Daringbakers-Caramel cake

This mounth challenge from daring bakers was fun to do,but my picture is not so good...

The recepie comes from http://eggbeater.typepad.com thaks to you.

And the host this mounth is:

http://culinarycuriosity.blogspot.com

http://forayintofood.blogspot.com

http://blondieandbrownie.blogspot.com

http://glutenagogo.blogspot.com

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Notes from Natalie for those of you baking gluten-free:So the GF changes to the cake would be:

2 cups of gluten free flour blend (w/xanthan gum) or 2
cups of gf flour blend + 1 1/2 tsp xanthan or guar gum
1/2 - 1 tsp baking powder (this would be the recipe amount to the amount it might need to be raised to & I'm going to check)

Preheat oven to 350FButter one tall (2 – 2.5 inch deep) 9-inch cake pan.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed.
Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again,
beat mixture until light and uniform.
Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time.
Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients.
{This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes.
Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.
Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP
2 cups sugar
1/2 cup water

1 cup water (for "stopping" the caramelization process)In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand.
Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.
When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back
.Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool
.Pour cooled brown butter into mixer bowl.
In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more,
add a bit of cream and or caramel syrup.
Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.
Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

Daring Bakers-Lavash crackers and topping

This mounth challenge was really fun!I never done crackers,i will do it again!!I did it whit all-purpose flour!and the topping is a salsa whit pineapple and lime.



Makes 1 sheet pan of crackers;
•1½ cups unbleched bread flour
•½ tsp salt
•½tb(0,55oz) instant yeast
•1 Tb agave syrup or sugar
•1Tb vegetable oil
•1/3 t0½ cup+2Tb water,at room temperature
•poppy seeds,sesame seeds,paprika,cumin seeds or kosher salt for topping.

1)In a mixing bowl,stir together the flour,salt yeast,agave,oil and just enough water to bring everything together into a ball.You may not need the full ½ cup+2 Tb of water,but be prepared to use it all if needed.
2)The dough should be firmer than french bread dough,but not quite as firm as bagel dough,and slightly tacky.Lightly oil a bowl and transfer the dough to the bowl,rolling it a round to coat it with oil.Cover the bowl whit plastic wrap
3)Ferment at room temperature for 90 minutes,or until the dough doubles in size.
4)Mist the counter lightly whit spray oil and transfer the dough to the counter.Press the dough into a square with your hand and dust the top of the dough lightly whit flour.Roll it out whit a rolling pin into a paper thin sheet about 15 inches by 12 inches.You may have to stop form time to time so that the gluten can relax.At these times,lift the dough from the counter and wave it a little and then layit back down.Cover whit a towel or plastic wrap while it relaxes.When it is the desired thinness,let the dough relax for 5 minutes.Line a sheet pan whit baking parchment.Carefully lift the sheet of dough and lay iton the parchment.If it overlaps the edge of pan,snip off the excess whit scissors.
5)Preheat oven to 350 degrees Fahrenheit whit the oven rack on the middle shelf.Mist the top of the dough whit water and sprinkle a covering of seeds on the dough,such as poppy seeds ,cumin or paprika.If you want to make shards,bake the sheet of dough whitout cutting it first.
6)bake for 15-20 minutes,or until the crackers begin to bron evenly across the top(the time will depend on oven)When the crackers are baked,remove the pan from the oven and let it cool in the pan for about 10 minutes.You can then snap them apart or snap off shards and serve


The topping:
1 can of smahsed pineapple(draind)
1 lime of zest finely grated
1 red paprika
1 red onion
½ granulated sugar
a little chili

•cut all in little picese and mix all togehter,and cool for a while,a little bit hot but verry good to the crackers.

daring bakers-chocolate eclairs

Pierre Hermé’s Chocolate ÉclairsRecipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)• Cream Puff Dough (see below for recipe), fresh and still warm1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds bypositioning the racks in the upper and lower half of the oven. Line two baking sheets withwaxed or parchment paper.2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 éclairs.3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip thehandle of a wooden spoon into the door to keep in ajar. When the éclairs have been in theoven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continuebaking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total bakingtime should be approximately 20 minutes.Notes:1) The éclairs can be kept in a cool, dry place for several hours before filling.Assembling the éclairs:• Chocolate glaze (see below for recipe)• Chocolate pastry cream (see below for recipe)1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside thebottoms and place the tops on a rack over a piece of parchment paper.2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40degrees C, as measured on an instant read thermometer). Spread the glaze over the tops ofthe éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill thebottoms with the pastry cream.3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottomswith enough cream to mound above the pastry. Place the glazed tops onto the pastry creamand wriggle gently to settle them.Notes:1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to createbubbles.2) The éclairs should be served as soon as they have been filled.Pierre Hermé’s Cream Puff DoughRecipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)• ½ cup (125g) whole milk• ½ cup (125g) water• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces• ¼ teaspoon sugar• ¼ teaspoon salt• 1 cup (140g) all-purpose flour• 5 large eggs, at room temperature1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to theboil.2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to mediumand start to stir the mixture vigorously with a wooden spoon. The dough comes together veryquickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. Youneed to carry on stirring for a further 2-3 minutes to dry the dough. After this time the doughwill be very soft and smooth.3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using yourhandmixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again donot worry. As you keep working the dough, it will come back all together again by the time youhave added the third egg. In the end the dough should be thick and shiny and when lifted itshould fall back into the bowl in a ribbon.4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.Notes:1) Once the dough is made you need to shape it immediately.2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined bakingsheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer thepiped shapes into freezer bags. They can be kept in the freezer for up to a month.Chocolate Pastry Cream Recipe from Chocolate Desserts by PierreHermé• 2 cups (500g) whole milk• 4 large egg yolks• 6 tbsp (75g) sugar• 3 tablespoons cornstarch, sifted• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.[bNotes:[/b]1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble. Chocolate Glaze Recipe from Chocolate Desserts by Pierre Hermé(makes 1 cup or 300g)• 1/3 cup (80g) heavy cream • 3½ oz (100g) bittersweet chocolate, finely chopped• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature 1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce. Notes: 1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze. Chocolate SauceRecipe from Chocolate Desserts by Pierre Hermé (makes 1½ cups or 525 g)• 4½ oz (130 g) bittersweet chocolate, finely chopped • 1 cup (250 g) water• ½ cup (125 g) crème fraîche, or heavy cream • 1/3 cup (70 g) sugar 1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon. Notes: 1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.2) This sauce is also great for cakes, ice-cream and tarts.

daring bakers-filbert gateau whit parline buttercream

From Great Cakes by Carol WalterFilbert Gateau with Praline Buttercream1 Filbert Genoise 1 recipe sugar syrup, flavored with dark rum1 recipe Praline Buttercream½ cup heavy cream, whipped to soft peaks1 recipe Apricot Glaze1 recipe Ganache Glaze, prepared just before using3 tablespoons filberts, toasted and coarsely choppedFilbert GenoiseBecause of the amount of nuts in the recipe, this preparation is different from a classic genoise.1 ½ cups hazelnuts, toasted/skinned2/3 cup cake flour, unsifted2 Tbsp. cornstarch7 large egg yolks1 cup sugar, divided ¼ & ¾ cups1 tsp. vanilla extract½ tsp. grated lemon rind5 lg. egg whites¼ cup warm, clarified butter (100 – 110 degrees)Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cook the cake completely.*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.Sugar SyrupMakes 1 cup, good for one 10-inch cake – split into 3 layers1 cup water¼ cup sugar2 Tbsp. dark rum or orange flavored liqueur In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.Praline Buttercream1 recipe Swiss Buttercream 1/3 cup praline paste1 ½ - 2 Tbsp. Jamaican rum (optional)Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.Swiss Buttercream4 lg. egg whites¾ cup sugar1 ½ cups (3 sticks) unsalted butter, slightly firm1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice1 tsp. vanillaPlace the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.Refrigerate 10-15 minutes before using.Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together. Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.Praline Paste1 cup (4 ½ oz.) Hazelnuts, toasted/skinless2/3 cup SugarLine a jelly roll pan with parchment and lightly butter. Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.Apricot GlazeGood for one 10-inch cake2/3 cup thick apricot preserves1 Tbsp. waterIn a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.Ganache GlazeMakes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake **Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.6 oz. (good) semisweet or bittersweet chocolate, like Lindt6 oz. (¾ cup heavy cream1 tbsp. light corn syrup1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)¾ tsp. vanilla½ - 1 tsp. hot water, if neededBlend vanilla and liqueur/rum together and set aside. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside. Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!Assembling CakeCut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes. Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake. Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

Daring Bakers-Danish Braid

Jag har gått med i en bakklubb som heter daringbakers,för att jag tycker det är kul att pröva nya saker och gillar att baka.Min första utmaning heter Danish Braid och är en sorts vetedeg med smör i och jag lyckades!!

jag skriver receptet på engelska det blir lättast så..här kommer det;

DANISH DOUGH.(detrempe)

makes 2-½ pounds dough

1 ounce fresh yeast or 1 tabelspoon active dry yeast

½cup whole milk

1/3 cup sugar

zest of 1 orange,finely grated

3/4 teaspoon ground cardamom

1-½ teaspoons vanilla extract

½ vanilla bean,split and scraped

2 large eggs,chilled

1/4 cup fresh orange juice

3-1/4 cups all-purpose flour

1 teaspoon salt

For the butter block (beurrage)

½ pound(2sticks)cold unsalted butter

1/4 cup all-purpose flour

DOUGH

combine yeast and milk in a bowl with a hand mixer on a low speed or a whisk.Add sugar,orange zest,cardamom,vanilla extract,vanilla seeds,eggsand orange juice and mix well.Sift flour and salt on your working surface and make a fountain.Make sure that the "walls" of your fountain are thick and even.Pour the liquid in the middle of the fountain.Whit your fingertips,mix the liquid and the flour starting from the middle of the fountain,slowly working towards the edges.

When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with,around 5 to 7 minutes.You might need to add more flour if the dough is sticky.

BUTTER BLOCK

1)combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.scrape down the sides of the bowl and the paddle and then beat for 1 minute more,or until smooth and lump free.Set aside at room temperature.

2)After the detrempe has chilled 30 minutes,turn it out onto a lightly floured surface.Roll the dough into a rectangle approximately 18x13 inches and 1/4 inch thick.The dough may be sticky,so keep dusting it lightly with flour.Spread the butter evenly over the center and right thirds of the dough.Fold the left edge of the detrempe to the right,covering half of the butter.Fold the right third of the rectangle over the center third.The first turn has now been completed.Mark the dough by poking it with your finger to keep track of your turns,or use a sticky and keep tally.Place the dough on a baking sheet,wrap it in plastic wrap,and refrigerate for 30 minutes.

3)Place the dough lengthwise on a floured work surface.The open ends should be to your right and left.Roll the dough into another approximately 13x18 inch,1/4-inch-thick rectangle.Again fould the left third of the rectangle over the center third and the right over the center third.No additional butter will be added as it is already in the dough.The second turn has now been completed.Refrigerate the dough for 30 minutes.

4)roll out,turn,and refrigerate the dough two more times,for a total of four singel turns.Make sure you are keeping track of your turns.Refrigerate the dough after the final turn for at least 5 hours or overnight.The danish dough is now ready to be used.If you will not be using the dough within 24 hours,freeze it.To do this,roll the dough out to about 1 inch in thickness,wrap tightly in plastic wrap,and freeze.Defrost the dough slowly in the refrigerator for easiest handling.

APPLE FILLING

makes enough for two braids

½ cup sugar

1 tsp ground cinnamon

½ vanilla bean,split and scraped

1/4 cup fresh lemon juice

4 tabelspoons unsalted butter

Toss all ingredients except butter in a large bowl.Melt the butterin a pan over medium heat until slightly nutty in color,about 6-8 minutes.Then add the apple mixture and saute until apples are softened and caramelized,10 to 15 minutes.If you chosen fujis,the apples will be caramelized,but have still retained their shape.Pour the cooked apples onto a baking sheet to cool completely before forming the braid.(if making ahead ,cool to room temperature,seal and refrigerate)

DANISH BRAID

makes enough for 2 large braid

1 recipe danish dough

2 cups apple filling,or jam

for the egg wash,1 large egg

1)line a baking sheet with a silicone mat or parchment paper.On a lightly floured surface,roll the danish dough into a 15x20 inch rectangle 1/4 inch thick.If the dough seems elastic and shrinks back when rolled,let it rest for a few minutes,the roll again.Place the dough on the baking sheet.

2)along one long side of the pastry make parallel,5 inch-long cuts with a knife or rolling pastry wheel,each about 1 inch apart.Repeat on the opposite side,making sure to line up the cuts with those you´ve already made.

3)spoon the filling you`ve chosen to fill your braid down the center of the rectangle.Starting with the top and bottom "flaps",fold the top flap down over the filling to cover.next fold the bottom flap up to cover filling.This helps keep the braid neat and helps to hold in the filling.Now begin folding the cut side strips of dough over the filling,alternating first left,then right,left,right,until finished.

4)preheat oven to 400degreesF.position a rack in the center of the oven.bake for 10 minutes,then rotate the pan so that the side of the braid previously in the back of the oven is now in the front.lower the oven temperature to 350 degrees F and bake about 15-20 minutes more or until golden brown.cool and serve the braid either still warm from the oven or at room temperature.The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2days,or freeze for 1 month