deepen the caramel on the peaches.

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Cenk’s Almond-Upside Down Cake (adapted from The Artful Baker)

Equipment One 9 by 2 inch high round pan, encircled with a cake strip, coated with baking spray with flour, bottom lined with a parchment round; a baking stone (optional)

Peach Topping as Above

Preheat the Oven

* Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and place the optional baking stone on top. Set the oven at 325˚F/160˚C.

Mise en Place

* About 1 hour ahead, cut the butter into large pieces and set it on the counter at room temperature (65˚ to 75˚F/19˚ to 23˚C). Also set the eggs on the counter.

Make the Batter

1) In a small bowl, whisk together the eggs and vanilla.

2) In the bowl of a food processor, process the almond flour, flour, sugar, baking powder, and salt until well blended, about 1 minute.

3) Add the butter pieces and pulse until the dough gathers around the blade, about 1 minute.

4) Add the egg mixture and process until blended, about 20 seconds, scraping down the sides of the bowl as needed. The batter will be very thick.

5) Drop the batter in large blobs over the peaches and with a small offset spatula, carefully spread it evenly.

Bake the Cake

6) Set the cake pan on the baking stone and bake for 55 to 60 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed. An instant-read thermometer should read about 208°F/98˚C.

Unmold, Cool and Serve the Cake

6) Let the cake cool in the pan on a wire rack for about 10 minutes. Run a metal spatula between the sides of the pan and the cake, pressing firmly against the pan. Invert the cake onto a serving plate and cool completely.

Snickerdoodles

Makes: Thirty 3 inch round sandwich cookies

Oven Temperature: 350˚F/175˚C

Baking Time: 12 to 15 minutes (for each of four batches)

When my pastry chef friend Miro Uskokovic served these cookies at Gramercy Tavern, I was charmed by the unexpected flow of extraordinary bourbon caramel inside a cookie but found recreating them very challenging. Finally, at the end of the day, after countless tries and the caramel escaping through cracks in the dough and losing its consistency within, I tried one more thing—rolling his dough very thin so that they baked up very crisp and sandwiching the baked cookies with a 1/16 inch layer of chewy caramel. It’s a labor of love to shape the dough and the caramel but oh so worth it.

Our Lazy Bakers took on this recipe with spectacular results.

 Plan Ahead For shaping the cookies, it is best to make the dough 1 day up to 3 days ahead.

Special Equipment Two 17 by 14 inch cookie sheets, lined with parchment

Mise en Place

* Thirty minutes to 1 hour ahead, cut the butter into tablespoon size pieces. Set on the counter to soften.

* Thirty minutes ahead, into a 1 cup/237 ml glass measure with a spout, weigh or measure the eggs. Whisk in the vanilla extract. Cover tightly with plastic wrap and set on the counter.

Make the Dough

1) In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

2) In the bowl of a stand mixer fitted with the flat beater, beat the butter and sugar on medium speed for 2 to 3 minutes until lighter in color and fluffy.

3) Gradually add the egg mixture, and beat until incorporated. Scrape down the sides of the bowl.

4) On low speed, gradually beat in the flour mixture, just until incorporated, scraping down the sides of the bowl as needed.

5) Refrigerate the dough in the bowl, tightly covered, until firm, preferably 8 hours, or scrape the dough onto a sheet of plastic wrap and refrigerate for up to 3 days.

Preheat the Oven

* Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 350˚F/175˚C.

Roll the Dough into Balls

* The dough needs to be moist and soft to form smooth shapes and to make it easier to press in the sugar.

6) In a wide shallow bowl, whisk together the sugar and cinnamon.

7) Divide the dough in fourths, about 247 grams each. Wrap each one in plastic wrap. Work with one fourth of dough at a time, keeping it covered after measuring out and shaping each ball (16 grams/about 1 tablespoon). Knead it to make it soft and smooth and then roll it between the palms of your hands to form a 1-1/4 inch ball.

8) Flatten the dough ball and press it into the cinnamon sugar, flipping it over several times to coat well with the sugar until it is about 2 inches in diameter. Lift it and press it between your thumbs and index fingers, avoiding the edges to enlarge it to 2-1/2 inches. Then press it again into the cinnamon sugar, on both sides. Set it on one of the parchment-lined cookie sheets.

9) Continue with the remaining dough, placing the cookies 1 inch apart. You can bake 15 cookies at a time on each sheet.

Bake the Cookies

10) Bake the cookies for 6 minutes. Rotate the cookie sheet halfway around. Continue baking for 6 to 9 minutes, or until lightly brown and set.

Cool the Cookies
11) Set the cookie sheet on a wire rack. Use a thin pancake turner to transfer the cookies to another wire rack. Cool completely.

12) Repeat with the remaining batches.

Mise en Place

* Thirty minutes to 1 hour ahead, cut the butter into tablespoon size pieces. Set on the counter to soften.

* Have ready a 4 cup/1 liter canning jar or heatproof container, lightly coated with nonstick cooking spray.

1) Into a 1 cup/237 ml glass measure with a spout, weigh or measure the cream. Heat it in a microwave until hot and then cover it with plastic wrap.

2) In a medium heavy saucepan, preferably nonstick, or sides lightly coated with nonstick cooking spray, with a silicone spatula stir together the sugar, bourbon, corn syrup, and cream of tartar until all the sugar is moistened. Heat, stirring constantly, until the sugar has dissolved and the syrup is bubbling.

3) Continue boiling, without stirring, until the syrup caramelizes to deep amber. (An instant-read thermometer should read about 370˚F/188˚C or a few degrees lower because its temperature will continue to rise.) Just as soon as it reaches the correct temperature, pour in the hot cream. The mixture will bubble up furiously.

4) Use a clean silicone spatula to stir the mixture gently, scraping the thicker part that has settled on the bottom.

5) Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky, but will become uniform once cooled and stirred. When the bubbling slows down, return the pan to the heat and bring the caramel to 250˚F/120˚C.

6) Immediately pour and scrape the caramel into the prepared glass jar and let it cool for 3 minutes. Gently stir in the vanilla extract and let it to cool until no longer hot—about 120˚F/50˚C, stirring it gently once or twice. It can take as long as an hour. 

* Cover the caramel with plastic wrap if not ready to use it and set it in a warm place or reheat it with 3 second bursts in the microwave or in a pot of very hot water.

* The caramel can be stored at room temperature for up to 2 days, or refrigerated for up to 6 months.

Sandwich the Cookies

7) Use a small spoon to spread about 2 teaspoons (16 grams) of the caramel onto the bottom sides of half the cookies. It is best to make one sandwich at a time so that the caramel stays fluid. If necessary, reheat the caramel with 3 second bursts in the microwave or in a pan of very hot water. 

8) Set the second halves of the cookies, bottom sides down, to create sandwiches. Press gently so that the caramel comes just to the edge.

Store Unfilled, Airtight: room temperature, 1 week; frozen, 2 months.

Filled, Airtight: room temperature, 2 days; frozen, 2 months.

Baking Gems

The caramel does not crystallize on stirring because of the acidity of the cream of tartar and the corn syrup, which is an invert sugar. But if you need to rewarm it to make it fluid, do not overheat it or bring it to a boil because it risks further thickening which would make it harder to chew.