Frozen Eggnog Mousse Torte Recipes

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EGGNOG SEMIFREDDO GENOISE CAKE WITH MERINGUE FROSTING



Eggnog Semifreddo Genoise Cake with Meringue Frosting image

Looking for a dessert to impress? This extravagant eggnog meringue frosted cake features layers of genoise alternated with a nutmeg-and-rum-scented semifreddo-and yes, the layers are vertical!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Yield Serves 10 to 12

Number Of Ingredients 18

Vegetable-oil cooking spray
1/2 cup sifted unsweetened Dutch-process cocoa powder, plus more for dusting
1 cup sifted cake flour (not self-rising)
1/2 teaspoon kosher salt
6 large eggs, plus 4 large egg yolks, room temperature
1 cup sugar
1 stick unsalted butter, melted and cooled
2 1/2 teaspoons unflavored gelatin (one 1/4-ounce package)
1/3 cup light rum
4 large eggs, separated, room temperature
1 1/4 cup sugar
2 1/2 cups cold heavy cream
1/2 teaspoon freshly grated nutmeg
2 teaspoons pure vanilla extract
5 large egg whites, room temperature
1 1/4 cups sugar
1/4 teaspoon cream of tartar
3/4 teaspoon pure vanilla extract

Steps:

  • Cake: Preheat oven to 425 degrees. Spray two 12 1/2-by-17 1/2-inch rimmed baking sheets with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess. Dust 2 kitchen towels with cocoa.
  • Whisk together cocoa, flour, and salt. Combine eggs, yolks, and sugar in the heatproof bowl of an electric mixer, then set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer fitted with the whisk attachment; beat on medium-high speed 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 3 minutes more.
  • In two additions, sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour melted butter down side of bowl; gently fold to combine, scraping bottom of bowl to make sure dry ingredients are fully incorporated. Divide between prepared sheets, using an offset spatula to spread evenly and smooth tops. Bake until center springs back when lightly touched, 5 to 7 minutes. One sheet will bake quicker than other, depending on which is closer to heat source; remove that sheet and run a small sharp knife around edges of cake. Invert onto a prepared towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating towel. Repeat with second cake. Let cool while preparing filling.
  • Filling: Sprinkle gelatin over rum; let stand until softened, 5 minutes. Combine egg yolks and 3/4 cup sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until pale and fluffy, about 2 minutes. Remove from heat; whisk in gelatin mixture. Set bowl over pot of simmering water again and whisk until gelatin has dissolved. Transfer mixture to another bowl.
  • Whisk cream with nutmeg and vanilla to medium peaks. Fold one-third of whipped cream into gelatin mixture, then fold gelatin mixture into remaining cream. In a clean mixing bowl, whisk egg whites and remaining 1/2 cup sugar on medium-high speed to stiff peaks, about 6 minutes. Fold into cream mixture.
  • Unroll cooled cakes, remove towels, and transfer each to a separate rimmed baking sheet. Set aside 1 cup filling; immediately divide remaining filling among cakes, spreading it evenly over each. Freeze cakes until filling is starting to firm up but is still pliable, 20 minutes.
  • Slice each cake in half length-wise to create 4 cake strips. Starting at a short end of one strip, roll up cake and place vertically in the center of a cake stand. Starting where rolled strip ends, wrap next strip around cake. Continue to wrap with remaining strips. Use reserved filling to fill in top of cake. For added stability, wrap a parchment collar around base of cake, keeping bottom of paper flush with cake stand. Freeze until firm, at least 8 hours and up to 2 days. Once frozen, trim top of cake with a serrated knife to level. Keep frozen until ready to frost.
  • Frosting: Combine egg whites, sugar, and cream of tartar in mixer bowl set over (not in) a pot of simmering water. Whisk constantly until sugar has dissolved and whites are warm to the touch, about 3 minutes (test by rubbing between your fingers).
  • Transfer bowl to mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, to stiff, glossy peaks, about 10 minutes. Add vanilla and beat until combined.
  • Spread frosting evenly over top and sides of cake; apply with offset spatula, using an S motion to create a textured appearance. Freeze cake at least 30 minutes and up to 1 day. Use a kitchen torch to brown meringue; serve immediately.

EGGNOG TORTE



Eggnog Torte image

Make and share this Eggnog Torte recipe from Food.com.

Provided by pattikay in L.A.

Categories     Dessert

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 17

3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 1/2 sugar
1 1/2 teaspoons vanilla
4 large eggs
4 ounces bittersweet chocolate, melted
1 1/3 cups finely ground hazelnuts (optional)
2/3 cup milk
2 tablespoons sugar, blended with
1 tablespoon flour
1/2 cup milk
1 large egg yolk, lightly beaten
1 teaspoon rum extract
1 cup heavy cream, whipped to stiff peaks
1 -2 tablespoon chocolate sprinkles (optional)

Steps:

  • Preheat the oven to 350, liberally butter the bottom of a 10-side springform pan or spray with nonstick cooking spray and set aside.
  • For the torte:.
  • Sift the flour, baking powder and salt together twice and set aside.
  • Cream the butter, sugar, and vanilla with an electric mixer at high speed for 5 minutes, till light and fluffy.
  • Reduce the mixer speed to low and beat in the eggs, one by one.
  • Beat in the melted chocolate and if using, the hazelnuts.
  • Add the sifted dry ingredients alternately with the milk, beginning and ending with the dry and beating by hand after each addition only enough to incorporate.
  • Spoon the batter into the prepared pan and smooth the top.
  • Rap the pan several times on the counter to release any large air bubbles, then bake about 1 hour and 20 minutes, till the torte begins to pull from the sides of the pan, is springy to the touch, and a cake tester inserted in the middle comes out clean.
  • Cool the torte in the upright pan on a wire rack for 15 minutes, then loosen it around the edge with a small spatula.
  • Release and remove the springform pan sides and cool the torte, still on the pan bottom and cake rack, to room temperature.
  • For the eggnog:.
  • Blend the sugar-flour mixture with the milk in a small heavy saucepan.
  • Set over moderate heat and cook, stirring constantly, about 3 minutes, till thickened and smooth.
  • Whisk a little of the hot mixture into the beaten yolk, stir back into the pan, and cook and stir over moderately low heat for 2 minutes longer.
  • Remove from heat, mix in the rum extract, then pour the eggnog through a fine sieve into a metal bowl.
  • Set in an ice bath and chill 15 - 20 minutes, whisking often to prevent a skin from forming on the top.
  • Pour the eggnog into a plastic squirt bottle and refrigerate till ready to use. (I would think you could also use a plastic baggie with a small hole cut in one corner if you don't have a squirt bottle.).
  • To frost the torte:.
  • set the torte, still on the springform pan bottom on a lazy susan and frost the top and sides smoothly and thinly with the whipped cream.
  • Starting in the center of the torte and exerting steady but gentle pressure on the squirt bottle, apply the eggnog in a tight spiral on the top of the torte, spacing the lines about 1/2 inch apart. (I'm sure you can do this without a lazy susan - you'll just have to move the bottle instead of the torte).
  • Scatter the chocolate sprinkles over the top of the torte, if you like, then transfer, still on the springform pan bottom, to a cake plate and serve.
  • Store any leftovers in the refrigerator.

Nutrition Facts : Calories 230.8, Fat 13.7, SaturatedFat 8, Cholesterol 104.1, Sodium 115.4, Carbohydrate 21.4, Fiber 0.7, Sugar 1.8, Protein 5.2

EGGNOG MOUSSE



Eggnog Mousse image

Guests will always find room for this light, fluffy, mouthwatering mousse. It makes an elegant, refreshing finish for heavier meals-and it's also a great way to use up any extra eggnog in the fridge. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 8

2 teaspoons unflavored gelatin
2 cups reduced-fat eggnog
2 tablespoons sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping, divided
Additional ground nutmeg, optional

Steps:

  • In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until sugar is dissolved. Transfer to a small bowl; stir in vanilla. Refrigerate until mixture begins to thicken., Beat mixture until light and fluffy. Beat in 3/4 cup whipped topping. Divide among 4 dessert dishes. Refrigerate until firm. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired.

Nutrition Facts : Calories 165 calories, Fat 6g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

CONTEST-WINNING EGGNOG CAKE



Contest-Winning Eggnog Cake image

This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.-Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Red and green decorating gel, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Nutrition Facts : Calories 372 calories, Fat 20g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

FROZEN EGGNOG MOUSSE TORTE



Frozen Eggnog Mousse Torte image

Categories     Cake     Milk/Cream     Food Processor     Chocolate     Egg     Dessert     Bake     Christmas     Almond     Pecan     Brandy     Winter     Nutmeg     Double Boiler     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Crust
2 cups pecans, toasted (about 7 1/2 ounces)
1 cup blanched slivered almonds, toasted (about 4 ounces)
1/2 cup firmly packed golden brown sugar
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces imported white chocolate, finely chopped
1 cup sugar
3/4 cup water
8 large egg yolks
2 1/4 cups chilled whipping cream
1/4 cup good-quality brandy
1 tablespoon vanilla extract
3/4 teaspoon freshly grated nutmeg
Chocolate Disks and Lace
Unsweetened whipped cream

Steps:

  • For crust:
  • Finely chop pecans, almonds, sugar and nutmeg in processor using on/off turns, stopping once to stir mixture. Transfer to large bowl. Combine butter and vanilla in small bowl. Pour over nuts and mix thoroughly. Transfer nut mixture to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Using plastic wrap as aid, press firmly up sides and then over bottom of pan, covering completely. Freeze 15 minutes.
  • Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. Transfer to rack and cool.
  • Melt 3 ounces bittersweet chocolate in top of double boiler over barely simmering water, stirring until smooth. Spread over bottom of crust. Cover with plastic and freeze until ready to use.
  • For filling:
  • Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from heat. Cook sugar and water in heavy small saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238F (tilting pan slightly to submerge thermometer), about 15 minutes.
  • Meanwhile, beat yolks in medium bowl until pale yellow and thick.
  • Gradually beat hot syrup into yolks. Scrape down sides of bowl with rubber spatula. Continue beating until thick and cool, about 5 minutes. Set aside.
  • In large bowl, whip 2 1/4 cups cream, brandy, vanilla and nutmeg to firm peaks. Fold barely lukewarm white chocolate into yolk mixture. Gently fold in whipped cream. Pour 1/3 of filling into crust; smooth top. Top with 1 chocolate disk. Gently pour another 1/3 of filling over; smooth top. Top with second chocolate disk. Gently pour remaining filling over. Freeze overnight. (Can be prepared 3 days ahead. Cover pan tightly with plastic wrap.)
  • Place chocolate lace atop mousse. Spoon unsweetened whipped cream into pastry bag fitted with medium star tip. Pipe cream decoratively around edge of cake. Serve immediately.

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