Rose's Heavenly Cakes Read Online Free PDF

place for 1 to 2 minutes before lifting it off. If any apple slices have stuck to the pan, use a small metal spatula to place them back on the cake. Scatter the toasted walnuts on top. Serve warm or room temperature. If warm, serve the bourbon whipped cream, if using, on the side instead of on top of the apples.

Bourbon Whipped Cream
    Makes: 1 1/3
cups/4 ounces/116 grams
Volume
Ounce
Gram
heavy cream, cold
½ cup (4 fluid ounces)
4
116
bourbon, such as Maker's Mark
1 tablespoon
0.5
14
    Make the Bourbon Whipped Cream
    In a mixing bowl, combine the cream and bourbon and refrigerate for at least 15 minutes. (Chill the mixer's beaters alongside the bowl.) Whip the mixture, starting on low speed, gradually raising the speed to medium-high as it thickens, until the cream mounds softly when dropped from a spoon. If not serving it at once, cover and refrigerate for up to 6 hours.
    Variation
    Peach Upside-Down Cake
    Caramelized peaches offer a delicious variation to the classic apple upside-down cake.
    Replace the apples with about 4 medium ripe peaches/1 pound 2 ounces/510 grams (peeled and sliced, 2¾ cups/15.7 ounces/450 grams). To peel the peaches, set them in a medium bowl and pour boiling water on top to cover them. Allow them to sit for about 1 minute and then transfer them with a slotted spoon to a bowl of ice water. If they don't peel easily, repeat the process. Peel the peaches and slice them ¼ inch thick. As you slice them, add them to a medium bowl containing the lemon juice and 2 tablespoons of the brown sugar. Toss occasionally to prevent browning. Proceed as for the apple cake, but replace the walnuts with almonds, and the vanilla extract with ½ teaspoon pure almond extract.

Plum and Blueberry Upside-Down Torte
    Serves: 12 to 16
    Baking Time: 40 to 50 minutes
    This special recipe comes from Darina Allen of the famed Ballymaloe cooking school in County Cork, Ireland. Darina also likes to use other fruits in season, such as apricots, peaches, or other varieties of plums, but I adore the greengage plums, which are tart and perfumed; the blueberries, when baked, lend their deep purple color to the fruit topping. The torte is firmer and less sweet than most because it has no added liquid: The fruit's juices moisten it. Making this torte a day ahead allows it to moisten evenly.

Caramel Sauce
Volume
Ounce
Gram
sugar
1 cup plus 2 tablespoons
8
225
water
¼ cup (2 fluid ounces)
2
59
    Special Equipment
    One 10 by 2-inch round cake or sauté pan (11 cups; see Note ), coated with nonstick cooking spray
    Preheat the Oven
    Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.
    Make the Caramel Sauce
    Have ready the prepared pan. In a small saucepan, preferably nonstick, stir together the sugar and water and heat, stirring constantly, until the sugar dissolves and comes to a boil. Continue boiling, without stirring, until the syrup caramelizes to deep amber (about 370°F/188°C or a few degrees lower because its temperature will continue to rise). Immediately remove the pan from the heat and pour the caramel (do not scrape) into the prepared pan, tilting it to coat evenly. Don't worry if it hardens, it will melt during baking.

Plum Blueberry Topping
Volume
Ounce
Gram
greengage or purple plums, rinsed and dried
3 cups
1 pound
454
blueberries, rinsed and dried
2½ cups
12.3
350
    Make the Plum Blueberry Topping
    Cut the plums in half and remove the pits. If using purple plums, cut the pitted plums in half. Arrange them cut side down in a single layer over the caramel. Tumble the blueberries evenly over the top.

Batter
Volume
Ounce
Gram
bleached all-purpose flour
1¾ cups (sifted into the cup and leveled off)
7
200
superfine sugar
¾ cup plus 2 tablespoons
6.2
175
baking powder
2½ teaspoons
.
.
salt
¼ teaspoon
.
.
unsalted butter (65° to 75°F/19° to 23°C)
10½ tablespoons (1 stick plus 2½ tablespoons)
5.3
150
3 large eggs, at room temperature
½ cup plus