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Old 02-27-2015, 08:06 PM   #1
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For Andy

Walnut Cake

Ingredients
1 cup walnuts
3 Tbsp sugar
1/3 cup flour
4 Tbsp unsalted butter
cup sugar
3 large eggs
2 Tbsp Kirsch
1 pinch salt

Yield: 1 - 10 inch layer. 2 batches makes 3 - 8 inch layers

1. Preheat oven to 350.

2. Butter pan and line with parchment. Butter the parchment.

3. Grind the nuts and the sugar in the food processor. Add the flour and pulse quickly to combine.

4. Soften butter to a mayonnaise consistency.

5. Beat the remaining sugar, eggs, kirsch, and salt until pale, fluffy, doubled in volume, and holds soft peaks.

6. Stir 2 spoons of the egg mixture into the butter to lighten it.

7. Sprinkle he nuts, 1/3 at a time, over the remaining egg mixture and fold in gently.

8. Fold the butter gently into the batter.

9. Spread evenly in prepared pan, and bake 20-30 minutes until sides just begin to pull away.

Tips
Depending on the size of the cake you want, make 2 or 3 batches of batter. 3 batches will give you a 10-inch 3 layer torte. 2 batches will give you an 8-inch 4 layer torte.


Author: Adapted from Julia Child
Source: Mastering the Art of French Cooking Vol.2

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Old 02-27-2015, 08:08 PM   #2
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Maple Buttercream

Ingredients
1 lb unsalted butter, cold
2 large eggs
6 large egg yolks
pinch salt
3 Tbsp water
1 cup sugar
6 Tbsp maple syrup, grade B
2 Tbsp maple syrup, grade B
1 Tbsp dark rum or brandy

1. Soften the butter with the paddle attachment until soft but still cold. Set aside.

2. Whisk eggs and yolks with salt in a clean bowl until loose. Set aside.

3. Bring sugar, water, and 6 T of maple syrup to a boil. Without stirring, cook to softball stage 236-238.

4. Turn on mixer with eggs. Drizzle sugar syrup into eggs while continuing to beat until fluffy and tepid.

5. Put butter and paddle attachment back on mixer. Beat egg mixture into butter by spoonfulls until smooth.

6. Add extra maple syrup and rum. Beat to perfection!

This makes enough to frost and fill a 3 or 4 layer cake. To fill only, cut recipe in half.


Author: KMCR
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Old 02-27-2015, 08:09 PM   #3
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Soft Chocolate Glaze

Ingredients
2 oz semi-sweet chocolate
3 Tbsp unsalted butter
1 Tbsp liquer of choice

Yield: 3 ounces

Procedure
1. melt chocolate and liquer.

2. Stir in butter until smooth. Cool

Tips
Choose a liquer to compliment the flavors of your cake.

Make 1 batch of this for each layer you wish to coat.
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Old 02-27-2015, 08:10 PM   #4
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Dark Chocolate Ganache Glaze

Ingredients
8 oz semi-sweet chocolate, finely chopped
1 cup heavy cream

Yield: 1 cups

1. Place the chopped chocolate in a small bowl.

2. Bring the cream just to a boil in a small saucepan over medium-high heat.

3. Pour the hot cream over the chopped chocolate, and let it sit for 1 minute.

4. Stir gently with a rubber spatula from the center out, until smooth. Be careful not to whip in bubbles.

5. Cool uncovered, at room temperature, until it is 80-85. This is the perfect pouring temperature.

Author: Fran Bigelow
Source: Pure Chocolate
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Old 02-27-2015, 08:11 PM   #5
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Maple Walnut Torte

Ingredients
3 recipe Walnut Cake (2 if making an 8 inch torte)
2 recipe Soft Chocolate Glaze
recipe Maple Buttercream
1 recipe Dark Chocolate Ganache Glaze
1 Tbsp rum or brandy
3 Tbsp water
cup walnuts, chopped

Yield: 1-10 inch 3 layer torte or 1-8 inch 4 layer torte

1. Combine the rum and water. Brush it on the toss of each cooled layer.

2. Chill about cup if the Dark Chocolate Ganache Glaze until later.

3. Divide the Soft Chocolate Glaze equally between 2 of the layers, and spread almost to the edges. Leave about inch around each edge unglazed.

4. Chill the 2 glazed layers for about 30 minutes to keep the glaze from smearing when you add the buttercream.

5. Place 1 glazed layer on a platter, and top with half of the Maple Buttercream. Place the other glazed layer on top and then spread the other half of the buttercream. Place the unglazed layer on top.

6. Use the cup of chilled ganache to 'crumb coat' the torte. Spread it thinly and firmly over the top and sides, getting it as smooth as possible. Chill for 15-20 minutes.

7. Place the torte on a wire rack and set it over a rimmed pan. Pour the 80-85 ganache over the sides of the torte, letting the excess run down.

8. Scoop up the excess and return it to the bowl. Warm briefly if necessary. Spread the remaining ganache over the top, smoothing the excess down the sides.

9. Press the chopped walnuts into the sides.

10. Chill, but remove from the refrigerator 30 minutes before serving.

Author: KMCR
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Old 02-27-2015, 08:14 PM   #6
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Andy,

This is a bit awkward but I couldn't figure out another way to send you the whole recipe.

Thanks for asking!

Kathy
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Old 02-27-2015, 08:35 PM   #7
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Kathy,

Thank you so much!

I really appreciate your taking the time to put all this here for me. I hope I can do it justice.
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Old 02-27-2015, 08:46 PM   #8
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OMG! That looks wonderful!
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Old 02-27-2015, 09:00 PM   #9
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Wow, what a gorgeous cake!
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Old 02-27-2015, 09:14 PM   #10
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Quote:
Originally Posted by PrincessFiona60 View Post
OMG! That looks wonderful!
Quote:
Originally Posted by Dawgluver View Post
Wow, what a gorgeous cake!

That was my reaction when I saw the photo on the forum listing page. So I asked for the recipe. I hope I can make one that looks as good.
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For Andy Walnut Cake Ingredients 1 cup walnuts 3 Tbsp sugar 1/3 cup flour 4 Tbsp unsalted butter cup sugar 3 large eggs 2 Tbsp Kirsch 1 pinch salt [B]Yield: 1 - 10 inch layer. 2 batches makes 3 - 8 inch layers [/B] 1. Preheat oven to 350. 2. Butter pan and line with parchment. Butter the parchment. 3. Grind the nuts and the sugar in the food processor. Add the flour and pulse quickly to combine. 4. Soften butter to a mayonnaise consistency. 5. Beat the remaining sugar, eggs, kirsch, and salt until pale, fluffy, doubled in volume, and holds soft peaks. 6. Stir 2 spoons of the egg mixture into the butter to lighten it. 7. Sprinkle he nuts, 1/3 at a time, over the remaining egg mixture and fold in gently. 8. Fold the butter gently into the batter. 9. Spread evenly in prepared pan, and bake 20-30 minutes until sides just begin to pull away. [B][I]Tips Depending on the size of the cake you want, make 2 or 3 batches of batter. 3 batches will give you a 10-inch 3 layer torte. 2 batches will give you an 8-inch 4 layer torte.[/I][/B] Author: Adapted from Julia Child Source: Mastering the Art of French Cooking Vol.2 3 stars 1 reviews
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