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Archive for the ‘meringues and mousse’ Category

Every year my mom would ask me what kind of cake I wanted for my birthday and for the past 10 years or so, I have had the same request, coeur a la creme. Coeur a la creme is a smooth and silky dessert made with cream and cream cheese, a little mousse-y in texture. Traditionally it was not sweetened and served with fresh fruit. My mom always added a little chocolate too, she would use half white chocolate and half dark chocolate, and finished it with raspberry sauce and some fresh raspberries. This year, I decided I wanted to try making it myself so I spent my free time on my birthday making coeur a la creme as well as a couple of other treats.

The coeur a la creme was so simple to make. First, I melted a little bit of white chocolate and semisweet chocolate (separately,) while that was cooling I mixed the cream cheese and powdered sugar together until it was nice and fluffy, then I added a little bit of heavy cream and vanilla and mixed again.

I split the mixture into two bowls and added white chocolate to one and dark chocolate to the other.

I whipped the rest of the cream and folded it into the mixture. I spooned it into the special heart-shaped molds lined with cheesecloth and set them in the fridge to drain. (The molds are equipped with lots of little holes in the bottom.)

I took them out of the fridge (about 8 hours later), turned them out onto a plate and removed the cheesecloth. This was the interesting part, the dark chocolate mixture set up and held its form but the white did not. I am not sure why this happened, I did the exact same thing for both types. The white chocolate variation still tasted delicious so I put it in a bowl to serve.

For the other treats, I made a couple of littleĀ  fresh fig tarts and lemon meringue pie. I have been drooling over this recipe out of The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming, it is a fresh fig tart with a cornmeal crust, yum! I ended up using a different recipe for the crust, one without egg. I love the added texture that cornmeal adds to baked goods, it is so crunchy! (The crust made 4 x 4″tart shells.) I pricked the shells and pre-baked them so they would be ready for their respective fillings.

I didn’t have quite enough figs to make the “jam” for the bottom but, I did have a jam of fig jam from Tunisia so I mixed a little of the jam with a little bit of orange zest and juice and spread it on the crust. I nestled in the quartered figs and called it done.

Lastly, I made a couple of little lemon meringue pies. These were inspired by the gigantic egg that I got in the morning. (I am working a couple of mornings a week at Radiance Dairy, hanging out with cows is a wonderful way to start the day! Francis, the owner of the farm, and i had just been talking about his chickens when he called out to me, the next thing I knew, there was an egg flying through the air. It was one of the biggest eggs I have seen, and it was still warm!) I thought a lemon meringue pie would be the perfect use for it, spotlighting both the yolk and the white.

I made a simple curd using the egg yolk, sugar, lemon juice and zest, and butter. While the curd cooled, I whipped up the egg white with a touch of cream of tartar and sugar. I smoothed the curd over the crust (cornmeal .and spooned on the meringue topping, being sure to overlap with the crust a little so that the meringue wouldn’t pull away and shrink while it baked.I baked it for about 15 minutes, until it was golden.

Out for delivery…

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For the frosting, we made an Italian meringue. We had thought about making an Italian buttercream but, after a practice run, decided we liked the frosting better before we added the butter. An Italian meringue is really simple to make, though, on such a large-scale and with a hand mixer, it did take a while. I started by making a simple syrup that we heated until the soft ball stage. While the syrup was heating, I separated and beat the egg whites. When the whites were nice and frothy, I added some cream of tartar (to help stabilize the eggs.)

I continued beating the egg whites until they were pillowy.

At this point, I slowly added the hot simple syrup to the fluffy whites and continued beating them until they had cooled completely and they were nice and glossy.

Time to assemble the layers!

We placed the bottom half of the layers on their boards with bits of paper lining the edges for easy clean-up. We started with a layer of raspberry jam and a sprinkling of cocoa nibs (we didn’t put any nibs on the vanilla layer.)

Then a layer of the sour cream pastry cream…

Each layer was topped with rows of fresh raspberries.

The layers were then covered with their respective tops…

…and frosted with the chilled meringue.

After frosting all three layers, we measured dowels and placed several of them in the bottom and middle layers for support. Then we carefully stacked the cakes onto their posts and measured and sharpened one final dowel to act as the support for all three layers.

We put the cake in the fridge and made a little bit of colored frosting for decoration. There was a small gap between the layers so we hid it with meringue and raspberries. (We would have put the meringue and raspberries on for decoration anyways.)

We topped it off with a couple of daylilies.

Birds eye…

Rebekah and David, cutting the cake…

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