Daring Baker: September Challenge

Here is my first Daring Bakers post.  This was a super fun dessert to make because this was my first time making a sponge cake and tres leches cake!

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Preparation time: 1 hour and a half
Equipment required:
• You will need:
• A scale for measuring all ingredients
• Some bowls
• Stand mixer
• Strainer to sift the flour
• Egg Whisk
• Square Cake pan 9”x9” (23cmx23 cm) or 9” (23 cm) round cake pan
• Saucepan
• Pastry brush
• Pastry Spatula

Classic Three Milks Cake:

Servings: 12
 

Directions For the Sponge Cake:
Ingredients for the vanilla sponge cake
5 large eggs (separated)
½ cup sugar
2 teaspoons of vanilla extract
1 cup all-purpose flour (sifted)

1. Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
2. Separate the egg whites from the yolks.
3. Beat the egg whites on medium speed, 3 - 5 minutes.
4. When soft peaks form slowly add the sugar in small batches.
5. Whip until stiff peaks form about 5 minutes. Set aside.


6. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.



7. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
8. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).


9. Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
10. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
11. Let it cool
12. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

Three milks syrup
For three milks syrup
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup heavy cream
1 cinnamon stick
2 teaspoons rum (or other flavoring)

1. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
2. Once it is cool, add the rum or any other flavoring you are using
3. Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.

Topping
Topping and filling
2 cupsof whipping cream
½ cup sugar
raspberries

1. Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins.

Decoration

1. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.

Daring Cooks: September Challenge

My first Daring Cooks Challenge!

Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!

I love gnocchi and have been making my own from scratch for a few years so this was a fun "challenge" for me and a great way to try a new pasta sauce!

So what exactly is gnocchi? Well, gnocchi can be a lot of things and is a name used for a thick, soft dumpling made with any variety of ingredients. The original Italian version was made from Semolina but there are tons of variations.  I particularly enjoy sweet potato gnocchi for the orange color, extra nutrients, and light sweetness.

Preparation time: About 2 hours total.
Cooking Potatoes – 1 hour
Cooling and peeling potatoes – 30 minutes
Forming Gnocchi – 15 minutes
Cooking Gnocchi – 10 minutes

Equipment required:
• Mixing Bowls
• Measuring Spoons
• Pans (Saute pan and sauce pan / stock pot)
• Knives
• Food Mill or Potato Ricer preferred ( Could also use potato masher )
• Gnocchi Board (optional)

(Sweet) Potato Gnocchi:

Servings: 4
Ingredients
1½ pounds starchy sweet potatoes or yams
Salt
½ to ¾ cup all-purpose (plain) flour, plus more as needed (I tried wheat flour and it worked great!)
1 large egg (optional but highly recommended!)

Directions:

1. Peel sweet potatoes and cut into cubes.  Place in boiling water until cooked.  Drain water and let cool.
2. Bring a large pot of salted water to a boil.  This pot will be to cook your gnocchi later.
3. Use a potato masher and mash the sweet potatoes.
4. On a well-floured board place the sweet potatoes and form a well in the potatoes. Put ¼ cup flour and the egg (if using) in the sweet potatoes. Gently knead the potato, adding the additional flour if needed, just until the dough comes together.  Pinch off a small piece of the dough and try cooking it in the boiling water to see if it holds together. If it does not add a little more flour and try again.
5. Roll some of the dough into a ½ inch (5 mm) thick rope, then cut the rope into ½ inch (5 mm) pieces.
6. Score each piece with a fork or gnocchi board. Push your finger into it to form a little bowl. The ridges and bowl shape are what holds the sauce to the pasta. Put the pieces onto a parchment lined baking sheet until ready to cook.  You can also let the pasta dry over night and then put in the freezer for another time.
7. Add the gnocchi to the boiling water in small batches. After they rise to the surface let them cook another 60 seconds and remove them with a slotted spoon.
8. Finish with any sauce you like.

 

 

 Brown Butter, Sage, Parmesan, and Extras Sauce:

Servings: 4

Ingredients
1 recipe potato gnocchi
6 tablespoons butter
Handful of fresh sage leaves
2 cups sliced crimini mushrooms
3 shallots
Grated Parmesan Cheese

Directions:

1. Slice mushrooms thinly.  Finely chop the shallots.  Saute both together in a medium pan with 2 tablespoons of butter.  Cook until shallots caramelized.  Place in a bowl and set aside.
2. Place remaining butter and sage into skillet over medium heat.


3. Cook until the butter starts to brown and the sage is sizzling.
4. Toss with gnocchi, mushroom/shallot mixture, and plenty of Parmesan cheese.
5. Enjoy!

Daring Kitchen

A few weeks ago I had a wild hair to search for a family recipe online.  My mother had said that she often wondered if my family misspelled the name of a holiday sweet bread that is baked for special occassions, Potvica.  As I fumbled my way through multiple sites and blogs, I kept seeing an odd phrase about the Daring Bakers challenge so I searched Daring Bakers which lead me to The Daring Kitchen.  Basically it is group of bloggers and non-bloggers who all cook/bake the same monthly challenge recipe.  It looked like fun so I signed up for both the Daring Bakers and the Daring Cooks.  Going forward on my blog you will see some fun posts about these new recipes!  Enjoy!