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Bee Sting Cake (Bienenstich) PREP TIME30 mins COOK TIME25 mins RISING TIME90 mins TOTAL TIME2 hrs 25 mins SERVINGS8 servings YIELD1 (9-inch) cake Ingredients For the filling 1/3 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt Yolks from 3 large eggs 1 1/2 cups whole milk 1 teaspoon vanilla extract 1/2 cup heavy whipping cream For the cake 1/4 cup (60ml) whole milk 1/4 cup (60g) unsalted butter 2 tablespoons (40g) honey 2 large eggs 2 1/3 (280g) cups bread flour 1 3/4 teaspoons yeast 1/4 teaspoon salt For the topping 1/4 cup (60g) unsalted butter 2 tablespoons (40g) honey 2 tablespoons sugar 1 cup (115g) sliced almonds Method Combine the dry ingredients for the filling: To make the filling, in a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt. Whisk in the egg yolks and milk: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. The mixture will seem too dry at first but keep whisking and it will loosen. Whisk in the milk, a splash at a time, whisking constantly until all of the milk has been incorporated. Cook the pastry cream: Pour the milk mixture into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 1 minute longer to cook out the starch. Take the pan off the heat and whisk in the vanilla extract. Strain and chill: Pour the pastry cream through a fine-mesh strainer into a clean bowl and cover with plastic wrap directly on the surface of the pastry cream. Refrigerate while preparing the cake. Heat the milk and butter: To make the cake, heat the milk and the butter in a small saucepan over low heat until the butter melts. Take the pan off the heat and let the mixture sit until lukewarm. Make the dough: Pour the milk and butter into the bowl of a stand mixer fitted with a dough hook. Add the honey, eggs, bread flour, yeast, and salt. Mix on low speed for about 1 minute until everything comes together and forms a rough dough. Then, increase the speed to level 2/medium speed and continue kneading for 6 minutes. The dough should be smooth and elastic and not sticky. Let the dough rise: Transfer the dough to a lightly greased mixing bowl. Cover and let it rise in a warm spot until the dough has doubled in size, about 1 hour. Make the topping: While the dough is rising, make the almond topping. Place the butter, honey, and sugar in a small, heavy-bottomed saucepan. Set it on medium heat and cook until the sugar dissolves and the mixture begins to bubble. Remove from the heat and stir in the sliced almonds. Set aside and let it cool. Prepare the pan: Grease a 9-inch springform pan lightly with butter. Dust the bottom and sides with flour and tap out the excess. Shape the dough: Punch down the dough. Transfer it to the prepared springform pan and gently press and stretch to evenly fill the pan. Gently spread the almond topping over the dough to cover the entire surface. Let the cake rise: Cover the pan and let the cake rise in a warm spot until doubled, about 30 minutes. Preheat the oven: About 20 minutes before the cake is ready to bake, set a rack in the center of the oven. Preheat the oven to 350°F. Bake: Bake the cake for 25 to 30 minutes, or until the edges are golden and the topping is bubbling. Cool: Remove the cake from the oven and let it cool in the pan for 20 minutes to allow the topping to firm up. Then, run a knife around the edges of the pan to loosen the cake from the pan and place it on a wire rack to cool completely before filling. Finish preparing the filling: In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl if using a hand mixer, beat the heavy whipping cream on medium-high speed until stiff peaks form, 1 to 2 minutes. The cream should thicken and when you pull the whisk out of the bowl, the peak should stand up. Remove the pastry cream from the refrigerator, and use a whisk to stir the pastry cream until smooth and creamy. Add half of the whipped cream t

Chocolate Cherry Layer Cake Prep25 mins Cook25 mins Active30 mins Assembly Time55 mins Total105 mins Serves8 to 12 servings Serious Eats Ingredients For the Cakes: 4 1/2 ounces all-purpose flour, such as Gold Medal (about 1 cup, spooned; 125g) 4 ounces high-fat cocoa powder, natural or Dutch (about 1 1/3 cups; 115g) 8 ounces sugar (about 1 cup plus 2 tablespoons; 225g) 2 teaspoons (10ml) pure vanilla extract 1 1/2 teaspoons baking soda 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 1/2 teaspoon cinnamon 1/4 teaspoon almond extract 4 large eggs, straight from the fridge (about 7 ounces; 200g) 6 ounces neutral oil, such as safflower or sunflower (about 3/4 cup plus 2 tablespoons; 170g) 6 ounces pure, unsweetened tart cherry juice (3/4 cup; 170g) (see note) For the Cherry Whipped Cream: 2 ounces freeze-dried cherries (about 1 cup; 55g), plus more for garnishing (see note) 3 1/2 ounces sugar (about 1/2 cup; 100g) 24 ounces heavy cream (3 cups; 680g) 1/8 teaspoon almond extract, optional Directions For the Cakes: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Lightly grease two 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here). Sift flour and cocoa together to combine. In the bowl of a stand mixer fitted with a whisk attachment, combine sugar, vanilla extract, baking soda, salt, cinnamon, almond extract, and eggs. Whip on medium-high until foamy and light, about 5 minutes, then drizzle in oil. Reduce speed to low and add tart cherry juice, followed by sifted flour/cocoa mixture. When mixture is well combined, divide between prepared cake pans, adding about 17 3/4 ounces (505g) to each. Bake until puffed and firm, about 22 minutes; a toothpick inserted into the center of a cake will leave a few crumbs attached. Cool cakes in their pans until no trace of warmth remains, about 45 minutes. For the Cherry Whipped Cream: In the bowl of a food processor, grind freeze-dried fruit and sugar until powdery and fine, about 90 seconds. Add cream and almond extract (if using), and stir with a fork to ensure no dry pockets of sugar/fruit are stuck in the corners, then pulse until thick and creamy like Greek yogurt, about 5 minutes. The time will vary with the horsepower of your machine, so watch it like a hawk to avoid making fruity butter by mistake. Cover with plastic and refrigerate until needed. To Assemble the Cake: Using a serrated bread knife, trim the dome from each cake so that the layers stack neatly and can absorb moisture from the cream. Place 1 cake (cut side up) on a serving plate, cake stand, or cast iron turntable. Top with 1 cup cherry whipped cream and spread into an even layer with an offset spatula. Place second cake (cut side down) on top. Smooth cream around sides, then wipe spatula clean. Spread another cup of cherry whipped cream in an even layer on top of cake, then use remaining whipped cream to generously cover sides and decorate by swirling cream with the back of a spoon. If you like, sprinkle with freeze-dried cherries just before serving. Special Equipment Stand-mixer, two 8-inch by 2- or 3-inch anodized aluminum cake pans, food processor, serrated knife, cast iron turntable (optional), offset spatula Notes This recipe works well with many different combinations of tart juice and freeze-dried fruit, so don't be afraid to branch out if you can't find (or don't like) cherry. Tart fruits, like black currant, blueberry, and cranberry, pair well with chocolate, so look for them in juiced and freeze-dried form. Make-Ahead and Storage Under a cake dome or loosely wrapped in plastic, the cake will keep up to 24 hours at room temperature. Alternatively, the cake can be wrapped in plastic and refrigerated up to 3 days, then brought to room temperature to serve. Read More

Chocolate Meringue Cake With Whipped Cream and Raspberries Active70 mins Total3 hrs 35 mins Serves8 to 10 servings Ingredients Serious Eats Website For the Chocolate Cakes: 3/4 cup (about 5 1/2 ounces) granulated sugar 1/2 cup 1 tablespoon (about 4 ounces) packed light brown sugar 1/4 cup canola or sunflower oil 1 large egg 1/4 teaspoon vanilla extract 1/2 teaspoon instant coffee granules 2 tablespoons boiling water 1/2 cup buttermilk 3/4 cup plus 2 tablespoons (about 4? ounces) all-purpose flour 3/4 cup plus 1 teaspoon Dutch-processed cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/8 teaspoon table salt For the Raspberry Filling: 4 ounces (just shy of 1 cup) frozen raspberries 5 teaspoons granulated sugar 1 tablespoon water For the Meringue Layers: 2 large egg whites (about 1/4 cup plus 1 teaspoon total) 1/2 cup granulated sugar 1/2 teaspoon vanilla extract For the Whipped Cream: 3/4 cup heavy cream 3 tablespoons granulated sugar To Assemble and Serve: 1 cup fresh raspberries Directions For the Chocolate Cakes: Adjust oven rack to middle position and preheat oven to 350°F. Line 2 (8-inch) springform pans with baking parchment along the bottom and a collar around the sides (buttering the inside of the pan will help the parchment stick). Combine the sugars, oil, egg, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed until the mixture is smooth, about 1 minute. In a medium bowl, dissolve the coffee granules in the water, then stir in the buttermilk. Set aside. In a small bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add the wet and dry ingredients to the egg and sugar mixture. Gently stir the ingredients together, using a rubber spatula or a spoon. Once you’ve incorporated most of the dry ingredients, mix briefly on low speed until batter is smooth, about 15 seconds. Don’t overmix, or the cakes will become chewy. Divide the batter evenly over the prepared pans. Using the back of a spoon, spread the batter evenly in the pans. Bake until a tester inserted into the centre of the cakes comes out clean, about 20 minutes. Allow the cakes to cool to room temperature completely, 30 minutes to 1 hour. The bottom of the springform pans and the top of the cakes should feel cool to the touch before you proceed with the recipe. While cakes cool, make the Raspberry Filling: Add frozen raspberries, sugar, and water to a small saucepan. Heat over low heat, stirring until the sugar has dissolved and the berries have started to release their juices. Increase heat to medium-high and allow to come to a boil, stirring occasionally. Cook for two minutes over low heat, stirring occasionally. Remove from heat and allow the raspberry sauce to cool completely. Once the cakes are cool, make the Meringue Layers: Adjust oven rack to middle position and preheat oven to 250°F. Carefully clean and dry the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and whisk on low speed until frothy, about 1 minute. Increase speed to medium high and continue beating until soft peaks form, about 2 minutes. With the mixer still running, gradually add the sugar in a thin, steady stream. Once you’ve added all the sugar, continue mixing until you can no longer feel any sugar crystals when you rub a bit of the meringue between your fingers and the meringue can hold stiff peaks. Add the vanilla and whisk for an additional minute. Divide the meringue evenly over the cool cakes. Use the back of a spoon to smooth the meringue in one of the pans and to swirl the meringue in the other pan to form peaks. Bake until dry and crisp but not browned, about 40 minutes. Meringue should sound hollow when tapped gently with a fingernail. Remove the pans from the oven and allow the cakes to cool for 10 minutes in the pans. After 10 minutes, carefully remove the springform collar and peel away the baking parchment from the sides of the cakes. There is no need to remove the bottom part of the pans yet. Allow the cakes to cool completely. Once the cake layers have

Blackberry Cake With Cream Cheese Frosting Recipe Prep20 mins Cook30 mins Active25 mins Cooling Time2 hrs Total2 hrs 50 mins Serves8 servings Ingredients Serious Eats Website 7 ounces fresh blackberries (about 1 1/4 cups; 200g), firm and tart (see note) 4 ounces unsalted butter (about 8 tablespoons; 110g), softened to about 60°F (16°C) 5 1/4 ounces sugar (about 3/4 cup; 145g) 1 1/4 teaspoons baking powder, preferably not aluminum free (see note) 1/4 teaspoon baking soda 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 1/8 teaspoon ground cinnamon 2 ounces egg whites (about 1/4 cup; 55g), brought to about 70°F (21°C) 5 1/2 ounces bleached cake flour (about 1 1/4 cups, spooned; 155g), such as Swans Down, sifted (see note) To Serve: 1 batch Cream Cheese Frosting Additional blackberries, to garnish Directions To Prepare: Using a blender, food processor, or immersion blender, purée blackberries until totally smooth. If seeds bother you, the purée can be strained using a fine-mesh strainer; if you do plan to strain, add a couple extra blackberries to make up for the loss. Measure out exactly 6 ounces fresh blackberry purée (about 3/4 cup; 170g) and bring to about 70°F (21°C) before using. Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease an 8- by 2-inch or 8- by 3-inch anodized aluminum cake pan and line with parchment (explanation and tutorial here). To Make the Cake: In the bowl of a stand mixer fitted with paddle attachment (see note), combine butter, sugar, baking powder, baking soda, salt, and cinnamon. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. About halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer still running, add egg whites a little at a time, letting each addition fully incorporate before proceeding to the next. Reduce speed to low and sprinkle in about one-third of cake flour, followed by one-third of prepared blackberry purée. Repeat with remaining flour and fruit, working in thirds as before. Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look bright purple and register between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.) If the batter looks streaky or tie-dyed, gently fold with a flexible spatula until streaks disappear. Scrape into prepared pan, spread into an even layer, and bake until puffed and firm, about 30 minutes. Cool directly in pan for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place on a serving plate until fully cool, about 1 hour. Top with a batch of cream cheese frosting and a handful of fresh blackberries and cut with a chef's knife to serve. Special Equipment Immersion blender, blender, or food processor; fine-mesh strainer (optional); stand mixer; one 8-inch anodized aluminum cake pan (preferably 3 inches deep); digital thermometer; wire rack Notes This batter is formulated to the specific pH and moisture content of blackberries; it cannot be made with any other type of fruit. In this recipe, aluminum-free baking powder formulations may cause discoloration in the final product. The success of this recipe hinges on the unique behavior, pH, and starch content of bleached cake flour; other types of flour will produce a cake that's gummy and dense. For more information, please consult this article on bleached cake flour. If using an unvarnished aluminum paddle attachment, be sure it’s meticulously clean and free from oxidized residue. If you’re not sure, wipe the paddle firmly with a damp paper towel until no trace of gray remains on the cloth, as this will cause the acidic batter to discolor in the oven. For more information, consult KitchenAid’s website. Make-Ahead and Storage Wrapped in p

Ooey Gooey Butter Cake Prep Time: 10 minutes Total Time: 1 hour plus cooling time Yield: 4 dozen 1 1/2 inch squares Ingredients 2 cups all purpose flour 1 1/2 cups sugar 1/2 cup nonfat dry milk 1 tablespoon baking powder 2 pinches salt 1 1/2 sticks unsalted butter, melted 3 large eggs 1 1/2 teaspoons vanilla extract 8 ounces cream cheese, at room temperature 1 box confectioners' sugar 1/4 teaspoon almond extract Directions Grease and flour a 9- by 13-inch baking pan and preheat the oven to 350°F. In a large mixing bowl, combine the flour, sugar, dry milk, baking powder and salt. Add the melted butter, 1 of the eggs, and 1 teaspoon of the vanilla and stir until well-blended. Press onto the bottom of the baking pan in an even layer. In a separate bowl, beat the remaining 2 eggs, remaining 1/2 teaspoon vanilla, cream cheese, confectioners' sugar, and almond extract until very smooth. Pour the egg-cream cheese mixture over the first layer, transfer to the oven, and bake until the cake rises and then falls and is golden brown with a crispy layer on top, about 40 minutes. Transfer to a cooling rack and allow to cool slightly before serving either warm or at room temperature. Cake cuts into neat squares when still warm. Recipe Details Source: Emeril's Test Kitchen Dish Type: Baked Goods Cuisine: American Cooking Method: Baking Occasion: Any Effort Level: Simple Tags Holiday Baking Source URL: https://www.emerils.com/130187/ooey-gooey-butter-cake