Pumpkin Pie with Gingersnap Cookie Crust
When I was a child, I thought pumpkin was as an exotic vegetable and therefore everything made with pumpkin was nothing short of extraordinary. Back in the 60’s and 70’s in California, pumpkins were exotic because sugar pumpkins were not sold at the grocery, only Jack-O’Lantern pumpkins. As a result, pumpkin pie was my favorite pie of all with its sweet winter squash flavor and warm spices.
I collected pumpkin pie recipes like some men and women collect shoes. This recipe is a combination of two pumpkin pie recipes, one for the crust and the other for the pumpkin filling. For the crust, I am using Alton Brown’s gingersnap cookie crust from his pumpkin pie recipe. Beautiful and decorative pie crusts are wonderful to look at, but if you want to get anything else done the day you make a pie, scaling down the prep work is essential. Gingersnap cookie crust pops with bright molasses and ginger and is a breeze to make. This gingersnap cookie crust really jazzes up the flavor of pumpkin pie.
For the pumpkin filling, I adapted an old recipe from, Bon Appetit Magazine, by Selma Brown Morrow, The Ultimate Pumpkin Pie. The pie crust is sweet, decorative and temperamental which is why I nixed it. However, the filling is silky and rich from sour cream with deep pumpkin flavor. My primary changes for the pumpkin filling are with the spices. I went all out with the spice blend and reduced the amount of cinnamon and added in some freshly grated nutmeg and ground clove. I kept remembering what I like so much in my pumpkin bread and realized it was how the ground clove lingered in the background boosting up the flavors of the other spices.
Easy Holiday Baking
For big holiday menus with almost as many dishes as there are guests, it is reassuring to know there is at least one course that requires a minimum of your attention. Even better, you can make this pie 24 hours in advance. I highly recommend that you do. This gives the pie plenty of time to set, chill and the flavors to meld. Plus, this is a hassle-free crust. All you need to do is pulverize the cookies in a food processor and add melted butter. No cracking, no chilling, or shrinking, just press into a glass pie plate and blind bake for 10 minutes.
While the cookie crust cools you then can mix the pumpkin filling by hand, then pour into the par-baked crust and bake. The hardest thing to do after making this pie is waiting for it to cool. Like most custards, the pie is removed from the oven just before it is completely set. You cannot cut into the pie until it is completely cool. This will take at least 3 hours. I recommend making it the day before and you will not have to worry about timing it just right. Store the pie in the refrigerator until just before serving.
Pumpkin Pie Filling
Pumpkin pie filling is essentially a custard, but fortunately for this recipe, there is no need to cook the eggs and cream before adding them into the pumpkin purée. To help thicken up the custard, a small amount of cornstarch is added but you really do not notice it. Sour cream also helps lightens and enriches the pumpkin filling but it does not leave a tangy taste in your mouth. Instead, it helps create the silky smooth texture.
The trick to determining if your pie is done is to perform the jiggle test. Your custard is done baking when you gently jiggle the pie plate and the filling wobbles like Jello. Plus the middle does not look wet and runny. Cooking times can vary depending on your type of pie plate and how consistent your oven temperature is. Therefore, I recommend starting to check your pie 10 minutes before the projected finish time in the recipe. You know you overcooked the custard if there is a crack in the custard filling. Have not worries if it cracks, it will still taste delicous and you can always cover the crack with whippped cream.
You can also make this pie with other winter squash, especially Kabocha squash. Check out my Kabocha Coconut Curry Soup recipe to learn more about this delicious winter squash.
Pumpkin Pie with Gingersnap Cookie Crust
What is like about this combination is the gingersnap cookie crust is effortless and comes together in about 6 minutes. This is great for the moments when you need to put your efforts into the other parts of the meal but still get a delicious dessert.
The pumpkin filling is creamy and rich with fresh nutmeg and ground ginger as the forward spices in the pie. I love freshly ground nutmeg and wanted to feature that spice with the pumpkin. If you own a fine Microplane grater, use that to grate the nutmeg.
If you do not own a food processor, you can still easily make this recipe. See the notes for directions.
This pie can be made 24 hours in advance and stored in your refrigerator until serving.
Serve chilled and with whipped cream.
Ingredients
Gingersnap Cookie Pie Crust
- 6 oz (171 g) gingersnap cookies
- 1 TB (16 g) dark brown sugar
- 1 tsp (2 g ground ginger
- 1 oz (31 g) unsalted butter, melted
Pumpkin Filling
- ¾ cup (164 g) sugar
- 1 TB (13 g) packed brown sugar
- 1 TB (8 g) cornstarch
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp freshly grated nutmeg
- 1/8 tsp ground clove
- ¼ tsp Kosher salt
- 1 - 15 oz (425 g) can solid pack pumpkin
- ¾ cup (200 ml) heavy cream
- ½ cup (104 g) sour cream
- 3 large eggs
Instructions
For the crust
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Preheat the oven to 350°F (175°C / Gas Mark 4)
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Add the gingersnap cookies, brown sugar, and ground ginger to the bowl of a food processor. Process until the cookies become fine crumbs. Drizzle the melted butter into the finely ground cookie crumbs. Pulse several times, about 8-10 to combine.
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Tip the gingersnap cookie mixture into a 9-inch glass pie pan. Press the cookie mixture across the bottom and up the sides of a dish. If you own a metal pie pan, press it into your glass pan with the cookie crust to help form the shape your cookie pie crust. Press up the sides and into the crevasse of your pie to make an even thickness all the way around and across the bottom of the pie.
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Place the pie plate on a rimmed sheet pan then into your preheated oven. Bake for 10 -12 minutes. Remove the pie from the oven and cool for at least 10 minutes. Turn down the oven to 325°F (160°C / Gas Mark 3).
Pumpkin filling
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In a small bowl, blend the 3 eggs with a fork until evenly combined and no visible egg whites are showing. Set aside.
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In a large bowl whisk together the sugar, brown sugar, cornstarch, ground cinnamon, ground ginger, nutmeg, ground cloves, and salt until no clumps are visible. If you need, get your clean hands in there to break up the brown sugar lumps.
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Stir in the pumpkin, heavy cream, sour cream and beaten eggs until blended.
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Pour the pumpkin filling into a pitcher, or anything large enough to hold the pumpkin filling and has a spout. Place the rimmed sheet pan with the pie crust back into the oven, on the middle rack. Extend the rack for easy access and pour the filling into the center of the pie plate. Fill the pie crust to just at the edge of the rim and no more. You will have extra filling, which you can use later. Carefully slide the rack into the oven and bake the pie until it is just set about 55 minutes. Start checking if your pie is done, after 45 minutes to make sure you do not over bake your custard. You can tell the pie is done when you jiggle the pie plate and the filling wobbles like jello and it does not look wet in the center.
If the pie cracks, it means it is overcooked. No worries though it will still taste great, and you can cover the crack with whipped cream if you want to.
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Cool the pie completely before cutting and serving. Refrigerate the pie once cooled slightly and up to 24 hours ahead. Serve with whipped cream.
Keep leftovers in the refrigerator.
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Can be made one day ahead.
Recipe Notes
If you do not own a food processor you can still make with pie crust. All you need is a Ziplock bag and a rolling pin or mallet, like a meat mallet. Fill a Ziplock bag with the gingersnaps and partially close the bag. Push out as much air as possible then zip the bag closed. Lag the bag filled with cookies on a flat surface and whack the side of the bag with your mallet, gently hitting and crushing your cookies. Keep banging away until the cookies resemble a fine sand.
Add the crumbs to a large bowl then add the melted butter and ground ginger. Stir to combine. Proceed with the recipe at step 3 of the cookie crust.
Leftover pie filling:
Pour leftover pie filling into buttered ramekins. If you want, coat the inside of your ramekins with ground gingersnaps or ground nuts like hazelnuts or pecans. Place the filled ramekins in a baking dish and fill with warm water until it reaches halfway up the ramekins. Bake in a 325°F (160°C) oven until set in the middle, but jiggles, about 30 minutes. Remove from the pan and cool. Refrigerate until ready to serve.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Lemon Pavlova with Kiwi and Passion Fruit Sauce
A few years ago, I offered to bring a dessert for our Russian themed book club meeting. Our theme had nothing to do with the current US and Russian political climate, but was literary based around a love story from a classic Russian novella by Sergeevish Turgenev. At the time, the possibility of Russia interfering with the 2016 election was not even a blip in our imagination. Our job was to decipher the leads told throughout a melodramatic Russian love story and form an opinion if “First Love” was the definitive love story written in the 19th century. The task was not as insurmountable as it sounds, but my bigger concern lay with what should I bring for dessert?
After reading the story, and not feeling enthusiastic about it, I waltzed into researching ideas for a “Russian” dessert. It did not take long to discover a meringue dessert created to honor the Russian prima ballerina Anna Pavlova. Pavlova is a dessert consisting of a meringue nest filled with whipped cream and seasonal fresh fruit. Each bite is a choreographed dance of sensual textures and flavors. It is soft and crispy, sweet and tart, and as light as a ballerina pirouetting on a cloud.
In 1926 and 1928, Anna Pavlova toured with her ballet company to Australia and New Zealand. Her world tours were as anticipated as the Beatles and considered a major event for both countries. Chefs in Australia and New Zealand built on the excitement and honored her by creating and naming a meringue cake in her honor. Both countries have a long-standing dispute over the origin of the pavlova, inspired by the dancer’s tutu. The pavlova turned out to be as captivating as the ballerina’s graceful dancing, growing in popularity around the world for almost a hundred years. There is evidence that neither country created this meringue cake, but they did influence in its legacy. A true love story in its’ own right.
How to Make a Pavlova
Unlike other meringues, like my peppermint meringue cookies, that are crispy through and through, a pavlova has a crispy outside and a creamy-marshmallow center. A small amount of corn starch makes this marshmallow middle possible. The luscious contrast in texture is one reason for the dessert’s popularity.
Making a pavlova is not difficult, but like all meringues they are temperamental. The right conditions, cool dry air, and slowly adding sugar to the developing meringue are key to success. Another important factor is making sure your mixing bowl and beaters, or whisk, are clean. Any oil or fat residue will prevent the eggs whites from developing into an airy cloud. A new trick I just learned is clean out your mixing bowl and beaters with distilled vinegar then wipe the bowl and beaters dry with a lint free cloth. This extra step will ensure your bowl is free of any traces of fat.
Once the egg whites are all glossy and fluffy, bake the meringue in a low temperature oven. Don’t peek. Keep the door shut throughout the cooking and cooling process. Like a soufflé, meringue deflates when exposed to air before it is set.
Meringues are very sweet, so I offset the sweetness with tart fruit and lightly sweetened whipped cream. Adding extra sweet fruit, jams, fruit curds, or sauces makes the pavlova cloyingly sweet. Passion fruit has a tart flavor and is perfect with meringue. If you can find fresh passion fruit scoop out the flesh and seeds and drizzle it over the whipped cream for a dramatic affect. Otherwise you can buy frozen passion fruit pulp in the freezer section of your grocery store. I made a sauce with the passion fruit with a little sugar and reduced it slightly. Resist the temptation to add more sugar. The sauce is tart by itself, but combined with the sweet meringue, the tart flavor subsides.
Switch it up
For a dairy free option, make whipped cream with coconut cream found in full fat coconut milk.
For a vegan option make the meringue with Aquafaba, chickpea water, and use coconut milk whipped cream. Top with fruit and passion fruit sauce.
For more lemon flavor add 1 TB fresh lemon juice to the finished meringue. Fold it in with the lemon zest, corn starch. Omit the vinegar.
Add 1 1/2 teaspoons of unsweetened natural coco powder for a chocolate Pavlova. Fold in the coco powder with the corn starch until no streaks are left. (omit the lemon zest in this recipe)
My pavlova recipe is adapted from Ina Garten, Barefoot Contessa, Mixed Berry Pavlova.
Lemon Pavlova with Passion Fruit and Kiwi
Ingredients
- 5 egg whites about 1/2 cup (125 ml)
- 1 cup 7 oz/ 202 g granulated sugar
- 1 tsp distilled vinegar
- 2 tsp cornstarch
- Zest from 1 lemon
- 1 cup 250 ml heavy cream
- 1 tsp vanilla extract
- 1 TB powdered sugar
- 1 kiwi peeled and sliced thin,
- 3/4 cup 185 ml frozen passion fruit pulp, or one fresh passion fruit
- 1-2 TB granulated sugar if using pulp
- Berries and fresh mint to garnish
Instructions
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Preheat the oven to 350°F /180°C and place the oven rack in the middle position.
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Draw a 9 inch (23 cm) circle in the middle of a piece of parchment paper large enough to cover a large rimmed baking sheet. Turn the paper over, and place the parchment paper on your baking sheet. The drawn side is facing down. Set aside.
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Wipe your mixing bowl and beaters with some distilled vinegar then wipe dry with a lint free cloth.
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Add the egg whites with a small pinch of Kosher salt to a bowl of a stand mixer fitted with a whisk attachment. Turn the speed to medium-high and whisk until the egg whites become foamy and hold soft peaks.
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With the motor running add the sugar one tablespoon at a time, whisking between each addition. This will take some time, about 5 minutes, but it prevents the egg whites from deflating. When all the sugar is added, turn the speed up to high and beat until the egg whites are glossy and hold stiff peaks and all the sugar is dissolved, about 2-3 minutes. Test if the sugar is dissolved by rubbing a small piece of whipped egg whites between your fingers. If it feels course, then the sugar has not fully dissolved. If so, continue beating the egg whites or a minute more, but be careful to not over beat the meringue because it will deflate.
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Remove the bowl from the mixer and sift the cornstarch over the meringue. Add the lemon zest and vinegar then carefully fold the ingredients into the meringue until evenly combined.
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Pour the meringue on to the parchment paper aiming for the middle of your circle. Spread out the meringue to evenly fill the circle.
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Place in the oven and turn the heat down to 300°F / 150°C Bake for 1 hour then turn off the oven. Keep the oven door closed no peeking. Cool the meringue in the oven for an hour, or until it reaches room temperature.
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You can make the meringue a day ahead and store in an airtight container on the counter. A cool oven is a great place to store the meringue overnight. Do not refrigerate.
Passion Fruit Sauce
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Pour the passion fruit sauce into a medium saucepan. Turn the heat to medium-high and add 1 TB of the sugar. Whisk to combine and bring to a gentle simmer. Taste add another tablespoon of sugar if needed. Remember the meringue is very sweet so keep the passion fruit sauce on the tart side. Whisk to combine and simmer. Cook until the sauce begins to thicken and slightly reduces. Turn off the heat and pour the sauce into a heat proof container. Cool to room temperature.
Make the Whipped Cream
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Add the chilled heavy cream to a medium bowl and whip with a hand held mixer, or use a free standing mixer, until just starting to thicken. Add the vanilla extract and sugar and beat until soft peaks form. Cover and keep refrigerated until needed.
Assemble the Pavlova
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Just before serving, slowly peel away the parchment paper from the meringue. A thin spatula helps release any stubborn parts. Slide the meringue onto a serving plate, then layer with the whipped cream. Scatter the fruit on top of the whipped cream then drizzle with the passion fruit or some of the sauce. Garnish with fresh mint if using.
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Serve immediately with extra sauce.
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Once assembled, pavlovas do not keep very long because the whipped cream makes the meringue soggy. You can cover any leftovers with aluminum foil and keep in the refrigerator for one day with the understanding some of the crispiness will subside.
Recipe Notes
Meringues are temperamental to humid condition. Store in an air tight container until needed. A cool oven is the best place to store a meringue, just make sure you don't accidentally turn it on.
You can also make 6 - 8 small nests instead of one big one. Each meringue then gets a large dollop of whipped cream and fresh fruit.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Peppermint Meringue Cookies: 3 Ways
Whenever I make Chocolate Pots de Creme or other custard dessert, I have a lot of egg whites looking for a purpose. For years I would throw out the unused egg whites until I learned egg whites freeze well. Now, I freeze the egg whites and pick a time to make one of my favorite desserts, mousse, dacquoise, or meringue cookies. During the winter, I especially enjoy peppermint meringue cookies with their pink swirls and minty flavor. These light and crispy cookies have just enough peppermint flavor and taste as good dressed up with peppermint candies or white chocolate, or as is. They are festive cookies, perfect for the holidays and make a great hostess gift.
It is not difficult to make peppermint meringue cookies, but there are a few factors to keep in mind.
- Eggs are easier to separate when they are cold, but room temperature egg whites get more volume. Separate the whites from the yolks when the eggs are just removed from the refrigerator. Make sure there are no traces of yolk in the egg whites. Leave the whites on the counter for 30 minutes to come up to room temperature before making meringue.
- Use clean beaters and bowls. It seems like an obvious statement, but any trace of water, soap, egg yolk, or other proteins will hinder your success at getting silky and airy meringue with lots of volume.
- Add the egg whites and acid or Cream of Tartar together, then whisk the egg whites. Acid, like lemon juice, white vinegar, or Cream of Tartar, are stabilizers and help with the structure of airy meringue.
- Slowly add the sugar to the whites one tablespoon at a time. If you add the sugar in too quickly the egg whites will deflate.
- Pipe the meringue and bake the cookies immediately after you stop whisking the meringues.
- Cool the meringue cookies in the oven after baking. Unless you need the oven to make dinner, it is a perfect air tight space to cool the meringue. I often make meringue at night because meringue take so long to bake, then I keep the meringue in the oven overnight. Once cool, store the cookies in an airtight container on the counter. Meringues do not like moisture and will sweat or get sticky when left out in the air.
How to make the red swirls or stripes on the meringue cookies:
- Method 1 as suggested in the recipe: add drops of red food coloring to the finished meringue in the mixing bowl. Do not mix. Then spoon the meringue into a piping bag fitted with a ½ inch (1 cm) tip. Press out the air and secure the pastry bag. Pipe the meringue in a spiral motion and make a 1½ inch (4 cm) circle. This produces meringue cookies with swirly pink lines in each cookie. No two cookies look the same. As pictured in this blog post.
- Method 2: use an artist’s paint brush and paint 3 evenly spaced lines of red food coloring inside and up the length of the piping bag. It will look like three straight candy stripes in your piping bag. Carefully spoon the meringue into the piping bag fitted with a ½ inch (1 cm) tip or your choice. Press out all the air and twist and secure the top of your pastry bag. This method produces uniform looking meringue cookies with evenly spaced vertical red lines.
Personally, I like the first method because I love the pink swirls in each cookie, and I don’t have to worry about messing up the painted lines while I am spooning the meringue into the piping bag. If you don’t own piping tips and a pastry bag, plastic bags work just as well. See recipe description for instructions.
Toppings for your Peppermint Meringue Cookies
- Make the cookies as the recipe states without extra decoration. The peppermint flavor is pronounced, and the meringue cookie is light and crispy.
- For a little extra crunch, add crushed peppermint candy to the meringue cookie batter. And/or sprinkle crushed peppermint candy over the meringue cookies before you place them in the oven.
- Dip the bottom or top of cooled meringue cookies in melted white chocolate, then coat the white chocolate bottoms with crushed peppermint candy or coconut flakes.
There are endless possibilities for decorating and personalizing your meringue cookies. If peppermint is not your thing, fold in a couple of tablespoons of freeze-dried coffee granules into meringue. The coffee granules will create a subtle swirly pattern of coffee-colored meringue in each cookie. The coffee meringue will also taste great dipped in white chocolate. Or flavor with lemon extract, orange blossom water, or rose water and minced pistachios.
This recipe is adapted from Bon Appetit. I use their piping technique, but I slightly changed the ingredients. These cookies are great as is, but I love the peppermint meringue cookies dipped in white chocolate and peppermint candy. The white chocolate adds a creamy texture and taste against the crispy and minty meringues. These airy cookies are a real crowd pleaser.
Peppermint Meringue Cookies: 3 Ways
Ingredients
- 3 egg whites room temperature
- 1/8 tsp Kosher salt
- 1 tsp white vinegar
- 2/3 cup (152 g) granulated sugar*
- 1/8- 1/4 tsp real peppermint extract
- 12 drops red food color
Optional Decorations
- 12 oz (342 g) white chocolate, melted
- About 1/2 cup (125 ml) crushed peppermint candies
- Unsweetened coconut flakes
Instructions
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Preheat oven to 200°F/ 93°C
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Fit a ½ inch (1 cm) tip into a pastry bag and set upright inside a tall drinking glass. Fold the edges of the pastry bag over the glass rim. Set aside.
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Prepare two rimmed sheet pans. Cover each sheet pan with parchment paper. Set aside.
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Add egg whites and vinegar to the bowl of an electric mixer fitted with a whisk attachment. Whisk the egg whites at medium speed until they are light and foamy with soft peaks, about a couple of minutes.
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Turn up the speed to medium-high and add the granulated sugar a tablespoon at a time, whisking the whites for a few seconds between additions. It will take around 6 minutes to add all the sugar.
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Once all the sugar is added, turn the speed up to high and whisk the meringue until glossy and stiff peaks form, about 3 minutes.
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Optional: If you want crushed peppermint candy in your meringue cookies, using a rubber spatula, fold in 2 Tablespoons of finely crushed peppermint candy into the meringue before you add the food coloring.
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Remove the bowl from the mixer, and add 12 drops of red food color scattered about the meringue. Do not mix.
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Spoon the meringue into the pastry bag, or gallon size Ziploc plastic bag, without stirring the meringue. Once all the meringue is added, twist the bag closed and squeeze down on the bag until the meringue is down to the tip without air pockets. If using a Ziploc bag, snip off the tip of a corner making a ½ inch (1 cm) opening.
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Using gentle, squeeze the meringue out of the piping bag and make a 1½ inch (4 cm) circle in an upward spiral, and space each meringue cookie about an inch (2.5 cm) apart.
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Bake in the oven for 2 hours, or until the meringue is dry.
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Turn off the oven and cool the meringue cookies in the oven. Once cooled, remove the meringue cookies and decorate, or store in an air tight container. Meringues do not like damp conditions or humid weather. Keep them out of the humidity or air long as possible.
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Decorate as you wish.
Optional Decorations
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Break up the white chocolate into pieces and place in a glass bowl. Melt the chocolate in the microwave. Microwave on high heat for 30 seconds. Stop and stir the chocolate and access the progress. Repeat, melting the chocolate in the microwave in 20 second intervals then stirring, for as many intervals as needed until the chocolate is mostly melted.
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Take the chocolate out of the microwave and add the remaining white chocolate to the bowl and stir the white chocolate until all the chocolate has melted.
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Place crushed peppermint candies on a plate, and/or the coconut flakes if using. Cover a sheet pan with parchment paper.
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Dip the meringue cookies in the melted white chocolate, either the bottom or top, and turn the cookie around to get an even coating. Let the excess chocolate drip off, then press the chocolate coated cookie in the peppermint candy or coconut flakes. Place each meringue cookie on the prepared sheet pan until dry. Repeat until all the cookies are coated in chocolate.
Recipe Notes
* When making meringue, super fine sugar works better than granulated sugar. It dissolves faster and is not as dense. I cannot get super fine sugar in my grocery store, instead I process the granulated sugar in a food processor, about 5-6 pulses. If you don't have either option, granulated sugar works, but make sure you add it into the meringue slowly.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Celebrate with Pink Champagne Cake
It turns out for the past half century I missed out on a special dessert. I recently learned this dessert originated in Oregon in the 60’s, then variations developed all over California. I was there. How did I, or anyone in my family or friends, not know about this? If it was hot in Eureka, it was hot in San Francisco. Despite the gravitational pull of anything pink had on me then, this popular and pink dessert slipped by unnoticed. Pink Champagne Cake was a popular dessert in the 60’s but I believe a resurgence is in order. It is a beautiful tower of pale pink cake and buttercream, flavored with pink champagne.
I first discovered it in a cookbook, American Cake by Anne Byrn. My thoughtful sister gave me this book because she knows how much I like to research the history and story behind the food I make. It is a great cookbook about the history of cakes in America with recipes from the 17th century to present time. Pictured right on the cover is a beautiful pink cake garnished with white chocolate and bright pink rose petals. It is a true sight of beauty and elegance. Apparently, as Anne Byrn explained, pink champagne was a popular drink in the 60’s among hip California women. It also became a popular color from jewelry to shag carpets. This cake was created to ride the Pink Champagne trend. I love seeing how food culture and popular culture connect and influence each other.
Cake batter
Cakes measured for slicing in half to make a 6 layer cake
Cake with crumb layer of frosting
Pink champagne cake is the first recipe I have made from this book and it is an unexpected winner. I was not sure how it would taste, but the subtle flavors balance with the light texture. The cake is moist and made with egg whites, like a chiffon cake, but is slightly denser because of the butter. The frosting is very sweet, and even though it is a buttercream Confectioners sugar is the dominant ingredient. There are several types of buttercreams and this recipe I consider is an American buttercream. They usually are not as smooth as European buttercreams and have a lot more sugar.
I made pink champagne cake twice, first as written, and the second time with a different buttercream. American buttercream is not my favorite frosting. They tend to be too sweet and slightly gritty from all the powdered sugar. Instead, I used a recipe from Rose Levy Beranbaum cookbook, The Cake Bible. Her buttercream recipe is light, silky smooth, not as sweet, and very buttery. I thought the texture of this mousseline buttercream matched the light texture of the cake. I also added some strawberry purée because strawberry adds a little more depth to the pink champagne buttercream. This is an American cake, but the European buttercream is a lot nicer and more elegant than the American one. Anne Byrn shared her recipe on Food 52 if you want to see her original.
One downside, the mousseline buttercream is not an easy frosting for a beginner to make. It helps to have a confident eye and hand that experience develops. There is always a first time. Be patient and give yourself plenty of time to make this. You will also need a candy thermometer, or a good instant read thermometer that goes up to 255˚F (124˚C). My version is somewhat of a production between the strawberry purée, buttercream, the cake, and all the layers. The original frosting is a lot easier to make.
If you want to bake this cake, but are unsure about making a European buttercream, make the original frosting from the recipe provided in the Food 52 link. However, taste as you add the sugar. The frosting is very sweet. When I made it, I cut back on the amount of sugar by two cups and I still thought it was too sweet. I added lemon juice and lemon zest to cut the sweetness.
The original recipe is a three layer cake. It is a beauty to look at, but I thought making six layers with strawberry mousseline buttercream would be a nice way to add more strawberry flavor throughout the cake. I am a little embarrassed by how uneven my layers came out. I have not had this issue before. In the past my measure and marking technique has been successful in creating even layers. I believe the cakes were more domed shaped than I realized. I do work hard to be consistent. However, wouldn’t you know the one time I am documenting my work for reference and prosperity, it does not turn out the way I want it to. As I always say, “This is how you know it is homemade. It is perfect in its’ imperfections.”
Springtime is the beginning of a lot of special occasions, and Spring is one of them. After a long winter who doesn’t want to come out and celebrate the new season’s emerging life. No more dormancy and short days. Life is blooming all around and that alone is worth celebrating. It is also the beginning of Easter, Passover, more birthdays, graduations, bridal showers, baby showers, bachelorette parties, weddings, and anniversaries. Pink Champagne Cake is the perfect cake to make for these momentous occasions.
Pink Champagne Cake
Ingredients
Cake
- Butter and flour for preparing three 8-inch cake pans
- 3 cups / 348g cake flour*
- 1 Tbs / 16g baking powder
- ½ tsp Kosher salt
- 6 large egg whites room temperature
- 1 cup / 250ml pink champagne room temperature
- 2 tsp vanilla extract
- 2 Tbs vegetable oil
- 2 cups / 447g granulated sugar
- 1 cup 2 sticks / 226g unsalted butter, at room temperature
- Pink food coloring*
Strawberry Purée
- 20 oz / 567g frozen strawberries with no added sugar
- 2 tsp lemon juice
- 2-3 tsp granulated sugar optional
Pink Champagne Mousseline Buttercream
- 3 cups 6 sticks 1 ½ lb / 680g unsalted butter, soften but still cool
- 1 ½ cups / 332g granulated sugar divided
- ⅓ cup / 75 ml water
- 7 large egg whites room temperature
- ¾ tsp + ⅛ tsp cream of tartar
- 3 fl oz / 90 ml / 5-7 Tbs pink champagne room temperature
- Finely grated zest from one lemon
- Pink food coloring*
- ½ cup / 125 ml strawberry purée
- Decorate with shaved white chocolate or sliced strawberries, or grated coconut, or edible rose petals, or other candy garnishes
Instructions
Strawberry Purée -Takes about 20 - 30 minutes to make, not including the defrosting time.
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Start defrosting the strawberries the day before or first thing in the morning. They will take several hours for the strawberries to defrost and release their juice. Suspend a colander over a large mixing bowl. Add the frozen strawberries to the colander and let the strawberries thaw out and release their own juices. Occasionally press down on the strawberries to encourage the juices to release. You should get close to 1 1/4 cup juice.
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In a small saucepan, pour in the strawberry juice and turn the heat to medium high. Reduce the juice to about 1/4 cup.
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Purée the strawberry pulp in a food processor until smooth. There will be some texture because of the seeds, but you want it as smooth as you can.
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When the strawberry juice is reduced add the strawberry puree and stir. Add the lemon juice and taste the strawberries. Depending on how tart or sweet the strawberries taste, add about 2 -3 teaspoons of granulated sugar. You will not want it very sweet because the buttercream will be sweet. Stir until the sugar is dissolved. Pour the strawberry purée into a heat proof glass measuring cup. You should have about 1 ¼ cup. The purée can be stored in an airtight container for 10 days in the refrigerator, or frozen for up to one year.
Cake - Takes about 20 minutes to mix, about 25 minutes to bake, 40 minutes - 1 hour to cool
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Place the oven rack in the middle of the oven and preheat to 350˚F/ 175˚C / Gas Mark 4
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Prepare 3, 8-inch cake pans. Cut a circle of parchment paper for each pan, large enough to fit inside your cake tins. Lightly butter the bottom and sides of each pan, then coat with a light dusting of cake flour around the sides and bottom. Tap the pan against the counter to release any excess flour. Discard the excess flour. Place the parchment paper circles inside each cake tin. Set aside.
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Place the flour, baking powder, and Kosher salt inside a medium size bowl. Mix the flour mixture with a wire whisk to get all the ingredients thoroughly mixed together. Set aside.
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Place the egg whites, champagne, vanilla and oil in a medium mixing bowl and whisk together until thoroughly mixed through. Set aside.
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Put granulated sugar and butter in a bowl of a stand mixer, or large bowl if using a handheld mixer. Mix on medium speed until lighter and fluffy, about 3-4 minutes.
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Scrape down the sides of the mixing bowl with a rubber spatula.
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Turn the speed on low and add a portion of the flour to the butter, and mix. Then add a portion of the egg whites to the bowl and mix. With the beater on, alternate adding the flour and the egg whites to the butter, ending with the flour.
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Turn off the mixer and stir in one tiny drop of pink food coloring. Stir by hand until all mixed through.
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Divide the batter evenly between the three prepared cake pans.
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Place all three pans in the oven on the center rack and bake until the cake is lightly golden brown, the cake has pulled away from the sides of the pans, and a cake tester comes out clean when poked in the center of each cake. About 23-27 minutes. Be careful not to overbake the cakes. The cakes will taste dry if they are overbaked.
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Place the cakes in the pan on cooling racks and cool for 10 minutes. After the cakes have cooled for 10 minutes, run a knife around the edge of each cake pan to loosen the cakes. Turn the cake upside down resting the top of the cake in one hand, and pull the pan away. Carefully peel off the parchment paper and place the cake right side up on the cooling rack. Repeat for the remaining cakes. Cool completely before frosting. Can be made in advance. Wrap each cake tightly with plastic wrap and store on the counter for 1 day.
Pink Champagne Buttercream- Takes about 20 to 30 minutes to make.
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In a large mixing bowl beat the butter with a hand-held mixer until smooth. Set aside away from any heat source.
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Place a heatproof glass measuring cup to the side next to the stove where you will be working. In a small heavy saucepan heat 1 cup plus 3 Tbs sugar and 3/8 of a cup (90 ml) of water over medium high heat. Stir the sugar in the water until it is completely dissolved and the liquid is bubbly. Reduce the heat to the lowest setting. (If using an electric range turn off the heat and set the saucepan aside).
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In a large mixing bowl of a stand mixer, beat the egg whites until foamy. Add the cream of tartar and beat until the egg whites form soft peaks. Add the remaining sugar, one tablespoon at a time to the egg whites, and beat on high speed until stiff peaks form. Turn off the mixer and return your attention back to the sugar syrup.
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Turn the heat up to high and boil the sugar syrup until it reaches the temperature of 248˚F - 250˚F (120˚C) using a candy thermometer or an instant read thermometer. Pour the syrup into the heatproof glass measuring cup to stop the cooking.
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Return to the egg whites and turn the speed up to high speed. If using a handheld mixer, slowly drizzle the syrup into the egg whites without the syrup touching the beaters. If you are using a stand mixer, turn the speed off, add a little of the syrup, then turn the speed up to high and beat for 5 seconds and stop. Repeat the process until the syrup is added into the egg whites, scraping the clinging syrup with a rubber spatula to get every drop. If you get the syrup on the whisk or beaters, the syrup will just spray over the sides of the bowl and not mix into the egg whites. Once all the syrup is added, turn the speed down to medium and beat for a couple of minutes to cool the whipped egg whites.
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On low speed, beat in the whipped butter into the cool egg whites, one tablespoon at a time. The buttercream will look thin at first, but it will eventually thicken up. If at any time the buttercream starts to look curdled, stop adding butter and turn the speed up a little. Beat until smooth. Once smooth, continue to add the butter one tablespoon at a time until done.
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Lower the speed and add in the pink champagne and lemon zest, and beat in. Add one tiny drop of pink food coloring and mix until thoroughly mixed through. (Can be made in advance up to this point, keep in the refrigerator for 2 days or freeze).
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Measure in a dry measuring cup, 2 ¾ cup (685 ml) buttercream and place in a medium mixing bowl. Set the remaining buttercream aside. Add ½ cup (125ml) cooled strawberry purée to the buttercream and beat by hand until mixed together. Cover both bowls of buttercream and keep on the counter away from any heat until you are ready to assemble the cake.
Putting it all together- About 30 minutes to assemble.
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For a 6-layer cake, measure with a ruler the height of each cake and mark the center with a toothpick. Measure and mark the center point around the circumference of each cake. The toothpicks are your guide to cut each cake in half through the middle. With a long serrated knife, rest the serrated edge up against the side of a cake and on top of the toothpicks. With a gently sawing motion cut through the cake, paying attention to your markers and turning the cake as you work your way around the circumference, and then through the middle of the cake. Repeat for each cake. Keep the pairs together. Select which cake layer is going to be your top layer and set aside.
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Take apart one divided cake and place the bottom portion of the cake on your cake plate.
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Spread ½ cup (125ml) of the strawberry buttercream over the top of the cake. Make a smooth and level layer of buttercream. Place the top portion of the cake on top of your frosted layer and spread ½ cup (125 ml) of strawberry buttercream evenly and smoothly across the top.
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Continue to stack and frost the tops of each layer with ½ cup (125ml) strawberry buttercream until you get to the top layer. The strawberry buttercream is to be used only for the middle layers of frosting. While you are stacking your cake layers, try to get them as level as possible. Trim off the top of each layer if they are uneven, before you frost the layers.
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For a three layer cake frost each layer with 3/4 cup pink champagne buttercream or strawberry pink champagne buttercream.
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Once the layers are assembled, spread a thin "crumb" layer of pink champagne buttercream around the top and sides of the cake. This is to get the cake frosted with a thin protective layer so the crumbs won't show through the frosting. Once done, spread more buttercream all over the top and working down the sides of the cake for a nice finishing layer of buttercream. Frost as much as wanted or needed.
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Decorate the cake with shaved white chocolate over the top of the cake and extra strawberries for decoration.
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Keep the cake in a cool spot loosely covered with aluminum foil up to 2 days unrefrigerated. Best if eaten the day it is assembled.
Recipe Notes
Cake flour has less gluten and produces a more delicate cake than with all-purpose flour. If you like to bake cakes, cake flour is nice to have around. Swans Down and Softasilk are two brands that sell cake flour. Do not buy self-rising cake flour. If you do not want to buy cake flour, or cannot get some, substitute 1 cup of all-purpose flour, plus 2 Tbs all-purpose flour, plus 2 Tbs cornstarch for every cup of cake flour. Recipe from The Kitchn
Ingredient amounts for buttercream if you want to make a 3-layer cake:
Unsalted butter - 1 lb / 454g (4 sticks),
Sugar - 1 cup / 200 g,
Water - ¼ cup / 2oz 60 ml,
5 large egg whites,
Cream of tartar - ½ + ⅛ teaspoon,
Pink Champagne - up to 3 fl oz or 90 ml, Tiny drop of pink food coloring.
Use 3/4 cup of buttercream between the three layers, instead of 1/2 cup.
I used Wilton Liquid food coloring - Base Pink. Wilton also makes a gel food coloring in pink.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Swedish Apple Pie and Stuart’s Fruit Farm
There is no denying it, the heat is turned on and the leaves are turning and dropping. Summer is over. Fall has established itself and cast a deciduous mosaic of red, orange, yellow, brown, and green leaves gleaming across the hillsides. Along with the change of season, the tempo has picked up. The quiet and relaxed pace of summer is replaced with back to business with intense purpose. No more half days on Fridays.
Despite the hurried tempo, cooler temperatures, and reminder that winter is not too far away, I love fall. It is a great time to play outside, hiking, gardening, sightseeing and foraging the last of the season’s bounty. Even though the growing season is ending, there continues to be an ample selection of vegetables and fruits to buy at the market before everything dies down for the winter. Fall belongs to apples, winter squash, pears, persimmons, cauliflower, brussels sprouts, sweet potatoes, and so much more.
Recently, I visited a local apple orchard, Stuart’s Fruit Farm. It was heartwarming to see many couples, families, or just friends walking around the orchard picking apples, enjoying a crisp and sunny fall day. Children’s laughter and the excited child pitch, “I got one!” echoed across the orchard. Glee, family love, activity, and the sweet aroma of fermenting apples with trampled grass enveloped me as I walked about. I saw in the faces of the playing children the reflection of my own children as preschoolers, running and climbing around the same trees. When you are surrounded by your history, it is easy to see how simultaneously time stands still and moves forward.
I am grateful that Stuarts Fruit Farm is still here. A lot of apple orchards sold off their land to developers in the late 1980’s and 1990’s. The land is very valuable and farming work is difficult to make profitable. Stuart’s Fruit Farm recently received grants and secured a conservation easement from The Westchester Land Trust. These combined efforts will protect the farm land from development and allow the Stuart Family to own the land and continue to farm there. Stuarts has been an operating family farm since 1828, and is the “oldest working family farm in Westchester County,” (LoHud July 11, 2016).
I went to Stuarts with two purposes, take photographs of the apple orchard and buy apples. I feel so fortunate to be able to drive 6 minutes and step out on farm land. It is so close to home, I could ride my bike, or walk to the farm if I was so inspired. I love being able to go out in my neighborhood buy fruit and vegetables grown on the very same land. It is amazing to me that I live in a suburban NYC metropolitan area and have an apple orchard in my neighborhood. The additional bonus is it is not the only family farm in the Somers/Yorktown area.
I returned home with a memory card full of images, a bag full of apples, and a desire to make apple pie. Being that it was late in the afternoon, I did not have enough time to prepare a pie crust, so I decided on one of my best and easiest dessert recipes I have, Swedish Apple Pie. It is the perfect recipe for any last-minute impulse bake or invitation to dine. Swedish Apple Pie is more like a cake in texture, but because apples are the main ingredient, it satisfies like a pie.
I first discovered this dessert staying at the home of a college friend. Fortunately, her mom gave me the recipe and I have made Swedish Apple Pie for over 30 years. All you have to do is peel and slice apples, mix together flour, sugar, egg, and butter, then pour the batter over the apples and bake. It is that easy. For people who say they cannot bake, this dessert is for you. You mix it by hand without any special equipment, just a pie pan. Even if you don’t own a pie pan, just buy the aluminum pans available at the grocery store. The pie will taste just as delicious. You can make this recipe with confidence knowing it is a delicious and easy dessert that all will love.
Swedish Apple Pie is a family favorite dessert that I can practically make in my sleep. My family loves this pie so much, one of my sons asked to have it as his “Birthday Cake.” Making Swedish Apple Pie will not interrupt your play time during this gorgeous fall season. You can spend the day outside and have time leftover to bake Swedish Apple Pie. Fill your home with the aromas of baking apples and cinnamon and a reminder of a beautiful fall day well spent.
Best Apples to use for baking pie: Serious Eats recommends Braeburn and Golden Delicious apples for making pie.
I have also had good results with Granny Smith and Cortland. You want to use a crisp and drier apple, one that will not turn into applesauce when baked.
Swedish Apple Pie
Ingredients
- 5-6 apples Granny Smith, or other crisp and not too sweet apple *see notes
- 1-2 Tb granulated sugar
- 1-2 tea ground cinnamon
- 1 cup 4 oz/ 117 g all-purpose flour
- 1 cup 7 5/8 oz/ 218 g granulated sugar
- 1 stick (1/2 cup/ 4 oz/ 113 g) butter
- 1 egg
- Zest of one lemon or juice of half a lemon (optional)
- Heaping 1/4 tea of freshly grated nutmeg. If you own ground nutmeg just use a level 1/4 tea (optional)
Instructions
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Preheat the oven to 350 degrees F.
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Use a 9-inch pie pan (Pyrex or metal pans are preferred)
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Melt the butter set aside to cool.
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Peel, core and slice each apple and put into pie pan. Slice the apples no bigger than 1/2 inch across the bottom of each slice. The size of your pan and the size of your apples will depend on how many apples you will need. If you have a regular 9-inch pie pan start with 5 apples. You want the apples to fill the inside of the pie pan and have a slightly rounded top. Add more apples if it looks flat and you see bare spots. Optional - squeeze the juice of 1/2 a lemon. Toss to mix.
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In a small bowl mix the 1-2 Tb of sugar with the cinnamon. The amount of sugar depends on the type of apple you are using. If you are using Granny Smith Apples you should use the full amount of sugar because they are not that sweet. All other apples are sweeter and might require using less sugar.
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Sprinkle the sugar cinnamon mixture over the top of the apples in a nice even layer.
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In medium size bowl, mix together the flour, sugar, ground nutmeg, and lemon zest until just combined. Add the cooled melted butter and egg, then stir until the batter is thoroughly mixed. Make sure you scrape down the sides and across the bottom of the bowl to mix in all the flour.
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Spoon the batter over the apples starting at the center and working your way around the pan. The batter will be thick but still fluid, and will slightly ease over the apples and into holes. Try to evenly spread the batter in an even layer all around the apples, then spread it into any holes. The batter should read as one smooth top.
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Put the pie pan on a sheet pan and place in the oven. Bake, checking to see if it is done beginning at the 45-minute mark. The cooking time will vary depending on the number of apples you have. For me, it has consistently baked at least an hour and often a little longer. The pie is done when the crust is golden brown all across the top, and none of the crust looks uncooked. You will get some crispy crust along the edges and a cake-like middle, not mushy, or too moist.
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When it is done baking, take the pie out of the oven and let it completely cool to room temperature before serving.
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Serve with vanilla ice cream or creme anglais. Caramel sauce is a delicious addition with the ice cream.
Recipe Notes
When testing this recipe I used Cortland Apples. Over the years I have used many different types of apples, but the best ones are apples that are well suited to baking. Some good examples are, Granny Smith, Golden Delicious, and Cortland apples. You want very crisp apples that are not too sweet. You can even use more than one type of apple. McIntosh apples and Red Delicious apples do not work well because they are a softer apple and your pie will become apple sauce.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
