First Week

What a great long, exhausting, awesome, fun, and wonderful week! In my Intro to Cakes we made a linzer torte w. the traditional raspberry preserves. It was extremely fun to create! The out come was something very pretty and yummy! In my Bakeshop Production class we made something more simple; sour cream muffins w. chocolate chips. They looked great and were equally as tasty. I hope you enjoy the pictures and recipes this week. Thanks for looking!

Yield: 1 ten inch cake

8 ounces unsalted butter
8 ounces granulated sugar
1.3 ounces egg yolks
0.4 ounces orange zest (grated fine)
0.2 ounces lemon zest (grated fine)
11 ounces all purpose flour
6 ounces Hazelnuts, ground fine
0.14 ounces Baking powder
0.14 ounces ground cinnamon
0.02 ounces ground cloves
0.05 ounces salt
6 ounces raspberry preserve


Directions:
1. Cream together softened butter and sugar until light and fluffy.
2. Add the egg yolks, orange zest and lemon zest and incorporate well
3. In a separate bowl mix together all dry ingredients.
4. Add dry ingredients to the creamed mixture and incorporate until just combined
5. Chill dough until it firms up. Divide dough in half. Take first half and flatten it out inside a 10 inch ring
6. Chill for 10 minutes, then spread out raspberry marmalade
7. Roll out second half of the dough and cut into strips, about ½ wide.
8. Place them in a lattice pattern on top and press them on the bottom dough around the sides
9. Bake at 350 degrees Fahrenheit until crust is golden brown and the filling is bubbly in the center, approximately 45 minutes

Yield: 24 muffins 3 1/4 oz

Butter ½ pound
Sugar ½ pound
Eggs 2
AP Flour 10 oz
Baking powder 1tsp
Baking soda 1 tsp
Salt 1tsp
Vanilla 1tsp
Sour Cream 10 oz
Chocolate Chips 1 cup

Directions:
1. Cream the butter and sugar until light and fluffy
2. Add the eggs
3. Stir the dry ingredients and sour cream, alternately, into the butter mixture in 3 additions.
4. Add the vanilla
5. Add any variations
6. Portion and bake at 350° F (180°C) until light brown and set, About 20 minutes
7. Allow to cool slightly then remove from pan