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MY COOKBOOK

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20.5.13

ANNIVERSARY CAKE

Happy 13th Wedding Anniversary Leilah and Simone!
This cake was adapted from Jane Stacey's hazelnut génoise and dacquoise wedding cake. The first time I made it was for our youngest daughter’s wedding, aimed to feed 150 people. At the time we had to reconfigure the recipe [by calculating the volume, oh how I wished the pastry chef worked in grams!] for the three smaller tiers instead of making the original 4 tiered masterpiece.
The cake I made back in 2000

For their anniversary I made a single cake for the happy couple, not much bigger than the top tier I made for their wedding. It consists of 4 cake layers, 1 hazelnut dacquoise layer, with mocha buttercream and dark ganache spread between the layers; covered with white chocolate icing and decorated with white chocolate garnish.


Not for the faint of heart, the recipe confused me once already and making it for the second time was not much easier. It was definitely less work, aside from trying to organize the convoluted recipe and making it a little more user friendly. I recalled the huge amount of unused ingredients [no we didn’t make a mistake] and this time I did a little guesswork, for instance I reduced the chocolate for the dark ganache from 2 pounds to 225g. This was just right, but then it was easier to guess what to put into a 9 inch cake. Scroll down for the recipe.


Jane Stacey's Hazelnut Génoise And Dacquoise Wedding Cake
[re-scanned from an old photocopy]
       From a book from the library
The book is out of print and long since retired from the North Kamloops Public Library, but I still have a photocopy of the recipe. If ever anyone wants it I can scan it and send it to you.

INGREDIENT LIST for the 9" ANNIVERSARY CAKE:

For the Hazelnut Génoise Cake:
8 eggs, lightly beaten
1-1/3 cups sugar
1 cup sifted cake flour
1-1/2 cups toasted, skinned, and ground hazelnuts
2 Tbsp brown butter, slightly cooled
1/2 tsp pure vanilla extract

For the Hazelnut Dacquoise:
1/8 cup + 2/8 cups sugar
1 scant Tbsp cornstarch
1/8 cup toasted, skinned, and ground hazelnuts
2 egg whites from small eggs, at room temperature
1/4 tsp vanilla extract
1/8 tsp cream of tartar

For the Mocha Buttercream:
1/2 cup egg white
1/2 cup sugar less 1 Tbsp
3/4 + 1/8 cup unsalted butter, at room temperature
scant 1/8 cup instant coffee dissolved in 1 tsp hot brewed coffee
4 tsp Cognac

For the Chocolate Ganache:
6 oz bittersweet chocolate
1/2 cup heavy cream
2.6 oz unsalted butter, at room temperature, cut into small pieces

For the White Chocolate Icing:
3 large egg whites
1-1/3 cups unsalted butter, at room temperature
3/4 cup sugar
32.oz white chocolate, melted and slightly cooled

For the white chocolate garnish
10 oz white chocolate

METHOD: TO MAKE HAZELNUT GÉNOISE CAKE:

• Start by setting out the cake ingredients.
• Preheat the oven to 350F
• Place 3 cups of raw hazelnuts in a single layer into a baking pan. [you are roasting the hazelnuts for the cake as well as for the hazelnut dacquoise layer.]
• Bake the hazelnuts for 12 minutes.
• Remove from the oven and let cool slightly. Keep the oven at 350F.
• Line a large bowl with a clean kitchen towel and add the warm hazelnuts.
• Rub with the kitchen towel until the skins fall away.
• Pick out the hazelnuts and grind them in the food processor as fine as possible.
• Measure out 1-1/2 cups of ground hazelnuts and set aside the remaining nuts for use later.
• Generously butter and flour the cake pans and then line with parchment paper.
• Place the eggs and sugar in a large bowl and set over a pan of simmering water [the bowl should not touch the water].
• Whisk the mixture occasionally until it becomes warm and the sugar begins to dissolve.
• Transfer one fourth of the mixture to the bowl of an electric mixer.
• Keep the remainder warm but not hot.
• Using the electric mixer, beat at high speed until the mixture is very thick and pale yellow and forms a ribbon when dropped from a spatula.
• Transfer the mixture to a wide, shallow bowl [the greater surface area of a large bowl will make it easier to fold without deflating the batter too much].
• Beat the remaining batches of egg-sugar mixture, transferring them to the large bowl as they are finished.
• Quickly, but gently sift the flour over the mixture and fold in just until blended; follow with 1-1/2 cups of ground hazelnuts.
• Finally fold in the brown butter and vanilla just until all ingredients are incorporated. • Immediately pour the batter into the prepared pans, and bake for approximately 25 minutes at 350F, or until the cakes test done with a skewer, spring bake when lightly touched in the center, and begin to pull away from the sides of the pans.
• Let cool slightly before removing the cakes from the pans to cool completely on wire racks.

TO MAKE THE DACQUOISE:
• Lower the oven temperature to 300°F.
• Draw a circle on parchment paper about 1 inch smaller than the bottoms of the cake pans used for baking the cakes.
• Outline the circle with a felt pan.
• Place the parchment sheet, tracing-side down on a baking sheet and set it aside.
• Combine 1/8 cup sugar, 1 scant Tbsp cornstarch and 1/8 cup toasted, skinned, and ground hazelnuts in a food processor.
• Pulse one or two times. Set aside.
• Place the 2 egg whites from small eggs in the bowl of a standard mixer.
• Beat at low speed until frothy.
• Add the 1/4 tsp vanilla extract and 1/8 tsp cream of tartar and beat at medium speed until soft peaks form.
• Add 2/8 cup sugar at a tbsp at a time, and beat until stiff peaks form and the mixture is glossy.
• Transfer to a wide, shallow bowl.
• Sprinkle one third of the sugar-hazelnut mixture over the meringue and fold in by hand.
• Repeat this two more times with the remaining sugar-hazelnut mixture.
• Scoop this mixture inside the parchment circle and smooth out the top.
• Bake for 40 to 45 minutes, or until the dacquoise is dry and brittle to the touch.
• Turn off the oven and leave the dacquoise in the oven until it reaches room temperature, approximately 1 hour.

TO MAKE THE MOCHA BUTTERCREAM:
• Combine the egg whites and, sugar in a large mixing bowl and place over simmering water (the bowl should not touch the water), whisking occasionally until the mixture is warm and the sugar has dissolved.
• Remove from heat and transfer to the bowl of a standard mixer.
• Beat at high speed until stiff peaks form.
• Reduce speed to medium and continue beating until the meringue reaches room temperature. • Cut the butter into 2-tablespoon-size bits.
• Still on medium speed, add the butter, a piece at a time, until all the butter is well blended. • Scrape down the sides of the bowl from time to time.
• Add the coffee mixture and the Cognac and beat until thoroughly blended.
• Set aside.

TO MAKE THE WHITE CHOCOLATE ICING:
• Combine the egg whites and the sugar in a large mixing bowl and place over simmering water (the bowl should not touch the water), whisking occasionally until the mixture is warm and the sugar has dissolved.
• Remove from heat and transfer to the bowl of a standard mixer.
• Beat at high speed until stiff peaks form.
• Reduce speed to medium and continue beating until the meringue reaches room temperature.
• Cut the butter into 2-tablespoon-size bits.
• Still on medium speed, add half (6-2/3 sticks) the butter, a piece at a time, until all the butter is well blended.
• Scrape down the sides of the bowl from time to time.
• Add half the melted white chocolate and continue beating until evenly blended, scraping the sides of the bowl from time to time.
• Cover with plastic and refrigerate until ready to use.

TO MAKE THE CHOCOLATE GANACHE
• Chop the chocolate into small, matchstick-size pieces and place in a large stainless steel or heat-resistant bowl.
• Bring the cream to a rising boil and pour, all at once, over the chopped chocolate.
• Stir until the chocolate is melted and completely smooth with no lumps.
• Quickly stir in one or two pieces of the softened butter at a time, until completely dissolved.
• Set aside to thicken to a spreadable consistency.

TO MAKE THE WHITE CHOCOLATE GARNISH:
• Make chocolate curls, bark, and thatch from the white chocolate

TO ASSEMBLE:
• Cut the hazelnut génoise layers in half horizontally. This gives four cake layers.
• Place one of the cake layers on a large platter.
• Spread with mocha buttercream and top with the second cake layer.
• Top with half of the chocolate ganache, the dacquoise layer, the remaining ganache, and then the remaining two genoise layers with mocha buttercream in between. • Do not spread the top cake layer with the mocha filling.
• Place in the fridge to chill for 1 hour.
• Frost the exterior with the white chocolate icing, smoothing it with a warm knife or spatula. [Warm the spatula by dipping it into hot water.]
• Place the remaining white chocolate icing in a pastry bag fitted with a very small round tip.
• Pipe an irregular border along the inner and outer edges of the tiers, and pipe delicate scrolls on the sides of the tiers.
• Right before serving, garnish with white chocolate curls.

15 comments:

  1. Both the cakes you made look pretty amazing. I like the roses on the newest one very much and the elegant white on white design.

    ReplyDelete
  2. Kedves Zsuzsa!
    Ez a torta gyönyörű most is. Boldogok akik kapják, hogy aki készítette gondol rájuk szeretettel .
    Csodálatos.

    ReplyDelete
  3. Wow, that's an incredible cake Zsuzsa and I'm sure it was wonderfully decadent and delicious. Happy Anniversary to your daughter and son in law. Thank you for your lovely wishes for our anniversary over the weekend.

    ReplyDelete
  4. Thanks to all who commented. Yes, this was a rich cake and a complex one. I am still working on the write up. Koszonom Judit.

    ReplyDelete
  5. OK Cake Lady - you've done it again! You cakes are blowing me away! What gorgeous cake and I'm am SO VERY impressed with your creativity and talent. What a lucky young lady to have a mom like you! Happy Anniversary to the young couple!

    ReplyDelete
  6. Thank you Peach Lady. They sure are a happy couple.

    ReplyDelete
  7. What a coincidence, Zsuzsa! On the 22nd. of May was my daughter's 13th wedding anniversary, as well!
    Happy Anniversary to your daughter and son-in-law!
    I told my daughter what a beautiful cake you made for them...me and my big mouth!
    She asked..."where is our cake?...how come you didn't bake us a cake?!"...LOL I have never made a cake for anyone's anniversary, even mine either!

    ReplyDelete
  8. That is so cool Elisabeth. But methinks a Cake Duchess can bake her own cake -- right?

    ReplyDelete
  9. Help! I'd like to make this cake today but I'm confused. The instructions for the white chocolate icing have egg whites but the ingredients don't. In the chocolate ganache ingredients there are egg whites but not in the instructions. Could you please straighten this out. Thank you

    ReplyDelete
  10. Also it is regular sugar in the icing, not powered sugar?

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  11. When I saw the ganache ingredients I realized the typo. Ganache cannot contain egg whites. So the 3 egg whites go with the white chocolate icing. The sugar is granular. There can be no icing sugar in a meringue based icing. Thank you for writing. You just saved my cookbook from a real big mistake. I am grateful.

    ReplyDelete
  12. So I made the cake last week for my mother-in-law's birthday and I thought it was great except for the ganache layer. It was so thick it completely overpowered the meringue layer in the middle, it also hardened making the cake difficult to cut. 2 pounds of chocolate seemed like a lot, is this amount correct? Your layer of ganache looks much thinner than mine. I thought the mocha buttercream was to die for!

    ReplyDelete
  13. I sent you a message a little while ago and have been checking the blog for a reply but haven't seen one. I really like the cake and would like to make it again, but I need to know about the chocolate ganache ingredients. My layer was huge and totally overpowered the meringue, I'm thinking that 2 pounds of chocolate is way too much. If it better you can just email me directly, mbocha12@gmail.com. Thanks

    ReplyDelete
  14. OK one more time. Judging by the amount of 2 small layers in the picture, the ganache could not possibly contain more that a 170 g/ 6 oz package of bittersweet chocolate. Anybody attempting to make this cake should have enough experience and common sense in the kitchen to know that 32 oz chocolate would be an unreasonable amount for a single layer cake. If you read the story of the cake you would know I revised it from a monstrosity to a wedding cake for only 150 people and than from that I calculated this very cake. So yes there may have been oversights along the way and I did some guesswork which I failed to revise on paper, but this is a personal blog -- I write my kitchen memories for my kids. I don't mind answering a few questions from time to time but I am not a kitchen mentor. I have been busy with something else and blogging had to take a backseat and this will continue for a while longer. Hence the huge time lapse answering. This remains one of the most delicious cakes I ever made and I hope I have time left to make it one more time. If I do I will pay special attention to the ingredients. Cheers.

    ReplyDelete

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