Sweet Break at Work

Every Thursday my team takes a 30 minute break to go to the rooftop and enjoy the fresh air and homemade goodies that each team member, in turn, brings. Sometimes we have the break in the morning, and have breakfast goodies, and sometimes we have the break in the afternoon. We change it around for variety and the last couple of months we decided the theme would be cakes and ice cream. When we had the breakfast round, one of my colleagues brought a gas burner and made omelets. They were delicious.

This week was my turn and since my birthday is at the beginning of next week, I decided to celebrate my birthday and make homemade ice creams and cakes. I prefer cakes without icing and really like cakes or tarts with lots of fruit. So, I decided to make a plum cake, cherry coffee cake, dulce de leche ice cream, and for the adventurous I made pomegranate gelato. Everything was delicious except for the pomegranate gelato. It was terrible. The recipe calls for cornstarch as a thickener, which I have never been able to find in Israel, and so I decided to use an egg yolk instead. It was not enough to form a custard, and I should have added more eggs, but I decided to process it anyway. The gelato didn’t solidify completely, and it had a very funny chalky aftertaste. I am going to try and make a pomegranate sorbet instead.

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Meggyes Piskóta
(Hungarian Cherry Coffee Cake) This cake is moist, chock-full of cherries, easy to make and is delicious. You can make this a day ahead.
Ingredients
  • Softened butter and dried bread crumbs for the pan
  • 1 1/2 cups all-purpose flour
  • 2/3 cup sliced natural almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 300 g 2 1/2 sticks unsalted butter, at cool room temperature
  • 1 cup granulated sugar
  • 1-1/2 teaspoons vanilla extract
  • 6 large eggs separated, at room temperature
  • 1 pound sweet cherries pitted (preferably fresh, or use 380g (12 ounces) frozen cherries, unthawed, and bake for a few more minutes)
  • Confectioner's sugar for garnish
Instructions
  1. Preheat to 375°F. Butter a 13- X 9-inch baking pan, coat with the bread crumbs, and tap out the excess.
  2. Process the flour, almonds, baking powder, and salt in a food processor until the almonds are very finely chopped, almost a powder; set aside.
  3. Beat the butter on high speed in a medium bowl until smooth, about 1 minute. Gradually add the sugar and beat until light in color and texture, about 2 minutes. Add the yolks one at a time, beating well after each addition, then add the vanilla extract.
  4. Using clean beaters and a clean, dry bowl, beat the egg whites on high speed just until they form stiff, shiny peaks. Fold half of the whites into the butter mixture, then half of the almond-flour mixture; repeat with the remaining whites and almond-flour mixture to make a thick batter.
  5. Prebaked Cherry Coffee Cake
  6. Spread evenly in the pan and arrange the cherries in rows in the batter.
  7. Bake until golden brown and until the top springs back when lightly pressed in the center, approximately 30 to 35 minutes. Sift confectioner's sugar over the top. Serve warm or cool completely.

Print
Meggyes Piskóta
(Hungarian Cherry Coffee Cake) This cake is moist, chock-full of cherries, easy to make and is delicious. You can make this a day ahead.
Ingredients
  • Softened butter and dried bread crumbs for the pan
  • 1 1/2 cups all-purpose flour
  • 2/3 cup sliced natural almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 300 g 2 1/2 sticks unsalted butter, at cool room temperature
  • 1 cup granulated sugar
  • 1-1/2 teaspoons vanilla extract
  • 6 large eggs separated, at room temperature
  • 1 pound sweet cherries pitted (preferably fresh, or use 380g (12 ounces) frozen cherries, unthawed, and bake for a few more minutes)
  • Confectioner's sugar for garnish
Instructions
  1. Preheat to 375°F. Butter a 13- X 9-inch baking pan, coat with the bread crumbs, and tap out the excess.
  2. Process the flour, almonds, baking powder, and salt in a food processor until the almonds are very finely chopped, almost a powder; set aside.
  3. Beat the butter on high speed in a medium bowl until smooth, about 1 minute. Gradually add the sugar and beat until light in color and texture, about 2 minutes. Add the yolks one at a time, beating well after each addition, then add the vanilla extract.
  4. Using clean beaters and a clean, dry bowl, beat the egg whites on high speed just until they form stiff, shiny peaks. Fold half of the whites into the butter mixture, then half of the almond-flour mixture; repeat with the remaining whites and almond-flour mixture to make a thick batter.
  5. Prebaked Cherry Coffee Cake
  6. Spread evenly in the pan and arrange the cherries in rows in the batter.
  7. Bake until golden brown and until the top springs back when lightly pressed in the center, approximately 30 to 35 minutes. Sift confectioner's sugar over the top. Serve warm or cool completely.

Print
Meggyes Piskóta
(Hungarian Cherry Coffee Cake) This cake is moist, chock-full of cherries, easy to make and is delicious. You can make this a day ahead.
Ingredients
  • Softened butter and dried bread crumbs for the pan
  • 1 1/2 cups all-purpose flour
  • 2/3 cup sliced natural almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 300 g 2 1/2 sticks unsalted butter, at cool room temperature
  • 1 cup granulated sugar
  • 1-1/2 teaspoons vanilla extract
  • 6 large eggs separated, at room temperature
  • 1 pound sweet cherries pitted (preferably fresh, or use 380g (12 ounces) frozen cherries, unthawed, and bake for a few more minutes)
  • Confectioner's sugar for garnish
Instructions
  1. Preheat to 375°F. Butter a 13- X 9-inch baking pan, coat with the bread crumbs, and tap out the excess.
  2. Process the flour, almonds, baking powder, and salt in a food processor until the almonds are very finely chopped, almost a powder; set aside.
  3. Beat the butter on high speed in a medium bowl until smooth, about 1 minute. Gradually add the sugar and beat until light in color and texture, about 2 minutes. Add the yolks one at a time, beating well after each addition, then add the vanilla extract.
  4. Using clean beaters and a clean, dry bowl, beat the egg whites on high speed just until they form stiff, shiny peaks. Fold half of the whites into the butter mixture, then half of the almond-flour mixture; repeat with the remaining whites and almond-flour mixture to make a thick batter.
  5. Prebaked Cherry Coffee Cake
  6. Spread evenly in the pan and arrange the cherries in rows in the batter.
  7. Bake until golden brown and until the top springs back when lightly pressed in the center, approximately 30 to 35 minutes. Sift confectioner's sugar over the top. Serve warm or cool completely.
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