Rose's Heavenly Cakes (62 page)

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 450°F/230°C.

Make the Dulce de Leche

Have ready a fine-mesh strainer suspended over a medium bowl.

Pour and scrape the sweetened condensed milk into the pie plate. Cover the pie plate with a sheet of aluminum foil and set it in a pan large enough to hold it surrounded by water. Pour in hot water to just below the level of the pie plate rim.

Carefully set the pans in the oven and bake for 1½ hours, or until thick and caramel colored. (Check after 1 hour and 15 minutes.) Stir with a silicone spatula until smooth. Strain into the bowl, pushing the dulce de leche through with the spatula. The dulce de leche keeps for 2 weeks refrigerated.

Make the Dulce de Leche Whipped Cream

In a mixing bowl, combine the cream and dulce de leche 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 begins to thicken, until stiff peaks form when the beater is lifted. This makes enough to frost the tops and centers of the cakes. If you want to frost the sides as well, double the recipe. The whipped cream keeps, in an airtight container, for 3 to 5 days, refrigerated.

Compose the Chiffonlets

With a small metal spatula, frost the top of each little cake with the whipped cream. Be sure to push it into the centers as well. Grate a flurry of
Chocolate Snowflakes
over each. Serve at once or hold at room temperature for up to 1 hour. The chiffonlets keep, in an airtight container, for 3 days, refrigerated. Remove the cakes to room temperature for at least 30 minutes before serving.

Special Equipment

One Nordic Ware Mini Pineapple Pan with 6 cavities (each 7 fluid ounces) or eight 3 1/8 by 1 3/8-inch ramekins (each 5 fluid ounces), coated with baking spray with flour. If using the pineapple pan, brush the coating into the crevices. If using the ramekins, place them on a sheet pan.

Prepare the Pineapples and Cherries

Have ready a 1-cup or larger heatproof glass measure, coated with nonstick cooking spray.

Place the pineapple and cherries on paper towels to absorb excess moisture.

Make the Topping

In a small heavy saucepan, stir together the sugar, butter, and lime juice. Heat, stirring gently, to caramelize the mixture to a dark amber, about 300°F/150°C, or a few degrees lower because its temperature will continue to rise (lower than usual because of the turbinado sugar). Remove it immediately from the heat and pour it into the prepared glass measure. Pour it evenly into the molds. If the caramel starts to get too thick to pour, a few seconds in the microwave will make it fluid again. (Alternatively, allow the caramel to harden, process it to a powder, and sprinkle it into the molds. To make an even caramel layer in the molds, put the pan with the caramel powder in the preheating oven for about 10 minutes.) Top with pineapple slices and place one cherry in the middle of each mold.

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.

Mix the Liquid Ingredients

In a medium bowl, whisk the egg, 4 teaspoons of the yogurt, and the vanilla just until lightly combined.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining yogurt. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.

Fill the Molds

Pipe or spoon 2.2 ounces/63 grams or, if using ramekins, 1.7 ounces/47 grams batter into the fruit-lined molds, smoothing the surfaces evenly with a small metal spatula. They will be a little more than half full.

Bake the Cakes

Bake for 20 to 30 minutes, or until golden brown and the cakes spring back when pressed lightly in the centers.

Unmold and Cool the Cakes

If using the metal pan, loosen the top edges with a small metal spatula. Place a sheet pan lined with aluminum foil that has been coated lightly with nonstick cooking spray on top of the mold and flip to unmold. If using ramekins, run a small metal spatula between the sides of the mold and the cakes, reaching a little underneath the pineapple, and invert each onto a serving plate. Cool to room temperature.

Make the Pineapple Caramel Drizzle

Have ready a 1-cup or larger heatproof glass measure, coated with nonstick cooking spray.

In a medium heavy saucepan, preferably nonstick, with a silicone spatula stir together 1/3 cup of the pineapple juice and the sugar until all the sugar is moistened. In a microwave, or a small saucepan on the cooktop, heat the remaining pineapple juice until very hot. Set aside.

Boil the sugar syrup, stirring constantly, on medium heat until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber and an instant-read thermometer registers almost 300°F/150°C (lower than usual because of the turbinado sugar). Immediately remove it from the heat, keeping the thermometer in place until is rises to 300°F/150°C, which will happen within seconds. Immediately, but slowly and carefully, pour the remaining pineapple juice into the caramel. It will bubble up furiously, so it is best to do this over the sink.

Return the caramel to low heat and use a silicone spatula or wooden spoon to stir the mixture until smooth, scraping the thicker part that settles on the bottom. Raise the heat and boil, stirring occasionally, for 5 to 10 minutes, or until the caramel reaches 240°F/115°C and is reduced to between ½ and 2/3 cup (4 to 5 fluid ounces). Pour it into the prepared glass measure and set aside until cool.

Décor

For extra shine and a hint of tartness, glaze the tops of the cakes with heated strained apricot preserves and garnish the plate with dried pineapple slices. Use a squeeze bottle to drizzle the pineapple caramel onto the plate.

Plan Ahead

Dry the brioche cubes 8 hours ahead. Soak the brioche cubes at least 2 hours ahead. The pudding cakes can be baked up to 8 hours ahead.

Special Equipment

Six (3 by 2-inch) 6-ounce soufflé molds or custard cups, buttered or coated with nonstick cooking spray or oil    |    Roasting pan to use as a water bath    |    One 13 by 9-inch glass or ceramic baking pan for soaking

Cut the Brioche

Trim the crust from the brioche and cut it into ¾-inch cubes. You will need about 4 heaping cups/7 ounces/200 grams. Set the cubes on a wire rack and allow them to dry for about 8 hours. (You can also dry them in a 200°F/95°C oven for about 1 hour.) They will weigh about 5 ounces/144 grams after drying.