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Flourless Egg Liquor Torte


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This light, silky smooth Egg Liquor Cake is special for any occasion, festivity & holiday or for simply spoiling yourself, your family, and friends. It is a flourless, full-bodied cake with a velvety cream topping and a touch of rich golden dazzling Egg Liquor. It is out-of-this-world tastelicious. To make it completely gluten-free, make sure you use gluten-free baking powder or completely omit (works well without it) and choose gluten-free eggs from chickens that are not fed gluten grains.

Cake:

Ingredients:

80 grams unsalted butter or unsalted margarine (2.8 oz)
80 grams white fine granulated sugar (2.8 oz)
1 envelope DrOetker vanilla sugar or 1/8 teaspoon vanilla extract
(DrOetker vanilla sugar is available in the baking aisle of local supermarkets.)
5 large eggs (in whole, or separate the egg yolk from the egg white)
100 grams chocolate sprinkles or finely chopped semisweet morsels (3.5 oz)
200 grams finely grinded almonds or hazelnuts (7.1 oz)
2 teaspoons baking powder
2 tablespoons Cognac

Whisk the butter for a few minutes until creamy and yellowish in color. Add sugar and vanilla sugar or vanilla extract and whisk until fully incorporated, about 3 minutes. Add one egg at a time until completely mixed in. For an even lighter and airier cake, separate the egg yolk from the egg white and only add the egg yolks (one at a time) at this point instead of the whole eggs. Add the sprinkles, nuts and baking powder and mix. Add the Cognac and incorporate. In case you separated the eggs, whisk the egg whites with an electric hand or stand mixer until stiff peaks form, for about 6 minutes, and incorporate it into the batter at the very end, using a wire whisk. Gently fold the beaten egg whites into the batter, going in an up and down circular motion, do not stir. Lightly butter (with unsalted butter/margarine) and flour an 11–inch Springform pan, or line the baking pan with parchment paper (cut to size), and fill in the batter evenly. Smooth the surface with a spatula. Bake in a pre-heated oven at 350 degrees Fahrenheit (175 – 180 degrees Celsius), about 25 to 30 minutes, on the lower oven rack, or until a tester (e.g. toothpick) inserted into the center of the cake comes out clean. Remove the Springform pan and transfer it onto a wire rack. Release the cake onto the wire rack and let cool completely. Once the cake has cooled, transfer it onto a cake tray. Prepare the topping.

Topping:

Apply the topping to the baked and completely cooled cake. Chill the bowl and whisk for whipping the heavy cream beforehand.

Ingredients:

500 ml heavy whipping cream, chilled (2 cups)
3 – 4 tablespoons white fine granulated sugar (recommended) or confectioners’ sugar
Verpoorten Original Egg Liquor (20 % vol.), as needed (a few tablespoons)

Whip the heavy cream in a large chilled kitchen bowl with an electric hand/stand mixer and a chilled whisk attached, using a low setting for a minute. Using chilled utensils helps stabilizing the cream and speeds up the process. Switch to the highest speed setting. Add the sugar after about 2 minutes. Whisk the cream until frothy, about 3 – 4 minutes in total. Reserve about 5 – 6 tablespoons of whipped cream to make decorative swirls and set it aside (or cover and chill). Spread the big batch of cream evenly over the cake and also cover the edges using an icing spatula. Fill the reserved cream into a pastry bag with a decorative tip attached and arrange continuous decorative puffs on the outer rim around the entire cake (see photograph). Shake the bottle of Egg Liquor well before using. Spoon or pour some Egg Liquor by Verpoorten inside the circle of cream puffs, just enough to apply a thin layer over the entire surface. The cream puffs will keep the Egg Liquor enclosed. Do not apply any Egg Liquor outside of the cream puffs. Serve immediately or cover and chill before serving.

Tip: In case the whipped cream will not reach a frothy consistency or is too soft, add 3/4 to 1 envelope of unflavored Gelatine or 2 envelopes of DrOetker Whip It and whisk to incorporate. It will be completely neutral in flavor and gives the cream extra and lasting stability. DrOetker Whip It is available in the baking aisle of local supermarkets.

For more information, kitchen basics, recipes & more, go to Tastelishes. Tastelishes cooks and bakes flavorful homemade dishes from scratch with natural ingredients. Enjoy Life. Eat Tastelishes.

The following high-quality, themed, photo-illustrated Tastelishes eBooks for the home-cook and home-baker are available at the Amazon Kindle Store:

Baking Bread – Fresh from the Oven
Baking Classics – From Scratch
Cake Buffet – New Trend Recipes
Christmas Cookies and More – Festive Baking
Cupcake Revolution – Ultimate Pleasures
Dips and Sauces – Classic Party Favorites
Dream Cakes – Heavenly Light
Home Cooking – With Natural Food
Hors d’Oeuvre – Gourmet Style
Modern Cake Decor – Fashionable Toppings and Fillings
Salad Bouquet – A Four-Season Variety
Side Dish Delight – Festive Traditions
Soup Lovers Delight – Hearty and Healthy
Sweets and Desserts – Irresistible Temptations

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Tastelishes Zebra Cake


This Tastelishes Zebra Cake is not only an eye catcher, but a light and tender cake, as well. The zebra design is very easy to make.

Ingredients for the Cake:

375 grams unbleached, all-purpose flour (King Arthur recommended) (13.23 oz)
3 – 4 teaspoons baking powder
250 grams white fine granulated sugar (8.8 oz)
1 envelope vanilla sugar (vanilla sugar by DrOetker is available in the baking aisle of local supermarkets), optional, but recommended (or use 1/8 – 1/4 teaspoon vanilla extract)
5 large eggs
125 ml lukewarm water (4.23 fl. oz)
250 ml corn oil or vegetable oil (8.45 fl. oz)
2 tablespoons cocoa powder (unsweetened)
for extra flavor, you could add 1 tablespoon white Rum (e.g. Bacardi), optional

Sift the flour into a mixing bowl. Add all the ingredients – except for the cocoa – and mix with a hand or a stand mixer shortly on the lowest setting, then switch to the highest setting and mix for about 2 minutes until the dough is smooth. Split the batter in half and transfer one half into a separate bowl. Mix the cocoa into one half of the batter (you could also sift it in and it blends in easier and quicker). Prepare a Springform pan (28 cm = 11 inches). Butter (use unsalted butter only) the cake pan and dust it lightly with flour. Start by adding 1 – 2 tablespoons white batter and place it into the center of the Springform pan. Add 1 – 2 tablespoons of dark batter directly onto the white batter. Add 1 – 2 tablespoons of white batter onto the dark batter, then add 1 – 2 tablespoons onto the white batter and so on. Repeat with the rest of the batter. This pattern will achieve the zebra design. Bake the cake in a pre-heated oven, at 350 degrees Fahrenheit (175/180 degrees Celsius), on the lower oven rack, for about 40 minutes or until a tester (e.g. toothpick) inserted into the center of the cake comes out clean. Remove the cake from the oven and release the wall belt of the cake pan. Let cool completely. Transfer the cake onto a cake tray. This cake is also delicious when baked a day ahead.

To sweeten the cake, you could add an icing on top of the cake or simply sift powder/confectioners’ sugar over it.

For a Homemade Icing, you will need:

approx. 150 grams powdered sugar/confectioners’ sugar (5.29 oz)
4 tablespoons white Rum or for a zesty icing, use lemon juice instead of Rum

Mix the ingredients together in a small bowl and spread it atop of the cake, using an icing spatula.

All Writing, Photography and Illustration is Copyright Tastelishes 2013. All rights reserved.

Fabulous recipes for cooking and baking from scratch don’t have to be complicated. The following full-color photo-illustrated eBooks for the home cook and home baker are available at the Amazon Kindle Store for quick, simple, easy recipes with style:

Baking Bread – Fresh from the Oven
Baking Classics – From Scratch
Cake Buffet – New Trend Recipes
Christmas Cookies and More – Festive Baking
Cupcake Revolution – Ultimate Pleasures
Dips and Sauces – Classic Party Favorites
Dream Cakes – Heavenly Light
Home Cooking – With Natural Food
Hors d’Oeuvre – Gourmet Style
Modern Cake Decor – Fashionable Toppings and Fillings
Salad Bouquet – A Four-Season Variety
Side Dish Delight – Festive Traditions
Soup Lovers Delight – Hearty and Healthy
Sweets and Desserts – Irresistible Temptations

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8 Keys to Fearless Baking with Yeast

Baking with yeast is easy and simple if you know the basics to making fluffy yeast dough for a tender yeast cake. Tastelishes shares the keys to working with yeast successfully. Press Release.


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Photo: Yeast Dough – Copyright Tastelishes 2013. All Rights Reserved.

FOR IMMEDIATE RELEASE
Rockaway, New Jersey, United States of America (Free-Press-Release.com) February 11, 2013 — Do you not just love to indulge in a freshly baked piece of Challah Bread with the most tender crumb? It is probably the best known food item made from yeast. You might wonder what type of yeast a home baker should use and which one achieves the better results. The Author C.C. Barmann, Founder of Tastelishes, published 14 inspiring, themed eBooks with top-quality recipes on cooking and baking with natural food. Today, she shares her insights, tips, and the keys to successful baking with yeast.

Tastelishes recommends choosing from either dry active yeast or fresh yeast. Generally, fresh yeast tends to rise higher than dry yeast and therefore produces fluffier dough. Fresh yeast is the preferable choice, yet it involves a longer process by having to rise twice, whereas with dry yeast, a starter dough is not typically required. Whenever a recipe calls for dry active yeast, it can be substituted with fresh yeast and vice versa. If fresh yeast is not at hand and dry active yeast is used, Tastelishes suggests not to skip making a starter dough. Recipes that call for yeast reach the best results with a starter dough followed by a proofing process until the dough increases to about double the size. Typically, when using dry yeast, a starter dough is skipped and the dough rises only once, until the volume doubles. The finished product provides a fairly good result. In order to improve the consistency and texture, Tastelishes encourages the home baker to let the dry yeast rise/foam first, for about 15 minutes. Then, all the ingredients get mixed together and the dough is set aside to proof until ready to use. This way, Tastelishes ensures, the dough will be much fluffier, airier, and less dense. The more and longer yeast dough rises, the better the result and texture of the cake.

Furthermore, yeast always needs to be nurtured with sugar in order to rise, as well as using ingredients that are at room temperature and never chilled or it would kill the yeast’s function to rise. Liquids, such as milk, need to be lukewarm, never hot, to instill the yeast’s growth. When a recipe calls for adding salt, it should never be added directly into the yeast, but rather sprinkled over the flour. Salt and yeast should not come in direct contact with each other in order to not destroy its rising function. Using unbleached, all-purpose flour is advised.

Finally, the dough needs to rise in a large bowl. According to Tastelishes, the baker has several choices: It can be placed at room temperature, but the ideal place is a warm spot, near heating vents or radiators without airflow blowing in its direction. To create a warm spot, the oven can be heated to 180 degrees Fahrenheit, then turned off and the bowl with the dough can be placed on the center oven rack. The dough in the bowl needs to be covered with a light kitchen towel so that the surface of the dough will not dry out. A spatula or a wooden spoon should be placed between the oven door to keep air flowing. Another possibility to create a warm spot would be to place the dough into an unheated oven and to leave the oven light on. A third option would be to set the oven to 100 degrees Fahrenheit, placing the bowl with the dough onto the center oven rack, and letting it rise until doubled in size while keeping the temperature setting turned on the whole time and keeping the oven door closed. Kitchen ovens vary in function/performance and do not always offer certain temperature settings or oven lights. Either one of these options works and depends on a baker’s personal preference or oven functions and performance.

Keeping these tips in mind will ensure successful, fearless, and joyful baking with yeast.
For recipes, tips, images and more visit their website at Tastelishes.
Tastelishes popular photo-illustrated eBooks for the home cook and home baker are available at the Amazon Kindle Store with priceless practical tips and how-to advice.

Detailed recipes with precise measurements and images for a variety of tender homemade yeast cakes are published within the Tastelishes eBaking Cookbook “Baking Classics – From Scratch”.

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Press Release

14 Food & Wine Recipes By Tastelishes

February 2, 2013 Food news in Rockaway,New Jersey, United States of America

Experience great tasting, simple-to-make healthy dishes, cakes, cookies and so much more. Taste is king and healthy, natural ingredients let you live an energized, balanced life. Breaking news by C.C. Barmann/ in recipes,ebooks,cooking,baking,food,pictures,natural food,tips, Food.

FOR IMMEDIATE RELEASE
Rockaway, New Jersey, United States of America (Free-Press-Release.com) February 2, 2013 — With the launch of a series of 14 inspiring themed eBooks, Tastelishes brings novelties to the world of homemade food and allows you to create outstanding food experiences. Each recipe is easy-to-follow and provides a clear guidance on how to cook with natural ingredients for an overall healthy delight.

Check this link to the Amazon Kindle store: http://amazon.com/author/ccbarmann

Perfectly harmonized ingredients, finer texture, ultimate flavor, and a lighter consistency ensure a step further towards living a healthy, energized, positive life-style. Tastelishes delivers unique and inspiring time-tested recipes for you to create tasty, elegant dishes with natural foods.

Find all you need to prepare flavorful and rich dishes at your local grocery store. All recipes are photo-illustrated with detailed instructions, providing a high level of transparency that instills inspiration, pleasure, and satisfaction. No special equipment is needed in any of the recipes and basic kitchen items can be used throughout. Impressive cooking and baking doesn’t have to be complicated. Achieving great flavor and texture is easy with Tastelishes top-quality recipes.

To discover the delights of Tastelishes, visit this link at http://eepurl.com/tcyOL to subscribe to the Newsletter and FREE recipes. A few of Tastelishes show-stopping recipes are:

• An impressive, no-layer, figure-friendly authentic German Black Forest cake.
• An exceptional sweet & sour cream yeast cake.
• Unique regional desserts made with durum wheat semolina.
• Old-world-style sunken apple cake with a light and tender crumb.
• Quick & easy open-faced fluted yellow and chocolate bisquet cake.
• Famous Viennese vanilla crescent cookies for festive baking.
• Old-world-style yeast dumplings with semi-sweet wine foam.
• Delicate tart flambé d’Alsace.
• Genuine rustic Swabian Spaetzle.
• Irresistible sweet-tart red cabbage.
• Aromatic crusty bread with easy-to-make homemade sourdough that keeps bread fresh for days.

Tastelishes outstanding recipes enlighten and satisfy any connoisseur’s taste buds and provide eye catchers for any event.

Check their website at http://tastelishes.com for high-quality recipes, kitchen basics, invaluable cooking & baking tips and much more.

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14 Food & Wine Recipes By Tastelishes by C.C. Barmann is filed under

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