MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM
A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.
Provided by Martha Stewart
Categories Food & Cooking
Time 3h5m
Yield Makes 4 cups each (enough for one 8-inch layer cake)
Number Of Ingredients 16
Steps:
- Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
- Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
- Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
- Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
- Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.
BASIC BUTTERCREAM
Steps:
- The first step is to start cooking the sugar. Pour the water and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
- Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
- The sugar is ready when it reaches 250 degrees F, what is known as the soft ball stage. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites. Do not pour the hot sugar onto the beaters, or it will splatter. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes. Add the butter all at once and beat on medium speed until incorporated. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes. At his stage, you can add flavoring, if desired.
- The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.
GERMAN BUTTERCREAM
This German buttercream frosting is super silky and buttery. It's pleasantly sweet, but not overly sweet like some American buttercreams can be. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. For buttercream, in a bowl cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners' sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.
Nutrition Facts : Calories 51 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 36mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
FRENCH BUTTERCREAM
French buttercream has a custard-like texture and is great if you're going to be piping shapes or decorations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 240° (soft-ball stage), 3 to 4 minutes. Meanwhile, using a stand mixer, beat egg yolks in a large bowl on high speed until thick and foamy, 8-10 minutes. , Slowly pour hot sugar syrup over egg yolks while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes. , Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla. Use immediately.
Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 47mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
FRANKFURTER KRANZ (BUTTERCREAM FILLED CAKE)
This recipe is posted by request-please read through recipe as there are some options in flavorings.
Provided by Diana Adcock
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Cream butter with sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in grated lemon rind.
- Sift flour again with cornstarch and baking powder.
- Gradually stir in butter-egg mixture until thoroughly blended.
- Butter and flour a cake ring mold and tap out excess flour.
- Pour batter into pan.
- Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
- Cool in pan on a rack.
- Praline topping or Krokant----------------.
- Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
- Stir in nuts and pour onto a greased or buttered flat serving plate.
- When cold and hard, crack praline topping into small pieces.
- Butter Cream Filling---------------.
- Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
- Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
- VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
- If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
- Beat until mixture cools and is smooth.
- Cool completely.
- Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
- Cut cake into 3 layers.
- Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
- Stack layers and spread rest of filling on top and all sides.
- Sprinkle praline topping or Korant on top and sides of cake.
- Chill at least 24 hours before serving.
DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM
Steps:
- Make the cake layers:
- Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess. In a large bowl with an electric mixer beat the egg yolks, add slowly 1 1/2 cups of the sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon when the beaters are lifted. Add the chocolate and combine the batter well. In another large bowl with clean beaters beat the egg whites until they hold soft peaks, add the remaining 1/4 cup sugar slowly, and beat the mixture until it just holds stiff peaks. Stir one fourth of the whites into the yolk mixture, fold in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375°F. oven for 18 to 20 minutes, or until a tester comes out clean. Let the cake layers cool in the pans, covered with kitchen towels, on large racks. Invert the cake layers onto the racks and remove the wax paper carefully.
- Make the buttercream:
- In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240°F. on a candy thermometer. In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread.
- Make the ganache:
- In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat. Add the chocolate and stir the mixture until it is smooth. Transfer the mixture to a bowl and chill it, covered, stirring occasionally, until it is cool and thickened, but do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat it or it will become granular.
- Assemble the torte:
- Transfer the cake layers to a work surface, trim the edges, and halve each cake layer lengthwise. On a serving plate arrange one of the cake layers, spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves. Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer. Spread the sides and top of the cake with a very thin layer of the buttercream and chill the torte for 30 minutes. Spread the sides and top of the torte with some of the remaining buttercream, reserving about 1/3 cup of it for making rosettes, and with a pastry comb or the tines of a fork score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans. The torte may be made 2 days in advance and kept covered loosely and chilled. Remove the torte from the refrigerator 30 minutes before serving.
More about "buttercream torte recipes"
EASY GERMAN BUTTERCREAM CAKE | BUTTERCREMETORTE …
From quick-german-recipes.com
15 DREAMY BUTTERCREAM DESSERTS - COSMOPOLITAN
From cosmopolitan.com
TORTE RECIPES | ALLRECIPES
From allrecipes.com
BUTTERCREAM FROSTING RECIPES | ALLRECIPES
From allrecipes.com
10 BEST GERMAN BUTTER CREAM TORTE RECIPES | YUMMLY
From yummly.com
MOCHA BUTTERCREAM TORTE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
TORTE RECIPES | MARTHA STEWART
From marthastewart.com
BUTTERCREAM TORTE - MANITOBA EGG FARMERS
From eggs.mb.ca
BUTTERCREAM TORTE - IN THE HILLS
From inthehills.ca
Estimated Reading Time 2 mins
BUTTER CREAM TORTE - RECIPE - COOKS.COM
From cooks.com
HAZELNUT TORTE WITH LEMON BUTTERCREAM FILLING RECIPE
From cookeatshare.com
CHOCOLATE PECAN TORTE WITH STRAWBERRY BUTTERCREAM
From butterlovescompany.com
19 CAKE FROSTING RECIPES SO GOOD YOU’LL LICK THE BOWL
From epicurious.com
THE BEST BUTTERCREAM FROSTING RECIPE
From thekitchenmagpie.com
MOCHA BUTTER-CREAM TORTE - RECIPE - COOKS.COM
From cooks.com
GERMAN BUTTERCREAM - PASTRY CREAM BUTTERCREAM - VEENA AZMANOV
From veenaazmanov.com
OMA'S BEST GERMAN CAKES ~ KUCHEN & TORTEN
From quick-german-recipes.com
HOW TO MAKE GERMAN BUTTERCREAM (CUSTARD BUTTERCREAM ... - LIV …
From livforcake.com
MOCHA BUTTERCREAM CAKE RECIPE | CHOCOLATE COFFEE CREAM FILLING
From theomaway.com
25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
From insanelygoodrecipes.com
GERMAN BUTTERCREAM - HANIELA'S
From hanielas.com
BUTTERCREAM TORTE RECIPE - WEBETUTORIAL
From webetutorial.com
BLUEBERRY BUTTERCREAM TORTE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BUTTERCREAM TORTE | HOLIDAY BAKING, BUTTER CREAM, TORTE
THE BEST BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
PECAN TORTE WITH FRENCH BUTTERCREAM - FOOD NETWORK CANADA
From foodnetwork.ca
TORTE RECIPES | LAND O’LAKES
From landolakes.com
BUTTERCREAM TORTE (KITCHENPC)
From kitchenpc.com
PRINZREGENTENTORTE (GERMAN LAYER CAKE) - BONNI BAKERY
From bonnibakery.com
BUTTERCREAM TORTE-RECIPES | EAT SMARTER USA
From eatsmarter.com
TORTES | BETTER HOMES & GARDENS
From bhg.com
BLUEBERRY BUTTERCREAM TORTE RECIPE
From recipes.com.co
BLUEBERRY BUTTERCREAM TORTE RECIPE
From recipeland.com
HOW TO MAKE GERMAN BUTTERCREAM - THE TOUGH COOKIE
From thetoughcookie.com
HOW TO MAKE THE BEST WHITE CAKE WITH BUTTERCREAM FROSTING
From familysavvy.com
LEMON BUTTERCREAM TORTE RECIPE | EAT SMARTER USA
From eatsmarter.com
BURNT ALMOND CAKE RECIPE | THE BEST ALMOND CAKE WITH …
From imhungryforthat.com
GERMAN BUTTERCREAM SPELT TORTE | ACCIDENTAL ARTISAN
From accidentalartisan.ca
BLUEBERRY BUTTERCREAM TORTE RECIPE - COOKEATSHARE
From cookeatshare.com
AUSTRIAN ORANGE CREAM TORTE RECIPE - DELISHABLY
From delishably.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #desserts
You'll also love