Posts by Friday Baking Project
Mocha Pecan Torte
In this Mocha Pecan Torte, flavorful pecan flour replaces the almond flour often used in French-style chocolate cakes and tortes. The mocha glaze, crafted with milk chocolate and coffee, beautifully complements the tortes dark chocolate interior, resulting in a unique and delightful taste sensation. The key ingredient is the pecan flour, also known as pecan…
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The Friday Baking Project
Mocha Pecan Torte
PRINT Yield: 1 8†cake Serves: 10 Method: Modified creaming Difficulty: Moderate Ingredients6 oz (170 g) 60% to 64% chocolate, wafers or chopped6 oz (170 g) unsalted butter, cut into six pieces, room temperature 4 large egg yolks, room temperature½ cup (3.5 oz / 99 g) sugar 1 cup (3.25 oz / 93 g) pecan…
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The Friday Baking Project
Lemon Meringue Cake
PRINT Lemon Meringue Cake Yield: 1 seven-inch cake # of Servings: 12 Difficulty: Advanced Ingredients 1 8-inch Butter Sponge Cake1 recipe Lemon Curd½ recipe Italian Meringue Special equipment needed: Pre-recipe preparations: Directions
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This Lemon Meringue Cake is an absolutely delicious variation on the pie of the same name. In this cake version, soft butter sponge cake is layered with tangy, rich lemon curd, covered with Italian Meringue then browned with a kitchen torch. A stainless steel cake ring provides structure for the cake as it is being…
Read MoreButter Sponge Cake
PRINT Butter Sponge Cake Yield: One 8-inch cake # of Servings: 12 Difficulty: Moderate Ingredients: 8 tbl (4 oz / 113 g) butter, room temperature1 ¾ cup +2 tsp (3.6 oz / 102 g) pastry flour, sifted1 tbl + 2 tsp (.5 oz / 14 g) potato starch or cornstarch 6 large egg yolks1 ½…
Read MoreButter Sponge Cake
Basic yellow cake is the foundation of a multitude of layer cakes in both the American and European baking traditions. In America, it is the creaming method yellow cake, rich with butter, eggs and milk and baking powder as the leavening agent. In France, it is the Genoise, where whole eggs, sugar, and vanilla extract…
Read MoreLemon Curd
PRINT Lemon Curd Yield: 1 pint # of Servings: 12 Difficulty: Moderate Ingredients ¾ cup (6 fl oz) fresh lemon juice2 ¼ tsp grated lemon rind1 cup (7 oz / 198 g) sugar9 large egg yolks 12 tbl (6 oz / 170 g) butter, cold, cut into cubes Special tools and equipment: Pre-recipe preparations: Directions
Read MoreLemon Curd
Lemon curd is a wonderful lemony, smooth, rich mixture that is used in tarts, cakes, or simply as a delicious accompaniment to scones. Traditional recipes called for a double boiler, but we found that the cooking process could be expedited by cooking over a direct flame in a heavy-bottomed saucepan. Print Lemon Curd Yield: 1…
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The Friday Baking Project
Miriam Torte
PRINT Miriam Torte Yield: 1 8†cake # of Servings: 10 Difficulty: Moderate Ingredients: 10 oz chocolate, 61% to 64%, wafers or chopped into pieces1 ¼ cup (10 fl oz) heavy cream 1 recipe Nut Torte ¾ cup raspberry preserves Finishing: Special tools and equipment: Pre-recipe preparations: Directions Day 1: Make the ganache: Bake the…
Read MoreMiriam Torte
I love the idea of using an existing cake as a foundation for new desserts. With that in mind, for this Passover, I transformed the unadorned Nut Torte from 2022 into a chic, delicious dessert that will be a wow-inducing finale to a Seder meal. The Nut Torte itself is a delightful blend of almond…
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