Lunchbreak: Cake and tarts from Sweet Lane Baking

Sweet Lane Baking
www.sweetlanebaking.com

Mini Pavlova:

Ingredients:
3 egg whites (room temperature)
1/4 tsp salt
1 cup plus 2 Tablespoons sugar
1/4 tsp cream of tartar
1 1/2 tsp white vinegar
1/2 tsp vanilla
1-2 drops pink food coloring (optional)

Directions:
Beat egg whites and salt until foamy.  Gradually add 1 cup of sugar.  Add cream of tartar and vinegar.  Continue beating.  Gradually add remaining sugar and food coloring (if using) and beat 10 minutes. Line a baking sheet with parchment paper.  Turn over parchment and trace 2-inch circles with a pencil and cookie cutter.  Turn over paper so that the pencil side is down against baking sheet.  You should be able to see the circles through the paper.  Drop large spoonfuls of egg white mixture into traced circles.  Form with spoon with slight indentation in middle.  Bake for 50-55 minutes in 250 degree oven.  Turn off oven and leave pavlovas in oven for 30 minutes longer.  Makes 18 mini pavlovas. Fill with whipped cream or ice cream.  Top with fresh berries

Berry Tartlets
(makes 2 dozen)

Ingredients:
1 recipe of your favorite pie crust, or one pre-made pie crust dough (such as Pillsbury)
1 can blueberry (or fruit of choice) pie filling (or fresh blueberry filling, recipe follows)
Streusel Topping

Preheat oven to 350 degrees.  Prepare mini muffin pan with non-stick spray. Roll out piecrust dough as per directions or recipe.  Cut 2-inch circles with circle cookie cutter.  Place into mini muffin tins and press to fit dough in opening. Fill with blueberry filling. Sprinkle streusel over filling. Bake for 25- 30 minutes or until lightly golden brown. Cool completely, drizzle with glaze.

Blueberry Filling

Ingredients:
1/4 – 1/2 cup granulated sugar
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice
1 teaspoon freshly grated lemon zest
2 cups blueberries

Directions:
Mix sugar, cornstarch, lemon juice, and lemon zest.  Pour over blueberries and mix to combine

Streusel Topping

Ingredients:
1/2 cup unsalted butter (1 stick) – room temperature
3/4 cup sugar
1 cup all-purpose flour
1/4 tsp salt

Directions:
Combine dry ingredients.  Add butter and mix until crumbly.

Glaze

Ingredients:
1 cup powdered sugar
1 tsp almond or vanilla flavoring
3-4 Tablespoons water

Directions:
Combine all ingredients.  Add water until desired consistency.

Layered Strawberry Chocolate Cake in a Jar

Chocolate Cake
1/2 cup all purpose flour
6 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup milk
1/4 cup semi-sweet chocolate chips, melted

Chocolate Ganache
1/2 cup heavy cream
2 Tablespoons butter
1/2 tsp salt
1 Tablespoon corn syrup
1 cup semi-sweet chocolate chips

Whipped Cream
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
1/2 teaspoon vanilla extract

Strawberry Sauce
3 Tablespoons water
2 1/2 teaspoons cornstarch
1 cup thinly sliced strawberries
3 Tablespoons granulated sugar

Heat oven to 350 degrees F.  Coat a 9-inch round cake pan with cooking spray.

To make the cake:
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy.  Beat in egg and vanilla until combined.  Reduce mixer speed to low, and beat in flour mixture, alternating with milk until just combined.  Beat in melted chocolate until combined.  Pour batter into pan.  Bake 20-25 minutes, or until cake pulls away from edges of pan, and a toothpick inserted comes out with moist crumbs attached.  Cool completely.  Refrigerate for easier slicing.

To make ganache:
Place chocolate chips in a medium bowl.  Heat heavy cream, butter, salt and corn syrup in medium saucepan.  Heat until simmering but not boiling.  Pour over chocolate chips.  Let stand for 2-3 minutes.  Whisk until smooth.  Cool.

To make the strawberry sauce:
Stir together water and cornstarch in a small bowl until combined.  In a small saucepan, over medium heat, stir together cornstarch mixture, strawberries and sugar.  Bring mixture to a simmer, whisking frequently.  Cool.

To make the whipped cream:
In a large bowl, using a mixer on high speed, beat together cream until it has soft peaks.  Add sifted powdered sugar and vanilla.  Whip until stiff peaks form.

To assemble jars, cut out cake rounds the size of the jars by using a cookie cutter or a small glass.  Layer jars with cake, spoonfuls of ganache, spoonfuls of whipped cream, and strawberry sauce.

Recipe adapted from www.sugarplumblog.net

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