Mango Mousse Cake With Lime-Hinted Whipped Cream

Tell me the truth, my dears, are you sick of cakes yet? Do you want to run into the warm, comforting arms of asparagus and dance the tango with some low-fat yogurt? Do you crave the cool kiss of a cucumber and dream of summer zucchini? Yeah, me too. But not before I make this cake.

Because, you see, it's my birthday. Not just "a" birthday, not some #2 or #7, but it's the birthday that heralds a whole new decade, with that pesky "3" as the first digit. Now, I'm not complaining, nor do I want to go back five years or anything. I have many, many blessings in my life (like my wonderful husband, my beautiful loving family, loyal friends who make me feel all warm and fuzzy inside, our house, a job I actually like, Wüsthof knives and a shiny new yellow KitchenAid named Lucy - yes, it's true!) and I am the kind of person who likes to look forward, not back. But this whole being 30 thing... I just don't know if I'm exactly ready for it, if that makes any sense. It seems a little bit daunting, like maybe I have to start taking this life thing a little more seriously now, like I can't wear pink or flirt my way out of speeding tickets, like jello shooters aren't cool anymore and I can officially start saying things like "kids these days" while shaking my head at Lady Gaga. Brrr, snap me out of this, someone! Oh, wait, there's still a mango cake. Ahh... all is right with the world.

After making birthday cakes for everyone else, you know that I had to make one for myself as well, right? I used my favorite yellow cake recipe from (you guessed it) Sky High: Irresistible Triple-Layer Cakes, which has worked wonderfully for me before. Instead of a tall, triple-tiered 9" cake, I did a shorter double-tiered 9x13 cake, which I think was just perfect (I may be the only person in the world who is indifferent to gigantic cakes). I filled the cake with a thick layer of mango mousse, moistened the layers a little with simple syrup flavored with lime juice and rum, and topped it with lightly-sweetened whipped cream to which I added a little lime zest. It was a heavenly combination - substantial enough for such a substantial date, and yet, light, breezy and summery - just what this 30-year old afraid of growing up would want to eat.

Mango Mousse Cake With Lime-Hinted Whipped Cream
A big thank you to the lovely and talented Helen of Tartelette, who helped me with the ideas and flavors for this cake.

Assembly: Set the first layer of the cake inside a mold (or inside a 9x13 cake pan with straight sides). Brush the layer with half of the lime/rum syrup. Spread the mango mousse on top of the cake layer. Lay the second cake layer on top of the mango mousse. Gently press on the top to distribute the mousse evenly. Brush the top layer with the rest of the lime/rum syrup. Wrap tightly with plastic and refrigerate for two hours or overnight. Unwrap the cake and either unmold (if using a cake mold) or carefully turn it over onto a 10x14" cake board (if using the latter method, the bottom layer will be the top, but it doesn't matter at all). Prepare the whipped cream frosting and frost the cake. Decorate with chocolate shavings and allow to set for at least 3 hours.

Vanilla Buttermilk Cake (Sky High: Irresistible Triple-Layer Cakes)
3 3/4 cups cake flour
2 1/2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs
2 egg yolks
2 1/2 teaspoons vanilla extract

Preheat the oven to 325°F. Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter.

Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.

Mango mousse (Tartelette)
3 teaspoons powdered gelatin, 3 tablespoon water
8 oz mango puree (I made my own from 2 large mangoes, but next time, I think I will buy it for more concentrated mango flavor)
4 tablespoons sugar
1 cup heavy cream, cold

In a small bowl, sprinkle the gelatin over the water and let it soften while you prepare the fruit. In a medium saucepan, bring the mango puree and sugar to a simmer. Remove from the heat and add the softened gelatin. Stir until the gelatin is completely melted. Transfer the fruit puree to a large bowl and let it cool to room temperature.

In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form. Fold about 1/3 of the whipped cream into the fruit puree to lighten it up (do not worry about losing air at this point). Carefully fold in the rest of the whipped cream. Use within one hour.

Rum/lime simple syrup
1/3 cup water
3 tablespoons sugar
2 tablespoons rum
1 tablespoon lime juice

In a small saucepan set over medium high heat, bring all the ingredients to a simmer until the sugar dissolves, stirring occasionally. Let cool to room temperature.

Stabilized Whipped Cream Frosting (Tartelette)
2 cup heavy cream
1/4 cup sugar
1 1/4 tsp powdered gelatin dissolved in 3 Tb. cold water
grated zest of one lime

Rub the lime zest into the sugar to release the oils. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream with the sugar/lime zest until soft peaks. In the meantime, dissolve the gelatin in the microwave for 10 seconds. Or set the cup where the gelatin was in a large saucepan filled with a couple of inches of water, bringing the water to a simmer and waiting for the gelatin to melt. Slowly pour the gelatin in one steady stream over the whipped cream and continue to whip until firm. If you add your gelatin a little cooled and before the whipped cream is still at soft peaks stage, it should not clump on you. Decorate your cake with the whipped cream and return the cake to the refrigerator to chill until you are ready to serve it, at least 3 hours.

Continued after the jump...

Strawberry Cream Cake

I'll tell you something - I am not an impulsive person by nature. In fact, I am the complete opposite of that. I like to think and plan, to draw up lists (and lists of lists), to "talk things over" ... and over... and over until A. gives me that look and I know it's time to stop. And yet, I often do things on impulse because I just know that it's right and regrets are the worst things to end up with. Some of the best decisions I've ever made have been split-second-gut-feeling type of things and I've learned that trusting my intuition and letting go of control brings about the sweetest freedom.

I had this same feeling when I saw an email in my inbox from a person whose name I did not recognize. I read it, and I just knew. It was an email from a mother. She said that her son lives in Los Angeles while the rest of the family is in Brazil, and she said, "we would like to send him a strawberry cake with fresh whipped cream, for his birthday, because he loves it." She used to make this cake for his birthday all the time. She said that she and her mother looked through photos of cakes for an hour, and then, she saw a photo of my cake and said: "look, mom, this cakes look so good, and this strawberry cake looks like ours, it must be made by a jewish mother." It made me cry, and I am not the kind of person who cries easily at all, because I know that if I was far away, my mom would do the same thing, she would find a way to send me something familiar so that I know she is thinking about me and that she loves me. With a mother like that, no one can be alone, even in a strange country half the world away. I am not a mother yet, but this is the kind of mother I hope I will be. Of course, I had to make this cake. I was honored to do it.

Life is a strange and beautiful thing, my friends. How wonderful it was that she found me, me to do this lovely thing for her son. Happy birthday, dear S., and best wishes to your whole beautiful, loving family!

Strawberry Cream Cake
1 chiffon cake (recipe below)
2 lb strawberries
Whipped cream filling (recipe below)
Milk/rum mixture (below)
1/2 cup heavy cream and 1 tbsp sugar for the topping

To Assemble
After the cake has cooled, slice it into three layers with a very sharp, serrated knife. Remove the stems from the strawberries. Set aside the best 20 and slice those in half. Chop the rest of the strawberries and set aside. Prepare the whipped cream filling. Also prepare the milk/rum mixture.

Line the sides (not the bottom) of a 10-inch springform pan with plastic so that there is enough overhang to cover the cake completely. Place the bottom layer of the cake inside the springform pan. Moisten it with one-third of the milk/rum mixture. Arrange a ring of strawberry halves, cut side down and ends facing out, around the perimeter of the cake layer.

Spread half of the chopped strawberries on top of the cake layer. Gently spread half of the whipped cream on top of the strawberries. Place the second layer on top. Moisten and repeat with strawberries and cream. Place the third layer on top and moisten with the rest of the milk/rum mixture. Wrap the top of the cake in plastic and press gently to distribute filling. Refrigerate for 4 hours or overnight.

Whip half a cup of heavy cream and 1 tbsp sugar until stiff peaks form. Frost the top of the cake and decorate with more strawberries.

Chiffon Cake
2 1/2 cups all purpose flour
2 tsp baking powder
1 1/2 cups sugar
1/2 tsp of salt
1/2 cup of vegetable oil
6 large egg yolks (I used 5)
3/4 cup of water
2 tsp vanilla extract
1 1/2 tsp lemon zest, grated
10 large egg whites (I used 8)
1/4 tsp cream of tartar

Preheat the oven to 325F. Line the bottom of a 10-inch springform pan with parchment paper cut to fit the bottom exactly. Do not grease the sides of the pan.

Sift together the flour and baking powder into a large mixing bowl. Add 1 1/4 cups of sugar and add the salt, whisk to combine. In a small bowl, whisk the oil, egg yolks, water, vanilla and lemon zest. Make a well in the flour and add the yolk mixture, and then whisk thoroughly and quickly until very smooth.

In a large mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and beat on medium-high until the whites hold soft peaks. Slowly add the remaining 1/4 cup of sugar until the whites hold firm, shiny peaks.

With a rubber spatula, fold about one-third of the whites into the batter to lighten and then gently fold the remaining whites until combined.

Pour the batter into the prepared pan, smoothing the top with a spatula if necessary. Bake for 45-55 minutes until the top springs back and the tested inserted into the center comes out clean (note: in my oven, this took an extra 30 minutes - I was checking every 10 min after the 50 minute mark). Let the cake cool in the springform pan (so the cake holds its shape) and then run a sharp knife around the edges and unmold.

Whipped Cream Filling
2 cups heavy cream
1/2 cup granulated sugar
1 tsp vanilla extract
1/8 tsp salt

Place the heavy cream in the bowl of a mixer with a pinch of salt. Whip on medium-high until frothy, then slowly add the granulated sugar and vanilla. Whip until stiff peaks form.

Milk/Rum Mixture
3/4 cup whole milk
2-4 tbsp rum (depending on how boozy you want it to be - optional)
1/4 cup of sugar

Place the milk and sugar in a small saucepan. Heat on low-medium heat, stirring, until the sugar is dissolved (do not let the milk come to a boil). Take off the heat and add rum. Allow to cool to room temperature.

Assemble the cake and decorate! For the decorations, I melted about 4 oz of white chocolate in a double-boiler (well, my make-shift double boiler, which is a heat-proof bowl set over a pot of gently-simmering water - make sure the bottom of the bowl does not touch the water and that steam does not get into the bowl). I drizzled some of the white chocolate over halved strawberries, left them in the refrigerator for an hour to set and then arranged them on top of the cake. I mixed the rest of the melted white chocolate with about 3 drops of yellow food coloring and piped the letters (as you can see, my calligraphy is atrocious... sigh... at least the white chocolate is tasty! I use Callebaut white chocolate and it melts like a dream).

Continued after the jump...

Nutella Chocolate Cake

Sometimes, a cake is not just a cake. See, when you're friends with someone for fourteen years, when you've been through the ups and downs of life together, when you've cried and laughed and found life a little ridiculous and wonderful together, a 30th birthday cake is kind of like a summation of all those nights we stayed up until 3am propounding theories about the boy who went to Jamaica and discussing the relative merits of Bakery Boy 1 vs. Bakery Boys 2 & 3 (don't ask, you don't want to know). The trips to Palm Springs, the times we went shopping and bought the same outfit (and didn't even get mad at each other), the almost-being-pulled-over-by-the-cops-while-sort-of-kind-of-tipsy and the one jaywalking ticket we had to split between the two of us (as well as the Haagen-Dazs ice-creams we always shared). We were probably the only ones who voluntarily read Anna Karenina in high school (and loved it). Holding each other's hand through the loves that never were and celebrating birthdays, graduations, new jobs, and even a wedding (guess who watched My Big Fat Greek Wedding with me the night before I got married and peeled the petals off of 10 dozen roses? And guess who laughed at me the entire time?). So many memories, so much love, and I tried to fit it all into one cake.

Oh, but it was, it was a cake. Two thick, chocolaty layers filled and frosted with the most luscious, sweetest Nutella Swiss buttercream that you can imagine, and even a double layer of prime California strawberries in between. Because that's just what this girl likes, you see, and if a friend like that likes things like these, well, it's just a match made in heaven, isn't it? This cake could only go one way, and hoooo boy, did it ever.

Happy birthday, my dear friend, and here's to many, many more birthdays and memories to be shared!

For the chocolate cake, I used one of my favorite birthday cake recipes from "Sky High," one of my favorite (probably the favorite) cake books. The cake is super moist and chocolaty and the coffee gives it an extra depth of flavor that I really enjoyed (you can use decaf if you don't drink coffee). The Nutella buttercream? I just winged that. All you need to know is that I used almost a cup of Nutella - I highly recommend it. Don't be intimidated by Swiss buttercream - once you know what to expect (and I'll tell you exactly what that is), it's really very easy to make and tastes way way better than the "simple" buttercreams that only use butter and powdered sugar.

To frost and fill the cake (mine was a 9x13 two-layer cake), arrange the first cake layer on a cake board. Spread a layer of buttercream about 1/2-3/4 inch thick on the layer. With a large round piping tip, pipe a border of buttercream along the outer perimeter of the cake. Hull and slice the strawberries (I use about 1 lb), and arrange them in two layers on top of the buttercream. Reserve a few as decoration for the top of the cake, if you'd like. Place the second cake layer carefully on top. Coat the top and sides with a thin layer of buttercream (that'll be your crumb coat) and refrigerate for at least an hour or until the buttercream is very firm. Then, decorate with the rest of the buttercream. I used Nutella to pipe the letters - bad idea, it pipes horribly (as you can tell from the picture) so next time, I will probably just melt a little bit of dark chocolate and use that for piping the letters.

Chocolate Butter Cake
Sky High: Irresistible Triple-Layer Cakes

A few notes about the cake:
(1) The recipe makes a three-layered 9-inch round or 8-inch square cake. However, I made mine a two-layered 9x13" cake and I thought that turned out really well. The layers were thick, but there wasn't *too* much cake, if you know what I mean. The size fed about 30-40 people (depending on how thickly you slice it) and seemed perfect for a birthday cake. However, I'd love to make the tall tall tall 9 or 8-inch version one of these days!
(2) This cake is pretty sturdy and yet, I had trouble (because of the size) lifting the second layer to fit on top of the first layer. Hence, I would really recommend wrapping the cake in plastic (3 layers) and freezing for a few hours or until the cake is firm. Then, it won't break when you're maneuvering the layers.
(3) Remember that as a butter cake, it will be dense if you eat it straight out of the refrigerator. Make sure to leave it out for at least a half hour to an hour before serving so you get maximum fluffiness. The buttercream holds up very well to all kinds of weather, so you can leave it out even if it's fairly hot.

3 cups cake flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder (not Dutch process)
3 teaspoons baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups buttermilk
3 eggs
1 1/2 cups freshly brewed coffee (or decaf - I use instant coffee), cooled to room temperature

Preheat the oven to 350F. Butter or spray your cake pans (or pan, if you, like me, only have one 9x13 cake pan and can bake one layer at a time) and line the bottoms with parchment paper cut to size. Butter or spray the paper.

In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. At this point, please make sure to scrape the bowl very very often because the little deposits of flour, sugar and cocoa can really sneak up on you.

Whisk the eggs and coffee together, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. In the end, stir carefully, bringing up the batter from the bottom of the bowl to make sure all the batter is at an even consistency. Divide the batter among the prepared pans (if you are using 9-inch round or 8-inch square pans, each pan will take about 3 1/4 cups of batter; if you are only using two 9x13-inch pans, well, you can do the math, right? And if not, just eyeball it like I do).

Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn the cake layers out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool. (to frost, wrap tightly in plastic and freeze for a few hours).

Nutella Swiss Buttercream (also called Swiss Meringue Buttercream)
Nutella added to my favorite Swiss Buttercream recipe from (who else?) Martha Stewart

Note: because of the Nutella addition, I found this buttercream to be not as stiff as if I had made it without Nutella, so while you probably won't be able to pipe chocolate roses with it, it still holds up extremely well to simple piped decorations and I was very pleased with it.

5 large egg whites
1 1/4 cup of granulated sugar
4 sticks (1 lb) of unsalted butter, at room temperature
1 tsp vanilla extract
1 cup Nutella, at room temperature

Place a medium sized pan with about 3 inches of water over medium heat and allow water to come to a gentle simmer. Put the egg whites and sugar in a large heat-proof bowl and set over the simmering water, making sure the bottom of the bowl does not touch the water. Whisk egg whites and sugar together constantly until the sugar is completely dissolved (when you rub the egg whites between your fingers, you should not be able to feel granules of sugar). This usually takes about 5 minutes.

Transfer the egg mixture to the bowl of a stand mixer (make sure to wipe the condensation off the bottom of the bowl which you've just taken off the heat because if water gets into the egg whites during transfer, they won't whip up properly). Whip on medium-high speed until the whites hold firm peaks and are cool to the touch.

Meanwhile, cut the softened butter into 1 tbsp chunks (8 chunks per stick of butter) and once the egg whites hold firm peaks, lower the speed to medium and add the butter one chunk at a time, allowing it to incorporate into the egg mixture for about 20 seconds before adding the next one. Continue to add until all the butter is incorporated.

Here's the thing with buttercream: you need patience and faith. At first, the mixture will look soupy and you will a little skeptical. Then, as more butter is incorporated, it's going to look soupy and curdled, and then you will be afraid that it's never going to come together. Then, it's going to look really curdled and disgusting, and you will want to cry and throw it out. Don't, just keep mixing. I promise that just when you think it's reached its most curdled and disgusting point, it's going to magically turn into smooth, beautiful, thick buttercream.

When the buttercream is smooth, add the Nutella and mix slowly to combine, scraping down the bowl if necessary.

Continued after the jump...

Baked French Toast

Here's something you've probably figured out about me: I like to throw parties. I love to see my friends and family all dressed up and ready to relax, tell jokes and eat some good food. I love seeing my dad tease my sister, my mom dashing around the kitchen with a glass of champagne, and all the other familiar patterns that always emerge when we all get together.

I'll tell you something else - I have a hostess apron. A real, cute, frilled hostess apron that makes me feel like I want to twirl my skirt (and sometimes, I really do, kind of like a 5 yr old). Generally, I cook in an old ratty t-shirt that I'm not afraid to splatter with flour and butter, but a half hour before the guests are supposed to come over, I'll leave the kitchen and pretty myself, and then I will put on my hostess apron and make everyone believe that I've been standing in the kitchen for hours (when in fact, 90% of the work was done the night before and the day of, I pretty much frosted the cake and mixed up a green salad. I might have put things on platters, too, but I was eating scraps of cake so my brain is a little hazy on that point).

This baked french toast (ok, it's more like a bread pudding) lets me get out of the kitchen that precious half an hour earlier. You do all the prep work the night before (there isn't much of it) and then about an hour before the guests arrive, you pop this baby into the oven and voila, out comes a perfect, fluffy, sweet treat that everyone will love. Minimal effort + maximum taste = pretty darn awesome. Oh, and just in the interest of full disclosure, I drizzled Nutella over my portion. I'd tell you how good it was, but it's a little x-rated, so you'll just have to use your imagination.

Baked French Toast
adopted from Gail Gand's Brunch

I love this little book. So far, the crepes were stellar and this bread pudding/french toast disappeared faster than I could stick a spoon in it. The book is sunny, homey and inviting with delicious photographs, and I love the way it has simple things - cheese and tomato galette, almond french toast, pear and almond tartlets, just to name a few - that I conceptually knew existed, but now cannot imagine living without.

10 slices of thick white bread (I use either challah or Hawaiian sweet bread)
7 large eggs
1/2 cup sugar
3 1/2 cups whole milk
1 tbsp vanilla extract

Topping:
6 medium apples (I use Gala or Golden Delicious)
2 tbsp unsalted butter and more for buttering the dish
1/2 cup sugar (I usually use less - about 5 tbsp - if the apples are sweet)
3/4 tsp ground cinnamon (more if you like cinnamon, up to 1 1/2 tsp)
sprinkle of ground nutmeg

The night before:

Make the topping: peel, core and cut the apples into 1/4-inch thick slices. Heat the butter over medium heat until melted, then add the apples and cook, stirring a few times to coat in butter, until the apples are tender (about 10 minutes). Turn off the heat and stir in sugar and spices. Set aside.

Butter a 9x13-inch baking dish. Cut the bread in half to make triangles and either toast it lightly or leave it out on the counter for a few hours. Arrange the bread in the dish in two rows, so the slices overlap.

In a medium bowl, beat the eggs with the sugar, milk and vanilla until smooth. Pour the custard over the bread, pressing the bread down a bit if it's poking up above the milk. Spoon the apples over the top. Cover and refrigerate overnight.

The next day:

Heat the oven to 350F. Uncover the baking dish and bake 50-60 minutes, until the custard is set and doesn't shimmy when you shake the pan. It will puff up and brown slightly. Remove from the oven and let it rest for 10 minutes before serving.

Continued after the jump...

Strawberry Bavarian Cake and a Trifle

I am disturbingly indecisive these days. This is strange because I usually know exactly what I want (salespeople hate me) and go after it without too much internal debate. Lately, however, the prospect of the smallest decision, like choosing a sandwich at lunch, is making me want to either run away in panic or bury my head in the sand (I can't decide which one... heh).

For example, this Bavarian cake. The internal monologue went something like this: "Omg, I hate this cake. There are just too many components. I mean, who wants to make a cake and strawberry puree AND a batch of pastry cream AND whipped cream AND stabilize it with gelatin?? I am crazy, aren't I? I'm preparing to have 12 people over for brunch. Why could I not have chosen a simple tea cake or something? OH MMMMM.... wait, this cake is AMAZING! It's fantastic, in fact! I am totally making this again! Well -- maybe without the pastry cream... But the pastry cream is SO GOOD! Maybe skip the gelatin? BUT......" and then my head exploded. But at least, I got to eat this cake, and so should you because, really, it's a perfect summer cake and it's totally worth it. I think.

The only problem I found with this recipe is that it makes way too much cake. I mean, you only need 2 layers, and I had enough cake left over to make 8 mini-trifles (cake cubes layered with strawberries, strawberry puree and whipped cream). Not that I'm complaining, the cake itself was deeeelicious, even if it took an extra half hour to bake, but I don't like surprises in baking, so next time, I would either halve the cake recipe (it halves beautifully) or make it a tall, 3-layer cake with less filling between each layer.

Strawberry Bavarian
Tartine

1 Chiffon cake, cut into 2 layers (note: this recipe makes way too much cake. Next time, I will either do a tall, 3 layer cake, or halve the chiffon cake recipe)
Fruit puree (recipe below)
Filling (recipe below)
Whipped Cream Topping (recipe below)
Strawberries - about 2 pints (20 oz)

Assembly directions: Prior to assembly, bake the cake and cut it into 2 layers. Make the strawberry puree and the pastry cream. Then, line the sides of a 10-inch springform pan with plastic so that it does not cover the bottom, but there is enough overhang to cover the top of the cake completely. Fit the bottom layer inside and moisten it with half of the fruit puree. At this point, make the gelatin-stabilized whipped cream and mix with pastry cream.

Spread a little of the cream filling on the bottom layer, just barely to cover. Cut about 7-8 strawberries in half and line them up against the sides of the pan, pressing into the cream (so the strawberries go all the way around). Leaving the other strawberries whole, stand them up on top of the bottom layer of the cake, pressing into the cream. Carefully, spread the rest of the filling on top and fit the second layer on top of the filling. Moisten the layer with the remaining fruit puree. Cover in plastic and press gently to spread the filling evenly. Leave in the refrigerator to set for 4 hrs or overnight.

When you are ready to finish the cake, unmold it carefully from the pan and peel off the plastic, then whip the whipped cream with the sugar for the topping until soft peaks form and frost the top of the cake. Decorate. The cake will keep for 3 days (just be careful that it does not absorb the smells of the refrigerator).

Chiffon Cake
2 1/2 cups all purpose flour
2 tsp baking powder
1 1/2 cups sugar
1/2 tsp of salt
1/2 cup of vegetable oil
6 large egg yolks (I used 5)
3/4 cup of water
2 tsp vanilla extract
1 1/2 tsp lemon zest, grated
10 large egg whites (I used 8)
1/4 tsp cream of tartar

Preheat the oven to 325F. Line the bottom of a 10-inch springform pan with parchment paper cut to fit the bottom exactly. Do not grease the sides of the pan.

Sift together the flour and baking powder into a large mixing bowl. Add 1 1/4 cups of sugar and add the salt, whisk to combine. In a small bowl, whisk the oil, egg yolks, water, vanilla and lemon zest. Make a well in the flour and add the yolk mixture, and then whisk thoroughly and quickly until very smooth.

In a large mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and beat on medium-high until the whites hold soft peaks. Slowly add the remaining 1/4 cup of sugar until the whites hold firm, shiny peaks. With a rubber spatula, fold about one-third of the whites into the batter to lighten and then gently fold the remaining whites until combined.

Pour the batter into the prepared pan, smoothing the top with a spatula if necessary. Bake for 45-55 minutes until the top springs back and the tested inserted into the center comes out clean (note: in my oven, this took an extra 30 minutes - I was checking every 10 min). Let the cake cool in the springform pan (so the cake holds its shape) and then run a sharp knife around the edges and unmold.

Fruit puree

1/2 pint (6 oz) strawberries
1/4 cup of sugar
pinch of salt

Combine everything in a blender or food processor and blend until smooth.

Filling
1 batch of Pastry cream (about 2.5 cups)
1 1/2 tsp powdered gelatin
1 tbsp water
2 cups heavy cream

In a small dish, sprinkle the gelatin over water to soften. Heat about 1/2 of the pastry cream (in the microwave or in a double boiler) until hot and whisk in the gelatin until smooth. Whisk half of the remaining pastry cream into the hot mixture, then whisk in the rest. In a mixing bowl, whip the cream until it holds medium-stiff peaks. Immediately and gently fold the pastry cream into the whipped cream with a rubber spatula. Because the filling will begin to set as soon as the gelatin is mixed into anything cold, it's best to use it immediately (see instructions above on assembly).

Topping
1 cup heavy cream, very cold
4 tsp sugar

Whip the cream on high speed until thickened. Add the sugar slowly and whip to soft peaks.


You can make a liqueur-flavored sugar syrup in place of the fruit puree for moistening the cake layers. In a small saucepan, combine 1 cup minus 2 tbsp sugar (6 oz) and 1/2 cup water and bring to a boil, stirring to dissolve the sugar. When the sugar has dissolved, remove the pan from the heat and refrigerate until cold. Select the liqueur or other spirit that complements the fruit you are using and whisk 2-4 tablespoons into the sugar syrup.

Continued after the jump...

Mother's Day & Rustic Bread

[the rustic bread recipe is after the jump]

So somehow, I was talked into (or talked myself into) having 11 people for brunch on Sunday to celebrate Mother's Day. I don't know how these things happen, I really don't. One minute, I'm contemplating making French toast for brunch on Sunday, and the next, there are 11 more people joining me. Really, I can't be responsible for myself when I'm thinking of brunch, it's all the hazy sunshine mixed with a heavy dose of champagne that clouds my judgment.

Regardless, if there is a holiday that is worthy of a brunch, it is Mother's Day. You see, my mom, she is amazing. She is a super-woman. I don't know how she does it, I wish I could tell you her secret, but she is just so above and beyond, well, anyone else, that when in 6th grade we had to write an essay about the woman we most admired in life (and boy, there is a wealth of choices, isn't there!), I was like, "DUH" and put "my mom." I don't think I ever let her see the essay, though, because that would have been embarrassing, to be admiring your mom in your teenage years, you know?

If your mom is a fabulous, sparkling, diamonds and rubies kind of lady, it's hard to find things to impress her with. Luckily, I don't have to - because she also loves me like no one else, which means it's easy to make her happy. And yet, such is the nature of the mother-daughter relationship, that I still try, all the time, to make something new to dazzle her with. I've put together a few recipes for you guys that my mom has loved and I hope that whatever you do, whatever you make, you just let your mom know that you love her, because that really is the most important part of Mother's Day (and every day). Ugh, now I am being schmaltzy, but it's just that time and I can't help it. On to the food:

Strawberry Frangelico Tart (with mascarpone)
Fruit Tartelettes
Cream Puffs
Chocolate-Dipped Strawberries
Crème Brûlée
Strawberry Tart (without Frangelico, but with pastry cream)
Crepes With Sauted Apples (here is a recipe for the crepes)
Strawberry Scones
Guinness Chocolate Cupcakes

What will I be making for my mom on Mother's Day? For the others, there will be bagels and crab salad and a yet un-tested and un-photographed (but delicious sounding) baked French toast with sauted apples; but for my mom, there will be bread, because it is the thing that sustains us, just like our mothers. Cue the music, you guys, because when I go for the sentimentalism, I don't hold back! :)

Rustic Bread
Adapted from Jeffrey Hamelman via Break for Bread (a lovely blog, btw)
Makes 2 large loaves

This is a wonderful, dense country bread that's perfect for sandwiches (or for slathering with salted butter, as A. likes to eat it, dispensing with all the sandwich nonsense). It wasn't difficult to make at all and I encourage you to try. As you can tell, my bread-slashing skills leave a lot to be desired, so if anyone has any advice on how to go about slashing the loaves, I would greatly appreciate it!

Overall Formula:
Bread Flour: 1 lb, 9.6 oz (80%)
Whole-wheat flour: 6.4 oz (20%)
Water: 1 lb 6.1 oz (69%)
Salt: .6 oz (1.8%)
Yeast: .06 oz, instant (.6%)
Total Yield: 3 lb, 6.7 oz (171.4%)

Pre-Ferment
Bread flour: 1 lb (3 5/8 C)
Water: 9.6 oz (1 ¼ C)
Salt: .3 oz (½ T)
Yeast: 1/8 tsp, instant
Total: 1 lb, 10 oz

Final Dough
Bread Flour: 9.6 oz (2 ¼ C)
Whole wheat flour: 6.4 oz (1 ½ C)
Water: 12.5 oz (1 ½ C)
Salt: .3 oz (½ T)
Yeast: .06 oz instant (½ tsp)
Pre-ferment: 1 lb, 10 oz (all of above)
Total: 3 lb, 6.7 oz

1. PRE-FERMENT: Disperse the yeast in the water, add the flour and salt, and mix until just smooth. At 60 percent hydration, it will be stiff and dense, but add water if necessary to correct the hydration. Cover the bowl with plastic and let stand for 12 to 16 hours at about 70°F. When ripe, the pre-ferment will be domed and just beginning to recede in the center.

2. MIXING: Add all the ingredients to the mixing bowl except the pre-ferment. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients. As the dough is coming together, add the pre-ferment in chunks. If necessary, correct the hydration by adding water or flour in small amounts. Finish mixing on second speed for about 21⁄2 minutes. The dough should be supple and moderately loose, with moderate gluten development. Desired dough temperature: 75°F.

3. BULK FERMENTATION: 21⁄2 hours. [Irene's note: don't forget to fold! See step 4 below]

4. FOLDING: Fold the dough twice, once after 50 minutes of bulk fermentation and again 50 minutes later. [Irene's Note: I lifted the dough off the counter and let it stretch, and then folded in thirds like an envelope]

5. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces. Preshape lightly into rounds and place on a lightly floured work surface, seams up. Cover the rounds with plastic. When the dough has relaxed sufficiently (10 to 20 minutes), shape into round or oval loaves, place them either into floured bannetons or between folds of floured baker’s linen, and cover with plastic. [Irene's note: I floured a stiff cotton apron that I have and folded it to make little wells for the bread, propping it up on either side with something to keep it from sliding apart]

6. FINAL FERMENTATION: Approximately 11⁄4 to 11⁄2 hours at 75°F.

7. BAKING: Invert the risen loaves onto the loading conveyor or peel. Slash the desired scoring pattern with a blade. Presteam the oven, load the bread, and steam again [Irene's note: I only did this once by putting an empty loaf pan on the bottom of the oven while it pre-heated, and then pouring a cup of boiling water into it right after I placed the loaves into the oven to create steam]. Bake at 450°F. Open the oven vents after the loaves show color, in order to finish the bake in a drying oven [Irene's note: I also didn't do this as my oven has no way to open and close the vents... it worked out just fine, I promise]. Loaves scaled at 1.5 pounds should bake for 35 to 38 minutes.

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Chocolate-Dipped Strawberries

I am lucky to have a friend. She is one of those very rare and beautiful people, I think you know what I mean. The kind of friend whom you can't imagine your life without and whose kids you love like they were your own from the first moment they enter the world. She has a beautiful soul, the warmest hugs and the sweetest smile. Really more a sister than a friend.

My friend is about to bring her second son into the world, the cycle of life and birth beginning again and just in that magical time when the world is waking up, shaking the cobwebs out of its corners and clothing itself in brilliant colors. It's going to be a brilliant baby, just like her first one, and I don't only mean that he's going to be smart. He is going to bring her joy.

It was her birthday yesterday and I wanted to tell her "I love you" because, let's face it, we just don't say it often enough to the people who should hear it. Maybe I didn't say it in words (I'm still working on that, it's always difficult for me to express it verbally, especially when it really means something), but I said it in chocolate-dipped strawberries.

This recipe is from Jen Yu's website, Use Real Butter, which is one of my daily reads. Jen, I know you only through the magic of the internet, which is to say I do not know you at all, but when I made these, I was thinking about you, and of family, friendship, love.

Chocolate-Dipped Strawberries
via Use Real Butter

24 ripe strawberries (Jen prefers organic, and I do too)
8 oz bittersweet chocolate, chopped (Valrhona 64% is always great, but I used Lindt)
1 oz white chocolate, chopped

Rinse strawberries and gently pat dry. Set on a rack to dry completely. Melt bittersweet chocolate in a double boiler.

Dip strawberries in chocolate and shake off excess. Set to dry on a rack (on the tops as shown in the photos) or on parchment (on the bottoms which will give you a foot of chocolate) in a cool, dry location [Irene's note: I let mine dry in the kitchen for a half hour and then got impatient and put them in the refrigerator].

When chocolate has dried, melt the white chocolate and drizzle over the strawberries [Irene's note: melting white chocolate is trickier than dark, you have to watch it continuously and make sure the heat is low and no steam or water gets into the chocolate. I put the melted chocolate into a ziploc bag with a tiny piece cut off the corner]. Or, you can melt more white chocolate and dip the strawberries a second time.

More chocolate-dipped strawberries:

Ash keeps it simple and classic
Elise dresses hers up like little grooms, complete with mini tuxedos
April takes it one step further and adds cheesecake, oh my!
Paula goes nuts with toppings
And for something a little different, a strawberry-Nutella panini (wow!)

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Guinness Cupcakes with Bailey's Buttercream Frosting

It was a beautiful weekend here in Los Angeles, and I hope this means that the sun is done playing hide and seek with us and is finally ready for its summer debut. You see, "seasons" is kind of a relative term here -- spring lasts about a minute and a half, teasing us with perfect 70 degree sunshiny days, pink tulips and the subtle, turn-and-you'll-miss-it smell of lilacs in bloom (by the way, the phrase "lilacs in bloom" might just be the most beautiful and romantic phrase in the world). And then, just as you're putting away the winter jackets (singular, in my case - don't hate me) and settling in to enjoy wearing cardigans again, out comes the heat in full force and you are suddenly compelled, by a force stronger than you can resist, to remodel the patio and drive to the beach to check in on the buff Malibu boys playing beach volleyball at all times of day and night. Oh, am I the only one who does that? ;)

One thing that always brings me into the summer mood is beer. During the winter, I enjoy "sophisticated" cocktails with names that get you approving glances from the bartenders and make me feel like I know the secret handshake, but when it's hot outside, I'm a beer and cupcakes kind of girl and I don't care who knows it.

When I was at my first college party and picked up a bottle of Guinness, I got very disapproving glances from some of the boys. As you can imagine, these were all immediately crossed off my "list" (I would explain "the list," but I think my mother reads this blog and I don't want to get in trouble!). Later, I found out that it's kind of an unwritten rule that girls drink Coronas and light beers while guys chug the more "manly" bitters and stouts. Oh. Really. Good thing I've never been one to follow the rules, especially the unwritten ones!

Since then, Guinness has been on my list of favorite beers. Many say it's an acquired taste, but Guinness and I were friends from the very first sip and our relationship has only grown over the years. So when I saw this recipe for Guinness cupcakes, I knew, I just knew that here was the next step in the evolution -- I had to make them. They sat in my mind for a month -- fermented, if you will -- until a friend's birthday finally tempted me to bring them out in their full glory.

People, these might just be -- no, these ARE -- the best cupcakes to ever have come out of my kitchen and possibly the best cupcakes I've ever tasted. Deb is a genius. I have a massive girl crush on her and on these cupcakes (I hope her husband will forgive me). WOW. The combination of moist, lightly sweet chocolate cake in which you can only taste the best parts of Guinness, a chocolaty ganache filling and a buttercream frosting made with Bailey's Irish Cream is indescribable, unforgettable. It's something you have to make for yourself, like right now, and share it with others immediately. These cupcakes have to go out into the world. In the immortal words of a Seinfeld episode, they are real and they are spectacular!

Chocolate Whiskey and Beer Cupcakes
via the Smitten Kitchen

*My only changes were omitting the whiskey in the ganache (I didn't have any on hand) and using 2 tbsp Bailey's and 2 tbsp heavy cream in the frosting. I used about 2 1/2 cups of confectioner's sugar in the frosting and it worked out very well. Please click over to the Smitten Kitchen for Deb's great hints and instructions!

Chocolate Whiskey and Beer Cupcakes
Makes 20 to 24 cupcakes

For the Guinness Chocolate Cupcakes

1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners.

Put the butter with the beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Cool slightly.

In a large bowl, whisk the flour, sugar, baking soda and salt. In a mixer bowl, beat the eggas and the sour cream together. Add the beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Using a rubbet spatula, fold the batter until completely combined, making sure to incorporate little pockets of flour on the bottom so that the batter is of equal consistency everywhere.

Fill the cupcake liners about 2/3 of the way if you want flatter cupcakes and 3/4 if you want domed. Bake for about 17 minutes, or until a toothpick or a slim knife inserted into the middle of a cupcake comes out clean. Cool completely to room temperature.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. I went about half to 2/3 of the way down and used a small knife to help me extract the centers. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: In a large mixer bowl, whip the butter for several minutes until very light and fluffly. Slowly add the powdered sugar, letting it incorporate, utnil the butter becomes thicker and stiff (you will know when this happens). Slowly drizzle the Bailey's (or milk or cream or a combination thereof) and whip until combined. Ice and decorate the cupcakes.

Deb says that you can make these in advance: "You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)"

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Pomacello Shots

It's been that kind of a week. The kind of week when you feel like cracking open a beer every day and on Monday morning, you're already longing for Friday night. The kind of week when all you can do is throw up your hands, have a drink and remember that the universe has a strange way of making things work out.

At times like these, I like to close my eyes, rock back in my office chair and pretend that I'm by the pool at the Viceroy in Palm Springs, drinking one of their delicious pomegranate mojitos and enjoying the sunshine. Sometimes, I can almost smell the sunscreen, that's how good I get at imagining. So here's to Friday, here's to the weekend, and here's to delicious drinks that can take you back to those perfect moments in time, when the sun is shining, the breeze is gentle and the ice crackles softly in the cool depths of your glass.

1 part limoncello
2 parts pomegranate juice
a dash of lemon juice and lemon for garnish

Pour limoncello into tall shot glasses, to about 1/3 of the height of the glass. Shake the pomegranate juice (I use POM - they sent me a few free bottles and I'm addicted now... those crafty POMmers :) Seriously, though, I really liked it) in a mixer with crushed ice and pour over the limoncello. Squeeze a dash of lemon juice into each glass and garnish with pieces of lemon.

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Apple Cinnamon Crepes

I've always been convinced that life is made up of simple pleasures. A smile, a look. A sunny day. Flowers when you least expect them. And brunch. In fact, forget the flowers, just give me some Eggs Benedict, chocolate waffles, bread pudding and a mimosa or two, and you will have yourself a completely happy girl, willing to follow your every whim and fancy. What can I say, I'm easy to please!

Brunch is my favorite and happiest meal of the week. It's the only meal when there's no stress about what to make and almost no food is off limits because, hey, it's breakfast... and lunch... all in one! COOL. So, knowing this, you can imagine my reaction when I got an email from Cath of A Blithe Palate and Stephanie of Dispensing Happiness about testing out Gale Gand's new book, which is incidentally called -- you guessed it -- BRUNCH. I mean, I think I set a record for how quickly I hit the reply button!

For anyone who loves brunch, this book is a must have. This slim volume -- beautifully photographed, homey and pleasant to the touch -- has one hundred recipes, which is, well, a lot of Sundays (and Saturdays too, and who says I can't have brunch on Mondays?). I had the whole week of Passover to drool over the book and decide what to make first. I changed my mind about ten times. Do I go for the poached eggs over asparagus and Parmesan? Do I dare the Apple-Cinnamon Baked French Toast? Can I really stay away from the Beet & Artichoke Salad? It was hard, you guys, it really was, and in the end, I just let the book fall open on a random page, and the page said in big letters: CREPES. Sometimes, it's best to just let fate decide.

They were the easiest crepes I've ever made and also the tastiest (as confirmed by my mom, who is always an honest critic -- the woman told me I didn't pour her enough limoncello at 9am this morning, for goodness' sakes! ...but more on that later). Thank you to Cath and Stephanie for letting me participate in their amazing event and a great big thanks to Gale Gand for writing the book of my dreams -- the book about the simple and yet so complex pleasure of gathering around the table for brunch.

To find a recipe for these crepes, you will just have to check out Gale Gand's book at your local library or book store (or go here for a great basic recipe), but so as not to leave you completely high and dry, let me tell you about the amazing apple cinnamon filling I made to go with the crepes. The quantity of cinnamon and other spices is pretty much up to you, but be sure to use apples that don't break easily (like Gala or Golden Delicious) because you want to slice them fairly thinly but don't want them to break during cooking.

For about 4 people, you will need:

4 small baking apples (I use Gala or Golden Delicious)
2 tablespoons of unsalted butter
1-2 tablespoons of sugar (depending on how sweet or tart the apples are)
1/2 tsp of cinnamon
a dash of nutmeg

Peel and core the apples. Slice them thinly, but not so thinly that the pieces will break easily - about 1/4 inch thickness.

Melt the butter in a skillet on medium heat until it starts to foam and then saute the apples, turning them over a few times to coat with the butter, until the apples are soft and tender - about 10 minutes.

Stir in the sugar and the spices and take off the heat. Divide between four warm crepes and serve immediately with a scoop of ice cream and/or some sliced strawberries.

Basic crepes
Gourmet, January 2006
(makes 8-10)

1 cup plus 2 tablespoons whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons granulated sugar
3 tablespoons plus 1 teaspoon unsalted butter, melted and cooled slightly
1/4 teaspoon salt

Whisk milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a large mixing bowl until batter is mostly smooth but still has some lumps in it, about 1 minute. Let batter stand in the refrigerator for at least 1/2 hr or up to overnight (this prevents tough crêpes). Stir the batter before you are ready to cook the crêpes.

Preheat oven to 250°F.

Add 1/2 teaspoon butter to a crêpe pan (or a non-stick skillet) and brush to coat bottom. Heat over moderate heat until hot, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 1 1/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown. Transfer to a heatproof platter and keep warm in oven. Make the rest of the crêpes in same manner, transferring to oven. Fill with desired filling (Nutella & bananas, sauteed apples, strawberries, etc). You can also dust with confectioner's sugar before serving or serve with a scoop of ice cream or a dollop of whipped cream for extra indulgence.

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