Mole Cake With Cherry Almond Ice Cream Tamarind Anglaise And Orange Caramel Food

MOLE CAKE WITH CHERRY-ALMOND ICE CREAM, TAMARIND ANGLAISE, AND ORANGE CARAMEL

Steps:

• Preheat the oven to 300°F.
• To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds).
• To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.
• In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.
• Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.
• To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.
• To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.
• To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.

CHERRY ALMOND ICE CREAM

Steps:

• Place cherries, sugar and water in top of double boiler.
• Cook over med heat for around ten minutes, allowing the fruit to soften and sugar to dissolve.
• Take out 1/2 of the cherries and drain juices back into pan.
• Puree the rest of the mixture.
• Roughly chop the 1/2 cup of cherries and mix back into puree.
• Chill thoroughly.
• Add half and half and egg to a blender and blend till smooth.
• Whisk in chilled cherry mixture.
• Add heavy cream and almond extract.
• Blend well, and chill.
• Transfer mixture to ice cream maker and freeze according to your machine's instructions.
• Add almonds, if desired, near end of cycle, when the ice cream is thick enough to prevent all the almonds to sink to the bottom of the mix.

MOLE CAKE (GERMAN MAULWURFTORTE)

Steps:

• Preheat oven to 325 degrees and grease the base of 10 inch round form.
• Beat egg whites very stiff. Stir in the softened butter or margarine with a hand mixer until it becomes smooth. Gradually add sugar and vanilla sugar, stir until mixture has thickened. Add egg yolks one at a time, whisking with mixer at the highest setting.
• Mix together cocoa powder and baking powder, sift, add the hazelnuts and grated chocolate to the egg mixture in 2 stages and stir briefly using the medium setting on your mixer.
• Put the cake mixture in the springform and smooth the surface.
• Place in oven for about 30 minutes.
• Leave cake in tin for about 10 minutes after taking out of the oven.
• After removing from form place on cooling rack.
• When cool, scoop out cake with a spoon to a depth of 3/8 inch, leaving a rim of about 3/8 -3/4 inch. To ensure a neat rim, cut round the cake with tip of a knife before scooping out the middle.
• Crumble the scooped out cake in a bowl.
• For the filling drain the cherries and place on a paper towel.
• Peel the bananas, cut in half lengthways, sprinkle with lemon juice and arrange in scooped out cake.
• Arrange the cherries on top.
• Whip the cream with sugar and vanilla sugar, spoon on the fruit to form a dome.
• Sprinkle with the remaining crumbled cake.
• Refrigerate for 1 hour before serving.

CHERRY, CUSTARD & ALMOND SPONGE CAKE

Steps:

• Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
• Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
• Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
• Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.

CHERRY-ALMOND CREAM CHEESE POUND CAKE

Steps:

• Add cherries and kirsch to a small bowl; let stand for 20 minutes.
• Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
• Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
• In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
• Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
• Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Beat in the vanilla and almond extract.
• Add the flour mixture at low speed, mixing just until blended.
• Add in cherries, along with any remaining liquid, and mix until blended.
• Scrape batter into prepared pan.
• Bake the cake for 55-65 minutes, until a pick comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Dust the cake lightly with powdered sugar right before serving.

CHERRY ALMOND CAKE

Steps:

• To prepare the topping: Whisk together the first four ingredients (flour, sugar, cinnamon, and salt).
• Crumble in the almond paste, and add the almond extract.
• Work in the cold butter till the mixture becomes crumbly. Set aside.
• Preheat the oven to 350°F.
• Grease and flour a 10" x 10" or 9" x 13" pan.
• To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.
• Add the eggs one at a time, beating well after each.
• Add the flour in thirds, alternately with the sour cream, blending well after each addition.
• Spread the batter in the prepared pan.
• Top with the cherries and streusel topping.
• Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
• Remove from the oven.
• While the cake is baking, prepare the glaze by combining the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.
• Drizzle it over the still-hot coffeecake.
• Garnish with toasted sliced almonds, if desired.
• Serve warm or at room temperature.

CHERRY AND ALMOND CAKE

Steps:

• Pre-heat oven to 160C/ 325F/ Gas 3.
• Line a 20cm deep cake tin with greased non-stick baking paper.
• Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
• Place the butter and sugar in a large bowl and cream together.
• Add the almond essence and then gradually add the eggs, beating well in between each addition.
• Stir in 60g of flaked almonds and the lemon rind.
• Fold in both flours and then gently fold in the cherries.
• Spoon the mixture into the prepared tin and level the surface.
• Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
• Remove from the oven and allow to cool on a wire rack.