Tag Archives: swiss meringue

Chocolate Pâte Sablée letter tart cake


With countless pictures of this beautiful dessert seen from every corner of the world, it’s hard not to want one right away. It’s really super fun and easy to make too. All you need is a great Chocolate Pâte Sablée recipe, a meringue or buttercream and a whole host of little sweets nibbles you want to decorate (and eat) with.

This became my birthday tart cake for 2018. Loved it!

This dough is buttery, rich and most decadent. It’s different to your normal sugar dough: while the sugar dough (Pâte sucrée) is cookie-like, this has a higher proportion of butter and less egg, making it richer and more “sandy”. Almond meal is often added. Higher egg yolks ratio in the overall egg quantity also maintains that richness. You can opt to use icing sugar instead of caster sugar as well.

Ingredients

  • 2 cups plain flour
  • 3/4 cup almond meal
  • 1/4 cup best dutch cocoa powder
  • 1/2 teaspoon salt
  • 125g unsalted butter (I use Westgold), softened
  • 3/4 cup caster sugar
  • 1 large egg
  • 1 large egg yolk

Instructions

  1. In a bowl, whisk together the flour, almond meal, cocoa powder and salt. Set aside.
  2. Beat the butter and sugar in the bowl of a stand mixer until light and fluffy.
  3. Beat in the egg & yolk one at a time. Mix until completely combined. Scrape the bowl several times.
  4. Turn the mixer to low, beat in the flour mixture until the dough just comes together and you can’t see any flour. Do not overmix. (The dough should hold when pressed together between your fingertips. If not, lightly mix in up to 1 tablespoon cream or milk.)
  5. Place half the dough on a piece of baking paper. Gather the dough together and press it into a round disk. Place a second sheet of baking paper on top and roll the dough out to 3mm thick. Take note of the size of the shape you wish to cut out (I just scaled up a letter M with pencil and ruler) and make sure the dough is big enough.
  6. Repeat with the remainder of the dough.
  7. Chill in the fridge for an hour or overnight.
  8. Using your paper template, cut out a shape from each of the dough sheets with a sharp knife.
  9. Carefully transfer baking paper with your shape to a cookie sheet and bake at 165 degrees Celsius for 12 minutes.
  10. Cool completely before assembling tart.

While the biscuit is baking, make the filling. Remember to leave the butter out on your work surface before you start, so that it will have softened by the time you need it.

I used my Chocolate Swiss Meringue and a star tip to pipe big stripey blobs of meringue on the bottom layer. I love the lines created by this tip!

Crushed chocolate was sprinkled on before the second layer biscuit was placed carefully on top.

I also chose this meringue recipe for its body – it can withstand the weight of the biscuit and all the yummy things I piled on top!

Less is more when it comes to the goodies – for example you only need 2-3 macarons for the whole cake. Think about what you would like to eat; the colours and texture.

Here I have macarons (no brainer as you can see how much I love macarons), Valrhona chocolate from Easter, mini chocolate eggs, tempered chocolate discs (made by yours truly), wafer flowers, heart and mini marshmallows, Fresh As freeze dried raspberries and Gavottes feuilletine flakes.

Thank you Westgold for the butter 😊

Tiered Baileys Chocolate Coffee Cake with swiss meringue buttercream frosting


I adore this recipe as it makes the whole house smell of Baileys 🙄. The cake itself isn’t too rich and sweet, with the subtle coffee aroma punctuating the smooth irish creme liqueur. The swiss meringue has a buttery, full bodied sweetness which goes very well with the cake.

In making a tall three-tiered cake, I opted to make 6″ sized layers (my prefered size for non-wedding cakes). I transported it on an 8″ cake disc placed in two cake boxes – upturning one of them as the lid of the other. (Miss 9’s casual comment was the solution to my problem!)

Please do serve them in smaller portions – you can always go back for seconds. Cut rectangular 1.5cm thick slices and drop it onto a cutting board. Further cut into fingers of 1.5cm width. Baileys cake with a hint of coffee, tastes exceptional with tea.

Ingredients for 3 x 6″ layers, for a three-tiered Cake:

  • 2 cups plain flour
  • 1/4 cup unsweetened cocoa powder (Equagold)
  • 1 1/2 cup caster sugar
  • 3 Tbsp instant coffee granules (Moccona)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup oil (rice bran)
  • 1 cup Baileys Coffee Irish Cream liqueur
  • 1/2 cup Baileys, extra for imbibing
  • 3 large eggs
  • 1 tsp vanilla paste (Equagold)

Ingredients for the ganache filling:

  • 120g chocolate drops (I used Equagold 70% Ghana dark chocolate)
  • 150ml cream
  • 1/4 cup dark chocolate pieces, for sprinkling over the icing (I used Solomon’s gold Smooth Dark kibble)

Directions:

    1. Preheat the oven to 160 degrees C. Prepare three 6″ cake pans by oiling and lining with baking paper.
    2. In the bowl of your electric mixer, combine the dry ingredients. Turn the mixer on low to break up any lumps and then slowly add in the wet ingredients. Mix until smooth, about 2 minutes.
    3. Pour the batter into the prepared pan and bake for 25 minutes, until a toothpick inserted into the center comes out clean.
    4. Prepare the Dark Chocolate Swiss Meringue Buttercream Icing while the cake is cooking.
    5. Allow the cake to rest and cool for at least 10 minutes before flipping onto a wire cooling rack and cool to room temperature.
    6. While the cake is cooling, warm the cream till it barely comes to a boil on the stove. Remove from heat and pour over the bowl of chocolate. Let it sit in the cream for 5 minutes then stir to combine. Once combined, leave it to cool for 30 minutes before drizzling.
    7. Place the bottom layer of cake on a cake decorating turntable.
    8. Imbibe the top of the bottom cake layer with Baileys and then spread on ganache icing.
    9. Layer on the second cake and repeat with Baileys and ganache.
    10. Place the top layer on and ice the cake with swiss meringue buttercream. You can achieve the ‘naked cake effect’ by putting just enough icing to cover, without covering every little bit of cake.
    11. Holding a metal ruler or rectangular scraper at 45 degrees to the cake, turn the turntable so that your icing spreads cleanly around the cake.
    12. Pipe blobs of icing using a large round (wilton 1M) or jagged tip on top.
    13. Decorate with freeze dried berries, chocolate pieces etc.
    14. Refrigerate so that the icing hardens – the cake tastes absolutely better the next day.

Dark chocolate Swiss Meringue Frosting


It’s been a while since I made icing for cakes. I didn’t like my old buttercream recipe as it was fiddly and a bit too buttery for my taste. I haven’t tried swiss meringue buttercream and thought it would be interesting to see how it turns out.

Three words: WOW. WOW. WOW. Pillowy, soft and cloud-like. Amazing. Thanks to bloggers like @stylesweetca and @toplessbaker my cake deco game is back on! 🍰🍫 The buttercream was a joy to make and pipes so well. So smooth and tastes light. It also sets a bit when cooled in the fridge which is great if you have to transport it. This will be my go-to recipe for icing!

I added Fresh As freeze dried raspberries inside each of the layers, raspbery chocolate paste from Sabato, Miann gold dusted almond and coffee Valrhona dark chocolate, Solomon’s Gold new chocolate kibble (as deco pieces and also melted and added into the chocolate icing), Valrhona cocoa powder. What a cutie!

Dark Chocolate Swiss Meringue Frosting

(Adapted from Style Sweet Ca)

Ingredients

  • 3 large egg whites (120ml)
  • 1 cup caster sugar
  • 1 1/2 cups (340g) unsalted butter, softened
  • 4 tablespoons mascarpone, softened
  • 1 teaspoon vanilla paste
  • 60g dark chocolate, melted (best you can afford)
  • 4 teaspoons of your best baking cocoa powder

Instructions

  1. Place the egg whites and sugar in the bowl of an electric stand mixer. Whisk by hand to combine. Fill a medium saucepan one-third full with water and bring to a simmer.
  2. Place the mixer bowl on top of the saucepan to create a double-boiler. (I have a small metal steamer rack that I use to rest the bowl on as my saucepan is a bit too wide for the bowl). Whisking intermittently, warm the egg mixture until it reaches 60-65 degrees C on a candy thermometer.
  3. Once hot, place the mixer bowl back on the stand. Whisk on high speed until stiff peaks form and the outside of the bowl returns to room temperature (about 8 minutes).
  4. Turn the mixer speed down to low and add in the softened butter and mascarpone, two tablespoons at a time. Stop the mixer and change the whisk to the paddle attachment.
  5. Add in the vanilla, melted chocolate, and cocoa. Mix on medium-high until the buttercream is smooth, fluffy, and cloud-like (about 3 minutes).

Just for fun I switched the tip and pipped some ruffle stars as well!

Key points:

* Make sure your butter is at room temperature when you add it to the meringue. Keep mixing if it looks like it has curdled.

* Make sure your meringue has returned to room temperature before adding the butter or your bowl of cloud will become bowl of soup! Cool the whole bowl and mixture for 20 minutes before whipping again.

*Don’t run off and do something else between step 3 and 4. I made the mistake of waiting too long before adding the butter and it just didn’t come together. Lesson learnt and passed on.