How about a little cake just for you...

Mizmo

Mizmo

Well-known Member
Location
Ontario, Canada
Doing a major file clean up on my Mac and finding all sorts of things, this recipe being one of them.

I remember making it up a couple of times and always enjoyed especially with a chocolate cake mix.
It did not take me very long to get through the bag of mix.
Nice little treat for just you.
Easy peasy.
Now I wanna rush out and shop for the mixes.
I want one


cake.GIF
 

Mizmo said:
Doing a major file clean up on my Mac and finding all sorts of things, this recipe being one of them.

I remember making it up a couple of times and always enjoyed especially with a chocolate cake mix.
It did not take me very long to get through the bag of mix.
Nice little treat for just you.
Easy peasy.
Now I wanna rush out and shop for the mixes.
I want one


View attachment 323993
Click to expand...
OMG! This is so awesome and so dangerous!
Thank you? šŸ˜¬
 
I do/make almost every night.
it's called Cup a Cake.
 

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Since our oven no longer works I am very intrigued to try this recipe of yours!

When I read the title I wondered if you'd be describing how to make a Portuguese Cookie Cake. I made one for a before-Christmas gathering for a group of very good cooks and foodies. Once again they loved it and it is very simple. The directions I follow were given to me by a pen friend in Portugal who makes it all the time for his family. He doesn't use tapioca to preserve it as it just doesn't last long enough to justify the bother.

Get everything ready ahead of time. Here is what we do:

For the coffee: I pick up a 16oz cup of a good quality dark roast from our favorite place.

For the Chantilly: Put a pint of heavy cream from the fridge into the freezer about a half hour ahead of making the cake. Measure out four tablespoons of powdered sugar. Add two tsp vanilla. Whip all the ingredients together until it holds peaks in a metal bowl and then put in the freezer until needed and again after each use.

For the cookies: Open up two tubes of Mariaā€™s wafer cookies. (I donā€™t break any up to use to fill in between the whole cookies.)

For garnish: Find a bar of dark chocolate with some coffee in it. I like expresso flavored. Use a knife to turn it into a pile of shavings.


Assembling the cake:

Get a big enough plate. Dip the first cookie in the coffee face down, turn it w/ a dinner fork, steady it with fingers of your other hand, shake it off and then place it dead center on the plate. The goal should be to get the cookie saturated with coffee but you have to be careful it doesnā€™t get too saturated or it will fall apart.

Do the same for six more, one at a time and place each one around the center cookie to complete the first layer.

Now take the Chantilly out of the freezer and spread it over that layer about an 1/8 inch or more and then return the bowl to the freezer.

Repeat for as many layers as you like. Make sure you have enough left for a nice top layer and if there is enough you could consider spreading some all around the sides. Finish by spreading the shavings from your bar of coffee themed dark chocolate over the top.

If you're making it ahead of time it is good to freeze it in Tupperware cake box of some kind. It can then travel for an hour to get where you're going and sit around for a couple more until dinner is done and it is time for desserts.


Here is a video showing one way to make a restaurant quality Portuguese Cookie Cake. This looks both more pro and like much more trouble. Iā€™m sure using gelatin would make the cake more stable for longer. https://youtu.be/Z2860QKkav0?si=zjIglYQZib3FMfBv
 
JBR said:
Gas or electric oven? And what's the problem?
Click to expand...

Gas. It is a late 50's refurbished (we thought) O'keef & Merritt with the center griddle. The pilot won't light the stove. PG&E ruled that it should remain off and permanently shut off one front burner too. When we remodeled the kitchen we deliberately built it around that stove so that putting in anything else will be awkward. Because the floor has so much pitch in it I had to allow 37 inches between the counter/cabinets on either side. My hands are not really able to do a whole lot of building any longer so we just ignore it and make do with its three working burners. We also have decent toaster oven and the microwave includes a convection oven, though I've never been comfortable using it.
 
MarkD said:
Since our oven no longer works I am very intrigued to try this recipe of yours!

When I read the title I wondered if you'd be describing how to make a Portuguese Cookie Cake. I made one for a before-Christmas gathering for a group of very good cooks and foodies. Once again they loved it and it is very simple. The directions I follow were given to me by a pen friend in Portugal who makes it all the time for his family. He doesn't use tapioca to preserve it as it just doesn't last long enough to justify the bother.

Get everything ready ahead of time. Here is what we do:

For the coffee: I pick up a 16oz cup of a good quality dark roast from our favorite place.

For the Chantilly: Put a pint of heavy cream from the fridge into the freezer about a half hour ahead of making the cake. Measure out four tablespoons of powdered sugar. Add two tsp vanilla. Whip all the ingredients together until it holds peaks in a metal bowl and then put in the freezer until needed and again after each use.

For the cookies: Open up two tubes of Mariaā€™s wafer cookies. (I donā€™t break any up to use to fill in between the whole cookies.)

For garnish: Find a bar of dark chocolate with some coffee in it. I like expresso flavored. Use a knife to turn it into a pile of shavings.


Assembling the cake:

Get a big enough plate. Dip the first cookie in the coffee face down, turn it w/ a dinner fork, steady it with fingers of your other hand, shake it off and then place it dead center on the plate. The goal should be to get the cookie saturated with coffee but you have to be careful it doesnā€™t get too saturated or it will fall apart.

Do the same for six more, one at a time and place each one around the center cookie to complete the first layer.

Now take the Chantilly out of the freezer and spread it over that layer about an 1/8 inch or more and then return the bowl to the freezer.

Repeat for as many layers as you like. Make sure you have enough left for a nice top layer and if there is enough you could consider spreading some all around the sides. Finish by spreading the shavings from your bar of coffee themed dark chocolate over the top.

If you're making it ahead of time it is good to freeze it in Tupperware cake box of some kind. It can then travel for an hour to get where you're going and sit around for a couple more until dinner is done and it is time for desserts.


Here is a video showing one way to make a restaurant quality Portuguese Cookie Cake. This looks both more pro and like much more trouble. Iā€™m sure using gelatin would make the cake more stable for longer. https://youtu.be/Z2860QKkav0?si=zjIglYQZib3FMfBv
Click to expand...


That sounds delicious but way too much work for me.
Cup or mug cake mix much easier especially when you have the mix all ready to go in the bag.
I also used a small ramekin and popped it out if I wanted to fancy it up for a visitor.

Sometimes I added raisins before I microwaved but mostly added whatever fruit I had on hand,
I was hoping to get out today to get those cake mixes but been snowing overnight so have to wait for that to clear.
... chocolate cookie instead with coffee today but that is okay coz I like them too.šŸ˜‹
 
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JBR said:
I can't recommend anything. I rebuilt our electric oven a couple years back with a fairly simple replacement of the heating element.

How dangerous (or not) would it be to light the oven's burner with a spark lighter?
Click to expand...

Pretty difficult to reach but that is an idea I should at least try to decide how practical it might be. Thanks. Now I'm trying to remember how well it kept to the intended temperature and if that would be affected if I got it started with a spark lighter.
 
MarkD said:
Pretty difficult to reach but that is an idea I should at least try to decide how practical it might be. Thanks. Now I'm trying to remember how well it kept to the intended temperature and if that would be affected if I got it started with a spark lighter.
Click to expand...
I use a short spark lighter for O/A torch tips. But there are the ones with a long reach that people use with gas barbecues. I've seen them but I don't own one, as here we fuel our barbecue with wood.
 
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