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> capuchino cake recipe, i need a recipe
ddcakebaker
post Nov 21 2004, 05:07 PM
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does anyone have the capuchino cake recipe
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Mikelily
post Oct 7 2005, 06:35 PM
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undefined [FONT=Geneva]
QUOTE (ddcakebaker @ Nov 21 2004, 06:07 PM)
does anyone have the capuchino cake  recipe
*


Were you able to get this recipe? This is exactly what I'm searching for. Not sure if it's the Rum Cake this site has listed under desserts. Cappucinos are sold in Spanish bakeries - it's a sponge cake, but in the shape of a cone and so drenched, they're almost falling apart.

Thanks!
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foodiesleuth
post Oct 8 2005, 05:01 PM
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These are the cake capuchinos, not to be confused with capuccino
coffee. They are named after the cowls that Capuchin monks wear.
LOL

Capuchinos

For the batter:

10 egg yolks
1 egg white
2 Tablespoons sugar
3 teaspoons cornstarch - sifted

For the syrup:
3 cups sugar
1-1/2 cups water
1 lemon - peel and a bit of juice
1 cinnamon stick
1 teaspoon vanilla


Pre-heat oven to 375oF. Prepare the parchment paper cones and place
standing with the tip end at the bottom on the capuchino mold(*)

Beat the egg yolks, egg white and sugar for 15 minutes until it is
quite thick. Add, gently and little by little the sifted cornstarch,
until all mixed.

Pour into a pastry sleeve and with medium opening tip, fill each paper
cone up to 2/3 full.

Bake for about 15 minutes or until tops are rounded and golden. To
prevent burning the bottom tips of the paper cones, place an oven pan
to which you've added about 1/4 to 1/2 inch of hot water on the shelf
below the one you placed the capuchino cone holder.

When done, peel off the paper cones and place capuchino cakes in a
large glass dish or tray. Add the syrup by pouring over them. Be
sure to completely drench.

To make the syrup:
Put sugar, water, cinnamon, lemon peel and a few drops of lemon juice
to boil. Boil for 3 minutes. Add vanilla. Cool and then drench the
little capuchinno cakes.

Yields approximately 20 capuchinos

Contributed by Jose 'Pepe' Bernardo to the Cocina Cubana Yahoo Group

(*) Sonia's note:
I have been looking for a capuchino cone holder mold for ages and have
never found one. If no mold is available to hold the paper cones, use
mini paper muffin cup liners and leave them in the liners to pour the
syrup over them and to serve.


--------------------
Sonia
on an island...far away....
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Mikelily
post Oct 8 2005, 08:32 PM
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QUOTE (Mikelily @ Oct 7 2005, 07:35 PM)
undefined [FONT=Geneva]

Were you able to get this recipe?  This is exactly what I'm searching for.  Not sure if it's the Rum Cake this site has listed under desserts.  Cappucinos are sold in Spanish bakeries - it's a sponge cake, but in the shape of a cone and so drenched, they're almost falling apart.

Thanks!
*


Thank you! I may have a solution for the cone holder. Sur La Table sells a cupcake holder by Wilton. Williams & Sonoma has popover molds, not sure if those would work.

I know I've seen cone holders - it may have been Sur La Table or Bridgeware Kitchen supplies. Let me know if you think any of these would work and I'll get one also.

Thanks again.
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foodiesleuth
post Oct 8 2005, 09:36 PM
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I've seen the cupcake holders and the popover molds ( in fact I have a set of mini popover molds) but they will not work. The paper cones have to be much smaller than these molds would hold. Also, the bottom of the cone holder has to be open. In other words, there is no bottom to it.

I once tried to get someone who worked with metal and did soldering to make me one, but he could not get the right idea no matter how well I drew the pattern on paper.

The mold is more like a stand. 4 or 6 legs (one at each corner and possibly in the center on each side. The legs need to be tall enough to clear for the paper cones to not touch bottom and made so that putting them on the oven rack they will not fall through, I figured maybe L shaped. The top needs to be like a solid piece of metal with holes punched out and the holes only as big in diameter as the 3/4 height of the paper cone. The paper cones then sit inside these holes and be able to clear the oven rack.

One of these days I will find someone who can make me a mold or find where the Cuban bakers buy them ;-)))


--------------------
Sonia
on an island...far away....
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privateav8or
post Nov 28 2005, 01:19 AM
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Perhaps the ice cream cone holder would work...albeit asmall batch at a time, check out the one at
http://www.amazon.com/gp/product/B000095ZA...glance&n=284507

Something along this line should work for 375 for 15 minutes. I am still looking, and am going to ask when next on calle ocho.

"
One of these days I will find someone who can make me a mold or find where the Cuban bakers buy them ;-)))
"
*

[/quote]
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foodiesleuth
post Nov 28 2005, 02:59 PM
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That's an idea......but the recipe makes at least 20 at a time and that would mean keeping the oven on for 5 batches to bake..... not a practical idea, but if something along those lines could be made to hold 20 or even 10 paper cones at a time, it would be great, I think.

Thanks again!


--------------------
Sonia
on an island...far away....
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