Queen Mother v Bittersweet Genoise

We made the Bittersweet Cocoa Almond Genoise (RLB pg 134, pictured in front) and the Queen Mother's Cake from Maida Heatter (back). Rose says her genoise is based on Maida's so, knowing us, we had to compare and contrast.

At first, we weren't really too impressed with either one. It seems that the Queen Mother's Cake got a bit over cooked. Like a lot over cooked. Bottom too brown (really almost blackened) and the sides were way too dark and dry. We cooked it for the specified amount of time, even shaving off some time, and it still was too dark.

Since we cooked both of them at the same time, it wasn't because the temp was off as Rose's genoise came out perfectly.

The process for these two cakes was similar. Make the almonds into a flour -- they offer the only structure as these are flourless cakes. Then you combine the butter, sugar, egg yolks and then, after they are in add the chocolate or cocoa. Beat up the whites, till soft, add sugar and beat till stiff. Fold them together. Bake.

The difference between them is that Rose's genoise has cocoa powder and Maida's has semisweet chocolate. We expected more depth of flavor with the cocoa powder and we were right.

Rose's was by far the prettier one when finished. At the initial tasting, Rose's suffered because it was still warm. When it's 90 degrees outside, it can take a long, long time for cakes to cool off, even if you have an air conditioner in the kitchen!

After it cooled and hung out in the fridge, I found it to be quite nice. M liked it quite a bit too. I wasn't sure that I liked it enough to make it again, but it really grew on me. I might just have to try it again.

Robb

Maida Heatter is the best!

Still no time with Robb...(frowny, pouty face)...

But, this morning Kevin made some noise about a cinnamon coffee cake. So we cracked open Maida Heatter's Book of Great Desserts and were easily persuaded by her description of the curiously named "Budapest Coffee Cake". She says that this is one of the most popular recipes in all of her books and that she has received letters and proposals of all sorts because of this cake. How could we resist? Especially since we had all the ingredients- lucky us!

Filling
3/4 c dark brown sugar
1 T cinnamon
1 T cocoa
3 T currants
1 c walnuts
Mix all together.

Batter
3 c sifted A.P. flour
1 1/2 t b. powder
1 1/2 t b. soda
1/2 t salt
6 oz. butter
2 t vanilla
1 1/2 c sugar
3 eggs
2 c sour cream
Sift together all the dry stuff.
Beat butter, add vanilla and sugar, beat a minute or two. Add eggs, one at a time. Beat to very smooth. Alternately add dry ingredients in three additions and sour cream in two.

Butter a 12 or 14 cup bundt or (similar) pan. Start with batter making 4 layers of batter and 3 of filling. Drop it by the spoonful and spread it.

Bake for about hour. Test it. Cool 5 min., turn out to rack.

She says to put a glaze on it while hot.
2 c 10x with 1 t vanilla and 2-3 T hot milk, but I will try it without the next time.

I wonder how soon there will be a next time for this one. There are 4 others in this chapter entitled "coffee cakes, nut cakes, fruit cakes and cakes made with fruit" that we have our eyes on.

Really, I can't recommend this author highly enough.

Janet

Sweets for my sweetie

My dear partner in baking crime is having a very busy time traveling for his job. Good for him! But, an hour on the phone just doesn't compare to our half day of together time in the kitchen.

Even so, we have stuff to share.

Those baguettes in the last entry were baked by my father. The recipe comes from Fine Cooking magazine, to which we all three subscribe. Robb and I were so inspired that we decided to make them, even if we had to do it separately... I took pictures of mine, they looked just like my Dad's and Robb reported similar results. Yea team! I doubled the recipe to make 9 of the prescribed size, and one giant one, it is getting ready to rise below.

I didn't like this bread that much. It was tasty enough, but it wasn't what I think of when I think "baguette". All this talk and thinking about bread got me interested in doing some learning. I started at Barnes & Noble thumbing through what I could find. I didn't find a lot on bread, but still managed to leave with an armful of books. One is an old favorite, Maida Heatter's Book of Great Desserts. So many fantastic recipes, what a treasure. I'm glad to have rediscovered this one. I highly recommend anything by her, she is wonderful. The cookies pictured at the top are her "Old-fashioned Walnut Ice Box Cookies" Call them a Valentine's Day treat for Kevin. He has really enjoyed them, too. Sorry neighborhood tasters- I didn't make the rounds with these.

Janet

Old-Fashioned Walnut Ice Box Cookies
1 3/4 c flour
2 t b. powder
1/8 t salt
1/2 t cinnamon
Sift together.
4 oz. butter- Beat to soften
Add 1 t vanilla, 1 c sugar (granulated, light or dark brown- depending on the flavor you want)
Add 1 xl or jumbo egg and 3/4 c walnuts
Add the dry ingredients just till mixed and shape into a log 12 inches long. Chill. Slice into 48 rounds and bake on unbuttered sheets at 400 for 10 minutes.