The Culinary Connoisseur
Jar it!
24
Feb
Feb
Even if you have attended only one simcha this year you
are no doubt familiar with the newest food trend to be gobbled up. Cake in a
jar has become so popular that no party is complete without it! Of course you
can easily order a selection of mouth watering flavors; we know many of our
readers would love to try some at home.
And Purim is the perfect time to come up with a few of these tasty and
transportable treats. Neat and compact, jar cakes fit into pretty bags or boxes
and will withstand jostling by the six-year old delivery boy.
are no doubt familiar with the newest food trend to be gobbled up. Cake in a
jar has become so popular that no party is complete without it! Of course you
can easily order a selection of mouth watering flavors; we know many of our
readers would love to try some at home.
And Purim is the perfect time to come up with a few of these tasty and
transportable treats. Neat and compact, jar cakes fit into pretty bags or boxes
and will withstand jostling by the six-year old delivery boy.
Any of your favorite layer cakes can be transformed to
jar cakes. If you don’t have a favorite try one of our delicious options below.
jar cakes. If you don’t have a favorite try one of our delicious options below.
You can cut your cakes in circles to fit right into the
jar but we prefer the rustic look of cubes.
jar but we prefer the rustic look of cubes.
For the cake:
1/3 cup oil
4 eggs, separated
1/2 cup water
1 teaspoon pure vanilla
1½ cups flour
1 cup sugar, divided
2 teaspoons baking powder
1 cup sugar, divided
2 teaspoons baking powder
For the caramelized apple filling:
1 cup water
1/2 cup sugar
3/4 teaspoon cinnamon
3 pounds tart green apples, peeled, cored and cut in small cubes
1/4 cup bourbon whiskey (such as Old Williamsburg)
1 tablespoon cornstarch
1 tablespoon water
1/2 cup sugar
3/4 teaspoon cinnamon
3 pounds tart green apples, peeled, cored and cut in small cubes
1/4 cup bourbon whiskey (such as Old Williamsburg)
1 tablespoon cornstarch
1 tablespoon water
For assembly:
¼ cup bourbon whiskey
2 pounds prepared caramel filling
1 16 ounce container frozen whipped topping, thawed
1 cup chopped pecans or almonds, toasted
24 8 ounce jars with lids
Line a 12” x 18” sheet pan with parchment paper or a
silpat. Preheat oven to 375
degrees.
silpat. Preheat oven to 375
degrees.
Beat the oil with egg yolks, add the water and
vanilla. Sift together the flour, 1/3 cup sugar and baking
powder. Stir this into the yolk mixture and beat at high speed. Set aside.
vanilla. Sift together the flour, 1/3 cup sugar and baking
powder. Stir this into the yolk mixture and beat at high speed. Set aside.
Whip egg whites until foamy. Add remaining sugar
and continue beating until stiff. Carefully fold whites into yolk
mixture.
and continue beating until stiff. Carefully fold whites into yolk
mixture.
Pour batter into the lined pan and bake 20 minutes or
until the cake springs back when pressed lightly in the center. Allow cake
to cool on a cooling rack.
until the cake springs back when pressed lightly in the center. Allow cake
to cool on a cooling rack.
Stir sugar, water and cinnamon in large saucepan over low
heat until sugar dissolves. Increase heat and bring to boil. Add apples and
reduce heat to low. Simmer until tender, about 15 minutes, stirring
occasionally. Add bourbon. Mix cornstarch and 1 tablespoon water in small bowl;
add to apple mixture and stir until liquid thickens slightly, about 1 minute.
Remove from heat and set aside.
heat until sugar dissolves. Increase heat and bring to boil. Add apples and
reduce heat to low. Simmer until tender, about 15 minutes, stirring
occasionally. Add bourbon. Mix cornstarch and 1 tablespoon water in small bowl;
add to apple mixture and stir until liquid thickens slightly, about 1 minute.
Remove from heat and set aside.
In a clean bowl, beat thawed whipped topping until
stiff. Place in an 18” piping bag fitted
with a large star tip.
stiff. Place in an 18” piping bag fitted
with a large star tip.
Cut cake into 2” cubes using a serrated knife. Drizzle
cake with the bourbon. Drop a few cubes
of cake into each jar. Top with a heaping tablespoon of caramel. Place a
heaping tablespoon of caramelized apples over caramel. Drop in some more cake cubes. Pipe a dollop
of whipped topping on the cake. Top with
toasted pecans or almonds. Refrigerate
until needed.
cake with the bourbon. Drop a few cubes
of cake into each jar. Top with a heaping tablespoon of caramel. Place a
heaping tablespoon of caramelized apples over caramel. Drop in some more cake cubes. Pipe a dollop
of whipped topping on the cake. Top with
toasted pecans or almonds. Refrigerate
until needed.
Cake as directed above
For the cream:
2 pounds lemon custard cream
16 ounces whipped topping, thawed
For assembly:
½ cup esrog, lemon or orange liquor
1 30 ounce can mandarin oranges, drained
1 cup sweetened coconut
Prepare cake as directed above. Cut cake into cubes, approximately 2” square.
Drizzle entire cake with liquor.
Drizzle entire cake with liquor.
In a clean bowl, beat thawed whipped topping until
stiff. Stir into lemon custard. Place in an 18” piping bag fitted with a star
tip. Set aside.
stiff. Stir into lemon custard. Place in an 18” piping bag fitted with a star
tip. Set aside.
Place half the cake cubes in twenty four 8 ounce jars. Pipe a rosette of lemon cream over cake cubes. Arrange mandarins over lemon cream, standing
some around the edge so you see them through the glass. Sprinkle with sweetened coconut. Place remaining cake cubes into the jars. Top with remaining lemon cream. Sprinkle with
remaining coconut. Arrange remaining mandarins on top of whipped topping. Refrigerate until needed.
some around the edge so you see them through the glass. Sprinkle with sweetened coconut. Place remaining cake cubes into the jars. Top with remaining lemon cream. Sprinkle with
remaining coconut. Arrange remaining mandarins on top of whipped topping. Refrigerate until needed.