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!)

Romanian Coffee Cake with Coffee Buttercream Frosting

It’s been a long while since the last time I made it home to Romania for Christmas.  And the funny thing – I was really impressed with how things improved; the city was lively and joyous during the holiday season dotted with bright lights, ornate Christmas trees and open markets where vendors were eager to entertain and sell their goodies to the hungry and curious crowds.  Without a doubt, there was a delicious excess of options – everything from hot mulled wine, traditional offal concoctions and deep fried flatbreads slathered with fat dollops of sour cream, cheese and garlic, to a wide assortment of cookies, candies, homemade fudge and other Christmas breads and cakes we simply can’t live without.  Overabundance is an understatement and I welcomed it with open arms because we, Romanians, never shy away from a big feast whether at home or on the city streets!  

The same can be said about the bonanza of extravagant options on my grandmother’s dessert Christmas table.  But among the usual suspects of cookies and homemade pretzels, buttercream-covered cakes stood front and center.  And one of them was this grand Coffee Cake with Coffee Buttercream Frosting.

This is not your regular coffee cake to be enjoyed with a nice cup of coffee or tea.  This cake is the coffee.  It’s so intense and loaded with coffee that paired with coffee would feel redundant and overdone.  This Coffee Cake with Coffee Buttercream Frosting will overshadow all the coffee cakes you’ve ever made; because this is a cake of layers of coffee upon layers of more coffee, upon layers of cocoa and more chocolate.  I can easily say this coffee cake is in a league of its own and a single bite will give you that invigorating boost of espresso that you didn’t know you wanted but so desperately needed. 

The cake is refined, moist, laced with coffee and spiked with rum.  The frosting is firstly cooked into submission until it becomes pleasantly thick and velvety with a cafe au lait hue and deep coffee aroma; then it’s gently whipped with my favorite ingredient – butter – and speckled with toasted walnuts that only add a charming texture to the already assertive flavor.  And you can never have too much chocolate because the rich chocolate ganache drizzled on top completes this spectacle of a cake.  Enjoy!  

Romanian Coffee Cake with Coffee Buttercream Frosting

By Simply Romanesco inspired by my Grandma Vicki

Makes: 24 squares

Ingredients for the batter:

·         8 large eggs, at room temperature, separated

·         240 grams sugar

·         120 grams all-purpose flour

·         2 teaspoons baking powder

·         ¼ teaspoon salt

·         25 grams ground coffee

·         25 grams unsweetened cocoa powder

Ingredients for the Rum Syrup:

·         ½ cup sugar

·         ½ cup water

·         ¼ cup rum

Ingredients for the coffee buttercream frosting:

·         4 large eggs, at room temperature

·         240 grams sugar

·         14 grams instant coffee crystals

·         300 grams butter, at room temperature

·         50 grams roasted walnuts, coarsely chopped

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, salt, coffee grounds and cocoa powder.  Set aside. 

Separate the egg yolks and egg whites. 

In a large bowl, beat the egg yolks with the sugar using an electric hand mixer.  Gradually, add the flour mixture. 

In a large bowl, beat the egg white until medium-firm peaks form.  In batches, gently fold the egg whites into the batter.  Continue to fold and gently stir until the batter thins out. 

Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a tester comes out clean.  Cool completely in the pan on a rack.  

Instructions for the Rum Syrup:

In a small saucepan over medium heat, combine the sugar and water and whisk until the sugar dissolves.  Off heat, add the rum, whisk well and set aside to cool completely.  Once the cake has cooled, pierce the surface with a fork.  Using a spoon, drizzle the syrup all over the top of the cake.  You will use more than half of the syrup.  However, you want the cake to be moist but not overly damp.  Just discard the remaining of the syrup.  Allow the cake to sit and absorb the syrup, about 1 hour.    

Instructions for the coffee buttercream frosting:

In a medium heat-proof bowl, beat the eggs with the sugar for 2-3 minutes.  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 beat the eggs and sugar mixture with a whisk until it thickens and looks like a thick cream, about 25-30 minutes.  Add the instant coffee crystals, mix well and cook the cream for 2-3 minutes longer.  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 coffee cream and beat on medium-low speed, scrapping down the bowl as necessary, until smooth and creamy.  Don’t whip!  Gently fold in the walnut pieces.  

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!)

Finch’s Bistro & Wine Bar in La Jolla, California

Have you ever taken another trip while already on vacation?  Adrian and I have done that a couple of times and it happened again while we were vacationing in Las Vegas a couple of years ago.  Once, we went on a road trip to the Grand Canyon.  Last time we were in Vegas, we decided to escape to California for a day or two.  And we made it all the way to La Jolla and San Diego.  Best spur of the moment decision ever!  First of all, we escaped from the craziness and excruciatingly torrid temperatures of Las Vegas in July, and got to cool off in the Californian mild weather.  Second, we got to see a new place, experience some thrilling sensations while touring the city in speed boats, and sample the scintillating culture and charming food. 

Although we had plenty of authentic Mexican food in the Old Town of San Diego, the restaurant I’d like to focus on today is Finch’s Bistro & Wine Bar in La Jolla.  I have to be honest – I wasn’t quite convinced that I wanted to post a story about this charming little local spot, but I recently stumbled upon the pictures we took while lunching there and the great time and exceptional food we enjoyed that I thought it’d be a shame not to share some recommendations with you.  Maybe you’ll find yourself in the sunny city of San Diego this winter and Finch’s is definitely worth a stop.  It certainly lived up to the high ratings when we paid a visit. 

Since you’re already familiar with my voracious love for beets, the Beet the Heat Salad was a must for me.  And it was so worth it – a mountain of fresh greens coated in a light, sort of creamy and mustardy vinaigrette.  The sweet red and yellow beets beautifully balanced the acidic pickled red onions and tart, citrusy blood orange slices.  The salad was topped with a perfectly tangy and crunchy pistachio crusted goat cheese.  Overall, the salad was colorful, bright and packed with texture and flavor.       

Adrian opted for the Veggie Frittata, which was a perfect golden brown and was nicely complemented by the Yukon gold potatoes and the medley of colorful vegetables on top: zucchini, portabella mushrooms, acidic roasted red peppers, plump tomatoes and delicate, fresh parsley.  And let’s not forget about the generous dollop of velvety and delicate goat cheese.  Perfection! 

The Roasted Organic Chicken Salad Sandwich was loaded and accompanied by garlicky, skinny herbed fries with sea salt sprinkles and a homemade fancy ketchup on the side.  The sandwich was creamy yet light and tart thanks to the crisp grapes.  There were specks of grain mustard throughout and nutty, crunchy toasted pecans which only enhanced the depth of flavor.  And the lightly toasted crusty ciabatta bread incorporated this bundle of deliciousness.  

The Red Snapper en Papillote was so simply prepared yet packed with flavor.  It was fork-tender, melted in your mouth and it came in a bag.  The fish was airy and mild while the potatoes, tomatoes, artichokes and kalamata olives gave it a nice kick.  Delicious, colorful and stunning!  

The good thing after this fabulous lunch was that you still had room for dessert.  I opted for the Finch’s Parfait, which had layers and layers of crunchiness and tartness, sweetness and fresh berries.  It was light and perfect for brunch, too.  And it came in a wine glass; how fancy is that?

Adrian on the other hand preferred the amazing Mascarpone Stuffed French Toast stuffed with a florally mild mascarpone cheese, drizzled with a sweet and dainty roasted banana syrup and served with fresh berries.  It was utter bliss – crusty on the edges and soft in the middle.  Heaven! 

And did I mention the cold, fizzy, bottomless mimosas and the trio or European reds that were perfect for our lunch?  On top of that, the atmosphere was just as gorgeous as the food – a small patio tucked away on a side street, a beautiful water fountain and a generous local clientele.  

So if you ever find yourself in the vicinity of San Diego, do yourself a favor and stop by Finch’s Bistro & Wine Bar in La Jolla and check out this hidden gem!  

 

 

As you can see, I’m back from our annual trip to Romania.  There’s no better time to be at home with family than Christmas, don’t you agree?  Soon, I’ll share with you recipes and winter traditions from Romania and Transylvania but until I manage to successfully organize my ideas and thoughts in my jet lag-fogged mind, Finch’s Bistro & Wine Bar will keep you company.

Poftă Bună! (Bon Appétit!)

Restaurant Information:

Finch’s Bistro & Wine Bar

7644 Girard Ave.

La Jolla, CA 92037

Phone: 858-456-4056

http://www.finchslajolla.com/