Phyllo Bracelet With Vanilla Mascarpone Creme And Chocolate Ganache Recipe By Tasty

UBE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350 °F.
• Cut out parchment paper to line each cake pan.
• In a mixing bowl, whisk together the egg yolks, ube puree, coconut cream, and ube extract. Pour the sugar and salt and whisk until they dissolve. Carefully pour in the carbonated water and whisk until incorporated.
• Sift the cake flour and baking powder into the mixing bowl with the liquid. Whisk together until there are no lumps.
• MERINGUE: In a stand mixer, add the cream of tartar and all the egg whites. Turn on to your stand mixer to level 8 for about 2 minutes. Add half of the sugar and continue to beat for another one minute, then add the rest of the sugar.
• Continue to beat the egg whites for about 5-7 minutes total or until you have stiff peaks. You can test this by turning off your stand mixer, unhooking the whisk attachment, and turning it upside down to see if the peaks keep their shape.
• BAKING: Using a spatula, take about ¼ of the meringue and add it into the cake batter. Use a whisk to dilute the thickness of the cake batter with the meringue until it's completely incorporated. Then use the spatula to add the rest of the meringue into the diluted batter. Use a very soft folding method to combine the meringue and batter by holding your spatula like a knife, slicing it down the middle of the bowl, and folding the batter over the left side of the bowl (or right side if you are left-handed).
• Keep rotating the bowl slightly before each fold until your meringue and cake and batter are combined. Divide batter between the two pans, then slightly tap them on the counter to remove any excess bubbles. Place your cake pans on a large sheet pan and place them on the middle rack of your oven. Pour boiling water in the sheet pan for the water bath or "bain marie" and stop at about ½ inch from the bottom of the pan. Check on the water levels for the bain marie every 15 minutes. Bake the cake for approximately 30-45 minutes or until it's firm in the center. After 30 minutes, test the cake with a toothpick or cake tester by poking it in the middle. The toothpick should come out smoothly and clean-if it doesn't, keep baking and testing every few 5 minutes until it does.
• Remove the cakes and immediately turn them upside down on top of a wire rack without releasing them from the pan. Leave on the counter until they are cool to the touch. Cooling upside prevents the cake from deflating.
• FROSTING:
• In a stand mixer, add the softened butter and whip on level 8 for about 5 minutes or until it turns into a light and airy texture. Make sure to scrape down the sides every so often to make sure all the butter gets aerated.
• Lower the level to 6. Sift the powdered sugar and add half the sugar into the stand mixer. Whisk for two minutes. Scrape the sides if necessary.
• Add the other half of the sugar and whisk for another two minutes to make sure all of the sugar is incorporated. Scrape the sides if necessary.
• Add the coconut cream and increase to level 8. Whisk for one last minute. Add ube extract as desired and whisk again.
• ASSEMBLY:
• Run a knife along the sides of the cake to release the cake from the pans. Remove the parchment paper from the bottom of each cake, and place them back onto the rack.
• Place one cake on a plate (or cake stand) and add some of the frosting on the top. Spoon the macapuno on top of the frosting and add the top layer of cake. Add the 2nd layer of cake on top and if necessary, trim your cakes so they match in size and so it's flat on top. Frost the cake with the leftover frosting.
• Serve immediately or allow to chill in the fridge until it's time to serve.

PHYLLO BRACELET WITH VANILLA MASCARPONE CREME AND CHOCOLATE GANACHE RECIPE BY TASTY

Steps:

• To make the phyllo bracelet: Place a phyllo sheet on the counter and spread butter on it with a brush.
• Next, take a long toothpick and lay it horizontally on the shorter side and start rolling. Roll until you have an inch and a half left.
• Now, keeping the toothpick in, scrunch up both the sides of the dough. (Don't scrunch too much or else the sheet will tear).
• Pull the toothpick out and meet the two ends of the dough so that the one inch leftover will be the base of your bracelet.
• Put the bracelet in a baking pan on parchment paper and brush with butter on top to get a nice golden color.
• Bake at 350°F for about 25 minutes or until the bracelets turn golden.
• To make the syrup: While the bracelet bakes, in a pan, add the ingredients for the syrup and wait for the sugar to dissolve on medium heat. Then, rest on low flame.
• Dip the baked bracelets in the warm syrup for 10 seconds and put back on the tray. Let cool.
• For the cream: Whip the heavy cream until stiff peaks form.
• In a separate bowl, add the rest of the ingredients until you get a nice creamy mixture.
• Fold in the whipped cream to the mascarpone until completely mixed.
• Then, put the cream in a piping bag to pipe on (you can also just dollop it onto the bracelets).
• For the ganache: Bring the heavy cream to a boil and then add it to the chocolate pieces.
• Let it rest for about a minute and then mix to melt the chocolate into the cream.
• Dip a spoon in the chocolate and run it across the bracelet in a zig-zag pattern.
• Refrigerate until ready to serve.
• Enjoy!