Well, this week's been a great week, high school soccer is starting up for this fall season, so I have been to many practices to get ready for tryouts.
I have also been DIYing through my many projects that have piled up on my Pinterest boards. DIY Camera straps, jewelry, baking decorations. You name it! So, I have a bit of a question for you all: Would you, or would you not like to see some DIY projects on here in the future?

Steamed Cupcakes

From: LRF
Yield: 12 cupcakes

For the Cupcakes:
3 Eggs
150 g Sugar
150 ml Milk
300 g Flour
3 tsp Baking powder
1 1/2 tsp. Vanilla
12 tsp Jam (any flavor)

Heat up steamer. In a large bowl, beat eggs and sugar on high speed, until doubled in size, light and fluffy.*
Add milk and vanilla, and fold in flour and baking powder, until combined.**
Color the batter any color you wish and place into a pastry bag with a medium large round tip.
Put cupcake liners in glass/ foil/silicone moulds or small heatproof bowls so that the cupcake liners will not wet when cooked. (I put mine in small teacups with no handle and this worked great)
Press some batter onto the cupcake liners (about 1/3 capacity). Put 1 tsp jam filling, and cover with more batter (until 3/4 capacity).
Make sure water is boiling, and steam over medium low heat for 10-15 minutes
Let them cool on a wire rack.

Recipe Notes:

*Be sure to continue whipping until the egg mixture is very light, otherwise the cake will be too dense and rubbery.
** Try not to take too many strokes while folding the batter, because you still have to fold in the coloring. If the batter if folded too many times, it will deflate, and the cupcakes will be too dense and rubbery.

Until next week!
Another recipe from Kleine Torten this week. I had a really hard time translating this one, mostly because my German is limited, but more because google translate was spitting out things I had no hope of understanding. So, it was a very interesting experience trying to piece together the odd things the recipe had you doing such as setting mouse before it's in the torte or whipping with egg whites twice. All, in all my torte turned out OK for most of the steps being lost in translation.
So, the recipe you see before you is one I have edited a lot to better the recipe in your favor. Hope you enjoy!

Also, many of my recipes now are using weight to measure. This measurement is much more accurate, and if you don't have a kitchen scale I would very much recommend getting one, I use a simple EatSmart scale that you can check out here.

White and Dark Chocolate Mousse Torte

Adapted and Translated From: Kleine Torten: Wochenend & Festtages
Serves: 8
Refrigerating time: 4 hours
Baking time: 90 min.

For the Layers:
4 Egg whites
200g Sugar

Preheat the oven to 248 degrees F. Whip the eggs until frothy, add 25g of the sugar, and continue to whip until stiff peaks form. Add all of the sugar and whip again for about 2 min.
Next, cut out a piece of parchment paper to fit in a cookie sheet. Using a permanent marker trace the bottom of a 7 inch spring form pan onto the paper 3 times. Flip the paper over and set it inside the cookie sheet.
Pour the about a cup of egg whites into the center of each of the circles and use a spatula to spread the egg whites evenly to the edges of your drawn circle. Put in the oven for 90 minutes. Fully cool before removing from parchment.

For the White Mousse:
1/2 Tbs. Gelatin
1 Tbs. Water
180g White chocolate
1 Egg
250g Cream

Place the water in a small dish and sprinkle in the gelatin. Set aside for at least 5 min. Pour water into a medium sized pot until it is half full, place a bowl on top of the pot, and place the chocolate in the bowl. (This is our makeshift double boiler). Turn the stove on to medium heat, and melt the chocolate, stirring occasionally. Once the chocolate is fully melted, take the bowl off the pot and set aside. Then in another bowl, whisk up the egg for about 30 seconds and place the bowl on top of the pot of boiling water. Whisk quickly and constantly until the consistency of the egg becomes custard-like. Immediately remove from heat, and continue to whisk until smooth. Add in chocolate and gelatin. Whisk until combined. Set the whole mixture aside to cool to room temp. Once the mixture has reached the proper temperature, whip up the cream to stiff peaks and fold the cream and the chocolate mixture together.

Assembly Break:
Place one of the three egg white crusts on the bottom of the 7 inch spring form pan. (If you made yours too big, cut it to fit). Then, pour the chocolate mousse on top of the crust. Refrigerate for 2 hours.

For the Dark Mousse:

1/2 Tbs. Gelatin
1 Tbs. Water
130g Dark (60% cocoa) chocolate
1 Egg
250g Cream

Follow the instructions for the white chocolate mousse.

Final Assembly: 
Take the set white chocolate mousse out of the fridge, and place a second egg white crust on top of it. Then, pour the dark chocolate mousse on top of the crust. Place the third and final egg white crust of top of the dark chocolate mousse, and refrigerate for another two hours before serving.

Hope you enjoy this amazing torte! See you next week!

As you all know, I recently visited Europe with MacPhail Center for Music. While in Germany, I visited a bookstore with some friends. Originally I wasn't going to buy anything, I mean, my German that I have learned in school isn't exactly up to novel reading par yet. However, I got to wandering the shelves until the word Kochbuch caught my eye. Cookbooks! Now I was interested...

After some looking I saw that most of the cookbooks were American cookbooks just translated into German, and that wasn't exactly what I wanted. Then I found Kleine Torten: Wochenend & Festtages. Which roughly translates to Small Tortes: Weekends and Holidays. The pictures and layout automatically caught my eye and five minutes later, I owned a copy.

The torte I chose is perfect for summer. It's light, fluffy, and a perfect dessert or snack!

Rhubarb Torte

Adapted and Translated from: Kleine Torten: Wochenend & Festtages, by: Jacquline Böttecher
Serves: 12

For the Cake: 
2 Eggs
100g Sugar
1/4 tsp. Vanilla
60g Flour
60g Cornstarch
1/2 tsp. Baking Powder

Preheat the oven to 350 degrees F, and place parchment paper at the bottom of a 7 inch springform pan.
Separate eggs, and combine sugar and egg whites. Whip the whites until stiff peaks form, then fold in yolks and vanilla. In a separate bowl, combine flour, starch, and baking powder. Sprinkle the mixture over the eggs and fold completely.
Pour the mixture into the pan and bake for 23 minutes, or until skewer inserted into the center of the cake comes out clean. Remover from pan and cool on a wire rack.

For the Filling:
400g Rhubarb
Zest and juice of 1 lemon
100g Sugar
1 1/4 Tbs. Gelatin
4 Tbs. Water
200 g Cream
1/2 tsp. Vanilla

Wash the rhubarb and then cut into small chunks. Place the cut rhubarb, sugar, vanilla, lemon zest, and lemon juice in a large pan. Cover the pan and cook on low heat until the rhubarb is soft, about 20 to 30 minutes. Meanwhile put the water in a small dish, and sprinkle in the gelatin. Do not stir! Leave the gelatin to soak for 5 min.
Once the rhubarb is ready, pour 400ml of the rhubarb into a medium bowl. Stir in the gelatin until fully dissolved, then set aside to cool.
While the rhubarb mixture is setting and cooling, place the cream into another medium bowl, and whip until stiff peaks form. Once the rhubarb is fully cooled fold it into the cream.

For Assembly:
Finished filling
Finished cake
2 Tbsp. Raspberry Jam (for brushing onto cake)
200g Cream
Sugar (to add to the cream)
Ladyfinger or wafer cookies (optional)

Take the finished cake and cut it into two different layers, and cut the top so that it is flat. (Great video on how to cut a cake here.)
Take the bottom layer of the finished cake and put it back into a clean 7 inch springform pan. Next, brush the raspberry jam onto the cake. Then, pour the finished filling on top of the cake, then place the next layer of cake on top of the filling. Place in the refrigerator for 4 hours.
After 4 hours, take the cake out of the fridge and remove the torte from the pan. Whip up the cream, then add sugar to taste. Frost the torte with the cream. Keep refrigerated, and serve within 4 days.

Place extra cream in a pastry bag to create any designs on the torte you might want.
Line the outside to the torte with the cookies/wafers.

So that's it! It might seem like a lot, but it didn't take me that long. Hope you all have a great week!
Until next time! 

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