Baking With Julia; #102; Alice Medrich

Why. Whoa. Whoa. Whoa. Whoa. Whoa. I'm sure a trial. Welcome to my house. What fun we're going to have

making all kinds of incredible cakes pies and bread right here in my own kitchen. A chocolate cake. I was remembering the master teacher in chocolate here will show us how my fascinating stamp joining. This program has been funded by Land O'Lakes makers of the butter people have bake since 1921. Baking with Julia is funded by the makers of Iman Hammer baking soda. Part of America's favorite recipes for over 150 years. Are the Hammer baking soda the standard by far the.

Creators of Farberware millennium never stick stainless steel cookware for every show. The women never stick stainless steel. And King Arthur Flour offering tools ingredients and flour for all your baking needs by the Corporation for Public Broadcasting and bi annual financial support from viewers like you. This is creation Chocolate Raspberry waffle take there all the ruffles and there is a raspberry cake and there are red berries then there's a fresh chocolate filling and you can make this right at home and show us how to do it. We're going to do it let me know. Yes. Move out of the way. When I start this cake at home I like to prepare for the ruffles first and that means

whenever we're doing chocolate we start with chopping chocolate because to melt it properly it needs to be in pieces to avoid burning. And what I try to remember is that we're trying to melt it not cook it. And this is a very good truck to want some very good chocolate because it handles well. And because of course the taste. Scrape this right into a clean drive because her foot and small quantities of water are enemy so we try to keep drips and somewhat. Away from chocolate see and we're going to put it right here in the water about now the trick here is that as the chocolate melts in the bottom of the bowl we turn it on warm chocolate melt the chocolate that is melted and we don't need to go to a precise temperature but we do need to keep the chocolate from burning and I aim for about 115 120 degrees. We're not concerned with a very precise temperature so I can kind of tell with my finger and we're just about up to

temperature and as soon as I don't see any more unknown to you we're going to proceed. I don't want to hear. We have about 15 ounces and that's all it doesn't have to be very precise. It looks beautiful to me that looks right. Let's turn off the heat. Just sit here are not a temperature. The next step is to turn on the burner and warm the back of the pan the pan we're using is not especially coated pan it doesn't have any nonstick coatings that would get an early night. We arrive at Ventura a nice warm panting with a very warm touch and judge. Over there then taking the bowl out of the water. Always important when you've been in a water bath to wipe the bowl so we don't drip water on the worm service. And then I'm going to push out you know a cup and then layer the warm pan enables me to spread a real thin layer without the chalk starting to

harden. You're sure of the drop in war only and then probably the hardest thing here is finding room in her French writer for four of these. So this goes off into the first. Here's our sheet of chocolate that's been shelled and I like to chill at the temperature that it needs to be before we work on it and let it warm up gradually at room temperature. Hot Hornets are awful. Which gathers up around my fingers at me. As though you're trying to slide underneath and sweep in a kind of a family home with you. Maybe you know however many we can get a hands on you can do as many as 30 or you get away with about 15.

It's very comparable with refrigerate their heart and if you want to store them and this can be made in advance you know right before her then you can come down with their hard. Wax paper. So go ahead. The kid uses a truck clip where the mother taught kids and I'm leavened cake so everything is very simple. Everything depends on technique or. Technique. A lots of IN THE BORG Here we go. One of the great Kate is one of the right. OK that is fine thanks to M.. We're going to start out by triple sifting. First I have a third of a cup plus a tablespoon I'm sorry about that. Did flour all purpose flour in the nursery and the same measure of sifted. Now it's very possible to use any

kind of cocoa but I prefer the Dutch processing library. I'm going to sift this now. The common things that happened was in my experience our little flower balls in the cake. And he takes care of the problem right away. Deflating is another problem that happens with this cake from over folding. And believe it or not the triple something takes care of rapture because it made it so much easier. So we get lusty fighting going to actually in the. Yes we're going to leave that behind in their little greedy and grain. You're all of a push to know when you know when to push. OK I'm going to finish up by putting Battleforce The other thing that sifting doesn't make sense. I saw a little back of a strainer and it'll get sifted yet again when we have it. Shifting was the room seemed to be so important when I'm going to go to for the eggs. Doesn't matter if they're room temperature as we're going to go ahead or warn them you know anyway. Tell me you were worried in Russia and I guess most

recipes are written for large eggs. Now I'm going to add to sugar to the eggs and I learned the hard way once you add sugar to eggs you must twist them for you take a phone call or an old door. As we leave you to draw a sugar on the eggs a kind of precocity I usually get these little hard lumps Mary annoying. We're going to warm the eggs and sugar in this dissolve sugar little bit Stabler some people do it over water but I'm going to speedy character I do it directly over and yes heat if I have a Time Warner says they're not you know 110. 100 degrees like a baby's milk I think they do and more stable and that means that when you get ingredients into it it will be more stable How about it you want to touch that that's about right or even a little bit warmer but I think we're going to go over to the mixer. And if you have a choice on sex or use the whisk rather than the paddle wheel on

volume of air. And then mix it with a kind of power that only takes about a minute to do using a hand-held mixer mixer that doesn't have power. It takes longer so the important thing is to watch the consistency of those who will spot the crippling volume kind of fluffy like yellow with me. Set a proper consistency as you see that ribbon that sits on the sermon. I'm going to stand and about half of the flour and cocoa mixture and fold with the biggest I have unfolding really is cutting through the center of the batter and lifting and letting that batter drop over rotate and definitely reach down into the bottom and get that white powder. But as soon as the color is fairly uniform I'm going to sift in the last important very very important. What I'm trying not to do is deflate this batter when that's

folded together we go to the butter. I have three tablespoons of clarified daughter kept a nice and hot. Rather than add it directly to the batter this is a great trick I learned from. School in France some of the batter is first folded into the daughter. And this puts the batter in suspension in a small amount of time this is. This. Takes care of that problem. Why don't you. You can but you know there's not much butter in it and I was in this just gives it a little bit of extra. So now inside the Sequoia that goes in and then with very few folds now I will have the batter in the batter a pan. Very simply prepared or no flour just the parchment paper in the bottom of the cake batter into the pan. And you know this may seem a little bit low you know very and everything varies every day to which it's chill.

Let's go to the oven I guess the real quickly over 350. And the rack is on there in the lower third just going along you know 30 minutes. So after about 30 minutes we check for Don that's it's not the time that's important but what's happening with the cake. I don't test for the tooth I just wait till it springs back and I don't hear a lot of moisture on that a little earlier a little bit when it was down just a bit. Levels. I'm done I like good looks I like the way it feels good. Here's our cake. I left it in the pan I tried to get it out while it was hot. I set it on a rack and I don't work on it. It's completely cool. A slim little spatula or this little Even this little plastic thing and I just push it in the sun. And I try to hug the side of the pan so I don't make a rag. Even if I do make a racket is no big deal. Remember those parchment on the bottom

so we never worry about perfectly it's little truck with her on its face. You know piece of parchment paper slicing of the cake and three is really simpler than it's going to start about a third of the way through. Try and pray until I meet in the middle and. I mean Larry down the remaining distance. And I'm going to rotate the paper makes it much easier. We have to go to the simple syrup. I've talked to in advance of a cup of water simmered for a couple of minutes just to reduce a little bit and dissolve the sugar. Only show this and we're going to add this

wonderful was in the mirror which smells like a garden. This is home. This is a judgment call. And taste and you can give a taste and tell me whether it's just right. Some people like it sweeter and some people like it. OK. Dealing with crumb fresh. OK we're going to beat this lovely cream like cream but first you know and so we'll go ahead and. Eat this and we're not going to beat it maximums just yet. This is because of course when you make it.

And I was. Going to be it's a song to me. You can see just what I want now. We're not going to wait very long but if we did we'd put it in the hall do that now to you know to get back to the staff. And we're going to layer this past spring form is this which is my favorite which is this is. Current path. This first. Round. First they are all down in the pan it's a very wonderful way of layering a fruit cake. It seems like the wrong time to do this we're going to break away because the chocolate filling ones cannot wait. And this is done by taking a five ounces OK out of my good

bittersweet or selling it. And this is a little unusual going to add boiling water to it. Mostly we're told not to keep water and chocolate together but if there's enough water it's a safe thing to do. Three tablespoons hot water and melting immediately and I've been good about just the right size. By the time the chocolates melted this mixture will be just under lukewarm which is folding in the cream. Now believe it or not usually we test the temperature perfect. Gives us a chance to get off this is right. Here's our crime. I recommend measuring this task but I've done it so many times that I can tell you that this is about a quarter of a cop right. A little. Just a first thing in a quarter of a cop. And you want to hear me because you don't want to let the cream and the chocolate so much. And then we threw away another half dozen. I think about

the first time so you know. And you can see a little bit of color change that begins with chocolate sauce. Beautiful color change. As soon as I know that the mic stand and without letting it sit any longer it goes. On that first layer. Of it and that's why I went ahead and put that first layer in there and moistened it when it would be no waiting and spread. It would. Now we don't have to worry about ultimate smooth this because we have another layer on there now we can go back to the assembly part of this. We're going to moisten the next layer. This is going to get moistened on both sides and should be kept in mind so we don't get silly on this first go around. So going to flip this over put it down into that and use a nice pressing level. And also again.

OK. So what we call the riser which means lots of raspberries but a little space in between for the cream to Dal. That's good. I don't want to tell you couldn't you with the fresh Mary. I would assemble it up to a day in advance and I think in the morning to him a little because the berries are like fresh flowers they go so. Well but not too crowded. Now at this point I want to with this cream a little stiffer. So it will hold. I like to talk a little bit stiff for the rest. Very useful for people to know. You know I'd like to just stand up a little but I always know that when I spread it it's nice it's nice.

So I you know this macho going to have to to cop to push it because I'd like it to get down in their regional areas if I need to put you know. With you it was the consistency you know on its website. Some people might not care for the pressure with whipped cream. This is the third layer it's getting a little more. And again it's more pressing. Oh sure sure. Yes you could get more so it's not so sweet or nothing you know. The 5 percent soaked refrigerator for a couple of hours or a little tomorrow. Oh here's our cake several hours later or maybe up to 24 hours to die.

Now I'm old and simple. We need to elevate it in order to get the payoff and so we need to have all that work and all that and just assembled in the pan means everything is straight. So let's get rid of it. It will get rid of. I'll just put this right back on the turntable. We're about now to make a sheet of chocolate to wrap around. We can do this freezer wrap. You know this is the stuff the butcher puts around the mill. It's got a slick side and a paper side we would spread on the slicks that I found useful and really is this piece of plastic a matting and you buy it in the housewares department or comes on a long roll and it's for draining your glassware. It has a rich sun and it's like I'm going to put it first on a big piece of wax paper this is going to save the town a

little short advance your cake is just shorter than the three inches. Remember we didn't use all of our chocolate milk and here's the leftovers rewarmed again about a hundred and fifteen or twenty. And here I'm just going to pour. And it takes about three ounces but you know it's not so precise is that because the excess will allow it to run off the band. Tell me OK. Around the trick is to wrap it around while it's still wet. Let one side actually. Hug the cake and the other side be careful we don't want to wrap the plastic in there. We want to leave it away from the bacon if it wants to touch. Just slip in some paper for now. This thing gets shown at least Marsalis in that we can then you know so that goes right into the fridge. OK once again here's a

cake with a well chilled wrap and this is what I did with the freezer paper rather than my plastic wrap and you know the difference here is the old in the fridge and we're just going to hear this is going to be the glue for the ruffles and also additional cravenly course. So his mother and I made lots of us because they're individual like this I can arrange them any way I want and I start at the periphery of the cake arranging them so charming and looking at this you wouldn't think a normal human being. But you know it's really not normal. Just going to go around and you know because you can inspect the center you can pick up some of your little smaller ones because they are.

When we finish with the fans it's nice sometimes for the center just to give a little hint of what's inside. Maybe with a raspberry can you find a beautiful. I think some people like to talk some here and there but I kind of like the pristine quality one. Now I like to chill out and then do the final unveiling when I know everything is cold on the outside of the fridge. OK here we are once again this is the great moment. If you put wax paper in there and then with a little knife or even a fingernail on appeal the inside. And that is to join. Left over from before. Now I want to paint this as a moment of glory really. Once again though that is all that sticks to the paper get right back into the showing me

the beautiful one thing I like to do just to highlight just to give a little dusting of powdered sugar just a little it's not a drenching you know it's so nice nowadays that it's fashionable to dirty the light on the plight of beautiful thing about this is that we have a book that comes with this TV show so if you forget what to do it'll be in the book in your word. It was really just lovely. So this is now certain time you know. I want to have another peek. In that lovely that we should bring to you in the cake. This has been a wonderful lesson. And I think it was so much for coming. Beautiful. Complete recipes for all the

breads cakes cookies and pies in this series and more are available in the Baking with Julia cook book over 500 pages detailed instruction and 100 color photos to order a call 1 800 9 1 8 3 6 0 0. Baking with Julia is funded by the makers of Iman Hammer baking soda. Part of America's favorite recipes for over 150 years. Arm and Hammer baking soda the standard of purity. By Farberware. Creators a Farberware millennium never stick stainless steel cookware durable for the women let me and never stick stainless steel cookware. This program is also funded by Land O Lakes. The makers of the butter people have baked with since 1921 and King Arthur Flour offering tools ingredients and flour for all your baking

needs by the Corporation for Public Broadcasting and bi annual financial support from viewers like you. This is PBS. Detailed recipes for everything baked in this program are available with a printed transcript of this episode of Baking with Julia to order your copy call 1 800 900 30 600. The prices for 95 plus handling this transcript includes baking tips and

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