I think this is the very first desert recipe on the blog… I’m kind of excited that it’s one that looks cute!
These treats are pretty straighforward. The only tricky part is the meringue, especially if like me you do not own a thermometer. First, let me tell you that, after this experience with italian meringue, a thermometer is definitely a worthwhile purchase! It is pretty hard to judge the sugar temperature if, like me, you do not have a good experience in pastry making. So be smarter than me and invest (^^)! If the meringue is too much trouble, you could substitute for regular whipped cream or coconut whipped cream.
Back to the recipe. There are three components to these halloween cakes:
- The cake base – This is the most simple base I have ever made. You won’t even need a scale, which makes this kid friendly. The principle is that of a pound cake but with yoghurt. The result is a chewy, sweet, almost gentle taste. It always makes me feel like I’m home.
- The marzipan – You can buy it ready made but it really easy to make your own. The recipe I use is the simplest one but it relies on having really fresh eggs as the egg white remains raw.
- The meringue – Tricky, tricky… but not impossible. Like I said, I really recommend using a thermometer for the sugar syrup.
For the decoration, it’s pretty simple. I’m sure a lot of you can do much better (I would love too see it). As for the pumkin shaped cake I am using silikoMart silicone molds cut in half and stuffed. You could also use mini bundt cake pans or mini charlotte cake pans.
1. For the yoghurt cake base
- 2x100g plain yoghurts
- 1 pot sugar
- 3 pots flour
- 3 eggs
- 1 pinch bicarbonate soda
As a measurement unit you will be using one of the two empty yoghurt pot. The recipe doesn’t need to be super precise. Just keep the following ratios: 2:1:3 yoghurt:sugar:flour ratio. And for 1:1 flour:egg ratio.
How to make it
- Beat the eggs and the sugar until foaming.
- Mix in the flour until smooth.
- Add the two yoghurts.
- Pour into the molds. Grease the molds if necessary – I use silicone ones so I can skip this step.
- Cook for 20 minutes at 180°C if you are making cupcakes or any small sized cake. Cook 30 to 40 minutes at 180°C or 350°F if baking a regular cake.
2. For the marzipan
- 120g almond flour
- 100g icing sugar
- 1 egg white – about 35g
This will yield about 230g of marzipan. Depending on the types of decoration you intent to do, you can adjust the amount.
What should you do
- Roast the almond flour in the oven at 140°C for 10 minutes. This will help bring out the flavor of the almond.
- Sift in the icing sugar and combine well.
- Add the egg white and mix well until really smooth.
- Put 30 minutes in the fridge to help with shaping
3. For the meringue
- 150g caster sugar
- 40g water
- 2 egg whites – about 60g
What should you do
- Start by making the sugar syrup. In a clean pan pour the water and the sugar. Lightly mix by moving the pan in small circles. You should not touch this mixture at any point of the cooking process.
- Cook on high heat.
- When the syrup starts boiling put in the thermometer. When the temperature is at 110°C start mounting the egg whites.
- When the temperature is at 120°C, gently and slowly pour the syrup in the mixing bowl while continuing to beat the eggs.
- Increase the speed of the whisk as the meringue cools. The finished meringue should be firm and glossy.
- You can keep it up to 12 hours at room temperature.
- Start with the marzipan.
- Put in the fridge and cook the cake.
- Finish preparations with the meringue while the cake is in the oven.
- Unmold the cooled cakes.
- Trim and cut as necessary to have regular shapes – especially for the pumpkin shaped treats.
- Stuff the cakes, ice the cupcakes and decorate!