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Hazelnut Fig Cake | The JavaCupcake Blog https://javacupcake.com

Hazelnut Fig Cake

This sophisticated Hazelnut Fig Cake is gently spiced, full of flavors including dried figs, fresh figs and dark brown muscovado sugar, and is finished with a decadent fig cream cheese icing. You don’t want to miss out on this cake!

cake topped with figs and hazelnuts on a white background with a bowl of figs

It was last fall when I was first introduced to dried figs.   I was enjoying an evening at my friend Fanette’s house and she had a charcuterie with delicious cheese, bread, nuts and dried figs.

sliced figs and hazelnuts

I knew I would enjoy the cheese and bread, but what in the world were these dried little fruits!?

At first, I was scared to take a bite… but let me tell you as soon as I did… I WAS HOOKED.  I loved these dried figs! A slice of cheese, chuck of bread and half a dried fig together and I was in heaven!

fig and hazelnut cake on a stand with a slice of cake on a plate and a bowl of figs

It was then that I decided that I MUST come up with a recipe that included figs and this Hazelnut Fig Cake was born!

I did a bit of research to find a fig based cake on Google and Pinterest, but didn’t find many cakes that were the style I was looking for.  Most had fresh figs in the cake similar to how you make a pineapple upside down cake and I wanted to make a layer cake.

hazelnut and fig cake on a cake stand with a white background

Finally, I found a recipe from BBC Good Food for a spiced fig, hazelnut and coffee cake that not only looked delicious, but the recipe looked amazing!

 

Let me tell you about my Hazelnut Fig Cake.

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a cake stand

First, not only is my Hazelnut Fig Cake is packed full of figgy flavor, nutty undertones a touch of sweetness from the cream cheese fig frosting, it is flavored with coffee.

Yes, you read that right… I said coffee!  Coffee adds such a rich balance to the sweet fig and the roasted hazelnuts that’s undeniably delicious!

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a marble stand

The fresh figs and roasted hazelnuts that top the cake add another dimension of flavor and texture that is sure to please your palate!

From the first bite of this Hazelnut Fig Cake, you will seriously feel like you have died and gone to Heaven.

slice of hazelnut and fig cake on a blue plate with fresh sliced fig and chopped hazelnuts

So if you love fig… you are going to LOVE this Hazelnut Fig Cake!

Photography by Frenchly Photography. 

Hazelnut Fig Cake

Hazelnut Fig Cake

Yield: 12 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Ingredients

Cake

  • 6 dried figs, chopped into small pieces
  • 75ml hot strong coffee
  • 200g blanched hazelnuts
  • 200g unsalted butter, room temperature
  • 225g dark brown muscovado sugar
  • 50g greek yogurt
  • 4 large eggs
  • 2 tsp vanilla bean paste
  • 200g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Filling

  • 100ml strong coffee
  • 15 dried figs, chopped into small pieces

Frosting

  • 250g unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 1lb powdered sugar
  • 4oz cream cheese, room temperature
  • 3 tbsp fig filling
  • 1/2 tsp sald
  • 10 fresh figs
  • roasted hazlenuts

Instructions

Cake

  1. Put the 6 dried figs and hot coffee in a cup together and let sit while preparing the batter.
  2. Heat oven to 350 F degrees.
  3. Grease and flour two 8in round cake pans.
  4. Once the oven has heated, place the hazelnuts on a baking sheet and roast for about 7-8 minutes or until they begin to turn golden brown. Remove from the oven and pulse 75g of the nuts in a food processor until finely chopped. Set aside the rest to garnish the cake with later.
  5. Add the 75ml of coffee and figs and whizz the food processor until combined.
  6. Add the butter, brown sugar, yogurt, eggs and vanilla bean paste and turn the food processor on for 10-15 seconds. Take the blade out, scrape the bowl down and whizz for 10 more seconds.
  7. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  8. Pour the wet ingredients into the large bowl. Fold together until combined.
  9. Pour half into each prepared baking pan.
  10. Bake for 24-26 minutes or until a toothpick comes out clean. Cool for at least 10 minutes before removing to a wire rack to cool completely.

Filling

  1. Chop the 15 dried figs and combine with the strong coffee. Let sit for 15-20 minutes. After the figs have soaked in the coffee, pulse them in a food processor with the coffee until it becomes a paste. Set aside 3 tablespoons of the mixture for the frosting.

Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, vanilla extract and cream cheese and beat until smooth.
  2. Add half the sugar and mix until combined.
  3. Add the reserved 3 tablespoons of fig paste and mix until combined. Scrape the bowl down and mix again.
  4. Add the salt and mix to combine.
  5. You may not need all the sugar, so start slowly adding the remaining sugar. Add a few tablespoons at a time and mix gently until combined, checking the consistency of the frosting. More sugar makes cream cheese frosting softer, so be gently with adding it and beating.

Assembly

  1. Place the first cake layer, top up, on the cake stand. Spread a thin, even layer of frosting over the top to the edges.
  2. Spoon the fig mixture onto the frosting and spread out leaving about one inch of the edge with no fig.
  3. Place the second cake layer top down on top of the frosting. Press down gently.
  4. Place a thin layer of frosting around the outside of the cake. This is called the crumb coat. Chill the cake for 20-30 minutes allowing the crumb coat to firm.
  5. Use the remaining frosting and cover the entire cake with an even layer.
  6. Keep chilled until ready to serve. Once ready to serve, take the cake out for 10 minutes and prepare the fresh figs and remaining hazelnuts.
  7. Slice the fresh figs and top the cake with them. Gently chop the remaining roasted hazelnuts and add them to the top of the cake.

Notes

Adapted from BBC Good Food

 

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

How to Host a Paw Patrol Party at School

Have you ever hosted a child’s birthday party at home? Have you ever wondered how to stop 15 sugar-filled children running around your kitchen and climbing on your gloss dining table and chairs? Instead of hosting your child’s next birthday at home, why not bring the party to their school?! Use this How to Host a Paw Patrol Party at School guide for inspiration and recipes!

Sometimes hosting a party for your kids can be stressful! Figuring out where and when to host the party to get the greatest number of children to attend can be a chore! If your child’s school allows it, have their next party at their school. You can speak to the school about what the party will involve. If you suggest the idea of having inflatables for the kids to play on in the playground and the school agrees with it, you could get in touch with that family friend who is a kids party planner and speak to them and see if you can use the inflatables that they purchased through companies like JungleJumps. The earlier you plan this party, the more you can do to make this party so much fun for the kids! School parties mean that all your child’s friends will be there, plenty of tables and chairs, plus teachers to help! For Matty’s 5th birthday this year, we had his Paw Patrol Party at his school! It was one of the most fun parties I’ve ever hosted for him so I wanted to create a guide so that you can host a Paw Patrol Party at school too!

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

In this guide, you’ll get ideas for…

  • Party Shirts
  • Table Settings & Party Decor
  • Snack Ideas
  • Dessert Table w/ Recipes
  • Party Games & Favors
  • Thank you Note/Group Photo

Let’s get started!

Party Shirts

Having your child wear a shirt in the theme of the party just adds another simple dimension of fun to the entire look at feel of the event.

In the past, I’ve done matching shirts for my entire immediate family, but this year I decided to just get the birthday boy one shirt of his own to wear.

A few weeks before the party, I searched on ETSY for a birthday shirt in the Paw Patrol theme that Matty could wear to his party. I contacted Mending Life Together and asked if they could make Matty’s shirt and get it to me in time.

They worked with me to get it done and I had the shirt in time for the party!

Table Settings & Party Decor

I’m a firm believer in saving myself time, energy and stress. Which is exactly why I don’t stress about buying out Party City of plates, napkins, cups, balloons, and confetti in the theme of my party!

Supplies

At the party store save yourself the hassle and buy the following on theme:

  • Plates and napkins*
  • Table covers*
  • Silverware & cups*
  • Balloons
  • Cake/cupcake stand
  • Tissue paper tassels
  • Confetti

*disposable

Get creative with the items you choose. They all don’t have to be on theme exactly, however they should all be in the same color family.

Table Settings

At the Paw Patrol Party, I set the table with a red table cover so that the plates and napkins would stand out against it. I choose blue cups to offset the red add another color to the table.

Simple and perfect for 5 year olds!

Party Decor

Planning the decor for a party for 5-year-old kids is pretty easy. They are really only impressed if their favorite characters are plastered everywhere! I only care how easy it is to clean up after the party!

Two balloon bouquets lined each side of the table to add height to the overall look and feel of the party. I also sprinkled Paw Patrol themed confetti across the center of the table & dessert table to add a little more fun!

Snack Ideas

Since this party was happening during snack time at school, I knew that my snack should be fun but also have a healthy component.

For this party, I served:

  • Paw Patrol fruit snacks
  • Paw shaped Cheetos
  • Mini apples
  • Blue juice

Dessert Table

Every party I host always has some type of dessert table display. For this Paw Patrol Party, I kept it simple since we were at school.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.comI improvised with shelving and furniture that was already in the classroom to create my Dessert Table! I cut a Paw Patrol plastic table cover to fit the shelving and sprinkles confetti over the top.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

To add height and dimension to the table, I placed a small box under the table cover in the center in turn creating a higher focal point for the cake which was the centerpiece of the display.

The Cake

The cake is always the star of the party. Candles are put on top and the first slice is always for the birthday boy. Since I don’t work a lot with fondant or modeling chocolate, I decided to buy a Paw Patrol toy to top the cake.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

Frosting the cake in a solid color and adding simple piping embellishments allowed the topper of the cake to shine and still look clean and professional!

RECIPE

The cake is a funfetti box cake mix with a homemade chocolate frosting and whipped vanilla buttercream tinted blue on the outside. The red balls on top are gum balls I got at in the bulk section at the party store.

The Cupcakes

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

RECIPE

The same funfetti box cake mix was used for the cupcakes. I baked the cupcakes in Paw Patrol liners I found at the party store. The cupcakes are topped with the same chocolate frosting used on the cake and cookies.

The Cookies

One of the easiest ways to create another dessert on theme of your party is to make roll & cut sugar cookies using a themed cookie cutter! For this Paw Patrol Party I used a dog bone shape cutter and frosted the cookies in chocolate frosting.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

I displayed the dog bone cookies on a cake stand with blue ribbon to tie in more colors from the party.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

RECIPE

The cookies were made with my tried and true sugar cookie recipe and topped with chocolate frosting (the same used in the cake & cupcakes). I used a Wilton #4 piping tip to outline and fill the cookies with frosting.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

Party Games & Favors

I know how short kid’s attention spans can be so I combined the party favors and games into one activity.

I set up three stations for the kids to go to.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

Station 1:

Paw Patrol themed small toys, games, rules, rings, etc from the party store.
Small paper bags and markers.
Each child will write their name on the bag then answer a fun/silly question before getting to pick out 2-3 items from each bowl.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

Station 2:

Paw Patrol themed candy plus bulk candy in the colors of the party – all from the party store.
Small paper bags and markers.
Each child will write their name on the bag then answer a fun/silly question before getting to pick out 2-3 items from each bowl.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

Station 3:

Paw Patrol temporary tattoos from the party store.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

Thank You Note & Group Picture

At the conclusion of the party, arrange the children with the balloons for a fun group picture! This photo can be printed and included in the thank you notes to all the children who attended the party!

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

Final Thoughts

Since this party was at school and on a quick timeline (only an hour for the party), I had to be realistic about the activities I had planned. If I would have had another hour to fill, I would have included an arts/crafts project and a group game that got them up and moving.

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

The kids had a great time and the teachers were super happy they had an easy Friday afternoon. Really, the most important thing is that my son Matty felt special.

At the end of the party he hugged me and said, “Mom, you’re the best.” So yeah, I consider this party a success!

Paw Patrol Party | The JavaCupcake Blog https://javacupcake.com

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Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

Blueberries and Cream Layer Cake

Your favorite vanilla cake layered with fresh blueberry compote and topped with buttercream make this Blueberries and Cream Layer Cake the perfect cake for any occasion!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

My friends who work at the USO Warrior & Family Center at Fort Belvoir asked if I would make a baby shower cake for one of the women I absolutely had to say yes!

Casey gave me free range to make whatever I wanted for Ranna’s cake since she had seen what I had created for them in the past.  I was super excited to make something really special for them!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I decided to go with my favorite box cake mix for vanilla cake.   Don’t hate me, but I do not have an amazing vanilla cake recipe yet that works out perfectly every time I bake it.  So, that means that I go with a super moist box mix.

However, I find that when I pair a box cake mix with a delicious homemade fruit compote and freshly whipped buttercream… no one can tell it’s from a box!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

The inside is filled with a deliciously sweet and slightly tart homemade chunky blueberry compote.  I chose the blueberry because Ranna is having a sweet baby boy and I wanted the entire cake to be on theme!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I used my favorite whipped buttercream tinted in a beautiful shade of blue and topped it all with a sprinkling of white jimmies!

Did you notice those adorable fluted edges on the cake?  I used a fun scalloped edge cake pan I found at Home Goods.  Check out the video below for a description of the pan and to see step by step how I filled and frosted the cake!

Video Tutorial

Blueberries & Cream Layer Cake

Blueberries & Cream Layer Cake

Yield: 12-14 servings
Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes

Ingredients

Cake

  • 1 box of your favorite yellow/white cake mix + the ingredients to make it
  • Scalloped edge cake pans

Blueberry Filling

  • 2-3 cups fresh blueberries
  • zest of 1/2 a lemon
  • juice of 1/2 a lemon
  • 1/4 cup sugar
  • 1 Tbsp butter
  • 2 Tbsp corn starch

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla extract
  • pinch of salt
  • blue/teal/aqua gel food coloring
  • white jimmies

Instructions

Cake

  1. Follow the directions on the box of cake mix to prepare batter. Grease and flour the cake pan.
  2. Divide the batter evenly by weight into 4 parts. Bake each part at the temperature listed on the box for 7-15 minutes or until a toothpick comes out clean from the center.

Blueberry Filling

  1. In a large pan, combine the butter, sugar, lemon zest, juice and berries over medium high heat.
  2. Once the sugar and butter have melted, begin mashing the blueberries until about half of them are in pieces. You want this to be chunky so don't over mash the berries.
  3. Cook for 5-10 minutes over medium heat. The mixture should be gently bubbling but not boiling. Stir frequently.
  4. Sprinkle the corn starch over the mixture and mix until completely incorporated and no chunks remain. Cook for an additional 2-3 minutes.
  5. Remove from the heat and allow to cool completely. The mixture will solidify and shouldn't be runny when cool.

Frosting

  1. Mix the butter, sugar, vanilla and 1/4 cup of cream together until smooth.
  2. Add up to 1/4 cup more cream to reach your desired consistency.
  3. Mix in the fool coloring until you have the color you want.
  4. Beat the frosting on high for 3-5 minutes or until light and fluffy.

Assembly

  1. Place first layer of cake onto a cake place/stand.
  2. Fill a piping bag fitted with a Wilton 1M piping tip with frosting and pipe a layer of frosting onto the outside edge of the top of the cake.
  3. Fill the inside of cake with a layer of blueberry filling.
  4. Place another layer of cake on top, making sure to line up the scallops line up.
  5. When you get to the top layer, spread a thin layer of frosting on top just to the edge. Don't worry about getting it all the way to the edges because you're going to cover with the piping bag frosting. Make sure the frosting is smooth and flat.
  6. Pipe a pretty scalloped edge of frosting onto the outside top of the cake.
  7. Sprinkle white jimmes over the top of the frosting.
  8. Cut and slice and enjoy!

Notes

Make sure to watch the video above to see how I filled and frosted this cake!

 

Roasted Apricot and Peach Cake | JavaCupcake.com

Roasted Apricot and Peach Cake

Roasted apricots and peaches fill this decadent summer cake with unparalled flavor.  This fruit cake is a must-make for the summer!

Apricot filled Peach Cake | JavaCupcake.com

Yesterday, I shared details on the design of this cake and today I’m share the recipe for the inside.  This Roasted Apricot and Peach Cake is a magnificant treat for summer fruit lovers.

I began this cake with the idea that I wanted to include seasonal roasted fruit into a cake.  When I went to the store the apricots and peaches were fresh so I decided on them.

Roasted Apricot and Peach Cake | JavaCupcake.com

The process off roasted the fruit made my house so incredibly amazing.  Butter, brown sugar and cinnamon topped each halved piece of fruit which were then roasted until soft, sweet and golden brown.

The roasted peaches and apricots almost didn’t make it into the cake because I really wanted to just eat them hot off the pan.

Roasted Apricot and Peach Cake | JavaCupcake.com

I diced the peaches and folded them into the cake batter and pureed the apricots along with cinnamon and sugar to make the filling.  These two flavors are a the perfect cake combination.  Sweet, tart, and a bit savory.

The cake itself was crumbly, but in the best way possible, moist and so incredibly flavorful.

Roasted Apricot and Peach Cake | JavaCupcake.com

Although you can’t really tell from the decoration, the cake is covered in a whipped white chocoalte buttercream.  I knew I wanted a a frosting flavor that wasn’t too sweet, but had it’s on distinct flavor to go with the fillings of this cake.  When my husband suggested white chocolate as I was brainstorming ideas for the flavors of the cake I knew it was the winner.

I shared the cake with my neighbors and got rave reviews.  Not only was it beautifully decorated Katherine Sabbath style (read more about that here), but it was decadently delicoius.

Katherine Sabbath Inspired Cake | JavaCupcake

 

I really hope you make this cake.  It’s completely worth the effort of roasting the fruit and even if you don’t decorate it like I did… it’s going to be delicious.

Happy Baking!

Apricot filled Peach Cake with White Chocolate Buttercream

Apricot filled Peach Cake with White Chocolate Buttercream

Ingredients

Roasted Fruit

  • 6 large ripe peaches
  • 25-30 ripe apricots
  • brown sugar
  • unsalted butter
  • cinnamon

Peach Cake

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 Tbsp vanilla extract
  • Roasted peaches

Apricot Filling

  • Roasted apricots
  • 1/4 cup brown sugar, loose
  • 2 Tbsp unsalted butter
  • 1 Tbsp vanilla

White Chocolate Buttercream

  • 300g high quality white chocolate
  • 1 1/2 cups unsalted butter, room temperature
  • 2 lbs powdered sugar
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla
  • pinch of salt
  • Lemon yellow, pink, leaf green, blue Wilton gel food coloring

Instructions

Roasted Fruit

  1. Preheat oven to 425F degrees. Line a baking sheet with foiil.
  2. Cut in half and take the pit out of the peaches and apricots and place them cut side up on the baking sheet.
  3. Put a dab of butter onto each half of fruit then sprinkle with brown sugar and cinnamon.
  4. Roast for 25-30 minutes or until they are hot, soft in the middle and begin to brown.
  5. Allow to cool completely.

Apricot filling

  1. In a small bowl combine the roasted apricots, brown sugar, butter and vanilla. Mix togehter with a whisk until completely incorporated.
  2. You want to mash up any pieces of apricot and remove any skin that is still in large pieces. The goal of the filling is to be the consistency of jelly.

Peach Cake

  1. Preheat the oven to 350F degrees. Line 3 8-inch round cake pans with grease, parchment paper and flour.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes or until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition making sure to scrape the sides and bottom of the bowl periodically.
  4. In another bowl, whisk together the flour, baking soda and salt.
  5. Add the sour cream and vanilla extract to the butter and sugar and mix until incorporated.
  6. In small parts, add the flour and with the mixer on medium-low speed mix until all the flour has been incorporated. DO NOT OVER MIX.
  7. Dice the roasted peaches into 1/4in chunks and remove any skin that comes off the peahces easily. Fold the peaches into the batter. Scrape the bowl down to make sure everything has been incorporated evenly.
  8. Distribute the batter evenly in the three prepared pans.
  9. Bake for 25-40 minutes or until a toothpick comes out of the center clean.
  10. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

White Chocolate Buttercream

  1. Chop the white chocolate into small chunks and place in the pan of the double boiler. Melt the chocolate over medium heat until smooth. Set aside to slightly cool but not set.
  2. In the bowl of your stand mixer, beat the sugar and butter together until smooth.
  3. Pour in the cooled chocolate and and mix until combined. Add the salt, vanilla and 1/4 cup of the heavy cream and beat until smooth.
  4. Add up to 1/4 cup more heavy cream until you get your desired consistency. Beat on high for 3-4 minutes or until fluffy.

Assembly

  1. NOTE: Coloring the cakes green and orange are optional. I've detailed the process to get the frosting the colors I have freatured here. Feel free to leave the frosting white.
  2. Reserve at least 1/2 the white frosting and set aside. Separate the remaining frosting into two bowls.
  3. To make the peach, combine equal parts of lemon yellow and pink. Remember to start with less color, you can always add more. Mix until smooth and combined. Set aside.
  4. To make the mint green combine 1 part leaf green, 1 part yellow and 2 parts blue. Start with less... add more color as needed. Mix until smooth and combined. Set aside.
  5. Place one cake on your cake plate. Pipe white frosting along the outside edge of the flat top of the cake to create a border for the filling. Fill the top of the cake with a generous layer of apricot filling until it just reaches the top of the frosting border.
  6. Place a second layer on top gently and repeat the filling process.
  7. Finally, lay the third layer of cake on top.
  8. Crumb coat the entire cake and freeze for 20 minutes or until the frosting has set.
  9. Frost the outside of the cake generously. Use a straight edge to make smooth.
  10. To create the orange & green look, frost the top 1/3/ of the cake with orange frosting, the middle 1/3 with white and the bottom 1/3 with green. Use a straight edge to blend them together.
  11. For more on decorating, visit this post with details.

 

Andrut - A Traditional Polish Dessert | JavaCupcake.com

Andrut: A Traditional Polish Dessert

Today, I welcome back Roxana sharing her recipe for Andrut, a traditional Polish dessert made with layers of crispy wafer and delicoius fillings topped with chocolate.  Hello, YUM!  Make sure to check out Roxana on Facebook at The Red Eye Baker or here on JavaCupcake for more of her fabulousness!

Andrut - A Traditional Polish Dessert | JavaCupcake.com

Happy spring everyone! So I’ve decided as I navigate and learn the blogging world that one of my goals is to recreate and learn as many of my mom’s recipes as possible. One of the challenges will be to get the proper proportions because EVERY recipe my mom has is tucked away in her head and when we ask her “Mom, how do I make…”, her response is “Oh, you know, a little of this, a pinch of that” or “Oh, it depends on what I have on hand…” LOL Needless to say it will be fun, but more importantly I will now have some yummy family recipes recorded for myself, my family, and all of you too! 🙂

I know what you’re thinking… “Roxana, what the heck is andrut?” Andrut (pronounced ahn-droot) is a traditional Polish dessert that’s made using a crispy wafer and a filling. The fillings vary, but typically are made using an egg yolk base. My version is the way my mom has been making it my whole life, chocolate and almond. YUM!

Andrut - A Traditional Polish Dessert | JavaCupcake.com

This is my mom’s recipe, but with a little of my own spin. I used my experience in making different buttercreams to create the recipe. I basically made a french buttercream (using the Swiss method) and I used dark chocolate cocoa powder. Surprisingly my mom usually has regular cocoa on hand even though she is a lover of dark chocolate. Oh, and how can I forget… I drizzled the finished andrut with chocolate! That’s a little nugget my mom dropped on me when I was discussing the recipe with her. She told me she didn’t make it that way because there were enough calories in the dessert already. WHAT?!!? Calories, schmalories I say. This is not a calorie counting kind of deal. It’s more a get-out-the-stretchy-Thanksgiving-pants pronto and ENDULGE! 😉

Rich, dark chocolate and almond buttercream, complimented beautifully by the light crispy wafer. It’s hard to eat just one!

Smacznego, Enjoy!!

xox Roxana- The Red Eye Baker

*The wafers can be found at your local Euroupean/International Market. Don’t have one in your area? You can do a Google search for them or I did find a listing here for round ones like I used.

Andrut- A Traditional Polish Dessert

Andrut- A Traditional Polish Dessert

Ingredients

  • 6 egg yolks
  • 1/2 c sugar
  • 1/4 tsp salt
  • 3 sticks (1 1/2 c) butter, room temperature
  • 1/4 c dark chocolate cocoa powder
  • 2 tsp vanilla
  • 1 - 12.5 oz can almond cake & pastry filling
  • package of wafers (wafle tortowe)
  • 1 c semi sweet chocolate chips, melted (optional)

Instructions

  1. In a double boiler combine the egg yolks, sugar, and salt using a whisk.
  2. Place the double boiler over a pot of simmering water and continue whisking the egg yolks until all the sugar is dissolved and the mixture is warm to the touch, about 3 minutes.
  3. Transfer the egg yolk mixture to a stand mixer with the whisk attachment, beat on high until the egg yolk mixtures cools and is a very pale yellow color.
  4. Switch to the paddle attachment and cut in the butter one stick at a time, scraping down the sides of the bowl as needed.
  5. Add the cocoa powder, then add the vanilla and mix on high until light and fluffy.
  6. Scrape down the sides of the bowl and add the almond filling and beat on medium/medium high speed until all the filling is incorporated.

ASSEMBLY

  1. Place one wafer on a sheet of foil or plastic wrap.
  2. Spread an even layer of filling on the first wafer being sure to go all the way to the edges then cover with another wafer and repeat until all your filling is gone. (I used a 10" round wafer and ended up with 6 wafers and 5 layers of filling.)
  3. Once the andrut is completely assembled gently push down on the top layer and then using an offset spatula smooth out the buttercream that comes out around the edges.
  4. Cover with plastic wrap or foil and refrigerate for 2 hours.
  5. Once the andrut is set, place the chocolate chips in a microwave safe bowl.
  6. Heat on high for 45 seconds, remove from microwave and stir with a spatula. Microwave for an additional 15 - 30 seconds and stir until all the chocolate is melted.
  7. Unwrap the cold andrut and place it on a cutting board, cut into servings and place them on a tray or cookie sheet.
  8. Transfer the melted chocolate to a ziplock bag and snip one corner. Drizzle the chocolate all over the andrut servings using swirl motions or zig-zag, whatever strikes your fancy.
  9. Place the andrut back in the fridge to set the drizzled chocolate.
  10. Keep in the fridge until ready to serve.

 

Chocolate Beer & Pretzel Cake | JavaCupcake.com

Chocolate Beer and Pretzel Cake

Over the years, I’ve had many people guest post on my blog (you can see all those cool bloggers here!), the majority of which either had their own blog or were avid bakers.  This year, I’m doing something a little different. Instead of inviting a professional blogger to guest post, I’ve decided to mentor an inspired baker who wants to start her own food blog and have that person contribute to JavaCupcake.  Meet Roxana!

Meet Roxana! | JavaCupcake.comRoxana has been a loyal reader of JavaCupcake for many years and I have loved her continued dedication to leaving comments, Facebook messages and her overall desire to be a part of the JavaCupcake community.  Last year, Roxana stepped up when I put a call out to my readers asking for help with some technical upkeep on the back end of my blog.   You may have noticed the new JavaCupcake Recipes board on Pinterest, Roxana was responsible for creating that!

As a part of my #BakerMentor program, once a month Roxana will be posting a new recipe.  I’ll be guiding her on how to create recipes, photograph her creations and showing her the ins and outs of out to create a blog post!   This is her first recipe and I’m pretty impressed!  It took me years of baking before my cakes looked this amazing!

So without further adieu… here’s Roxana!

Chocolate Beer & Pretzel Cake | JavaCupcake.com

If you’ve ever watched QVC on a Sunday and seen David Venable do his “happy dance” after taking a bite of delicious food, then you have an idea of how excited I am to be posting here on JavaCupcake! I’ve been following Betsy’s blog for some time now and am honored that she’d allow me and my newbie-self to hang out with you guys. Thanks Betsy for being an inspiration to me and taking me under your wing! xox

So, before I get overly squishy let’s get to the recipe. 😉

Beer-Pretzel-Cake2

I was recently working on a cupcake recipe for my friend Kirsten’s blog. Although I do not drink beer, I decided that I wanted to try using it in my recipe. I mean, it tastes good in bread so why not? I also knew that I didn’t want to use Guinness because I knew plenty cupcake/cake recipes already existed using it. That’s when my brilliant husband (who by the way, also doesn’t drink beer) suggested I try using chocolate beer. I was surprised that such a thing even existed. So I turned to my sister and brother-in-law (because they actually drink beer and they like to cook with it) for some help and Rob delivered! He gave me a chocolate oatmeal stout to try in the recipe.

Beer-Pretzel-Cake1

Can I just tell ya… AWESOME! I was so happy with how the cupcakes turned out that I decided to use the leftover beer in this Chocolate Beer Pretzel Cake!  Waste not, want not… right? If you are a lover of salty and sweet then this is the cake for you. My sister, Corinna, actually said “I think this is the best cake I’ve ever put in my mouth” when she tasted the cupcake version.

Beer-Pretzel-Cake4

When I made the cake I noticed that the beer flavor came through a little more without being overpowering. Peanut butter buttercream, mini chocolate chips, and pretzel crumble finish this cake off. If you can believe it, the only thing I forgot was the caramel! So if you really want to kick the cake up some more, drizzle some caramel on the top. 🙂 Grab a tall glass of milk or your favorite beer and enjoy some Chocolate Beer and Pretzel Cake!

*You can find the original cupcake recipe that inspired this cake here. If your curious about what I might be baking next, check out my Facebook page The Red Eye Baker.

Chocolate Beer and Pretzel Cake

Chocolate Beer and Pretzel Cake

Yield: 1 2-layer 8" cake
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes

Ingredients

PRETZEL CRUMBLE

  • ½ c salted pretzel sticks
  • 2 Tbsp butter, melted
  • ½ Tbsp brown sugar
  • ¼ c mini chocolate chips
  • Homemade caramel sauce or your favorite store bought (optional)

CHOCOLATE BEER CAKE

  • 1 c chocolate stout beer (I used Boulevard Brewing Co. Tasting Room Oatmeal Stout, Kansas City, MO)
  • 1 c (2 sticks) butter
  • ¾ c unsweetened cocoa powder
  • 2 c flour
  • 2 c sugar
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temperature
  • 2/3 c sour cream
  • 2 tsp vanilla

BUTTERCREAM

  • 1 c (2 sticks) butter, room temperature
  • 1 c heaping of creamy peanut butter
  • 3 - 4 c powdered sugar
  • ½ c heavy cream
  • 1/8 tsp salt
  • 1 tsp vanilla

Instructions

PRETZEL CRUMBLE

  1. In a food processor, pulse the pretzel sticks into small chunks.
  2. Add the brown sugar and melted butter, process on high until well combined and the pretzels are in smaller crumbs.
  3. Transfer to a small bowl, add the mini chocolate chips, stir together, and set aside.

CHOCOLATE BEER CAKE

  1. Preheat oven to 350 F degrees. Grease and flour two 8” cake pans.
  2. In a heavy saucepan, bring the butter and beer to a simmer over medium heat.
  3. Add the cocoa and whisk until smooth. Remove from heat and add the vanilla, let cool slightly.
  4. In a large bowl, whisk the flour, sugar, baking soda, and salt together.
  5. In a separate bowl, whisk the egg together with the sour cream
  6. Very slowly add the warm chocolate mixture to the egg/sour cream mixture, whisking constantly.
  7. Add the wet mixture to the dry and mix until just combined and no lumps remain. Do not overmix.
  8. Pour the batter into the prepared cake pans and bake for 26 – 28 minutes or until a toothpick comes out clean.
  9. Cool cakes in the pan for 10 – 15 minutes and transfer to a cooling rack. Make sure cakes are completely cool prior to frosting.

PEANUT BUTTER BUTTERCREAM

  1. Using the paddle attachment of a stand mixer, cream the butter and the peanut butter together until it pales in color a bit.
  2. Turn the mixer to low and slowly add powdered sugar ½ c at a time.
  3. Add the salt and the vanilla.
  4. Add the heavy cream and beat on high until light and fluffy.

ASSEMBLY

  1. Using a cake leveler or serrated knife trim the crown (top) off both cake layers making them even.
  2. Place 3 – 4 pieces of wax paper around the perimeter of your turntable or cake stand/platter. These will help to catch the pretzel crumble and will pull out easily from under the cake without having to lift the whole thing.
  3. Place about a tablespoon of buttercream in the center of your cake board or stand and place the first layer flat side down on top of it. Using an offset spatula spread an even, generous layer of buttercream on the first cake layer, then sprinkle some mini chocolate chips over the buttercream. Place the second cake layer flat side up on the first. Spread a thin, crumb coat over the entire cake and put it in the freezer for about 10 minutes to chill.
  4. Remove the chilled cake from the freezer and finish frosting the cake with the remaining buttercream (save some if you want to pipe a border). Put the buttercream on the top of the cake and just spread it over the edges with an offset spatula. Then work the buttercream around the edges until the cake is completely covered and evenly coated.
  5. Gently press the pretzel crumble into the sides. Remove the wax paper from under the cake. Pipe a border if you like (I used a Wilton 1M tip), then sprinkle the top of the cake with more crumble and drizzle with some caramel (optional).

*Cake can be stored at room temperature in a covered container for a couple days. You can refrigerate it, but allow to come to room temperature before serving.

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