Apple Rum Cake

Apple Rum Cake

Hello Pleasure seekers! Apples are blowing my mind this time of the year and since this is what I consider excitement these days, in strange times between Delta variants (yikes!), new anti-viral pills (hurray!), travel laws lifting to allow vaccinated people into the United States and wearing a mask all around. Well, if you’d like to get some excitement from fall apples, and bake a delectable Apple Rum Cake, you’re at the right place!

Apples

At the heart of baking season, pastries, pies, and cakes remain the finest resource for classic baking. There are tons of apple cake recipes out there and I have covered a delicious recipe from Dorie Greenspan’s cookbook Around My French Table on the site, you can find it here.

This new recipe for Apple Rum Cake finds its inspiration in the sophisticated taste of almond paste, adding a nutty and creamy texture that is unbeatable. Here, the apples are not mixed within the batter, but instead afloat of the cake, creating a two-layer between the cake and the apples. The result is a delicious contrast of flavors and textures, sweet, rich, and comforting.

Apple Rum Cake

I baked this cake for a dinner party and brought caramel ice cream to serve on the side. As far as I can recall, no one at the table clapped but had they, it would have been for the lovely presentation and the taste. It was all so delicious, a grown-up dessert intended to bring back the sweetness of childhood.

 

Apple Rum Cake

Makes one cake, serves 8 to 10 people

 

For the Apples:

4 large apples (honey crisp, golden delicious, fuji, or a combination of them)

1 tablespoon lemon juice

2 tablespoons (30g) unsalted butter

3 tablespoons rum

Cake Batter:

3 oz (80g) almond paste

½ cup (80g) sugar

5 tablespoons (80g) unsalted butter

2 large eggs

1 cup plus 2 tablespoons (150g) all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

2/3 cups (150ml) whole milk

For the Topping:

5 tablespoons butter (80g)

4 tablespoons light brown sugar

½ teaspoon cinnamon

Equipment: one 9-inch springform pan, greased, lined with parchment paper, and dusted with flour.

 

Prepare the Apples: Peel the apples and cut them into thick slices, then into small dice. Drizzle them with the lemon juice, tossing them well so they don’t turn brown. Melt the butter in a skillet and sauté the apple cubes for 6 minutes, until golden, stirring carefully from time to time. Pour the rum and carefully flambe the contents of the skillet. let it the flame evaporate and pour the apples and juices into a plate. Cool to room temperature.

Prepare the Cake:

Preheat the oven to 350˚F and center a rack in the middle.

Cut the almond paste into small cubes into the bowl of a food processor. Add the sugar and butter beat well until nice and creamy.

Transfer to a bowl.

Add the eggs and mix well with a rubber spatula until creamy.

In another bowl, whisk together the flour, baking powder, and salt.

add the dry ingredients and the milk, starting and ending with the milk, in 2 to 3 separate additions.

Pour the batter into the prepared pan and smooth it evenly.

arrange the apples on top without pushing them down.

Prepare the Topping:

While the cake is baking, prepare the topping: melt butter, sugar, and cinnamon together in a pan until sugar is completely dissolved. about 10 minutes before the cake is done, remove the cake from the oven (you want to do this operation quickly), brush over the apples and return the cake to the oven for another 10-15 minutes until apples look caramelized. Bake in the oven until a toothpick inserted comes out clean, 35 to 40 minutes total. Transfer to a cooling rack and let it rest for 10 minutes.

Carefully run a knife around the edges of the cake and remove the sides of the springform. Allow the cake the cool until it’s just slightly warm or room temperature.

Apple Rum Cake

 

You might also like to try this recipe for French Apple Tart here.

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Leticia

 

Pão de Queijo

Pão de Queijo

Pão de Queijo is legend in Brazil. The mere mention of them evokes images of a good smelling kitchen, or a grandmother rolling the dough and serving to their grandchildren. Pão de Queijo is addicting, and nobody can eat just one.

Watch Pão de Queijo Reel HERE! 

A golf-sized little roll that is chewy, cheese, steamy, and almost succulent, Pão de queijo is the result of yucca alchemy.

It’s the national snack. With a cafezinho (small coffee) on a side in the middle of the afternoon this is one of the most traditional habits.

But when it comes to making them, the sad truth is that many people, especially Brazilians, don’t. Why? Why are so many tropical souls intimidated by a little piece of cheese roll? The main reason is that Pão de Queijo is very easy to buy frozen. But so are chocolate chip cookies! That doesn’t stop millions of Americans to head into their kitchens with a good cookbook on a side and prepare batches and batches of the American classic while they still might have a bucket of Nestle Toll House dough in their fridge, which they use as well.

It also doesn’t stop magazines and cookbooks to continue publishing new versions of it repeatedly, stimulating the former action. So, let’s take it from the beginning and make it from scratch, shall we?

Pão de Queijo
Photos on this post by Rodolfo Sanches

Pão de Queijo (Brazilian Cheese Bread)

Makes 35

(Watch Pão de Queijo Reel HERE! )

 

3½ cups (630g) povilho azedo

1 cup (250ml) water

1 cup (250ml) whole milk

1 cup oil

3 teaspoon salt

2 whole eggs

227 g Parmesan, finely grated

Freshly ground nutmeg

Few twists of freshly ground pepper

 

  1. Place the manioc starch in the bowl of an electric mixer fitted with the paddle attachment. Set aside.
  2. Place the water, milk, oil, and salt in a small saucepan, and bring to a boil. Immediately pour the hot liquid mixture in one stroke into the starch and turn the machine on at low speed. Mix until the dough is smooth and starch is all incorporated, about 2 minutes. Pause the machine and add the eggs. Continue to paddle at low speed until the dough develops structure and turns pale yellow about 5 minutes. The dough will feel sticky.
  3. Add the cheese and mix until well incorporated.
  4. Season to taste with nutmeg, cayenne, and freshly ground pepper.
  5. Transfer the dough to a bowl, cover with plastic wrap, and chill for at least 2 hours in the refrigerator.
  6. Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
  7. Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use an ice cream scooper to make 1-inch balls, rolling them with your hands. Place them on the baking sheet, leaving about 1½ to 2 inches between each (you can freeze them at this point by storing them in a zip-lock bag for up to 3 months).
  8. Bake the cheese rolls in the oven until they puff up and look lightly golden brown, about 12 to 14 minutes. To ensure even baking, rotate the pan once during baking time.
  9. Remove the baking sheet from the oven and place the rolls in a basket lined with a nice cloth. Serve immediately while they are still at their warmest and chewiest.

 

I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

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See you next time,

Leticia

 

 

Chocolate Peanut Butter Tart

Chocolate Peanut Butter Tart

If you’re looking for Olympian baking, this Chocolate Peanut Butter Tart is! For those of us crazy for the combination of chocolate and peanut butter, this is the apex in a tart format.

There are 3 components to this tart: the cookie crust, the peanut mousse and the chocolate ganache.  Don’t fret. It really doesn’t take that long, and the entire tart can be prepared and assembled up to 5 days ahead of time and you’re all set.

This recipe is adapted from one of the most respected bakers in the U.S, Rose Levy Beranbaum, and it’s her attention to details that make this recipe work so well. I love how she mixes a bit of milk and bittersweet chocolate in the ganache. However, if you’d like to incline one way or the other, feel free to use just milk, or just semisweet.

Respect the ingredients – this recipe can handle season patterns from misty rain to artic blast to summer vibes. Remember, because we care about the ingredients, we also care about temperature. When baking, make sure to bring all ingredients to room temperature before starting.

Bake with love! This recipe is guaranteed to take you to paradise. And dream of Para-para-paradise! Para-para-paradise!

Chocolate Peanut Butter Tart

 

Chocolate Peanut Butter Tart

Adapted from Rose Levy Beranbaum, The Pie and Pastry Bible, Scribner 1998

Makes one 9-inch tart, serving 8 to 10 people

 

For the Peanut Butter Mousse

7 tablespoons cream cheese at room temperature

½ cup peanut butter (smooth)

¼ cup sugar

1 teaspoon vanilla extract

¾ cup heavy cream, softly whipped

 

For the Chocolate Ganache

3 ounces milk chocolate

2 ounces bittersweet chocolate

1/3 cup heavy cream

½ teaspoon vanilla extract

 

For the Sweet Peanut Butter Cookie Tart Crust

½ cup all-purpose flour

½ teaspoon baking soda

pinch of salt

¼ cup packed light brown sugar

2 tablespoons granulated sugar

4 tablespoons unsalted butter, cut into cubes

½ cup smooth peanut butter, preferably Jif at room temperature

½ large egg (beat the egg lightly before measuring out half of it)

½ teaspoon vanilla extract

 

Equipment: 9-inch tart fluted pan

Prepare the Cookie Tart Crust:

  • In a small bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a food processor, process the sugars for a few seconds until very fine. With the motor running, add the butter cubes. Add the peanut butter and process until smooth and creamy, about 10 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape the sides of the bowl. Add the flour mixture and pulse just until combined. (you can also use an electric mixer if you don’t have a food processor).
  • Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight.
  • Press the dough evenly into the tart pan. You can use a piece of plastic wrap to do this and invert onto the tart pan and then press against the sides. If the dough softens and sticks, refrigerate it until the plastic wrap doesn’t stick. If the dough tears, simply press it together or use the scraps to press into any empty areas. Cover the tart pan with plastic wrap and refrigerate for at least 1 hour.
  • Bake the tart shell, without weights in a preheated 350˚F oven for 10 to 12 minutes or until golden. It will puff at first and then settle down at the end of the baking. The sides will be soft but spring back when touched gently with a finger. Cool on a wire rack.

 Prepare the Peanut Butter Mousse:

  • In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in ¼ cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.
  • Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. Refrigerate the tart while preparing the ganache.

Make the Chocolate Ganache:

  • Chop the milk and bittersweet chocolates with a serrated knife very finely and place it a glass or stainless-steel bowl.
  • Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and let it sit for 1 minute allowing the heat to melt the chocolate. Whisk slowly from the center out until homogeneous and then a bit more vigorously, making sure the ganache is completely smooth. Add the vanilla and whisk again. Cool to temperature before glazing the tart.

Assemble the Tart:

  • Pour the ganache over the peanut butter mousse in a circular motion, being careful so that it does not land too heavily in any one spot and cause a depression in the mousse. Using a small metal spatula, start to spread the ganache to the edges of the pastry, then spread it evenly to cover the entire surface of the tart. Refrigerate the tart for at least 2 hours to set or up to 5 days.
  • Remove the tart from the refrigerator at least 30 minutes before serving. Unmold the tart and cut it with a sharp thin bladed knife, dipping in hot water after each cut to make a clean cut.

 

Other Recipes You Might Like:

Tahini Caramel Tart

Strawberry Cream Cheese Tart

Rhubarb Strawberry Pie

Sweet Potato Pie

Chocolate Custard Pie

 

I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can buy my cookbooks on Amazon:

Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media:

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See you next time,

Leticia

 

 

 

Cheesecake with Cherry on Top

Cheesecake With Cherry on Top

Luscious, juicy, sweet and versatile, cherries are at peek at the height of summer! This Cheesecake with Cherry on Top is a fun and elegant play on cheesecake;

Bowl of Cheeriosinstead of baked in the oven, the cream cheese is set in the fridge and then topped with a gorgeous mound of fresh cherries and a sweet cherry wine reduction. The result surpasses the expectations.

Cherries have a perfect balance between sweet and acid, making them very easy to pair with wine. A good red wine, such as Pinot Noir is a great combination, but feel free to use another type of red wine of your preference.

Cheesecake With Cherry on top

Be careful to place the cherry topping on top of the tart only at last minute, just before serving, as they will “bleed” and stain the white cheese filling.

 

Cheesecake With Cherry on Top

Yield: 8 servings

 

Graham Cracker Crust

1 ¾ cups graham cracker crumbs

2 ½ tablespoons sugar

6 tablespoons unsalted butter, melted

Cheesecake Filling

1 teaspoon unflavored powdered gelatin

1 ½ cups heavy cream (divided)

½ cup (4oz) cream cheese, softened

½ cup sour cream

3 tablespoons sugar

1 teaspoon vanilla extract

Cherry Topping

2 cups red wine (Pinot Noir is a good option)

1 cup sugar

1 star-anise

1 teaspoon vanilla extract

3 cups red cherries

Equipment: 10-inch tart pan

  • Make the Crust: Pre-heat the oven to 350˚F. in the bowl of a food processor or mixer fitted with the paddle attachment, combine the graham cracker crumbs and sugar. Mix until well combined, then slowly drizzle in the butter until the rust comes together. Press it into the bottom and up the sides of the tart pan. Bake for. 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Filling: in a medium bowl, sprinkle the gelatin over ¼ cup of the heavy cream. Allow the gelatin to soften for 5 minutes. Meanwhile, in a small saucepan over medium heat, bring ½ cup of the heavy cream and the cream cheese to a simmer. Whisk until the mixture is smooth and the cream cheese melts. Add the mixture to the bowl with gelatin and whisk until the gelatin dissolves. Let it cool to room temperature.
  • Whip the Cream: in the bowl of an electric mixer, whip the remaining ¾ cup of heavy cream, the sour cream, sugar and vanilla extract until the mixture holds medium peaks. Fold a third of it into the cream cheese mixture, then fold in the remaining whipped cream mixture in two additions. Pour the filling into the cooled tart shell and refrigerate until set, about 4 hours or preferably overnight.
  • Prepare the Topping: in a small saucepan, bring the red wine, sugar, and star anise to a simmer. Reduce the heat to very low and simmer until the sauce is syrupy and sticky, about 30 minutes (don’t allow the mixture to caramelize; it should stay dark red). Strain the mixture, discarding the solids and stir in the vanilla extract. Refrigerate until cooled, at least 1 hour or preferably overnight.
  • Just before serving, toss the cherries with ¼ cup of the red wine glaze. Spoon over the tart, mounding them in the center. Serve the tart with some of the remaining red wine glaze on the side, to drizzle more on the plates if desired.

 

 

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