Recipes for Seven Strange Cakes Now there are Ten

Recipes for Seven Strange Cakes

How can Seven Strange Cakes become Ten?

This hub has hit the Google’s top line

Google Changed Title to

‘Baumkuchen Queen of Cakes’

That is why there areTen.

Known as the "Queen of Cakes," the Baumkuchen is a kind of layered cake, known in many countries throughout Europe. When cut, the cake reveals the characteristic golden rings that give it its name, Baumkuchen, which literally translates to "tree cake". Baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade, and then covered with chocolate.

This I do like, the Marmalade I mean

The Tree and the Cake

The Baumkuchen Queen Cake is so delicate and eggy; it is only spoken of in delicious memories. Baumkuchen, a peculiar-looking, cylindrical confection, German in origin, labor intensive, requiring not only a special post on which to bake it but a particular oven to bake it in, was a special treat for me while growing up. There was a lone bakery in San Francisco that made this cake of cakes, and we would make the special trip to the city just for this baked good. But alas, all good things must come to an end, the bakery closed down, and Baumkuchen was only a sweet memory.

When cut, the cake reveals the characteristic golden rings that give it its name, Baumkuchen or translated literally, "Tree Cake". Some English-speaking countries call Baumkuchen "Pyramid cake", although the origin of the name is unknown.

It is believed that the first Baumkuchen was baked by Johann Christian D Andreas Schernikow (1784-1852). His son, Andreas Friedrich Schernikow (1815-1875) took over his father's business in 1842 and the recipe of the Baumkuchen.

Ingredients:

2 sticks butter

3/4 cup sugar

8 eggs (separated)

2 tbsp rum

grated lemon rind

1 pinch salt

1/3 cup minced almonds

1 cup plus 2 tbsp flour mixed with

1 cup plus 2 tbsp starch

1/2 cup apricot jam, melted

almond paste, powdered sugar, or chocolate icing (optional)

Cooking:

Whip butter and sugar well until creamy. Gradually add egg yolks and the remaining ingredients to the butter-sugar mixture until a light, foamy batter forms. Beat egg whites until very stiff and stir gently into the batter. Pour about 2 tablespoons batter (a thin covering) into an 8-1/2" springform pan greased with butter. On the uppermost oven rack, bake (or broil!) in a preheated oven at 450° F for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly. Repeat until all the batter is gone -- you should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available.

Chocolate history is fascinating - by studying the history of chocolate we have a revealing way of understanding social, colonial, industrial and culinary history over the last three thousand years.

What other ingredient connects the ancient histories of the South American civilizations, with all the chocolate eaters and drinkers on all the continents of the world today? A connection that is made each time we eat or drink chocolate.

The true history of chocolate is one of those histories where fact is stranger than fiction, and takes on the quality of myths and legends.

The origins of chocolate can be traced back at least three thousand years. The first peoples to enjoy the rich sensuousness of chocolate are thought to be the mysterious ancient civilizations of the Olmec and the Maya. These civilizations that lived in the heart of equatorial Central America are responsible for cultivating the trees from which all the chocolate in the world is derived.

What we do know starts with the Olmec people who lived in the area of tropical forests south of Veracruz on the Gulf of Mexico. This locality provided the unique growing conditions needed by the cacao tree. The tree can only grow in tropical areas within 20 degrees of the equator. It cannot grow if it is too high, too cold, or too dry, and it needs shelter from wind and sun. It requires protection from all manner of wild animals and is very susceptible to various diseases and ills if not grown in near perfect conditions.

With the demise of the Olmec, the cacao tree continued to be cultivated by the Maya, who lived in an area from the Yucatan peninsula in Central America to the Chipas, and across to the Pacific coast of Guatemala.

The cacao tree produces flowers and fruit year-round. The cacao tree is small and comes from the forests of Central and South America. It needs a warm and humid climate, regular rainfall as well as a fertile and well-irrigated soil. It grows in the shade, preferably at an altitude of 1,300 to 2,300 feet, in the tropics 20° above and below the equator. The cacao tree yields its first crop at 3-4 years old. It is an adult plant at 10. It produces from 300 to 1,000 pounds of cocoa per acre for about 50 years.

The Maya believed that the cacao tree was a gift to man from the gods. And in their written texts they refer to cacao as god's food. They carved sacred images of the cacao pods onto their palaces and temples. Exclusively for kings and the male elite, the cacao pod was their symbol for life and fertility, and was used only for sacred occasions and rituals.

It was so revered and culturally important that it was also used as currency. A slave could be bought for one hundred cacao beans, a rabbit for four! It was named the Cacahuaquchtl, while no other tree was considered to be worth naming!

This is Marcel Desaulniers' Chocolate Demise, a flourless chocolate cake from his book Death by Chocolate. The top and bottom layers are chocolate truffle cake; the middle layer is a chocolate ganache composite layer: one layer ganache, one layer pecan tuile, repeated 4 times, for an eight-layer composite. The pecan tuile layers are 8-inches in diameter. With three types of chocolate: Scharffen Berger bittersweet (70% cacao), semisweet (66% cacao), and unsweetened (99% cacao). The cake is frosted with chocolate ganache.

Pecan Tuiles

Ingredients: -

142 g Pecan pieces

166 g soft brown sugar

113 g unsalted butter

170 ml. Golden Syrup

96 g plain flour

In the bowl of a food processor with a metal blade, break these pecan pieces into as size very small pieces.

Heat the soft brown sugar, butter and golden syrup over medium heat and bring to boil. Remove from heat.

Add the chopped nuts and flour and mix with a rubber spatula. Place 4 tablespoons of pecan batter in the centre of each of the two non stick baking papers. Warning these portions will spread out to about 8 inches wide.

Place these two baking sheets on the top and bottom of your oven at (325 F, 170 C) and bake for 16 mins. Rotate the two sheets at about halfway through your baking cycle. They must be evenly caramel coloured. Remove from oven and set aside for 7 – 10 Mins. Transfer to a cooling rack to completely cool;

Repeat another two lots of tuiles.

Make the small ones: - 1 teaspoon of the batter on to a baking sheet allowing 8 small tuiles to a sheet.

Repeat and bake one sheet at a time, on the centre shelf and bake for 6 mins. Remove and allow to cool for 30 secs before handling. Roll the small Tuiles around a chop stick and allow to cool for 5 mins.

Truffle Cake (300 F, 150 C)

Ingredients: -

166G soft brown sugar

255 g of the unsalted butter, 28 g to be melted.

454 ml. Dark chocolate (Broken into 14 g pieces

4 eggs

And 2 more egg yolks.

To prepare the Truffle cakes lightly coat the insides of 2 9in x 1 ½ cake tins with melted butter, Line each pan with greaseproof paper and lightly coat with melted butter.

Using a double boiler place 1 inch of water in the bottom and place all the chocolate and 227g of butter and cover the tightly with cling film for 15 mins. Remove from heat and stir until smooth. Transfer to a stainless steel bowl and leave at room temperature until you need it. Place the eggs and the extra egg yolks in to the top of the clean double boiler and whisk until they reach a temperature of 110 F or 43 C. Transfer to your electric beater with a balloon whisk. Whisk on high until light and pale, 6- 7 mins. Remove and pour 1/3 of the eggs into the melted chocolate. When completely blended in, pour the rest of the eggs into this mix. (Be Gentle but thorough) Pour into the prepared cake tins and bake for 20 to 25 mins until internal temperature of the layers reach 170 F or 70 C.

After cooling in pans for 20mins, invert 1 of the tins onto cardboard cake circle invert the other layer on to the bottom of enclosed springform pan. Refrigerate the truffle layers until required.

Chocolate Ganache

Ingredients: -

710 g double cream

85 g of unsalted butter

56 g of castor sugar

576 dark chocolate broken into 14g pieces

170 g of unsweetened chocolate broken into 14g pieces

To prepare the Chocolate Ganache

Heat 85 g of double cream, unsalted butter and the sugar in a 4 pint saucepan over medium- high heat.

When hot stir to dissolve the sugar and bring mix to boil, place 567 of dark chocolate and the unsweetened chocolate into stainless steel bowl and pour the boiling cream over the two chocolates and allow to stand for five mins. Stir until smooth. Reserve 142 ml of ganache and refrigerate. Hold the rest at room temperature.

Assembling the Chocolate Demise

Dip one at a time, I inch of the tip of each small rolled pecan tuile into the room temperature ganache,

Allow the excess ganache to drip off. Lean the dipped tuile against the inside of edge of the pie tin. (Dry tip up) Keep these tuiles in the pie tin in a cool dry place.

Remove the truffle layers from the refrigerator. Pour 142 g of ganache over the tuile in the springform pan and smooth out to the edge. Place one of the large tuiles over the layer of ganache, gently pressing into position. Keep repeating until all 4 layers of Tuiles are used and covered by the ganache. Slide the last tuile over the ganache and press firmly down onto the ganache to set into position.

Cover the springform pan with cling film and freeze for 1 hour. Remove from the refrigerator. Cut around the inside of the Ganache to release from the springform tin, use a cake spatula to smooth the sides. Pour the remaining ganache, spreading out to smooth the top and sides. Refrigerate for 30 mins.

Transfer the reserved refrigerated ganache to a piping bag fitted with a medium size star nozzle. Pipe an even circle of 16 stars along the outside edge of your Demise. Refrigerate the cake for at least one hour, before cutting and serving.

Place each of the 16 small dipped tuiles from sitting on the star to the centre of the cake. (Allow the dipped ends to touch the cakes).

Cut with a serrated slicer, heating the blade under running hot water, before making each slice.

Allow the slice to come to room temperature for 45 to 60 mins before serving.

Some notes do your tuiles the day before.

Work fast rolling the small tuiles.

Serve the cake the day you assemble.

You will have every one of your guests begging you for your recipe.

You will be the host of all Parties

Four: -Twelfth Night Cake

Ingredients

900 g butter

900 g loaf sugar

1 large nutmeg, grated

7 g each of ground cinnamon, allspice, ginger, mace and coriander seed

18 eggs

142 mL brandy

900 g sifted flour

1.8 kg currants

225 g chopped blanched almonds

225 g candied orange/lemon peel

225 g candied citron peel

1 bean (whole) and 1 pea (whole)

Method

Put the butter in a warm pan and work it to a cream with your hand. Add the sugar and beat well to dissolve it, and then add the spices finely ground. Break in the eggs one by one, beating well for at least twenty minutes. Stir in the brandy, the flour and work it in a little. Next add the fruit and nuts, mixing well. Put the mixture in a baking tin and bake in a slow oven for four hours and then ice it or decorate it according to your fancy.

The ancient Roman tradition of choosing the master of the Saturnalian revels by baking a good luck bean inside a cake was transferred to Twelfth Night. In Italy, the beans were hidden in focaccia rather than a cake:

"Butter less-Milkless-Eggless Cake.

2 cupfuls brown sugar

2/3 cupful Crisco

2 cupfuls water

2 cupfuls sultana raisins

2 cupfuls seeded raisins

1 teaspoonful salt

2 teaspoonfuls powdered cinnamon

1 teaspoonful powdered cloves

1/2 teaspoonful powdered mace

1/2 teaspoonful grated nutmeg

2 teaspoonfuls baking soda

4 cupfuls flour

1 teaspoonful baking powder

1 1/2 cupfuls chopped nut meats

3 tablespoonfuls warm water

Put Crisco into saucepan, add sugar, water raisins, salt, and spices, and boil three minutes. Cool, and when cold add flour, baking powder, soda dissolved in warm water and nut meats. Mix and turn into Criscoed and floured cake tin and bake in slow oven one and a half hours. Sufficient for one medium-sized cake.

Ingredients

1 1/2 cups butter or margarine, softened

6 eggs

1 1/2 cups sugar

2 cups plain Flour

1 package Buttercream Double Dutch Frosting Mix

2 cups chopped walnuts or pecans

Oven 350 degrees F. Bundt Cake

Generously grease Bundt pan. In large mixer bowl, cream butter at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar; beat at high speed until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into prepared pan. Bake at 350 d F. for 60 to 65 minutes. Cool 1 hour; remove from pan. Cool completely before serving. Tips: Buttercream Double Dutch Frosting Mix and walnuts are essential to the success of this recipe. Since the cake has the softened tunnel of fudge. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cake may be baked in 10-inch tube pan at 350 d F. for 60 to 65 minutes. Serve cake right side up as for a pound cake. Bake at 275 degrees F. for 60 to 65 minutes."

ORIGINAL RECIPE 1966:

Ingredients

1 1/2 c Flour

6 oz Cottage cheese, sieved

1 pn Of Salt

1/3 c Golden Raisins

1/2 c Cold Butter

1/2 ts Almond extract

Water

2 tb Ground or finely chopped

FILLING

TOPPING

Instructions

MAIDS OF HONOUR PASTRY water few drops Almond extract to make pastry, sift flour and salt into a bowl. Add 1/3 of the butter or margarine and rub in until the mixture resembles breadcrumbs. Add enough water to make elastic dough. Roll out to an oblong on a lightly floured board. Cut the remaining fat into small pieces. Dot 2/3 of the dough with half the fat pieces. Bring up the uncovered dough third and fold in three like an envelope. Turn the pastry so that the open end faces you and roll out again into an oblong. Repeat with the remaining fat, fold and turn. Roll out, fold and chill. Roll out the dough until it is wafer thin. Cut out 12-15 circles to line a fairly deep 3" muffin tin. Put a tsp of jam into each tin. Mix together all the remaining filling ingredients, beating well. Spoon into the pastry tins over the jam. Bake in a hot to very hot oven, 450 o - 475o F for 10 min. Reduce oven temperature to moderate, 350 o and bake for 15 mins. Allow to cool. For the topping, blend the confectioners’ sugar with enough water to make a flowing consistency. Mix in the almond extract. Spoon a little on each little cake and let set to harden.

Ingredients 511 g white cake mix

• 2 (3 ounce) packages instant pistachio pudding mix
• 235 ml vegetable oil
• 235 ml carbonated water
• 3 eggs
• 60 g chopped walnuts
• 60 ml milk
• 42.5 g instant dessert topping
• 30 g chopped walnuts
• 12 maraschino cherries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.

2. Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.

4. To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.

A friend saw it on Google and emailed said

what about Boca Negra?

Close your eyes. Imagine the fudgiest brownie you have ever tasted. And understand that this cake is a million times better. It is all the fudge and none of the dryness, none of the chew of a brownie or a cake. It is silky, liquid fudge.

The Boca Negra cake. Boca Negra means "black mouth" in Spanish. It is named because, it will turn your mouth black with chocolate ater one bite.

Ingredients

The White Chocolate Cream

12 ounces white chocolate, finely chopped

1 cup heavy cream

1/4 cup bourbon (or more to taste)

The Cake

12 ounces bittersweet chocolate, coarsely chopped

1 1/3 cups sugar

1/2 cup bourbon

2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature

5 large eggs, at room temperature

1 1/2 tablespoons all-purpose flour

Procedure

1. Prepare the cream at least one day in advance. Put the white chocolate in the work bowl of a food processor or in a blender container. Heat the heavy cream until small bubbles form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth. Add the bourbon, taste and add up to a tablespoon more if you want. Turn into a container with a tight-fitting lid and chill overnight. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in the refrigerator.)

2. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch round cake pan and line the bottom with parchment or wax paper; butter the paper. Put the cake pan in a shallow roasting pan and set aside until needed.

3. To make by hand: Put the chopped chocolate in a medium bowl and keep close at hand. In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.

4. Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.

5. To make in a food processor: Put the chocolate in the work bowl. Bring all of the sugar and bourbon to a full boil and pour the syrup into the work bowl; process until the mixture is completely blended, about 12 seconds. With the machine running, add the butter in pieces, followed by the eggs, one at a time, and then the flour. Process an additional 15 seconds before turning the batter into the prepared pan.

6. Baking the cake: Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust. Remove the cake pan from its water bath, wipe the pan dry and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and quickly but gently invert again onto a serving platter; remove the plastic.

7. Serve the cake warm or at room temperature with the chilled white chocolate cream.

Storing: Once cooled, the cake can be covered and kept at room temperature for 1 day or refrigerated for up to 3 days. Wrapped airtight, the cake can be frozen for up to 2 months.

Thaw still wrapped, overnight in the refrigerator.

Preheat oven to 350 degrees

2 cups sugar

6 Tbl butter

1/2 tsp salt

2 tsp vanilla

Add:

2 eggs ....and mix well

Sift together:

6 tbl unsweetened cocoa powder

2 cups flour

2 tsp. baking powder

2 tsp. baking soda

Mix both ingredients together.

Add slowly as you stir

2 cups boiling water

Pour into your already prepared oblong tray approx. 9x12 pan, with butter and flour,

Bake for 45-50 minutes

After you take it out of the oven, cover it with aluminum foil until it cools.