Tag Archives: Whipped Cream

Spring Time Baking Fun: Avocado Pound Cake and Profiteroles with Spiced Mango Mojito Sauce


Profiteroles with Mango Mojito Sauce

I love desserts that are light tasting and fruity – especially in the spring. Everything is in bloom, the brighter weather has started – the energy of the spring is here! The brighter weather makes you want to dress in your pretty colourful clothes that have been burried in the back of the closet for what seems like eternity! It makes you want to party!

Profiteroles with Mango Mojito Sauce

My friend Emily has generously offered me a guest post on her very popular blog about fashion and all things pretty – Party Mix Tape.   She said… make something fun, spring-inspired, something that makes you want to party!
So I thought about fun, bright, light-tasting desserts, and the first one that came to mind was Profiteroles with Mango Mojito Sauce. How can you party without Mojitos? And best of all, it’s in a dessert!

Profiteroles with Mango Mojito Sauce

These little babies I found in my favourite cookbook – Bon Appetit Desserts, and I was very intrigued by the mojito mango combination 🙂
The timing was perfect because this last weekend was also the Orthodox Easter, so I told my mom not to worry about dessert – I would be bringing two!

The dough follows the typical profiterole/cream puff instructions – melting butter with milk, adding dough and cooking it on the stove for a few minutes before adding eggs. The dough should come out soft and sticky. If you have an ice cream scoop, it would be the best way to drop these onto a cookie sheet. They will come out even. Make sure to dip the scoop in hot water between each so they come out easier.  The recipe for the puffs may look a bit involved, but the whole process takes less than 1.5 hours, because you can do the filling and the sauce while the profiteroles are baking, and the assembly is done just right before eating.

Profiteroles with Mango Mojito Sauce

I should mention that this dessert also takes a bit of planning – case in point – mangoes. At least 6 mangoes are required and they have to be soft and sweet. So, buy your mangoes well in advance if you can’t find soft ones. Because the profiterole dough has no sugar and the filling very little, most of the sweetness should come from the mango, so it’s even more important that they are ripe and sweet.

I bought my rock hard mangoes a few days ahead, thinking they would soften in time. Well, they didn’t. And, along with a few other things that I forgot about, like taking the butter out to soften, having an electric mixer and forgetting to buy sugar and limes…this fun baking day wasn’t getting off to a good start. The worst thing was that Easter was tomorrow, I promised my mom I would bake, I promised Emily I would have the guest post done this week, and everything was closed tomorrow! Things had to be done in the next 3 hours! For a calm person, I was seriously freaking out.

Profiteroles with Mango Mojito Sauce

D tried to calm me down, and offered to bring his mixer and go look for ripe mangoes. Half an hour later, and luckily for me, he came back with super soft, super sweet mango heaven 🙂 Everything was back on track again 🙂

The profiteroles puff up when they bake, but stay hollow in the middle – perfect for filling. They can stand for 2-3 days but the longer they sit, the harder they get, so they should really get eaten in the first 1-2 days for maximum freshness.

Avocado Pound Cake

The second recipe I picked was the one I found on Epicurious, and it left me quite intrigued. Avocado. In a pound cake? But, after discovering the delicious avocado pudding a few weeks ago, I decided that it was worth a try.

Avocado Pound Cake

The recipe makes a double batch, and I believe the dough can keep for a few days, or be frozen.
This loaf is the perfect way to use up your ripe mushy avocados (if you don’t want guacamole), and you can use some on top for decoration. My favourite thing about this loaf is that it’s lime green inside – so pretty and so much fun! It’s very moist – perfect for having with tea.

Avocado Pound Cake

I’m excited for the spring and the warm weather and bike rides.

Until next time, happy eating!

Toodles

Avocado Pound Cake

Update:  Check out my guest post on Emily’s PartyMixTape – HERE

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Click on each photo to view the high resolution images.

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RECIPES

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Avocado Pound Cake

Ingredients:
  • 3 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 1 cup plus 2 tablespoons ripe mashed avocados
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup buttermilk
Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9×5-inch loaf pans and set aside.  In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
 
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
 
Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
 
With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
 
Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
 
Cake will last, well wrapped, at room temperature for up to 4 days.

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Mango Profiteroles with Mango Mojito Sauce

Ingredients:
Puffs
  • 1 cup whole milk
  • 1/2 cup (1 stick) unsalted butter, diced
  • 1/4 teaspoon salt
  • 3/4 cup all purpose flour
  • 4 large eggs
  • 2 large egg yolks
Filling
  • 2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)
  • 1 cup chilled sour cream
  • 1 cup chilled whipping cream
  • 1 cup powdered sugar, divided
Spiced Mango-Mojito Sauce
  • 2 large mangoes, peeled, pitted, diced
  • 6 tablespoons plain whole-milk yogurt
  • 4 tablespoons (or more) sugar
  • 3 tablespoons spiced rum
  • 1 tablespoon fresh Key lime juice
  • 1 1/2 teaspoons (packed) finely chopped fresh mint
Preparation:
Profiteroles:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
 
Filling:
Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.
 
Spicy Mango-Mojito Sauce
Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

Lazy Sunday with Berlin Air Cake


Sunday morning is my favourite time of the week. It’s not a market day, work day or a school day. There’s no need to run anywhere or wake up early. Perfect for lounging, taking extra time to get out of bed and even longer to have the morning coffee and breakfast. And to top it all off, this Sunday was perfectly sunny – it made my living room nice and warm and so incredibly bright!
Igor was coming over to study in the late morning, so I decided make us some croissants and cappucinos for breakfast. Mmmm…the smell of warm croissants – is there anything better when you’re hungry?

So, I’ve been eyeing this cake on the front page of LCBO’s Food and Drink magazine for a few months now, and Sunday seemed to be a perfect day to try it. So, I decided that while Igor was studying, I’d make this beautiful piece of dessert 🙂 I underestimated the amount of time it would take to make it, so by the time I was finished, I had run out of good daylight…so the pictures had to wait until the next day. I think it would have gone faster had I had three same size cake pans. I only had one, so I had to bake each crust separately…so just the baking alone took 1.5 hours. I must say though, the way it turned out, all the work was so totally worth it!

I also really enjoyed the name of this cake – Berlin Air 🙂 I wonder how that came about. I thought in addition to it being a delicious cake, it could also be a sweet temptation and a greeting to all my dear friends in Berlin 🙂 Of course, leave it to Isabeau to ask if the cake can fly! 🙂 🙂 Well, sure, I said, I could fly – if you threw it at someone 🙂
Ha ha ha!

Other than the fact that this cake takes some time to make (but if you had 3 cake pans, it would take 1/3 of the time), it was actually pretty easy. The crust is simple, and the rest is just a lot of whipping cream. It seems that the “Whip It” stabilizer is quite important because otherwise the whipped cream wouldn’t hold its shape for longer periods. The cake also should be consumed almost immediately, so make sure you share it with your friends and family!
Happy eating! ’till next time – cheerio!

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Click on each photo to view the high resolution images.

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RECIPE

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Berlin Air Cake

Cake

  • 6 eggs, separated
  • ¾ cup (175 mL) unsalted butter
  • 1¾ cups (425 mL) granulated sugar, divided
  • 1¾ cups (425 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) salt
  • ½ cup (125 mL) milk
  • ¾ tsp (4 mL) pure vanilla extract
  • ¼ tsp (1 mL) cream of tartar
  • ¾ cup (175 mL) sliced almonds

Filling

  • 1 cup (250 mL) drained canned peaches or mandarin oranges
  • 1 cup (250 mL) whipping cream
  • 1 envelope (10 g) Dr. Oetker Whip it
  • 2 tbsp (25 mL) granulated sugar
  • ½ tsp (2 mL) icing sugar

1. Preheat oven to 325°F (160°C). Use three 9-inch (23-cm) springform pans or use cake tins lined with enough foil to overlap sides (to be used to lift cakes out); coat pan insides with spray. Separate eggs; set whites aside.

2. Using electric beaters, cream butter with ¾ cup (175 mL) sugar for 5 minutes, or until quite fluffy. Beat in egg yolks 1 at a time. Stir flour with baking powder and salt. Stir milk with vanilla. Using a spatula, stir a third of flour mixture into butter mixture; then stir in half of milk mixture. Repeat; then finish with final third of flour mixture. Divide batter between pans; spread out dough and smooth tops.

3 Using a clean bowl and clean beaters, whip egg whites and cream of tartar until soft peaks form when beaters are lifted. While beating, slowly add remaining 1 cup (250 mL) sugar. Continue to beat until whites are stiff and glossy. Dividing equally, spread over batter in pans; sprinkle with almonds.

4. Bake in centre of oven for 30 minutes or until top is lightly golden and a cake tester inserted in centre comes out clean. Cool on a rack for 10 minutes; then remove cakes from pans. Place back on rack to cool completely. (Baked cakes can be kept uncovered at room temperature for up to half a day.)

5. To assemble cake, coarsely chop well-drained peaches (or oranges). Pour whipping cream and Whip it into a cold mixing bowl; add 2tbsp (25mL) sugar. Whip cream with electric beaters until firm peaks form when beaters are lifted.

6. Set aside best-looking cake round for top layer. Place 1 round on cake plate; spread with half of cream. Dot with half of fruit. Top with another round. Repeat with cream and fruit.

7. Finally add reserved top layer. Lightly sift icing sugar over top. Uncovered, cake keeps well at room temperature for several hours, but other wise cannot be prepared ahead or frozen.

Serves 10 to 12

© LCBO Food and Drink Magazine