The Martha Stewart Living Cookbook (107 page)

2.
Beat the butter in the bowl of an electric mixer fitted with the paddle attachment until it is creamy. With the machine running, add the sugar in a steady stream; continue beating until the mixture is light and fluffy, about 3 minutes. Reduce speed to low. Add the flour mixture in 3 batches, alternating with the milk mixture and starting and ending with the flour. Be careful to avoid overbeating; set aside.

3.
In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Gently fold one-third of the whites into the batter to lighten, and then fold in the remaining whites in 2 batches.

4.
Divide the batter between the prepared pans, and smooth the tops with an offset spatula. Bake until a cake tester inserted in the centers comes out clean and the cakes spring back when pressed lightly in the center, about 40 minutes.

5.
Transfer the pans to a wire rack; let cool 15 minutes. Brush the rack with butter. Loosen the sides of the cake with a paring knife; invert onto the greased rack. Reinvert the cake to prevent it from splitting; let cool completely.

6.
Using a serrated knife, slice the domed tops off the cakes; discard. Place 1 layer cut side up, on a serving platter; spread a layer of caramel frosting on top. Stack the second layer, cut side down, on top; generously spread the top and sides of both cakes with frosting. To serve, cut into wedges.

caramel frosting

MAKES ABOUT 5 CUPS

5 cups sugar

1 cup water

2 cups heavy cream

1 teaspoon pure vanilla extract

¾ cup (1½ sticks) unsalted butter, cut into pieces

1.
Bring 4 cups sugar and the water to a boil in a medium saucepan over medium heat, stirring until the sugar has dissolved, about 8 minutes; wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Raise heat to high; gently swirl the pan (do not stir) until the caramel is a deep amber color, about 10 minutes. Remove from heat.

2.
Meanwhile, heat the cream and remaining cup sugar in a small saucepan over medium heat until the sugar dissolves, stirring frequently, about 5 minutes. Turn off heat; cover, and set aside.

3.
As soon as the caramel is the desired color, add the hot cream mixture in a slow, steady stream, stirring to combine. Be careful, as the caramel may splatter when the hot cream is added. Stir in the vanilla, and continue stirring until the mixture no longer bubbles.

4.
Prepare an ice-water bath. Transfer the mixture to the bowl of an electric mixer, and place in the ice bath, stirring until it is cool. Transfer the bowl to the mixer; using the paddle attachment, beat on medium speed 5 minutes. With the machine running, gradually add the butter, a few pieces at a time, beating to incorporate fully. Let the frosting stand 20 minutes to thicken before using.

pastel de tres leches

SERVES 12

The most time-consuming step is making the coconut curls; in a pinch, you can use store-bought shaved coconut.

1 stick butter (8 tablespoons), melted and cooled, plus more for the pans

6 large eggs, separated

¼ teaspoon baking soda

¼ teaspoon salt

1 cup sugar

1 cup all-purpose flour

2½ cups milk

1 12-ounce can evaporated milk

1 14-ounce can sweetened condensed milk

1 fresh coconut

2 cups heavy cream

Assorted tropical fruits, such as pineapple, star fruit, mango, and pepino, for garnish

1.
Heat the oven to 350°F. Generously butter a 9 × 13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine the egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.

2.
Add the yolks to the whites, beat until combined. With the mixer running slowly, add the sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in the butter.

3.
Sift ¼ cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in ¼ cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from the oven, and transfer to a wire rack.

4.
About 5 minutes before the cake is done, whisk together the 3 milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set the cake aside, and let stand until cool. Cover the cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.

5.
Before serving, heat the oven to 450°F. Place the whole coconut in the oven, and bake for 20 minutes. Remove from the oven, and, using an awl or a screwdriver, pierce the 3 eyes of the coconut. Turn over, and drain the liquid. Using a hammer, break open the coconut. To remove the meat from the shell, insert a small spatula or grapefruit knife between the flesh and the shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer the curls to a baking sheet, and let stand uncovered for 30 minutes. Place in the oven, and bake until the edges are golden, about 10 minutes. Remove from the oven, and set aside until cool. The curls can be stored in an airtight container for up to 5 days, or frozen for future use.

6.
When ready to serve the cake, whip the cream to soft peaks. Slice cake into 12 servings, top with whipped cream, and serve with the fruits and toasted coconut curls.

coconut pecan cake

MAKES ONE 9-INCH LAYER CAKE

For Valentine’s Day, bake the layers in two 9-inch heart-shaped cake pans.

¾ cup (1½ sticks) unsalted butter, room temperature, plus more for the pans

2¼ cups all-purpose flour, plus more for the pans

1 cup firmly packed sweetened shredded coconut

¾ cup pecan halves (3 ounces), toasted

2 cups sugar

1 tablespoon baking powder

¾ teaspoon salt

¼ cup creamed coconut or unsalted butter

4 large eggs

1 tablespoon pure coconut extract

1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)

Coconut Cake Filling (recipe follows)

Milk Chocolate Ganache (recipe follows)

2 cups toasted shaved coconut, for garnish (optional)

1.
Preheat the oven to 350°F. Butter two 9-inch round cake pans. Line the bottoms with parchment. Butter the parchment, and dust with flour; tap out excess, and set aside.

2.
In a food processor, finely grind the coconut; transfer to a bowl. Finely grind the pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together the flour, baking powder, and salt; stir in the ground coconut and pecans. Set aside.

3.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and coconut extract. Beat in the flour mixture in 3 batches, alternating with the coconut milk and starting and ending with flour.

4.
Divide the batter between the prepared pans; smooth the tops. Bake until golden and a cake tester inserted in the centers comes out clean, about 35 minutes. If the tops begin to get too dark, cover loosely with foil. Let cool in the pans 30 minutes. Run a knife around the edges of the cakes; invert onto a wire rack. Reinvert; let cool completely.

5.
Line 2 rimmed baking sheets with plastic wrap; fit 1 with a cooling rack. Use a serrated knife to trim the tops of the cake layers, if desired. Transfer 1 layer to baking sheet with rack; spread with filling. Place the remaining cake layer on top.

6.
Using an offset spatula, spread 1 cup chilled ganache on the sides of the cake; smooth with a bench scraper. Pour the remaining ganache over the cake, coating completely. Transfer the cake and rack to the other baking sheet; chill until set, about 5 minutes. Scrape the excess ganache back into bowl, passing it through a sieve.

7.
Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on the sides of the cake, if desired. Keep at room temperature until ready to serve.

coconut cake filling

MAKES ENOUGH FOR ONE 9-INCH CAKE

1 cup sweetened shredded coconut

¾ cup sweetened condensed milk

4 tablespoons unsalted butter, room temperature

1 tablespoon creamed coconut or unsalted butter, room temperature

2 large egg yolks, lightly beaten

1 tablespoon pure coconut extract

1.
In a food processor, coarsely grind the coconut; set aside. Combine the milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into the egg yolks. Return the mixture to the saucepan; cook, stirring constantly, until the consistency of pudding, about 5 minutes.

2.
Remove the pan from the heat. Stir in the coconut extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.

milk chocolate ganache

MAKES ENOUGH FOR ONE 9-INCH CAKE

1½ pounds best-quality milk chocolate, finely chopped

2 cups plus 2 tablespoons heavy cream

1 teaspoon light corn syrup

1.
Prepare an ice-water bath; set aside. Place the chocolate in a medium heatproof bowl; set aside. Bring the cream to a boil in a small saucepan; pour over the chocolate, swirling to cover completely. Let stand until the chocolate has melted, about 5 minutes. Add the corn syrup; whisk until smooth.

2.
Pour 1 cup ganache into a bowl set in the ice bath; stir until thick and spreadable. Keep the remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat the back of a spoon, 12 to 15 minutes. Use immediately.

rhubarb and blackberry snack cake

MAKES ONE 4¼
×
13¼-INCH CAKE

Draining the rhubarb keeps the cake from becoming soggy.

4 tablespoons unsalted butter, softened, plus more for the pan

½ cup all-purpose flour, plus more for the pan

5 ounces rhubarb, cut into ¼-inch-thick slices (scant 1½ cups)

1 cup plus 1 tablespoon sugar

½ teaspoon baking powder

Pinch of coarse salt

2 large eggs

1 vanilla bean

1 large handful blackberries (about
¹
/
₃
cup)

1.
Preheat the oven to 350°F. Butter and flour a 4¼ × 13¾-inch fluted tart pan with a removable bottom. Combine the rhubarb and
¹
/
₃
cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.

2.
Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with
²
/
₃
cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, 1 at a time, beating well after each addition. Slice the vanilla bean in half lengthwise. Scrape the seeds from the pod, and add the seeds to the mixture. Beat to combine. Add the reserved flour mixture, and beat to combine. Using a rubber spatula, spoon the batter into the prepared pan, and spread flat.

3.
Strain the rhubarb, discarding the juice; add the blackberries, and toss to combine. Spoon the fruit on top of the batter in the pan, sprinkle with the remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing the tart pan.

sunken chocolate cakes with coffee ice cream

MAKES 4 SMALL CAKES

Coating the muffin tins with butter and sugar gives these little chocolate cakes sparkle and a bit of crunch.

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for the pans

¼ cup sugar, plus more for the pans

5 ounces best-quality bittersweet chocolate, coarsely chopped

2 large eggs, separated, plus 2 large egg yolks

4 scoops coffee ice cream (1 pint)

1.
Preheat the oven to 350°F. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place the butter and chocolate in a heatproof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.

2.
Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate mixture.

3.
Whisk the egg whites until soft peaks form, add the remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into the chocolate mixture. Divide the batter among the prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes.

4.
Remove from the oven, and transfer to a wire rack. Allow to cool for 15 minutes in the pan; carefully run a knife around the edges of the cakes, and unmold. Serve each cake with a scoop of coffee ice cream.

pear-cranberry upside-down cake