Yellowsaffron, Mimosa Cake - Italian Recipe

Yellowsaffron

Mimosa Cake - Italian Recipe

source: youtube

Hi GialloZafferano viewers and welcome to our kitchen. Today we'll be preparing a soft and creamy dessert: the Mimosa cake. This is a cake that's usually prepared for Women's' day -- the 8th of March and its name comes from the crumbled sponge cake on the top that looks like mimosa flowers. Let's see what we'll need:

For two 8 ½-inch (22 cm) round sponge cakes:

• Just over 1 cup (220 g) of sugar

• 4 whole eggs

• 8 egg yolks

• 1/3 cup (40 g) of potato starch

• 1 ½ cups (200 g) of flour

For the soaking syrup

• ¼ cup (50 g) of sugar

• just under ½ cup (100 ml) of water

• 3 ½ tbsp (50 ml) of liqueur - normally an orange liqueur For the sweetened cream

• less than 1 cup (200 ml) of heavy cream

• 2 ½ tbsp (20 g) of powdered sugar

For the custard

• 1 ¼ cups (300 ml) of heavy cream

• 1 ¼ cups (300 ml) of whole milk

• 8 egg yolks

• just under ½ cup (55 g) of flour

• 1 cup (200 g) of sugar

• ½ vanilla pod

Let's begin by making our 8 ½-inch cake bases: I'm putting all of the ingredients into the mixer at one time; you should halve the ingredients and make the 2 sponge cakes separately. Here I have the 4 eggs and the sugar in the mixer. Let it run for at least 10 minutes and when the mixture is aerated and firm, add the egg yolks and let the mixer run at high speed for another 5 minutes. Here's our soft and foamy mixture. If you don't have a stand mixer, you can use an electric hand mixer or even, if you have neither, take a fine metal whisk and with strength and patience beat the ingredients until you've achieved the same result. Now it's time to sift in the flour and the potato starch into this very foamy mixture which has practically quintupled in volume. With a spatula fold in the flour very gently moving the spatula from the bottom of the bowl to the top which will incorporate even more air into the mixture. And here are the cake pans of 8 ½ inches in diameter. I'm going to bake mine at the same time but if you don't have the room, simply bake one first and then the other: bake in static oven at 375°F (190°C) or in a fan oven at 345°F (175°C) for about 30 to 35 minutes. Now let's make our custard. In a saucepan, heat, not boil, the cream, the milk and the vanilla pod that you should slice in two to remove the inner seeds. Once the milk is warm, you can remove the pod and let it cool down a little. In a pot, mix up the egg yolks, the sugar and the flour. As you can see it's quite thick. Now add the vanilla-flavoured milk, and bring it slowly to a boil while stirring. Once the milk is completely mixed into the yolk mixture, leave it to heat up and thicken and then remove from the heat and let it cool. To cool your custard quickly, pour it into a wide oven dish; then cover with cling film letting the film touch the custard, and put in the freezer. Now, let's make the soaking syrup for the cakes. In a saucepan pour the water, the liqueur, and the sugar. Turn on the heat and mix until the sugar is completely dissolved. Then remove from the heat and leave it to cool. When the cakes have cooled, remove the golden crust on top. Divide the first cake into 3 discs of about ½ to ¾ of an inch (1 ½-2 cm) thick. As for the second cake, cut it into slices of about a ½-inch (1 cm) thick and then cut each slice into strips and then into cubes. These will be used to top the mimosa cake -- at this size they do look like mimosa flowers. And here's what we'll need to assemble our cake. First whip the cream until stiff, adding the powdered sugar. Save about 2 tablespoons and fold the rest into the custard delicately. Here's the liqueur syrup nice and cold. Now let's put it together. For a precise assembly, I'm using an adjustable ring. Obviously if you don't have one, you can do it without: the cake will be just as good but a bit more rustic looking. Put the first cake disc in the ring. Now brush with the soaking syrup. Add a thin layer of whipped cream. And now cover this layer with the custard... about a ¼ inch (½ cm) is good. Once you've spread out the custard, cover with the next sponge cake and repeat. And here's what the cake looks like out of the ring. Now all that's left is to cover the top and sides with the rest of the custard. And now cover with the cubed sponge cake, the custard will help them to stick. Take the cubes and spread them over the cake. Cover the sides like this picking up any bits that fall and cover the entire cake. And here's our wonderful mimosa cake. I've cut a slice so you can see how the layers look inside... delicious!

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Yellowsaffron White Chocolate Sacher Torte

Yellowsaffron

White Chocolate Sacher Torte

source: youtube

First prepare the sponge cake by following the warm foaming method: take a mixing bowl with the rounded bottom, called bastardella – if you don’t have it, don’t worry, you can use a metal mixing bowl – add 7 eggs, the sugar, a pinch of salt and the honey. Stir with a whisk to break up the eggs, then place on the stovetop because we’ll use a water bath to bring the mixture to 113°F (45°C). Set the mixing bowl over a larger pot, filled with 2 inches of simmering water, making sure the bottom of the bowl is not in contact with the water; then insert a candy thermometer and bring the mixture to 113°F (45°C), stirring constantly. When it reaches the right temperature, transfer the mixture to a stand mixer with whisk attachment, add a teaspoon of bitter almond extract, that brings out the flavour of the almonds and beat at medium speed for about 15-20 minutes. Now sift in the cake flour and the almond meal. Always use a coarse sieve for straining the almond meal, or you won’t be able to strain it. Stir gently to avoid deflation and make sure there are no lumps. Now add the butter, that must be melted and cooled to 104°F (40°C) before adding to the mixture. Pour the batter into a cake pan with removable bottom, buttered and lined with parchment paper, about 9-9 ½ inches (23-24 cm) in diameter. Bake in a preheated static oven at 340°F (170°C) for about 35 minutes, then remove from the oven and place on a wire rack to cool.

As for the icing, heat the heavy cream in a saucepan with the glucose; if glucose is not available, you can replace with honey, but honey has a more distinct flavour, of course. When the cream is almost to a boil, add the roughly chopped white chocolate; meanwhile soak the gelatin leaves in cold water until softened. The cream is hot, so add the chocolate and stir to melt. Once the chocolate is melted, squeeze the gelatin and add to the mixture. Once the gelatin is melted, turn off the heat and blend with an immersion blender. After that, strain through a fine sieve and let it cool. This step will give you a smoother texture and remove any lumps. Cover with cling film so that it touches the mixture and place in the fridge until it’s a coating consistency.

Once the sponge cake is cooled, cut horizontally into 3 layers: first score a line all the way around with a small knife, then use a long knife to cut through the centre. Now spread the cranberry jam between the layers and on the outside; as an alternative, use a slightly sour jam, such as raspberry, as white chocolate is already sweet enough. My jam is quite runny, but if your jam is thicker, heat it and thin it out with a tablespoon of water, then strain to remove any seeds or skins. Leave the cake on the wire rack because we will pour the white chocolate icing over the top, allowing it to drizzle down the sides. Now the second layer. Make sure the layers are aligned, then brush the outside of the cake. After that, don’t exaggerate, place the cake in the fridge for half an hour, until the jam is set.

It’s time for double icing: yes, because the cake will be refrigerated after the first icing, then iced again to ensure a thick, even coating. Start from the centre. Let the icing run down the sides of the cake; use a spatula to spread it around the top, then cover the sides with more icing until completely coated. Set a plate under the wire rack to catch the drippings, to use again. Remove the icing and place the cake in the fridge; after the second icing, pour the remaining chocolate into a parchment cone and keep in the fridge, because we’ll use it for writing “Sacher” on top.

Decorate the sides of the cake with chopped white chocolate, or sprinkles if you prefer, and now pipe the writing “sacher” on top, using the reserved, cooled icing. Here it is! Meanwhile let’s see together the ingredients needed for this recipe.

Ingredients

for a 9-inch (23 cm) round sponge cake

- 7 medium eggs

- just over ¾ cup (160 g) of white sugar

- 1 pinch of salt

- ¾ tbsp (15 g) of honey

- 1 tsp of almond extract

- 1 ⅓ cups (160 g) of cake flour

- just under 1 cup (100 g) of almond meal

- ⅓ stick (40 g) of butter

For filling

- 1 ½ cups (500 g) of cranberry jam

For icing

- 1,3 lbs (600 g) of white chocolate

- 1 ½ cups (350 ml) of heavy cream

- 2 tbsp (40 g) of glucose

- ⅟₇ oz (4 g) of leaf gelatin

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Yellowsaffron, Magic Cake - Recipe

Yellowsaffron

Magic Cake - Recipe

source: youtube

Today we'll be making a very special cake recipe, the magic cake, that has been published on many websites and blogs, both Italian and foreign. It's called magic because with just one cake batter you get 3 layers with different textures. We'll make a vanilla cake, but you can flavour it in many different ways... let's get to work!

Ingredients for an 8-inch square baking pan

Magic cake

for 8-inch (20 cm) square baking pan

• 1 cup (115 g) of cake flour

• 4 medium eggs, room temperature

• 1 tbsp of ice cold water

• ¾ cup (150 g) of white sugar 

• ½ cup (125 g) of cooled, melted butter + as needed, for brushing the pan • 1 tbsp of vanilla extract

• 2 cups (500 ml) of warm fresh whole milk

• 1 tsp of lemon juice (or white wine vinegar)

• 1 pinch of salt

For sprinkling

• powdered sugar, to taste

Start the recipe by melting the butter, making sure it doesn't brown, then let it cool to room temperature. Then take the eggs, at room temperature too, and separate the yolks from the egg whites. Now combine the egg yolks and the sugar in a stand mixer, fitted with the whisk attachment; beat until the mixture is pale and frothy, then beat in a tablespoon of cold water, the vanilla extract -- you can use vanilla powder or the seeds of a vanilla pod, in this case let them steep in the melted butter -- then add a pinch of salt and finally the butter, which should be cooled by now.

The mixture is well blended, now add the flour, that has been previously sifted; if you want to make a cocoa cake, reduce the amount of flour to ½ cup (65 g) and add just over ½ cup (50 g) of unsweetened cocoa powder. Now turn on the mixer and beat in the milk. Of course, you can do all these steps by hand. Beat for a minute to blend the ingredients, then we're ready.

And here's our mixture, as you can see it's thin and without lumps; if your mixture is a bit lumpy, strain through a fine strainer using the back of a spoon to remove any lumps. Now take the egg whites, at room temperature, place in a bowl -- I'm using a stand mixer with the whisk attachment, but you can use an electric beater -- and beat the egg whites, until they turn white, then add a teaspoon of lemon juice or white wine vinegar, to stabilize the foam. Beat until stiff but not dry peaks form, which means that the egg whites should be stiff but still creamy.

Here we are, now fold the egg whites into the previous mixture... then carefully blend them together, using a spatula or, even better, a whisk. When the 2 mixtures are fully incorporated, we're ready to fill the pan.

That's it, now pour the batter into a baking pan, which has to be eight by eight inches, and quite deep. Brush it with butter and line with parchment paper, then fill with the batter, that is pretty thin, and bake the magic cake in a preheated static oven at 300°F (150°C) for about 80 minutes, until golden brown on top. After that, remove the cake from the oven, let it cool completely to room temperature, then cover the baking pan with cling film and place in the fridge to set for a couple of hours. I suggest that because this will make it easier to cut.

As you can see, our magic cake is ready. Now you can notice the 3 different textures: the bottom layer is thick and deep-yellow, the middle layer is creamy, whereas the top layer is spongy like sponge cake. You can sprinkle the top with powdered sugar to taste -- if you used cocoa, sprinkle with unsweetened cocoa powder, of course... then place on a cutting board or a flat plate, without raised edges, and cut into squares. You can wet a long, sharp knife with cold water to keep it from sticking to the cake, otherwise use a fishing line, stretched between your hands. Now all that's left is to enjoy our magic cake... see you next videorecipe!

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Veneziane Alla Crema (Sweet Brioche Buns)

Yellowsaffron

Veneziane alla crema (sweet brioche buns)

source: youtube

***

For the starter

• 1/3 cup (40 g) of cake flour

• ½ cup (60 g) of bread flour

• ¼ cup (65 g) of water

• ¼ tbsp (3 g) of active dry yeast

For the dough

• 2 ¼ cups (300 g) of bread flour

• just under 1 cup (100 g) of cake flour + about 3 tbsp (25 g) for the mixing bowl

• 3 medium eggs

• 1/5 cup (50 ml) of fresh whole milk

• 1 ½ sticks (175 g) of butter

• ½ cup (100 g) of sugar

• ¾ tbsp (15 g) of honey 

• the grated zest of an organic orange

• the grated zest of an organic lemon

• ½ vanilla pod

• ¼ tbsp (5 g) of table salt

For brushing

• 1 egg yolk

• 2 tbsp of heavy cream

For topping

• 3 tbsp (25 g) of cake flour or cornstarch

• 1 cup (250 ml) of milk

• 3 egg yolks

• ½ vanilla pod

• 1/3 cup (75 g) of white sugar

• pearl sugar, to taste

• powdered sugar, to taste

Combine the sifted bread and cake flour in a bowl, then dissolve the yeast in the water, mixing briefly, and add to the flours; knead until it forms a soft, yet smooth dough. Once the ingredients have come together, transfer to a work surface and knead with your hands. Place the resulting dough in the bowl, cover with cling film and let it rise at room temperature for at least 2 hours. The starter has risen, now prepare the main dough, to which we'll add the starter: in the bowl of a stand mixer fitted with the paddle attachment, put the bread flour, the cake flour and the sugar; break the 3 eggs into a separate bowl, then add the honey, the grated orange and lemon zest, the milk and the vanilla seeds, scraping them out with a knife. Beat well with a fork, turn on the mixer and pour in the egg mixture. Beat until well blended. Scrape the dough off the paddle, insert the dough hook and add the starter to the dough. Beat until fully incorporated. You can stop the mixer, and turn the dough over. When the dough is well blended, beat in the butter and the salt, you can add the salt to the butter, the butter should be softened but not too soft, and add one piece at a time, beating constantly, waiting for each piece to be fully incorporated before adding the next, making sure the speed is not too high, speed 2 is fine. After adding all the butter, sprinkle in a little more flour to clear the sides of the bowl. When the dough is wrapped around the hook, pull it off the hook and knead for a few seconds on a pastry board. Stop the mixer, flour the pastry board and turn out the dough; don't add too much flour, just enough to avoid sticking. Knead briefly to shape the dough into a ball, a sort of loaf shape, bring in the edges while turning it; now dust a bowl with flour, cover with cling film and let it rise until doubled in size, it takes about 2-3 hours, depending on the temperature of the room. Here's our dough after 3 hours of rising, put it as it is in the fridge for at least 8 up to 12 hours. I've already made it, of course, and I'll show you how it looks. Take the dough, place on a work surface and knead to soften, as it will be pretty firm after cooling in the fridge. Roll into a log and divide into 12 equal portions, about 2,8 oz (80 g) each, or even smaller if you prefer, 2 oz (60 g) for example. You can weigh each piece for uniform size. Shape into balls by rolling with a circular motion, they should be nice and round and smooth, place on the work surface and continue until the dough is used up. After shaping, place the dough balls on a baking tray, space them out to allow room for rising, brush with the egg yolk, that has been beaten with a couple of tablespoons of cream, and allow to rise until doubled in size, it takes 2 or 3 hours, perhaps in the turned off oven with the light on. Here's the risen buns, they are doubled in size and topped with custard that you can make using the ingredients given in this recipe and following the videorecipe on the Yellowsaffron channel or on the Giallozafferano App. Put the custard in a pastry bag, pipe it on top of each bun in a spiral design, and sprinkle with pearl sugar. Bake the veneziane in a preheated static oven at 350°F (180°C) for about 25 minutes, until nice and golden brown. Our veneziane alla crema are ready; all you have to do is sprinkle with powdered sugar and enjoy; it's a time consuming recipe, I know, but it's really worth it... happy holidays!

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