Bettys Of York Cakes Recipes

BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES

Steps:

• Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
• Rub the butter into the flour until it resembles breadcrumbs.
• Add the remaining dry ingredients and mix well.
• Add the cream and mix to a stiff paste - a firm dough.
• Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
• Arrange them on the greased baking tray and glaze them generously with the beaten egg.
• Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
• Bake for 15 to 20 minutes, or until they have risen and are golden brown.
• Allow to cool on a wire cooling rack.
• Store them in an airtight tin for up to 4 days.

CLASSIC KING'S CAKE

Steps:

• In small bowl, sprinkle yeast over warm water to dissolve. Set aside.
• Combine flour, sugar, nutmeg and salt in a large mixing bowl of stand mixer. Stir in lemon and orange peel. Make a well in the center and add yeast mixture, milk, beaten eggs and beaten egg yolks. Gradually fold together. Add 1/2 cup of the butter and beat using dough hook of a stand mixer on Low speed until dough forms ball.
• Place ball on floured board and knead until smooth and elastic, adding flour if necessary. Butter the inside of a large bowl with 1 tablespoon of the butter. Place dough in bowl and turn to coat the entire surface with butter. Cover and set aside for 45 minutes, or until doubled in size.
• Heat oven to 375°F. Brush a large baking sheet with remaining butter. Return dough to lightly floured surface, knead several times. Shape into 14 inch long roll. Place on baking sheet and form from a ring, pinching ends together.
• Bake for 25 to 30 minutes, or until golden brown. Cool cake on a wire rack.
• For the glaze, combine the powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Once cake has cooled, drizzle icing on top using a fork. Top with colored sugars and plastic baby, if desired. Serve.

KING CAKE

Steps:

• In the bowl of a stand mixer, dissolve yeast in warm milk along with 6 tablespoons bread flour and the honey. Combine until smooth, about 30 seconds, scraping sides of bowl as needed. Cover bowl with plastic wrap and allow to rise 20 minutes or until doubled.
• Add 3/4 cup bread flour, the cake flour, the eggs, the sugar, the cinnamon, the extracts and the salt to the dough and combine with paddle attachment on low. Switch to a dough hook and knead for 2 minutes on medium speed.
• Turn speed to medium high and add the butter, 1 tablespoon at a time, to dough, allowing each pat of butter to dissolve into dough before adding the next tablespoon. Mix until dough becomes a slack, tacky ball. If dough doesn't come together, add up to 1/4 cup more bread flour.
• Once the dough is kneaded, transfer into a greased bowl and cover. Let rise 1 hour or until doubled.
• Melt butter over low heat. Add sugar, stirring until it dissolves. Remove from heat. Mix in pecans. Set aside.
• Line a baking sheet with parchment. Lightly flour a large work surface with remaining bread flour (if you used 1/4 cup of bread flour in step 3, use more). Roll out dough into an approximately 6-inch-by-24-inch rectangle, 1/4-inch thick.
• Spread filling along the length of the rectangle and tightly roll so you have a rope of dough about 2 feet long and 2 inches thick. Pinch seam, and transfer dough to the baking sheet, forming dough into a ring with the seam side down. With wet fingers, pinch ends of dough together. It is fine if the ring looks uneven. Cover dough with plastic wrap or damp towel and let rise about an hour. Heat oven to 375 degrees.
• Whisk egg and milk with a fork until combined. Once dough has risen, use a pastry brush to spread egg wash thinly over the dough.
• Bake cake for 25 to 30 minutes until golden brown. Remove cake from oven and let cool for 5 to 10 minutes. While warm, carefully flip ring over. Using a pairing knife make a small x in the bottom of the cake and insert the king cake baby, if using. Flip cake upright and let cool on a rack.
• While cake cools to room temperature, use a stand mixer on low to whisk condensed milk, lemon juice and confectioners' sugar until smooth. Add more lemon juice if frosting is too thick.
• Once cake has cooled, frost using a pastry bag or spatula until the cake is covered. Working quickly, sprinkle iced cake with dusting sugars in an alternating pattern of purple, gold and green. Cake is best served fresh, but will keep covered in plastic for a day or two.

NEW YORK CHEESECAKE

Steps:

• Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.
• Increase oven temperature to 475°F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.
• Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.
• Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
• Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.