Category: cake

by Rachel Sally

Swiss Myths

Nothing bad can come of a foodstuff with the word “butter” directly incorporated into its name.
Let’s talk meringue buttercream, people.
Meringue buttercreams are used by professional bakers and cake makers because of their stability, fluffiness, shine, and taste.
When you first taste a meringue buttercream, you will be amazed by the lightness of it.
They are, by far, my favorite way to finish cakes.
American buttercreams, which are a simple combination of butter, powdered sugar, and a liquid, become crusty as the butter dries out and are always too sweet and cloying for my taste.
(I have a common opinion with Rosie of Sweetapolita, however; I agree that cupcakes can be very delightful with a good American buttercream.)
 
Cooked frostings, often called heritage or boiled frostings, made by cooking flour and milk to sub for part of the butter, lack the richness that I think an icing should have and can turn out grainy.
Bloggers extol the virtues of SMB- Swiss meringue buttercream.
I wholly agree; however, SMB can be a real pain in the ass.
First of all, it involves making a Swiss meringue, for which I have no patience.
You have to stand, over a stove, whisking egg whites and sugar in a double boiler as they gently come to temperature and the sugar dissolves.
There’s little hands-off time during this period.  You don’t want the eggs to scramble.
(I hate double boilers!)
 
Whenever I make SMB, I notice a nasty, albeit minuscule  strip of cooked egg whites and sugar right at the top of the mass; these are tiny little flecks that I didn’t sweep up in time, and because the sides of the bowl become very hot from the steam, those tiny flecks cook quickly and become crusty. 
(They’re not omelette-y or eggy or anything, because they’re mainly sugar.  Just crusty.)
I don’t like that.  At all.
 
I don’t want to have to deal with that every time I make a buttercream.
In fact, I don’t ever want to have to deal with a crusty ring of anything.
Thankyouverymuch.
So all this talk about SMB being the best?  I’m here to debunk it.
I prefer the easier, fluffier, and glossier alternative:
SMB’s cousin, or sister, or whoever, Italian meringue buttercream.
Here’s why.
First off, for all the reasons why any egg-based buttercream is great.
1. They are not as sweet as an American buttercream.    
Without all the sugar coating your tongue, flavors are intensified and cleaner.
 
2. They store beautifully.
Whether it’s in the fridge or the freezer, they are wonderful to store and use later, so never think twice if you cannot downsize a recipe and you end up with extra.
There are always uses for buttercream, and there’s nothing more wonderful than pre-made delicious buttercream when you need to frost a couple cupcakes but can’t be bothered to make another batch.
3.  They’re simple.
See that photo right above?  Do any of those four ingredients scare you?
No?  Really? Eggs, butter, sugar, and lemon juice don’t scare you?
Hmm.  Then I guess European-style buttercreams shouldn’t either.
 
4.  They’re not made with Crisco.  Ever.
Buttercream is buttercream for a reason.
Ahem.  
Then, the reasons why I choose IMB over any other European buttercream.

1.  It’s not as rich (or wasteful) as French buttercream.
French buttercream is made with egg yolks in the same manner as Italian meringue- whipping eggs while pouring sugar syrup over them.
All those yolks make for a very, very rich buttercream: almost too rich for me.
Yolks are used in custards, curds, puddings, and ice cream, and as a result, I rarely, if ever, have extra yolks.
Yolks also do not keep well and I always have egg whites on hand from said used yolks.
Egg whites keep well in an airtight container in the fridge for ages.
If I were to make French buttercream as often as I do IMB, I’d be drowning in egg whites.
Absolutely over my head.  
And furthermore, the best use for these egg whites would be an IMB.  It’s the circle of life.
 
2.  It’s quicker and has far less downtime than German buttercream.
German buttercream is based on a thick custard which is allowed to cool and congeal completely, then has butter whipped in.
German buttercream is awesome- don’t get me wrong.  
It tastes like ice cream, because it basically is ice cream, just not frozen and with a whole lot of butter whipped in.
Like ice cream, but better.
More butter= more better.
 
Here’s the thing: in order for the butter to emulsify with the custard, which is already a feat, when you think about it, because custards are already pretty high fat and you’re just shoving a brick of butter into that and expecting to get frosting to come out, you need the custard to be cool.
Like, completely cool.  Like, stick it in your fridge and wait a few hours.
I ain’t got time for dat.
Seriously… once you get your IMB down pat, you can even start to cut time on the relatively short prep time because you’ll be able to add colder butter to a warmer meringue and still have it all work out perfectly.
German buttercream?  Not so much.  You must wait.
I am bad at waiting.
Thus, IMB wins this battle.  Sorry, Germany.
 
3.  Finally, in my humble opinion, Italian meringue trumps Swiss meringue.  On a lot of accounts, enough to convince me that IMB>SMB. 
Italian meringue is quicker.
SMB requires patience to prevent scrambled eggs.  
You have to cook the eggs, then whip the meringue.
With IMB, you cook the eggs while making the meringue.  The whole process of making the buttercream takes only a slight bit longer than making a meringue.

IMB is wonderful because you can incorporate a wealth of flavors right in, by infusing the sugar syrup with another ingredient.
For example, when making a lemon IMB, you can use lemon juice to make the syrup, thus giving the final product a lovely and prominent lemon tang, whereas with an SMB, you must use lemon extract, or whip in a lemon curd (yet another time-costly step) as there’s no direct way to incorporate substantial amounts of liquids.
 
Italian meringues are much more stable than Swiss meringues.
They’re thicker, glossier, and less prone to weeping than Swiss meringues, because they have been fully cooked and stabilized by the hot sugar.
I have had instances where my SMB weeps (little droplets of water escaping from the emulsion and beading on the cake, causing the frosting to separate and slough off, as well as look incredibly unappetizing), but never, ever, has an IMB wept, in mine own experiences, of course.
Okay.  Have I got you sold on Italian meringue buttercream?
Great.
Now how the heck do we make it?
Realtalk:  you’re going to be a little put off when you read any recipe for IMB.
Recipe writers (myself included, sorrynotsorry), are all like…
 meanwhile, while this boiling hot sugar syrup is burbling and bubbling like a cauldron, whip up some egg whites real quick and they should be just perfectly soft but yet stable when you pour this boiling hot sugar over the whipping attachment and try not to hit the whisk because it will shoot syrup straight into your eye or the back of your knee or wherever is most painful and good luck see you on the other side don’t forget the sugar syrup is hot…
 
It’s a load of cra mumbo jumbo.  And the timing thing really throws people off.
Don’t let it throw you off!
I promise, it is not stressful to make a successful IMB, and when people bite into your cake and look up at you with starry eyes and a full mouth and smile, you will be drawn back to make more buttercream.  I just know it.
It’s irresistible for both the baker and the consumer.
Win-win!
So here’s how we do this.
(I’m going to do all of this in American volume measurements to make it more accessible. 
 Generally, however, I do stick to weight with IMB.  Whatever floats your boat, guys.)
 
First, get your mise en place, well, en place.
Gather everything you’re going to need.
Here’s a checklist for a lemon Italian meringue, which is what we’re making today for that cake way the hell up there past all those boring shots of my mixer:
 
1 lemon (2 lemon, red lemon, blue lemon…)
1 cup of sugar
a pinch of cream of tartar
4 egg whites
12 ounces (24 tablespoons, 3 sticks) butter, softened but cool and cut into pieces
measuring cup
thermometer
small-medium heavy bottomed pan
stand mixer fitted with a whisk attachment
 
Squeeze dat lemon!  
Get 1/3 cup of juice in your measuring cup and place it straight into your saucepan, right in the middle.  
Now, take your sugar and pour that into the middle of the saucepan as well, right in the middle of your puddle of lemon juice.  
Avoid letting any dry sugar touch the sides of the pan.  This will prevent crystallization.
Place the egg whites and the pinch of cream of tartar into the bowl of your stand mixer.
Start your engines.  On low-medium speed (4-6 on a kitchenaid), begin to whip your egg whites.
Great.  Now ignore them for a little while.

Let’s turn our attention back to the pot; place it on your stove and turn the heat on to a medium-high setting.
Place your thermometer in the pot.
Now, wait.  The sugar will dissolve and the syrup will begin to bubble.
We’re waiting until it hits 245 degrees F.
 
Look back at your egg whites.  How fluffy are they?
When the syrup hits 200, they should be all foam- no thick, liquid egg whites left.
When it hits 240, they should be soft peaks- there should be definite peaks, but they shouldn’t look dry or stiff.
Here’s a secret.  I’ve accidentally added the sugar syrup to over-whipped egg whites, ones that are already at stiff peaks, and under-whipped egg whites, ones that are only beginning to hold peaks.
It works out.  I promise.
Even better?  If you’re nervous that one of the two horses is winning the race by too large a margin, rein it in.  You can turn down the heat on the syrup, or even take it off the heat for 30 seconds.  You can slow down the mixer or even stop it completely.
It works out.  I promise.
Now, your syrup has come to temp and your egg whites are at soft peaks.  Brilliant!
Carefully pour the syrup into the measuring cup.
With the mixer on medium speed (4-5 on a kitchenaid), drizzle the syrup over the meringue, about 1 1/2 inches from the side of the bowl.
That’s the sweet spot; however, if you don’t feel comfortable pouring the sugar with the mixer whipping, don’t.
Instead, turn the mixer off, lift the attachment, drizzle a couple teaspoons on top of the meringue, lower the attachment, and whip on high for 10 seconds.  
Continue to repeat this until all the syrup is gone.  
I think you will quickly find yourself pouring the syrup with the mixer whipping; it is much less tedious.
You’re almost there!
Whip the meringue on high until it has cooled to body temperature; you can feel the sides of the bowl as an indicator.
If your mixer is huffing and puffing and can’t possibly last, just turn it off after 5 or so minutes and let the meringue cool for 10, then whip on high again.
Once your meringue is at body temp, add in your butter a few pieces at a time.
 
You are now going to enter the 5 stages of making an egg-based buttercream.
Here’s the remedy.  Stop freaking out, and keep whipping.
Do.  Not.  Stop.  Whipping.
Don’t you dare touch that lever.
I’m watching you.
Keep whipping.
 
1. (Blissful) Ignorance
When you’re first throwing your butter into the bowl, you could care less.  
You’re not even really paying attention- Real Housewives of Miami is on!  
 
Hey, you throw that butter in there man, the commercial break is over.
Just let it whip.
 
2. Denial
Return to the bowl, la dee da… Oh.  Oh.  Wait.  It looks like my meringue has fallen.
No… the butter must just be on the top.  Right?
I worked too hard to get that meringue to be all fluffy and glossy to have it fall down on me now!
That’s not a fallen meringue, right?!?
Wait.  No.  Babe.  Wait.  Babe! Babe! No!  No! Babe! Wait!  Babe, wait!  Wait, babe!
 
Relax: your meringue is supposed to fall.  That’s the point of this step.  
A fallen meringue is normal and I promise all your baking friends’ meringues have fallen, too.
 
3. Panic (re: curdling)
Now what?  Well, your buttercream looks really curdled.  
There are all these nasty little butter pieces.  
It looks like you should trash the whole shebang.
Definitely trash it.  Oh my gosh.  What do I do?  Look at those curds- what are those?!
 
Do.  Not.  Stop.  Whipping. 
A curdled look just indicates that your butter was a touch too cold.
If you keep whipping, the temperatures will become more evenly distributed and the curdling will disappear.
Keep whipping.
 
4. Anger (re: liquidity)
Okay, the curds have gone away.  Now it looks like I have a glaze type deal going on in my mixing bowl.
Why is it so damn thin?  I thought this was supposed to be some fluffy s#*!.
I swear to GOD I am never going back on that dumb blog.  Tuh!
 
Surprise!  You know what the solution is going to be?
If you guessed “keep whipping,” you’re getting somewhere.
Liquid is normal.  The butter will soon emulsify.
You’ll hear a noise while the frosting is thin, a splashy sort of mixing noise.
When the butter starts to emulsify, the noise will thicken, and become a whap-whap-whap noise; this will indicate that your buttercream is getting some body and oomph!
Keep whipping until you hear that noise!
 
5. Satisfaction
You frost that cake, you sassy little minx!  Look at you and your fluffy, shiny, gorgeous IMB.
You rock.  You roll.
You should be the next Food Network Star looking all professional with that buttercream.
Mmmhmmm.
Moral of the story: making a meringue buttercream is not that bad.  And it’s totally worth it.

You can use it to frost a cake like the one I have here today, which was made to celebrate my dad and also my parents’ anniversary, which was a few days back.
(27 years!  You go, Glen Coco!)

It’s a strawberry cake sandwiched with the lightest white cake imaginable, and surrounded with a thick, luscious layer of lemon IMB.
It’s a striking cake.  It screams summer.
And it’s great practice for some Italian meringue buttercream frosting.

A few words, then I’ll shut up, because this post is long enough already-god who do I think I am trying to make you read this long post while you have all that work that’s sitting by the wayside crazy food temptress blogger lady.

Straight out of the mixing bowl, IMB is perfect for crumb coats and smooth finishes.
Refrigerate it for 15 or so minutes to firm it up a bit in order to pipe roses and the like.

Congratulations to my father, you are an inspiration.
And to the both of my two wonderful parents, I like you guys alright. 

Hoo!  Boy, I need a nap and a piece of cake stat.
 

Berries and Cream Cake
for the strawberry cake:
heavily adapted from A Dash of Sass
ingredients:
1 1/2 cups AP flour
2 1/4 teaspoons baking powder
scant 1 teaspoon kosher salt
1 scant cup frozen strawberries
1 cup sugar
3 ounces (6 tablespoons, 3/4 stick) butter
3 eggs
splash vanilla
splash strawberry extract, optional
rose colored food coloring, optional
directions:
Preheat the oven to 350 degrees F and grease and flour two 6-inch pans.
Stir the flour, baking powder, and salt together.
Microwave the strawberries until they are falling apart and have released their juice, about 1 minute.
Puree the berries and measure out 3/4 cup.
Cream the butter and sugar together until light and fluffy, about 3 minutes.
Add in the eggs one at a tim.
Scrape the sides of the bowl and add the strawberry and vanilla extracts and food coloring, if desired.
Add the strawberry puree and mix on high until well blended.
Add in the flour and mix until homogeneous.
Pour into prepared pans and bake for 20-25 minutes, until a tester comes out clean.
for the white cake:
adapted from i am baker
ingredients:
1 cup AP flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
2 teaspoons baking powder
3/4 cup plus 2 tablespoons sugar
6 tablespoons butter, cut into pieces
1/2 cup milk
3 egg whites
splash vanilla extract
directions:
Preheat oven to 350 degrees F and grease and flour two 6-inch pans.
Mix the flour, cornstarch, salt, baking powder, and sugar together.
Mix the milk, egg whites, and vanilla together in a measuring cup.
Add the butter and mix until most of the butter is broken up; add in half of the milk mixture and allow to beat on high until everything is incorporated (batter will still be very thick).
Add in the second half of the milk mixture and mix to combine.
Scrape the sides of the bowl and mix again.
Pour batter into prepared pans and bake for 20-25 minutes, until the tops are golden and a tester comes out clean.
for the lemon Italian meringue buttercream:
adapted from Sky High
ingredients:
1/3 cup fresh lemon juice
1 cup sugar
4 egg whites
pinch cream of tartar
12 ounces (3 sticks) butter, softened but cool and cut into pieces
directions:
Place the lemon juice in a heavy bottomed pan and add the sugar to the center of the pan.
Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
Start to whip the egg whites.
Meanwhile, cook the sugar syrup: without stirring, allow the syrup to come up to 245 degrees F, about 5 minutes.
Keep an eye on the egg whites; when your syrup reaches 240 degrees F, your egg whites should be soft peaks.
Once your syrup comes up to temperature, remove it from the heat and pour it into a measuring cup.
With the mixer running on medium speed, slowly and carefully drizzle the hot syrup over the meringue.
Try to avoid hitting the whisk attachment directly, as this will cause splattering on the sides of the bowl.
Once all the syrup has been added, whip on high for 10 or so minutes, until the meringue is cooled to body temperature.
Once the meringue has cooled, add in the butter a few pieces at a time while whipping on high.
After adding all the butter, the frosting may be liquid-like; keep whipping until it thickens up and becomes fluffy.
(You will hear a sudden change in the sound of the mixer; this indicates that the frosting is thickening up.)
to assemble:
Place one of the cooled strawberry cakes on your cake plate or other serving dish.
Place 1/4 cup of frosting over the cake and spread out; add a few more tablespoons if you need to.
Place a cooled white cake over that layer and repeat.
Repeat with the next two cakes.
Thinly frost the cake to ensure that no crumbs will escape.
Add the rest of the frosting to the top of the cake and smooth it out, moving down the sides to create crisp edges.
Finish as desired; serve at a cool room temperature.

by Rachel Sally

Spectacular

Just the name of this dessert gives me the goosebumps… Hello, lover.
This should be a sin.
This probably is a sin.
Gooey.  Biscoff.  Butter.  Cake.
Wait.  I went even further.
Gooey.  Biscoff.  Brown Butter.  Cake.
Good Lord have mercy on my poor, poor soul.
 
Speculoos cookie butter is blended into cream cheese and eggs, augmented with sugar, and poured over a brown butter cake base, then baked until barely set.
 
When you cut into this (first you have to endure the agony of a multiple-hour cooling period), the filling oozes and sticks to the knife and by Jove, you know you’re in for a treat.
It’s subtly spicy, and so creamy.
It’s decadent and delicious.
I packaged this up and sent it with my mom to her office.  
In her words, people “freaked out.”
It’s called a gooey butter cake, for Pete’s sake, what do you expect?

This was part II of the speculoos series on this here blog.
There’s still more to come.
Praise Yeezus.

P.S. I graduate today… If all goes well, I’ll post about that soon enough.  Weird.
Gooey Biscoff Brown Butter Cake
adapted from Bake Your Day, via Confessions of a Cookbook Queen
ingredients:
for the cake base:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg
1/2 cup (4 ounces, 8 tablespoons) butter, browned
2 tablespoons milk
splash vanilla extract
for the gooey layer:
8 ounces cream cheese
2 eggs
1 teaspoon vanilla
1/2 cup Biscoff (make your own!)
16 ounces powdered sugar
directions:
Preheat oven to 350 degrees F.
Grease a 9×13 inch pan.
Make the cake base: whisk flour, sugar, salt, and baking powder together, then add in the butter, milk, vanilla, and egg.
Whisk very well to combine, then press into the bottom of the prepared pan.
Make the gooey Biscoff layer: beat cream cheese on high until softened and fluffy.  
Add both the eggs in and beat on high until mixture is lightened in color and homogeneous.
Beat in the Biscoff and vanilla.
Mix in the powdered sugar, making sure that everything is combined and there are no lumps.
Pour over the cake base in your pan and bake for 35-40 minutes, until the top is puffed and shiny and the edges are set.  
The interior of the cake will continue to cook, so it should still be jiggly when you pull it out of the oven.
Allow to cool completely before cutting into the cake.
by Rachel Sally

Khodahafez

 
 
This is my last WISE post.
 
It’s been real, y’all.
Just yesterday, it feels, I told you about my WISE project.
I present in a week.  It’s crazy.  I’ve loved every minute of this.
Time flies.


(This is the last dessert I made not destined for the presentation.  
I combined classic Persian flavors: cardamom, rose, pistachio, and saffron, and added mango for an extra kick.  
I shaped the sholeh zard, or rice pudding, into firm, pressed rice cakes, inspired by Dave Chang’s ttuk, and then fried them in ghee.  
The mango sorbet was just mango purée with a little bit of glucose and plenty of saffron.)


Khodahafez
rose whipped cream
sholeh zard
pistachio pain de gênes
mango saffron sorbet

by Rachel Sally

Merry Happy

March Hare: A very merry unbirthday. 

Alice: To me? 

Mad Hatter: To you! 

March Hare: A very merry unbirthday. 

Alice: For me? 

Mad Hatter: For you! Now blow the candle out, my dear, and make your wish come true!

March Hare & Mad Hatter: A very merry unbirthday to you!


Today, La Pêche Fraîche turns 1.
That’s right y’all; we’re celebrating a blogiversary right here.  Right now.
And we’re doing it properly: with a very large, opulent cake.

It’s hard for me to believe that one year ago, May 30th, 2012, at 9:11 PM, I first hit publish.

I hit publish and I didn’t know what was going to happen.

I had a blog and I didn’t know what that really meant.

I sent a post into this space, my corner of the internet, and waited.
For what, I had no idea.

Now, 80 posts later, I’m not sure if I have any clearer of an idea.

It’s an interesting experience, to look back on this past year, to browse through the many posts, reminiscing (and cringing).

Many things have changed, some for the better, some the worse.

People have moved in and out of my life;
things I always took for granted as constants fell away: cliffs sheared off, leaving me teetering on the edge;
new experiences, new relationships, have nested snugly, precariously, on the crags and crannies left behind;
triumphs have been trumpeted, flags left proudly waving on distant planets;
losses have been suffered, sending me cowering in a corner, covered with tears and blood;
I survived even those which I thought I could not.

This has been a year of change, of growth, of progression, of learning.
This blog makes that uncomfortably clear.

Just looking back at some really terribly formatted, I mean really awful, posts and photographs, I cringe, yes, but also laugh and enjoy them, as embarrassed as I feel.
There have been times, I’ll admit it, when I have wanted to go back through and re-format all the oldest posts, but I refrained.
That’s a rabbit hole which this little girl is most certainly not falling into.
This blog is a reflection of my journey, in life and photography and pastry.

I would rather celebrate and embrace that than change it and sand off all the rough edges.
Those rough edges are, um… charismatic.  Or something.  I don’t know.
Actually, I would really like to sand off those edges.  I just don’t have the time or energy.

Oh and, by the way? Don’t you dare look back at those older posts.  Stay right here.
Eyes on the prize.

So anyways!  Right!  It’s celebration time!
Look!  Cake!
My kind of cake, specifically.  Yep.  Greedy and selfish.  That would be me my tastebuds!

My favorite flavors and components are incorporated into this cake.
It’s a brown sugar and deep, rich chocolate marble cake, filled with a tart, buttery passion fruit curd, generously frosted with a barely sweet and wonderfully tongue-coating Italian meringue buttercream.
The filling and frosting of my choice, as in, my favorites!  Absolute favorites.  I could eat ’em straight.  And I did.
Things are getting real wild, as you can tell.

This is a special cake; it does take a bit of effort and time (this cake took me 4 hours start to finish, which is a long time for me… like a really long time), but it’s worth it.
It’s easy on the eyes and the tastebuds.
It’s a celebration cake, in all senses of the word.

Let me just say…

I am grateful for my family and my friends, those whom I keep so very close to my heart, who support me and kick me in the butt, albeit occasionally unnecessarily.

I am grateful for the chance to blather on and on while standing atop this blog soapbox, to share what I love most in this world (no, not whining.  Pastry.).

I am grateful, above all, for you lovely readers, my dears, mes chéries, because it’s your clicks and comments that keep this blog going; it’s because of you that this blog gives me any sense of satisfaction, and, honestly, it’s for you.

This blog is for you.

Bon anniversaire, La Pêche Fraîche!  

Et mes chers lecteurs, je vous remercie de tout coeur.

Je vous adore.

Je vraiment vous adore.

My Kind of Cake

for the brown sugar marble cake:

adapted from Food and Wine

ingredients:
3 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup milk
2 splashes vanilla extract
6 ounces (12 tablespoons, 1 1/2 sticks) unsalted butter
2 cups tightly packed brown sugar
4 eggs
2 ounces very good quality unsweetened chocolate, melted and cooled slightly
2 ounces good quality bittersweet chocolate, melted and cooled slightly

directions:
Preheat oven to 350 degrees F.
Pam spray 4 6-inch cake pans (or 2 9-inch, or 3 8-inch).
Stir flour, baking powder, and salt together.
Mix milk and vanilla extract.
Cream butter until very light and fluffy, about 2 minutes.
Scrape the sides of the bowl and add the sugar.
Cream for 2 more minutes, until super fluffy and smooth- not gritty.
Add in the eggs one at a time, while mixing on low.
Scrape the sides of the bowl and mix on low after adding all the eggs.
With the mixer on low, simultaneously add the milk mixture and the dry ingredients- go slow.
Once everything is mixed, scrape the sides of the bowl and mix on low again to ensure homogeneity.
Split the batter in two- by weight, you should have one half with 1 pound 5.5 ounces to which you will add the 4 ounces of chocolate.  By volume, measure out approximately 2 cups.
Stir in the melted chocolate into the batter that you just measured out.
Alternate placing scoops of the vanilla and chocolate batters into your pans; once all the batter is portioned out, swirl it well with a fork.
Bake for 25 to 30 minutes, until a paring knife inserted in the center comes out clean.

for the passion fruit curd:

ingredients:

1 egg plus 1 egg yolk

55 g sugar

80 g passion fruit purée, thawed if frozen

pinch salt

56 g butter (4 tablespoons, 2 ounces)

directions:

Blend the eggs, sugar, salt, and passion fruit together, either in a standard blender or with an immersion blender.

Transfer to a pot (if using a standard blender, clean the blender canister).

Place over medium high heat and cook, whisking (or blending, should you have a stick blender) all the while.

Cook for about 6 minutes, until thick enough to coat the back of a spoon.

Remove from heat and blend in butter (transfer to the cleaned blender canister and add the butter and blend, if using a standard blender).

Allow to cool completely before using.

for the vanilla bean Italian meringue buttercream:

from Joe Pastry: click through for an in depth tutorial

ingredients:

5 ounces of egg whites (about 5)

8.75 ounces of sugar, divided

pinch of cream of tartar

scrapings of 1 vanilla bean

2 ounces water

16 ounces (4 sticks, 32 tablespoons, 1 pound) unsalted butter, cut into pieces and softened but still cool

directions:

Mix the egg whites in a stand mixer with the whisk attachment until foamy.

Add in the cream of tartar and beat until soft peaks begin to form.

Slowly stream in 1.75 ounces of sugar, mixed with the vanilla bean scrapings.

Beat on high until stiff peaks form.

Stop the mixer.

Meanwhile, mix the water and remaining 7 ounces of sugar together in a heavy bottomed saucepan.

Place over medium high heat and bring to a boil.

Use a candy thermometer, and bring the syrup to 245 degrees F.

Remove from heat and pour into a glass mixing cup.

Drizzle some of the syrup over the meringue, then whip on high speed for 5 seconds.

Continue in bursts like this until all of the syrup is used up.

Whip the meringue until it has cooled to room temperature (feel the side of the bowl for an indicator).

One tablespoon at a time, beat in the butter.

Mixture may curdle and look separated; keep beating.

It will come together, usually quite suddenly, and you will be staring into a bowl of the fluffiest, most delicious frosting ever.

It will be shiny and smooth.

There should be no butter lumps and everything should be homogeneous.

to assemble:
Torte (level) each layer with a serrated knife to create a nice, smooth, flat top.

Place a cake layer on your cake stand.

Pipe buttercream around the edge of the layer to create a dam.

Fill the center of the layer with a scant 1/4 cup curd, then place the next layer on top of that.

Pipe another dam and repeat with second and third layers.

Place the fourth layer on top, and crumb coat the cake.

Place in the refrigerator for at least 15 minutes to set the crumb coat.

Use the rest of the frosting to create a smooth, even outer coat.

Enjoy!

by Rachel Sally

Time is Deceiving

 
Because sometimes, even when celebrating is the last thing in the world that you want to do, you still need cake.
 
 
Happy birthday to my big brother, Tom.
 
I love you.
 
Chris, you are in our hearts and on our minds and we will continue to search.
We will not give up.
We love you.
 
Readers, I write this through my tears.  
I will not be posting for the next few days.
 
For those of you in the Ithaca area:  please come out and help us search for Chris.  
We just want need to bring him home.
Search party organization and information can be found here and here.
{Cake and frosting from Sky High.  Find the full recipe here.}
by Rachel Sally

Olive Yew

Olive trees’ lifespans, on average, are between 300 and 600 years; the oldest known tree is 2000 years old. (!!!)
But… and there’s always a but… I hate olives.  I’m sorry.  I do.  
I just can’t bring myself to like them… They’re sort of slimy, very squishy, and all together too salty.  
That being said, I love olive oil.  I’m not kidding.  The stuff runs through my veins.
Olive oil is liquid gold; the specialty stuff, even more so.
One of the most heavenly things on Earth is a fresh, hot baguette dipped in olive oil+Parmesan.  
There is nothing like it.
For those of you who live in Ithaca, you may have been to the little specialty olive oil and vinegar shop downtown, in the commons: F. Oliver’s.
Talk about wonderful olive oils.  I was in there the other day, recycling old bottles (If you have empty bottles from their store, don’t recycle them the regular way!  Take them down to the store and they will refill them for you or recycle and reuse them.), when I stumbled upon what may possibly be my favorite oil ever- even more so than coconut or toasted sesame- their fresh pressed blood orange olive oil.
Laaaaaawd is it good.  Mix it with some pomegranate molasses and you have the most deliciously tangy salad dressing ever.
I also got some Tuscan garden olive oil.  Gorgeous in a balsamic vinaigrette.
And no, unfortunately enough, I am not getting paid to say these things.
I wish.
Anyways, in addition to picking up some fancy schmancy new oils, I learned that F. Oliver’s is having a recipe contest.
Basically, you develop your best recipe using their oils or vinegars, send it in, and keep your fingers crossed.
The winner gets a free bottle of vinegar or oil every month for the rest of the year!
Obviously, I want to win.  Come on… Imagine all the avocado oil I could get. 
So I made a cake with blood orange olive oil and aged balsamic vinegar.
 
The cake itself is super soft, with a very fine, tight crumb.  The edges and top are ever so slightly crispy, which is a wonderful contrast to the tender interior.
It’s redolent with orange and almond, and it’s made with whole wheat flour.  
It’s a very virtuous cake, dairy-free, whole-wheat, with lots of healthy fats from the olive oil and almonds.  
I’ve paired it with fresh berries that have been roasted into a sticky, syrupy treat with a touch of sugar and a splash of balsamic vinegar that is older than I; they’re complex and balance out the sweetness of the cake wonderfully.
Taming the sweetness even further is a simple whipped mascarpone that I dolloped on top.  It’s plain and unsweetened, but gives richness and body to the dish.  
I ate could eat it by the spoonful.
 
This is a lovely, quick cake, perfect for a brunch (Mother’s day, anyone?) or quick weeknight dessert.  
It’s also classy enough for a light dinner party finisher, sure to leave everyone’s sweet tooth satisfied without weighing them down.
When I say quick, I mean that this is a 2 bowl dessert; the cake is made with one utensil and the batter comes together in 5 minutes if you know your kitchen well; the strawberries roast at the same temperature as the cake and give you just enough time to prep and throw them in and then take them out at the same time as the cake, preventing unnecessary energy waste from an idle oven.
You can serve the cake and compote warm from the oven, so you don’t have to bother with cooling times, and the mascarpone takes all of 30 seconds to whip.
Olive this cake.  Eye really dew.

Orange Almond Olive Oil Cake with Balsamic Roasted Strawberries and Whipped Mascarpone
(that’s a mouthful)
for the cake:
ingredients:
175 g white whole wheat flour (1 1/3 cups)
75 g almond meal (2/3 cup)
12 g baking powder (2 teaspoons)
8 g kosher salt (1 heaping teaspoon)
80 g granulated sugar (1/3 cup)
120 g brown sugar (very loosely packed 2/3 cup)
zest of one orange
135 g F. Oliver’s fresh pressed blood orange extra virgin olive oil (2/3 cup)
4 eggs
1 teaspoon vanilla extract
140 g freshly squeezed orange juice (2/3 cup), from about 1 1/2 oranges
directions:
Preheat oven to 350 degrees F.
Grease a 9-inch springform or regular cake pan with 2 inch sides.  (Alternatively, you could use an 8-inch with 3 inch sides or a 10-inch with 1 1/2 inch sides.)
Whisk the flour, almond meal, baking powder, and salt together in a bowl.
In another bowl, place the sugars, orange zest, olive oil, and eggs, and whisk vigorously to combine, about 2 minutes.  Mixture should lighten in color.
Whisk the vanilla extract and orange juice into the sugar mixture.
Whisking constantly, slowly add in the flour mixture.
Mix until batter is homogeneous.  
Pour into prepared pan and bake for 30-35 minutes, until cake is deeply golden and springy to the touch, and a tester comes out with only a couple crumbs.
Allow to cool for 5 minutes, then unmold from pan and allow to cool fully.
Dust with powdered sugar and serve with balsamic roasted strawberries and whipped mascarpone.

for the strawberries:
ingredients:
260 g chopped strawberries (2 cups)
15 g granulated sugar (1 tablespoon)
20 g F. Oliver’s 18-year old special reserve balsamic vinegar (1 tablespoon plus 1/2 teaspoon)
splash vanilla extract
directions:
Preheat oven to 350 (or make these simultaneously to the cake).
Toss strawberries with sugar, vinegar, and vanilla.
Spread out in an even layer over a baking sheet lined with parchment paper.
Bake for 20-24 minutes, until softened and caramelized.  
Strawberries should be slightly sticky.
Stir around to fully coat each strawberry with the sauce, and serve slightly warm.

for the whipped mascarpone:
ingredients:
5 tablespoons mascarpone
3 tablespoons half and half
directions:
Using an immersion blender, food processor, or stand- or hand-mixer, beat mascarpone and half and half together until very fluffy and light.
Store in refrigerator until use; serve chilled.

by Rachel Sally

Love’s Light Wings

“What’s in a name? That which we call a rose
by any name would smell as sweet…”
Romeo and Juliet, Act II Scene II
 
Yesterday, I ran a marathon.  
 
Which is my excuse for not having a WISE blog post in more than a week.
It’s also my excuse for being late to all my classes today.
Stairs are just a wee bit difficult today.
 
Here’s a Super Sad True Love Story super short true summary of the super long (26.2 mile) race:
(I break long runs into chunks… I like to pretend that it makes it less mentally exhausting.  
It doesn’t.  But hey.)
 
Miles 1-8 are terrifying.  In the beginning, I’m stiff and aching and tired, which makes me very nervous for what’s ahead, seeing as I’m huffing and puffing and I’ve only run 2 miles.  
Luckily, by mile 6, I’m locked and loaded on cruise control.
At which point, I look at my Garmin and realize, 
I have 20 miles to go.  Jésus Marià.
 
Miles 8-13 are spent surreptitiously looking at my fellow runners’ shoes, to see which of them have the bright orange D tags which were only given to marathon runners to record times.  I have the sinking realization that there aren’t many runners around me with tags.
 
Miles 13-20 are my fastest.  I spend time listening to “I Don’t Care” by Iconapop.  As in, on repeat for about 50 minutes.  No shame.
I pick out runners to pass and do so by powering through all of the water stations- I keep the word “slingshot” in my head and will myself not to stop or slow down, and in doing so, spill about 4 brimming cupfuls of bright orange Gatorade down my white shirt.  Good looks.
 
Miles 20-25 are grueling.  The stations ran out of power gels around mile 18, and my own supply has also been completely diminished.  My glycogen is running on red and I am not a happy camper.
I keep thinking why the hell Pheidippides didn’t take a damn horse.
Seriously, what in god’s name was wrong with him?  
 
25-26.2 are like running another 12 miles.  Where was the finish line again?
Why do I still see people running?  
Are we done yet?
My intended mile split was a 10:25.  I ended up finishing 23 seconds ahead of that, with a 10:02 average mile split.  I’m not the fastest, that’s fo’ sho.  Honestly I’m just glad to have crossed the finish line!!!
 
(Turns out, I finished first in my division, female 15-19 year olds.  That was a surprise!)
Back to our regularly scheduled program: WISE jabber.
 
In class today, I had a revelation: in truth, I’ve been doing plenty of “research,” which is basically just utilizing different sources. 
What I haven’t been doing is keeping a proper log of said resources- different blogs and cookbooks etc.- which means that I have some serious back work to do.  Ahem.
Also, I received my time slot for my presentation!
June 10th from 3-4 PM.  More details later.
 
I chose the name of this post, and the intro, because a) it’s one of Shakespeare’s most classic, and one of my favorite, scenes and b) because the dessert I’m showing to you is a misnomer and should have a different name.
Right? Right.
 
This dessert is based on a deconstruction of the famous German chocolate cake.
Which, in truth, is not the slightest bit German.
It’s based off of a recipe that appeared in 1957 in a newspaper’s recipe of the day column, which used a type of chocolate that had been developed more than a century earlier, in 1852, by Sam German, a worker in the Baker’s chocolate factory; it was a sweeter dark baking chocolate, which was marketed as Baker’s German Sweet Chocolate.
Thus was the German chocolate cake born, a coconut and pecan and chocolate melange that is not the most attractive, but one of the more delicious.
German cake≠German.  Confusing, I know.
(This information is from The Baker Chocolate Company: A Sweet History by Anthony M. Sammarco, googlebook accessed via Wikipedia.)
 
This dessert has the added benefit of being completely vegan.  
 
I’m thinking of using a version of this for my presentation, because it would be incredibly easy to make gluten-free, thus making it almost entirely allergy-free (it does have coconut and pecan… those are kind of unavoidable) and a good dessert to share with many people who may have various allergies.
I plated it two ways because I couldn’t get a quenelle to smooth out the first go-round and I ended up disliking the chocolate flecks on the first few plates.
 
(P.S. remember how I was so pumped about my quenelles a few WISE posts back?  
Yeah, those darned footballs are coming back to bite me in the butt.  It took me a good 5 minutes to get the quenelle you see perfectly smooth.  My family keeps recycling the containers I use for my ice cream, so that’s not helping…)
 
*Note to my father:  Can you please, please, please stop recycling the date containers that I diligently wash out and save?  You’re making my quenelles ten times more difficult than they need to be.  Thank you.  Loveyameanit.*
German
chocolate cake
salted caramel
bittersweet ganache
candied pecans
coconut ice cream
Mile 12.5.  Eating a gu and feeling güd.
 Mile 20.  The longest uphill slog of the course; it was gradual, but felt never ending. 
 
Mile 25; back on the streets.
Don’t let the smile fool you; I could barely remain standing long enough to rip off my water belt and iPod in order to take this photo.
 
“German”
 
for the cake:
ingredients:
1/2 cup flour
1/3 cup sugar
4 teaspoons extra dark cocoa powder
rounded 1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons coconut oil, measured then melted
1 teaspoon apple cider vinegar
1/3 cup water
directions:
Preheat oven to 350 degrees F.
Spray a six inch cake pan with baking spray.
Stir the flour, sugar, cocoa, baking soda, and salt together.
Add the coconut oil and vinegar, then the water, and stir it all together, gently.
Once it is just barely homogeneous, pour into the pan.
Bake for 20-25 minutes until the cake is springy to the touch and a tester comes out clean.
 
for the ganache:
ingredients:
2 ounces unsweetened chocolate, chopped finely
2 ounces sugar
2 ounces coconut milk, light or full-fat
1 tablespoon coconut oil
pinch kosher salt
directions:
Place the chocolate, oil, and salt in a bowl.
Heat the milk and sugar up together until boiling, then pour over the chocolate.
Allow to sit for 3 minutes, then stir together.
Blend with an immersion blender to emulsify.
 
for the caramel:
ingredients:
1/4 cup sugar
6 tablespoons coconut milk, light or full-fat
1 tablespoon coconut oil
liberal pinch kosher salt
directions:
Heat the sugar up in a heavy saucepan with tall sides until deep amber, about 7 minutes.
Once the sugar reaches the proper color, remove from heat and add the milk and oil.  
Mixture will bubble and sizzle violently.
Whisk until smooth, then add in the salt.  
If caramel gets a skin before use, just gently heat and stir to return it to proper consistency.
 
for the candied pecans:
ingredients:
1 tablespoon coconut oil
1/2 tablespoon balsamic vinegar
1/4 cup loosely packed brown sugar
pinch kosher salt
1/4 cup (you could go up to almost 1/2 cup with this amount of glaze; you’ll have extra if you use 1/4 cup) pecan halves
directions:
Toast the pecans lightly in a skillet, about 2 minutes.
In another saucepan, heat the oil, vinegar, sugar, and salt until bubbling.
Remove from heat and stir in pecans.
Pour mixture onto a sheet pan lined with silpat.
Allow to cool until glaze sets.
 
for the ice cream:
ingredients:
1 can (14 ounces) light coconut milk
1 tablespoon coconut oil
pinch salt
1/4 cup sugar
1 teaspoon cornstarch
directions:
Bring everything to a boil, whisking constantly.
Transfer to a blender canister and allow to sit for 4 minutes to cool.
Blend, being careful to vent the blender and cover with a towel to protect yourself from hot splashes, until frothy and homogeneous.
Allow to cool to room temperature, then freeze in your ice cream machine.
Store in freezer until use.
 
to assemble:
toasted coconut
directions:
Plate the caramel sauce and the ganache first; either smear them both across the plate or use a fork’s tines to splatter the chocolate onto the plate.
Arrange cake crumbles on one end of the smears; follow with candied pecans.
Carefully place coconut where desired.
Finish with a scoop or quenelle of coconut ice cream.
by Rachel Sally

Copacabana

I peer out at the sun,
slowly relenting to the day’s end,
approaching the horizon and dragging its feet, dropping inch by inch,
white in its brightness from behind an evening haze.
Sand gives way to my burrowing toes,
digging for hidden treasures deep
beneath the soft carpet.
Shadows form, stretch and elongate their necks,
casting blue light, then purple, over their minute footprint kingdoms.
A lizard tongue darts out from between my lips,
savoring the sharp tang of salt.
I am reeling in the wake of a good book,
drunk on sunshine and delirious from the soft breeze,
which caresses my hair and gently dries the last drops on my skin,
leaves me as briny as the unending cerulean sea at which I squint.
These cupcakes remind me of sunny summer days.
It’s because they’re redolent with coconut and banana, with a pinch of cinnamon to round it all out.
The carrots provide a lovely texture, with just enough chew, punctuated by crunchy nuts.
 
Or maybe it’s just because as I was trying to name them, I saw this video.  
Immediately, they became cocobanana cupcakes- like copacabana.
I don’t know.  It made sense at some point or another.
These cupcakes are pretty darn healthy for cake.
They’re ideal pre-test food.
 
Coconut oil is full of MCFA (medium chain fatty acids) which are quickly metabolized by the body, unlike many other fats.
Walnuts are a brain food.  They’ve got a ton of omega-3 fatty acids (1/4 cup of walnuts provides 94% of your daily recommended value), which are crucial for proper brain function, and which almost no one gets enough of.  You find them in other nuts and seeds like flax and hemp, and they help with cognition, memory, and problem-solving.
Bananas have potassium, as does the molasses left in the raw sugar, key to maintaining proper balance in your body.
The carotenoids (namely, beta-Carotene) in the carrots and carrot juice used in the marzipan 
Cinnamon can help with regulating blood sugar, so you don’t get any nasty sugar spikes and resulting crashes.
The tumeric that I used to dye the marzipan is full of anti-oxidants.
Practically health food.
Practically.
I’ll be back on Saturday with a new post.
Or maybe not.
I have two AP math finals (Calc BC and Stats) tomorrow and Friday.
If i’m not back, check in the exam rooms.
There is a great and terrifying possibility that I will have expired right in my chair.
Chain rule, chain rule, chain rule.

Cocobanana Carrot Cupcakes
makes 24 mini cupcakes + 8 regular, or 18 regular cupcakes
for the cakes:
ingredients:
2/3 cup raw sugar (sub brown sugar)
1 banana, mashed
2/3 cup coconut oil, melted then measured (you can sub canola)
1 teaspoon vanilla extract
2 eggs
1 1/3 cup flour
1 teaspoon baking soda
Pinch each cinnamon and salt
1/2 pound carrots, shredded (on a cheese grater or using a food processor)
1/2 cup chopped walnuts
directions:
Preheat oven to 350 degrees F and line your cupcake tins with liners.
Stir the sugar, banana, oil, eggs, and vanilla together in a large bowl.
Dump all of the flour over top and sprinkle the baking soda, cinnamon, and salt over the flour.
Stir until just coming together, then add the carrots and walnuts and stir until thoroughly combined.
Evenly portion into cupcake liners, and bake for 11-12 minutes for minis, 15-16 for regular size.
for the frosting:
ingredients:
8 tablespoons butter, softened
6 ounces cream cheese, softened
2 1/3 cups confectioners’ sugar
Pinch salt
Splash vanilla extract
directions:
Beat everything together, with a paddle attachment, until smooth.
Pipe or spread onto cupcakes as desired.

I topped my cupcakes with some homemade marzipan that I made out of carrot juice, almond meal, and sugar.  I tinted it with some tumeric (I actually love the spicy, mustardy flavor of tumeric in sweets, I know, it’s weird.) and a little food coloring.

by Rachel Sally

Can’t Stop, Won’t Stop

Short and sweet today, y’all.
(I have a nap penciled in in about 15 minutes.  I’m very busy.  Island time.  It happens.)
This is a cake I made a few months back, to celebrate (mourn?) the end of my basketball season.
Yes, it’s taken me that long to get around to writing this post.  I’m a little slow on the uptake.
  
It was pretty ridiculous, ridiculously indulgent, and indulgently delicious.  
I don’t know anyone who doesn’t like the combination of chocolate and orange.
Seriously.  One of my favorite things in the entire world, ever, is those chocolate-orange things.  You know, the chocolates which look like oranges and have orange in them and separate into little orange wedges?
Chocolate and cheesecake, a match made in heaven, is only made better by the addition of orange.
But I didn’t stop there.  I have no self-control, remember?  
Nay, I kept going.  “What else can I add into this cake?”
Well, nutella… 
Ugh.  Dead.  I’m dead.  That’s it.  There’s no going back; my tastebuds will no longer accept anything but this.
Here’s a secret, just between you and me:
These photos were taken the night before our last practice, meaning that I cut a slice out of the cake just to take photos- not the most, erhm, proper behavior in the world.
How rude!  I do de-clay-uh.
So, I took the photos, and slid it back in place.
Spackled the frosting back together, strategically placed some chocolate curls over the evidence, and served it the next day.
No one noticed.  
Victory!
 
Can you tell how badly I want to be a southern belle?  
(The font I always use, for the record, is Georgia.)

Mouthful (Chocolate-Nutella-Orange-Cheesecake) Cake
For the cheesecake layer:
(from Piece of Cake via RecipeGirl)
ingredients:
16 ounces of cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 eggs
1/3 cup sour cream
1/3 cup heavy cream
1 teaspoon vanilla extract
directions:
Preheat oven to 325 degrees F. 
Place a large roasting pan on the lower third rack of the oven. 
Place a kettle of water on the stove to boil. 
Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. 
Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). 
In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. 
Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. 
Add eggs, one at a time, blending after each addition. 
Finally, mix in sour cream, whipping cream and vanilla. 
Mix until smooth. 
Pour the batter into the prepared pan. 
Set the pan into the roasting pan in the pre-heated oven. 
Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). 
Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. 
Bake the cheesecake for 45 minutes. 
It should be set to the touch and not jiggly. 
Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. 
When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. 

For the cake layers:
adapted from Gourmet via epicurious
ingredients:

2 1/2 cups flour
1/4 cup cornstarch (you can also use 2 3/4 cups cake flour, omitting the cornstarch and AP flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter
1 1/2 cups sugar
4 large whole eggs
zest of one entire orange
1 1/2 teaspoons vanilla
1/3 cup orange juice, freshly squeezed
1/3 cup sour cream or buttermilk
1/3 cup milk
handful of mini chocolate chips; enough for a healthy sprinkling on two 9 inch layers
directions:
Preheat oven to 350 degrees F.
Grease and flour two 9-inch cake pans.
Rub the sugar and zest together with your fingers until very fragrant.
Beat the butter until softened, then add in the orange sugar.
Cream together until very fluffy and light, about 3 minutes.
Beat in eggs one at a time, scraping after each addition, then add in the vanilla.
Stir the sour cream, juice, and milk together.
Stir the flour, cornstarch, baking powder, and salt together.
Either alternate adding the wet and dry or slowly dump them in at the same time (my preferred method… Just go slow so the flour doesn’t go all over).
Mix just until homogeneous, then pour into prepared pans.
Sprinkle the mini chocolate chips over the batter, and bake until golden and springy to the touch, about 20-25 minutes.  A cake tester should come out nearly clean, with perhaps just a few crumbs sticking on.
Allow to cool completely before assembling the cake.
For the frosting:
ingredients:
2 sticks butter
1 3/4- 2 cups confectioners’ sugar
big pinch salt
3/4 cup Ovaltine
1/2 cup nutella
splash vanilla extract
splash cream, if needed
directions:
Beat butter until soft, about 2 minutes.
Add in the ovaltine, nutella, salt, and vanilla, and beat to combine.
Slowly add in the powdered sugar, tasting to check the sweetness. (If you need more powdered sugar to thicken the consistency, be sure to add in a pinch more salt; you can also add in some more ovaltine for thickening.)
Play with the amount of powdered sugar to thicken the frosting; environments differ and really affect the thickness/pipeability.  If you need it to really thicken, don’t add too much more sugar or ovaltine, instead, stick it in the freezer for a few minutes to firm up.
If your frosting is too thick, add a splash of cream, about 2 teaspoons at a time, to thin it out a bit.  Don’t add too much, and wait between additions, because if it becomes soupy, there’s no going back.
To assemble:
Apply a thin layer of icing on the chocolate chip side of the first layer.
Place the frozen cheesecake layer on top, and spread another thin layer on top of that.
Place the second cake layer, chocolate chip side up, on top of the cheesecake.
Crumb-coat the whole cake in a thin layer of frosting, then chill it, either in the freezer or fridge, for 10-15 minutes in the freezer or 15-20 in the fridge.
Take the cake out and generously frost it with the remaining icing.
To smooth out the sides, dip an offset spatula in hot water, wipe it off, and gently run it on the outside of the cake.

Top with chocolate curls, if desired.