Frangipane Ripple Chocolate Pound Cake Recipes

Steps:

• For the cake: Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans and dust them with cocoa powder.
• With an electric mixer, cream together the butter and sugar. Add in the eggs one by one until incorporated. Add the buttermilk and vanilla. Sift together the cocoa powder, flour, baking powder, salt and baking soda. Stir the dry mixture into the wet mixture until incorporated.
• Divide the batter equally among the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Cool the cakes on a rack for 10 minutes, then remove them from the pans and cool completely on the rack.
• For the vanilla Italian buttercream: With an electric mixer, beat the egg whites and 3/4 cup of the sugar to stiff peaks. Heat the remaining sugar and 1 1/4 cups water to 240 degrees F in a small saucepan over medium-high heat. Pour the boiling syrup into the egg whites, and beat until cooled to room temperature, 8 to 10 minutes. Cube the butter and add it to the bowl slowly. Mix until fluffy. Beat in the vanilla until incorporated.
• To assemble the cake, coat the top of 1 cake round with some of the buttercream. Stack the next cake round and coat with some buttercream; repeat until you have 3 layers. Then frost the sides with the remaining buttercream.

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

Steps:

• Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well. Turn the pan upside down to remove any excess sugar and set aside.
• Sift together the flour, cocoa, baking powder, baking soda, and salt.
• Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
• Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
• Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
• Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
• To finish, dust the cake with cocoa or confectioners' sugar.

Steps:

• Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick.
• Place 1 of the circles on a parchment paper lined baking sheet. Pipe a 5-inch diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
• Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Use a sharp knife to give the circle a fluted edge like a flower. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. This will allow steam to escape during baking. To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Lightly brush the top with egg wash.
• Let the frangipane rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water.
• Remove the frangipane from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Continue to bake until well risen and evenly browned, about another 20 minutes. The baked frangipane should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The frangipane is best when served while it is still slightly warm. Use a serrated knife to slice it.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
• Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
• Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.