Speckled Vanilla Cake with Marshmallow Easter Egg Filling

Speckled Vanilla Cake with Marshmallow Easter Egg Filling

by | Mar 18, 2016 | 4 comments

Who else feels like their annual speckled egg consumption contributes significantly to our country’s GDP?! I do. Mister Sweet should give me shares dammit. Apart from the fact that I can inhale a packet of those multi-coloured jelly chocolates in about 2 minutes flat, I can also eat my bodyweight in those addictive marshmallow eggs (which is saying a lot considering they’re made mostly of air!). Which actually leads me to a public service announcement, well two, really:

1. Do not attempt to buy the giant speckled eggs. You would think bigger is better. If your logic is like mine, I think ‘well instead of eating 10 little ones I’ll just eat one big one’. That logic is faultless but you will be misled by it! After much research (aka eating), my friend Lee and I determined that the ratio of chocolate is disproportionate to the amount of jelly and candy coating (she even drew a graph to prove it – we were very scientific about it all because this is a serious matter, people!). Lesson: Just stick to the little eggs! Related: Woolies listened to my gajillion emails and now make bulk packs. Yes! 2. Why do they inflict such torture on us by wrapping marshmallow Easter eggs individually?! Whyyyyyyy? For goodness sake can someone just sell them in bulk without wrappers on them?! *starts typing an email to Beacon* Rant over, let’s get to this drop dead delicious cake! Obviously, it’s an ode to both of my favourite Easter treats – chopped mallow eggs in the middle and speckled eggs on top – because I love you both equally and could never choose a favourite! Never. Who am I kidding, speckled eggs are life!

Speckled Vanilla Cake with Marshmallow Easter Egg Filling

Serves 8 EASY 30 minutes

 

Vanilla Cakes:

185g butter, softened

225g castor sugar

1 tsp vanilla extract

3 eggs, at room temperature

200g (1 1/2 cups)  self-raising flour

185ml milk

 

To Decorate:

4 egg whites

1 cup (250ml) caster sugar

2 tsp vanilla extract

Turquoise gel food colouring

10 marshmallow Easter eggs, chopped into chunks

1 tsp (5ml) The Kate Tin Cocoa Powder

Speckled eggs and a variety of Easter eggs, to decorate

To make the cakes, preheat the oven to 180 degrees celcius (conventional oven, 160 degrees celcius for fan-forced). Grease and line 2 x 15cm cake tins.  Cream the butter, sugar and vanilla until fluffy and light. Gradually add the eggs one at a time and beat well. Sift the flour over and beat well. Mix in the milk. Spoon into the lined tins and bake fir 25-30 minutes or until golden and a skewer comes out clean. Allow to cool for 5 minutes before turning out and cooling completely. To make the frosting, place the egg whites and caster sugar into a metal or glass mixing bowl and set over a pot with gently simmering water. Stir the egg whites with a whisk gently (don’t whisk vigorously) until the egg mixture is very hot to the touch (about 40 degrees celcius). Remove from the heat and whip vigorously with a hand beater or in a stand mixer until light and fluffy and stiff peaks are reached. Continue beating until cool then add 1 tsp vanilla and tint it a pale sea-green colour. Assemble the cake by layering the cake with the frosting and scattering the chopped marshmallow eggs inbetween. Finish by frosting the entire cake in the green frosting. Mix the remaining vanilla with the cocoa powder and using a clean pastry brush, splatter speckles all over the cake. Decorate with Easter eggs.

 

Image and recipe as featured in the April issue of Food & Home Entertaining Magazine

Paris: A Chocolate and Pastry Tour

Paris: A Chocolate and Pastry Tour

by | Jan 21, 2016 | 2 comments

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“‘Ave you been to zee Eiffel Tow-er yet?” the shop assistant behind the pastry counter asked me, while wrapping up the rather large collection of toffees and pralines I’d assembled – I’d just told her that it was my first time in Paris. “Nope,” I replied, “I only have a few days in the city and there are quite a few other places I’d rather visit”. She looked utterly horrified – although to her credit she tried very hard to hide it. Well, I’m sorry that I’d rather eat my bodyweight in macarons, eclairs, croissants and baguettes than waste an entire day looking at a metal structure (which I’ll remind you, CAN’T be eaten!). Luckily, after clarifying that I was on my very own pastry and chocolate tour of Paris, her face lit up and she hurriedly scribbled down her list of favourite pastry shops in Paris. It was, I’d later find out, the best advice I’d ever received!

But let me back up a bit: fellow South Africans, I don’t need to tell you what our poor old rand is worth against the Euro for you to know that traveling to Paris can be pricey. But, that doesn’t mean you can’t experience the city! I managed to clean France out of it’s pastry, on a budget, and here’s how I did it:

#1: Rent an apartment with a kitchenette in an up-and-coming area.

An apartment is not nearly as expensive as a hotel and makes you feel like you’re living like a true Parisian. I stayed in Le Marais (in the 3rd arrondissement) which is a vibey, young area within walking distance of some really good pastry shops and restaurants. From Le Marais, it’s a short train or bus ride to every pastry shop you need to visit.

#2: Avoid eating out in restaurants

Be warned: dining out in Paris is NOT as affordable as it is here in South Africa. A simple 1 course bistro meal for 2 and bottle of cheap wine will easily set you back €100 (do the math – if you dare!). Eat in and you’ll save heaps of cash (or be able to spend more on chocolate and buttery delicious flaky things). Having a kitchenette meant that for a week we happily lived off the gorgeous baguettes, cheese, pate’s and were able to cook simple meals from the beautiful produce we found at the markets. If you must eat out, tuck into the much more affordable street food! [Speaking of street food – check out the interview WebJet did with me on my favourite street food of all time here.

#3: Order and drink your coffee at the bar – always!

You WILL be charged for sitting down and enjoying the view – don’t say I didn’t warn you! Same goes for pastries. Don’t be tempted to sit down in the pastry shop and enjoy the atmosphere – they will charge you for the air you are breathing and the fact they have to wash your plate. Instead, take your pastry to go and enjoy it on the streets of Paris!

#4: Pack your stretchy pants, people – you’re going to need them!

The best way to experience the Paris pastry/chocolate scene is to walk everywhere – that way you’re far more likely to stumble upon hidden gems and obviously there’s also the added benefit of walking off all that butter you’re consuming! While I went to Paris with a few places I wanted to visit plotted on a Google map, we ended up walking FOR DAYS! When you add up all the ‘it’s just a 5 minute walk away’s and you’re visiting 8 shops a day..? The kilometers are too much to comprehend. But hey, I’ve always said the only time I exercise is if cake is waiting for me at the finishing line, and look at that – I stuck to my word!

So you want to hear about THE BEST thing I ate on my trip?! Of course you do!

Merveilleux

What the heck are Merveilleux, you ask? They are light-as-air meringues sandwiched together with more light-as-air flavoured whipped cream and then ‘cos that’s not enough the entire thing is covered in more cream and rolled in chocolate shavings or crushed up meringue. Side note: I NEVER queue for food – but this? This was worth queuing for. These are no ordinary meringues, people! It tastes like you’re biting into a ridiculously delicious cloud that evaporates onto your tongue leaving nothing but happiness behind – and you can quote me on that!

VISIT Au Merveilleux, 24 Rue du Pont Louis-Philippe, 75004 Paris, France, www.auxmerveilleux.com

TIP Grab a box of the mini mixed flavours – Spiced biscuit, Coffee, Dark Chocolate, Cherry and Almond-Hazelnut – then stroll over to the Seine, grab a seat along the banks of the river and waft into a delirious creamy coma.

 

TIP Grab a box of the mini mixed flavours – Spiced biscuit, Coffee, Dark Chocolate, Cherry and Almond-Hazelnut – then stroll over to the Seine, grab a seat along the banks of the river and waft into a delirious creamy coma.

Here’s a list of all the other incredible things that contributed to me no longer fitting into my jeans:

Best Baguette

Now let’s just get this straight, even the baguettes at corner shops in Paris are amazing – none of that airy poofy tasteless ‘bread’ we get here. So this baguette? It was so good butter would ruin it! Tip: when there’s a sign like this outside a bakery (Translation: Best Baguette in Paris 2015)? You know it’s good!

VISIT Huré (Winner of the Best Baguette in Paris 2015), 18 Rue Rambuteau, 75003 Paris, France

Best Croissant

With it’s trademark chocolate swirls (how do they even DO that?!), perfect flakes and oozy chocolate praline filling it’s no surprise it won Best Croissant in Paris last year!

VISIT Laurent Duchene, 238 Rue de la Convention, 75015 Paris, France, http://www.laurentduchene.com/

Best Marshmallow

Marshmallows are big in Paris and by far the most delicious one I had was a Salted Butter Caramel Marshmallow from Pain de Sucre – butter IN a marshmallow?! I can’t even.

VISIT Pain de Sucre, 14 Rue Rambuteau, 75003 Paris, France, www.patisseriepaindesucre.com

Best Macarons

Oh dear, this might start a civil war! I had two amazing macarons during my trip. The first was from the famous Pierre Hermé (aka the god of Macarons) who was arguably the first pastry chef to create the fussy, difficult-to-recreate perfect macaron as we know it today. I had a white truffle (as in the funghi) macaron that blew my face off. It was AMA-ZING! *sigh*

VISIT Pierre Hermé Paris, 18 Rue Sainte-Croix de la Bretonnerie, 75004 Paris, France, www.pierreherme.com

The second macaron came at the suggestion of the Meert pastry assistant – remember the one who I so deeply offended with my Eiffel Tower comment?! – she claimed that Pâtisserie Viennoise is the place to go to taste what the macaron was before it became the refined, multi-coloured, multi-flavoured pastry it is today. And she was right! The two macarons couldn’t be more different; the one heavy, nutty and substantial – the other light and airy. But try them both and you can decide which is your favourite. For the sake of peace I’ll keep my opinion to myself 😉

VISIT Pâtisserie Viennoise 8 Rue de l’École de Médecine, 75006 Paris, France 

Best Authentic Patisserie

While the shop assistant at Meert was horrified I had no love for the Eiffel Tower, the list she gave me of pastry shops to visit was the cherry on top of stumbling upon this quaint, picturesque boutique. Meert is a 250 year old shop specializing in pastries, chocolates, sweets, caramels and it’s famous gaufre (thin buttery waffles sandwiched together with various fillings). I felt like I’d walked into an old French movie and when she tied my package of sweet goodies with an old-fashioned ribbon I thought I would die!

VISIT Meert Paris Saint-Germain des Prés, 3 Rue Jacques Callot, 75006 Paris, France, www.meert.fr

Best Chocolate

While we boast 3 bean-to-bar chocolate makers here in Cape Town, Paris has just one – famed Parisian chef Alain Ducasse now makes his own chocolate and my word is it good! After selling a kidney, I left with a dark 75% bar with a chopped pistachio filling that altered my life figuratively and literally (mostly because I’m still living off salticrax to pay it off!)

VISIT Le Chocolat Alain Ducasse, 40 Rue de la Roquette, 75011 Paris, France, www.lechocolat-alainducasse.com

Remember those pick ‘n mixes we had in supermarkets? This is one dedicated solely to the most delicious handmade chocolate bon-bons of your LIFE! And while you pile kilos of chocolate into bags, you can marvel at the intricate chocolate sculptures that adorn the shop.

VISIT Maison Georges Larnicol, 132 Boulevard Saint-Germain, 75006 Paris, France, www.chocolaterielarnicol.fr

And if you still have a kidney to spare:

VISIT Michael Cluizel, 201 Rue Saint Honoré, 75001 Paris, France, www.cluizel.com

VISIT  Maison Pierre Marcolini, 89 Rue de Seine, 75006 Paris, France, www.marcolini.com

VISIT Patrick Roger, 108 Boulevard Saint-Germain, 75006 Paris, France, www.patrickroger.com

Best Eclairs

Eclairs have been the new macaron in Paris for a few years now (the trend should hit South Africa any day now) so they are everywhere! My favourite was actually the eclair’s less trendy cousin, the choux. Odette Paris is the place to go for the best version – buy a few then pick a park bench in the Square René Viviani nearby and gaze at Notre Dome in the distance.

VISIT Odette Paris, 77 Rue Galande, 75005 Paris, France, www.odette-paris.com

My other favourite is L’Eclair de Genie who have managed to turn an oblong pastry eclair into a tiny edible work of art. The flavours are punchy and the glazes totally lickable! After selling my remaining kidney, I managed to buy two and when the shop assistant told us to “Wait 15 minutes before you eat them”, we thought he said ‘Walk for 15 km before you eat them” (French accents!) and so we marched an absurdly far distance before stumbling upon – I mean we didn’t MEAN to, it just kind of… happened! And that’s how we ended up sitting on the grass, devouring the delicious eclairs, under the… Eiffel Tower.

VISIT L’Eclair de Genie, 32 Rue Notre Dame des Victoires, 75002 Paris, France, www.leclairdegenie.com

Ready to jump on a plane and eat your way through Paris already?! Head over to Webjet to book cheap flights, accommodation and car hire!

This post has been created in collaboration with WebJet.co.za, an online travel agent offering you a total travel solution to help you plan your ultimate trip!

Chocolate Marshmallow Log (Flourless)

Chocolate Marshmallow Log (Flourless)

by | Jun 12, 2015 | 1 comment

This is an ode to the fabulosity that is the Chocolate Log; that delicious wafer-marshmallow-chocolate bar that is so deeply intrenched into each of our childhood’s. Those not from here, they just don’t get it. They don’t understand the utter joy in biting into a super-fresh chocolate log (you know the one’s when the wafer is still crispy?) or digging out the filling with your finger before eating the chocolate coating. And of course, there’s licking the squished marshmallow off the wrapper (and hoping no one will see and judge you for it). I’ve also just discovered that the serious chocolate log connoisseurs out there actually freeze the bar first, taking the squishy marshmallow to even gooier heights!

This cake is by no means a replacement for the real thing, but it is almost as delicious! The gooey marshmallow filling is there (I’ve toasted it for added oomph), so is the chocolate coating – and the wafers – all wrapped up in a flourless light-as-air chocolate swiss roll.
If making your own marshmallow is too much effort, simply melt store-bought white marshmallows with a little water then spread that over. I won’t tell if you don’t.

Chocolate Marshmallow Log

Serves 8-10

 

Chocolate log:

6 eggs (separated)

150g castor sugar

50g cocoa

1 tsp vanilla extract

The Kate Tin Cocoa Powder, for dusting

 

Marshmallow filling:

4 egg whites

1 cup (250ml) castor sugar

1 tsp vanilla extract

 

Chocolate glaze:

55g The Kate Tin Dark or Milk Baking Chocolate

1/4 cup (60ml) cream

2 tbsp (30ml) golden syrup or honey

1 tsp vanilla extract

Chocolate wafer biscuits, to garnish

 

To make the Swiss roll: Preheat the oven to 180°C and line a large baking sheet with baking paper. In a large, clean bowl whisk the egg whites until thick and stiff, then slowly whisk in 1/4 cup of castor sugar. In another bowl, whisk the egg yolks and the remaining castor sugar until the mixture is very thick and pale (about 10 minutes). Fold in the vanilla and sifted cocoa powder. Lightly whisk 1/3 of the whipped egg whites into the egg yolk mix to lighten it, then fold the remaining egg whites in, taking care to knock as little air out as possible. Pour the cake batter into the lined baking sheet and bake in the preheated oven for 20 minutes or until springy to the touch. While the sponge is baking, prepare the marshmallow frosting. Place the egg whites in a large glass or metal bowl and set over a saucepan of gently simmering water. Using a hand beater, whisk the egg whites until soft peaks, then slowly start sprinkling in the sugar. Whisk the meringue until it is warm to the touch, then remove from the heat, add the vanilla and beat until cool. Remove the cake from the oven ad allow it to cool a little before turning it out onto another piece of baking parchment which has been dusted in cocoa powder. Make the glaze by combining all the ingredients in a bowl, microwave until the chocolate is melted and the glaze is smooth. Cool to room temperature before drizzling over the log. Top the chocolate log with remaining marshmallow frosting and sprinkle with chopped up wafers or chocolate wafer bars. To assemble, place the cake with the short side closest to you, then spread with the marshmallow, leaving a border at the end furthest from you. If you want, you can toast the marshmallow using a blow torch (or place under a very hot grill) until golden brown. Roll the cake up tightly, trim off the ends if necessary and dust with cocoa powder.

Red Velvet Raspberry Sweetie Pies

Red Velvet Raspberry Sweetie Pies

by | Feb 12, 2014 | 0 comments

South African’s have a serious soft spot for sweetie pies (around the world they’re known as cutie pies, wagon wheels, moon pies or mallow puffs). But whatever you choose to call them, their squishy marshmallowy centres covered in a thin layer of chocolate will turn anyone to mush. I don’t know about you, but I love them for the fact that sharing is not an option, the treat is designed for a solo indulgence(best done in the car on the way home so you can hide the wrapper and no one will know!). I thought outside the cake box and added a red velvet spin to mine, with some bright raspberries swirled in for good measure. The red hue transforms this childhood favourite into a sexy little red number, perfect to make for your sweetie.
In the spirit of a different kind of luuuurve, my super-talented sister and I teamed up to do this very special post. Sarah-Jane from Art Strings has transformed my boring recipe text into the most beautiful illustration so feast your eyes before you feast on the sweetie pies!

Red velvet raspberry sweetie pies

Makes 20

 

2 egg whites

1/2 cup caster sugar

1 tsp liquid glucose

1 tsp vanilla extract

few drops red gel food colouring

¼ cup raspberry puree

20 fresh raspberries

20 round biscuits or wafers

250g The Kate Tin Dark Baking Chocolate, melted

 

Whisk the egg whites in a heatproof glass or metal bowl until soft peak stage. Add the castor sugar gradually until the meringue turns glossy. Place the bowl over a pot of gently simmering water and beat the meringue on high until the mixture feels hot to the touch (or 60C on a thermometer). Then add the liquid glucose. Remove the bowl from the heat transfer to a new bowl and beat on high until cool. Fold in the vanilla, red colouring and raspberry puree then place in a piping bag. Pipe a swirl onto each biscuit, insert a raspberry into the middle then finish piping more marshmallow on top. Dip the sweetie pies in chocolate and allow to set on a wire cake rack.

 

TIP The marshmallow fluff can be stored in a jar in the refrigerator for up to 1 week.

Chai Cupcakes with Marshmallow Frosting

Chai Cupcakes with Marshmallow Frosting

by | Apr 28, 2013 | 0 comments

Sugar and spice and all things nice – that’s what the best cupcakes are made of!  While baking a test batch of vanilla cupcakes this week for a dear friend and bride-to-be I couldn’t resist whipping in a sprinkling of spice. Since my two whirlwind work trips of the ‘Spice Islands’; Seychelles and Zanzibar (which both happened in the space of 4 weeks – I know, I’m such a jet setter!), I’ve found my spice drawer overflowing with the most beautiful cinnamon quills, nutmegs, cloves, cardamom, juicy vanilla pods and white peppercorns.

The markets in Zanzibar and Seychelles are packed with spice stalls and the heady aroma hangs in the thick humid air – it’s intoxicating! The vendors all haggle for your attention and you’re encouraged to get the best bargain whether it be in Seychelles rupees, Zanzibar shillings or dollars. Compared to Seychelles, the spice sellers of Zanzibar are far more persistent and I found myself purchasing spices I didn’t even need just so we could continue our tv shoot in peace!

Chai cupcakes with marshmallow frosting

The cinnamon quills were my favourite treasure – long, golden and perfectly curled they’re unlike anything we get here in South Africa. Cinnamon is actually one of the spices first used in antiquity (along with frankincense and myrrh) which of course only adds to it’s charm. I love how it laces everything it’s added to with a deep warmth. Vanna Bonta said it perfectly; ‘Cinnamon bites and kisses simultaneously’. And I don’t know about you, but I quite like the idea of being kissed by a cupcake!

Chai Cupcakes with Marshmallow Frosting

Makes 12

 

125g butter

150g castor sugar

1 tsp vanilla extract

2 eggs

1 cup self-raising flour

1/2 cup milk

1 tsp chai spice*

 

Marshmallow frosting

2 egg whites

1/2 cup caster sugar

1 tsp vanilla extract

 

Cream the butter, sugar and vanilla together until light and fluffy. Gradually add the eggs and beat well. Sift over the flour and spices and beat again. Spoon into a muffin tin lined with cupcake wrappers and bake at 180C for 12-15 minutes or until golden and a skewer comes out clean.

Make the frosting by whisking the egg whites in a heatproof bowl until soft peak stage. Add castor sugar and whisk over simmering water until the meringue is hot to the touch. Remove from the heat and beat on high with a hand mixer until cool. Whip in the vanilla. Place in a piping bag and pipe onto cupcakes immediately.

 

TIP To make the chai spice mix, combine 1 tsp each of ground cinnamon and cardamom then add 1/2 tsp ground ginger, 1/4 tsp each of ground cloves, ground nutmeg and ground white pepper. Store in a sealed jar. I like to grind the whole spices myself in a spice grinder or pestle and mortar as the flavour is far more punchy than the store-bought ground stuff.