Boccone Dolce Papa Haydns Copycat Let The Baking Begin Recipes

BOCCONE DOLCE CAKE RECIPE

Steps:

• Preheat the Oven to 200°F. Draw three 9 1/2 inch circles with pen on parchment paper then flip paper over so you aren't placing meringue over ink. Use pen so you can still see the circle through the paper.
• Beat Room Temp Egg whites with sugar, 1/4 tsp salt and 1/4 tsp cream of tartar for about 7 minutes on high speed in your stand mixer with the whisk attachment, or until stiff peaks form. Note: if they aren't room temp, they will take much longer to beat.
• Divide the egg white mix between the three circles on parchment paper. Form the three layers into about 1" tall circles and shape them as evenly as possible. Flatten the top so the layers sit on top of each other easily when you assemble the cake.
• Bake for 6 hours at 200˚F, rotating the baking pans every 2 hours for more even cooking (mine were on two racks in the upper and lower thirds of the oven). If any of your layers are still springy in the center after baking, turn off the oven and leave them in there another hour to fully dry out. Remove from baking pans and cool to room temp.
• Freeze the mixing bowl and whisk attachment for 15 minutes. The cream will form best if your bowl and whisk are super cold. Also, keep your cream in the fridge until you are ready to whip it.
• Beat 3 cups heavy whipping cream with 1/2 cup powdered sugar for about 2 minutes or until stiff peaks form. Refrigerate frosting until ready to use.
• Rinse and dry berries and slice strawberries the long way.
• Melt chocolate according to package instructions. As soon as the chocolate is melted, spread it over the tops of each of three layers (see notes for tip #2).
• Place the first meringue layer on the platter you will be serving the cake on. Spread or pipe a little less than 1/3 of the frosting over the first layer. Place a layer of sliced strawberries over the frosting.
• Repeat with the next two layers and decorate the top by piping remaining whipped cream and topping with berries and more chocolate if desired.
• Use a food processor or blender to pulse your thawed strawberries with 1 to 2 Tbsp sugar and drizzle over the top of each slice.

MERINGUE CAKE WITH BERRIES

Steps:

• Prep: Preheat the oven to 200°F.Cut out 3, 9.5 - 10-inch circles from parchment paper. With a marker, draw an 8 - 8.5 inch circle in the middle of each piece of parchment. Turn the parchment over and place each parchment circle over an upside down 9-inch round pan, set aside (you can use layered aluminum foil if you don't have 3, 9 inch round pans).
• Prepare a large pastry bag (or a gallon size zip-lock bag) fitted with a large star tip. Set aside.
• Drape the sides of a small zip-lock bag over a glass/cup. Set aside.

EASY-BAKE OVEN CHILDREN'S CHOCOLATE CAKE MIX

Steps:

• In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt; stir with a wire whisk until blended.
• With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
• Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids (or small Ziploc bags); seal containers. Label with date and contents. Store in a cool dry place. Use mix within 12 weeks. Makes 11 packages of Children's Chocolate Cake Mix for Easy-Bake style oven.
• To use: If using child's play oven, follow manufacturer's directions for baking cakes or preheat Mom's oven to 375. Combine 1 package cake mix and 4 teaspoons water. Mix together and stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Bake as directed for play oven or 12 to 13 minutes in Mom's oven. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool, frost with Easy-Bake Oven Children's Chocolate Frosting. Serves 2 children.