foodessa

Whip cream and snow were calling my attention to bake.

Bridging seasons with whites and a drizzle of caramel sauce.

Willing to give up heavy cream in savoury dishes...

however, I'm not ready to let it go in my desserts yet.

***

But first...
how's this scenery for sometime right before Spring?

Let it snow...let it snow.

Isn't Spring almost here?

Well, not with our courtyard looking like this.

I had a difficult time keeping my attention on work last Thursday.

There seems to be a tug of war going on between seasons...

and I had decided that peace would be restored with cake.

Yes, Spring is very soon at our doorstep.

You wouldn't know it by the looks from the...

white speckles that just poured a blanket of white all around us.

Pristine and pretty, as in...

WHITE like whipping CREAM.

This moist cake doesn’t hold the whipped cream on its surface or smothered in the middle.

It's actually within the cake!

There's also no BUTTER nor OIL in this recipe.

The butterfat found in butter was replaced...or was it really?

Speaking of BUTTER...

I can't help myself to share the WORKOUT my beloved and I had with heavy CREAM.

A few years ago, Hubby and I got an extreme upper arm workout when we turned heavy cream into butter.

This time-consuming process didn’t just come to us out of nowhere...oh nooo...we got the brilliant idea from a French farmer being interviewed by a culinary reporter. I remember saying...that’s fantastic...how hard can it be?

By simply shaking the heck out of the cream placed into a mason jar...the cream was supposed to give us fresh butter. After what seemed forever...the creamy, pale yellow butter magically appeared. All we could say to each other was "wow...we made butter"!

We never forgot that moment in time...we however, also never forgot the burning in our upper muscles. This was probably not going to be a repeat. I do however, highly recommend that you try to experience this phenomena at least once in your culinary journey. Just don't forget to get a partner to feel the pain along with you. LOL

Alright...back to the making of this cake.

The other day I had some whipping cream sitting at the back of the fridge begging to be used. Since the expiration date was coming close, I wasn't inspired to use it for a sophisticated pastry nor savoury dish. What came to mind was a once seen whipped cream Bundt cake created by Rose Levy Beranbaum.
I went searching in my files and noticed a few notes I had jotted down. Basically, the method of replacing butter with the initial whipped cream had intrigued me. However, the flavours and substance of the cake had not excited me enough to try it. Like most recipes and many scribbles later...I decided to file it for another day.

I figured, since my cream was past its freshest point...
it might just be time to reconsider this cake.

First, I had to figure out how to jazz it up a little.

Although, I based this cake recipe on Rose’s Whipped Cream Cake ...

I absolutely thought it essential to put my signature on it.

Giving it another flavour was going to be my goal.

A little amateur chemistry with a little character...

and this is what I came up with.

. I reduced the three eggs to two without incident.

. For extra flavour...I added Butterscotch caramel pudding.

. Since there’s already sugar content embedded in the pudding, I reduced the sugar.

. For extra moistness, I substituted some brown sugar for a portion of the white sugar.

. For more aroma and essence:

I added cinnamon, zested an orange and increased the vanilla extract.

***

To enhance the overall experience, I also drizzled some

homemade fancy Butterscotch sauce over cake slices before serving.

BUTTERSCOTCH pudding WHIP CREAM cake

serves 10-12 pieces

Click HERE for a PRINTER version

INGREDIENTS:

(American / Metric measures)

. 2 cups (300g) A.P. flour

. 2 tsps. (10ml) baking powder

. 1/2 tsp. (2.5ml) salt

. 2 tsps. (10ml) ground cinnamon spice

. 1 pkg. (6 servings) Butterscotch pudding mix*

. 2 large eggs (room temp.)

. 1 tbsp. (15ml) premium vanilla extract

. 1/2 cup (105g) white sugar

. 1/4 cup (55g) brown sugar (packed)

. 1-1/2 cups (375ml) 35% whipping cream

. 1 large orange (finely zested)

. 2 tsp. (10ml) white sugar (to sprinkle on the batter)

* Pudding mix: Please consider what is being incorporated into these products...choose your brand carefully. At the very least, avoid any trans fats (hydrogenated) products.

PREPARATION:

Grease and flour a 10 in. (26 cm) dark fluted Tube or Bundt cake pan.

Pre-heat oven to 350F/180C/Gas4

Position rack on 2nd level from the bottom of the oven.

1. In a medium bowl, sift together all the dry ingredients. Set aside.
2. In a small bowl, hand whisk the eggs and the vanilla extract. Set aside.

3. In another medium bowl, whisk the whipping cream with an electric beater, preferably with whisk attachment. First set the speed on low to start the process. Afterwards, gradually raise the speed to medium-high until stiff peaks appear without over beating so to avoid it turning to butter.

...ASSEMBLY:
4. Continuing with the electric beater on medium-high, gradually add the egg mix, followed by gradually adding the sugars. Beat for about 30 seconds.

5. Now, with a spatula, slowly fold the flour mix, as well as the zested orange into the whipped cream mix until all traces of flour disappear.
...BAKE:

6.Scoop up the batter and place into the cake pan. With a spatula, lightly press down while smoothening the surface. Also, tap the cake pan a few times in order to release any possible air pockets. Sprinkle with the extra sugar for a much desired crust. Bake for 30 minutes for a dark pan and 35 minutes for a lighter pan.
...SERVE:

7. Once the cake is cooling (about 10 minutes) on a metal rack, you will notice the cake pulling away from the sides which means it’s ready to un-mold. With a thin spatula or dull knife, loosen the cake and invert it onto a plate and then invert again onto a decorative platter. Cool completely before serving. Can also be served with a drizzle of fancy butterscotch sauce. This cake also freezes very well if you happen to have some leftover. Keeps well on the counter with a cover left slightly ajar for up to two days. Enjoy.

If you’re thinking that I can’t let go winter...sure I can.

However, for the next little while...
I’ll just appreciate the moment of pure white untouched snow.

Now...if you ask me if I can let go dessert, well that’s a whole different bag of ingredients.

Yes I can, but no...I will not.

With just a few enhancements...this simple 'whipped cream' cake turned out splendidly.

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.

Other scrumptious CAKES that may interest you:

- APPLE cranberry SAMBUCA maple torte cake

- Chocolate Almond TORTA CAPRESE flourless cake

- Chocolate CRANBERRY Cointreau torte cake

- Citrus Chocolate Coconut Ginger Nut flourless torte cake

- CLEMENTINE CHOCO NUT flourless torte cake

- ELEGANCE and WHIMSY high cake

- FIG and NUT torte cake and Gluten Free

- PEACH berry Grand Marnier torte cake

- PINEAPPLE SPICE reversed CAKE torte

Creamy smoothness experienced in every sweet and

tangy bite from this cool mousse decadence.

The person, I suspect will be mostly pleased about this

refreshing dessert will be none other than my Mommy.

This is, her favourite no-bake lemon pie.
She considers this one to be absolutely divine.

Why I cherish this unique citrus fruit so much?

At first, the vivid colors alone impart an invaluable burst of aesthetic pleasure.

Lemons evoke a type of innocence found on children’s faces

when selling their fresh lemonades at the curb.

Yes, I was that child as well. Were you?

A few cents a glass went a long way to buying me

a small piece of pride and satisfaction.

Everyone around me had a happy face...

hence, the yellow color on ‘smileys’ ?

The different levels of sharpness will give way to an alluring infusion

of flavours and aromas that will go a long way to enhancing any recipe.

I also appreciate the fact that the lemon’s tartness acts as a great salt substitute.

This asset alone has reduced my salt intake...leading towards healthier habits.

The lemon makes my kitchen come alive.

I'll even plop the skins into boiling water...
as it sprays its fragrance throughout my home.
This is truly handy...especially when less
desirable odours linger from say...fish meals.

Oh...here, I go again...I digress...
back to lemons and dessert.

The tantalizing lemon happens to be one of
my top ten ingredients to have on hand.

Not only does it pack tons of immune system building
antioxidants and a huge dosage of Vitamin-C...

I do believe it is the most versatile of all citrus.

The Italians...actually more precisely the Sicilians...

are the ones most blessed with an abundance of wonderful lemons year round.

They are also responsible for the largest quantity of lemon fruit export.

The United States along with Argentina, Chile, Greece, Israel, Spain and Turkey

also contribute grandly to the production of this widely consumed citrus.

Lemons were originally developed as a cross between the lime and the citron and are thought to have originated in China or India, having been cultivated in these regions for about 2,500 years. Their first introduction to Europe was by Arabs who brought them to Spain in the 11th century around the same time that they were introduced into Northern Africa. The Crusaders, who found the fruit growing in Palestine, are credited with bringing the lemon to other countries across Europe. Like many other fruits and vegetables, lemons were brought to the Americas by Christopher Columbus in his second voyage to the New World in 1493, and have been grown in Florida since the 16th century. Ref: WholeFoods--Photo: foodloversodyssey.typepad.com

The most common textured skinned lemon and usually found year round is the

'Eureka' variety which has a few seeds and very juicy while slightly more acidic.
The second most used is the 'Lisbon' lemon which is slightly

smaller, smoother skinned and has practically no seeds.

Then, there’s the pricier and most apparently desired sweeter 'Meyer' lemon which is the least commonly commercially produced due to its lower shipping survival. Therefore, not always easily found in stores. This situation is slowly changing due to higher consumer demand.

The 'Meyer' lemon is a hybrid cross between a mandarin orange and a sour lemon along with owning a very pleasant floral aroma. The small downside to the Meyer lemon however, is that it's not popular for its abundance of lemon oil usually captured by the lemon zest.

Here I am under a 'Meyer' lemon tree...

an incredibly memorable aromatic moment

while in Bastia, Corsica, France.

Did you know that the Meyer lemon tree is commonly grown as a dwarf variety and perfectly suitable to grow in container pots?

Like most, I do not necessarily have access 'Meyer' lemons, therefore, I make sure to buy the freshest, heaviest and most aromatic lemons possible.

In the meantime, thankfully...the ‘Sicilian’ lemon shares many similarities with the 'Meyer' lemon...and can in my opinion be used as a suitable substitute. This lemon too is unfortunately not sold everywhere. Happy hunting;)

Also, keep in mind the incredible versatility of this recipe.

It can be quickly adaptable towards other citrus.

For example, if using Lime...make sure to diminish

the sweetness slightly to your desired taste.

Kumquats and pink Grapefruits can also be used

as a very interesting twist to this frozen citrus mousse...

you just may have to increase the sweetness content by 25%.

***

LEMON mousse frozen PIE
...no bake
serves 8

Printer Friendly Version

INGREDIENTS:

(American / Metric measures)

...CRUST:

. 1 cup (90g) graham cookie crumbs*
(reserve a few spoons for garnish)

. 3 Tbsps. (45ml) unsalted butter, melted

. 3 Tbsps. (45ml) sugar (agave nectar, maple syrup or honey can also be used)

. 1 tsp. (5ml) pure Vanilla extract

...FILLING: Lemon mousse

. 1 cup (250ml) whipping cream 35%

. 3 large eggs, separated

. 1/2 cup (110g) granulated sugar (or 1/3 cup (80ml) agave nectar can also be used)

. 1/4 cup (60ml) lemon juice (1 medium lemon)

* Replace with cereal flakes: measure 2 -1/2 cups of cereal to get 1-1/2 cups /135g)

...

Tips about lemons:

. Always choose lemons that are completely yellow. Those not fully ripened with green tinges will be more acidic and should be avoided.

. You can keep very fresh lemons in a cool, dark place for about a week before having to refrigerate them. Afterwards, place them into a plastic bag and loosely package them in order for them not to dry out when they're placed in the refrigerator.

. When figuring out how many lemons to use...calculate about 1 medium size lemon which will yield about 4 Tbsps. (60ml) of lemon juice.

. To extract more juice out of the lemon, make sure that it has reached room temperature and then plop it into a bowl of warm water for a few minutes.

PREPARATION:

9" (20cm) glass pie plate

Prepare a lightly oiled pie plate and set aside.

...Making the crust:

1. In a blender, add the cookie crumbs along with the melted butter, vanilla and the sugar. Pulse the motor a few times to then spin until a good humid crumble appears. Pour it out onto the lightly oiled pie plate. With the aid of a spatula or spoon, spread and pat down the mix onto the plate’s bottom and sides. Set aside.

... Making the Lemon Mousse Filling:

2. In a chilled, medium sized stainless steel bowl, whip the cream with an electric mixer. When a ribbon trail starts showing, it's almost ready. Careful not to over beat. Set this whipped cream temporarily aside in the refrigerator.
3. Clean the whisks and dry carefully.
4. Meanwhile, separate the eggs and set aside the yolks in a tiny bowl.
5. In another medium size bowl, whip the egg whites until frothy. Gradually add the sugar and beat until soft peaks have formed. Afterwards, the egg yolks can be added one at the time. Beat well between each yolk.

. Take out the chilled whipped cream and with a spatula fold it into the yellow sweet mix until there are minimal streaks showing. Now, add the lemon juice and blend well.

. Pour the combined mix into the prepared crust.

. Garnish the perimeter of the pie's surface with the reserved crushed cookie.

. Decorate according to your creativity or as shown in photo.

. It is best to cover and freeze the pie for a minimum 3 hour period.

Remember to take the pie out and

transfer it to the refrigerator

for about 20 minutes before

cutting your serving pieces.

I'm in lemon heaven with this cool mousse pie.

Enjoy this treat and flavourful wishes,