Bon Appetit Desserts (34 page)

This cake, made of layered pistachio praline meringues and lemon buttercream, has a winning creamy-crispy contrast. It’s assembled and refrigerated a day ahead of serving so that the flavors meld.
12 servings

¾ cup sugar

3 tablespoons water

1 cup unsalted natural pistachios

5 large egg whites, room temperature

½ teaspoon cream of tartar

½ cup sugar

½ teaspoon almond extract

1 cup powdered sugar

4 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

4 large egg whites, room temperature

¼ teaspoon cream of tartar

2 tablespoons plus ⅔ cup sugar

3 tablespoons water

1 tablespoon light corn syrup

1 cup (2 sticks) unsalted butter, room temperature

2 tablespoons fresh lemon juice

1 tablespoon plus 2 teaspoons finely grated lemon peel

1 teaspoon vanilla extract

PRALINE
: Oil large baking sheet. Stir sugar and 3 tablespoons water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely.

Finely chop praline. Grind ½ cup praline to powder in processor.

MERINGUES
: Position 1 rack in center and 1 rack in top third of oven; preheat to 225°F. Line 2 large baking sheets with parchment paper. Using 8-inch-diameter cake pan bottom as guide, trace 2 circles on 1 parchment sheet and 1 circle on second sheet. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add ½ cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and praline powder in bowl to blend. Fold into meringue in 2 additions.

Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour 45 minutes. Cool meringues completely.

LEMON BUTTERCREAM
: Stir white chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Let stand until just cool but not set.

Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar.

Meanwhile, combine remaining ⅔ cup sugar, 3 tablespoons water, and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238°F, about 5 minutes.

Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, lemon peel, and vanilla. Chill just until thickened to spreadable consistency, stirring occasionally, about 45 minutes. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again at medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)

Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over. Top with remaining meringue. Spread remaining buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Refrigerate until buttercream sets, then cover and chill overnight. Let torte stand uncovered at room temperature 30 minutes before serving.

Maple Crunch Layer Cake

The “crunch” comes from the candy—much like peanut brittle, but made with maple syrup and walnuts—that goes between the layers and on the sides and top edge of the cake. Have all of your ingredients and equipment ready before you begin making the candy, as the action happens quickly. You’ll need a candy thermometer to ensure that the syrup reaches 300°F so that it will harden to the right consistency when cooled.
14 servings

Vegetable oil

1 cup pure maple syrup

½ cup sugar

2 teaspoons apple cider vinegar

2 teaspoons baking soda

1 cup coarsely chopped walnuts

Nonstick vegetable oil spray

2½ cups unbleached all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

½ cup (1 stick) unsalted butter, room temperature

½ cup (packed) golden brown sugar

1 cup pure maple syrup

2 large eggs

2 teaspoons vanilla extract

½ cup buttermilk

½ cup pure maple syrup

4 large egg whites, room temperature

2 cups (4 sticks) unsalted butter, cut into ½-inch-thick slices, room temperature

CANDY
: Line rimmed baking sheet with foil; brush foil with oil. Stir maple syrup, sugar, and vinegar in heavy medium saucepan until sugar is moistened. Attach candy thermometer to side of pan. Without stirring, bring mixture to boil over medium-high heat and boil until thermometer registers 300°F, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 7 minutes. Remove pan from heat; mix in baking soda, then nuts (mixture will bubble vigorously).

Immediately pour maple mixture onto prepared baking sheet and spread to even ½-inch thickness (candy begins to firm quickly). Let stand until candy cools and hardens, at least 30 minutes.

DO AHEAD
:
Can be made 1 day ahead. Cover baking sheet tightly with plastic wrap and store candy at room temperature.

CAKE
: Preheat oven to 350°F. Spray two 8-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper; spray parchment. Whisk flour, baking powder, baking soda, salt, and cinnamon in medium bowl to blend.

Using electric mixer, beat butter in large bowl until fluffy. Beat in sugar. Gradually beat in maple syrup (batter may look curdled). Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 5 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks, peel off parchment paper, and cool completely.

DO AHEAD
:
Can be made 1 day ahead. Wrap tightly; store at room temperature.

BUTTERCREAM
: Bring maple syrup to boil in small saucepan.

Meanwhile, using electric mixer, beat egg whites in large bowl until stiff peaks form. Without letting hot maple syrup touch beaters, pour ¼ cup syrup down side of bowl into egg whites and beat to blend. Gradually beat in remaining hot maple syrup, avoiding beaters. Continue to beat until whites are stiff and cool, about 15 minutes. Beat in butter, 1 slice at a time. Beat until smooth. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stovetop burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again at medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)

Chop enough maple candy into ¼-inch pieces to measure 1 cup; wrap remaining maple candy tightly in plastic. Place 1 cake layer on platter. Spread 1 cup buttercream over. Sprinkle 1 cup maple candy pieces over and press lightly to adhere. Top with second cake layer. Spread remaining buttercream smoothly over top and sides of cake.

DO AHEAD
:
Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before continuing.

Chop enough of remaining maple candy into ¼-inch pieces to measure 2 cups. Mince enough maple candy to measure 2 tablespoons. Press ¼-inch pieces of maple candy onto sides of cake. Sprinkle minced maple candy around top edge of cake. Serve cake within 2 hours.

Marzipan-Topped Strawberry Layer Cake

Also called
fraisier (
French for “strawberry plant”) and usually made with almonds, this delicate pistachio cake is layered with fresh whole strawberries and a fluffy white chocolate buttercream, then topped with green-tinted marzipan. Scrolling the name of the cake on top is a French custom, but feel free to write whatever message you like. Cake decorating stores and cookware stores carry the little leaf-shape cookie cutters that are used to make the strawberry leaves on this cake. If you can’t find them, use a small sharp knife to cut out the leaves by hand. Or, if you have a strawberry plant, use fresh leaves instead.
10 servings

2 large eggs, room temperature

⅓ cup plus 2 tablespoons sugar

½ cup ground unsalted natural pistachios

½ cup unbleached all purpose flour

¼ teaspoon baking powder

4 large egg whites, room temperature

6 large egg yolks

⅓ cup sugar

2 tablespoons unbleached all purpose flour

1½ cups half and half

8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

2 teaspoons vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

5 tablespoons fraise eau-de-vie or framboise (clear strawberry or raspberry brandies) or other brandy, divided

6 tablespoons strawberry jam

3 1-pint containers strawberries, hulled

7 ounces marzipan

Green food coloring

Powdered sugar

2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

4 strawberries, cut in half through stem end

CAKE
: Position rack in center of oven and preheat to 350°F. Butter 9-inch square metal pan with 2-inch-high sides. Line bottom with parchment paper. Butter and flour parchment.

Using electric mixer, beat eggs and ⅓ cup sugar at high speed in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes Mix nuts, flour, and baking powder in medium bowl. Fold nut mixture into egg mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold egg white mixture into batter in 2 additions. Transfer batter to prepared pan. Bake cake until tester inserted in center comes out clean, about 18 minutes. Cool cake in pan on rack 5 minutes. Using small sharp knife, cut around sides of pan to loosen cake. Turn cake out onto rack. Peel off parchment; cool cake completely.