Raspberry & White Chocolate Buckle

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Raspberry & White Chocolate Buckle 1

These cakes I love, the humble buckle. A traditional buckle is blueberry in flavour, I did a spin on this cake with my Lemon Curd & Bluberry Buckle and now I’m back with this summery Raspberry & White Chocolate Buckle.

Raspberry & White Chocolate Buckle 2

Summer has taken a slight detour to autumn it feels at the minute, we’ve had rain, winds and chilly days but you know what, I’m really liking it. Summer for me is a miserable season, I hate intense hot days, give me a cool day any time. Snuggling up in blanket, with a hot drink a good book or movie is just perfect for me.

Raspberry & White Chocolate Buckle 3

Alas, summer is not done yet so I am making the most of summer produce and baking with raspberries. Fresh summer veggies are coming into season now too, so I may think up a way to incorporate some of them into a buckle.

Raspberry & White Chocolate Buckle 4

What is a buckle some of you may be thinking. It’s kind of like muffin meet coffee cake. It has a dense batter with a streusel topping that ‘buckles’ into the cake as it bakes. Hence its name, buckle.

Raspberry & White Chocolate Buckle 5

I’ve made quite a few buckles before all of which I plan on updating as the photo quality is quite terrible, it’s just an easy coffee cake I love. It goes wonderfully with a cup of tea or coffee.

Raspberry & White Chocolate Buckle 6

Despite have a dense batter as it bakes it’s lightens up leaving a light crumb. I’ve filled this version with big, plump, juicy raspberries and creamy white chocolate buttons. The tartness from the raspberries compliments the sweetness of the white chocolate just nicely.

Raspberry & White Chocolate Buckle 7

Be careful when mixing the raspberries into the batter, as it’s a stiff mixture some of the raspberries will get squashed so pop some on top before it goes into the oven. Such pretty, bright bursts of magenta shine through the buttery crumble topping. To pretty to eat? Hell no, let’s dig in! Maybe with a scoop of clotted cream, oh if only I had some.

Raspberry & White Chocolate Buckle 8

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Yields – One, 9 inch round cake.

Ingredients

{streusel}

  • 50 grams (1/3 cup) Caster sugar
  • 50 grams (1/2 cup – 1 tablespoon ) Plain flour
  • 60 grams (1/2 stick + 1 teaspoon) Unsalted butter at room temperature

{cake}

  • 240 grams (2 cups) Plain
  •  2 teaspoons Baking powder
  •  Pinch of Maldon salt
  • 120 grams (3/4 cup – 2 tablespoons ) Caster sugar
  •  60 grams (1/4 cup) Unsalted butter at room temperature
  •  1 Large egg
  • 1 teaspoon Pure Vanilla extract
  • 125 ml (1/2 cup) Buttermilk
  • 100 grams (4 ounces) Fresh raspberries (plus a few more)
  • 100 grams (4 ounces) White chocolate buttons

Method

  1.  Pre-heat the oven to 180C,160C(Fan),375F and butter a round 9 inch springform cake tin. Line the base with parchment paper and butter this too. Set to one side.
  2. Make the streusel topping by adding the vanilla sugar, flour, lemon zest and the butter to a medium size bowl and using your finger tips, rub everything together until you have a breadcrumb texture. Set to one side.
  3. Using an electric mixer with a paddle attachment cream together the butter and sugar until you a smooth, fluffy, light mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula. Meanwhile combine the flour, salt and baking powder in a medium bowl and set aside.
  4. Crack the egg into a small bowl (I always do this before adding eggs to my batter as I don’t want a bad egg to ruin my mixture) and add to your creamed mixture along with the vanilla extract and mix until combined.
  5. Using the medium speed of your mixer, starting and ending with the flour mixture, add 1/3 of the flour, mixing until the flour just starts to disappear then add 1/2 the buttermilk and keep doing the same until everything has been added. Scrape down the bowl once more with your spatula to make sure you get every last bit of your batter mixed thoroughly together.
  6. Add the raspberries in a bowl and add a little flour to coat them. This will stop them from sinking to the bottom of the cake. Add these to your mixture and gently fold into the batter along with the white chocolate buttons.
  7. Scrape the batter into your cake tin, pop a few raspberries on top and then scatter over the streusel topping. Bake for 40-45 minutes or until a cake tester inserted into the middle of the cake comes out clean. Leave the cake to cool on a wire rack for 15 minutes. Release the outer ring of the tin and leave to cool completely.

Notes

* This cake will last for up to 3 day’s in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Cinnamon Roll Ice Cream Sandwiches #CreativeCookieExchange

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Cinnamon Roll Ice Cream Sandwiches 1

Can’t decide between cookies or ice cream? Then why not have both! July’s theme for #Creative Cookie Exchange is cookies and cream. We could either bake a cookie that would go well with ice cream, make one that would serve as a garnish or build an ice cream sandwich using our baked cookies. I decided to go all-out and make ice cream and a batch of cookies and create these Cinnamon Roll Inspired Ice Cream Sandwiches.

Cinnamon Roll Ice Cream Sandwiches 2

I’ve never actually had an ice cream sandwich before, shocking I know, and seeing that I’ve actually got a whole book devoted to the things I though it may be time to give them a whirl. I hadn’t any kind of idea what flavour I actually wanted, so I passed the book over to my boyfriend and asked him which one he’d like to try.

Cinnamon Roll Ice Cream Sandwiches 3

My man made an excellent choice, I couldn’t have done better myself. We both love cinnamon rolls, so it was no surprise that he picked these out.

Cinnamon Roll Ice Cream Sandwiches 4

I’ll start with the ice cream as that’s the first part you’ll need to make to recreate this dessert or snack. It’s not just any old ice cream, this ice cream is BROWN BUTTER ice cream! I realise brown butter is in capitals but it needs to be in capitals, its such an indulgent and richly flavoured ice cream. A real treat if you ask me, as all you need is a block of butter. Brown butter isn’t a new concept but I feel after eating this ice cream it needs to be highlighted more. The flavour that browning butter yields is extraordinary, butterscotch notes and flavours too mouth-watering to describe. You’ve got to try it for yourself.

Cinnamon Roll Ice Cream Sandwiches 5

To make the ice cream, a custard base is the foundation made up of milk, cream, egg yolks, light brown sugar, salt, brown butter and in my version vanilla sugar. The recipe states a plain caster sugar but I thought I’d add an extract oomph of sweet vanilla flavour by using my homemade vanilla sugar instead. I’d suggest making the ice cream the day before you make the cookies as you need to chill the base in the fridge for up to a day before churning then it’ll take an additional 12 hours or so for it set in the freezer before you can use it. The wait is worth it, I promise.

Cinnamon Roll Ice Cream Sandwiches 6

Now the cookies, oh these cookie. I adore cinnamon and what you have here in a sugar cookie dough which get’s spread with a cinnamon sugar filling, rolled up, frozen and sliced and baked. A beautiful amber spiral of cinnamon roll filling oozes flavour and warmth. The cookies don’t lack in flavour whatsoever, you’ll be sure to get a whacking, yummy mouthful of cinnamon in these.

Cinnamon Roll Ice Cream Sandwiches 7

My cookies had a bad time in the oven, they kind of opened up a little, so the filling has made a spiral pattern. No bother though because they taste just as good. Just make sure you roll the cookie log up tightly.

Cinnamon Roll Ice Cream Sandwiches 8

To sum it all up what was my first impression of an Ice Cream Sandwich? Heavenly.

Cinnamon Roll Ice Cream Sandwiches 9

Now let’s check out what the other #Creative Cookie Exchange Bakers made for July’s Cookies and Cream theme.

The theme this month is Ice Cream Cookies–any kind of cookie that works well with ice cream in any form–could be an ice cream sandwich, could be the perfect cookie garnish! If you are dying to beat the heat with a fun ice cream creation involving cookies, we’ve got you covered! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

 

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Yields – 12 Ice Cream Sandwiches

Ingredients

{brown butter ice cream – yields just over 1 litre (1 quart)}

  • 113 grams (1 stick) Unsalted butter
  • 375 ml (1 1/2 cups) Whole milk
  • 375 ml (1 1/2 cups) Whipping cream
  • Pinch of Maldon sea salt
  • 60 grams (1/3 cup) Vanilla sugar
  • 70 grams (1/3 cup) Light brown muscovado sugar
  • 4 Large egg yolks

{Cinnamon Roll Cookies}

  • 180 grams (1 1/2 cups) Plain flour
  • 1 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 165 grams (1 1/2 sticks) Unsalted butter, at room temperature
  • 150 grams (3/4 cup) Caster sugar
  • 1 Large egg
  • 1 teaspoon Pure vanilla extract

{filling}

  • 2 tablespoons Unsalted butter, melted
  • 2 tablespoons Caster sugar
  • 2 tablespoons Light brown muscovado sugar
  • 1 tablespoon Cinnamon

Method

{brown butter ice cream}

  1.  Prepare an ice bath and place a medium bowl with a sieve sitting on top in the water.
  2. In a small saucepan set over a medium heat, melt the butter down until it turns amber in colour and smells wonderfully nutty, this should take around 10 minutes. Remove from the heat and set aside.
  3. In a medium saucepan combine the milk, cream, salt and vanilla sugar. Gently heat until steam starts to rise, be careful not to bring it to the boil.
  4. In a medium size bowl whisk together the brown sugar, egg yolks and burnt butter until thick and glossy.
  5. Ladle in half the warmed milk mixture, doing so a ladleful at a time whisking constantly. Add everything back into the saucepan with the remaining milk and gently heat, whilst whisking until the temperature reach 175C on an instant read thermometer.
  6. Strain the mixture through the sieve into the bowl in the ice bath and leave it to cool a little stirring often. Place a layer of clingfilm directly on top of the surface and leave in the refrigerator until cold, 4-12 hours. Once cold, churn in an ice cream maker then place in a freezable container and leave the freezer.

{cinnamon roll cookies}

  1. In a small bowl whisk together the flour, baking powder and salt.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together sugar and butter until smooth. Scrape down your bowl with a spatula. Add the egg and vanilla beating until combined.
  3. Add the flour mix and mix until combined. Shape into a disc, cover in clingfilm and refrigerate for 2 hours or until firm.
  4. Roll out the dough between two large pieces of parchment paper into a large rectangle measure 1/4 inch thick. Remove one pieces and brush the melted butter on top. In a small bowl mix together both the caster sugar, brown sugar and cinnamon then sprinkle evenly all over the cookie dough.
  5. Using the parchment paper to help you roll up the cookie dough tightly into a log. Wrap in clingfilm and place in the freezer for 30 minutes or until form.
  6. Pre-heat the oven to 180C (375F). Slice the cookies 1/4 inch thick and place on parchment lined baking trays spacing well apart. Bake for 8-10 minutes or until the edges brown.
  7. Leave to cool in the baking trays for 5 minutes before transferring to a wire rack to cool completely.
  8. Once cool, store in a freezer safe container and freeze.

{assembly}

  1. Take the ice cream and leave to soften for 10 minutes. Place a scoop on an upturned cookie then take another cookie and place bottom side down in the ice and press together to form a sandwich. Freeze for 1 hour before serving.

Notes

* Recipe adapted from Cookies & Cream – Tessa Arias

 

Tiramisu Layer Cake

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Tiramisu Layer Cake 1

I’ve been wanting to bake a Tiramisu Layer Cake for a very long time and when July’s Cake Slice Bakers listed a recipe as part of our choice list this month I knew immediately that this was the time to make it.

Tiramisu Layer Cake 2

I have to admit that I’ve never actually had Tiramisu for dessert before, but I do like the sound of it. Coffee soaked almond sponge with a cream like mousse, such a yummy sounding combination. I haven’t made a layer cake in a while now and loved every step of making this cake. I’m still practicing when it comes to stacking and icing but I’m pretty pleased with the outcome.

Tiramisu Layer Cake 3

The first step is to make the cake. The cake is an egg white whipped cake batter which I infused with a whole vanilla bean, almond extract and coffee extract. It’s a very straightforward cake to make and only takes 20 minutes to bake. I swapped sugars, using light brown muscovado instead of caster sugar for the simple reason that I’d run out and I wanted to bake the cake before heading to the supermarket. Using this sugar adds a slight butterscotch note to the crumb which I think compliments the vanilla and almond flavours.

Tiramisu Layer Cake 4

These cake layers get bathed in a coffee rich syrup. This makes the cake heavy with espresso and adds a wonderful richness to the texture of the cake. Again I made a slight deviation from the recipe, it states to use brandy along with coffee in the syrup but I don’t own any, however I do own a bottle of Kahlua, a dark coffee liquor so I used this instead.

Tiramisu Layer Cake 5

The frosting is a mixture of cream cheese and mascapone with the majority of it consisting of the latter. Usually when I try to make any kind of frosting that is cream cheese based it never works, always ending up too runny and never coming to a stable texture to use. This time however the frosting worked, it worked like a dream. Firm enough to spread and incredibly smooth. It’s one I’ll return to for sure. Tangy and lusciously creamy, it works wonderfully with the almondy sponge.

Tiramisu Layer Cake 6

My verdict on the cake, it could do with a tad more coffee flavour, despite the coffee syrup. I think if I were to make it again I’d add a dash of coffee extract and I’d also reduce the coffee syrup so it’s concentrated in flavour.  so I’ve included both of these in the recipe below.

Tiramisu Layer Cake 7

This is a great desert cake or special occasion kind of cake, it’s quite sweet so thin slices is all that you’ll need. Try serving with a scoop of vanilla ice cream perhaps or a cup of coffee for after dinner.

Tiramisu Layer Cake 8

The Cake Slice Bakers if a group of cake crazy ladies who bake their way through one cake based cookbook each year. This year it’s The Southern Cake Book – Southern Living. If you’d like to join us for our new book in November then don’t hesitate to get in touch, we love having new members.

Tiramisu Layer Cake 9

Now let’s check out what the other Cake Slice Bakers Baked for July.

 

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Yields – One, 3 layer – 8 inch round cake.

Ingredients

{cake}

  • 225 grams (2 sticks) Unsalted butter, at room temperature
  • 400 grams (2 cups) Light brown muscovado sugar
  • 160 ml (2/3 cup) Milk
  • 360 grams (3 cups) Plain flour
  • 2 teaspoons Baking powder
  • Pinch of Maldon sea salt
  • 1 Vanilla Bean
  • 1 teaspoon Almond Extract
  • 1 teaspoon Coffee Extract
  • 6 Large egg whites

{coffee syrup}

  • 200 grams (1 cup)
  • 80 ml (1/3 cup) Water
  • 160 ml (2/3 cup) Strongly brewed coffee
  • 60 ml (1/4 cup) Kahlua

{Mascapone Frosting}

  • 60 grams (1/2 stick) Unsalted butter at room temperature
  • 70 grams (3 ounces) Cream cheese, softened
  • 700 grams (5 1/3 cups) Icing sugar, sifted
  • 2 teaspoons Pure Vanilla Extract
  • 200 grams (8 ounces) Mascapone

Method

{cake}

  1. Pre-heat the oven to 175C (350F), grease a line the bottom of three, 8 inch round cake tins, set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment soften the butter for a couple of minutes then add the sugar and cream until you have a smooth and fluffy mixture. Scrape the bowl down with a spatula.
  3. Mix the milk with 160 ml (2/3 cup) water, set aside. Combine the flour with the baking powder and salt. Add 1/3 of the flour to the creamed mixture then add 1/2 the milk mixture, mixing until just combined. Continue to do this until everything has been thoroughly combined. Add the vanilla bean seeds, almond extract and coffee extract mixing to combine.
  4. Whisk the egg whites until still peaks have formed and gently fold them through the cake batter.
  5. Equally distribute between the three cake tins and bake for 20-25 minutes or until a cake tester inserted into the centre comes out clean.
  6. Leave in the tins on a wire rack for 10 minutes before transferring the cakes to the wire rack to cool completely.

{coffee syrup}

  1. Place the sugar and water into a small saucepan and bring to the simmer. Leave to simmer for a few minutes then add the coffee and Kahlua.

{Mascapone frosting}

  1. In the bowl of an electric mixer fitted with a paddle attachment soften the butter for a few minutes then add the cream cheese, mixing until combined. Gradually add the icing sugar and once its all be incorporated add the vanilla extract and mascapone mixing until smooth.
  2. Spoon into a piping bag fitted with a Wilton 1A nozzle.

{assembly}

  1. Pierce each of the cake layers with a cake tester and brush each one with the coffee syrup. Place one of the layers, coffee side up on a serving plate and pipe a layer of frosting over the top. Place another cake layer, again coffee side up on top and pipe another layer of frosting. Place the last layer on top, coffee side up and pipe the remaining frosting on top spreading it out a little.
  2. Refrigerate for a couple of hours until firm enough to cut and serve.

Notes

* Recipes adapted from The Southern Cake Book – Southern Living

* Store the cake in the refrigerator as the frosting will not keep well at room temperature.