Recipe Roulette - Recipe #1: Blitz Torte

 Recipe Roullette - Recipe #1

Blitz Torte

    A fun, new idea I had this week, was to play "Recipe Roullette". Recipe Roullette will be cracking open a cookbook and picking a recipe from whatever pages the book opens to. Exceptions will include recipes with shellfish (I've got an allergy), organ meats, anything more "exotic" than bison and if the recipes are too complicated, because I generally do not like recipes which are complicated. Anyhow, Blitz Tortes consist of a dense, yellow/vanilla cake baked with a layer of merengue. It is topped with cinnamon and slivered almonds. I guess most Bliz Tortes have all of the filling in between the two layers, but I decided to put a bit on top and sprinkle with more almonds. I also used almond extract instead of vanilla extract in the filling. I thought it was pretty good. The recipe I used is in my 1964 copy of the American Woman's Cook Book. My copy was given to someone named Lucy May, by a lady named Lucia on August 4, 1965. I assume Lucy May got married and this cookbook was a bridal gift. It does not look like it was used very, often, as it is in really good condition for a book which is sixty years old. 

Although there were a few steps, I am really glad I made this. I do want to note that the recipe calls for cooking the filling over boiling water (as in a double boiler). I did not do this. I simply used a medium sauce pan, and made sure to not burn the milk. The filling turned out great. I also did not blanch the almonds as the original recipe says to do; I liked it just fine without blanching them. I never do great with merengue, and I didn't feel like mine made little peaks, but it also turned out fine. Try this recipe and let me know what you think.  My modifications are in italics. 

Cake Ingredients:

1/2 cup shortening

1/2 cup sugar

1/8 tsp salt

4 egg yolks

1 tsp vanilla

3 tbsps milk

1 cup cake flour, sifted

1 tsp baking powder

4 egg whites

3/4 cup sugar

3/4 cup slivered almonds, blanched

1 tbsp sugar

1/2 tsp ground cinnamon

Cream Filling Ingredients:

1/3 cup sugar

3 tbsps corn starch

1/4 tsp salt

2 egg yolks

2 tbsps butter, softened

2 cups milk, scalded

1 tsp vanilla or almond extract

Cake Directions:

Pre-heat oven to 350 degrees Fahrenheit. Cream shortening. Gradually add sugar and salt and cream until fluffy. Add egg yolks one at a time, beating well in between additions. Sift flour and baking powder in a separate bowl. Stir flour mixture into the creamed mixture, alternating with the 3 tbsps of milk, and finishing with the vanilla. Spread this thick mixture into two 9-inch greased and lightly floured cake pans (do the bottom and the sides) Beat egg whites until soft peaks form and gradually add sugar. Beat until peaks "round over gently". Spread merengue over the batter in the pans. Sprinkle with 1/2 cup slivered almonds. Bake for 30 minutes. Remove from oven and cool on wire racks before removing gently from pans. Finish cooling cakes on wire racks. To complete the dessert, place one cake on a plate and spread cream filling on top, and gently placing the second cake on top. Optional: Reserve about 1 cup of cream filling; place the second cake on top of the first layer and spread the reserved filling on top. Sprinkle with the additional 1/4 cup slivered almonds. 

Cream Filling Directions: In a bowl, combine sugar, cornstarch, salt and egg yolks, beating thoroughly. Add butter and a little bit of milk, stirring to make a smooth paste. Pour the rest of the hot milk into a medium saucepan or top of a double boiler. Add the paste to the hot milk and stir constantly until the mixture thickens (If you are using a double boiler, you need to have boiling water and the bottom part). Remove from heat and cool thoroughly before adding vanilla or almond extract. Optional: 1/2 cup additional  slivered almonds or 1/2 to 3/4 cups blueberries.

Blitz Torte Layer Without Filling

Blitz Torte

Blitz Torte (Sorry for the shadow in the photo)

Chocolate Pudding Poke Cake

 Chocolate Pudding Poke Cake

    I made this simple cake for a Friendsgiving lunch at work last week. It was easy to make and it would be very, easy to swap out flavors. Use your favorite flavor cake mix and a pudding flavor which will go with that cake mix flavor. The cake I made used chocolate (like it says in the title) and vanilla cake mix. It was moist and tasty.  This was a Kraft/Heinz recipe. 

Ingredients:

1 box cake mix (2 layer size)

    You will also need the ingredients that your cake mix calls for; mine had 3/4 cup + 2 tbsp water, 1/4 cup vegetable (I used canola) oil and two eggs)    

2 packages (3.4 oz) Jell-O Cook & Serve Pudding

1 cup powdered sugar

4 cups milk (I used skim milk)

2 tbsp butter or margarine 

Directions

Make cake according to directions, using a 9x13 pan. While the cake is baking, combine the dry pudding mix and powdered sugar in a medium saucepan. Gradually stir in milk until blended. Add butter and bring to a rolling boil on medium heat. Stir constantly and remove from heat when the pudding gets to that rolling boil stage.  When done, remove the cake from the oven (you can check that it is done by using a knife or toothpick and poking the cake to make sure the knife/toothpick comes out clean).  Poke holes throughout the cake with the handle end of a wooden spoon.  Pour the pudding mix over the cake. Cool for a short time and then refrigerate for at least two hours. Serve chilled.

I forgot to take a picture of my cake; this picture is from the Kraft/Heinz site. 

 

Skillet Plum Cake (Upside Down Plum Cake)

Skillet Plum Cake (Upside Down Plum Cake)

I came across this recipe recently, while looking for a pie recipe. Plums are "okay", but I generally don't seek them out (fresh or in a dessert). So, I was surprised that I wanted to make this. And, I am glad I made it. There were a few steps, but this turned out pretty good. Moist and tasty! I would definitely make this again and in fact plan to for an upcoming potluck. The recipe is in the Woman's Day Old-Fashioned Cookbook, published in 

Ingredients:

7 tablespoons butter

1/2 cup packed light brown sugar

1 pound plums (the original recipe says prune plums or small blue plums) (I used about 6 plums)

1 cup sugar

5 tablespoons hot water

1 cup sifted cake flour

1 teaspoon baking powder

1/2 teaspoon salt

3 egg whites

2 egg yolks

1 teaspoon lemon extract

whipped cream for serving (optional)

ice cream for serving (optional)

Directions:

Pre-heat oven to 350 degrees. Melt butter on low in a 10-inch heavy skillet (I used cast iron) or other baking pan about the same size. Remove from heat and evenly sprinkle the brown sugar in the skillet. Wash the plums, cut them in half and remove the pits. Place plum halves upside down into the butter/brown sugar mixture. Set the skillet aside. In a mixing bowl, beat egg yolks with lemon extract until thick and lemon-colored. Slowly beat in the sugar and then the hot water. In a separate bowl, sift the flour, baking powder and salt together and slowly blend into the egg yolk mixture. Beat egg whites until stiff and fold into the batter. Pour batter evenly over the plums and butter/sugar mixture. 

Bake for 40 to 45 minutes or until the cake tests done with a clean knife or toothpick. Remove cake from oven and place a flat serving plate on top and immediately flip both upside. This may be a little tricky as you are both holding a hot skillet and trying to hold a plate to the skillet. Let rest for a few minutes until hopefully, all the sugar mixture adheres to the cake and not the pan. Gently shake the skillet to test this, before gently lifting the skillet off the cake. 

Serve warm, plain or topped with a dollop of whipped cream or scoop of vanilla ice cream. This would be a lovely dessert with coffee or tea. I took the cake to work to share and had my first piece on a napkin without any ice cream/whipped cream. 

Plum Skillet Cake

Plum Skillet Cake

Week 12 - Coffee Caramel Cake (Don't get excited; this was a recipe fail)

Coffee Caramel Cake

Recipe 12 - 52 in 2022

Dessert #2

    This recipe comes from Simple Delights - Coffee & Tea published in 1996 by Salamander Books in London, UK.  I had high hopes for this cake. However, the recipe calls for 'self rising' flour. I had 'all purpose' flour and didn't think about it making a difference, until I was realized that the recipe doesn't call for salt, baking soda or baking powder. I baked the cake anyhow and it definitely didn't rise. I tasted it and it didn't taste awful, but it wasn't worthy of making the frosting for it. So, this was a FAIL for me. No fault of the recipe though. I may try it again sometime and it sounds like it would be yummy, so even though it didn't work out for me, go ahead and try it. 

Cake Ingredients:

2 cups self-rising flour

3/4 cup butter, softened

3/4 cup superfine sugar

3 eggs, beaten

7 tablespoons strong coffee

Frosting Ingredients:

1/2 cup half and half

1/2 cup plus 1 tablespoon butter

3 tablespoons superfine sugar

3 3/4 cups powdered sugar

chocolate-covered coffee beans, to decorate

Directions:

Preheat oven to 350 degrees. Grease 2 8-inch round cake pans. The original recipe calls for lining the bottoms with waxed paper, which I did not do. Sift flour three times and set aside. Beat together butter and sugar until light and fluffy. Beat in eggs a little at a time. Fold in flour and coffee, a little of each at a time. Divide batter between your pans and bake for 30 minutes, until slightly shrinking from the sides of your pans. Cool in pans for five minutes and then transfer to wire racks to cool completely. 

For the frosting, warm half and half and butter in a saucepan. In another pan, heat sugar over low heat until it dissolves and turns a golden caramel color. Turn off the heat, stir in warmed half and half. Take care, as it may splatter. Return to heat and stir until the caramel has dissolved. Remove from heat and slowly stir in powdered sugar. Beat until frosting is smooth for spreading. 

To decorate, lay one layer on a cake plate and frost the top. Gently lay the 2nd layer over top and spread the frosting on top and around the cake. Decorate with the coffee beans. 

Crazy Cake - Success!!!

CRAZY CAKE!!!! 

           I made the Crazy Cake recipe which my grandmother submitted to that cookbook, referenced in my last post. I had to guess at oven temperature and pan size since it wasn't included in the recipe, then I started at the beginning (always the best place to start) by pre-heating my oven to 350 degrees, greasing and flouring an 8x8 square baking pan and collecting my ingredients.  I mixed the flour, sugar, salt, baking powder, baking soda and cocoa together. Then I added my wet ingredients one at a time, stirring after each addition and ending with the egg (the batter ended up nice and thick).  I spread the batter in the pan and you know what? It looked like I guessed correctly on the size, so  I popped the pan into the oven and set a timer for 30 minutes.  

        When the timer went off and I opened the oven, my first impression was that it looked awesome (It was pretty perfect looking) and it smelled good.  When I pulled it out and gently pressed on the top of the cake, it felt firm and I was confident it was completely cooked. I sat the pan on top of a wire rack for it to cool. Eventually, I cut into the cake and put a corner slice on a plate for myself. The cake was nice and moist and was completely baked, so I was spot on, on the baking time and the pan size (Go Me!!!).  Before I taste tested and just for fun, I actually used a measuring tape to see how tall/thick the cake had gotten and it was two inches.    

        Now, to the actual taste testing. Like I said, the cake was nice and moist.  I thought the flavor was so-so and it wasn't very, sweet. That said, I was okay with the fact that it wasn't super sweet. I had just hoped for a little more flavor. I didn't do a frosting on the cake, because I wanted to try it without.  I think it would be good with frosting. Because it's not overly sweet, a thick, sweet frosting would be fine.  Warmed, it would be a great vehicle for a scoop of ice cream, custard or mousse.  

        Overall, I was pleased with "Crazy Cake".  Would I make it again? Yes.  Would I try adding a little more flavor and/or experiment with different flavors like mocha or peppermint? Yes. Can you now try "Crazy Cake" because the 8x8 pan and 30 minutes at 350 degrees worked? Yes. I'd love to hear how it turns out of you make it. 

Pics below. 

Crazy Cake

 CRAZY CAKE

    It's been awhile since I posted.  Life has gotten busier.  I have a new boyfriend and I have a brand new Little Brother with Big Brothers Big Sisters.  So, it's exciting times.  But, I started this blog for a reason and wanted to make a post, so I pulled out the Cook Book which started this all and was searching for a recipe to make this week.  It's time to start making something from it, even though I haven't finished drafting that list (that will take forever!).  

    So, I'm searching recipes and I land on page 55 and a recipe called "Crazy Cake". I look at it and the instructions are simply to "Put mixture together".  There's no direction as to what size pan or how long to cook the cake.  Truly a crazy, cake. Then, I look a the name of who submitted it, and it is my very, own grandmother!!!!  Like I said my great-grandfather (grandma's dad) was the minister of the church whose ladies created the cook book.  So, this week I will make Crazy Cake, starting with an 8x8 pan, at 350 degrees for 30 minutes and no matter how it turns out, I'll share pics.  Recipe below:

1 cup sugar

1/2 cup milk

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

1 egg

1 1/2 cups flour

1/2 teaspoon soda

1/2 cup shortening

1/2 cup hot water

1/2 cup cocoa