All Cakes Considered - Melissa Gray [80]
9. Remove the dough from the mixing bowl and divide into 5 even portions.
10. Using your hands, pat 1 portion into a ball, then flatten into a fat disc. Place the disc in the center of the prepared baking pan. Press your fingers firmly on the center of the dough and begin spreading it out. Continue pressing, gradually spreading out the dough to the edge of the pan. Using 1 or 2 fingers, press any very ragged edges of the dough together to smooth out gaps. Use a fork to prick the dough several times. Sprinkle the dough evenly with ½ teaspoon of the remaining sugar.
11. Bake one pan at a time for 10 minutes. The cookie will look dry and will have pulled slightly away from the sides of the pan. Prepare the second pan while waiting for the first to be done.
12. Swap pans when the first cookie layer is done. Allow to cool for 5 minutes in the pan, then unmold the layer onto a baking rack to cool.
13. Spray the warm pan with baking spray and repeat step 10, spreading out the dough, pricking it with a fork, and sprinkling with sugar.
14. Finish baking the layers, and be sure to stir the apple filling occasionally. When the layers are done and the liquid has evaporated from the filling, allow everything to cool completely before constructing the cake.
TO CONSTRUCT THE CAKE
15. Set aside your best-looking layer for the top. Place your bottom layer on a serving plate, sugar side up. Spoon about a fifth of the apple filling onto the layer. Using a wooden spoon, spread out the filling almost to the edge of the layer. Add the next cookie layer, gently pressing down on the lower layer before adding filling. Repeat until you’ve crowned the cake with your top layer.
16. On the top of the cake, spoon the filling into the center and mound it instead of spreading it out all the way. You should have about 1½ to 2 inches of bare dough visible around the perimeter of the top layer.
17. Loosely cover the cake and let stand for 2 days at room temperature before serving.
Graham Cracker Cake
There was a time when I thought I could never get enough chocolate, but after making about a dozen different chocolate cakes, I’ve revised that notion. I’m now more interested in making cakes that are augmented by chocolate, rather than cakes that are simply a delivery vehicle for it. Here’s one from Great Cakes, by Carole Walter, that fits the augmentation category.
It can be one pretty little cake, if you’re willing to take the time. I did, and I wasn’t sorry. All it required was a pastry bag with a medium-sized nozzle and 6 raspberries. But you can also apply the frosting with a spatula, as shown in our lovely photo. And for a tasty cake, make sure to buy good-quality graham crackers. If you want to divide the layers, double the frosting.
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YOU’LL NEED
Two 8-inch or 9-inch round cake pans
A food processor
A whisk attachment and extra bowl for mixer
A pastry bag with a no. 5 plain nozzle
A large metal spatula
A small wire strainer
FOR THE CAKE
25 graham crackers, crumbled (about 3⅓ cups)
½ cup unsweetened shredded coconut
2½ teaspoons baking powder
1 stick (½ cup) unsalted butter, at room temperature
1 cup sugar
4 eggs, separated
1 teaspoon vanilla extract
1 cup milk
⅛ teaspoon cream of tartar
FOR THE MOCHA WHIPPED CREAM FILLING AND FROSTING
1¼ cups heavy whipping cream, well chilled
⅙ cup confectioners’ sugar
1½ tablespoons unsweetened cocoa
½ teaspoon coffee (from your morning brew)
1 tablespoon Kalúha
FOR THE GARNISH
¼ teaspoon unsweetened cocoa
About ¼ cup raspberries (optional)
TO MAKE THE CAKE
1. Position a rack in the lower third of the oven and preheat to 350 degrees F. Prepare the cake pans.
2. In the food processor, pulse the graham cracker crumbs and coconut until very fine. Add the baking powder and pulse 6 to 8 times.