Quick and Easy Brazilian Spicy Cheese Bread (GF)... and an idea.

Blender Brazilian Spicy Cheese Bread (GF)... and an idea. While I've made and posted the Brazilian  cheese breads (pao de queijo) before, this version is much, much easier! So easy in fact, that I've made them way too many times than I should have:). They are so delicious that you don't realize how quickly they disappear! And I love the amount it makes... not too many, nor too few. 

When I first made the first batch, I wanted them to be more mochi-like in texture because I like them chewy. But then I noticed something interesting with a pan that I had left a little longer in the oven. They no longer had the mochi like interior, especially after I had allowed them to cool. They froze extremely well and when I defrosted them some time later, I found the chewy texture had completely disappeared. Inside they were a bit hollow, which immediately reminded me of the pate choux pastry used to make eclairs/profiteroles... 

Of course my mind started thinking of all the possibilities. I just knew they would be wonderful as little "breads" that I could fill, to use for an afternoon tea sandwich... or even for an appetizer when I needed to make something for the gluten intolerant. And so I quickly filled the breads with an egg salad, and they were simply wonderful! My husband really loved these. The cheese flavor complimented the egg...  and well,  it was a win-win situation:). Hope you enjoy...

Tip: You can freeze the breads to use later and fill them if you like. To fill, simply cut the tops while still semi-frozen, scoop out some of the bread interior and then defrost completely.  Fill with your favorite filling... you can use them as a gluten-free appetizer or "sandwich" for afternoon tea.  

Ingredients: Now while I made these to be spicy, you can certainly make them without any chile:)... 

1 egg, at room temperature (I'll be honest, it's not always at room temp:)

1/3 cup extra light olive oil

2/3 cup milk

1 1/2 cups (170 grams) tapioca starch

1 cup medium packed (100 grams) grated cheese of choice*

1 teaspoon salt, or to taste

1/4-1 teaspoon togarashi chile flakes, can use any finely ground chile/adjust amount to taste/ or skip

*can use mozzarella, cheddar, parmesan, gryuere, or combination of hard cheeses, etc.

Directions:

• Preheat the oven to 400°F. 
• Grease 3 mini muffin tins generously. My tins are really mini... so if yours are bigger you might not need 3 tins, but you might need to adjust baking time to allow for the bigger tin.

1. Place all ingredients in blender and blend until smooth.

2. Divide batter into the mini muffin tins wells, filling the well to the top.

3. Bake in the oven for 12 -14 minutes, until all puffy and lightly browned.  

4. Eat while warm or save to reheat later... or simply freeze for later.

NOTE: If you want a more mochi-like interior, bake until breads barely get any color... if you want to have them on the drier side, bake a  minute or 2 longer or until the breads catch a bit more golden color. To dry them even further, turn off oven and allow the breads to cool in oven with door slightly open. Check on them though... and remove when you feel they have dried up enough. 

I filled mine with an egg salad, but tuna or chicken salad would work well... as well as other fillings of choice.

Kolaches

Kolaches... filled with apple filling. I know I haven't posted in a great while, but life has been quite busy for me. As much as I've wanted to post at least a recipe or 2 during this long absence, I simply haven't been able to do so until now. To make a long story short, I have been busy moving from our old house to a new house... and a new place... and all this during the wintery Montana months! As you can imagine, my kitchen utensils weren't always available to me... 

However, today I'm excited to finally share a recipe with you:). It's an easy sort of recipe with wonderful results! The dough is quite versatile...  it can be used as a sweet dough (fruit/ nut/ nutella)... or even savory(think spiced ground meat/sausage rolls or even an onion filling). 

The resulting recipe for Kolaches, came about when I found myself with a container of frozen apple filling that I wanted to use up. My thoughts initially was to  make a strudel, but I had no phyllo dough on hand. Then I thought to make an apple pie pizza, but didn't want to make something that I have been making too much of lately:). Incidentally, one of these days, I shall have to make the apple pizza again, just to post it here, because it is one of my favorites. In any case, because I had seen a video clip not too long ago on making simple and easy kolaches, I immediately thought the apple filling would work amazingly well in kolaches. And it sure did!

While I made my kolaches with an apple filling, you can  opt to make a cheese filling if you prefer...or try another fruit filling of choice. Since this recipe comes from Cook's Country, they include the cheese filling recipe, as well as the option of making your own fruit filling from frozen fruit. I've included the information as part of the recipe, even though I used my own apple filling. You can certainly be creative and make any filling you prefer...  but the dough is really nice to work with. I have plans to one day make  kolaches that are filled with custard and then topped with half on apricot(similar to these)... doesn't that sound good? I know there are a ton of filling variations, so the recipe is perfect....to make again and again... and file it in the recipe index:).  Hope you enjoy...

Note: The original recipe includes all purpose flour, but I used bread flour because I like the result I get in sweet doughs... however, feel free to use all purpose. Also, while the original recipe doesn't include any vanilla, I find I can't bake without it:). You can even add some orange/lemon zest to the dough if you like.

Tip: You can make smaller kolaches... making 32 instead of 16 and using a smaller cup to make indentations. I think the smaller versions would be lovely as part of an afternoon tea menu.  

You will need: makes 16 kolaches  adapted from Cook's Country

Kolach dough:

1 cup whole milk, can be straight out from fridge

10 tablespoons butter, melted

1 large egg plus 2 large egg yolks

3 ½ cups bread flour

⅓ cup sugar 

2¼ teaspoons instant yeast

1 ½ teaspoon salt, can lower to taste

1 tsp vanilla extract, can be optional

For a cheese filling:

6 ounces cream cheese, softened

3 tablespoons sugar, can adjust to taste

1 tablespoon flour

½ teaspoon grated lemon zest

6 ounces (3/4 cup) ricotta cheese

vanilla extract, to taste

For a frozen type fruit filling:

10 ounces frozen pineapple, blueberries, or cherries

5 tablespoons sugar

4 teaspoons cornstarch

can add extract of choice, vanilla, almond, lemon etc 

Streusel Topping:

1 tablespoon plus 2 teaspoons all purpose flour

2 tablespoons plus 2 teaspoons sugar 

1 tablespoon unsalted butter cut into 8 pieces and chilled

Egg Wash:

1 egg mixed with 1 tablespoon milk

Powdered sugar glaze, optional 

mix powder sugar with a bit of water/milk until drizzling consistency

Directions:

For the dough: 

1. Combine milk, hot melted butter and eggs together in measuring cup... and add vanilla extract, if using. Mixture may be lumpy.

2. Combine dry ingredients in the bowl of a standing mixer then add milk mixture and knead for 2 minutes on low speed until combined. Increase speed to medium and continue kneading for 8 to 12 minutes until dough no longer sticks to side of bowl. If the dough hasn't cleared the bowl after 12 minutes, add more flour, 1 Tablespoon at a time, up to 2 Tablespoons.

3. Place dough in an oiled bowl and cover with plastic wrap... let rise in warm place for 1 hour  or until doubled. 

( Alternately, adjust oven racks to upper-middle and lower-middle positions.  Place dough bowl on the upper-middle rack and place a small pot on the lower-middle rack (underneath dough bowl)and  pour 3 cups boiling water into small pot, close oven door, and let dough rise about 1 hour or until doubled.)

Tip: You can also refrigerate dough overnight in a covered bowl, bring to room temp, and allow to rise till doubled and proceed with recipe.

4. In the meantime, combine egg wash, make streusel, make filling of choice and set aside.

• For the Streusel: Combine all ingredients and mix together with fingers. Cover and refrigerate until needed
• For a Cheese Filling: Using stand mixer fitted with paddle, beat the Cream Cheese, Sugar, Flour, and Lemon Zest on low speed until smooth, about 1 minute.  Add Ricotta Cheese and beat until just combined, about 30 seconds.  Transfer to bowl, cover and refrigerate until ready to use.
• For a Fruit Filling: Combine 10 oz frozen Pineapple, Blueberries, or Cherries with 5 Tablespoons Sugar; and 4 teaspoons Cornstarch in bowl.  Microwave, covered, until bubbling and thickened, about 6 minutes, stirring halfway through cooking.  Mash with a potato masher.  Let cool completely and fill Kolaches as directed.
• For the Apple Filling... I used a previous frozen apple filling found in my apple turnover recipe.(You may or may not use all of the filling.)  

To Assemble and Bake the Kolaches: 

• Line 2 rimmed baking sheets with parchment paper.

1. After dough has risen, remove from bowl and flatten dough into a rectangular shape with fingers...divide dough into quarters, and cut each quarter into 4 equal pieces.... resulting in 16 pieces  

2. Form each piece into a smooth, tight ball.  Arrange 8 balls on each baking sheet and cover loosely with plastic wrap.  

3. Place the baking sheets in  a warm place and allow to double. (alternately place sheets in the oven, replace the water in the small pot with 3 cups boiling water, close oven door and let rise until doubled, about 90 minutes or until nicely doubled and puffy.)

• Preheat oven to 350 Deg F

4. Grease and flour the bottom of a ⅓ cup dry measure or a glass with a 2¼ inch diameter and use to make deep indents on top of each ball until bottom of measuring cup touches baking sheet.

5. Fill each indentation with about 1.5 tablespoons of filling... use your choice.

6. Brush tops of each pastry with egg wash, and then sprinkle sides with streusel

7. Bake for 20 to 25 minutes (do not over bake, lightly colored) and let cool for about 20 minutes. Glaze with powdered sugar glaze if desired.

 Tip: if you plan on freezing some baked. allow to cool and wrap well before placing in freezer. Defrost and warm slightly before serving.

Opera Cake... with recipe for joconde almond cake and French/Swiss buttercreams.

Opera Cake... with coffee buttercream, ganache and coffee soaked almond jaconde. I have to caution you before scrolling down... this post is VERY, very long. Probably the longest post ever! 

I debated if I should split the recipe... with a separate post for the different cake parts... the joconde layer, the French buttercream, and the Swiss Meringue buttercream. Because if you wanted to, you could use the individual recipes for other types of desserts. But in the end, I decided to put every part of this cake recipe under one post ... just because I personally like to have everything in one place without having to go back to another part in another post. It would be too complicated that way.   

In any case, this particular cake has been on my mind for a VERY long time! It's a cake we often order when travelling... because when we travel, we don't set too many restrictions on the foods we eat. We really enjoy trying out as many new or different foods as possible... We'll share most times, this way we don't overeat and get sick:). Actually, it's a good thing we don't travel often:). But if we see an Opera cake offered in a bakery, or if it's on the menu, we most likely will order a piece:).

I love to challenge myself from time to time with certain recipes that are a bit more complicated... recipes that include a variety of baking techniques, like making croissants, danish pastry, puff pastry, baguettes, various desserts, etc. But for some reason, I tend to stay away from challenging myself in the cake department. However, I love European desserts.... anything multi-layered will get my attention. This Opera cake has been on my mind for so, so long. Like a really long time.

So one day, when my husband was busy travelling with work, I decided to attempt making the cake... I wanted to surprise him when he came home. 

When making the Opera cake, I  tried going the traditional route ... however, I ended up making mine with 4 layers, versus the more traditional 3 layered cake. AND I didn't skimp on the butter or eggs... can you believe that:)?! To make me feel better, I did cut the sugar down a tiny, tiny bit:). 

The post is long because I wanted to be detailed a bit, in case some of you might want to try the recipe as well. It's not a complicated recipe, but it is best if you bake the joconde a day before... this way when you make the buttercream and assemble the cake it won't be overly tiring. I'm thinking you can even make the buttercream ahead if you like... just bring it back to room temperature.

This recipe makes quite a bit of cake, so you could easily make a half batch if you like... or you can freeze the rest. And because it is a rich cake, I suggest cutting the cake in small pieces. 

One thing I would like to do next time is to bake the cake layers a but thinner ... maybe similar to the Dobos cake. Oh, and make the chocolate top much, much thinner... because when the chocolate hardens it is really hard to cut through the cake. You want it thin... mine was quite thick, due to me fumbling with the camera and allowing the chocolate to cool down too much, making it harder to spread thinly.  But as it was, my husband really enjoyed the cake:). Another cake crossed off my bucket list:). Hope you enjoy...         

You will need: inspired by Joe Pastry

NOTE:  You will have 6 egg yolks leftover from the joconde... it will be perfect to make a whole batch of the FRENCH buttercream.... and that will be enough buttercream for the whole Opera cake recipe. I ended up making my Opera cake a few days later... so I used up my egg yolks ( didn't want to leave the yolks in the fridge for too long) and made some fresh pasta dough. 

When I finally made my buttercream(s), I ended up using just 3 whole eggs...  with the 3 yolks I made a half batch of the FRENCH buttercream... and with the 3 egg whites I made a half batch of the SWISS meringue buttercream. I figured I'd show you both buttercream techniques... you can choose to use either/or.

  

JOCONDE (Almond sponge cake) 

Note: use scale amounts for better accuracy

6 egg whites ( room temp)

1 ounce(2 TBS) granulated sugar

8 ounces (2 cups) almond flour

8 ounces (2 cups) powdered sugar, sifted

6 large eggs (room temp)

2.5 ounces( 8 TBS) all-purpose flour

1 1/2 ounces (3.5 TBS) melted butter

1.5 oz melted chocolate

COFFEE SYRUP... if you want the cake to be really, really moist, you may want to make another batch(or half a batch). 

1 cup water

1/3 cup sugar

3 TBS instant coffee ( I used 1.5 tsp instant + 2.5 TBS ground espresso powder)

CHOCOLATE GANACHE

10 oz semisweet chocolate chips

8 oz heavy whipping cream

1 tsp rum extract(or vanilla), I used rum

FRENCH BUTTERCREAM ( can use all of it for the whole cake... or halve the amount + use 1/2 of the SWISS buttercream). I cut the recipe in half and used it for 1/2 of the cake.  

6 egg yolks

1 cup sugar

1/4 cup water

16 oz butter, room temp.

1 TBS coffee extract + 1 tsp espresso powder (can use instant coffee here to taste) 

1 tsp vanilla

SWISS MERINGUE BUTTERCREAM (can use all of it for the whole cake... or halve the amount + use 1/2 of the FRENCH buttercream). I cut the recipe in half and used it for 1/2 of the cake.  

6 egg whites

1/2- 3/4 cup sugar ( I used 1/2 cup)

16 oz butter, room temp.

1 TBS coffee extract+1 tsp espresso powder

 1/2 tsp rum extract + 1/2 tsp vanilla extract (can use all vanilla)

CHOCOLATE GLAZE

6 oz chocolate, melted

1 oz melted butter

********************************************  

Directions:

JOCONDE:

• I like to bake the cake a day before assembling.
• Preheat your oven to 425 degrees F.
• Line 1 or 2 sheet pans (jelly roll pans 13x17 inches) with parchment and brush with melted butter. 

~NOTE: If baking joconde in 1 pan, you will need to split the cake in two. I baked mine in one pan and cut the layers in 2. BUT you can bake the cake in 2 pans and not have to deal with splitting the cake. Baking time will differ by a few minutes. 

~Gather your ingredients, weigh each one... and allow ingredients to get to room temperature before starting.

1. Using a stand mixer fitted with a whisk, whip the egg whites to soft peaks... about 1 minute on high speed.  Add the sugar, and continue to whip until you get stiff peaks.... another 30 seconds to 1 minute on high speed. 

2. Remove meringue into another bowl.

3. Wash, clean and dry mixer bowl. 

4. Add eggs, almond flour and powdered sugar  to mixer bowl whip on medium/high until light and increased in volume... about 3 minutes. 

5. Sift the flour over almond egg mixture. Fold the flour in until it just disappears.

6. Add 1/4 of the reserved meringue and mix in. Gently fold the rest of the meringue in 3 subsequent batches. 

7. Remove 1/4 cup of the batter and mix with melted butter. Pour this over the rest of the cake batter and gently fold it in.

8. Divide the batter evenly between the two pans ( or 1 pan like I did)... spreading it as evenly as possible over the two pans... or the single pan.

 9. Bake for 5-7 minutes ( if using 2 pans)... or about 8-10 minutes if using 1 pan.... until the cake is lightly browned. 

10. Remove from the oven and place the pan(s) on a cooling rack. Cover cake with a sheet of parchment, then flip the pan over. Carefully peel off the baked layer of parchment, then turn the cake over and allow to cool completely. 

11. If baking only one sheet, then cut cake layer in 2, width wise(short side). Using a very long serrated knife split(cut) the cake pieces in 2 horizontally.... this will give you 4 cake layers that are about 8x11.5 inches.... and about 1/2 inch thick.

If freezing, wrap cake layers tightly with plastic wrap, making sure you place a piece of parchment paper between layers so the cakes don't stick together. The cake layers can be frozen for up to a month. 

COFFEE SYRUP

Directions:

1. In a medium saucepan, add water, sugar, and coffee. Bring to a simmer, then turn heat off.

2. Allow to cool completely. Set aside. 

CHOCOLATE GANACHE

Directions:

1. Place cream in a medium sauce pan. Bring cream to a simmer, turn heat off and add chocolate. 

2. Allow chocolate to sit in the hot cream for 3-5 minutes.

3. Whisk chocolate ganache until smooth and add rum extract... or vanilla to taste. Set aside to cool and thicken, until you can easily spread it. I left mine at room temperature for a few hours.... so it thickened to a frosting consistency. 

FRENCH BUTTERCREAM: ( I ended up making half the amount (for one set of cake)... using only 3 egg yolks)

Directions:

1. Place your room temperature yolks in a mixer  bowl. Using the whisk, whip the yolks for five minutes on high speed... or until they appear light in color and a bit foamy.

2. In the meantime, while the mixer is going... make sugar syrup. 

3. Combine the sugar and water in a medium saucepan with a spout (if you have one). Heat syrup to 248 degrees F. If you don't have a saucepan with a spout, then immediately pour the syrup into a pyrex measuring cup with a spout. 

4. With the motor off, start drizzling the syrup into the yolks a little at a time, then whip the mixture for a bit on low(gently)... so as not to splatter it all onto the sides of the bowl, as it will harden and make sugar threads. Then drizzle a little more of the sugar syrup, run the machine a little, stop, drizzle... and repeat until all the syrup is incorporated. Whip the yellow egg foam until it’s cool to about room temperature.

5. When egg foam is cooled, start adding your butter, a piece or two at a time until it’s all in. Add the coffee extract, espresso powder and vanilla.

SWISS MERINGUE BUTTERCREAM ( I ended up making half the amount (for one set of cake)... using only 3 egg whites)

Directions:

1. Place the egg whites and sugar in a large metal or glass bowl (can use your mixer bowl). 

2. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque.... around 160 deg F.  

3. Remove the bowl from the heat and transfer it to your mixing bowl...  only if you've used another bowl. 

4. Whip on high speed until completely cooled and meringue is at a medium soft peak. Add coffee extract, espresso, rum and vanilla. 

5. Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled (it probably will), continue to whip until it comes back together...  then add in the remaining butter. This process took close to 10- 15 minutes... don't fret if the mixture starts out looking curdled... the longer you beat it, the quicker it will come out smooth and silky.

ASSEMBLE OPERA CAKE

Directions: 

1. Melt 1.5 oz of chocolate until fluid... then take one cake layer, which will be your bottom layer for the Opera, and spread a thin coating of melted chocolate all over all the way to the edges. Place chocolate side down unto a piece of parchment paper. 

Note: The chocolate on the bottom layer will help the joconde cake to release and not stick later on when you cut the assembled Opera cake... it makes it really nice to lift the cake pieces from the plate without any cake pieces being stuck. 

2. Allow chocolate to cool and harden, then remove parchment paper and  cut cake layer in 2 ... to yield 2 pieces that are about 8x11.5 inches. 

3. Cut the rest of the cake layers to the same size. You will have 2 sets of 4 cake layers that are about 8x11.5 inches.

4. Place a piece of parchment paper(or foil) on large plate or tray that is big enough to hold the cake layers flat and leveled. You could use a plastic/wooden board as well.  

5. Working with 1 set of cake layers(4), place the chocolate covered cake layer on the parchment lined plate... chocolate side down.

6. Using a pastry brush soak cake layer with some of the coffee syrup... making sure all the layer brushed well. 

NOTE: Make sure you divide the syrup( I sort of eyeballed it) so you have plenty to go around for all 8 cake layers (both sets)... you don't want one cake layer to be overly saturated while one is barely soaked. 

7. Place about 3/4 cup of the buttercream unto the soaked cake layer... and using an offset spatula spread buttercream evenly to the edges of the cake.... making sure the buttercream is as level as you can get it to be. 

8. Add a second layer of cake, soak with coffee syrup and add about 1/4 cup of the chocolate ganache (which has thickened and is spreadable). Spread ganache evenly to the edges.

9. Add a third layer of cake, soak with coffee syrup and add another 3/4 cup of coffee buttercream, spreading the buttercream evenly to the edges.

10. Add the last layer(4th) of cake, soak with coffee syrup and spread a VERY thin layer of ganache,..  this is just to smooth out the cake layer to an even and smooth surface... so it will be ready for the melted chocolate glaze. Place in the fridge to chill and harden.

11. Repeat process with the second set of cake layers....

Note: you may have some buttercream and ganache leftover, just freeze those for another use.

CHOCOLATE GLAZE... to be made only after both sets of cakes have been layered and refrigerated.

Directions:

1. Melt chocolate and whisk in melted butter. Spread about half  the chocolate glaze on one set of cakes, Using an offset spatula, carefully spread the melted chocolates evenly over the entire surface, working quickly so that the chocolate doesn't harden( I left my chocolate to cool down a bit and it is a bit harder to spread cleanly)... try not to go over it too much with the spatula, so it stays shiny.

2. Repeat the process with the second cake and spreading most of the remaining chocolate glaze... you probably won't use all of the glaze. I reserved some and placed it in a small sandwich bag to use for the top decoration (writing out the OPERA name, you could do whatever decoration you like, a music note, a few lines, etc... or you could add an edible gold leaf).

3. Using a long sharp knife trim the edges of the cake.

4. Allow the chocolate glaze to set a little, and then using a knife, score the cake in whatever size pieces you want. Write the Opera word, if desired, with the chocolate glaze or any other melted chocolate (can use white chocolate), or decorate as desired. Repeat the process with the second set of cake.

5. Place Opera cake in the fridge to chill further... the cake is easier  to cut when buttercream is chilled and layers are set. The top chocolate glaze will harden, but you can use a sharp knife dipped in hot water (then wiped) for an easier and cleaner cut.  Wipe knife between every cut. The opera cake is always best after several hours (overnight is best)... 

Romanian Amandina Cake...

Romanian Amandine Cakes... rum/caramel soaked chocolate nut sponge cakes. It has literally taken me 5+ years(and 500! recipes) to finally post a popular Romanian dessert ... the Amandina. Throughout my years of blogging, I've had many requests to post an Amandina recipe. Always being reluctant to make desserts that are laden with too much sugar and butter, I've postponed it for quite some time. And I know I've said this many, many times... but it's true, the sugar and butter amounts in a recipe will affect my decision in attempting it or not. Most times I skip over a recipe if I find it a bit heavy. However every once in a blue moon, I end up attempting such a recipe:)... 

Somehow, I can't leave well enough alone... so I try to tweak recipes. I find myself lowering the butter, sugar and egg amounts, if at all possible. And if it's possible, then I certainly will:). You know, I think most desserts really don't need all that butter and sugar. It's unnecessary really. And I truly believe that... a true baker might not agree with me though:). 

So when I embarked on making the traditional Romanian Amandine, well, I knew I'd want the recipe to be delicious... but without the "extra" butter and sugar. Of course, it wouldn't be delicious, without some butter and sugar:)... because butter + sugar = flavor. However, I thought I could get away with lowering some of the eggs normally found in sponge cakes by adding some leavening. It took a bit of research, adjusting and finally starting the Amandine recipe. 

While researching all sorts of European dessert recipes, I found that cakes, such as the Opera, Dobos, and other layer cakes relied heavily on sponge cakes. I loved how techniques varied when making a typical "sponge" cake...  from  the joconde(with nuts), to the genoise(beaten whole eggs), to the regular sponge cake(with or without leavening), they all had their own role. So I researched some more and found an amandina recipe that used a "joconde"-like sponge cake, but with added leavening. While most amandine recipes online are based on a chocolate sponge cake, I felt the amandina cake layers should be a bit different, more special than just a chocolate cake .... and so I went with a nut based sponge cake with leavening. The nuts would add a ton of flavor as well as texture.

The buttercream  was my worst fear... all that butter:)! However, I knew I couldn't get away without it, so I settled on a buttercream that's not so popular... the German buttercream. I loved it because it relied mostly on a custard and not so much butter as other buttercreams. I suppose I could have eliminated the eggs entirely from the custard(making a cooked flour frosting)...  it would make the cream even lighter. But I chose to add the eggs, just because this recipe won't be made that often:)... and I felt I had cut enough of the butter and sugar in the overall recipe.

German buttercream can be a bit finicky... the buttercream can separate(look curdled) if the custard and butter are not close in temperature(if custard/butter is too cold). There's a little tip that usually fixes it, and that's to warm up a bit of the buttercream and then whip it again... that extra heat normally brings the buttercream back together. As for the glaze, well, I thought it would work best with a thinned out ganache...

Now the Romanian amandine are quite moist, the sponge cake is usually moistened with a rum flavored syrup. If you didn't know, Romanians love their rum. You'll find the rum flavor in a ton of Romanian desserts, I suppose as you would find vanilla in American desserts. It's that popular. And even though the amandine, as the name implies, should have a predominant almond flavor, it's been changed to other flavors over time... coffee can be added, rum as I mentioned, or even just vanilla. 

While I posted the amandine recipe as I made it, you can certainly adapt it  and make it your own. Make a simple sponge cake, moisten it with a syrup, layer it with your buttercream of choice, even a whipped ganache would work, and glaze it as simply as you like. Add flavors that you prefer... you don't need to use rum, if you don't care for it. But this is my version... a combination of flavors we like, not overly sweet, though sweet enough... and not overly buttery, so it falls heavy. And although I've used a few teaspoons of rum, I don't think it's too overpowering... at least not for us:). 

This is a recipe my husband totally approved of, so I'm finally posting an amandina recipe I'm happy with. And so... here is my 500th recipe. It's hard to believe I've posted so many recipes! Who knows, maybe I'll make this dessert again... in a couple of years:). However, I'm still planning on baking a few other classical cakes. Actually, there's a particular cake that's been on my mind for some time now... hoping to one day cross it off my bucket list:). Hope you enjoy...  

        

Note: This took 2 days... By the end of the second day, I had had it in the kitchen.... I guess I'm not much of a baker:). But on the 3rd day, after my very first bite, I fell in love with the recipe... it was so totally worth it. Not too sweet, nor overly buttery. Just right.

My piped buttercream looks a bit soft... I ended up refrigerating the amount I reserved for piping, so when I needed to pipe it, well, it had hardened. I warmed it up again... maybe a bit too much:). 

Tip: Serve the amandine, the day after making  them, as the flavors are at their best... and serve close to room temperature.

You will need: Cake and soaking syrup adapted from Prajituria... German Buttercream idea inspired in part by BraveTart and chocolate custard portion of buttercream by Food and Wine. Glaze was mine... typical thinned out ganache:). I'd recommend using the scale amounts for better accuracy.

Nut Sponge Cake:

Caramel water

50 grams (1/4 cup) sugar

250 ml (1 cup) water

4 ex-large eggs( room temp.)

250 grams (1 cup+3 TBS) sugar

2 tsps vanilla extract

1/4 cup oil

200 grams finely ground walnuts/pecans (I used 50 grams pecans, I'm sure almonds would work)

250 grams (1 2/3 cups+1 TBS) all purpose flour (I accidentally used bread flour)

1 1/2 tsp baking soda

Caramel/Rum Soaking Syrup:

50 grams (1/4 cup sugar)

250 ml (1 cup water)

2 tsps rum extract

German Chocolate Buttercream

1 ex-large egg

1 egg yolk

2/3- 3/4 cup sugar, depending on your sweet tooth:)

3/4 cup whole milk

2 tsps cornstarch

2 tsps rum extract

1 tsp instant coffee

240 grams (2 sticks) unsalted butter, softened 

6 oz dark chocolate, chopped

Chocolate Ganache Glaze

250 ml heavy whipping cream

250 grams chopped chocolate( I used 50% milk +50% semi sweet chips)

Directions: 

Make Sponge Cake Layers: 

• Line and butter a 12 x 17 inch sheet pan with parchment paper
• Preheat oven to 375 deg F

1. Using a food processor, grind nuts till fine. Set aside.

2. In a sauce pan, add sugar, heat on medium heat and melt sugar till amber in color and all sugar is dissolved... swirl the pan to evenly melt the sugar, being extra careful to not burn sugar. Take pan away from heat and add water ... it can splatter, so be careful. Use a whisk to combine... you might get some hard caramel, but it will dissolve as it sits. Set aside to cool.   

3. In a bowl, combine flour and baking soda, whisk mixture to aerate. Set aside

4. Using a whisk attachment, beat eggs and sugar on high till light and fluffy... about 2 minutes.  

5. Add vanilla extract, oil and nuts. Fold gently to combine.

6. Add cooled caramel water and combine until just mixed. Don't overmix.

7. Sift flour mix 1/3 at a time over egg mixture and using a whisk(or a spatula) gently fold in  the flour, being careful not to deflate the mixture too much.

8. Pour batter in prepared pan, lever batter with a spatula, and give the pan a gentle tap on the counter to release any large bubbles.

9. Place pan on center rack in preheated oven and bake 13- 15 minutes or until golden and toothpick comes out clean.

10. Remove sponge cake from pan and allow to cool, cut cake vertically, in 2 equal parts. 

Note:You can at this point freeze cake for assembling Amandine another day if you like.... which is what I ended up doing. Just wrap well.

Make Caramel/ Rum Soaking Syrup:

1. In a sauce pan, add sugar, heat on medium heat and melt sugar till amber in color and all sugar is dissolved... swirl the pan to evenly melt the sugar, being extra careful to not burn sugar. Take pan away from heat and add water ... it can splatter, so be careful. Use a whisk to combine... you might get some hard caramel, but it will dissolve as it sits. Stir in rum extract. Set aside to cool.   

Make German Buttercream:

1. In a bowl, whisk, egg , yolk,  sugar and cornstarch. Set aside.

2. Heat milk in a sauce pan until small bubbles around the edge of the pan are evident... scalding the milk.  

3. Remove scaled milk from heat and slowly add to egg mixture, whisking to combine to temper the eggs.

4. Place tempered egg/milk mixture back in sauce pan.

5. Heat egg custard mix on medium heat, whisking all the time, until  it thickens and starts to bubble slowly... and then heat for another 30 seconds or so after that to cook out the cornstarch.    

6. Remove from heat and stir in chopped chocolate, whisk to combine and then add the rum and instant coffee. 

7. Allow custard to cool completely, covering with a plastic wrap on the surface so it won't form a skin. Place in  refrigerator to cool thoroughly if needed. 

Note: You will need to bring the refrigerated custard back to room temperature when mixing it with the butter, as you want the custard and butter to be at about the same temperature, otherwise the buttercream can separate. 

8. Line the inside of a 13x9 pan with plastic wrap leaving some overhang enough to eventually cover the cake layer. Place one cake layer in pan and using a pastry brush soak cake layer using only half of the caramel/ rum syrup. Set aside while you finish buttercream.  

9. Using a whisk attachment, beat butter until light and fluffy.

10. Add custard in small amounts to the butter while mixing to fully incorporate the custard... continute adding custard and mixing till all of the custard is used up and buttercream is light and fluffy. If at any time the buttercream looks a bit curdled, or separated, this may be because the butter and custard were not at the same temperature... one was probably too cold. As a fix, you may want to remove the mixer bowl and place the bottom of the bowl in some hot water( bain marie style) for a bit to warm the cream gently... and then whip it again... it should get rid of any separation. 

11. Remove about 3/4 cup of the buttercream and set aside... that is, if you want to make the buttercream swirls on top of each amandina.  

12. Using an offset spatula, spread the rest of the buttercream evenly over soaked cake layer. 

13. Place second cake layer on top of the buttercream and repeat soaking cake layer with the second half of the caramel/rum syrup. 

14. Bring the plastic wrap over the entire cake and refrigerate(or freeze) until cream is hardened. It is easier to slice cake neatly when mostly frozen.

15. Remove cake layers from fridge and trim edges. Cut in small squares... about  2x2 inch squares.

Make Chocolate Ganache Glaze:

1. Heat whipping cream to a boil, remove from heat and add chocolate. Whisk until fully combined and smooth. 

2. Allow ganache to cool and thicken, to thick pourable consistency. I placed  mine in the freezer and whisked the ganache every 10 minutes or so... until the ganache was the proper pourable consistency(it took some time in the freezer). Use 1 cake to test the consistency of the ganache before covering all of the amandine. You don't want the ganache to be too thin or it will run all over  the cakelets.  If at any point the ganache is too thick to pour evenly, then heat it gently a bit, and whisk to thin it out a bit more...

3. Spread about 1 1/2 TBS ganache over cake square using the back of the spoon to cover the whole surface and allowing some of the ganache to fall slowly over the edges. Repeat with all squares. 

4. Drizzle lines of any reserved ganache over each square, if desired... or add a bit more melted dark chocolate  to a bit of the ganache(or even use some whipped cream) to drizzle a darker chocolate lined variation. 

5.  Place the reserved buttercream in a piping bag with favorite tip and pipe small mounds in the center of each glazed amandine. 

6. Refrigerate amandine so glaze hardens a bit. 

7. Remove amandine from fridge and allow to get to room temperature before serving.

NOTE: Amandine are best the following day as the flavors improve overall. Just bring to room temperature before serving.  They also freeze amazingly well... freeze amandine on a sheet pan until hard(best if each is placed in a cupcake liner) then place in container of choice, covered. 

Raw Mini Chocolate Mousse Cakes/"Cheesecakes"... Gluten-Free, Dairy-Free, Egg-Free, Refined Sugar-Free.

Raw Mini Chocolate Mousse Cakes/"Cheesecakes"... Gluten-Free, Dairy-Free, Egg-Free, Refined Sugar-Free. I get really excited when I try a recipe that checks all the boxes for a great dessert... healthy, easy, no-bake, make-ahead, delicious and guest-worthy. Not many desserts fall in those categories, but this dessert fits them all... and more. It's a fantastic dessert! 

Over the last couple of years, I've slowly adapted using some raw ingredients/techniques in some of my recipes.... like using nuts to make a nut milk/flour, using dates/bananas  as a sweetener, coconut oil as a fat, flax/chia seeds as a binder, etc... Some of the recipes I've made aren't totally raw, as they are either partially cooked or baked. But a few of the recipes have been amazing... completely raw. And this happens to be one of those recipes. A dessert I find could rival any baked cream/cheese based dessert. It's hard to tell this dessert doesn't use any type of dairy, or cheese, or cream... and you'd never guess it's mainly made with nuts, cacao and dates. Ok, and a few other ingredients... but all good:). Having said all this, I don't totally subscribe to a raw, vegan, vegetarian, gluten-free, Paleo, etc... type of diet. Of course, if we have an intolerance to a certain type of food ingredient then I eliminate or minimize it. But for the most part, I  like to implement all sorts of foods in our diet, from all food groups... be it cooked or raw. Personally, I find a good balance is key. Ah, to get that balance just right... getting off topic here:).

In any case, this dessert happens to be just perfect for the summer months... because it's a no-bake type of dessert. It's also a wonderful make-ahead dessert, as it stays in the freezer beautifully for days... so you can plan ahead and limit any last minute preparations. You can make this dessert as mini individual servings, which looks really nice for a dinner. But if you want, you can also make it as a larger cake... maybe an 8 inch square or round pan... and just cut in small pieces. Toppings are optional, but you can really get creative with so many variations. Hope you enjoy...        

Note: While I chose to use half maple syrup and half honey, you can use either or... and you can definitely adjust sweetness to taste. 

You will need: makes 12 mini cakes

Crust:

1 cup raw pecans( can use nut of choice)

4 large medjool dates

2 TBS unsweetned finely shredded coconut

1 TBS dark cocoa/raw cacao

1 tsp vanilla extract

pinch of salt

Mousse/"Cheesecake" Filling:

2 cups raw cashew pieces

1/2 cup water

1/4 cup honey

1/4 cup maple syrup

2 tsps vanilla extract

1 tsp finely grated orange zest(optional, but tasty)

1/3 +2 TBS raw cacao( or cocoa)

1/2 cup coconut oil(warmed to liquid in a bain marie)

pinch of salt

Topping: optional, to taste

chopped cashews/pecans

unsweetened dried coconut

fresh raspberries, mashed

chocolate sauce/ grated chocolate

Directions:

Make Crust:

1. Place nuts, dates, coconut, salt, vanilla  in food processor, process till combined and is a rough chop. Add the cacao and pulse till combined to a rough paste. The crust should stick together when pressed.

2.  Place about 1 TBS of pecan chocolate crust into each mini pan well. Press down with fingers to firmly place the crust into pan. If you have any remaining crust just divide it evenly among the 12 mini wells.

3. Set the pan with crust aside. Make filling.

Mousse/"Cheesecake" Filling:

1. Place cashews into blender with honey, maple syrup, vanilla, and water.... orange zest, if using. Blend a bit till creamy.

2. Add in your cacao powder and melted coconut oil. Blend till creamy and smooth.

Assemble:

1.  Divide chocolate filling evenly between the 12 mini cheesecake pan wells.... the filling should reach to the top.  Add any chopped nuts and sprinkling of coconut, if desired. 

2. Set the chocolate mousse cakes in freezer to set... for a few hours or until very firm.... or overnight. 

3. Remove cakes from pan.... and decorate with extra chocolate shavings, nuts, melted chocolate, crushed raspberries/fruit, etc. 

4. Allow the cakes to defrost a bit before serving...  I like to place them in the fridge if I make them ahead to soften a bit so they won't be completely frozen.