Daring Bakers- Dobros Torte

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

This was a very auspicous time for the recipe.  I had finally moved both Kaffehaus and Deserts By the Yard from my Wish List to my bookshelf.  I had just read about the Dobros Torte in both of these books.  I mean,think about it, vanilla sponge, chocolate buttercream, and caramel- is that not the Holy Trinity of Cake?

Here is my production line for the cakes coming together.

I really, really liked the chocolate buttercream.  To me it was more like chocolate mousse.  The caramel for the topping browned much too quickly.  I wondered if that had anything to do with the amount of lemon juice in the caramel (for the record I wouldn’t use anywhere near as much lemon juice in my caramel again).  Because I didn’t cook my caramel enough it was a little soft.  Nice to eat but I was hoping more for some crunch factor.  Next time.

This was great fun.  I will absolutely make it again.  Thanks for a great pick!

TWD- Creamiest LIme Cream Meringue Pie

For this weeks TWD Linda of Tender Crumb decided on Creamiest Lime Cream Meringue Pie on pages 337-339 of Baking From My Home To Yours by Dorie Greenspan.

My good husband feels very stongly that a lemon or lime meringue pie should have a cooked cornflour based filling.  I spent a good part of my childhood in Florida so the key lime pie made with condensed milk was what I grew up on. This was a good middle path.

This is the first time I have made Dorie’s/Pierre Hermes citrus cream.  I joined just after the lemon and orange cream was made and haven’t done too many rewind recipes.

I followed Dorie’s recipe fairly faithfully- with the exception of making the sugar into a syrup for the meringue.   I also used a blow torch on the meringue but I would happily pop it in the oven for a more crispy meringue.

The ginger in the lime cream took a day to shine through for us.

Sadly I have never been able to have picture perfect pie slices.  I am willing to move past that as this was very very tasty.

Now go and check out the TWD blogroll for all the other lime meringue pies.

TWD- Applesauce Spice Bars

For this weeks TWD Karen of Something Sweet by Karen picked Applesauce Spice Bars on pages 117 and 118 from Baking From My Home To Yours by Dorie Greenspan.

This recipe is very similar to a popular Australian desert- sticky date pudding.  If you replace apples with finely chopped dates then you end up with sticky date pud(ding).  It was interesting to have a riff on an old favorite.

Matt was just sad I didn’t make custard to serve with it.

I loved pouring the molten caramel on top of the cake (poor thing didn’t know what was coming).  I preferred some of the technique from Dories take on this than I have tried before.  All in all a success.

Now go and check the TWD blogroll and see what others thought of the recipe.

Daring Cooks- Rice with Mushrooms, Squid and Artichokes

Here are some words from our happy host of this months Daring Cooks (there was no compulsary tag I could find for this months Daring Cooks)

Hi all, this is Olga from Las Cosas de Olga and Olga’s Recipes and I’m pleased to be your host at August Daring Cooks Challenge. I’ve chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment.

The recipe I bring you is from his US TV show Made in Spain.

This was an interesting recipe.  I used calamari as cuttlefish wasn’t available in my neck of the woods.  My artichokes were from a tin and a bit non special.  All in all I liked it but wouldn’t race out to make exactly this version again.

I tried the tradtional aoli as well.  I stirred and stirred my garlic paste slowly drizzling in olive oil- for 30 minutes and no thick sauce.  I almost gave up and added some vinegar for flavor, and suddenly it all came good.  The flavor (of garlic) was very dominant.

I made a Puglese loaf to go with this and that was rather lovely.

TWD- Brownie Buttons

For this weeks TWD Jayma of Two Scientists Experimenting in the Kitchen selected Brownie Buttons pages 106 and 107 from Baking From My HomeTo Yours by Dorie Greenspan.

These are dangerous brownies.  They come together in moments.  They are fudgey and simple.  Because they are so small it takes longer to preheat the oven than to bake.  A dozen disappeared in my house in no time.  I considered the white chocolate glaze, but Patrick was quite certain that mini marshmallows were the correct choice and I think he was quite right.  He also declared himself my ‘marshmallow man’.

Now go and check out the TWD blogroll and see the other cute as a brownie buttons out there.

TWD- Classic Banana Bundt Cake

For this weeks TWD- Mary of The Food Librarian chose Classic Banana Bundt Cake on page 190 of Baking From My Home To Yours by Dorie Greenspan.

This is one of the first Dorie recipes I tried- back in the day when I was reading her blog to see what the buzz was about this jumped out at me.  Dorie was supposed to be packing but instead she found herself baking.  Click here to read the story and see the recipe.

I have made this recipe several times but alas no photos today.  I like it as a bundt but I lurve it as a mini.  I love the crispy caramalised edges and the smaller size just suits our family better.  I like mine made with full fat greek yougurt.  The kids like it best when I use candy coated mini choc chips.

I will try and get some photos up soon.  Until then go and check out Mary’s blog and the TWD blogroll.