Gesine Bullock-Prado's sweet salute to St. Patrick's Day

close

Video

Sweet salute to St. Patrick's Day

Pastry chef Gesine Bullock-Prado whips up these delicious desserts

Pastry chef Gesine Bullock-Prado whips up these delicious desserts to tempt your sweet tooth!

THE LOVERS, THE DREAMERS AND YOU CAKE

Makes 8 servings

Ingredients for the cake

1 pound (455 g) unsalted butter, at room temperature

4 cups (800 g) granulated sugar

10 eggs

2 teaspoons lemon extract

6 cups (750 g) all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

2 1/2 cups (600 ml) nonfat buttermilk

2 to 3 drops each of red, orange, yellow, green, blue, and purple food coloring

Ingredients for the frosting

4 cups (400 g) confectioners' sugar

2 (8-ounce / 225-g) packages cream cheese, at room temperature

1/2 cup (115 g) unsalted butter, at room temperature

1 teaspoon vanilla extract

Method for the cake

Preheat the oven to 350°F (175°C). Line two half sheet pans with parchment. Using a ruler, measure along the shorter sides of the half sheet pans and mark the parchment paper in thirds, so the pans are split 3 ways lengthwise. Flip the parchment paper over so the marks are visible but do not transfer to the cakes during baking.

In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and granulated sugar and whisk until light and fluffy. Slowly add the eggs, one at a time. Beat for 1 minute after each addition to incorporate. Add the lemon extract and stir to incorporate.

In a bowl, sift together the flour, baking powder, and salt. With the mixer running, add approximately one-quarter of the buttermilk to the butter mixture, then one-third of the flour mixture. Continue alternating additions of buttermilk and flour until both are incorporated. Don't over-mix.

Divide the batter evenly among 6 bowls, approximately 2½ cups (600 g) of batter in each bowl. Mix and match drops of the food colorings in each bowl to come up with the following colors: red, orange, yellow, green, blue, and purple. Two drops of food coloring should be enough for each bowl.

Transfer the red batter to a pastry bag fitted with a large open tip. Pipe the batter onto one-third of the sheet pan. (You'll use all the red batter.) Clean the tip and bag (unless you are using disposable bags), then fill the clean bag with the orange batter. Pipe the orange batter onto the middle third of the sheet pan. Clean the tip and bag again, then fill the clean bag with the yellow batter and pipe it onto the last third of the sheet pan. On the second sheet pan, repeat the process with the green, blue, and purple batter (in that order).

Bake the cakes for 25 to 30 minutes, until the tops of the cakes spring back lightly when touched. Allow the cakes to cool completely,

Method for the frosting

In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients and whisk until smooth. Refrigerate for 1 hour to set.

Assembly

Trim each colored panel of cake to a strip approximately 5 inches wide by 16 inches long (12 by 40.5 cm). Trim the ends of the cakes as well. Transfer the red layer to a clean sheet pan lined with parchment paper. Apply a very thin, even layer of frosting over the red layer. Carefully place the orange layer on top of the frosted red layer and press gently to adhere. Repeat the frosting and layering process with the yellow, green, blue, and purple cake strips (in that order). Cover the assembled cake with plastic wrap and freeze for 30 minutes to stabilize it.

Using a very sharp serrated knife, trim the sides and ends of the cake. The sides need to be perfectly level, so be slow and steady. Apply a very thin coat of frosting on all sides of the cake and freeze again for 30 minutes.

Carefully transfer the cake to a serving platter, turning it over on its side so the layers are now vertical. Apply a thin layer of frosting to the newly exposed side of the cake and freeze for 10 minutes, or until the frosting has set. (You can leave the cake with the layers lying horizontally, if you prefer.)

Apply a finishing coat of frosting over the entire cake.

Preheat the oven to 225°F (107°C). Take some of the extra pieces of trimmed cake (I like to use the red), place them on a sheet pan, and bake until the pieces have dried (but not browned), about 10 minutes. Cool the pieces completely, then pulse in the food processor to fine crumbs.

Fold a piece of parchment paper in half and cut out varied sizes of half hearts (so they will be full hearts when you unfold them). Apply the heart stencils to the top of the cake. Pat the cake crumbs onto the exposed frosting along the sides and top of the cake. Make sure to brush the crumbs from the tops of the stencils so that the crumbs don't later tumble into the heart shapes. Gently remove the stencils to reveal the pristine hearts.

You can simply slice the cake and serve it as is. But if you'd like to create heart-shaped slices, cut a normal slice and use a heart-shaped cake ring or cookie cutter to stamp out a heart shape.

INTERIOR HEART

Ingredients for the cake

1 pound (455 g) unsalted butter, at room temperature

4 cups (800 g) granulated sugar

10 eggs, at room temperature

1 teaspoon vanilla extract

6 cups (750 g) all-purpose flour

1 1/2 teaspoons salt

2 tablespoons baking powder

2 1/2 cups (600 ml) nonfat buttermilk

3 or 4 drops red food coloring

Ingredients for the buttercream

10 egg whites

2 cups (400 g) granulated sugar

Pinch salt

1 1/2 pounds (685 g) unsalted butter

Method for the cake

Preheat the oven to 350°F (175°C). Line a half sheet pan with parchment and spray with nonstick cooking spray. Spray a large tube or angel food baking mold with nonstick baking spray. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and granulated sugar until light and fluffy, 5 to 10 minutes. Scrape the sides and bottom of the bowl a few times. Add the eggs, one at a time, beating for 30 seconds between each addition. Add the vanilla.

In a large bowl, stir together the flour, salt, and baking powder. With the mixer on low, alternate additions of the flour mixture and the buttermilk. Using a large rubber spatula, scrape the bottom and sides of the bowl to ensure the batter is well mixed.

Transfer a little less than half of the batter to a large mixing bowl. Add the food coloring to the bowl and stir to distribute the color.

Spread the red batter in an even layer in the prepared half sheet pan and bake until the cake is just barely done and feels firm when touched but doesn't spring back, 10 to 15 minutes. Allow to cool completely.

Put half of the un-dyed batter in the bottom of the tube pan. Using a 3-inch (7.5 cm) heart-shaped cookie cutter, stamp out 14 or 15 heart shapes from the red cake. Place the hearts in the tube pan, rounded side down into the batter and point sticking up. Don't press the hearts all the way down into the batter, just enough that the batter keeps them upright. Place them as close together as you can while still keeping the hearts properly angled in the round.

Fill a large pastry bag with the remaining un-dyed batter and pipe it into the tube pan, making sure to fill any hard- to-reach areas and covering the hearts completely. Bake for 45 to 50 minutes or until the cake is golden brown and springs back when gently touched. Allow to cool completely in the pan.

Method for the buttercream

In the bowl of a stand mixer, combine the egg whites, granulated sugar, and salt. Constantly whisk the egg white mixture over a bain marie (a large saucepan half full of simmering water) until the sugar has completely dissolved and feels warm to the touch (attach a thermometer and make sure the mixture reaches 160°F / 72°C if you are nervous about uncooked eggs.

Transfer the bowl to a stand mixer fitted with the whisk attachment and whisk on high until the mixture quadruples in volume and the bowl is cool to the touch.

Add the butter, a few tablespoons at a time, until the buttercream thickens. The icing may look as if it's starting to separate and appear chunky; this is perfectly normal. Just walk away for a few minutes while the mixer does its work, and you'll come back to beautiful buttercream.

Assembly

Run a long, thin knife along the edge of the baking pan to release the cake. Place a cake platter on top of the tube pan, face down, and flip the pan over. Gently left the pan off so the cake remains on the platter.

Coat the cake with a smooth layer of buttercream. Serve immediately, or store in the refrigerator for up to 3 days.

KRAPFEN

Makes 20 Krapfen

Ingredients for the sponge

3/4 cup (180 ml) warm whole milk

2 teaspoons dry active yeast

Pinch granulated sugar

1 1/4 cups (175 g) bread flour

Ingredients for the dough

2 teaspoons dry active yeast

1/4 cup (60 ml) warm whole milk

3 egg yolks

1 teaspoon vanilla extract

Zest of lemon

1/2 teaspoon salt

1/3 cup (65 g) granulated sugar

6 tablespoons (85 g) unsalted butter, very soft

2 cups (280 g) bread flour

Ingredients for assembly

Vegetable oil (enough to fill a stockpot 4 inches / 10 cm deep for frying)

1 cup (240 ml) apricot jam (or the jam or filling of your choice)

Confectioners sugar, for dusting

Method for the sponge

Place the warm milk (not hot-you don't want to kill the yeast) in a small bowl and sprinkle with the yeast and granulated sugar. Let sit undisturbed 3 to 5 minutes to bloom the yeast (blooming is the term for letting the yeast become active and bubbly in a liquid).

In the bowl of a stand mixer fitted with the dough hook, add the yeast mixture and flour and mix until smooth. Cover with a damp kitchen towel and allow the sponge to rise at room temperature. Proceed to the dough stage just as the sponge starts to fall, which takes about 1 hour.

Method for the dough

In the bowl of a stand mixer fitted with the dough hook, sprinkle the yeast over the warm milk and allow to bloom. Add the sponge and mix at low speed.

Meanwhile, in a small bowl, stir together egg yolks, vanilla extract, lemon zest, salt, and granulated sugar. Add to the sponge mixture. Add the butter, small pieces at a time, mixing until incorporated. Slowly add the flour and mix until the dough is smooth, shiny, and elastic, 15 to 20 minutes.

Spray the dough with a light coating of nonstick baking spray and cover with plastic wrap. Allow to rest for 1 hour at room temperature.

Divide the dough in half. Roll each piece into a rope and cut each into 10 shorter ropes. Roll each rope into a tight round bun, using no flour on your surface (to avoid flour burning in the hot oil). Place the buns on a parchment-lined sheet pan and allow them to rise in a warm place until slightly less than doubled in volume. Place a moist dish towel over the buns while they're resting to prevent them from developing dry skins.

Add at least 4 inches (10 cm) of vegetable oil to a large stockpot and heat to 360°F (180 C).

Add the Krapfen to the oil, one at a time, gently placing them in the oil seam side up. Six per batch is usually the perfect amount. Allow to brown for 4 to 5 minutes, then flip the Krapfen and cook the other side for 3 to 4 minutes, until brown. Transfer the Krapfen to a cooling rack or a paper towel-lined sheet pan to allow oil to drain off and the Krapfen to dry. Repeat with the remaining dough.

Assembly

Fit a pastry bag with an open tip (large enough to allow jam to flow freely but small enough not to create a huge hole) and fill with the jam or filling of your choice. Insert the pastry tip into the Krapfen and gently fill.

Sift confectioners' sugar on top of your Krapfen. Serve immediately.

THE CELEBRATION CAKE

Makes 1 (10-inch / 25-cm) cake

Ingredients for the vanilla layers

1 cup (230 g) unsalted butter, at room temperature

2 cups (400 g) granulated sugar

5 eggs, at room temperature

1 tablespoon vanilla bean paste

3 cups (375 g) all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 1/4 cups (300 ml) buttermilk

Ingredients for the flourless chocolate layers

3/4 cup (150 g) granulated sugar

1/2 cup (40 g) Dutch-process cocoa powder

1/2 teaspoon salt

6 eggs

8 ounces (225 g) bittersweet chocolate, finely chopped

1 cup (230 g) unsalted butter

1 teaspoon vanilla bean paste

Ingredients for the ganache

1/2 cup (120 ml) heavy cream

2 tablespoons unsalted butter

2 tablespoons corn syrup

8 ounces (225 g) bittersweet chocolate, finely chopped

Ingredients for the raspberry buttercream

5 egg whites, at room temperature

1 cup (200 g) granulated sugar

1 pound (455 g) unsalted butter, softened

1/4 cup (60 ml) smooth raspberry preserves

Ingredients for the assembly

1 cup (240 ml) smooth raspberry preserves

1 pint (250 g) fresh raspberries

Method for the vanilla layers

Preheat the oven to 350° (175°C). Prepare three 10-inch (25-cm) round cake pans by lining the bottom of each with a round of parchment paper and spraying with nonstick baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, scraping the bowl after each addition and making sure that each egg is completely incorporated before adding the next. Add the vanilla bean paste and mix.

In a bowl, whisk together the flour, baking powder, and salt.

Add one-third of the flour mixture to the egg-butter mixture and mix until just incorporated. Add half of the buttermilk and mix until just incorporated. Continue alternating additions of flour and buttermilk until both are fully incorporated.

Divide the batter evenly among the three prepared pans. Bake for 45 minutes, or until the tops of the cakes are golden brown and spring back when touched. Set aside to cool completely.

Method for the flourless chocolate layers

Preheat the oven to 325° (165°C). Prepare three 10-inch (25-cm) round cake pans by lining the bottom of each with a round of parchment paper and spraying with nonstick baking spray.

In the bowl of a stand mixer fitted with the whisk attachment, add the granulated sugar, cocoa powder, and salt and whisk together until well integrated. Add the eggs, one at a time, and mix until a smooth paste forms.

In a heatproof bowl, combine the chocolate and butter and place over a bain marie (a large saucepan half filled with gently simmering water). Stir with a large rubber spatula until the chocolate is completely melted.

With the mixer running on low speed, slowly pour the chocolate-butter mixture into the egg mixture, scraping all the chocolate into the bowl. Add the vanilla bean paste. Whisk until fully combined.

Divide the batter among the three prepared pans. Bake for 15 to 20 minutes, until the cake just begins to pull away from the sides of the pan and feels firm but not hard in the center. Set aside to cool completely.

Method for the ganache

In a saucepan, combine the cream, butter, and corn syrup. Bring to a simmer.

Place the chocolate in a heatproof bowl and pour the hot cream mixture over the chocolate, making sure the chocolate is completely covered. Allow to sit undisturbed for 2 minutes. Stir clockwise until the ganache is shiny and emulsified. Cover with plastic wrap and allow the ganache to cool just to a spreadable consistency.

Method for the raspberry buttercream

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Beat until just frothy.

Meanwhile, in a saucepan, combine the granulated sugar with cup (80 ml) water. Stir over medium heat until the sugar is completely melted. Attach a candy thermometer to the side of the saucepan and bring the syrup to 240°F (116°C).

With the mixer running on medium speed, slowly pour the hot syrup down the side of the bowl into the egg whites. Increase the speed to high and whip until stiff peaks form and the bowl is cool to the touch.

Add the butter, a few pieces at a time (you may not need it all). When the buttercream starts to look like it's curdling, add just one more piece of butter and continue whisking for a few minutes until the texture becomes smooth and creamy. Add the raspberry preserves and whisk until integrated.

Assembly

Place a vanilla layer on a serving platter. Spread 3 tablespoons preserves evenly over the layer. Refrigerate for 10 minutes to set. Spread a very thin layer of ganache, about inch (3 mm) thick, along the top of the preserves. Top with a layer of chocolate cake and press gently to adhere. Spread a ¼-inch (6-mm) layer of raspberry buttercream on top of the chocolate layer. Continue alternating in that order-vanilla cake, raspberry preserves, ganache, chocolate cake, and raspberry buttercream- until you have topped the cake with the last chocolate layer. Spread an even layer of the remaining raspberry buttercream across the top.

Allow the buttercream top to set, uncovered, in the refrigerator for 30 minutes, and then cover the cake tightly with plastic wrap. Let the cake rest in the refrigerator for about 2 hours.

If the remaining ganache has hardened, place it over a bain marie until it is very loose. Spread a thin, even layer over the sides of the cake and transfer the remaining ganache to a large pastry bag fitted with a large star tip. Pipe the ganache in a filigree pattern along the perimeter of the top of the cake. Allow the cake to set at room temperature for about 20 minutes.