Saturday, June 27, 2015

Renegade Adventures in Vegan and Non-Vegan Baking


Sara and I were loose cannons this month. We were renegade bakers. Kitchen outlaws. We'd essentially already made the Daring Bakers' challenge this month, a Charlotte Royale, so we decided to try something new. I'd pinned this S'mores Pavlova a few days before our baking date and it seemed like just the thing. Plus Sara and I were extremely curious to try our hands at making vegan "meringue" from chickpea water.


We're pretty much pros at egg-separating and making meringue at this point. The pavlova portion of the dessert involved some cocoa powder -- yum. And, strangely enough, balsamic vinegar.


We actually took the time to sift something for once.


It also involved some very tasty dark chocolate, which we folded in.


We decided to make the three pavlovas required by the recipe out of egg whites and then make one extra pavlova using the chickpeas just to see how it turned out. The chickpea water was pretty yucky looking and bean-y smelling. 


Weirdly, though, it beat right up into a frothy, white egg-y like substance, even though I mistakenly threw most of the ingredients into the bowl prior to beating. (I was supposed to whip up the chickpeas first, then slowly add the sugar, vanilla, etc.) Once all the sugar and chocolate was added, the bean-y flavor was barely noticeable.

 

Unfortunately, the end product wasn't quite right. We think we didn't bake it long enough. The outer shell was spot-on, but the interior was a little too goopy and stuck to the parchment paper. The chickpea pavlova was a little flatter than its egg-made cousins, but in a pinch, or if a vegan were coming over for dessert, both of us agreed that this would actually work as a substitute. Amazing!


Anyway, we had three eggs-cellent pavlovas to work with. We just had to layer 7-minute marshmallow frosting on a pavlova, give it some time under the blow torch, and then sprinkle it with graham crackers.


Mmm... blowtorched marshamallow...


Then we did it again...


And a third time. (My husband, TJ, was very happy to take a couple turns with the blowtorch.)


The finished product was really lovely looking.


We were a little nervous about cutting it, but it worked out just fine.




It was quite delicious, although we both felt a bit over-sugared afterwards. This would be a perfect dessert to bring to a summer party -- easy to make, impressive to look at, and really, really, really good to eat.


What we did not make this month:

For the June daring bakers challenge Rebecca from BakeNQuilt.com challenged us to make Charlotte Royale and Charlotte Russe from scratch. Savory or sweet Charlottes were definitely tasty showstopper

Thursday, May 28, 2015

Four month streak? Lamingtons

Those of you who have followed our blog for some time know that we don't always have the best luck with daring baker's challenges. Sometimes things take forever and then just aren't worth the effort. Sometimes they taste good, but look atrocious. Sometimes we end up with lasagna gum or gingerbread jails.

We, however, are on a hot streak. Those Siopoa buns were amazing. I still can't stop thinking about the tarte tatin. And that focaccia is going to be a kitchen staple, I can feel it. We were ripe for a failure, especially given that this recipe called for cornstarch instead of flour (uh, what?).

But the lamingtons were surprisingly delicious, and not all that terrible looking!

Erica kindly whipped up the inner cake part overnight (so she braved the cornstarch part).

While we had a bit of trouble cutting some of the middle pieces, the edges were just perfect.

Cake is always improved with 3.5 cups of powdered sugar, mixed with cocoa and butter. :-)

Finally, we coated these little logs in coconut, which we sent through the food processor to get the right texture.

Even though the recipe said to set for 2 hours, we tried right away. They were pretty good.

But, apparently that instruction was in there for a reason, as they turned from good to awesome as they set -- the chocolate sauce absorbed and hardened a bit, making a nice toothy shell around the soft, sweet cake. Delicious!

Think we can go 5/5?



Classic Lamingtons

Sponge Cake
Servings: 24

Ingredients:
5 large eggs, at room temperature
1 cup (240 ml) (225 gm) (8 oz) castor (superfine) sugar
Pinch salt
1 teaspoon (5 ml) vanilla extract
1 ¼ cups (300 ml) (200 gm) (7 oz) cornflour (cornstarch)
1 ½ teaspoons (8 gm) baking powder
1 tablespoon (15 ml) (15 gm) (½ oz) butter, melted (optional)
2¾ cups (660 ml) (250 gm) (9 oz) unsweetened desiccated coconut, to assemble

Directions:
Preheat oven to moderate 180°C/350°F/gas mark 4.
Prepare a 4 ½ cm (1¾ inch) deep, 23cm x 33cm (9”x 13”) baking pan by lining with non-stick paper.
In a stand mixer bowl place eggs, sugar and salt. Using the whisk attachment, beat on high for 15 minutes.
While the eggs and sugar are beating sift the cornflour and baking powder at least 3 times.
After 15 minutes add vanilla and beat on high for another 5 minutes. The mixture should have at least tripled in size, be light in colour and very foamy.
Sift flour mixture over the egg mixture. I like to use a whisk but you can also use a large metal spoon to lightly fold the flour in. Some people like to use a wooden spoon but I find it too heavy. Heavy handling now will result in a flat tough sponge. If you are using butter, thoroughly fold it in now but lightly.
Spread mixture into your prepared pan and smooth out evenly. Some cooks at this stage drop the pan onto the bench top to even out the air bubbles! I have never had that much courage!
Bake in preheated moderate oven for 22-25 minutes. The sponge will rise quite a lot but then settle back down. Don’t be tempted to open the oven to peak. I also warn the family to walk gently past the oven! When baked the sponge will have shrunk very slightly from the sides and should feel springy when pressed gently.
Turn the sponge out immediately onto a wire rack to cool and reverse sponge so as not to mark the top. Allow to cool. It is best to keep the cake for a day before making the Lamingtons as the cake will be easier to handle.

Chocolate icing
Ingredients:
3 ¼ cups (780 ml) (400 gm) (14 oz) icing (powdered) sugar
1/3 cup (80 ml) (40 gm) (1-1/3 oz) cocoa powder
1 tablespoon (15 gm) (15 gm) (½ oz) butter, melted
½ to ¾ cup (120 ml to 180 ml) milk

Directions:
Sift the icing sugar and cocoa into a heatproof bowl. Stir in the butter and ½ cup milk. Set the bowl over a pan of hot water. Stir until icing is smooth adding more milk to thin the icing if needed. I find I need more than ½ cup but not quite ¾ cup of milk.

To assemble the Lamingtons:
Cut the sponge cake into 24 rectangular pieces – 6 across and 4 down. To be particular you can trim the crusts.
Keep the icing over the hot water to keep it melted. Place desiccated coconut in a shallow bowl.
Dip each piece into the chocolate icing
Allow excess to drip off then toss gently into the coconut.
Stand cakes on a wire rack to set, about 2 hours.


For the May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant.

April Genius and Fail

I listen to an excellent mama podcast that asks listeners to report their genius and fail moments for the week, in an effort to celebrate/sympathize with the daily life of being a parent. April's challenge was certainly a genius and fail moment for me.

Genius moments? I made homemade focaccia! With a two-month old! Friends came over for dinner! The focaccia was amazing! I even took some pictures!


Fail moment?

Totally forgot to blog about it.

And dear, sweet Erica didn't want to bring up my failures, so we didn't have a post last month.

So, apologies! But this focaccia (technically, it's fugazza, the Argentinian version) deserves a post, because it's so good and so easy. Here's the recipe, so you can now make it in your own kitchens. Do it now. 

Fugazza

Servings: 16 slices
Preparation time: 90 minutes (including proofing)
Baking time: 20 minutes

Ingredients
2¾ cups (660 ml) (12-1/3 oz) (350gm) bread flour
150ml (10 tablespoons) olive oil, divided
2 teaspoons (10 ml) (6 gm) kosher or sea salt
2 teaspoons (10 ml) (6 gm) instant dry or active dry yeast
1 teaspoon (5 ml) (5 gm) sugar
1 cup (250 ml) warm water
1 large white onion
2 teaspoons (10 ml) (6 gm) dried oregano
grated Parmesan (optional)
thinly sliced mozzarella (optional)

Directions:
If using active dry yeast: Pour the warm water (100-105° F/38-40°C) into a small bowl. Stir in the sugar and yeast. Set aside for 5-10 minutes, until frothy. If using instant dry yeast: Add the yeast and the sugar with the flour.

Whisk together the flour and salt in a large mixing bowl or the bowl of a stand mixer, add 5 tablespoons (75 ml) of olive oil and mix together briefly using a spoon or the dough hook.
 
Add the yeast and water mixture and begin to knead. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if mixture is too wet, or a bit more water if mixture seems dry or too firm. Knead for 5-10 minutes, until dough is smooth, soft and elastic.

Transfer the dough to a large, clean, oiled bowl. Cover with plastic wrap and let dough rise until doubled in size, about 1 hour.

While the dough is rising, peel, halve and slice the onion lengthwise into very thin strips. Submerge the sliced onion in a bowl of cold, salted water and soak for 30 minutes. Drain onions well and dry with paper towels.

Preheat oven to hot 450°F/230°C/gas mark 8 with a rack in the middle.

Once it has risen, punch down the dough and shape into a smooth ball. Pour 3 tablespoons (45 ml) of olive oil into a large cast iron skillet or medium sized pizza pan with at least 1”/2.5cm sides. Place the ball of dough in the middle of the pan and press out gently with your fingers. Let dough relax for about 10 minutes.

Continue to press dough out into the pan, letting it relax for a few minutes each time as necessary, until dough covers the bottom of the pan. It should take 3 – 5 repetitions, depending on the size of the pan.
Sprinkle the onions over the top of the dough. Drizzle a tablespoon (15 ml) or two (30 ml) of olive oil over the onions, and sprinkle with the dried oregano, rubbing it between your fingertips while doing so to bring out the flavour.
 
Place the fugazza in the centre of the preheated hot oven and bake for about 20 minutes, until the edges start to turn golden brown. If desired, remove fugazza from oven after 15 minutes and top with thin slices of mozzarella and sprinkle with grated Parmesan then return to oven and bake until the fugazza is golden brown and crispy around the edges. Brown the onions under the oven grill or broiler for the last 2 - 3 minutes of cooking, if desired. 
 
Remove from the oven, allow to cool enough to handle and cut into wedges or squares to serve.

For the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch.

Friday, March 27, 2015

Pleasantly Surprising "Tarte Tatin"



This was the Baking JDs first attempt to bake together with a (1-month old!) baby in tow. And I'd call it a resounding success! I came over to Sara's house bearing baking ingredients and some other treats, and we got to work.



Sara -- our resident hater of cooked fruit -- chopped the veggies while we snacked on some Marcona almonds, manchego cheese, apricot jam, bread and strawberries. Then we roasted them to perfection.



We took a nice walk through Golden Gate Park with Baby C. mid-baking to enjoy the beautiful day and then got back to work.



I made the caramel on the stove and poured it over the root vegetables in a pan. Then I covered that with a layer of delicious, delicious cheese and some thyme, followed by puff pastry. Yes, don't judge us, we used store-bought puff pastry, but we've made laminate dough before and we'll bring back our A-game soon.



In any case, the cooking tarte smelled divine and came outlooking gorgeous.



We'd both been skeptical about the idea of root vegetables in this context, but this one was a huge success. I'm a big fan of the traditional tarte tatin (with apples) but I would absolutely make this again.



For the March Daring bakers’ challenge, Korena from Korena in the Kitchen taught us that some treats are best enjoyed upside down. She challenged us to make a tarte tatin from scratch.

--

Donna Hay’s Glazed Root Vegetable Tarte Tatin
Serves 8–10

Ingredients

2 medium carrots (240g), peeled
2 medium parsnips (500g), peeled
2 small sweet potatoes (kumara) (350g), peeled
2 turnips (450g), peeled
1⁄4 cup (60ml) extra virgin olive oil
sea salt and cracked black pepper
1⁄3 cup (80ml) water
1 cup (220g) caster sugar
1 tablespoon red wine vinegar
100g stracchino or taleggio cheese, sliced
4 sheets frozen puff pastry, thawed
6 sprigs lemon thyme, to serve

Directions

Preheat oven to 220°C/425°F. Cut the carrots, parsnips, sweet potatoes and turnips into 1cm-thick slices. Divide between 2 large baking trays, drizzle with oil and sprinkle with salt and pepper. Toss to combine and roast, turning half way, for 30 minutes, or until golden and tender.

While the vegetables are roasting, place the water and sugar in a medium saucepan over medium heat and cook, stirring, until the sugar has dissolved. Increase the heat to high and cook, without stirring, for 6–8 minutes or until light caramel in colour. Remove from the heat and carefully add the vinegar, stirring to combine. Working quickly, pour the caramel evenly onto a 37cm x 24cm baking tray. Arrange the vegetables on top of the caramel, overlapping if necessary, and top with the cheese. Place the 4 slices of pastry over the top of the vegetables (pastry will overlap) leaving a 2cm overhang around the edge of the tray.

Gently press the overlapping pastry to seal and tuck in the overhanging edges. Transfer the tart to the oven on an extra baking tray to catch any spills, reduce the heat to 200°C (400°F) and bake for 20 minutes. Reduce the heat again to 180°C (350°F) and bake for a further 20 minutes or until the pastry is puffed and cooked. Allow to stand for 5 minutes before turning out onto a board. Cut into squares to serve.

Friday, February 27, 2015

Buns In and Out of the Oven


I've got some good news and I've got some bad news. The bad news is that I had to do this month's challenge all alone. The good news is that -- it's because Sara had a baby! Both Mom and Baby Boy are doing well, and I was delighted to bring them some fresh-baked siopao and spend some quality time with the one-week-old newborn.


Fortunately for me, these Asian buns were pretty easy to make. The dough was somewhat sticky but overall a simple, yeasted dough.


I made the squash and pecan filing, but I'd like to try these again with a meat filling.


After coating everything in flour, it was pretty easy to split the dough ball up into 12 parts.


Then it was just a matter of making a flat disk...


... plopping in some filling...


... rolling it up...


... and pinching it closed. I was a little nervous about my pinching skills but they turned out to be fine.


Here are the siapaos pre-egg wash and baking.


And here they are after 20 minutes or so in the oven. Beautiful!


And delicious!

This was a wonderful challenge and inspired me to explore making steamed buns, as well, since I love those so much.

Congratulations to Sara and her husband Will on the arrival of their baby bun out of the oven!

The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.

--

Siopao Dough and Siopao
Servings: 12 large buns

Ingredients
1/4 ounce (7 gm) (2 teaspoons) active dry yeast (1 packet )
1-1/2 cups (360 ml) warm water
1 tablespoon (15 ml) sugar
2 tablespoons (30 ml) melted butter
1 teaspoon (5 ml) salt
4 to 5 cups (20 oz to 25 oz) (560 gm to 700 gm) all-purpose (plain) flour
1 egg for egg-wash for the buns

Directions:
1. Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.

2. Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.

3. Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling if you haven't already pre-made it to let it cool (see recipe below).

4. Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 12 equal pieces.

5. Roll each piece into a ball and flatten it into a disc about 6 inches (15 cm) wide.

6. Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.

7. Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour. On the top sheet, you can see where a lot of my dough was too thin. Those were the first siopao I made, before I worked out the technique.

8. Preheat oven to moderate 350°F/180°C/gas mark 4.

9. Beat 1 egg in a small bowl for egg wash and brush on top of each bun. In the photo, you can see that I decided not to risk baking the busted siopao as freestanding buns, so I put them in a small oven-safe dish to bake up as a loaf.

10. Bake buns for about 20 minutes, until golden brown. Serve warm. In the photo, some of my pandan filling leaked out a small hole, but most stayed inside. That's a reminder to make sure there are no holes in your buns!

Winter Squash filling
[I had a fair amount left over, but it's delicious to eat on its own]

Ingredients
3 to 5 lbs (1-1/3 to 2-1/4 kg winter squash (I used acorn)
Olive oil
Salt
1/4 cup (60 ml) chopped nuts of choice
1/4 cup (60 ml) grated hard cheese, such as Romano, cotija, or Parmesan

Directions:
1. Preheat oven moderately hot 400°F/200°C/gas mark 6.

2. Quarter your squash and rub cut edges with olive oil, then sprinkle with salt.

3. Roast the squash for 40 minutes until very soft, and use a sturdy spoon to scoop the flesh into a bowl. Discard the skins.

4. Mash the squash with a sturdy fork or potato masher. Allow the squash to cool. Sprinkle as much of the chopped nuts and cheese as you'd like into the mash and stir them in. Use 1 to 1-1/2 rounded tablespoons of filling for each siopao.

Storage & Freezing Instructions/Tips:
Store leftovers in the fridge for no more than 4 days and reheat for 30 seconds in the microwave. You can also store baked siopao in the freezer, individually wrapped airtight, and reheated in the microwave for 60 to 90 seconds. I'm not sure how well frozen, unbaked siopao will thaw because the filling is moist and might ruin the integrity of the dough as it goes through its long thaw and final rise.
 
Additional Information:
My mom taught me to just pinch the edges of the dough disc together to close the siopao, and then she'd steam it steam-side down, but many Filipinos use a Chinese style of pleating their siopao and steaming it pleat-side up, like this: https://www.youtube.com/watch?v=3kbfbhqFT2k at minute 12:12. I think seam-side down works well for baking, but you could experiment with baking your siopao pleat-side up.

Tuesday, January 27, 2015

Psychedelic Torte


We started off another year of daring baking just right -- with a yoga class, some delicious $4 toast, and a lovely hazelnut cake, called an Esterhazy Torte. I got started on the dacquoise layers on Friday night, which were pretty easy -- just a lot of egg whites, ground hazelnuts, a bit of flour and a bunch of sugar.

 

On Saturday, after enjoying our yoga and toast, we made the filling. We were commending ourselves on a job well done when I tasted it and... something was very much missing. Because it tasted... bad. Ah yes, we had forgotten to put the sugar in with the eggs. So we added it to the already mixed filling and tasted it, and it still tasted... pretty bad. So we added more sugar until it tasted good. Magical, wonderful, sugar.


Sara took on the task of layering together the cake -- 5 dacquoise layers plus filling in between each.


The dacquoise layers looked an awful lot like buckwheat pancakes. But they tasted deliciously of sugar and hazelnuts. Not that we were nibbling around the edges or anything.


They were dry out of the oven but a bit sticky the next day. I was worried that the parchment would stick and ruin them but it turned out fine.


I heated up the apricot jam and a little water in the microwave and glazed the top of the cake, and then spread some additional filling around the sides. 


Then came the icing... well, the attempt at the icing. The idea was to ice with white icing, make four concentric circles with melted chocolate, and then drag a knife along the chocolate to make the pretty Esterhazy web aka spider web design. We started off OK...


... but our overly liquidy white icing started to drip and drag the chocolate along with it.
 

And it just kept spreading and dripping, until our cake looked like a trippy version of the real thing. It reminded me of that famous Salvador Dali painting with a melting clock. At first we thought it maybe might look better -- or at least more interesting -- than what we were supposed to be doing.


We forged ahead and rolled the outside in hazelnuts.


Then we transferred it to a plate and it continued to look weirder and weirder.


But you know what? As strange and misshapen as it ultimately looked, it tasted just divine.

And after a night in the fridge, it tasted even better.

For the month of January Jelena from A Kingdom for a Cake invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?

--
Ingredients

HAZELNUT SPONGE LAYERS

12 large egg whites
1 cup plus 1 tablespoon (9 oz) (250 gm) caster (superfine) sugar
2 tablespoons (2/3 oz) (20 gm) vanilla sugar
2-1⁄2 cups (9 oz) (250 gm) ground hazelnuts
2/3 cup (23⁄4 oz) (80 gm) plain (all purpose) flour

HAZELNUT CREAM

12 large egg yolks
1 cup plus 1 tablespoon (9 oz) (250 gm) caster (superfine) sugar
2 tablespoons (2/3 oz) (20 gm) vanilla sugar
1-1/3 cups (101⁄2 oz) (300 gm) butter at room temperature
1-1⁄2 cups (5-1/3 oz)(150 gm) toasted ground hazelnuts

APRICOT JAM GLAZE

around 3 tablespoons (45 ml) (1-2/3 oz) (45 gm) apricot jam
1 teaspoon (5 ml) water

WHITE ICING

21⁄2 to 31⁄4 cups (10-2/3 to 14 oz) (300-400 gm) icing (powdered) (confectioners') sugar
2 teaspoons (10 ml) sunflower oil
3-4 teaspoons (15-20 ml) lemon juice
around 4 tablespoons (60 ml) hot water

CHOCOLATE DECORATION

1⁄4 cup (13⁄4 oz) (50 gm) dark chocolate
1 teaspoon (5 ml) oil
3⁄4 cup (31⁄2 oz) (100 gm) roughly chopped hazelnuts

Directions:

HAZELNUTS

Place the hazelnuts on an oven tray in a cold oven, increase the temperature to moderate

180°C/350°F/gas mark 4, and bake until a nice aroma starts to come out of the oven and the nuts have become darker.

Continue until their skins almost turn black or dark brown and the hazelnut 'meat' becomes a caramel colour. You will need to watch the oven carefully since the nuts can easily burn. From time to time, just open the oven and carefully try one to see if the centre is nice and crispy, but be careful not to burn yourself. It should take about 15-25 minutes. This baking process brings out the aroma of the hazelnuts needed for the cake. (If you are using almonds instead of hazelnuts, they need to stay white. Hazelnuts are not good in this cake if their aroma is not present.)

Let them cool.

Set aside 3⁄4 cup (31⁄2 oz) (100 gm) toasted nuts and roughly chop them. These will go around the cake at the end.

The rest need to be ground. A grinding machine is best since a food processor might turn the hazelnuts into a creamy mush. If you are using a processor do it in short pulses so they do not have the consistency of peanut butter but of fine powder.

Divide the ground hazelnuts into 2 batches of 2-1⁄2 cups (9 oz) (250 gm) and 1-1⁄2 cups (5-1/3 oz) (150 gm) for the sponge layers and the filling respectively.

HAZELNUT LAYERS (Dacquoise layers)

With an electric mixer beat the egg whites while gradually adding the sugar and vanilla sugar for about 5 minutes until stiff peaks form.

Turn the mixer to the lowest speed and add in the hazelnuts mixed with the flour and beat until just combined.

Cut baking paper into five squares large enough to draw a circle of 10 inch (25cm) in diameter on the squares.

Turn the paper over and place one piece onto an up-side down oven tray and delicately spoon inside the circle one-fifth of the beaten egg white mixture.

Place the tray into an preheated moderate 325°F/160°C/gas mark 3 (no fan) oven and bake for 14 minutes. It will look soft but that is how we want them. Your finger should not stick to the layer when you touch it.

Take the layer out together with the paper and place on an even surface

Cool the oven tray and repeat with the next 4 layers. It is important that the up-side down oven tray is cool when you start to bake the layers.

If you have a 10 inch (25cm) diameter spring form pan with a removable bottom just cut out five pieces of baking paper to fit the bottom and spoon the mixture in the pan.

Make sure to cool the bottom of the pan after removing each layer and before placing the egg white mixture for the next layer into it.

Place all the layers next to each other.

HAZELNUT FILLING

The filling is cooked in a double boiler. If you do not have a double boiler just take two pots so that the smaller one fits perfectly in the larger one and there is no gap between them.

Fill the larger pot with about 1-inch (2 cm) water place on the stove and bring the water to a slow boil, the water should not touch the smaller pot bottom.

Beat the egg yolks and the sugar with an electric mixer in the smaller pot for 30 seconds. Place the smaller pot into the larger one and cook for 14-15 minutes. Stir every 2-3 minutes for a short while with a wooden spoon always scraping the sides and the bottom. Stir constantly, near the end.

Let the filling cool.

Beat the cooked yolks for 30 seconds with an electric mixer.

Beat the room temperature butter for 2 minutes until light and fluffy then beat into the cooked yolks.

Add in the ground hazelnuts and beat again until combined.

Set aside 2 tablespoons of the filling to spread around the torte at the end.

Divide the rest of the filling into 4 cups.

Line a large tray with some baking paper.

Remove the baking paper from one of the dacquoise and place it onto the tray, spread one quantity of filing evenly over the dacquoise, then place another layer on the top.

Repeat, making sure that the last layer is placed bottom-side-up (do not place filling on this surface) which will make it easier to obtain a smooth looking finish.

Place some baking paper over the torte. Press a bit with your hands to even it out, put another tray over the torte and now place something heavy on the top to allow the torte to level up. A pan half-filled with water will be fine.

Place the whole torte with the pot in the fridge for one hour.

APRICOT JAM GLAZE

Heat the apricot jam and water on the stove.

Remove the top baking paper from the torte and spread the jam on top of it. We want a very thin layer, just barely covering the torte.

Place the torte back in the fridge for 30 minutes for the jam to cool.

When the 30 minutes is up, spread the 2 tablespoons of reserved hazelnut filling around the cake.

WHITE ICING

By hand mix the powdered (icing) (confectioners') sugar, oil, lemon juice while adding teaspoon by teaspoon of hot water until the mixture is creamy, but not runny. Mix vigorously for a couple of minutes. The sugar should be lemony.

With a hot wet large knife quickly spread the icing over the apricot layer.

You will need around 21⁄2 to 31⁄4 cups of powdered sugar but it is better to have more than less, since when you start spreading you cannot go back. You will have some left over icing. If it is a bit uneven just turn on the hair dryer and heat the icing so it will smooth out a bit.

DECORATION

Before starting with the icing have the chocolate ready since it needs to go onto the soft icing in order to get the web.

Melt the chocolate with a teaspoon of oil, place in a pipping bag, or a plastic bag with a cut in the corner that will act as the tip.

Draw four (4) concentric circles onto the cake, then with a knife (not the sharp side) or a wooden skewer run six (6) lines at 30 degree angle to the cake to get the decoration (see pictures for more details). Each line should be in a different direction. One running away from you and the next one running to you.

Press the remaining crushed hazelnuts around the cake to complete the decoration.

Let rest in the fridge for at least 24 hours before tasting. This cake that gets better as times goes by. We usually enjoy ours for 7 days.