Mixed Berry Almond Cream And Spelt Stack Recipes

Steps:

• For the almond cream: Add the butter, almond paste, rum, flour, almond extract and egg to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth, 1 to 2 minutes. Set aside.
• For the streusel: Add the butter, flour, oats, turbinado sugar, brown sugar, cinnamon and salt to the bowl of a food processor fitted with a metal blade. Pulse until the ingredients become a coarse crumb and set aside.
• To build: Cut each croissant in half lengthwise and place cut-side up on a parchment-lined sheet pan. Brush the cut sides of the croissants with the simple syrup, about 1 teaspoon per half. Equally distribute the almond cream on the croissants followed by the blueberries, and sprinkle the streusel over the top.
• Freeze, uncovered, until totally set, at least 2 hours.
• Remove from the freezer and wrap individually in plastic wrap (to keep the toppings on), then place in large plastic bags.
• To serve: Preheat the oven to 350 degrees F. Take the croissants out of the plastic bags, remove the plastic wrap, place on a baking sheet and bake until the almond cream has set and the streusel is golden, 15 to 17 minutes.
• Remove from the oven. Sprinkle with the powdered sugar and serve hot or at room temperature.
• Pour 1 cup water into a saucepan and add the granulated sugar. Stir and place the saucepan over medium heat.
• By the time the edges start to simmer, the sugar should have dissolved and the liquid should be completely clear, not cloudy. Immediately remove from the heat and cool completely.
• Store the simple syrup in an airtight container, in the fridge, until ready to use. Simple syrup stays fresh up to 4 weeks.

Steps:

• Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
• Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
• Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
• Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
• Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
• Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
• Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.

Steps:

• Scrub the potatoes well, pat dry and then lightly coat with olive oil and a generous sprinkling of salt and pepper. Roast potatoes in a preheated 375 degree F oven for 15 to 20 minutes or until just cooked through. Cool and quarter lengthwise.
• Remove stem and scrape black gills from the portobellos. Brush with olive oil and season with salt and pepper. Grill, pan grill or roast until just cooked through. Cool and slice each mushroom into 12 thick slices.
• To construct a stack lightly oil a baking sheet and arrange 4 quarters of potato interspersed with 3 slices of mushroom side by side in the same direction. Top with a half ounce or so of cheese and then arrange another layer at right angles to the first. Finish with a top layer of potatoes and a dollop of cheese. Construct 3 more stacks in the same manner.
• When ready to serve, place baking sheet in a preheated 400 degree F oven for 6 to 8 minutes to heat vegetables through and barely melt the cheese. While vegetables are heating toss the greens with vinaigrette. Place a stack on a heated plate and top with a quarter of the dressed greens. Scatter the diced peppers around and drizzle the plate with the basil oil. Serve immediately.
• Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.

Steps:

• For almond cream filling:
• Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
• For cake:
• Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.
• Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.
• Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.
• For almond cream cheese frosting:
• Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)
• Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.

Steps:

• Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
• To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
• Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
• Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.