July 30, 2015
The same thing happens every year, I forget my blog birthday. Poor Call me cupcake. So neglected. So last week was Call me cupcake's 6th birthday. SIX YEARS of blogging. That's a long time! And it's still just as fun. Six years calls for cake.
To be honest I struggled to come up with something to bake, which is usually never a problem for me. Often I have too many ideas floating around in my head, but I've been lacking inspiration lately, and most of all I've been procrastinating everything. And I mean everything.
Anyway, I started thinking of brown butter. I really like brown butter. Why not bake something with it? Ok, I'll bake something with it. That's pretty much how it went down in my head. Because who can sit around and wait for inspiration? I know I can't. I just have to make something and hope it turns out well. And it turned out really, really well I think.
So here's to Call me cupcake and all you lovely people who have followed along on this journey, I hope we get to spend many more years together in this little space I decided to create six years ago.
BROWN BUTTER CHOCOLATE CHIP CAKE
WITH BOURBON CARAMEL FROSTING
BROWN BUTTER CHOCOLATE CHIP CAKE
Recipe adapted from Raspberri cupcakes
Remember that the brown butter needs to be prepared ahead of time as it takes some time for it to solidify!
300 g unsalted butter
2 1/2 cups (360 g) all purpose flour
4 tsp baking powder
1/4 tsp salt
1 cup (240 ml) milk
1 tsp pure vanilla extract
1 1/2 cup (330 g) granulated sugar
4 large eggs
150 g chocolate chips or chopped chocolate (I used 75 g milk chocolate and 75 g dark chocolate)
2/3 cup (150 ml) heavy cream
1 cup (225 g) granulated sugar
1 scant stick (100 g) cold butter, in cubes
1/2 tsp sea salt flakes
2 tbsp bourbon (can be omitted)
BOURBON CARAMEL FROSTING
4 large egg whites (approximately 150 g)
3/4 cups + 1 1/2 tbsp (180 g) granulated sugar
2 sticks + 2 tbsp (250 g) butter, at roomtemperature, cut in cubes
1/2 cup bourbon caramel (recipe above)
1. Place butter in a small saucepan on medium heat and stir until it melts completely.
2. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
3. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).
BROWN BUTTER CHOCOLATE CHIP CAKE
1. Preheat oven to 175°C (350°F). Grease and flour three 15 cm (6 inch) cake pans.
2. Combine flour, baking powder and salt in a bowl, set aside. Mix milk and vanilla in a measuring jug, set aside.
3. Beat browned butter and sugar together in a large bowl until pale and creamy, about 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Alternately add flour mix and milk mixture, beginning and ending with flour mixture. Beat until smooth. Add the chocolate chips and stir until blended.
6. Pour equal amounts of mixture into prepared tins and bake until a skewer inserted into the centre comes out clean and the outside is golden, about 34-37 minutes. Make sure not to over bake (or the cake will be very dry) so start checking after 30 minutes.
7. Let the cakes cool in the tins for 15 minutes, then carefully turn them out on to a wire rack to cool completely.
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you’re using a baking thermometer, the sugar should be about 338°F (170°C).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth.
4. Pour caramel into a jar and let cool 10 minutes before adding salt and bourbon. Leave the caramel to cool to room temperature while you make the frosting.
BOURBON CARAMEL FROSTING
1. Pour egg whites and sugar in a clean and heatproof bowl (preferably stainless steel or glass). Put the bowl over a saucepan with simmering water. The bowl should fit snugly, and the water should not be touching the bowl.
2. Whisk the sugar and eggs with a whisk constantly until the mixture reaches about 65°C (about 140-150°F). If you don’t have a sugar thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot to the touch, it's ready.
3. Remove the bowl from the heat, beat until white, fluffy and cool with a stand- or electric mixer. This step can take about 5-10 minutes.
4. When the bowl feels cool to the touch, start adding the butter, piece by piece. Don’t worry if the mixture looks curdled and soupy just keep beating until smooth! Add the caramel and beat until completely smooth.
1. If cakes are rounded on top, even out with a knife. Cut all three cake layers in half using a sharp serrated knife (you'll end up with six thinner layers). Put the first layer on a cake board or a cake stand. Drizzle a couple of teaspoons of caramel on top of the layer. Spread frosting on the first layer. Add the next layer and repeat until you've used up all six layers
2. Spread a thin layer of frosting all over the cake (this is the crumb coating layer, to hold all the crumbs in place) using an offset spatula. Put the cake in the fridge for about 10 minutes or until the crumb coating layer has firmed up a bit (leave the bowl of frosting in room temperature).
3. Spread the remaining frosting all over the cake until cake is smooth. For a totally even and smooth surface, dip an offset spatula in warm water and dry it between every pass. Works like a charm!
4. Decorate the cake with halved apricots and slices of peach, cherries and pour some extra caramel over the cake (just make sure it's cold enough or the buttercream will melt). Serve each cake slice with extra peach slices (this cake is absolute heaven paired with peach!) and caramel sauce.
June 29, 2015
I can't believe it's been an entire month since I blogged. Time flies, as they say.
Apparently it's been so long that I completely forgot that my previous post was pancake related as well. I usually try to vary each post a bit more, but one can never have to many great pancake recipes. Right?
It's also a whole month since I travelled to France, and to tell you the truth, I haven't even begun to look at the photos yet. I know that I've been busy this month, but what have I done, really? I can't bring myself to remember. And in a few days I'm leaving for France again.
When I was in France a month ago, the elderflower was already blooming and it was really hot. Looking outside right now, it looks like November. Raining and 14°C. Which also means that the elderflower here has really been struggling to bloom. I don't think I've ever seen it bloom this late, and it's not even quite there yet! So if you live in a country where the elderflower has already bloomed, feel very free to make these pancakes without it as they are so delicious with just strawberries. Incredibly fluffy, light and just perfect!
Posted by Linda
Labels: Other recipes
May 27, 2015
I have a love/hate relationship with dulce de leche. It's deliciousness is kind of deceiveing. I know, everytime I use it as filling in a cake I swear to never use it again. A few months pass, and there I am, using it again. Why, you might ask? Well, obviously because it's delicious and because I had a jar of Brazilian dulce de leche in my fridge (thank you, Lua!).
So if it's that delicious, why do I hate it? Well, let me explain. I started off by stirring together dulce de leche and ricotta. The verdict? Delicious, but it instantly turned into a sauce (I kind of thought it would). So I figured, what if I make individual layers of dulce and ricotta? That must work. This dulce de leche was very, very thick, so I simply started spreading the dulce de leche on every other crêpe. So far so good! After a while, the dulce de leche turned into a sauce and was running down the sides (and the crêpes were freezing cold!). Sure, not a problem if you're going to eat it but definitely if you're going to to try and take photos of it. I guess it's some kind of reaction between the dulce de leche and the moisture in the crêpes.
I still wanted to share this recipe though because it is truly delicious, albeit somewhat messy. If you don't feel like making a mess, I would suggest filling it with your favorite jam or even nutella instead of dulce de leche.
On another note, tomorrow I'm leaving for Amsterdam, Paris and then the south of France. Feeling a bit anxious, as always when I'm travelling. I will probably take thousands of photos, some of which I will share with you here and on instagram.
See you soon!
May 15, 2015
Today is one of those days when I just can't seem to find the words to write. It's very frustrating. Writing isn't one of my strengths though, to be completely honest. Sometimes I wish I could just let the photos speak for themselves, but that would probably be pretty boring, right? And I guess you wouldn't be able to figure out the recipe from just looking at the pictures. No, a blog needs words too.
What I can tell you, is that I really really love apple blossoms. And cake. And chocolate. I really love everything about this cake. The simplicity, the texture, the flavor.. And it's gluten-free too! How great is that?
May 8, 2015
I took these photos almost exactly two years ago. In May 2013, which was also one of my most productive months as in baking A LOT and taking many of my favorite photos (and apparently wearing jean vests every day). Back then I had a 9-5 job, but I somehow always managed to find the time to create. Nowadays, all I do is sit by my computer, all day every day and fighting the beast better known as the e-mail. It seems as no matter how little time I had back then, I always managed to get stuff done. Maybe that's exactly why, because I knew I had to do them right now or I wouldn't have the time. I'm always a few hundred e-mails behind, so every day is like starting over (so I'm sorry if I haven't replied yet!).
Some days (ok, make that most days) I don't feel like sitting in front of the computer at all though, especially during spring. Some days I just want to go out and smell the freshly cut grass, listen to the birds and take a stroll on the beach. This day was exactly like that. We filled a basket with this hot from the oven-rhubarb cake and went out to a beautiful spot called Möllegård, fairly close to where we live. It's incredibly pretty there, especially when the trees are becoming all lush and green. The forest is a little untamed and everything grows a little bit wild, which I really like. That "bridge" was slightly wobbly though, but it's been replaced now with a new, uncharming one. You can also get the best ice cream in Möllegård and you can pet two cute shetland ponies. Sounds like a pretty great place, huh?! Ice cream and ponies!
I actually liked this cake so much that it ended up in my book, Sweet food & photography, which by the way is now published in French, and will be published in Dutch, German and Spanish in August this year, and last but not least in English in April next year!! It's a pretty amazing feeling I must say and I'm just so grateful that people are interested in my books.
April 28, 2015
The idea of a vertical cake might not be world-changing, I know, but I've been thinking about using roll cakes as "regular" layer cakes for quite some time now. I think I jotted it down on one of my 1000 post-its (which by the way, almost never make sense), but I never got around to trying it until now.
So I started with making one with a recipe I used last year, with some of my favorite flavors - rhubarb, strawberries and cardamom. Man, that compote is to die for! I made two batches to test the recipe, so I had lots of leftovers for my oatmeal. Perfect. Then I thought, I just HAVE to make a chocolate one as well, because there should always be chocolate, too. The chocolate one didn't turn out as visually striking on the inside as I would have wanted, but it tastes amazing, and that's what really counts, isn't it? A nice looking cake can be fantastic, but if the flavors aren't there, looks don't matter so much.
As usual, I can't pick a favorite out of these two. I love them both equally. And all I see when I look at the top photo are two fancy pac-mans (pac-men??). Look at the pink one eating that strawberry!