foodessa

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Chocolate Amaretti Nut Marshmallow tart

Decadent chocolate ganache aligns with Dulce de Leche to crown marshmallow blooms.
The crunch from Amaretti cookies, almonds and pecans join in for contrast.

Decades have gone by where Mom still insists on receiving for Christmas.
The very least I can do is bring a few thoughtful gifts…and dessert is a must.
Last year's Christmas table was set by Mom waiting patiently for my dessert.

Dedicated meals get enjoyed with her playful centerpieces…
while we make sure to keep an eye on the prize…space for sweets, of course ;o)

Several treats are prepared along with a reigning Queen to steal the platform.

Last year, I was feeling more creative than usual and serene bliss took over as I assembled.
Although several ingredients go into making this tart, putting it together was pure joy.

If deciding that cutting corners is of necessity…
don't deprive yourself of this tart montage.
A store-bought pie shell could have also been used without shame.
Both Hazelnut chocolate and caramel spreads could also have replaced the ganache and Dulce.
Amaretti or other cookie favourite snuggled in packages await your picking.
Did I mention crushed up Meringue cookies…wonderful combination.

All this to say…
a half-homemade dessert would still reign in the complements at the sweets table.

Now, if you want to join into the full process…this is how I rolled or not.
The very simple no-roll crust can be made ahead, while…
the addictive chocolate ganache waits its turn.
All else wait for orders of assembly.

Alright now, if there's a time to get fancier with desserts it's during the holidays.
Now, lets have some fun in our kitchens while not forgetting those holiday tunes.

Chocolate Amaretti Nut Marshmallow tart

9-1/2 inch tart

serves 6-8 pieces

PRINTER version

INGREDIENTS:
(American / some Metric measures)

Crust (no-roll): or store-bought pie shell
1/2 cup (120g) unsalted butter
1/3 cup (75ml) milk
1-1/3 cups (220g) All Purpose flour
1/4 tsp. (1.25ml) sea salt
1 tsp. (5ml) baking powder

Filling:
. 1 cup Dulce de Leche
. 8 small Amaretti cookies, crushed
. 1/2 cup roasted almonds, coarsely chopped
. 1 medium orange, finely zested
. Chocolate ganache (* refer to recipe below)

Garnish:
. 60 raw pecan halves (36 to stand + 24 to leave flat)
. 3/4 cup mini marshmallows, tops snipped

* Chocolate ganache recipe:

5oz (150g) bittersweet 65-70% chocolate (coarsely chopped) with 1/2 cup (120ml) whipping 35% cream and 1 Tbsp. (15ml) unsalted butter: Warm the cream and pour it over the chocolate placed into a heat proof, medium bowl. Let it rest 30 seconds before mixing until smooth. Stir in the butter last. Cool for about 1 hour.

PREPARATION:
. For one non-greased, removable 9-1/2 inch (24cm) bottom tart pan.
. Pre-heat the oven to 400F. Position the rack in the center of the oven.

CRUST:

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

2. In a medium saucepan, melt the butter and milk on LOW-MEDIUM heat.

3. Close the heat and immediately add all the flour mix. With a strong spatula, quickly combine it until the dough retracts from the sides and all traces of the flour disappear (about 15 seconds). Transfer dough onto a plate to cool for 30 minutes.

4. Afterwards, flatten the dough and gently into the non-greased tart pan. Patiently spread with the palm of the hand until the edges start rising up. All the while, keep turning the pan as to evenly work the dough with fingers to fill the pan uniformly. Make sure there are no cracks.

5. Pre-bake ('blind bake') crust: Place the tart onto a baking pan and 'Dock' the dough. Place a piece of parchment within the tart completely filled with 'pie weights'.

6. BAKE at 400F for 10 minutes. Temporarily, take the baking pan out of the oven to carefully remove the paper with its pie weights. Lower the oven to 350F. Place the pan back into the oven and BAKE for another 15 minutes (10 min. if store-bought) or until lightly golden brown. Let it cool before adding the filling and garnish.

ASSEMBLY - Decoration:

7. In the baked tart, spread out the caramel. Position the first 36 pecan halves standing around the perimeter held by the caramel.

Add the layers of crushed cookies, nuts and orange zest. Finish by a thick layer of the cooled (pourable) chocolate ganache.

8. Decorate with the remaining 24 pecan halves laid flat touching the standing ones. The scissor snipped marshmallows placed as per photo.

Serve as soon as the ganache has hardened enough to slice. Keeps well at room temperature for 3 days.

How difficult it is to pick the one dessert that I feel will not only be possible for most to do, but also be a show stopper in its own right. I really hope this is as much a hit for you as mine was for my loved ones.

Happy Holidays.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

DATE and PECAN - Port coffee cake

Sweet November gifted dates wed pecans with a Porto splash celebration.

An inspiration from a contest winning magazine recipe.

For the longest time, not only have I become a cookbook collector of extensive proportions...

I've also hoarded countless recipes which patiently await my spatula.

Sadly, I usually find myself disappointed through forcing the issue of...

sorting and discarding what's not of interest anymore.

I know I'm not alone in this activity of excitement and good intent!?!

The usual "when in doubt...throw it out" suggestion unfortunately doesn't really apply in this case.

I'm really trying to respect the when and why I thought these recipes were pertinent in the first place.

Many stages, life phases and professional avenues have brought on several detours,

however, my heart is somewhat engraved loyally in the kitchen.

My passion for cooking and baking has remained the most steady throughout.

If a recipe doesn’t turn out just right the first time...

I can count on myself to make the proper tweaks so that I’m sublimely satisfied.

Really...how many times can you say that about anything else going on in your life?

Speaking of phases, here's one last serene November scene before...

winter hits us with her gentle snowflakes.

Way back in 1997, I had cut out a magazine clipping from the...

'Better Homes and Garden' contest winners.

The “Sherried Date Coffee cake“ was apparently of Norwegian origins.

After having made this cake, I realized that in order for me to enjoy it completely...

I certainly needed to add lighter tweaks without sacrificing taste and texture:

. I swapped out the Sherry cream (which I did not own) with Porto.

. Replaced the sour cream with thick Greek style yogurt.

. The sweetness factor definitely needed to be adjusted down.

. The streusel got bumped up as well as prettying up the surface of the cake.

. I left the glaze behind...no real need...however, I wrote it in if you feel inclined to try it out.

DATE and PECAN - PORT coffee cake

Norwegian style coffee cake

serves 8-10

Printer version

INGREDIENTS:
(American measures)

Streusel -wet soak:
. 3/4 cup (about 18 small) dates, pitted, chopped
. 1/4 cup Port wine
Streusel -dry:
. 3/4 cup raw pecans
. 1/4 cup brown sugar, packed
. 1/8 cup granulated sugar
. 2 tsps. ground cinnamon
Cake batter:
. 1/4 cup unsalted butter, softened
. 1/8 cup vegetable oil (grapeseed oil preferred)
. 1/4 cup granulated sugar
. 1/4 cup brown sugar, packed
. 1 large egg
. 1 cup plain yogurt (Greek style)
. 1/8 cup Port wine
...
. 1-3/4 cups all-purpose flour
. 1 tsp. baking soda
. 1 tsp. baking powder
. 1 tsp. sea salt

PREPARATION:

Streusel-wet soak:

1. In a deep, small bowl, combine chopped dates and the Port wine. Cover it and let it stand for a minimum of 10 minutes.

Streusel-dry:

2. In a small-medium bowl, combine all the dry streusel ingredients. Set aside.

...

. Pre-heat the oven to 375F.

. Position rack in the center of the oven.

. Lightly grease an 8x8 inch cake dish (I used a glass Pyrex).

Cake batter:

1. In a large bowl, cream together the softened butter and oil with the sugars. Beat in the egg and then the yogurt and Port wine until smooth.

2. Sift in the flour, baking powder, baking soda and salt. Beat it only until all traces of flour have disappeared. Scrape the batter from the edges with a spatula.

Meanwhile...mix the two parts of the streusel until completely coated with no dry traces.

Assembly:

3. Spread half the cake batter into the cake pan. Top with half of the streusel and continue with the last layer of batter. Top the surface with the remaining streusel. Note: try placing the pecan halves in a decorative manner.

4. BAKE it for about 35-40 minutes or until a toothpick comes out fairly dry. Careful not to over-bake it. Cool lightly before serving.

...

Porto Glaze (optional)

. 2 Tbsps. butter

. 2 Tbsps. water

. 1/4 cup granulated sugar

. 2 Tbsps. Port wine

In a saucepan, combine the butter, water and sugar. Cook on medium-high heat and stir until bubbly. Reduce heat to simmer for about 5 minutes. Remove it from the heat and immediately stir in the Port wine. Drizzle the glaze over the cut servings.

Before we start baking from our holiday cookie collections, I really hope you...
have a chance to dig into this scrumptious Norwegian influenced cake.

I'm curious...what recipe did you fish out of your recipe hoarding bag lately?

Have a sweet day and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here's another Date recipe I shared in the past...a real crowd pleaser.
- Italian stuffed DATES

Italian stuffed DATES appetizer

Medjool DATES get stuffed with decadent ITALIAN delicacies.

Prosciutto di Parma...Torta Mascarpone...PECANS...

are indulgent treats which will undoubtedly...
open appetites during the upcoming holidays.

Last week on a lovely sunshiny day...
Mom and I decided to get together.

We figured that days like these would
soon become few and far between.

Therefore, it was wise to take advantage and

forgo some of our responsibilities for that day.

We naturally started with our outing by the waterfront. Our catching up with each other was going fine up until we took a pause and gazed silently at the bright blue, cloudless sky.

Then, out of this blue silence came the following words from Mom, "What a change it is to feel great in November for once". At first, I was innocently perplexed with that statement. I then turned to look at her strangely and asked what she could possibly mean by it? She continued with the following sad reminder of how the month of November symbolizes the end of something and of the dead! Well, alright the trees may have appeared dead but they really weren't...so where was she going with this line of thought? I've got to admit that this statement coming from her took me quite by surprise. She's one of the most upbeat characters I have the pleasure to know and have as a Mom...and yet, her morose statement remained with me.

Actually, in retrospect, she was, in her defence, quite factual...

especially with our Veterans (Remembrance) day that had just passed.

photo credit: flowerhop.com

{the stunning red POPPY...a symbol of eternity in the hearts of our heroes}

This may be a good time to take another moment to pause...
in gratitude towards all veterans who courageously fought for...
our freedom during the first and second world wars.
They certainly are our lifetime heroes.
Thank you from the bottom of my heart.
Unfortunately, in the last few years we've also been paying these same
respects to our soldiers who were lost in combat in Iraq and in Afghanistan.
Here's to praying that this madness ends as soon as possible.

Alright, now...
all these sacrifices for our benefit
has to be put to good use...
therefore, I refuse to set myself...
up for depressive thoughts.

I personally don't mind November...
it's kind of an expanded timeframe that gets...
me ready to enter another phase of thoughts.

My lengthy to-do list from the last...
few months might just get a...
chance to shake and get done.

Since harvesting season for the lush Medjool dates are from mid-August to mid November...

I thought it best to take advantage and purchase one of my favourite dried fruits.

The next weeks will be prime-time to stock up on these fabulously sweet, rich tasting dates.

Waiting too long may end up leaving you with less full-bodied quality to choose from.

The Medjool

is often referred to as the

'King of Dates'

The Medjools were once reserved only for Moroccan royalty and their guests. They were, and still are, considered a precious confection and are typically the most expensive of the date varieties because their cultivation is more labour intensive.

Origins: In the 1920’s date palms in Morocco were threatened with extinction by a disease. To save their dates...Morocco sent eleven date palms to the USA. Nine of the eleven palms survived and are responsible for the millions of Medjool Dates that can be found throughout California and in parts of Arizona.

Characteristics: The date has a soft wrinkled flesh that gives way to a firm meaty center. When ripe, the date turns a dark brown color and with hints of wild honey, caramel, and cinnamon. As the date fruit dries, the sugars will concentrate in the dense, moist flesh, ultimately forming sugar crystals on the outside of the date. If a date has formed sugar crystals, it is usually less than ideal to eat, as the flesh will be dry and leathery.

Storing: Medjool dates in your cooler, away from all moisture. Keeping your dates cool, yet dry is the best way to insure enhanced shelf life.

Reference info: travel-to-morocco

The plump and slightly wrinkled outer skins of the Medjool dates adds to their visual interest as they contrast against the smoothness of the TORTA MASCARPONE and PROSCIUTTO crudo.

Prosciutto di Parma: is an Italian dry-cured ham which produces a thin slice of heaven. Its smooth velvety tasting texture is a pure gourmet indulgence. If you wish to learn more about this delicacy...here is where it has been appreciated greatly.

Torta Mascarpone (DolceLatte): A fabulous melt-in-your-mouth cheese torte which has a mildly salty sweet flavour. The layers of mascarpone and gorgonzola cheeses produce a lusciously velvety texture. These two cheeses fuse perfectly to offer an unforgettable creamy delight.

The subtly creamy, honey-like flavour of...
the MEDJOOL dates had inspired me to have them...
suited up for this festive hors d'oeuvre platter.

Italian stuffed DATES
appetizer platter
serves 2 persons

...for Printer Friendly Version...click here.

INGREDIENTS:

. 6 dried Medjool dates*
. 8 slices of Prosciutto crudo di Parma (sliced paper thin)
. 75 grams (3 ounces) Torta Mascarpone cheese**
[the 'Galbani' DolceLatte (Torta) preferred]

. 8 whole Pecans (very slightly roasted)
. Ajvar mild*** (optional garnish)

Notes:

* Harvesting season for the lush Medjool dates are from mid-August to mid November. 'Deglet Noor' dates can also be used.

** If absolutely necessary...the TORTA MASCARPONE (DolceLatte) can be substituted by:

a Gorgonzola Dolce...Dolceverde...or also a Torte Gaudenzio cheese.

*** Ajvar (mild)...It is simply a blend of finely pureed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of hot pepper...and the bonus...no additives or preservatives.

PREPARATION:

1. Easily remove pits from the dates in order to 'Butterfly' them. With a pairing knife, slice them by leaving each end slightly attached.
2. Spread the dates open and fill with a generous amount of Torta Mascarpone and/or Prosciutto as well as sparingly adding the toasted pecans.
3. Close the date very slightly in order to have its shape hold the filling properly.
4. Display on the platter and serve with a fabulous glass of dry white wine or a 'Merlot' red.

I really hope you have a chance...
to stuff dates in this very special way.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

cake ELEGANCE and WHIMSY for my Birthday Mom

SHOWY CAKE for a VERY SPECIAL PERSON...
on her CELEBRATORY birthDAY.

Life has lately been nothing but unusually crazy busy.
However, a very important task had to be accomplished.
I've been scrambling to put this recipe together with of course photos...

so that my Mommy could have her cake a second time.

Second, because we celebrated her on Sunday...
while her real Birthday is today!

If I were asked to describe my Mommy's personality...

I would definitely say this cake does her justice.

She's as strong as the foundation of this cake...
as well as having the vulnerabilities of possible shifting...
layers if not supported by quality ingredients.

The crunch of the selected nuts...show off her witty character.
The smooth flowing topping...underline her simple elegance.

However, most importantly...
the very showy upright slender cookies...

showcases her dramatic, funny and uplifting personality.

Therefore, when Mom walked into the dining room
to be surprised by her dedicated cake...
her expression said it all...it was actually quite priceless.

Back to the decadent lusciously flowing celebrity cake.
Keep in mind...Mom is very careful with her silhouette lately.

Therefore, when I saw my very polite mother with the
most refined manners imaginable...
licking her fingers with her favourite cream topping...

...well at that point it was all worth the great amount of

time spent creating this special cake for her.

Oh...and by the way...my fingers were not too far either ;o)

My only regret is not having captured that very delicate moment on camera.

Who knows when something like that could come in handy.

I would have been able to have used this as leverage...

at some later vulnerable point of misbehaviour ;o)

This cake truly turned out fabulous.

The flavours all came together divinely without an overpowering sweetness.

There was the light smoothness of the vanilla cream topping which...

enveloped a very light textured and yet robust cake.

The layers were thankfully held by a very tasty...

bite of chocolate maple syrup mousse.

Now, Mom has been dying to know how I...

managed to put all this together.
Lot's of organization, but mostly tons of dedication and LOVE.

So Mom...here is how it all unfolded.
For any of my fellow foodies who would like to try making this cake...

don't be overwhelmed...one step at the time.

Before you know it...you'll realize that it...

felt more difficult than it really turns out to be.

So, come along and enjoy a virtual piece of cake with me...

until of course you try your own ;o)

Notes:

. I used my regular cake recipe which I have modified from one of Cook's illustrated versions of a plain basic yellow cake. I, then altered it quite a bit more to become a flavourful version of butterscotch and pecans. This served as the primary foundation to this fabulous creation.

. To keep the 3 layers in their place I concocted a very easy coarse chocolate maple syrup mousse to be layered in between the cake sponge. The final dressing came in the form of a lava flowing topping of vanilla pudding and whipped cream.

. The decorative finishing held a handful of lightly roasted slivered almonds along with pecans and store bought rolled chocolate hazelnut cigar cookies.

ELEGANCE and WHIMSY
high layered cake

serves 8-12 people

Printer Friendly Version

INGREDIENTS...CAKE:
(note: all ingredients should be at room temp.)
(American / Metric measures)

. 1-1/2 cups (225g) unbleached, All-Purpose flour
(extra for dusting pan)
. 1 cup (130g) Whole wheat flour
. 1 small pkg. (100g) Butterscotch pudding mix
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1/2 tsp. (2.5ml) salt
. 1/2 cup (100g) brown sugar, packed
. 1/2 cup (110g) granulated sugar (half goes with the egg whites)
. 1/2 cup (120ml) unsalted butter (melted and brought to room temp.)
. 1 cup (250ml) Buttermilk*
. 3 tbsps. (45ml) vegetable oil
. 2 tsps. (10ml) vanilla extract
. 6 large egg yolks
. 3 large egg whites
. 1/2 cup (60g) pecans, coarsely chopped
. 1 orange zest (optional)

* Making homemade BUTTERMILK:

. For about every 1 cup (250ml) needed...first add 1 tbsp. (15ml) of EITHER white vinegar, cider vinegar or lemon juice. To that, add the rest in the amount of milk to complete the volume required in the recipe. Let the milk rest to thicken for 10 minutes. Afterwards, give it a light stir before pouring into the recipe.

PREPARATION:

Position the rack in the center of the oven.
Use a 10 inch/(26cm) Bundt pan (which I used) OR a regular Tube cake pan.
Oil-spray the pan and lightly dust with flour to coat all surfaces...knock out the excess.
For a dark surface cake pan...Pre-heat oven to 325F/170C/Gas3
For a light colored surface pan...Pre-heat oven to 350F/180C/Gas4

1. In a large bowl: hand whisk together the flours, baking powder, baking soda, salt, brown sugar and the half the amount of granulated sugar. Make a well and set aside.
2. In a small sized bowl: hand whisk together the melted butter, buttermilk, oil, vanilla and the egg yolks. Set aside.
3. In a medium sized bowl: with an electric mixer, beat the egg whites at medium speed until foamy (about 30 seconds). Gradually add the remaining 1/4 cup of sugar. Continue beating until stiff peaks form (about 60 seconds). Set aside.
...Combining the mixes:

4. Gradually pour butter mix into the flour mix as you beat on Low speed. Blend together while scraping the sides with a spatula. Beat until all is incorporated (about 30 seconds). Do not over mix.
5. Afterwards, with a spatula...fold in 1/3 of the egg whites into the batter. Add the remaining whites and continue to gently fold the batter until all streaks of white have disappeared.
6. Now, the chopped pecans and the (optional orange zest) can be folded in.
7. Pour the batter into the cake pan and lightly tap down the pan to remove air bubbles.
8. BAKE for about 40-45 minutes or until the cake seems to pull away from the sides of the pan. Test it also by inserting a toothpick in the center to make sure it comes out clean.
. Once out of the oven, place the cake on a rack to cool for about ten minutes before loosening it from the sides. Once loosened, you can securely invert the cake onto another wire rack for another rest of 5 minutes. Revert the cake back again onto the rack. Cool the cake completely for a minimum of 2 hours before manipulating it.
Note: My personal choice is to bake it the day before and covering it with a clean tea cloth. The day after, I'm ready to assemble and decorate.

CREAMS and DECORATION:

(American / Metric measures)

...Cream filling + Topping:

. 1 small pkg. (100g) Vanilla pudding mix

. 2 cups (500ml) of milk (1% fat+)

. 5 ounces (150g) bittersweet 65-70% chocolate

. 1 tsp. (5ml) unsalted butter

. 1/8 cup (25ml) Maple syrup (or Agave Nectar)

. 2 cups (500ml) 35% whipping cream

. 1/2 cup (64g) confectioner's sugar

...Garnish:

. 1/2 cup (60g) slivered almonds (lightly toasted)

. 10 raw, pecan halves

. 10 chocolate hazelnut cigar cookies

PREPARATION of CREAMS and
final ASSEMBLY

1. Slightly toast the slivered almonds in the oven or skillet. Watch over them! Set aside to completely cool.
Vanilla pudding topping:
2. In a medium bowl, using an electric beater...pour in the milk into the vanilla powder (follow package directions). Cover with plastic wrap (touching the cream) and refrigerate until ready to use.
Chocolate Mousse-type cream:
3. In a small bowl...place the chopped chocolate with butter and melt in microwave in increments of 40 seconds each. After the first time...give it a slight stir. After the next 40 seconds...let it sit for 5 minutes before stirring until fully melted. There will be a very shiny appearance. Once the chocolate has reached room temperature, add the Maple syrup into the melted chocolate and give it a stir. It will transform its texture...do not worry...this is what you want at this stage. Set aside.
Whip the 35% Cream: (to be divided for two mixes)
4. Take another medium bowl and whip the cream to reach the ribbon stage and a good peak is formed.
5. Spoon and fold in a little into the chocolate mix. Continue putting in about half of the bowl contents into the chocolate. It will look like a thick mouse mixture with coarse pieces of chocolate. The remaining goes to the other vanilla based topping.
6. Take the remaining whipped cream and add to it the confectioner's sugar. Whisk it in by hand. Cover the bowl and refrigerate while you take care of the rest of the cake assembly.
Cake base assembly:
7. Place the cake on a large serving dish. Slice the cake in three even layers. Gently remove the two top layers and set aside. Spread half the chocolate mousse cream evenly throughout by leaving a little uncovered edge around the perimeter so that it will not spread out from the sides. Repeat for the next layer.
8. Afterwards, when the cake has been completely mounted, take out both bowls of vanilla pudding and the whip cream mixes. Fold in a bit of whipped cream into the pudding to start and then fold in the rest. Don't over fold, keep it light. Set aside just for enough time to assemble the cake garnish.
Final decoration Assembly:
9. SLOWLY spoon the cream over the top of the cake. This will create a lava flow outcome throughout the cake.
10. Sprinkle the lightly toasted slivered almonds around the top and a little of the sides of the cake. Place your pecan halves evenly over the top.
11. Finish off by placing your chocolate hazelnut cigar cookies standing upright in the middle of the cake.

Voila...you are finally done.
Give yourself a great pat on the back for a job well executed.

Now, all you need to do is wait for all the compliments coming your way ;o)

HAPPY BIRTHDAY...

to my very young...
and vibrant Mommy.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.