Semolina Cake w/ Herb and Citrus Syrup

Recipe Date: March 8th, 2021
Difficulty: Easy-Moderate
Measurements: Imperial (US)

Semolina Cake with Herb and Citrus Syrup

Adapted with changes from Azlin Bloor, Lins Food

Italian semolina cakes are traditionally desserts made with a rich cornmeal or grain created for celebrations like Carnival. This moist dense cake incorporates a touch of sweetness when it is adorned with an infused simple syrup of perfume-y lemons or citrus. With our semolina cake, we used fresh-picked Castello rosemary and lemons to create a dynamic flavor profile pairable with our Pinot Bianco and Chardonnay – a perfect treat for anytime of day!

Cake Batter

220g (7 4/5oz) fine semolina (semolina flour)

120g (4 1/5oz) ground almonds (almond flour)

1 tsp baking powder

240g (8 2/5oz) salted butter

240g (8 2/5oz) caster or granulated sugar

3 large eggs

80g (1/4 cup) Lemon Curd

Rosemary and Lemon Syrup

125ml (1/2 cup) water

100g (1/2 cup) white sugar

1 lemon – rind and juice

3 sprigs rosemary

2 Tbsp limoncello (optional)

Method

  • Preheat the oven to 180˚C/160˚C Fan/350˚F.
  • You will need a 20cm (8″) round cake tin. Grease and line it as required. Mine doesn’t need lining, just greasing. Set aside.
  • Place the semolina, ground almonds and baking powder in a large bowl, mix and set aside.
  • Cream the butter and sugar for 1 whole minute until pale and light in texture. Depending on the speed of your mixer, you can reduce the time.
  • Add the eggs one at a time, along with a tablespoon of the semolina mix with each egg. Beat at high speed for a good 30 seconds between each addition. Adding flour with your egg, or in this instance, semolina and almonds, will stop the eggs from curdling. I do this for all my cakes. If your batter does curdle, it doesn’t matter, your cake will still be fine, if just marginally different in texture.
  • Fold in the lemon curd, then the semolina and almond mix. Fold in or beat on the lowest setting.
  • Pour your cake batter into your prepared tin and bake for 1 hour. If your oven runs hot, check it at the 55 min mark. 
    • Side note: If you notice your cake browning at the top darker than you prefer, take some foil to cover the edges and top about 30-35 minutes into baking. 
  • Take it out of the oven and pour half the syrup all over. Leave to cool slightly before taking out of the tin and serving. Folks with a sweet tooth, can add their more syrup to the individual slices.

Rosemary Syrup

  • Use a vegetable peeler and peel long strips off the lemon, then slice these strips thinly.
    • We peeled (2) lemons for extra flavor!
  • Place the lemon strips, water and sugar in a saucepan on low heat and bring to a simmer. Cook for 5 minutes.
  • Take it off the heat and add the lemon juice and rosemary sprigs. Leave to cool for 5 minutes, then strain and stir in the limoncello if using. Keep the syrup aside until needed. You can hang on to the lemon peel and rosemary for garnish
Notes:

Yield: 12 servings

Prep & Cook Time: 1 hour 20 minutes

Salute!


Wine Pairing – Pinot Bianco



Flourless Chocolate Cake

Italian Flourless Chocolate Cake

Flourless Chocolate Cake

Recipe Date: February 1st, 2021
Difficulty: Easy-Moderate
Measurements: Imperial (US)

Torta Tenerina—Italian Flourless Chocolate Cake

From Our Sweet Adventures

The Origin of the Torta Tenerina: A Love Story

Torta Tenerina translates to “very tender cake.” This decadent and traditional Italian dessert, with its’ crispy edges and melting chocolate center, hails from Ferrara of northern Italy. In 1896, King Vittorio Emanuele III of Italy Met Elena Petrovich of Montenegro at the Teatro La Fenice in Venice during the International Art Exhibition. History states it was love at first sight and the couple soon wedded on October 24,1896. The two had a loving marriage and ascended to the throne in 1900. queen Elena became known as “the bride with the tender heart.” The people named the cake after her and often referred to it as the Torta Montenegrin or Torta Regina del Montenegro as well.

Ingredients

  • 7 tablespoons butter (at room temperature)
  • 1 1/2 cups (283 grams) of grated 70%
  • chocolate bars
  • 4 eggs (separated)
  • 3/4 Cups granulated sugar (separated into 1/2 cup and 1/4 cup)
  • 3 tablespoons cornstarch
  • Pinch of salt

Directions

Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.

In a double boiler, melt the chocolate slowly by stirring constantly. Then add the butter in increments until a silky-smooth mixture forms.

Whisk the egg yolks and 1/2 cup of sugar on medium-high speed until the mixture turns pale yellow and begins ribbon stage.

Slowly add the melted chocolate mixture into the egg yolk mixture and mix thoroughly. Then add the cornstarch and a pinch of salt into the batter until combined. At this point, the batter will be thick and paste-like. Set aside.

In another bowl, create a meringue by whisking together the egg whites with the remaining sugar until medium-stiff peaks form.

Carefully fold the meringue into the chocolate mixture in three increments. You do not want to over mix or you will lose air in the batter.

Pour the cake batter into the greased springform pan. Level it out evenly. Then bake at 350° for 30 to 35 minutes. You will know when the cake is finished baking when it feels firm to the touch.

Note: To compliment the rich flavors of this cake, pair it with a glass of La Fantasia or our La Castellana

 

 

Notes

Yield: 8 servings | Prep & Cook Time: 50 minutes

 

Enjoy and cheers!


Wine Pairing – La Castellana or La Fantasia



Strawberry Cupcake

Strawberry Wine Cupcakes

Strawberry Cupcake

Recipe Date: July 4th, 2020
Difficulty: Easy
Measurements: Imperial (US)

Strawberry Rosé Wine Cupcakes Recipe

From Pastry Tales

Our friends from Pastry Tales bless us with another amazing dessert recipe. These strawberry cupcakes feature our fan favorite La Fantasia, an ideal match for the Frizzante-Style Rose. These soft vanilla cupcakes are filled with a homemade wine strawberry curd and topped with a delicious wine strawberry whipped cream frosting.

Ingredients

For the vanilla cupcakes

1 and 1/3 cup all-purpose flour

1 and 1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature. Do not use oil. Oil will make your cupcakes greasy and dense.

1 cup white granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup Greek yogurt (plain)

For the strawberry wine curd

1 lb of fresh strawberries, chopped in small pieces

1/4 cup (4 tablespoons) unsalted butter

3/4 cup white granulated sugar

1 tablespoon cornstarch

1/2 cup La Fantasia wine (or any other pink sweet wine)

4 egg yolks

For the frosting

1 cup heavy whipping cream cream

1/2-2/3 cup cup powdered sugar (it’s up to you how sweet you want the frosting to be)

1/4 cup La Fantasia wine (or any other sweet pink wine)

1/2 cup strawberry puree (puree them in a blender)

For the sugar coated strawberries

14 small/medium size fresh strawberries. Please use ripe strawberries BUT NOT SOFT.

1/2 cup La Fantasia wine (or any other sweet pink wine)

1/2 cup white granulated sugar

Instructions

For the curd

1.- Place wine strawberries, wine and ¼ cup of sugar in a small saucepan. Bring to a boil on medium high heat cook for 10 minutes, until the fruit is broken down. You can use a potato mash to break down the strawberries too. Pass the mixture through a sieve and allow to cool for about 5 minutes. We are using a sieve so we can catch all the little seeds or thick skin that didn’t cook.

2.- While the strawberries are cooling, make the egg mixture : In a small saucepan, whisk the egg yolks, butter, cornstarch and remaining sugar. Pour in strawberry mixture and place on medium heat stirring constantly. Allow to cook, continually stirring, until thickened to a custard-like consistency then remove from heat. Pass this mixture through a sieve and allow to cool it completely to room temperature. Place it in the fridge for about 2 hours or more. We are using a sieve here again because we want to catch any leftover yok that did not cook very well.

-Your filling/curd is done, now let’s make the sugar coated strawberries-

 

For the sugar coated strawberries

1.- Wash your strawberries, dry them with paper towel. Place strawberries in a shallow container and cover them with 1/2 cup of La Fantasia or any other sweet rose wine. Cover the container with plastic wrap or lid and refrigerate for 1 hour or 1 hour and a half.

2.- Drain strawberries and lightly dry them. If you want, you can reserve the liquid so you use it for the frosting. Place them on the top of a small baking sheet or shallow dish and roll them in the white granulated sugar. Place them the baking sheet/dish in the freezer until ready to use. Do not leave your strawberries at room temperature because the sugar can melt.

-Your sugar strawberries are done, now let’s make the vanilla cupcakes-

For the cupcakes

1.- Preheat oven to 350 F. Line a regular size muffin pan with cupcake liners. Set aside.

2.- In a small bowl mix flour, baking powder and salt. Set aside.

3.- In a big bowl of an electric mixer, beat the butter for 2 minutes. Then, add sugar slowly and mix in medium speed for 3 minutes until light and fluffy. Add eggs one by one mixing well after each addition.

4.- Add in vanilla. Mix. Add in yogurt. Mix for 1 minute.

5.- Add in dry ingredients and mix in low speed until you don’t see any leftover flour. Be careful to not over mix the batter.

6.- Fill your cupcake liners just until 1/2 full, I like to use an ice cream scoop, it works great. Bake for 20 minutes aprox. or until a toothpick inserted in the middle of the cupcake comes out clean or with a few dry crumbs.

7.- Remove from the oven and allow to cool in the pan for 5 minutes. Then, transfer the cupcakes to a cooking rack to cool completly.

-Cupcakes are done, wait till they are all cooled off and then start with the frosting-

Please Note

When the cupcakes are all cooled off, using a pairing knife cut the centers so you can fill them with the curd . You should make all this before you start making the frosting. Begin by cutting a small circle on the top , cutting about 2/3 down into the thickness of the cupcake. Be sure to not cut all the way down and take out the core.

Then, fill that hole with the strawberry curd. Just use a small spoon. You won’t need to cover the top of the hole with some of the core you took off. But if you want to, you can do it.

For the frosting

For the frosting you have 2 options: Use fresh strawberry puree or you can cook down the strawberries to get rid of some of the moisture so your frosting is not too runny. If you decide to cook down the strawberries, follow the directions since number 1 otherwise jump to number 3. I decided to cook down the strawberries and my frosting was better than using just fresh strawberries.

1.- Place your strawberries in a blender and puree until creamy. Pass this mixture through a sieve so you can discard the seeeds.

2.- Add the strawberry puree to a small saucepan and cook over medium heat. Bring it to a boil and continue cooking to reduce it to 1/4 cup. This will take you about 15 minutes. When your mixture has reduced and thickened pour it into a small container and let it cool, you can place it in the fridge to cool it faster.

3-. When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl. For the first minute whip in low speed. Add wine (or some of the liquid you reserve from the sugar coated strawberries) and mix on medium speed for 2 minutes and then high speed until the mixture holds nice peaks. Place this mixture in the fridge until you are ready to frost.

4.- Using a piping bag and a tip (I used Wilton 1 M), frost your cupcakes. Place one sugar coated strawberry on the top.

Remember – Keep your sugar coated strawberries in the freezer until ready to serve. These strawberry rosé wine cupcakes are the best the same day or the day after that you make them.

 

Enjoy and cheers!


Related Products – La Fantasia



Cherry Cake

Red Wine Chocolate Cherry Cake

Cherry Cake

Recipe Date: July 3rd, 2020
Difficulty: Easy
Measurements: Imperial (US)

Red Wine Chocolate Cherry Cake

From Pastry Tales

With Cherry season in full swing, our favorite collaborator at Pastry Tales had a special recipe in mind. If you love wine & chocolate, you are sure to love the recipe. The chocolate cake creates an ideal match for fresh cherries. The cake is highlighted by our 2015 Cabernet Sauvignon, Napa Valley.

Ingredients

For the cake

1 and 1/2 cups all purpose flour

1/3 cup dark cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup white granulated sugar

2 eggs, room temperature

1/3 cup vegetable oil

3/4 cup red wine. I used Cabernet Sauvingon

1 teaspoon vanilla extract

2 cups fresh cherries. Sliced and pitted.

For the ganache/icing:

3 ounces semi sweet chocolate, chopped into small pieces. If you don’t have baking chocolate, you can use chocolate chips.

1 tablespoons light corn syrup

2 tablespoons unsalted butter

1/4 cup powdered sugar, sifted

2 tablespoons red wine. I used Cabernet Sauvignon

Instructions

For the cake

Preheat oven to 350 F. Butter and flour your baking pan. Line the bottom of your pan with parchment paper.

1.- In a mixing bowl add flour, baking soda, baking powder, salt, cinnamon, cocoa powder and sugar. Mix. Set aside.

2.- In a smaller bowl mix eggs, oil, vanilla extract, wine. Mix well.

3.- Using a mixer in low speed, add the wet ingredients into dry ingredients and mix until everything is combined. Do not overmix.

4.- Using a spatula fold in cherries.

5.- Pour the cake batter into your prepared pan.

6.- Bake for about 35 minutes or until a toothpick inserted comes out clean. If you notice the top of your cake is all baked but the inside isn’t ready yet, just cover the top with a piece of foil and keep baking until it’s done.

For the glaze

1.- In a heat-proof bowl mix the chocolate, light corn syrup and butter. Place this bowl in the microwave and heat it up medium heat for about 40 seconds. Take the bowl out of the microwave, stir well and do another 40 seconds. Mix well until everything is well combined and chocolate is melted. Be careful to not overheat the chocolate because it can burn.

2.- Place this bowl on a cooling rack and let it cool completely. It will thicken more when it cools off.

Enjoy and cheers!


Related Products – Cabernet Sauvignon



Castello di Amorosa Dessert Recipe

Red Wine Pear Chocolate Cake

Castello di Amorosa Dessert Recipe

Recipe Date: July 1st, 2020
Difficulty: Easy
Measurements: Imperial (US)

Red Wine Pear Chocolate Cake

From Pastry Tales

Ingredients

For the bundt cake

1 1/2 cup unsalted butter, room temperature

1/4 cup light brown sugar

3/4 cup white granulated sugar

3 large eggs, room temperature

2 teaspoons vanlla extract

2 1/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup yogurt or sour cream

3/4 cup wine, I chose to use Zinfandel

1-2 cans pears, you should cut each half of pear in 2 slices. You should decide how much pears you add in your cake. I used 1 can and I think I could have used more.

For the glaze:

1 3/4 cups powdered sugar, sifted

red wine, I used Zinfandel

For decoration:

Chopped chocolate. I used Brix chocolate for wine.

Instructions

For the cake

1.- Preheat oven to 350 F. Grease Bundt pan and set aside.

2.- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.

3.- In a bowl of a stand up mixer and with the paddle attachment, mix butter, white sugar and brown sugar, for about 4 minutes. Add eggs, one by one mixing well after each addition. Add in vanilla extract.

4.- Incorporate half of the dry ingredients into the wet ingredients, then add yogurt and wine, mixing it carefully. Then, add the rest of the dry ingredients.

5.-Pour half of the batter into prepared pan. Take the pears and put them on the top of the batter. Add the other half of the batter.

6.-Bake for about 45  minutes, or until a knife inserted in the middle of the cake comes out clean. Allow the cake to cool completely.

For the glaze

1.- In a small bowl, add some wine into the sifted powdered sugar and mix it until it becomes a thick glaze.

2.- Decorate the cake with glaze and sprinkle chopped chocolate before the glaze sets.

Enjoy and cheers!


Related Products – Old Vine Zinfandel



Castello di Amorosa dessert recipe

Chocolate Red Wine Cupcakes

Castello di Amorosa dessert recipe

Recipe Date: February 12th, 2020
Difficulty: Easy
Measurements: Imperial (US)

Chocolate Red Wine Cupcakes

From Pastry Tales

Yield 26 cupcakes (You can cut the ingredients in half if you want less amount of cupcakes) 

Ingredients:

For the cupcakes:

2 cups all-purpose flour

1 cup cocoa powder

1 cup light brown sugar

1 cup white granulated sugar

2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

2 large eggs, room temperature

2 cups buttermilk

1 cup olive oil

1 teaspoon vanilla extract

1 cup red wine

For the frosting:

2 cups fresh blackberries

3 teaspoons granulated sugar

juice of 1 lemon

2 cups unsalted butter, at room temperature

1/2 teaspoon salt

3 1/2 – 4  cups powdered sugar,sifted

2-3 tablespoons of cream

For decorating:

Fresh blackberries or sprinkles

Instructions:

For the cupcakes:

1.- Preheat oven to 350°F. Prepare cupcake pan with liners, set aside.

2.- In a large bowl, sift together flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt and cinnamon. Set aside.

3.- In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, buttermilk, olive oil and vanilla extract and mix on medium speed for about a minute until combined.

4.- Add flour mixture to the bowl and combine on low speed, gradually increasing speed to medium, until completely combined. Add wine and beat to combine again for about 1 minute.
Pour batter into prepared cupcake liners, filling 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with a a moist crumb.
Let cool in pan for 5 minutes, then transfer to wire rack to cool completely. Be careful with how you handle the cupcakes, if they are still warm they can be soft and they can break.

For the frosting:

1.- In a small saucepan over medium heat, add blackberries, sugar and lemon juice, frequently stirring and squishing blackberries. Stir until blackberries are soft, about 10 minutes.
Push the mixture through a fine mesh strainer over a small bowl to remove all the seeds. Put the bowl in the fridge so it cools completely.

2.-In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth for a couple of minutes. Add 1 cup of powdered sugar, salt and half of the blackberry juice. Mix well until is fluffy. Add 2 tablespoons of the cream (for me 2 tablespoons was enough). Add more powdered sugar, mix well. Taste the buttercream and see if you need more of the blackberry juice, check the texture and flavor. I used almost all the juice. Beat well until completely combined and fluffy.

3.- Frost the cupcakes. I used 1 M Wilton tip.

Enjoy!! Don’t forget to grab a glass of your favorite Castello di Amorosa Wine




Cheesecake Squares Recipe

Vanilla Cheesecake Squares with Wine Gelée

Cheesecake Squares Recipe

Recipe Date: January 22nd, 2020
Difficulty: Easy
Measurements: Imperial (US)

Vanilla Cheesecake Squares w/ Wine Gelée

From Pastry Tales

Ingredients

For the crust

  • 1 cup vanilla animal crackers, crumbs
  •  5 – 6 tablespoons unsalted butter, melted
  •  1 1/2 tablespoons white granulated sugar

For the cheesecake

  • 12 oz cream cheese
  • 1/4 cup plain Greek Yoghurt
  •  1 cup sweetened condensed milk
  •  1 large egg, at room temperature
  •  2 tablespoons all-purpose flour
  •  2 1/4 teaspoons vanilla extract
  •  Pinch of salt

For wine gelée

  • 1 envelope unflavored gelatin
  •  3/4 cup plus 2 tablespoons red wine
  •  2 tablespoons hot water
  •  5 tablespoons sugar

Directions

For the crust

  1. Preheat oven to 350 F. Line 8×8 square baking pan with aluminum foil, leaving 2 sides hanging over the edges.
  2. In a blender or food processor, mix the animal crackers until they look like fine crumbs. Then, put the crumbs into a bowl and add the melted butter and sugar. Mix well.
  3.  Transfer the mixture into the prepared baking pan. Make sure that you spread it evenly.
  4.  Bake for 10 minutes. Let it cool on a wire rack.

For the cheesecake

  • In a bowl of a stand up mixer, beat the cream cheese for about 3 minutes. Then, add the yoghurt and condensed milk. Mix it well for about 2-3 minutes.
  •  2.- Add the egg, flour, vanilla extract and salt. Mix until well combined 2-3 more minutes.
  •  3.- Pour cream cheese mixture over the cooled crust. Bake for about 25 minutes, until the filling is set.
  •  4.- Let it cool to room temperature on a wire rack and then chill it in the fridge for about 2 hours.

For the wine gelée

  • 1.- After a couple of hours, sprinkle the gelatin over 1/2 cup of wine and let it sit for 5 minutes.
  • 2.- In another small bowl, stir in sugar and hot water. Add the sugar water into the wine gelatin mixture, mix well until the gelatin is completely melted. Add the reminaing wine and cool the mixture to room temperature, about 10 minutes.
  •  3.- Finally, pour the wine mixture on the top of the cooled vanilla cheesecake bars. Refrigerate overnight and serve next day.
  •  4.- I cut mine in 16 squares. Enjoy!!




Apple Roses

Recipe Date: November 19th, 2018
Difficulty: Easy
Serving Size: 6-12
Cook Time: 01:10
Measurements: Imperial (US)

Puff Pastry Apple Roses

Adapted from Pepperidge Farm

Ingredients

  • 1 package (2 sheets) puff pastry, thawed
  • 3-4 apples (I used Gravenstein apples from our Three Arrows Ranch property, but you can substitute your favorite variety; Honeycrisp also works well)
  • Juice of 1 lemon
  • 3 tablespoons apricot preserves
  • Cinnamon sugar
  • Flour (for dusting the countertop)
  • Powdered sugar or caramel sauce (for drizzling)

Directions

Core apples and slice in half from top to bottom (do not peel). Cut halves into paper thin, crescent-shaped slices (use a mandolin slicer if you have one for faster and easier slicing).

Fill a microwave safe bowl halfway with water and add lemon juice. Place the sliced apples into the bowl immediately to prevent browning. Once all apples have been sliced and added to the bowl, microwave for 3 minutes to soften the slices, making them easier to roll into your roses. If you prefer, you can also simmer the slices in a pan on the stove until soft. The slices should be able to easily bend without breaking.

On a lightly floured surface, roll out the puff pastry sheet into a rectangular shape roughly 12×9″. Cut the dough into 6 strips, 2×9″. Repeat with second sheet of puff pastry.

In a small bowl, combine apricot preserves and two tablespoons of water. Microwave until warm (making it easier to spread on your puff pastry slices).

Preheat the oven to 375°F (190°C). Drain the apples.

Spread a small amount of apricot jam onto your pastry strip. Starting at one end of each pastry strip and working your way across, place apple slices with the skin side sticking partly off the strip, overlapping each slice partly to create the “petals” of your roses. Leave the bottom half of the pastry strip empty.

Sprinkle apple slices with cinnamon sugar and fold the bottom half of the strip up to tuck in the bottom half of your apple petals.

Starting from one end, carefully roll up the strip, making sure to keep the apple slices in place. Seal the edge at the end and place the rose in a greased muffin pan. Repeat with remaining strips.

Bake for 40-45 minutes. Check the roses 30 minutes into baking, and if the tops of the apples are starting to crisp, move the pan to the lower rack of the oven or cover with a piece of aluminum foil to prevent burning.

Sprinkle finished roses with powdered sugar or drizzle with caramel sauce, and serve while warm. Roses can be stored in an airtight container for 2 days on the countertop or 3 days in the refrigerator.

Pair with our Il Raggio del Sole Moscato, Simpatica Riesling/Moscato blend, or our Gioia Rosato di Sangiovese



Strawberry Fantasia Cake

Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Strawberry Fantasia Cake

From Pastry Tales

Ingredients

For the cake layers

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
  • 1 cup white granulated sugar
  • 3 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 1/2 teaspoons  pure vanilla extract
  • 3/4 cup buttermilk room temperature

For the filling

  • 1 lb fresh strawberries, sliced
  • 1/2 cup La Fantasia wine

For the frosting

  • 1 1/2 cups cold heavy whipped cream
  • 3 tablespoons of powdered sugar
  • 1/4 cup La Fantasia wine

*If you want the frosting to be sweeter, you can add more sugar.

Directions

For the cake layers

  • Preheat the oven to 350 degrees F. Butter two 9 inch round cake pans, dust the insides with flour, and tap out the excess. Line the bottoms of the pans with parchment paper.
  • Sift together the cake flour, baking powder, baking soda, and salt.
  • Working with a stand mixer, fitted with a paddle attachment,beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 4 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans.
  • Bake for 28 to 30 minutes. When fully baked, the cakes will be golden and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

For the filling

  • Put sliced strawberries in a shallow container and pour the wine over it.
  • Cover and let it rest in the fridge for about an hour.

For the frosting

  • Using both a chilled bowl and chilled beaters, beat the cream until frothy. Add the powdered sugar and wine gradually while beating.  Whip until the cream holds soft peaks.

*If you see the frosting gets too thin, don’t add more wine.

*If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes. You can refrigerate the cake too.

To assemble

It’s very important that if the tops of the cake layers have crowned, you should use a serrated knife to even them. Place one layer right-sight up on a cake plate. Using a brush or a spoon, soak the layer with some La Fantasia wine. Spread some of the whipped  cream frosting and add some of the strawberry filling. Put the second cake layer on the counter and brush the top of it with some La Fantasia wine, then turn the layer over and position it, soaked side down, over the filling.  Frost all the cake with the remaining whipped cream. You can decorate the top with fresh strawberries or you can use the leftover filling. Refrigerate it for an hour and then serve.

Enjoy!


Related Products



Crepes with Peaches and Cream

Recipe Date: February 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Crepes with Peaches and Cream

From Delightful Repast

The Crepes
(Makes 18 6-inch crepes)

  • 2/3 cup milk
  • 2/3 cup water
  • 2 large eggs
  • 1 tablespoon sugar (omit when making savory crepes)
  • 1/4 teaspoon salt
  • 1 dip-and-sweep cup (5 ounces) unbleached all-purpose flour
  • 2 tablespoons unsalted butter, melted and slightly cooledThe Fresh Fruit Filling
  • Thinly sliced perfectly ripe yellow peaches or other soft fruit
  • Freshly squeezed lemon juice
  • Sugar

The Garnish

  • Powdered sugar
  • Whipped cream

1.  Put crepe ingredients in order listed into the blender. Blend on medium to high speed, depending on how powerful your blender is, for 10 to 20 seconds. Scrape sides, and blend another 3 seconds. Cover and refrigerate for at least 1 hour or up to 24 hours. If batter has thickened, it may be thinned with a bit of milk or water (a teaspoon at a time) just before using. The batter (about 2 1/4 cups) should be about as thick as heavy cream.
  • Tip: Or use an immersion blender in a 1-quart glass measuring cup, as I prefer; pulse until batter is smooth, scraping down the sides once or twice, about 20 seconds total.

2.  Crepes can be made any size, but I use an 8-inch nonstick omelette pan or 8-inch nonstick fry pan to make 6-inch dessert crepes. Heat pan over medium-low to medium heat until thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 2 minutes. Brush lightly with just a little melted or softened butter.

  • Here it is now, The  Swirl: Holding pan off heat, quickly pour into the center of the pan 1/8 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook for about 30 to 60 seconds, or until browned on the bottom and looking dry on the top, especially the edge. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time to cook.
  • Tip: I use a 1/8-cup from my stainless steel measuring cup set. It is exactly the right amount to make crepes that are just a bit over 6 inches in diameter. And I use the GIR silicone mini spatula to start lifting the edge, then take hold of it with the thumb and index finger of both hands and quickly flip it over.
3.  Repeat until all the batter is used. This recipe makes precisely enough batter for 18 crepes, but you will need to scrape the bowl to get that last 1/8 cup. Stack on a plate and store, wrapped, in the refrigerator until ready to use, up to 2 or 3 days; may also be frozen for up to 2 months. Let refrigerated crepes stand at room temperature for about an hour before proceeding. Allow frozen crepes to thaw completely before unwrapping and separating.

4.  Prepare a dessert filling; in this case, fresh peach filling. You need only about 3 or 4 tablespoons of filling per crepe, and there are 2 crepes per serving. So do the math. If you are making dessert for two (that’s 4 crepes), thinly slice enough peaches to make 1 cup or so. Add a squeeze of fresh lemon juice and sugar to taste; let stand at room temperature for about 30 minutes to macerate.

You can even cook the macerated filling for 4 or 5 minutes if you prefer your peaches cooked. It’s definitely the way to go when your peaches are less than stellar.

5.  To assemble: Lay down a crepe, pretty side down (that’s the first side cooked), spoon 3 to 4 tablespoons of fruit onto one half. Fold over other half to cover. Fold in half again to form a wedge (that’s the “Crepes Suzette fold”). Place 2 crepes on each dessert plate. Dust with powdered sugar and add a spoon or two of whipped cream.


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