KETO AIR FRIED BAGELS

You may have noticed I am putting a lot of emphasis on Keto recipes. My doctor told me to stay away from white flour and sugar. In an attempt to do that I am exploring no sugar and no white flour recipes.

I have to say I love bread and pasta. I am learning that there are great substitutions with great flavors. If there is one thing I must have, its exceptional flavor. I am not at all into eating cardboard and / or tannic tasting food. Texture is also a biggy for me. I am giving up things I love!!!  I can only stay the course if I can make them better.

In a previous blog I posted a recipe for a Weight Watchers bagel. I’m Back…..Air Fried Bagels They are amazing and I thought I was in heaven. Sadly, they are made with white flour. So it’s one of those things I have to give up. That’s not to say you do. It’s a great recipe, I highly recommend it.

These bagels are made with almond flour and coconut flour. Believe it or not, they also have cream cheese and mozzarella cheese as a base! I know, hard to believe, but true. This is a version of a Fat Head dough recipe. I lightened it up a bit by adding coconut flour to it. I also cooked them in my Air Fryer. I was so happy with the finished project I couldn’t wait to share it with everybody.

This is a sticky dough and should be kneaded while it is still warm to incorporate air and mix all of the ingredients thoroughly. You will want to measure everything out beforehand so all of the ingredients are at the ready. If you don’t have an Air Fryer, you can cook them in the oven: I have included those instructions.

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Keto Air Fried Bagels

  • Servings: 6
  • Difficulty: intermediate
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INGREDIENTS:

  • 1 1/4 C almond flour
  • 1/2 C coconut flour
  • 1 T baking powder
  • 2 1/2 C shredded Mozzarella cheese
  • 2 oz softened cream cheese
  • 2 large eggs, beaten
  • Everything bagel seasoning or sesame or poppy seeds (optional)
  • 1 egg or egg white, beaten in a separate bowl and set aside

INSTRUCTIONS:

  1. Combine the almond flour, coconut flour, and baking powder in a small bowl and mix together.
  2. Beat the 2 eggs together in a separate bowl and set aside.
  3. In a microwave safe bowl, add the mozzarella and the cream cheese.
  4. Microwave for 1 minute, remove and stir, return to microwave and continue to heat for another minute. Remove and stir quickly.
  5. Add the flour mixture and stir together briefly.
  6. Add the beaten eggs and with your hands begin to knead the dough to incorporate air and mix thoroughly. It will form a ball.
  7. Separate the dough into 6, relatively equal, pieces.
  8. Take each ball and roll into a snake, about 7-7 1/2 inches long. Bring the ends together, forming a circle with a small hole, pinch together and repeat with the other dough balls.
  9. If you want to add toppings, take the beaten egg white or egg that you set aside and brush the one side of the bagels and add the toppings of your choice. Turn over and repeat on the other side. *this step can be omitted and they can be cooked plain.
  10. In the Air Fryer: Pre-heat the air fryer at 370 degrees for 8 minutes. Place a parchment round in the basket and spray with coconut oil cooking spray or avocado oil spray. Place 3 bagels at a time in the air fryer basket and cook for 4 minutes on each side. Remove and repeat with the remaining 3 bagels. Set aside for at least 20 minutes to cool before cutting.
  11. In the Oven: Pre-heat the oven to 400 degrees. Place the bagels on a sheet pan lined with parchment or a silpat. Bake for 6 minutes and check, turn over and continue to bake for another 5-6 minutes or until a golden color is achieved or to your liking. Set aside for at least 20 minutes to cool before cutting.

These are great toasted or plain. Now you can have your bagel and eat it too!!

Nutritional info: 6 servings = 1 bagel per serving

Calories = 231, Total Fat = 18.9 g, Sat Fat = 4.8g, Cholesterol = 79 mg, Sodium = 127 mg, Total Carb = 7.6g, Fiber = 3g, Total Sugar = 1.1g, Protein = 11.3g

Til next time,

Ciao xoxo

Viki D

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BREAKFAST BISCUITS (Keto)

In my last blog for Crab Pie, CRAB PIE (KETO FRIENDLY) I mentioned that I needed to cut out white flour, and sugar. I never realized just how much I loved it until trying to get rid of it. I’m not suggesting that you do. I am letting you know, that there are good alternatives.

Both my husband and I love the sausage and cheese biscuit from Hardee’s. We have them maybe, two or three times a year. We’re smart enough to know they aren’t good for us. They are extremely tasty, and filling. After eating one though, I feel like somebody dropped a flour bomb in my gut. Not so good!!!!

I am trying to use almond and coconut flour as a substitute. Is it challenging? Uhh, heck yes!!! But I’m making adjustments slowly. This one rivals our fast food biscuit. I am serious; this was some tasty breakfast. It was so good I felt like I was cheating. And furthermore, they were so easy to make.

You will need small mason jar rings; eight of them to be exact. They are easily found in most department and hardware stores. They are very inexpensive and can be reused again. The other equipment you need is a blender, a sheet pan, olive oil spray, and non-stick aluminum foil.

You line your sheet pan with the non-stick foil. Place the rings on top and spray the inside of them with your cooking spray. Pre-heat the oven to 350 degrees.

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Mix all of the ingredients in your blender and pour into the rings! Approximately 2 tablespoons per ring. Put in the oven and bake 12-15 minutes or until lightly browned and set. All ovens vary, so just watch yours closely the first time.

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Let them sit in the rings for about 10 minutes to cool slightly. Take a sharp knife and gently go around the edge to help release the biscuit. Turn upside down and gently push them out of the ring.

Be prepared to be AMAZED! These are truly as good as my Hardee’s biscuit. In fact better, because there is no white flour, no sugar, and little carbohydrates. 2 biscuits make one serving. I can not even tell you how happy these little gems have made me today!!!!!

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BREAKFAST BISCUITS

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS:

  • 2 large eggs
  • 2 oz cream cheese
  • 2/3 C almond flour
  • 1 tsp baking powder
  • 1 tsp swerve (or other erythritol granular sugar)
  • 1/2 tsp kosher salt
  • cooking spray

INSTRUCTIONS:

  1. Pre-heat the oven to 350 degrees
  2. Line a baking sheet with non-stick foil and place 8 small mason jar rings onto the pan. Spray the inside of the rings with cooking spray.
  3. Place the 6 ingredients into a blender and blend until smooth. Scrape the sides down to make sure everything is incorporated evenly.
  4. Pour evenly into the rings, approximately 2-3 Tbsp per ring
  5. Bake 12-15 mins. (watch carefully as ovens vary) Bake until lightly browned and set in the center.
  6. Let set for 10 minutes. With a sharp knife gently go around each ring to help loosen the biscuit. Turn over and gently push the biscuit out of the ring.

FILLINGS:

You can use any number of fillings inside. Eggs, bacon, cheese, sausage, etc.

SERVINGS 4, CALORIES PER SERVING 193, TOTAL FAT 16.8, SATURATED FAT 4.6, CHOLESTEROL 109, SODIUM 369 mg, TOTAL CARBOHYDRATES 6.4 g, FIBER 2 g, TOTAL SUGARS 2.1 g, PROTEIN 8.2 g

These are so good who says they just have to be used for breakfast. Oh, the ideas that are running through my head.

Til next time,

Ciao xoxo

Viki D

CRAB PIE (KETO FRIENDLY)

I hope everybody had a wonderful Fourth of July. I know we certainly did. We started it off with steamed crabs and actually ended it with crabs. How fortunate are we???

My sister and brother in law came from Michigan for the holiday. She and I have always enjoyed cooking together. This visit was no exception! We cooked and laughed, and of course had some cocktails.

She isn’t able to get crabs in Michigan without a high price. Stands to reason, when she is here, we try to make sure she gets her fill. My husband scored a bushel of those babies from a local seafood house. If you’re ever in the area you should check them out! Lindy’s Seafood …….. https://www.lindysseafood.com/about

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So the first night, crab knives in hand, shell shrapnel flying, we ate steamed crabs. It was the first of the season for all of us. They were extremely tasty and everybody got their fill.  However, a bushel of crabs for the five of us was more than we could handle.

We gave at least 4 dozen away to the neighbors and still had half of them left. So in the refrigerator they went. Knowing they couldn’t stay there for long and the daunting task that lay waiting. My hat goes off to anyone that picks crabs for a living.  The deserve every penny they get and more. The crabs that were left yielded about 2 1/2 pounds of meat. Three of us picked for about 1 1/2 hours. Seemed like an eternity. Now what to do with that meat???

My friend, a chef, has a crab pie recipe that is incredible. Unfortunately I didn’t have the exact recipe but had a good idea of what was in it. My sister in law and I have been exploring the world of “Ketogenics”. I have to say I am very intrigued. Having recently had a physical and finding out that some of my numbers weren’t as good as they should be, I started doing some diet research.

I am, to say the least, a carbohydrate junkie! Yep, bread, pasta, and sugar are my best friends. The increasing weight and lack of energy however, are my enemies. So I was told no white flour, decrease the sugar and get the fats under control. This crab pie recipe was born out of some of the research and also a desire to have crab pie. I must say, it was just as tasty as I remember and there were minimal carbs.

If you have access to crab meat you really should consider trying this one. I know it will  stay in my summer stash of recipes. I can not wait to try it on my friends. No doubt, they are going to love it too.

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CRAB PIE

  • Difficulty: Intermediate
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FOR THE PIE CRUST (make two)

INGREDIENTS:

  • 1/2 C melted butter
  • 1 C coconut flour (I used Bob’s Red Mill)
  • 1 C almond flour (Bob’s Red Mill)
  • 1 tsp sea salt or coarse sea salt
  • 1 egg, large

DIRECTIONS:

  1. Mix the dry ingredients with the melted butter
  2. Add the egg, and mix into a large ball
  3. Spread into a pie pan with your hands
  4. Pre-bake at 375 for 10 minutes. (use foil over the top to prevent from browning too dark. Mine was a little darker than desired but tasted great)
  5. Fill with crab mixture.

FOR THE CRAB FILLING: (makes enough for two pies)

INGREDIENTS:

  • 1LB lump crab meat
  • 4 eggs, beaten
  • 1 Tbsp coconut flour
  • 1 Tbsp almond flour
  • 1 C mayonnaise
  • 1 C unsweetened almond milk
  • 8 oz. shredded Swiss cheese
  • 8 oz. shredded sharp Cheddar cheese
  • 2 tsp Old Bay seasoning (additional to sprinkle on the top when done)
  • 1 Tbsp finely chopped onion
  • 1 Tbsp finely chopped green or red pepper or combination of both

DIRECTIONS:

  1. Pre-heat the oven to 350
  2. Combine the eggs, flour, mayonnaise and milk. Add the remainder of the ingredients, except the crab, and mix well
  3. Fold in the crab meat and divide and pour the mixture into the two pie crusts. Sprinkle additional Old Bay on top of both pies.
  4. Bake at 350 degrees for 50 minutes or until a knife comes out clean. Check after 40 minutes. Pies should be set when finished.

Think Crab Quiche!!!

This was good hot; also good cold the next day! Serve with a nice salad on the side!

Filling / servings 16 = TOTAL FAT 17.5 g, SATURATED FAT 6.7 g, CHOLESTEROL 89 mg  SODIUM 488 mgTOTAL CARBOHYDRATES 6.3 g, FIBER 0.5 g, PROTEIN 13.4 g

Pie Crust per crust / servings 8 = TOTAL FAT 19.3  SATURATED FAT 8.2  CHOLESTEROL 51 mg, SODIUM 327 mg TOTAL CABOHYDRATES 4.1 g FIBER 2.1 g PROTEIN  4.1 g

Til next time,

Ciao xoxo

Viki D

 

 

 

 

BAKED EGGPLANT STACKS

Everybody in my household loves eggplant Parmigiano. Our local farm stand had some beautiful specimens so I brought one home. While I like Parmigiano, I wanted to do something a little different. Baked eggplant stacks became my focus.

These stacks are stuffed with a whipped goat cheese and topped with a smoky tomato chutney and caramelized onions. I plan on making a tarragon vinaigrette and having a nice bibb lettuce salad to go with it. TARRAGON VINAIGRETTE

I sliced the eggplant into 1/2 inch slices. I then set up my dipping stations. One bowl was all-purpose flour, seasoned with salt and pepper. Next I took two jumbo eggs and some buttermilk and whisked them together. The third bowl was a combination of Italian bread crumbs, panko, and grated parmesan cheese.

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Beginning with the flour I coated both sides of the eggplant slices. Then dipped them into the egg-wash and gently shook off the excess. Last, they were dipped and coated in the crumb mixture. I painted the bottom of a foil lined sheet pan with olive oil, using a brush. The slices were placed on the sheet pan and lightly brushed with olive oil on the top. Baked at 400 degrees for 20-25 minutes on each side or until they come out a golden brown on both sides. I set them aside to cool.

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While they were cooling I made my whipped goat cheese. Using a combination of soft goat cheese, 1/3 less fat cream cheese and buttermilk. It was whipped until light and fluffy. I stirred in some chives for extra flavor. Then it was put it in the fridge until time to assemble.

The tomato chutney is cooked on the stove top using a cast iron skillet. When finished cooking I allow it to cool. It then gets stored in a mason jar in the fridge for future use. This chutney is exceptional on lamb burgers and also with eggs.

The caramelized onions were done ahead of time too. Once you have everything prepped the assembly is a piece of cake…..or should I say stack!

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Now all you do is assemble and bake as directed. My mouth is watering just smelling them!

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This might look like a lot of steps but it goes quickly. It is well worth the effort too. One stack is one serving. Have a simple green salad alongside. It’s an excellent meal.

BAKED EGGPLANT STACKS

  • Servings: 6-8
  • Difficulty: Intermediate
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FOR THE WHIPPED GOAT CHEESE:

INGREDIENTS:

  • 6 oz softened goat cheese
  • 4 oz cream cheese softened, I use 1/3 less fat
  • 1/4 C non-fat buttermilk
  • 1 Tbsp chopped chives

DIRECTIONS:

With a hand mixer, blend the cheeses together with the buttermilk. Stir in the chives. Put in a container and keep in the refrigerator until ready to use.

FOR THE CARAMELIZED ONION:

Slice one large onion into half moons. Place in a large skillet over medium-low heat and cover with a lid. DO NOT SEASON THEM YET! Check in 10 minutes and turn. Continue to cover and cook checking often. Once they are golden brown, season with  kosher salt and fresh ground pepper. Set aside.

FOR THE CHUTNEY:

INGREDIENTS:

  • 1 1/2 T olive oil
  • 1 small onion, chopped
  • 2 cloves of grated garlic
  • 1 tsp smoked paprika
  • 1/2 t Cajun seasoning
  • 3 oz tomato paste
  • 1 chipotle chili, diced
  • 1 can, fire roasted tomatoes, undrained
  • Kosher salt to taste

DIRECTIONS: In a Cast Iron skillet

  1. Heat the skillet over medium-low heat and saute the onion til soft, stir in the grated garlic, do not allow it to burn.
  2. Add smoked paprika, Cajun spice, and the tomato paste. Cook on low until the paste begins to darken, about 5 minutes.
  3. Add the tomatoes and chipotle chili and bring to a boil. Lower the heat, cover, and cook for 30 minutes stirring frequently.
  4. Remove the cover and simmer until thickened.
  5. Season with salt to taste. Allow to cool. Any unused portion can be put in a jar and kept in the refrigerator up to one month. Set aside.

FOR THE BAKED EGGPLANT:

INGREDIENTS:

  • 1 large eggplant, sliced into 1/2 inch slices
  • 1 C all purpose flour
  • 1 tsp fresh ground black pepper
  • 1 T kosher salt
  • 2 extra large eggs
  • 1/4 C non-fat buttermilk,
  • 1 C Italian breadcrumbs
  • 1 C panko
  • 1/2 C freshly grated Parmigiano cheese
  • olive oil in a small dish with a pastry brush

DIRECTIONS:

Set up dredging stations:

Bowl 1: Mix the flour and salt and pepper.

Bowl 2: Beat the eggs together with the buttermilk until light and fluffy.

Bowl 3: Combine the bread crumbs, panko, and the grated Parmigiano.

  1. Pre-heat the oven to 400 degrees
  2. Line a baking sheet with non-stick foil and brush over the surface with olive oil.
  3. Beginning with the flour dredge both sides of the eggplant slice.
  4. Dip in the egg mixture to coat both sides, shake lightly to remove excess.
  5. Dredge in the crumb mixture, shake lightly to remove excess.
  6. Place the slice on the greased pan and continue with the rest of the slices.
  7. Using a brush lightly dab the top of the slices with olive oil to assist in browning.
  8. Once complete, place in the oven for 20-25 minutes, remove and turn to the other side and continue to bake until golden brown, about 20-25 minutes.

ASSEMBLY:

  1. Starting with a larger slice, place on a baking sheet, put a dollop of whipped goat cheese on top. Using a slightly smaller slice place on top of the first slice and dollop with another layer of goat cheese. Using a slightly smaller slice than the last, top with a dollop of chutney, and a few of the caramelized onions.  Continue with the rest of your eggplant until all of it is stacked.
  2. Bake in a 350 degree oven for 20-25 minutes. Serve hot!

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Til next time,

Ciao xoxo

Viki D

SPINACH & CARAMELIZED ONION, EGG CAKE

I am on a kick to cut carbs! Seems the older I get the harder it is to lose weight. Thankfully, when I talk to my gal pals, they all feel the same way. Sadly, some of my favorite foods are carbs. Bread, pasta, sweets…….very unfortunate for me!!

So, while I may not cut them completely, I am going to definitely scale back. This morning was a good morning and our breakfast was huge and delish!! Eggs, onions, garlic, spinach, and a splash of grated Parmesan. I used a couple of spices to kick it up too.

My husband took his first bite and said “this is delicious”. While he is my biggest admirer he is also my biggest critic. I have had some fails and I like to know when it doesn’t work. I would hate to feed something to someone and have them suffer through it. Know what I mean?

This is very similar to a frittata but it was much thinner. Hence the name egg cake! The good news is, it was a nice portion. It could easily be increased. It starts by sautéing some chopped onion, and grated garlic in olive oil. I sautéed the onion until it started to brown and put the grated garlic on top and stirred to mix. You can now add a small amount of salt. As soon as you smell the garlic move quickly to the next step.

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Add the spinach immediately, then the chicken broth. Grate a small amount of fresh nutmeg over the spinach and add a pinch of cayenne pepper. Using tongs, turn it to distribute the spices evenly throughout the mixture.

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Once the spinach is lightly sautéed, pour your whipped eggs over the top. Tip the pan, to spread the egg mixture over the bottom of the pan. Salt and pepper to taste. Cook just until the edges of the eggs appear to be cooked. Remove from the burner and place under the broiler to finish.

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Watch carefully and remove as soon as the mixture is no longer, jiggly ( technical term…haha) and set.

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Oh so yummy! The whole pan is only 6 points. I split it with my hubby and we each had a 3 point serving. I added some fruit on the side. Really a great way to start the morning!

SPINACH & CARAMELIZED ONION EGG CAKE

  • Servings: 2
  • Difficulty: easy
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INGREDIENTS:

  • 3 egg whites (I use jumbo eggs)
  • 1 whole egg
  • 1 Tbsp olive oil
  • 1/2 C chopped onion
  • 1 tsp grated garlic
  • 3 large handfuls of fresh spinach
  • 1/8 C of chicken broth
  • Nutmeg, freshly grated, approximately 1/4 tsp
  • Cayenne pepper, pinch
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 1 Tbsp fresh grated parmesan cheese

DIRECTIONS:

  1. Separate the 3 egg whites and whip together with the whole egg and set aside.
  2. Heat the olive oil over med high heat and add the onion and saute’ until it starts  to caramelize.
  3. Place the grated garlic on top and blend into the onion, do not allow to burn.
  4. Immediately place the fresh spinach and chicken broth in the pan. Using tongs mix all together and add the nutmeg and cayenne pepper, turn to mix and. distribute the spices throughout the mixture. Reduce the heat to low.
  5. Spread the mixture over the bottom of the pan evenly and pour the beaten eggs over the top, tipping the pan to evenly distribute them over the bottom of the pan. Add salt, and pepper to taste.
  6. Cook just until the edges are set.
  7. Place under the broiler for about 5-8 minutes, watching carefully to prevent burning.
  8. Remove when the mixture is set throughout.
  9. Sprinkle the parmesan over the top, cut, and serve while hot.

Til next time,

Ciao xoxo

Viki D

LET THEM EAT CAKE

Poor Marie Antoinette! She denies having said, “Let them eat cake!” to a starving French nation. She was very extravagant in all things. In her defense, she was barely a teenager. Imagine all that wealth and power. I’m not sure I wouldn’t have lost my head over it either.

Anyway, I love cake; I love to bake. There’s only one problem with baking a cake. There are only two of us!  When the kids were home it was perfect. I got a piece and they ate the rest. So what’s a cake lover to do?

I had an “aha” moment. Why not make a mini cake?  I have a 6×3 pan that I used for a topper on a wedding cake. All I had to do was decide what kind of cake I wanted to bake. I’ve seen them in the bakeries and grocery stores. Why haven’t I thought of this before? Would you believe me if I told you I actually had a dream about this? It’s true!

I learned a while ago to bake my cakes and freeze them. Prior to freezing them I brush them with a mixture of simple syrup. It makes them so moist you won’t believe it. You can freeze most cakes up to 2 months. When you make a small cake, like this one, you end up with 2 cakes. That means you will always have one in the freezer ready to frost and serve, or give as a gift. Winner, winner!!

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So my first mini is a  Raspberry Cake with Buttercream Icing. Buttercream and raspberries, how can that not be good?  It just screams summer. It turned out great and how adorable is this???? I am already thinking of my next creation.

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MINI PARTY CAKE

  • Servings: 4-6
  • Difficulty: Intermediate
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This cake is an adaptation from Dorie Greenspans “Perfect Party Cake”

INGREDIENTS:

For the Cake:  (this makes (2) 6×3 inch cakes. Slice in layers, wrap, freeze, and store one for later use.)

  • 2 1/2 C cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/ 1/4 C buttermilk
  • 4 large egg whites
  • 1 1/2 C granulated white sugar
  • 2 tsp freshly grated lemon zest
  • 1/2 C unsalted butter, at room temperature
  • 1/2 tsp fresh lemon juice

For  the Buttercream: (this recipe makes enough for 2 small cakes or 1 large cake)

  • 1 C granulated sugar
  •  4 large egg whites
  • 3 sticks of unsalted butter, at room temperature
  • 1/2 tsp vanilla extract

For Finishing:

  • 1/3 C seedless raspberry preserves, stirred vigorously until spreadable
  • Simple syrup (1 C sugar and 1 C water boiled to dissolve sugar) cooled

 

DIRECTIONS: Cake

  1. Preheat the oven to 350 degrees. Use the Magic Release (see directions below) to prepare two 6×3 cake pans. (you can butter, flour, and line with parchment paper if desired).
  2. Sift together flour, baking powder, and salt. Whisk together milk and egg whites in a medium bowl.
  3. In the bowl of an electric stand mixer, fitted with a paddle, cream the butter and lemon zest and sugar until the mixture is very light and fluffy.
  4. Add the lemon juice beat til incorporated
  5. Beginning and ending with the flour mixture add 1/3, then half of the egg mixture. Repeat ending with the last 1/3 of the flour mixture until all is incorporated. Stir to bottom of bowl well with a spatula. Beat for an additional 2 minutes to make sure everything is mixed together thoroughly. Stop occasionally and stir with spatula.
  6. Place 3 cups of batter into each pan and smooth the top with a rubber spatula.
  7. Bake for 40-50 minutes, when tested with a wooden skewer into the center it should come out clean and should spring back to the touch. Check at 35-40 minutes. Oven temps will vary.
  8. Let rest for 5 minutes on a cooling rack.  Unmold, and invert onto the cooking rack, right side up, cool completely.
  9. Slice both cakes into 3 layers. Brush all 3 of the cut sides with the simple syrup. Place the layers on an aluminum lined baking pan and freeze. Once frozen place each layer in individual freezer safe bags. Cakes can be frozen for up to 2 months.

DIRECTIONS: Buttercream

  1. In a large heatproof bowl, put the sugar and egg whites and fit the bowl over a pan of simmering water, whisking constantly. Continue until it feels hot, about 3 minutes. The sugar should be dissolved and the mixture will look like shiny marshmallow cream.
  2. Remove from the heat, and put in the bowl of an electric mixer fitted with the whisk attachment and beat for about 5 minutes or until cooled.
  3. Switch to the paddle attachment and add the butter, one stick at a time and beat each until smooth. Once all the butter is incorporated, beat for 6-10 minutes on medium high-speed. If it separates, keep beating, it will come together again.
  4. On medium speed add the vanilla.
  5. It should be shiny smooth, velvety, and white. Press a piece of plastic wrap against the surface and set aside.

ASSEMBLY:

I made the cake the day before to ensure it was frozen. The buttercream was made the day of assembly.

  1. Remove and unwrap cake layers from the freezer.
  2. Place the first layer, cut side up on your cake board.
  3. Spread 1/3 of the buttercream, then 1/3 of the preserves.
  4. Top with another layer and repeat until the last layer.
  5. Place the last layer “cut side” down.
  6. Ice the top and sides of the cake with buttercream and decorate with fresh raspberries.

TIPS:

  1. You can vary the berries and jams.
  2. You could also use lemon curd as a filling.
  3. A whipped cream icing on the outside would also be a good variation.

**** Do you have difficulty getting your cakes to release from the pan? Fear no more! I came across this one some years ago. Try this simple concoction; you can thank me later.

Miracle Pan Release

  • Difficulty: easy
  • Print

INGREDIENTS:

  • 1/2 C vegetable shortening
  • 1/2 C vegetable oil
  • 1/2 C all purpose flour

DIRECTIONS:

  1. Whisk thoroughly until everything is incorporated and smooth.
  2. Store in an airtight container, at room temperature.
  3. To use, dip a pastry brush (or use a piece of crunched up wax paper/parchment) into the mixture and spread a thin layer over the bottom and sides of pan(s). Use this for any recipe that calls for “greasing” and “flouring” your pans.
  4. This can be made into any size batch you want. Just make sure the proportions are equal in amount to each other as above.

* Wilton also sells this pre-made.

Since I have buttercream icing left over I plan on making a mini fresh peach cake. I’ll use fresh peaches and peach jam. I am also going to put a whipped cream icing on the outside with this one and add some toasted almonds to the top. Cake and coffee anyone??

Til next time,

Ciao xoxo

Viki D