High-Fat or Butter Cakes
High-fat cakes are made by using creaming method. Solid fat, usually butter, is creamed with sugar until it becomes light, pale and expands in volume. This procedure incorporates air into the mixture, and during baking air cells spread and leaven the cake. After creaming fat, eggs are mixed into the fat which emulsifies the mixture. It is possible to add whole eggs or just egg yolks, and in that case, remaining egg whites are mixed separately into meringue and folded into the mixture at the end. At the end flour and other ingredients are added.
Pound cake is type of cake traditionally made out of same quantities of ingredients: a pound of butter, ...view middle of the document...
• Fill cake pan lined with parchment paper with the batter and bake at 165ºC for 40 minutes until golden brown.
• While the cake is baking, prepare the glaze. Mix lemon juice with sifted powdered sugar. Stir well, until you get white, thick, but spreadable paste.
• As soon as the cake is done, remove it from the pan brush it with the glaze generously and put back in the oven for 2 minutes.
• Take it out and put it on the rack to cool.
Yield: 1165 g
Butter 250 g
Sugar 200 g
Eggs 200 g (4)
Flour 300 g
Baking powder 5 g
Raisins 60 g
Candied citrus peel 60 g
Dried cherries 60 g
Rum 30 g
• Soak raisins and cherries in rum, if possible overnight.
• Cream butter and sugar until light and fluffy.
• Add eggs gradually and mix until the mixture becomes uniform.
• Fold in sifted flour with baking powder with spatula and add dried fruits at the end
• Fill cake pan with the batter and bake at 170ºC until golden brown.
Almond cake or Pain de Gênes
Yield: 455 g
Almond paste (marzipan) 200 g
Eggs 150 g
Vanilla extract 5 g (optional)
Flour 50 g
Butter, melted 50 g
• Brush the cake pan with melted butter and sprinkle with slivered almonds. Set aside.
• Place marzipan and eggs in a bowl of a stand mixer and mix with paddle attachment until mixture becomes uniform.
• Carefully fold in flour and melted butter.
• Pour mixture into prepared pan and bake at 180C for 20 minutes or until golden brown.
• Leave it to cool. Before serving dust with powdered sugar.
Yield: 1 cake 24 cm
Butter 180 g
Sugar 150 g
Egg yolks 160 g (8)
Flour 55 g
Hazelnuts, toasted and ground 75 g
Cocoa powder 55 g
Egg whites 240 g (8)
Sugar 80 g
Apricot preserves as needed
Chocolate 130 g
Butter 65 g
Corn syrup 20 g
• Cream butter and 150 g of sugar until mixture becomes light and airy. Add egg yolks gradually and mix until incorporated.
• Sift flour, cocoa powder and ground hazelnuts, and stir to combine.
• Make firm meringue out of egg whites and 80 g sugar.
• Fold in 1/3 of meringue into egg yolk mixture. Incorporate ½ of dry ingredients into the mixture. Fold 1/3 of meringue, then the rest of dry ingredients. Finish with meringue; be careful not to over mix the batter.
• Pour into prepared cake pan and bake at 180ºC until the skewer comes out clean.
• Remove from the oven and leave it to cool.
• When the cake is cooled, cut it horizontally into two layers. Boil apricot jam with some water and spread it on each layer of the cake and put one on the other creating two layer cake. Brush the jam all over the top and the sides of the cake and let it cool.
• For the glaze melt all ingredients together over bain-marie and pour over the cake.
• Sacher torte is traditionally served with whipped cream.
Tale: Sacher Torte, one of the most famous cakes, was invented in 1832 by Austrian Franz Sacher for Prince Wenzel von Metternich in Vienna. At the beginning of the 20th century, a legal battle occurred between the Hotel Sacher and...