monday {menu}

..Strawberry Chamomile Naked cake..

ingredients..

• 1 cup canola oil
• 1/2 cup plain greek yogurt
• 3 large eggs
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups buttermilk
• 3 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup high quality strawberry jam
• 2 cups fresh strawberries, sliced
• honey, for drizzling

CHAMOMILE CREAM..

• 2 cups heavy cream
• 6 chamomile tea bags
• 8 ounces cream cheese
• 1/4 cup powdered sugar

INSTRUCTIONS.. 

1. 1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

   2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam. 

   3. Pour the batter among the 3 cake pans and bake 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

   4. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 5-10 minutes. Remove the tea bag and place the cream in the fridge to chill completely. Next, beat the cream cheese in a stand mixer until fluffy, add the chilled chamomile cream and remaining 1 cup cream and whip until stiff peaks form. Stir in the powdered sugar. Keep stored in the fridge.

   5. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the chamomile cream over the cake and add a handful of fresh chopped strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with chamomile flowers.

happy sunday...

happy sunday...

monday {menu}

Peach Ricotta Layer Cake

With...

Browned Butter Buttercream

 

INGREDIENTS

• 1 cup canola oil
• 1 cup whole milk ricotta cheese
• 3 large eggs 
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 3 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

BOURBON PEACH JAM

• 6 cups fresh or frozen peaches
• 1/2 cup packed brown sugar
• 2 tablespoons bourbon
• 1/3 cup raspberry jam

BROWN BUTTER BUTTERCREAM

• 3 sticks salted butter, at room temperature
• 4 ounces mascarpone cheese, at room temperature
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

INSTRUCTIONS

1. 1. Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.

   2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, ricotta, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt, mix until just combined.

   3. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

   4. To make the jam. Add the peaches and brown sugar to a medium size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the peaches. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Stir in the bourbon during the last minute of cooking. Remove from the heat and let cool. Should thicken as it cools.

   5. To make the buttercream. Add 2 sticks butter to a skillet set over medium heat. Allow the butterlkix to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it's room temp. 

   6. Add the remaining stick of butter, mascapone, and powdered sugar and beat the butter and powdered sugar together until the butter is light and fluffy. Add the vanilla and beat until combined.

   7. To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/4 cup of peach jam and 2 tablespoons raspberry jam. Repeat with the remaining 3 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Frost the outside of the cake. Chill 30 minutes. Serve, or store in the fridge for up to 2-3 days. 
2. 

    

happy sunday...

shop {tuesday}

s e c o n d item up... 

DECORATIVE RECTANGULAR BOX

Aprox. 1" H x 7" L x 4" W

$ 29.00 {+tax & ship}


:: e-mail me at, info@rusticrooster.com if interest to purchase ::

AN IMPORTANT SHIPPING FYI 

Please be mindful that you may experience slight shipping delays. Thank you for your understanding.

shop {monday} - sold

An item a day {to sell} keeps everyone sane and H A P P Y! 

Its a win win in my books!  

F I R S T  ITEM UP... {sold}

 *S O L D*

BURLWOOD BOX

 Approx. : 1 1/2" H x 4" W x 4" L

$26.00 {+ tax & ship}

:: e-mail me at, info@rusticrooster.com if interest to purchase... ::

happy sunday...

happy thoughts {shop}

Wrap it all up...

I'll take the clothes {J.Crew Factory}... The saying {happy happy happy}... And the pretty peonies {so refreshing}! Ah man I'm a sucker for a little pretty in pink right now. All my thoughts are going to be positive thoughts from this day forward! Who's with me?