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37
the ingredients. Stir until chocolate has melted.
Cool to room temperature and reserve.
Put the flour, sugars, baking powder, and salt
together into the Cuisinart
®
mixing bowl. Attach
the chef’s whisk and select the MIXING setting
and the DRY INGREDIENT MIXING program to
combine the ingredients. Transfer to a separate
bowl and reserve.
Put the oil, buttermilk, eggs, and vanilla extract
into the mixing bowl. Add the cooled chocolate
mixture and start to mix on Speed 1, increasing
to Speed 5. Mix until very well combined, so
there are no streaks of color.
While mixing on Speed 2, slowly add the dry
ingredients. Mix until smooth, stopping as
necessary to scrape entire bowl. Divide the batter
evenly between the prepared pans. Bake in
preheated oven until a cake tester comes out
clean when inserted into the center, about 30 to
35 minutes.
Remove from oven, cool in pans on a wire rack
until cool to touch and then transfer cakes to a
wire cooling rack to cool completely before
frosting.
Nutritional analysis per serving (unfrosted):
Calories 345 (50% from fat) • carb. 41g • pro. 6g • fat 21g
sat. fat 5g • chol. 47mg • sod. 195mg • calc. 31mg
fiber 3g
Ginger-Orange
Icebox Cake
Full of winter flavors, this simple and impressive
dessert is the perfect centerpiece for any
festive table.
Makes one 9-inch cake, 12 servings
36 ginger cookies (1 recipe Ginger Cookies,
page 27)
2 cups heavy cream, cold
12 ounces Italian mascarpone cheese, cold
¾ cup granulated sugar
¼ cup milk
¼ cup orange zest
1 tablespoon orange juice
2 pinches fine sea salt
1 medium orange (to use for supreme
orange slices and candied orange peel)
4 cups water, for the candied peel
3 cups granulated sugar, for the candied
peel, divided
Prepare the ginger cookies as instructed, but
when scooping out to bake, use a large muffin
scoop instead of a traditional cookie scoop (this
is about
¹⁄
³
cup per cookie). Press down each
cookie round so it is between
¹⁄8
and ¼ inch thick.
Bake cookies for 10 minutes and allow to fully
cool prior to assembling the cake.
Prepare the filling. Put the heavy cream,
mascarpone, sugar, milk, zest, juice, and salt into
the Cuisinart
®
mixing bowl. Attach the chef’s
whisk and mix on Speeds 1 to 2 to combine and
then slowly increase to Speed 8, mixing until it
forms medium-stiff peaks, no more than 5
minutes. Be sure that there are no lumps. Press
the dial to pause mixing at any moment to scrape
down the bowl and paddle.
Assemble the cake. Arrange the cookies flat in a
9-inch springform pan, covering the bottom as
much as possible – some cookies may need to
be broken apart and then filled in to prevent too
many open spaces. Spread a quarter of the
mascarpone filling evenly over the cookies.
Place another layer of cookies on top, lying flat
and touching, followed by another quarter of the
cream. Continue layering cookies and cream until
there are 4 layers of each, ending with a layer of
cream. Smooth the top, cover with plastic wrap,
and refrigerate overnight.
While the cake is chilling, prepare the toppings.
First, supreme the orange. This means to remove
the inner fruit of the orange by cutting away all of
the peel and pith and removing it from the
membranes. To do this, take a very sharp knife
and cut the top and bottom of the orange peel off
to make both sides flat. Then, very carefully cut
all of the rind and pith away from the fruit so it
makes a nice round fruit where only the flesh
of the orange is showing. Reserve the rind.
Next, cut along each membrane of the orange
segments to remove the inner segments away
from the membranes – they should come out
rather easily. Remove the inner fruit and reserve
in a separate bowl.
Next, prepare the candied orange peel. From the
peel that was cut from the fruit, cut away the
bitter white pith. Then cut the peel into small
strips (longer ribbon-like strips come out nicely).
Put 2 cups of the water into a saucepan and
bring to a boil. Add the orange peels and boil for
10 to 15 minutes, until they are very soft, but not
falling apart. Drain, rinse, and then lay out to dry.
Put the sugar and remaining 2 cups of water into
the saucepan. Bring to a boil and cook until the
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