Recipes

Sweet Whimsy a pastry shoppe
251 robert parker coffin road long grove il 60047

Recipes

Cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Serves: 12 to 15

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1 Tablespoon of sugar

6 Tablespoons (3/4 stick) unsalted butter, melted

For the Filling:

2 1/2 pounds of cream cheese

1 1/2 cups sugar

5 whole extra-large eggs at room temperature

2 extra-large egg yolks at room temperature

1/4 cup sour cream

1 1/2 teaspoons pure vanilla extract

Directions:

For the Crust

Preheat the oven to 350 degrees
Combine the graham cracker crumbs, sugar, and melted butter until moistened.
Pour into a 9-inch springform pan
With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides
Bake for 8 minutes
Cool to room temperature
Raise the temperature to 450 degrees

For the Filling

Cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy (about 5 minutes)

Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well

Scrape down the bowl and beater as necessary

Mix thoroughly and pour into the cooled crust

Bake for 15 minutes

Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes

Turn the oven off and open the door wide

The cake will not be completely set in the center

Allow the cake to sit in the oven with the door open for 30 minutes

Take the cake out of the oven and allow it to sir at room temperature for another 2 hours to 3 hours for another 2 to 3 hours, until completely cooled

Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake

Leave the cake on the bottom of the springform pan for serving

Greek Walnut Cake
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Serves: 12 to 15

Ingredients:

1/2 cup butter
1 cup sugar
5 eggs, separated
1 cup milk
2 cups chopped walnuts, toasted
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon allspice
1 1/2 cups dry breadcrumbs
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 cup cognac

Syrup:

2 cups sugar
1 cup water
1/4 cup cognac
1/3 cup orange juice
cinnamon stick

Garnish:

freshly whipped cream

Directions:

Preheat the oven to 350°F; butter and flour a 13 x 9 baking pan
In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder
In a small glass, dilute the soda with the cognac
Beat the egg whites in a bowl until stiff peaks form
In a large bowl mixing bowl, cream the butter with the sugar and then add the eggs yolks; mix in the soda with the cognac, and add the milk and the walnut mixture, beating until well combined; fold in 1/4 of the beaten egg whites to lighten batter, then carefully fold in the rest; it is ok if a few white streaks show in the batter; spread into the prepared baking pan
Bake for 45-60 minutes, or until the cake tests done; cool completely

For the syrup:

Mix all the ingredients together in a medium saucepan

Bring it to a boil and boil for 5-7 minutes

Remove cinnamon stick and pour hot syrup over cooled cake

Let the cake cool completely before serving

*Note: It is very important that the cake has cooled completely before the hot syrup is poured on as it will turn mushy

Flourless Chocolate Cake

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8

Ingredients:

Nonstick butter spray
4 ounces bittersweet chocolate, chopped

1 stick cold butter

1 teaspoon of vanilla extract

2 ounces hazelnut liqueur

3/4 cup sugar

1/2 cup cocoa powder, sifted

3 eggs, beaten

Chocolate Ganache

Berries, garnish

Powdered sugar, garnish

Directions:

Preheat oven to 375 degrees
Spray an 8-inch round cake pan with nonstick butter and line the bottom of the pan with parchment

Put the chocolate, butter, vanilla, and hazelnut liqueur in a large bowl on top a double boiler

Stir the mixture frequently until combed and smooth. Remove the chocolate from heat and out the bowl into an "ice bath" to cool the chocolate

Mix the sugar and cocoa powder

Stir in the eggs and pour into the prepared pan

Put the cake pan on a sheet tray and bake for 20 to 25 minutes

Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper

Pour the ganache over the cake

Allow the cake to cool and set for 10 minutes before serving

Garnish with fresh berries and powdered sugar

Chocolate Ganache:

4 ounces semisweet chocolate, chopped

1/2 cup heavy cream

Put the chocolate into a large bowl

Heat the cream in a small pot, over low heat, until hot to the touch.

Pour the hot cream over the chocolate

Mix well with a rubber spatula until the chocolate melts

Carrot Cake

Fills a 9X13 pan

Ingredients:

Cake:

1 1/2 cups of oil
3 eggs

2 cups of shredded carrots

13 ounces of crushed pineapple with juice

2 cups of flour

2 cups of sugar

2 Tablespoons of cinnamon

2 teaspoons of baking soda

1 teaspoon of salt

1 1/2 cups of coconut

1 cup of chopped walnuts

2 teaspoons of vanilla

Directions:

Line bottom of the pan with parchment paper

Beat eggs with sugar, add wet and dry ingredients alternately

Bake at 375 degrees for 50-60 minutes

Frosting:

8 ounces of cream cheese

1 stick of butter

1 teaspoon of vanilla

4-5 cups of powdered sugar

We shared with you, now you can share with those in need...we collect canned food all year.

     251 Robert Parker Coffin
Long Grove, IL
60047
847-821-2021
         info@swpastry.com

Monday: Dark       Tuesday through Saturday: 10:00 - 5:00         Sunday: 12:00 - 4:00

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