Easy Spring Dessert Recipes from RAMMYS 2019 Pastry Chef of the Year Finalists

Easy Spring Dessert Recipes from RAMMYS 2019 Pastry Chef of the Year Finalists

Soursop Torta with House Made Strawberry Jam & Dulce de Leche Buttercream
from Executive Pastry Chef Paola Velez of Kith/Kin at the InterContinental DC
Yield: 6” Round 3-Tier Cake | Serves 6 – 8

Soursop Torta  |  INGREDIENTS
All-Purpose Flour                 2 cups
Granulated Sugar                1 ¾ cups
Salt                                      1 ½ teaspoon
Baking Soda                        ½ teaspoon
Baking Powder                    ½ teaspoon
Vegetable Oil                       1 ⅓ cups
Soursop Juice                      1 ¼ cups
Whole Eggs                         3 each

DIRECTIONS

1. Combine granulated sugar and eggs in a in a stand mixer (or with a hand mixer) and whisk together until pale and fluffy.
2. Stream in vegetable oil while continuing to mix on low speed.
3. Slowly add the vegetable oil until fully incorporated
4. Combine all dry ingredients separately; mix together
5. Add to your wet mixture. Mix on low speed, making sure to scrape down the sides of the bowl with a spatula.
6. Pour into three 6” round cake pans prepared with non-stick baking spray (or coat with melted butter).
7. Bake at 350°F for 20-30 minutes or until golden brown.

Strawberry Jam  |  INGREDIENTS
Strawberries (Quartered)                  ¾ lbs
Granulated Sugar                              2 cups
Lemon Zest                                       1 each
Lemon Juice                                     To taste

DIRECTIONS

1. Combine all ingredients in a sauce pan on low heat.
2. Cook until ingredients fully incorporate and reduce to desired consistency.

Dulce de Leche Buttercream  |  INGREDIENTS
Butter, Softened                               1 lb
Powdered Sugar                              2 lbs
Dulce de Leche                                ¼ cup
Salt                                                  To taste

DIRECTIONS

1. Combine the powdered sugar and softened butter in a stand mixer (or bowl with a hand mixer) and cream together on low speed until fully incorporated, being sure to scrape down the sides of the bowl.
2. Add the dulce de leche and mix until pale and fluffy.
3. Add salt to taste; store at room temperature until ready to frost.

Assembly

1. Place one layer of soursop cake as your base.
2. Spread an even layer of dulce de leche icing, followed by a layer of strawberry jam.
3. Repeat steps one and two with remaining cakes, reserving a small amount of jam for topping/decorating.
4. Coat entire outer surface with dulce de leche buttercream.
5. Decorate with fresh cut strawberries and flowers (if available) as desired.

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Flourless Chocolate Hazelnut Cake
from Pastry Chef Pichet Ong of Brothers and Sisters at The LINE DC
Yield: 9” Cake | Serves 8 – 12

Note from the Chef | I like a chocolate cake that can be eaten at anytime of day. Here is one that is a pick me up with coffee in the morning, satisfying and nutritious enough for sweeter meal, or sliced petite with fruit & cream for dessert. It is the ideal cake to have in a cake dome left at kitchen table for visitors – best enjoyed at ambient temp. Or make a day a head before dinner party. I always love a fluffy buttercream, but you may omit it particularly if you serve with schlag or fruit compote.

Chef’s Tip: If possible, use organic eggs that have aged after separating for a day so they whip up to peak volume. I also prefer skin on hazelnuts and toasting and grinding it with skin to achieve optimum fiber and texture. Choose to substitute a dark bittersweet chocolate for an even richer cake.
— Pichet Ong

Flourless Chocolate Hazelnut Cake  |  INGREDIENTS
(9” springform cake pan)
Guittard 72% Coucher du Soleil, Frozen                              225 g
Hazelnuts (Skin On, Toasted, & Finely Processed)              200 g
Cocoa Powder                                                                      10 g
Egg Yolks                                                                              160 g
Egg Whites                                                                            240 g
Granulated Sugar                                                                  240 g
Salt                                                                                        3 g
Vanilla Extract                                                                       5 g
Butter, Melted & Cooled                                                        100 g
+ reserve some for lining cake mold

DIRECTIONS

1. Prepare springform pan by lining with melted butter.
2. Process frozen chocolate in a food processor until fine. Toss together with cocoa and ground toasted nuts; store in refrigerator.
3. Whip egg whites with an electric mixer at medium speed until very foamy.
4. Gradually add sugar and continue whipping until stiff peaks form (about 12 minutes); add salt.
5. Stream in egg yolks, and vanilla extract to incorporate (about 15 seconds).
6. Remove bowl from mixer and pour ⅓ of the egg mixture on the chocolate nut mixture and stir; Add ½ of butter mixture and stir to make paste.
7. Working quickly, fold in the rest of the egg mixture, and rest of the butter mixture.
8. Pour batter into prepared pan and bake on sheet pan in preheated 350°F oven for 45-50 minutes, until toothpick comes out clean.
9. Let cool for 3 minutes, then unclasp the ring.
10. Let cool for additional hour and then carefully transfer cake onto a large plate or cake stand.

Chocolate Frosting  |  INGREDIENTS
Guittard 72% Coucher du Soleil, Frozen                         110 g
Egg Yolks                                                                         40 g
Butter, Room Temperature                                              120 g
Egg Whites                                                                       60 g
Granulated Sugar                                                             50 g
Cream of Tartar                                                                1 g
Salt                                                                                   2 g
Vanilla Extract                                                                  3 g

DIRECTIONS

1. Over a double boiler, melt chocolate and stir until smooth.
2. Whisk in egg yolks and set aside.
3. Place butter on top and let sit around to cool down, but no more than 15 minutes while preparing the meringue.
4. In an electric stand mixer fitted with a whisk attachment (or a bowl with hand mixer), whip the egg whites at medium speed until very foamy, gradually add mixture of sugar, cream of tartar and salt, whipping until medium stiff peaks form (about 9 minutes).
5.  Whisk in vanilla extract until fully incorporated.
6. Remove bowl from mixer, add chocolate butter mixture and whip on medium speed until smooth and fluffy (about 5 minutes).
7. Scrape sides of bowl and whip again for a minute to homogenize.
8. Transfer to a bowl and let sit for 10 minutes before use.
9. Once cake has cooled, frost entire cake; cut and serve with ice cream, fresh fruit, or a fruit compote as desired.

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