Atlantic Beach Pie

Crunchy, buttery, smooth, sweet, salty, citrusy. I have no idea how else to explain this amazing pie. While visiting my friends Jason and Kelly Wescott in Seattle recently, Jason made this dessert that he had heard about on NPR called Atlantic Beach Pie which comes from Bill Smith's Crook's Corner restaurant in Chapel Hill, North Carolina. It starts with a saltine cracker crust topped with a sweetened condensed milk, egg yolk and lemon juice mixture and then crowned with slightly sweetened whipped cream and sprinkled coarse sea salt. I promised myself I would make it when I returned home and I have now done so, twice. Somehow all these combinations of textures and tastes makes this a dessert you will crave, again and again. The recipe below yields one pie, about 6-8 servings.

HELPFUL HINTS

1. You may think that you've made too much crust. Abandon the thought. You'll want all that crunchy saltiness at the end. Just pack it in.

2. The dessert can rest in the refrigerator overnight and it tastes delicious the next day. I wouldn't keep it longer than that.

INGREDIENTS

Crust

1 1/2 sleeves of saltine crackers

1/3 to 1/2 cup softened unsalted butter

3 Tbs sugar

Filling

1 can (14 ounces) sweetened condensed milk

4 egg yolks

1/2 cup lemon or lime juice or a combination of the two

Fresh whipped cream and coarse sea salt for garnish

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Crush the crackers finely, but not to dust with a food processor or your hands.

3. Add the sugar.

4. Knead in the butter until the crumbs hold together like dough.

5. Press into an 8 inch pie pan.

6. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.

7. While the crust is cooling, beat the egg yolks into the milk, then beat in the citrus juice until completely combined.

8. Pour into the shell and bake for 16 minutes until the filling has set.

9. Cool out of the oven for 15 minutes then place in refrigerator for 2-3 hours.

10. Serve with fresh whipped cream and a sprinkling of sea salt.

Sachertorte

The legendary Sachertorte was invented in the 19th century by the Viennese chef Franz Sacher. The cake became famous when his son opened the luxury Hotel Sacher and this cake was served. A sachertorte is a dark, dense cake which does not use leavening, relying instead on finely ground almonds and whipped egg whites for its lightness. The cake is traditionally glazed with both an apricot jam glaze and a smooth chocolate glaze that gives it it's characteristic shine. I grew up eating European treats and cakes and I vaguely remember eating this, perhaps when we visited Austria when I was in 5th grade. This recipe is adapted from the Williams-Sonoma "Essentials of Baking" Book that I got for Christmas. It has become one of my favorites. The recipe below yields one large cake, serving approximately 12. Enjoy!

HELPFUL HINTS
1. The cake tastes even better the following day as the flavors set, so I always make this a day ahead and let it sit overnight.
2. I learned a wonderful cutting technique which uses toothpicks and a ruler. Simply use the toothpicks to mark halfway up the cake all around and let those be your guide when cutting.
3. When spreading the chocolate glaze, keep the cake on the rack and move everything around in a circular motion. This will help the glaze to coat the sides evenly while retaining a shiny top.

INGREDIENTS
Cake
6 oz semisweet chocolate, chopped
3/4 cup all-purpose flour
1/4 tsp salt
1/2 cup finely ground blanched almonds
6 large eggs, separated
1/2 tsp cream of tartar
3/4 cup sugar
1/2 cup unsalted butter
1 tsp vanilla extract

Apricot Glaze
1 cup apricot jam
2 Tbs water

Chocolate Glaze
12 oz semisweet chocolate, chopped
1 cup unsalted butter
2 Tbs corn syrup

DIRECTIONS
Cake
1. Preheat oven to 325F.
2. Butter an 8 inch springform pan, then line the bottom with parchment paper cut to fit.



3. Place the chocolate in the top of a double broiler over barely simmering water.
4. Heat, stirring often, until the chocolate melts.



5. Remove and set aside to cool slightly.
6. Stir together the flour and salt into a bowl, then stir in the ground almonds. Set aside.
7. In the bowl of a stand mixer, combine the egg whites and cream of tartar.
8. Using the whip attachment, beat on medium speed until the cream of tartar dissolves and the whites begin to thicken.
9. Increase the speed to medium-high and beat just until soft peaks form.
10. Slowly add 1/4 cup sugar and continue to beat until stiff, shiny peaks form.



11. Transfer beaten eggs to a clean bowl.
12. In bowl of clean stand mixer, combine the butter and 1/2 cup sugar.



13. Using a wire whisk, beat vigorously until the mixture is light in color and fluffy, about 5 minutes.
14. Whisk in the egg yolks, 2 at a time, beating well after each addition.



15. Whisk in the chocolate until blended, then whisk in the vanilla.



16. Using a rubber spatula, fold the dry ingredients into the batter.
17. Fold in one half of the egg white mixture, then the remaining egg white mixture.



18. Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about an hour.



19. Immediately run a small, thin knife around the inside of the pan to loosen the cake., then let the cake cool  in the pan on a wire rack for 15 minutes.
20. Release pan sides then carefully remove the pan bottom and parchment.
21. Return the cake to the rack and cool completely.

Apricot Glaze
1. In small saucepan over medium heat, combine jam and water and heat until jam melts.
2. Remove from heat and press though a fine-mesh sieve into a small bowl, then set aside.



Chocolate Glaze
1. Place chocolate, butter and corn syrup in the top of a double broiler placed over barely simmering water.
2. Heat until the chocolate and butter melt, stirring often.
3. Remove from the heat and pour the glaze through a fine mesh sieve.
4. Cool to 92F before using.



Assembly
1. Cut the cake in half horizontally to form 2 layers.



2. Using a pastry brush, coat one layer with the apricot glaze.
3. Place the remaining cake layer on top and brush the top and sides of the cake with the remaining apricot glaze.



4. Cover the cake with the chocolate glaze.



5. Serve at room temperature.

Layered Truffle Cake

I first saw a picture of this recipe a few months ago on this website. The dessert looked so amazing, as if it had come right out of a pastry shop (which I tend to frequent too frequently). I was a bit hesitant to try it, never having made a sponge cake before but amazingly it turned out great! The cake was very moist, due to the Sponge Syrup and the frosting really is made from the same ingredients as the inside of a chocolate truffle. This recipe tastes great and looks great and yields 6 servings. Enjoy!

HELPFUL HINTS
1. There are some steps that need to be done at least the day before serving, plus it needs to refrigerate for 24 hours so make sure to read through the steps carefully so you don't end up behind.
2. I didn't want to have to mess with a pastry bag so I just used a ziplog bag and cut a small tip in one of the corners.
3. To garnish the dessert with words, simply melt white dipping chocolate in the microwave, place in a ziploc bag with a small tip cut from the corner, then write out the words. Cursive works best as the word stays together.

INGREDIENTS
Frosting
7 oz bittersweet dark chocolate chips
2.5 cups heavy cream

Sponge Cake
6 egg yolks
5 egg whites
2/3 cup sugar
1/2 tsp.  cream of tartar
3 Tbs hot water
2 Tbs cocoa powder
5 Tbs cake flour
2 Tbs cornstarch

Sponge Syrup
1/2 cup water
1/2 cup sugar

Dark Chocolate Glaze
1 tsp gelatin
1/4 cup heavy cream
5 Tbs sugar
1/4 cup water
1/3 cup unsweetened cocoa powder

DIRECTIONS
Frosting
1. In a saucepan, let the cream come to a boil.
2. Pour the cream over the chopped chocolate. Let stand for 1-2 minutes.



3. Mix with whisk, until mixture is thoroughly combined, forming a smooth ganache.



4. Let cool to room temperature, then refrigerate until cold, preferably overnight.
5. When cold, whip to stiff peaks in a bowl of an electric mixer, starting from the lower setting and working up to the fastest as the cream stiffens. Once whipped, transfer to fridge until ready to use.



Sponge Cake
1. Heat oven to 375 F.
2. Line jelly-roll pan with foil and spray with nonstick spray. Set aside.



3. Sieve together cake flour and corn starch. Set aside.



4. In a bowl of a mixer, whip the egg yolks and sugar until doubled in size and pale in color.



5. In a small cup mix the cocoa and hot water.
6. With the mixer still running, add the cocoa mixture into the egg yolk mixture and whip for another 20 seconds, to combine.



7. Transfer the egg yolk mixture into a large bowl and thoroughly clean the mixer bowl.
8. In the bowl of a mixer, whip the egg whites with the cream of tartar until soft peaks.



9. In 3 additions, add the flour mixture into the egg yolk mixture, folding the flour in, being careful not to deflate the batter.



10. In 3 additions, add the the egg whites, also being careful not to deflate the batter.



11. Pour half of the batter into the prepared pan.



12. Bake for 8-9 minutes.
13. Remove the foil with the cake and let cool.
14. Line the pan with foil and spray with non stick spray. Pour the other half of the batter and bake for another 8-9 minutes. Also let cool.
15. Separate the cake from the foil and cut halfway horizontally and vertically. Repeat with the second cake layer.







Sponge Syrup
1. In a small saucepan mix together the water and sugar.
2. Let come to a boil without stirring, then let cool.

Pre-Assembly
1. Put a dab of frosting in the middle of the cake board or serving tray.
2. Place the first cake layer on top.



3. Cut out 4 strips of foil/parchment paper and place them under the edges of the cake so that they cover the rim of the cake board or the serving tray (makes for easy clean up when you’re done decorating).
4. Using a brush, soak the cake layer with the syrup.



5. Frost the cake with a thin layer of frosting.




6. Repeat with the rest of the cake layers, covering the last layer with frosting as well and reserving 1 cup of frosting for decorating.



7. Remove the foil/parchment paper strips from under the cake.
8. Place in the fridge until the glaze is ready to be poured over the cake top.



Dark Chocolate Glaze
1. Mix gelatin with water and let stand for 5 minutes, allowing the gelatin to bloom.
2. Combine the cream, sugar and cocoa in a saucepan and let come to a boil over medium heat.



3. Cook for 3 minutes past the boiling point, mixing with the spoon to prevent scorching.
4. Take off the heat, mix in the gelatin and mix thoroughly.
5. Let cool, until the glaze covers the back of the spoon.



6. Pour over the cake top right away, evening it out with a spatula.



7. Refrigerate the cake for 24 hours before cutting.



Final Assembly
1. Using a serrated knife, cut the edges of the cake making them even, wiping the knife after each cut and putting it in hot water before starting on the next cut.



2. Cut the cake in squares using the above mentioned method.



3. Place the reserved frosting in a pastry bag fitted with a simple round tip (1/3-1/2 wide).
4. Pipe a ‘drop’ of frosting in the corner of each cake square.

5. Garnish with white chocolate shapes or lettering if desired.