Daring Bakers 20: Cannoli

Wow, it's been a while since I blogged, and a little over the due date for this DB entry but things have been rather busy blah de blah... but I'm here now with the latest Daring Bakers recipe - cannolis! The problem with my cannolis is that I don't have cannoli tubes so I ended up doing flat versions which turned out to be quite puffy....



..... but very tasty layered with whipped cream mixed with sliced strawberries, chopped pecan nuts and chocolate chips

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.






CANNOLI SHELLS

Ingredients
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar

Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).

DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.


Cannoli shell preparation, cutting out the dough circles, sealing the dough around the form, frying the shells, finished shells ready to fill


For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).

2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

Daring Bakers 17:Dobos 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 an exciting challenge and a delicious one too. I made this and took it to youth group, which resulted in a request for me to make it again for someone's birthday cake!!!!

So, what is the Dobos Torta (or Torte)?

The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

Equipment
2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
piping bag and tip, optional

Prep times
Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes

Finishing touches
a 7” cardboard round
12 whole hazelnuts, peeled and toasted (optional)
½ cup (50g) peeled and finely chopped hazelnuts (optional)




Sponge cake layers
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Chocolate Buttercream
4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Caramel topping
1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Directions for the caramel topping:
1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.



Assembling the Dobos
1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.


Storage
If you do decide to chill it, then I would advise also using a glass dome if you have done. I should also note that the cake will cut more cleanly when chilled.

Oopsy Cakesy.

Today we had a "Fun Day" at church and I had bought a High School Musical box of cake mix for the group to make to go with lunch. The girls got into making it while I got o with sorting other lunchy bits out, so they emptied the box and got on with it. Apparently Katie asked me if both the bags of stuff had to go into the mixture and apparently I said "Yes" but I can't recall this conversation. So she chucked it all together, mixed in the butter, water and eggs and poured into the tray then put it all in the oven to bake. While I was clearing up the rubbish I wondered where the icing had gone to and discovered that the icing had been put into the cake mixture and was now in the oven. We worried it all may turn out a little too sweet but left it to bake and we got on with lunch and playing with HSM stickers.



When it came to eating the cake it looked good, smelled good and had a slight glaze on the top from all the sugar in it! It was real good, even with the icing IN it not ON it. So an experiment gone wrong but that turned out good and we had fun decorating it with the HSM rice paper decorations and sugary stars.

Northern Irish Food News

Today saw the first ever Cupcake Camp NI at the Blick Studios in Belfast, actually in Europe even!!!! I had hoped to be there with some cupcakes but got a little busy with work and had to bail out.

I'm looking forward to hearing how it all worked out and hope I can join in next summer!

Also, Sainsburys have been in touch asking for a little plug and seeing as I'm a Sainsburys fan I thought I may just pass it on.
They're running a campaign called GR'EAT BRITAIN' ON A PLATE to encourage people who are planning a holiday at home to try out more local food. Check out the press release here

Finally, you may remember that I was at the Enjoy a Taste of Scotland event in April 08, well it turns out that now there will be a Northern Irish event too! Tesco's are hosting "Taste Northern Ireland" in Belfast on 11th and 12th September in Custom House Square with free entrance to the public. This event aims to "showcase and celebrate the fantastic breadth and quality of Northern Ireland’s produce to a wider audience." There will be lots of local exhibitors, a celebrity cookery theatre, kids cookery and more. I'll keep you posted with any other details I receive!

That's all for now, but I'll be back soon with another recipe.

Sticky Toffee Pudding

I had a craving yesterday as I was making a roast dinner for some pudding so I had a look through the crazy amount of recipes I have bookmarked online and came across Sticky Toffee Pudding by The Daily Spud (one very talented blogger who beat me to win the much coveted Irish Blog Award for the Best Food/Drink Blog in 2009!). I had all the ingredients to had/good substitutes for ones I didn't have so I had to make it!

However I was struck instantly with a problem - in fact a problem with pretty much every sticky toffee pudding recipe in the world! ........ Rob doesn't like dates, no scrub that, Rob doesn't like fruit, but occasionally likes raisins if they're in the right dish so I figured I would use raisins instead of dates. Then remembered a time when we had sticky toffee pudding before and there was fruit in it which he didn't like, drastic measures needed to be taken, I was determined to make this pudding! So out came the blender and I puréed the raisins into a paste and used as an alternative to dates - rather successfully because he didn't even notice! Score!!!!!!!!

The other substitution I made in this recipe was dark brown sugar for the muscovado sugar which worked fine too.

The result - one very tasty, quick and easy pudding! Thanks Spud!!!!!
Not the best photo in the world but it sure is one tasty pud!



Sticky Toffee Pudding

Serves 8

Ingredients
For the cakey bit:
200g plain flour
1 tsp baking powder
0.5 tsp salt
150g pitted dates puréed raisins
250ml water
2 tblsp golden syrup
1 tsp bicarbonate of soda
75g unsalted butter
125g light muscovado sugar dark brown sugar
2 eggs
1 tsp vanilla extract


For the sauce bit:
125g dark mucovado sugar dark brown sugar
125g unsalted butter
180ml double cream
pinch of salt
50 ml kahlúa (optional but lovely)

You’ll also need:
Baking tin - Daily Spud used 26cm x 18cm x 3cm. I halved the recipe and used 12cm diameter x 5cm depth

Recipe
1. Preheat the oven to 180C and grease the baking tin.
2. Whisk the flour, baking powder and salt together and set to the side.
3. Bring the raisins and water to a boil over a medium-high heat, then reduce the heat and simmer for 5 minutes.
4. Remove from the heat and add the golden syrup. Stir well to combine.
5. Add the bicarbonate of soda - the mixture will froth up.
6. Cream the butter until light and fluffy, then add the light muscovado sugar dark brown sugar and cream together until light and fluffy.
7. Add the eggs one at a time and beat well to combine, then stir in the vanilla.
8. Add half the flour and mix to combine.
9. Add the date raisin mixture in 2 lots, stir to combine and finally mix in the rest of the flour until just combined.
10. Scrape the mixture into the tin and bake for about 25 minutes or until a toothpick inserted into the centre comes out fairly clean.
11. To make the sauce, melt the butter and sugar together in a small saucepan over a medium heat, stirring often as the butter melts and the sugar dissolves.
12. Add the cream and (if using) kahlua, bring to a boil, reduce the heat and simmer for about 5 minutes, stirring continuously and allowing the sauce to reduce and thicken.
13. Serve warm slices of the pudding, spooned over with the warm toffee sauce.