Baking Cake Dessert Recipes

Blackberry and Rose Roulade

Blackberry Rose Roulade

I made my first fresh berry roulade when I was an exchange student in Japan, it was a recipe that came with the microwave and convection oven that I bought. “Roll cake” as they call it in Japan is a very popular treat, you can buy them at any supermarket or even at convenience stores. I served that roulade to my Japanese schoolmates and they couldn’t believe that I made that at home. As a result, I became that foreign exchange student who was known for her roll cakes. The so called “at-home” was no more than a dormitry room. I still can’t believe that I managed to bake and cook in that tiny space, I didn’t even own a scale nor an electric mixer. Fast-forward 7 years, I made a roulade and brought it work to share with my co-workers. Seeing the same excitement as my Japanese schoolmates, I also became the person known for her jelly rolls at the bakery. The roulade is by no means a difficult or fancy, I like to make it with seasonal fruits or with what I have in the house. The very original one that I did was simply whipped cream and diced fresh strawberries. This blackberry and rose roulade was made with the fruit from a local farm stand. The blackberries were so ripe and delicious they tasted like candy. I am quite certain they were picked the same day that I bought them – simply the best kind of berries. Since the berries were so full of floral notes, rose water was made excellent addition. I wanted to concentrate the berry and floral flavours so I made a soaking syrup for the cake by cooking down the berries with a little rose water. With fresh berries rolled in the center, it gives that nice refreshing berry tartness and flavour.

BlackberryRouladeMaking

Blackberry and Rose Roulade

Ingredients

    Blackberry Soaking Syrup
  • 165 g fresh blackerries, mashed
  • 55 g sugar
  • 10 g lemon juice
  • 1/4 tsp. rose water
  • Sponge Cake
  • 4 large eggs, separated
  • 100 g / 1/2 cup sugar
  • 56 g / 1/4 cup canola oil
  • 60 g / 1/4 cup whole milk
  • 62 g / 1/2 cup all-purpose flour
  • 31 g / 1/4 cup cake flour
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • 20 g / 1 tbsp liquid honey
  • Assembly
  • 310 g / 1-1/2 cup whipping cream
  • 2 tbsp sugar
  • 1 tsp pure vanilla extract
  • 10-15 fresh whole blackberries
  • unsprayed rose petals, optional

Method

    Blackberry Soaking Syrup
  1. In a small saucepan, combine everything except the rose water. Cook on medium heat for about 5 minutes to reduce its juices. Strain out all seeds, make sure to get squeeze out all the juices by pushing a spatula in the strainer.
  2. Sponge Cake
  3. Preheat oven to 350 F / 180 C. Line the bottom of a or jelly roll pan with parchment, set aside.
  4. In a mixer bowl or mixing bowl, whip egg whites until it reaches soft peaks, add egg yolks, whip until it is well incorporated. Add in sugar and whip on medium speed until it is light and pale.
  5. Fold in sifted flour lightly with a spatula just until flour is distributed. Lastly fold in canola oil, milk, honey, and vanilla extract.
  6. Pour onto prepared pan, bake for about 10-12 minutes. Bake until it is just cooked, the cake needs to be soft and pliable in order to be rolled up. Cool until ready to use.
  7. Assembly
  8. Carefully remove cake from the pan, we will be spreading the cream on the top so the bottom becomes the outside when rolled up. Place a parchment sheet underneath the cake to help with the rolling.
  9. Whip cream with sugar and vanilla extract until firm peaks form. Set aside or in fridge until ready to use.
  10. Using a brush, lightly dab the surface of the cake with the blackberry syrup. Spread all but about 1 cup of whipped cream on the cake, leaving about 1 inch from one of the shorter side, this will be the end of the roll. Place blackberries on the shorter side where you will begin rolling.
  11. Start rolling gently by picking up the parchment underneath the cake as you would roll up a piece of paper, be sure to roll it tightly otherwise it will become loose when you cut into it. To let it set, roll it with the piece of parchment and place in the fridge for about an hour before serving.
  12. To serve, cut of the ends, pipe a row of the reserved whipped cream on top, garnish with rose petals if you wish.

Notes

*A note about rose water: depending the type of rose water that you have, its pungency and smell might differ from mine, so add a little to begin with and tweak it until you are happy with the balance of the flavours. If you don't like rose water or don't have it, just omit it and you'd have a nice blackberry roulade.

http://yummyworkshop.com/2015/08/01/blackberry-and-rose-roulade/

BlackberryRouladeCombo

This might be one of the easiest yet impressive desserts you can make. No layering and icing, just rolling. The soft cake marries the whipped cream perfectly, it is no surprise that jelly rolls remains one of Japan’s favourite desserts. As mentioned earlier, you can make this with any kind of seasonal fruits, I like it with strawberries, (you know, strawberries and cream), mangoes, raspberries etc.

BlackberryRouladeHolding

Hope you are enjoying the summer heat as much as I do! Happy August!

BlackberryRouladeTopSlice

Baking Chilled Cookies Dessert Ice-cream Recipes

Salted Brownie Ice-cream Sandwich Bites

BrownieICSammiesIf time allows, I love making ice-cream at home. The process is not at all difficult, but time is an important ingredient. However, having an ice-cream maker will make your life much easier. I usually make a good old vanilla ice-cream so I can serve it with summer fruit pies or crisps. The taste of homemade ice-cream is worth the time and the cost of a simple ice-cream maker. My family runs a fast food restaurant that serves ice-cream sandwiches. I’ve must have made hundreds of them when I helped out during the hot summer days. They are my favourite among the novelty treats we serve – a thick layer of soft served pressed between two thin chocolate wafers; it is a much better version of the rectangular bars that comes a in box from the supermarkets. The irony is that I’ve never made them at home. In the place of the wafers, I made some mini chewy salted brownie cookies. Sandwiched with homemade vanilla ice-cream, it is the perfect little indulgence that one is often not enough. Mini desserts are so adorable like this one: Salted Brownie Ice-cream Sandwich Bites.

BrownieICSammiesMethod

Salted Brownie Ice-cream Sandwich Bites

Yield: Makes about 2 dozens mini sandwiches.

Ingredients

    Vanilla Ice-Cream
  • 520 g / 2-1/3 cups whole milk
  • 250 g / 1 cup whipping cream
  • 80 g / about 4 egg yolks from large eggs
  • 175 g / 1 cup less 2 tablespoons granulated sugar, divided
  • 1 tsp fine sea salt
  • 1 vanilla bean, seeds scraped
  • Salted Brownie Cookies
  • 57 g / 1/4 cup unsalted butter
  • 340 g bittersweet chocolate, chopped
  • 3 large eggs, room temperature
  • 150 g / 3/4 cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 tsp. coffee extract
  • 42 g / 1/3 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp fine salt
  • Flaky sea salt for the tops, such as Maldon

Method

    Vanilla Ice-Cream
  1. Heat milk, whipping cream, half of the sugar, and scraped vanilla pods with seeds in a medium saucepan on medium heat until it is simmering, place a lid on the pot and let the milk steep for 30 minutes.
  2. Meanwhile, in a medium bowl, whisk egg yolks, sea salt, and sugar until pale and fluffy.
  3. Take out the vanilla pod from the steeped milk, reheat it until it is simmering again. Ladle about 1 cup of hot milk slowly into to the yolks and sugar mixture, whisking as you add the milk. Add the remaining the hot milk slowly as you whisk the mixture until it combines.
  4. Return the custard into the pot on low heat. Use a rubber spatula and stir the custard as it cooks. To test if it is ready, lift your spatula off the custard, run a finger where the custard is, it should leave a streak.
  5. When ready, strain mixture into a clean container, let cool in room temperature and chill in refrigerator before churning.
  6. Churn in ice-cream maker according to your ice-cream maker's manual. Freeze ice-cream overnight before assembling.
  7. Salted Brownie Cookies
  8. Preheat oven to 350 degrees F/ 175 degrees C. Line two baking sheets with parchment paper. In a medium bowl, melt chocolate and butter over simmering water, set aside and let cool.
  9. Whip eggs and sugar in a stand mixer with a whisk attachment, or and mixing bowl and hand mixer on medium high speed until it has reached a "ribbon" stage, about 3-4 minutes.
  10. Add cooled chocolate mixture, vanilla, and coffee extracts, stir to combine.
  11. Sift flour, salt, and baking powder together. Stir flour mixture into the chocolate mixture. Let batter sit for 5 minutes for it to set a little.
  12. Spoon the batter in a piping bag fitted with a #4 round tip. Pipe about 1 tablespoon of batter for each cookie. Sprinkle tops lightly with flaky sea salt.
  13. Bake cookies for about 8 minutes, until just cooked and center is still moist. Cool and place in freezer until ready to assemble.
  14. Assembling
  15. Make sure your cookies and ice-cream are thoroughly frozen before assembling - it will make the process much easier. I even chill my ice-cream scoop to reduce the melting as much as possible.
  16. Match all your cookies according to size and shapes. Scoop about 2 tablespoons of ice-cream onto a cookie and sandwich with another cookie, lightly press together.
  17. Working fast, finish all the other cookies, freeze 3-4 hours before serving.
http://yummyworkshop.com/2015/07/02/salted-brownie-ice-cream-sandwich-bites/

If  you don’t have an ice-cream maker, or are pressed for time, just buy a good quality ice-cream of any flavour. I like the flavour and contrast of colours of a classic vanilla ice-cream with these brownie cookies. The saltiness and bitterness from the cookies are not your average tastes but makes a fine balance with the sweetness of the ice-cream. The brownie cookies freezes up into a chewy texture, creating a delicious contrast with the creamy vanilla filling.

BrownieICSammiesStand

The tip to making ice-cream sandwiches is to have everything frozen and cold, including the scoop and container where you will store them, that way, you warm up the ice-cream as little as possible. Make them fast as they are not finicky and freeze them as soon as you’ve assembled them.

Brownie Ice-cream Sandwiches
Bring these to your next summer potluck!

 

Dessert Recipes Tart

Mango Raspberry Yogurt Tart

Mango Raspberry Yogurt Tart

I am on a roll with summer fruit desserts. This post is dedicated to one of my favourite dessert fruits: the mighty mango (alliteration intended). I am no doubt a mango fan, my ideal birthday cake would be fresh mango cake with whipped cream, nothing fancy. It is really more about the nostalgia from my Asian background. The luscious texture and sweet taste of the mango makes it a great fruit for desserts. This mango raspberry yogurt tart happened as an accident that my Greek yogurt decided to separate in the fridge as it was placed in a cold spot so it froze and defrosted. Disappointed, I wasn’t going to let the whole tub go into waste so I strained it with a cheesecloth, the result was an even creamier yogurt that was excellent for a tart filling. Tarts are typically filled with a rich filling such as a pastry cream or nut cream. The yogurt is a fantastic lighter alternative to these heavy fillings. Not to mention it was very easy to put together. Topped with fresh fruit I had in the house, and a refreshing dessert was born.

Mango Raspberry Yogurt Tart

Serving Size: Makes one 20 cm X 2 cm round tart.

Ingredients

    Tart Shell
  • 90g Sugar
  • 180g Butter - cold
  • 1 Egg yolk
  • 270g Cake and pastry flour, sieved
  • 1 tsp Vanilla extract
  • 100g melted white chocolate - optional
  • Creamy Yogurt + Fruit
  • 500g plain Greek yogurt (I used one with 2% fat)
  • 45g icing sugar
  • 25g liquid honey
  • Zest of half of a lemon
  • 1 tbsp fresh lemon juice
  • A pinch of salt
  • Vanilla seeds scraped from one bean
  • 1-2 fresh ripen but firm mangoes (I used ataulfo mangoes)
  • 1 tbsp fresh lemon juice for tossing with mangoes
  • 10-12 fresh raspberries

Method

    Tart Shell
  1. Place cold butter in a mixing bowl with the sugar, with a paddle attachment on low speed, mix until the butter becomes smooth.
  2. Scrape down the sides of the bowl, add the egg yolk and vanilla extract. Mix until incorporated.
  3. Add in sieved flour, mix on low speed just enough so the dough is no longer dry, make sure all ingredients has been evenly distributed.
  4. Shape dough into a disk and wrap in plastic. Refrigerate overnight for a more even baking colour.
  5. Before rolling, let dough sit out for about 10-15 minutes to soften. On a lightly floured surface, roll out dough to about 3-4mm thick, turning the dough after each roll to prevent sticking, flour as needed.
  6. Place the rolled dough in the tart pan/ring. When lining, be sure to get into the edges on the bottom, flush the dough right up to the top of the pan, trim off excess.
  7. Chill lined pan/ring. Pierce the bottom of the tart with a fork before baking, or blind bake it (yields nicer looking shells - optional). Bake at 325 F for 15-20 minutes or until golden brown.
  8. Blind baking: Line chilled tart pan/ring with parchment, fill with beans or rice, up to the top. Bake until edges start to brown, take out and remove paper, beans and take out from the pan/ring, return to oven to bake to golden brown.
  9. Remove shell from pan/ring, let cool until ready to use.
  10. Creamy Yogurt + Fruit
  11. Place a cheesecloth in a strainer, set strainer on top of a container to catch the excess liquid. Put the yogurt in the cheesecloth lined strainer, cover with plastic and let it strain overnight in the fridge. You should have about 300 g of strained yogurt.
  12. In a mixer bowl, place all of the other ingredients and mix with a paddle attachment. Mix until incorporated, don't overmix.
  13. Peel mangoes and slice with a mandolin to get thin strips. Alternatively, you can also cut them into whatever shape you prefer. Toss cut mangoes with lemon juice.
  14. Assembly
  15. Optional - brush the inside of the cooled tart shell with white chocolate to prevent the pastry from getting soft from the filling, chill until chocolate is hardened.
  16. Spread yogurt mixture onto the prepared tart shell, try to make it level.
  17. Top with tossed mangoes, garnish with fresh raspberries. Serve!
  18. This will keep for about 1-2 days in the refrigerator.
http://yummyworkshop.com/2015/06/19/mango-raspberry-yogurt-tart/

Mango Raspberry Yogurt TartMango “spaghetti” and raspberry “meatball” tart was one of my Instagram comments for this dessert. Though that was not my intention, it is an excellent observation, so cute! Sweetly rich mangoes with a creamy yogurt filling, topped with in-season raspberries is quite decadent for a relatively healthy dessert. The juiciness and velvety texture of the mangoes blended well with the slight tang of the yogurt. I think a roasted strawberry topping would work just as well.

Mango Raspberry Yogurt Tart

I am thinking a hot summer night, patio barbecue, and a refreshing mango raspberry yogurt tart to top it all off. I am glad summer is here.

Related Posts Plugin for WordPress, Blogger...