Daring Bakers November 2011: Sans Rival

Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

Sans Rival

10 egg whites

1 cup granulated sugar

1 teaspoon cream of tartar

¼ cup cocoa 

2 cups toasted cashews (1 cup finely ground, the other coarsely chopped), 

Preheat oven to moderate 325°F/160°C/gas mark 3. Line cake pan bottoms with parchment paper and butter and flour the sides really well. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.) Fold in finely ground nuts, reserving half to use for decoration. Divide meringue into two equal parts. Spread in pans, evenly to edges. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled. When cool, cut each cake into two even layers. Set aside.

5 egg yolks

1 cup granulated sugar

1/4 cup water

1¼ cup unsalted butter

2 oz unsweetened chocolate, melted

Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F (or thread stage). With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.

Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.

Daring Bakers October 2011: Povitica

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The 

Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Povitica

1 Teaspoon (5 ml/4 ½ gm) Sugar

½ Teaspoon (2½ ml/1½ gm) All-Purpose (Plain) Flour 

¼ Cup (60 ml) Warm Water

1 Tablespoon (15 ml/7 gm/¼ oz/1 sachet) Dry Yeast

Dough:

1 Cup (240 ml) Whole Milk

6 Tablespoons (90 ml/85 gm/3 oz) Sugar

1½  Teaspoons (7½ ml/9 gm/1/3 oz) Table Salt

2 Large Eggs

¼ Cup (60 ml/60 gm/½ stick/2 oz) Unsalted Butter, melted

4 cups (960 ml/560 gm/19¾ oz/1¼ lb) All-Purpose Flour, measure first then sift, divided

Topping:

¼ Cup (60 ml) Cold STRONG Coffee

1 Tablespoon (15 ml/14 gm/½ oz) Granulated Sugar

Melted Butter

Half Batch Filling Ingredients (enough filling for the two loaves(

3½  Cups (840 ml/560 gm/1¼ lb/20 oz) Ground English Walnuts

½ Cup (120 ml) Whole Milk

½ Cup (120 ml/115 gm/1 stick/4 oz) Unsalted Butter

1 Whole Egg, Beaten

½ Teaspoon (2½ ml) Pure Vanilla  Extract

1 Cup (240 ml/225 gm/8 oz) Sugar

½ Teaspoon (2½ ml/2 gm) Unsweetened Cocoa Powder

½ Teaspoon (2½ ml/1½ gm) Cinnamon

To Activate Yeast:

1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and 

cover with plastic wrap.

2. Allow to stand for 5 minutes

To Make the Dough:

3. In a medium saucepan, heat the milk up to just below 

boiling (about 180°F/82°C), stirring constantly so that a 

film does not form on the top of the milk. You want it hot 

enough to scald you, but not boiling. Allow to cool 

slightly, until it is about 110°F/43°C.

4. In a large bowl, mix the scalded milk, ¾ cup (180 gm/170 

gm/6 oz) sugar, and the salt until combined.

5. Add the beaten eggs, yeast mixture, melted butter, and 2 

cups (480 ml/280 gm/10 oz) of flour. 5

6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.

7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until 

smooth and does not stick. Note: I did not use all 8 cups of flour

8. Divide the dough into 4 equal pieces (they will each weight about 1.25 pounds/565 grams)

9. Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a 

kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

To Make the Filling

10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.

11. Heat the milk and butter to boiling.

12. Pour the liquid over the nut/sugar mixture.

13. Add the eggs and vanilla and mix thoroughly.

14. Allow to stand at room temperature until ready to be spread on the dough.

15. If the mixture thickens, add a small amount of warm milk.6

To Roll and Assemble the Dough:

16. Spread a clean sheet or cloth over your entire table so that it is covered.

17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)

18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle 

and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in 

diameter.

19. Spoon 1 to 1.5 teaspoons  (5ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.

20. Using the tops of your hands, stretch dough out from the center until the dough is thin and 

uniformly opaque. You can also use your rolling pin, if you prefer. 

21. As you work, continually pick up the dough from the table, not only to help in stretching it 

out, but also to make sure that it isn’t sticking.

22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin 

that you can see the color and perhaps the pattern of the sheet underneath.7

23. Spoon filling (see below for recipe) evenly over dough until covered.

24. Lift the edge of the cloth and gently roll the dough like a jelly roll.

25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in 

the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around 

itself, as this will give the dough its characteristic look when sliced.

26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.

27. Brush the top of each loaf with a mixture of ½ cup (120 ml) of cold STRONG coffee and 2 

tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of 

this.

28. Cover pans lightly will plastic wrap and allow 

to rest for approximately 15 minutes.

29. Preheat oven to moderate 350°F/180°C/gas 

mark 4.

30. Remove plastic wrap from dough and place 

into the preheated oven and bake for 

approximately 15 minutes. 

31. Turn down the oven temperature to slow 

300°F/150°C/gas mark 2 and bake for an 

additional 45 minutes, or until done.8

32. Remove bread from oven and brush with 

melted butter.

33. Check the bread every 30 minutes to ensure 

that the bread is not getting too brown. You 

may cover the loaves with a sheet of 

aluminum foil if you need to.

34. Remove from the oven and allow to cool on 

a wire rack for 20-30 minutes.

35. It is recommended that the best way to cut 

Povitica loaves into slices is by turning the 

loaf upside down and slicing with a serrated 

knife.

Poppyseed Cornmeal Parmesan Crackers

Poppyseed Cornmeal Parmesan Crackers

1 cup flour

1 cup cornmeal 

1/2 cup freshly grated parmesan

3 tablespoons unsalted butter 

3/4 teaspoon salt 

1 tablespoon poppy seeds 

flaked sea salt

Place the flour, cornmeal, parmesan, butter, salt and 3/4 cups of cold water in the bowl of a food processer and mix until it comes together in a ball. Switch the dough into another bowl and set aside for 30 minutes to 2 hours at room temperature. Once it is done resting, heat the oven to 400°F. Flour a flat surface and roll the dough out to 1/8-inch thick. Sprinkle with poppy seeds and flaked sea salt and gently roll again with the rolling pin to press the toppings in. Cut into strips about 1-inch thick, in whatever pattern you would like, and place on a baking sheet. Bake for 15-18 minutes, until the edges just begin to brown.

Graham Crackers

Graham Crackers

2 1/2 cups plus 2 tablespoons flour

1 cup brown sugar 

1 teaspoon baking soda 

3/4 teaspoons kosher salt 

7 tablespoons unsalted butter 

1/3 cup honey

5 tablespoons whole milk

2 tablespoons vanilla

3 tablespoons sugar 

1 teaspoon cinnamon

In the bowl of a stand mixer, use the paddle attachment to mix the flour, brown sugar, baking soda and salt.  Mix in the butter until it forms a coarse meal. In a glass measuring cup, whisk the honey, milk and vanilla. Add in to the flour mixture and mix until just incorporated. Flour a piece of plastic wrap and turn the dough onto it, patting into a 1-inch thick rectangle. Freeze until firm. While it's freezing, mix the sugar and cinnamon for the topping and set aside. Once the dough is firm, split it in two, putting half of it back in the freezer. Roll the other half into an 1/8th-inch thick rectangle on a floured surface. Cut the dough into crackers using a ravioli cutter, in whatever size you want, scoring lines in each cracker and then poking holes in each section with a wooden skewer. Line two cookie sheets with parchment paper and then place the crackers on the sheets and sprinkle with topping. Freeze for another 15-20 minutes, until firm again. Repeat with second half of dough. Heat oven to 350°F. Bake for 15 minutes, until browned and slightly firm (they will harden more as they cool). 

Salted Chocolate Toffee Saltines

Salted Chocolate Toffee Saltines

enough salted saltines to line your pan

1 cup unsalted butter

1 cup brown sugar

2 cups semisweet chocolate chips

flaked sea salt

Heat oven to 400°F. Line a cookie sheet with a single layer of saltines. Bring the butter and sugar to a boil in a small pot. Maintain at a boil for 3 minutes, until it turns a deep caramel color, and then pour directly over the saltines. Bake for 5-6 minutes; it will start to bubble. While it's baking, melt chocolate chips in the microwave. Remove from the oven and immediately spread the chocolate over the caramel. Sprinkle with flaked sea salt. Let cool and break into cracker pieces. 

Cinnamon Monkey Bread

Cinnamon Monkey Bread

4 tablespoons unsalted butter

1 cup milk

1/3 cup water

1/4 cup sugar

2 1/4 teaspoons yeast

3 1/4 cups flour

2 teaspoons salt 

1 cup brown sugar

2 teaspoons cinnamon

8 tablespoons unsalted butter 

Heat oven to 200°F and turn off once it reaches 200. Soften 2 tablespoons of the butter. Spread in a bundt pan and set aside. 

Warm the milk and water to about 110°. Melt the other 2 tablespoons of butter. Combine milk, water, and butter together in a measuring cup along with sugar and yeast. Stir flour and salt in a large bowl. Make a well in the flour and pour in the milk. Stir with a wooden spoon until the dough is shaggy. Flour a flat surface and knead the dough by hand for about 10 minutes, until it is smooth. Shape into a ball. Spray a clean large bowl with cooking spray or coat with oil. Place ball of dough in bowl, spray dough with more oil and cover with plastic wrap. Place in warm oven and let rise for about 50-60 minutes, until doubled in size. 

Melt other 8 tablespoons of butter. Mix brown sugar and cinnamon in a bowl. 

Remove dough from oven and flatten into an 8-inch square. cut into 64 approximately equal pieces (scissors work best for this). Make sure to separate them as you go so they don't stick back together. Roll a piece of dough into a ball, then dip in the melted butter, letting the extra drip off, and then rolling in the cinnamon sugar mixture. Place in the bundt pan. Repeat with the rest of the pieces of dough one by one. Layer the pan so they are staggered and no seams line up, in a brick pattern. Cover with plastic wrap and place back in oven to rise 50-70 minutes. Balls should have risen 1-2 inches from top of pan. 

Remove pan from oven and heat to 350°F. Take plastic wrap off the bread and bake 30-35 minuts, until the top has turned deep brown and the caramel has started to bubble around the edges. Leave in pan no longer than 5 minutes and turn out onto a platter. 

Chocolate Layer Cake

Chocolate Layer Cake

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup buttermilk

1/2 cup butter

1 tablespoon vanilla extract

1 cup boiling water

Heat oven to 350 degrees. Butter two 9-inch baking pans. Start melting the butter. Meanwhile, sift the sugar, flour, cocoa, baking powder, baking soda, and salt into the bowl of an electric stand mixer. Add in the eggs, buttermilk, melted butter and vanilla. Then beat for 2 minutes on medium speed. Add hot water and stir. Split batter into the two pans. Bake for 30 to 35 minutes, until a cake tester comes out clean. Cool on a wire rack and then in fridge.

1 cup chocolate chips

1/2 cup butter

2 cups powdered sugar

5 tablespoons milk

1/2 teaspoon vanilla

Set up a double boiler and melt the chocolate chips, stirring until smooth. Let cool for 15 minutes. Soften the butter and then beat in a stand mixer until creamy. Sift powdered sugar. Alternately add powdered sugar and milk to butter. Pour in melted chocolate and vanilla and beat until smooth and creamy.

Remove layers from fridge and assemble, frosting between each layer and all over. Decorate with chocolate chips however desired.