Last week’s gluten-free punch cake really punched me out. Mr. Photographer claims it’s his favorite (although apparently he must have several of those, ranging from somewhat favorite through a bit more favorite to the favoritest), and with the Valentine’s Day approaching an outburst of loving kindness towards him swept over me and I set out to make him this overly sweet, overly pink, and overly boozy treat. I didn’t know much about punch cake beyond that, so I spent hours looking for recipes, comparing ingredients and baking methods, and the more I read, the less I knew what to do. The instructions varied widely, so I did what I do quite often when I feel lost in life: I called my Mother. And she, being the kind soul that she is, put me in touch with a professional pastry chef, and saved the day.
Armed with a new knowledge I woke up the next day with a mission: In the name of love let us de-glutenize punch cake. I started with the boozy punch the cake was to be soaked in, and the more I stirred and tasted it, the more awesome it seemed, and the more courageous I felt. How hard can it be? It’s just a simple vanilla cake, really, with some mighty tasty alcohol thrown in. Piece of cake.
Please, never-ever underestimate gluten-free baking. The gluten-free gods are vindictive nasty creatures, and the moment the thought it’s going to be easy just crosses your mind, they start plotting their revenge against you. How? Let me count the ways.
First, the batter I made following Ms. Confectioner’s tried and true recipe and using supposedly the best gluten-free flour on the market ended up so thick I wasn’t even able to get it out of the bowl. We’re talking “stand the spoon in it” thick, and getting thicker by the minute. Obviously it was going to take more than just sub the gluten flour with the outrageously expensive gluten-free mix, even if the package clearly stated to measure “cup-for-cup”! But I was just starting out and my fighting spirit was still going strong. I’m simply going to recalculate and make some adjustments. I can do that. Especially in the name of love.
The second attempt at the batter looked much better – until I transferred it onto the baking sheet, that is. Then it just sat there in the middle of the parchment paper refusing to move, like a stubborn toddler at a toy store. No and no, you can’t make me. Well, I raised two
stubborn determined toddlers in my lifetime, so some eggy batter won’t throw me. It might’ve taken a lot of convincing with spatula dipped into water, but eventually I had the batter where I wanted it, spread on the entire sheet. Looking through the oven door it was wildly bubbling up in the pan, and I was slowly starting to lose my patience and getting more and more frustrated. Come on! The cake batter is supposed to rise in an orderly way and not behave this erratically. This is no fun.
Despite everything the cakes emerged out of the oven looking surprisingly normal. OK, so it’s not the best baking experience I’ve had, but we’re halfway there. I’ll let the cakes cool, in the meantime I’ll regain my cool as well, we’ll spread some jam on and pour the oh-so-good punch over, and we’re done. And tomorrow upon taking a bite Mr. Photographer will declare me the best wife ever.
Unfortunately, the gluten free gods were nowhere near finished with me and the worst was yet to come. When I carefully started soaking the cake with punch, the once very sturdy cake started literally falling apart in front of my eyes, and I very nearly followed in its footsteps. In my head I quickly counted how many eggs, flour, time and energy I put into that cake, and wasn’t sure if I wanted to cry or start throwing my dirty bowls and spatulas around. I briefly considered slurping up all the boozy liquid instead of wasting it on the darn cake, leaving the kitchen disaster for Mr. Photographer to deal with and call it quits. But I guess I’m too bull-headed for that 🙂
I admit to shedding some angry tears. I admit not being so gentle with the cake anymore. I splatted the booze in splotches onto the cake, slapped the top layer on, shoved the thing into the fridge, weighed it down, and went to bed. Tired, furious, and disappointed. The next day I sheepishly took it out, and cut away the edges. And to my amazement it was a-OK. It wasn’t the most gorgeous cake I’ve ever made… but the layers melded together, the punch-soaked center firmed up, and the cake smelled heavenly: it had hints of lemon, orange, raspberry… and rum. Don’t forget the rum.
The punch cake lesson the gluten-free gods taught me is three-fold: (1) Gluten-free baking will never be the same as gluten baking. It has its own principles, and it will take time to learn them all. Humility and patience is the name of the game. (2) Things are never as bad as they look at a first glance, and it’s best not to make hasty decisions (like wanting to throw unfinished cake away). (3) Things don’t always work out as we want them to, and we (I!) need to learn to roll with the punches baking and life will throw our way. Wish me luck in all of that!
To gain back some self-confidence after last week’s “pink nightmare” I’ve decided to make something simpler this weekend: Bavarian crème with coffee and white chocolate coupled with cute chocolate cut-out cookies. I went for hearts to keep with the Valentine’s Day theme, and once again made them gluten-free for my guy. The process is very simple. Unlike crème anglaise, which is custard crème thickened with eggs, Bavarian crème is lightened with cream and firmed up with gelatin. You pour it into a springform pan lined with parchment and let it set. When unmolded, the dark chocolate cookies look beautiful standing out against the beige coffee crème, and provide a nice crunchy contrast to the smooth sweet crème. It’s a simple dessert, but decorated with couple of fresh raspberries/strawberries it offers despite relatively few ingredients a cuteness overload, and is good not only for Valentine’s Day, but any time your heart longs for something sweet!
Bavarian Crème Cake with Chocolate Hearts and Raspberries
Chocolate Heart Cookies:
- 140 g (1 cup) good quality gluten-free flour mix
- 1/2 teaspoon xanthan gum (omit if your mix contains gums already)
- 40 g (½ cup) unsweetened cocoa powder
- pinch salt
- ¼ teaspoon baking powder
- 56 g (4 tablespoons, 1/4 cup) unsalted butter, room temperature
- 100 g (1/2 cup) granulated sugar
- ½ teaspoon vanilla
- 1 egg, room temperature, beaten
- 20 g Knox powdered gelatin (almost 3 whole packets; 7 g each)
- ½ cup water
- 500 ml (2 cups) half-and-half (or whole milk)
- 1 ½ tablespoons instant coffee granules
- 6 egg yolks
- 100 g (5.5 oz.) granulated sugar
- 2 teaspoons vanilla
- 100 g (3.5 oz.) white chocolate, chopped
- 500 ml (2 cups) heavy cream
Liqueur syrup for brushing the cookies:
- 8 tablespoons Crème de Cocoa liqueur
- 100 ml (3 oz.) water
- + 1 egg, beaten – for egg wash to brush the cookies (optional)
– 200 g (7 oz.) fresh raspberries
- To make the chocolate cookies: Line a cookie sheet with parchment; preheat the oven to 325 °F (162 °C). Mix together all dry ingredients in a bowl, set aside.
- Whip butter and sugar together until fluffy, gradually add in vanilla and beaten egg; mix well.
- Combine the butter-egg mixture with dry ingredients until the dough comes together in a ball.
- Roll out the dough between two sheets of parchment paper to about 6 mm thickness; freeze the dough until firm, about 5 minutes.
- Cut out cookies, arrange them on the parchment lined sheet (they don’t need much room, as they won’t spread much, if at all.) Freeze the cookies until firm, about 5 minutes.
- Bake the cookies for about 9 minutes, until the centers are opaque and not shiny anymore. Don’t overbake. Brush the still hot cookies with egg wash, if desired. Let the cookies cool on the sheet for couple of minutes, and then transfer them to a cooling rack to cool completely. (The cookie dough as well as the cookies can be made in advance and frozen. Let the cookies come to room temperature before proceeding.)
- Bavarian Crème: Combine gelatin with water; set aside for about 10 minutes to let the gelatin “bloom.” Line the bottom of a 18 cm (7 inch) round springform pan with parchment paper; lightly butter the sides.
- Whisk egg yolks with sugar and vanilla for couple of minutes until light yellow and thick. In a deeper saucepan, heat up the half-and-half/milk with coffee until hot.
- Prepare water bath by placing the saucepan with milk into a bigger pan filled with water. Pour some of the hot milk into the egg yolk mixture, whisking constantly, to temper it, and then pour the warm egg yolk mixture back into the saucepan with milk. Cook the crème in the water bath for about 10 minutes, stirring constantly, until the crème thickens somewhat and coats the back of a spoon. Remove from heat.
- Add chopped white chocolate to the hot crème; mix thoroughly to melt the chocolate. Let the crème cool a bit, and then add in the bloomed gelatin while the crème is still hot. Mix well to melt the gelatin into the crème. Strain the crème into a bowl, and let it come to room temperature, stirring occasionally.
- Whip the heavy cream until soft peaks form. With a spatula, carefully fold the whipped cream into the crème.
- Assembling the cake: Carefully pour some of the crème into the springform pan to cover the bottom, and place the pan into the fridge for 5 minutes to let the filling set a bit. (Leave the remaining crème on the counter; you don’t want it to start setting just yet.) Sprinkle the crème with raspberries. Continue layering crème and fruit, letting each coffee layer set in the fridge for couple of minutes, and ending with the crème on top. Let the cake chill in the refrigerator until the crème is well set, at least 4 hours.
- Carefully unmold the cake onto a serving plate. Brush the chocolate hearts with syrup and press them against the sides of the cake. Decorate the cake with grated chocolate and fruit if desired, and serve.