cake

St. Martin’s Cake

st-martins-cake

This is a delicious cake to welcome the winter season with!

The texture of the dough works perfectly with the freshness of the jam filling and the richness of the buttery chocolate frosting.

You will be amazed by its wonderful taste!

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To make the cake you need:

2/3 cup (150 grams) unsalted butter, room temperature

6 tablespoons (85 grams) granulated white sugar

1 teaspoon vanilla extract

4 egg yolks

4 egg whites

5 ounces (150 grams) semi-sweet chocolate

1 cup (130 grams) all purpose flour

1 teaspoon baking powder

2 tablespoons cocoa

For the filling you need:

1 1/2 cups (375 grams) jam (raspberry or strawberry or forest fruit)

For the frosting you need:

6 ounces (180 grams) semi-sweet chocolate

6 tablespoons (84 grams) unsweetened butter

1 cup (115 grams) confectioner’s (or powdered) sugar, sifted

7 teaspoons milk

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1. Preheat an oven to 350 F (175 C).

2. Grease and flour your 9 inch (23 cm) spring form pan.

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3. Now we mix our dry ingredients – the flour, cocoa and baking powder.

Set the bowl aside.

st-martins-cake-whipping-sugar-and-butter

4. In the bowl of your electric mixer whisk the butter and sugar until fluffy (about 3 minutes).

5. Add the egg yolks and vanilla extract.

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6. Place a small bowl over a pan with simmering water and melt the chocolate.

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7. Add the melted chocolate to the batter and beat shortly.

8. Add the flour mixture and beat again.

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9. Whip the egg whites and add them to the batter.

st-martins-cake-folding-batter-with-whipped-egg-whites

10. Add the whipped egg whites and fold until smooth.

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11. Fill the spring form pan with the batter and spread it evenly.

Place in the oven and bake for about 35 minutes.

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12. When baked, remove from the oven and let cool.

When the cake’s cooled, remove it from the pan and cut into two halves.

st-martins-cake-spreading-jam

13. Spread one half of the jam over the bottom layer of the cake.

Place the second layer on top of the first and cover the whole cake with the rest of the jam.

st-martins-cake-melting-butter-and-chocolate-for-frosting

14. Now we are going to prepare the chocolate frosting.

Melt the butter and chocolate over simmering water.

st-martins-cake-adding-sugar-to-melted-butter-and-chocolate-for-frosting

15. When nicely melted, add the sifted sugar and the milk and whisk together.

16. Spread the frosting over the whole cake.

You can also sprinkle a little cocoa over the top.

Refrigerate for at least 6 hours.

Enjoy!

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Grated Cheesecake

grated-cheesecake-slice-on-plate-with-fork

Yes, this cheesecake is really grated!

More specifically, the dough that makes up the top and bottom layer is grated.

It is an absolutely delicious cake.

I am sure you will love it!

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To make the dough you need:

1 3/4 cups (230 grams) all-purpose flour

1/2 cup (110 grams) unsalted butter

1 teaspoon baking powder

1 tablespoon cocoa

2 tablespoons confectioner’s (or icing, powdered) sugar

2 tablespoons milk

For the filling you need:

16 ounces (500 grams) cream cheese

2 eggs

1 1/2 cups (150 grams) confectioner’s (or icing, powdered) sugar

1 tablespoon corn starch

1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)

1 tablespoon lemon zest

~~~

1. Preheat an oven to 350 F (176 C).

grated-cheesecake-springform

2. Grease and flour a springform pan.

grated-cheesecake-flour-mixture-and-butter-egg-zest-sugar

3. In a larger bowl mix the flour and the baking powder.

Then add the butter, cocoa powder, sugar and milk.

grated-cheese-dough-ball

4. Using hands form a firm ball.

Place the dough ball into a fridge for at least 1/2 hour (it gets firmer when cooled).

(Update: Though putting the dough into the fridge worked for me, I later found out that it gets so much easier if you put the dough into your freezer for an hour or two – the dough gets much firmer and easier to grate.)

grated-cheesecake-cheese-filling-before-mixing

5. Now let’s make the cream cheese filling.

In a bowl of your electric mixer place the cream cheese, sugar, egg yolks, lemon zest, vanilla sugar and the corn starch.

Beat on medium speed until smooth (about 2 minutes).

grated-cheesecake-whipped-eggwhites

6. In a separate bowl beat the egg whites until the mixture holds stiff peaks.

grated-cheesecake-mixing-filling-eggwhites

7. Mix the cream cheese mixture with the whipped egg whites gently.

grated-cheesecake-grating-dough

8. Remove the dough from the fridge.

Cut it in two halves.

Grate the first half of the dough in the pan.

grated-cheesecake-cheese-filling-in-pan-second-layer

9. Now spread the cheese filling over the dough evenly.

grated-cheesecake-bofore-baking

10. And grate the second half of the dough over the top.

grated-cheesecake-inside

11. Bake for about 45-50 minutes.

Remove from the oven and let cool.

Don’t worry if the cake still wobbles a little when shaking a pan gently. It should be that way.

For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.

The great thing about cheesecake is that is stores very well and can also be frozen for several months.

grated-cheesecake-craze

P.S.: Writing this post and going through all those pictures made me so hungry for the cake again I had to arm myself like this.

That thing on the right is vanilla custard.

What an evening!

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