Dorie Greenspans Swedish Visiting Cake Recipes

Steps:

• Prep the cake materials: Center a rack in the oven and preheat the oven to 350 F. Butter two 9 x 2-inch round cake pans with a pastry brush, dust the interiors with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
• For the cake: Whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside. Beat the butter until soft and creamy in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl. Add the sugar and beat until it is thoroughly blended with the butter, about 2 minutes, scraping down the sides of the bowl halfway through for even mixing. Add the eggs yolks one at a time, then the eggs one at a time, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.
• Reduce the mixer speed to low. Beginning with the dry ingredients, alternate adding the dry ingredients and the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2. Mix only until each new batch is blended into the batter (i.e., do not overmix). Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans. Bake for 26-30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans.
• For the chocolate malt buttercream: Add the chocolate and half the brown sugar to a heatproof bowl; set the bowl over a saucepan of simmering water to temper (melt) the chocolate and sugar, making sure the bowl doesn't touch the water. Meanwhile, whisk the malt powder and cocoa together in a small bowl; add 3 tablespoons of boiling water and whisk until smooth. Set aside.
• In the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat until well blended, about 2-3 minutes. Beat in the salt and vanilla extract, then reduce the mixer speed to low.
• When the chocolate and sugar are melted, remove heatproof bowl from the saucepan. Whisking the melted chocolate gently, gradually pour in the malt-cocoa mixture and stir to thoroughly incorporate: it should be dark, smooth, and glossy. Add this chocolate mixture to the stand mixer and mix until smooth, pausing to scrape down the bowl. Still working on low speed, gradually add the confectioners' sugar. When all the sugar is in, raise the mixer speed to medium and beat for a couple of minutes. If the frosting is too thin, pop it in the fridge for a few minutes.
• Remove the cakes from the oven; transfer to racks and cool for about 5 minutes. Run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up. (Note: Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
• Assemble the cake: Place one layer on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, then cover with the second layer of cake. Frost the top and sides (optional) of the cake, smoothing the buttercream for a sleek look or using a spatula, knife, or spoon to swirl it for a more exuberant look. Remove the paper strips after the cake is frosted. Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.

Steps:

• Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
• Slide the cake into the oven, and set your timer for 30 minutes.
• As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
• Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
• Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.

Steps:

• Center a rack in the oven, and heat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers' spray isn't as good as butter and flour.) Place on a baking sheet.
• Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
• Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
• Bake for 70 to 75 minutes (if the cake looks as if it's getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
• For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
• When the cake is completely cool, wrap in plastic to store. If it's glazed, wrap loosely on top.