Vanilla Walnut Cake with Vanilla Buttercream Frosting

I’ve mentioned this before and I’ll state it again – my family has an uncanny fascination with buttercream-covered cakes.  We favor them over crisp cookies, juicy pies, and somewhat drier cakes.  If there is a lick-your-fingers-buttercream-covered cake, it will always take the coveted first prize.  And you already know about my infatuation with vanilla – yes, I’d always choose it over chocolate; that’s why, when my grandma asks which dessert to whip up when I’m in Romania, this Vanilla Walnut Cake with Vanilla Buttercream Frosting is at the top of my list. 

This Vanilla Walnut Cake with Vanilla Buttercream Frosting is yet another masterpiece that can only be achieved by nursing and diligently whisking the egg and sugar mixture in a bowl over a pot of simmering water, which at times can be daunting and irking.  However, I’m proud of my merry path to mastering the art of cooked cream over a double boiler because the nicely thickened silkiness you create is worth a small fortune and will make you ignore the free facial and aching bicep muscle!  

The cake is vanilla-infused, soft and pillowy, textured with toasted, fragrant walnuts and offers the perfect balance to the luxurious, velvety vanilla speckled frosting, while the glossy chocolate ganache on top brings a beautiful, rich counterpart to the whole experience.  There are lots of flavors and textures woven into this glorious cake albeit in the end it all comes down to the same humble yet mighty potent main ingredient and star of the show – you guessed it, vanilla.  And if I haven’t dished enough about my love for vanilla or this particular cake, let me make it clear: this is my favorite vanilla cake and I hope you enjoy it just as much as I do!   

Vanilla Walnut Cake with Vanilla Buttercream Frosting

By Simply Romanesco inspired by my Grandma Vicki

Makes: 24 squares

Ingredients for the Batter:

·         6 egg whites, at room temperature

·         180 grams sugar

·         1 teaspoon vanilla extract

·         120 grams all-purpose flour

·         1 teaspoon baking powder

·         Pinch of salt

·         150 grams roasted walnuts, roughly chopped

Ingredients for the Vanilla Buttercream Frosting:

·         6 egg yolks, at room temperature

·         210 grams confectioners’ sugar

·         Seeds from 1 vanilla bean

·         50 ml whole milk

·         250 grams butter, at room temperature

Ingredients for the Chocolate Ganache:

·         170 grams (6 oz.) semi-sweet chocolate chips

·         2/3 cups heavy cream

·         1 teaspoon vanilla extract

Instructions for the Batter:

Preheat the oven to 375°F.  Coat the bottom and sides of a 14 x10 x 2-inch baking pan with butter and flour.

In a medium bowl, combine the flour, baking powder and salt.  Set aside.

Separate the egg yolks (you will use the egg yolks for the buttercream frosting) and egg whites.

In a large bowl, beat the egg whites using an electric hand mixer until they hold medium-firm peaks.  Add the sugar and vanilla extract and beat to incorporate.  Gradually, add the flour mixture.  Using a spatula, fold in the chopped walnuts. 

Pour the batter into the prepared pan making sure the batter spreads all throughout the pan, and bake for 22-23 minutes or until a tester comes out clean and the cake is nicely golden-brown.  Cool completely in the pan on a rack.

Instructions for the Vanilla Buttercream Frosting:

In a medium heat-proof bowl, beat the eggs yolks with the confectioners’ sugar for 2-3 minutes.  Add the seeds from the vanilla bean and beat to incorporate.  Slowly, pour in the milk and beat until fully incorporated.  Put the bowl on top of a pan of simmering water, making sure that the base of the bowl doesn’t come in contact with the water.  Gently and leisurely beat the eggs, sugar, vanilla and milk mixture with a whisk until it thickens and looks like a thick cream, about 30 minutes.  Set aside to cool completely, stirring occasionally. 

In a large bowl, using an electric hand mixer, beat the butter on medium speed until light yellow and fluffy, about 3 minutes.  Slowly and in batches, add the vanilla cream and beat on medium-low speed, scrapping down the bowl as necessary, until smooth and creamy.  Don’t whip!   

With a knife or offset spatula, evenly spread the frosting over the cake.  

Instructions for the Chocolate Ganache:

Place the chocolate chips in a medium bowl and set aside.  Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat.  Cook until small bubbles appear on the outside edge of the cream.  Pour the hot cream mixture over the chocolate chips.  Using a fork or a spoon, gently stir until all the chocolate is melted and the mixture is smooth.  

Drizzle the chocolate ganache all over the cake.  Allow the ganache to harden.  Cut the cake into squares and serve.

Poftă Bună! (Bon Appétit!)

Viennese Iced Coffee

I started 2013 with a restaurant review.  And I almost went the same route this year but eventually decided against it and instead opted for a cold, frothy drink.  Oddly enough, I keep craving icy treats in cold weather when that should normally happen in scorching temperatures.  But what could be better than coffee and ice cream paired together in one wicked frozen drink?  

 

On a cold, snowy afternoon, we were watching this brilliant yet deeply sad French drama ("Three Colors: Blue" – a must-see especially if you’re a fan of French cinema or foreign films in general) with our friends Gretchen and Joel.  At one point in the movie, the main character goes into a coffee shop and orders “her usual” – coffee and ice cream.  In a nutshell, it was a small cup of coffee that the woman ever so slowly pours over the side of ice cream; but that was all I needed – I was instantly thirsty for Viennese Iced Coffee!  The very next day, in arctic temperatures, I went and bought a huge container of ice cream (yes, I’m one of those peculiar people who don’t have any ice cream in the freezer because I could devour it by the ladle) and whipped up Viennese Iced Coffee, a really tasty frozen coffee beverage very popular in Viennese coffee shops that I haven’t sipped in an extremely long time!

I may or may not have mentioned that I’m a voracious coffee drinker!  In the morning, I usually go for a double espresso if I’m in the vicinity of a Starbucks or the dark and intensely smoky French Roast coffee when I’m at home.  Needless to say, I love coffee in desserts.  This particular Viennese Iced Coffee recipe has the best of both worlds.  It’s a dessert type of drink with very strong coffee and ice cream, which adds a delightful sweetness and vanilla-infused creaminess.  Not to mention that this cold drink is the perfect afternoon sweet treat that will give you the right amount of caffeine to power through the rest of your day.  And if you’re in the mood for happy hour, adding a splash of Amaretto or Irish Cream would work wonders.  Cheers!   

Viennese Iced Coffee

Adapted slightly from Barefoot Contessa Foolproof by Ina Garten 

Makes: 4 servings

Ingredients:

·         6 (1-ounce) shots of espresso or 6 ounces strong coffee, regular or decaf

·         3 Tablespoons sugar

·         1 teaspoon pure vanilla extract

·         ¼ cup hot water

·         2 cups ice

·         4 scoops vanilla or coffee ice cream

·         Unsweetened cocoa powder or bittersweet chocolate shavings

·         Straws, for serving

Instructions:

Combine the coffee, sugar, vanilla extract, and hot water in a blender and stir until the sugar dissolves.  Put the ice in the blender and process on high until the mixture is almost completely smooth.  Divide the mixture between 4 glasses.  

Scoop one ball of ice cream into each glass.  Using a small sifter, sprinkle each drink lightly with cocoa powder or decorate with a few chocolate shavings.  Serve with a straw and a teaspoon.   

Poftă Bună! (Bon Appétit!)

Panna Cotta with Fresh Berry Sauce

Italy has always made a big impression on me.  Its majestic history, scenery and food are so imposing and hard to ignore.  So, last year Adrian and I finally ventured to Italy together.  It was our first time together to the boot-shaped peninsula and this time we decided to take Rome and Tuscany by storm.  In a nutshell, it was amazing and we thoroughly enjoyed every second in the Eternal City, Florence and the surroundings, but we also truly relished the best panna cotta in the world!

 

Over the years, I’ve sampled numerous variations of this classic Italian dessert across America and even in Romania, but the one that let me hungry for more was the panna cotta in Italy.  I don’t really know why; maybe because the Italians invented it, or because it’s been done, tweaked and improved, and found seemingly on every restaurant’s dessert menu.  Most likely, because it’s delicious!  But don’t panic.  You don’t have to fly across the pond in search of a great panna cotta.  This Panna Cotta with Fresh Berry Sauce can easily be a second best and will graciously do the trick!  

In all honesty, I’ve always had an affinity for this Italian staple but somehow never dared to make it myself.  Perhaps the wobbly pudding engrained in me the idea of a highly difficult dessert.  As it turns out, I was wrong all along.  Making panna cotta is nothing short of effortless!  And this Panna Cotta is here to prove it.  It’s so unbelievably easy to whip up, no baking required, and you’ll be done in roughly 30 minutes, sauce included.  The tough part is the waiting for the panna cotta to set.  You’ll impatiently wonder around until you can finally dig in and engulf this fabulous dessert.  But once set, you’ll have a stunning sweet treat gleaming in deliciousness.  

This panna cotta is simple, summery, and purely sublime!  Refreshing and beautiful will also look gorgeous on your Fourth of July table.  The contrast between the silky smooth, cottony pudding, bursting with delicate vanilla perfume, and the sweetly tart, crimson saucy berries is wonderful.  The flavors are luxurious and transcending, and the faintly thick, delightful richness of the cream shines through.  Of course, you can swap the vanilla for rosewater or lavender or any other flavors you desire to infuse the cream mixture.  The possibilities are endless and the result magical.  Simply put – a glorious dessert that will make your summer even sunnier! 

 

Panna Cotta with Fresh Berry Sauce

Adapted from Everyday Italian by Giada de Laurentiis

Makes: 6 servings

Ingredients for the Panna Cotta:

·         1 cup whole milk

·         1 envelope unflavored powdered gelatin

·         Seeds from 1 vanilla bean

·         3 cups heavy cream

·         1/3 cup honey

·         1 Tablespoon sugar

·         Pinch of salt

Ingredients for the Fresh Berry Sauce:

·         2 cups assorted fresh berries

·         1 ½ Tablespoon sugar

Instructions for the Panna Cotta:

Place the milk in a heavy, small saucepan.  Sprinkle the gelatin over the milk and let stand for 5-7 minutes to soften the gelatin.  Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.  Add the vanilla seeds and stir well to combine.  Add the heavy cream, honey, sugar, and salt and stir until the honey and sugar dissolve, about 2-3 minutes.  Remove from the heat and let cool slightly.  Pour the mixture into 6 glasses, dividing equally.  Cover each glass with plastic wrap and refrigerate until set, at least 6 hours and up to 2 days.  

Instructions for the Fresh Berry Sauce:

Place the berries in a small saucepan and sprinkle with sugar.  Heat up the berries over medium-low heat until juicy and soft and mash some of them with a fork.  Continue to stir until the sauce thickens slightly, about 15 minutes.  Let it cool. 

Spoon the sauce atop the panna cotta and serve. 

Poftă Bună! (Bon Appétit!)

My Romanian vacation Part 1 – Talking about Easter

After a long and enjoyable trip, an exhausting 24 hour travel back, a dreary and tasteless low fat airplane meal, a copious and overindulged airport Mexican snack, a painfully hot Memorial Day weekend, and a week-long jet lag recovery, I’m finally rested and ready to share with you my Romanian spring vacation.  You may be a bit confused since I’ve posted a couple of stories while I was still in Romania; I thought that I couldn’t leave you guys for eight weeks without anything to cook, bake or simply assemble.  Now, I’m back and, guess what, we’re talking about Easter again.  I know, I know, Easter has long passed, the eggs have been cracked, the ham has been eaten, but I just can’t overlook our most important holiday or share with you some of the exquisite traditional dishes on our Easter table back home in Transylvania. 

I have to admit that this year was my first time in eight years that I went home for Easter; so, it was pretty special and emotional.  I was afraid that I had forgotten the Romanian way of celebrating Easter.  But there was nothing to be afraid of.  Once home, it all came back to me.  In fact, all these traditions and feelings were still there, still strongly imbedded in my memory, behavior and faith.  Perhaps, they had only been dormant for several years.  I instantly recalled how relaxing and uplifting it had always been around Easter to vegetate on my grandmother’s terrace admiring the greenery and soaking up the crisp spring atmosphere.  This year was no exception.  On Easter day, the smell of lamb nicely roasting in the oven invaded the surroundings, the eggs were already painted and were patiently waiting to be knocked, the Pască was resting, so was the lamb haggis, while the never tiring beak of a nearby wood-pecker kept digging for food in the bark of an old walnut tree.  It seemed that even the wood-pecker knew it was time for a good feast.  In fact, it was time for a long awaited and beautiful holiday at home.   

As expected, the food at Easter is an essential element.  We didn’t put together a pretentious menu, but it was abundant, just as I remembered it, filled with all the dainties we all love for Easter.  The table was colorful, plenteous and ready for us to attack. 

There were red tinted eggs

Lamb Haggis

 

Lamb Ciorbă

Roasted lamb with green peas and creamy mashed potatoes

Fresh Bibb lettuce salad

Countless cakes and cookies

Pasca

The most important part of Easter was to be there and prepare these dishes with my mom and grandma after all these years.  It’s endlessly fascinating to watch my grandma cook; roaming around the kitchen with her glasses halfway down her nose, being so quiet and absorbed that you don’t dare to move an inch so that you don’t disturb her and make her lose her focus.  And when you do move and make some noise, she looks up, her engrossed expression disappears for a second from her face and she sketches a smile only to regain her concentration in an instant.  This year, Grandma Vicki added a new cake to the Easter menu.  It was a glamorous, elegant and vibrant Vanilla and Raspberry Cake.  This cake was so buttery and light at the same time, while the bright raspberries gave it a pop of color and tanginess.  It was such a fantastic cake that we made it again for my grandma’s birthday a couple of weeks later.

Vanilla and Raspberry Cake

By Simply Romanesco inspired by my Grandma Vicki

Serves: About 20 servings

Ingredients for the Cake:

·         8 eggs

·         420 grams (1 ¾ cups) sugar

·         1 teaspoon vanilla extract

·         210 grams (1 ¼ cups) flour     

·         1 teaspoon baking powder

·         A pinch of salt

·         Butter and flour to coat the pan

Ingredients for the Almond syrup:

·         ¼ water

·         2 Tablespoons sugar

·         ½ teaspoon almond extract

Ingredients for the Vanilla Frosting:

·         5 egg yolks 

·         250 grams sugar

·         1 teaspoon vanilla extract

·         500 grams mascarpone cream

·         100 grams raspberries fresh or frozen (if using frozen raspberries, thaw them and drain them)

·         Chocolate for decoration

Instructions for the Cake:

Preheat the oven to 375°F.  Coat a 14 by 10-inch pan with butter and flour. 

In a medium bowl, combine the flour and baking powder.  In a large bowl, beat the egg yolks, sugar and vanilla extract with a hand mixer until light and fluffy.  Add the dry ingredients and beat until incorporated.  In a medium bowl, beat the egg whites with the salt on medium speed until they hold medium-firm peaks.  Carefully, fold the egg whites into the egg yolks, sugar, flour, and vanilla mixture. 

Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown and a tester comes out clean.  Cool 10 minutes in the pan on a rack, then turn out onto the rack to cool completely.  When the cake has cooled completely, slice it in half using a large knife. 

Instructions for the Almond syrup:

In a small saucepan, bring the water, sugar and almond extract to a boil and stir until the sugar dissolves.  Turn off the heat and let cool completely.  Once it has cooled, carefully spoon the syrup over both sides of the cake.  Let the cake absorb the syrup for several minutes.  In the meantime, prepare the cream.

Instructions for the Vanilla Mascarpone Frosting: 

In a large bowl, beat the egg yolks, sugar and vanilla extract with a hand mixer until light and fluffy.  Gradually add the mascarpone cream.  Don’t worry if the mixture will be too runny at first; it will thicken up as you beat it. 

Spread half of the frosting over the bottom half of the cake.  Add the raspberries.  Place the other half of the cake on top, top side up.  Spread the remaining vanilla mascarpone frosting over the top and sides of the cake.  Sprinkle chocolate curls or pieces on top for decoration. 

   

It smelled, looked and felt like Easter and it felt good to be home!

Poftă Bună! (Bon Appétit!)