Cakes and Pies

Although Five Spice may be most fervently remembered for Sesame Peanut Noodles, Siu Mai, Pad Thai, or any of a few hundred other Asian-inspired dishes, their desserts were often the not-so-secret reason we walked out of the restaurant at the end of a meal saying, “Wow, that was great.”

We’ve shared a few of the iconic recipes so far – like the Ginger-Tangerine Cheesecake, the Blackout Cake, and (my personal favorite) the Lemon Chocolate Chocolate Cheesecake.

We’ve gathered the remaining cake-and-pie stragglers and convened them here.

Irish Cream Cheesecake

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Servings: 2 cakes

Course: Dessert

Cuisine: American, Five Spice, Vegetarian

Ingredients Method

Ingredients

  

• 2 large cream cheese 3# each
• 1½ cup sugar
• 1½ cup cream
• 12 eggs
• 1 Tablespoon almond extract
• ⅔ cup Bailey's Liqueur
• ⅓ cup Jameson
• 1 cup Heathbar crushed
• 7 ounces chocolate chips melted

Method

 

1. Combine cream cheese, sugar, cream, eggs, almond extract. Beat well and divide batter in half.
2. In one half, add the Bailey's and the Jameson.
3. In the other half, add the Heathbar and chocolate chips.
4. Combine as for a marble cheesecake. Add to a chocolate crust, 2 pans.
5. Cook at 270F for 90 minutes. Open the oven for another 30 minutes.
6. Close the oven, turn it off. Let set for 2 hours in the oven.

Chocolate Angel Food Cake

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Servings: 1 cake

Course: Dessert

Cuisine: American, Five Spice, Vegetarian

Ingredients Method

Ingredients

  

Cake

• 12 egg whites or ¾ cup
• 1½ teaspoon cream of tartar
• 2 cups flour sifted
• 2 cups sugar
• ½ cup cocoa sifted

Frosting

• 1 pint whipping cream
• ⅔ cup sugar
• ½ cup cocoa

Method

 

Cake

1. Beat egg whites until fluffy. Add cream of tartar.
2. Fold in flour, sugar, cocoa.
3. Pour in flute pan. Bake 35 min [no temp given]. Cool upside down.

Frosting

1. Beat whipping cream, blend in sugar and cocoa.

Cappucino Pie

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Servings: 2 9″ pies

Course: Dessert

Cuisine: American, Five Spice, Vegetarian

Ingredients Method Notes

Ingredients

  

Crust

• 3 cups chocolate cookie crumbs
• ½ cup butter melted

Graham Cracker Crust

• 2 cups graham cracker crumbs
• ½ cup butter melted
• ¼ cup sugar

Filling

• 1 cup espresso double strength
• 2 envelopes gelatin
• ⅔ cup sugar
• ¼ teaspoon salt
• 6 egg yolks or 2/3 cup pasteurized yolks
• ½ cup brandy
• ½ cup dark creme de cacao
• 6 egg whites or 2/3 cup pasteurized whites
• ⅔ cups sugar
• 2 cups whipping cream

Method

 

Prep Crusts

1. Mix chocolate cookie crumbs and butter. Press into pie pans.
2. Mix graham cracker crumbs, butter, and ¼ cup of sugar. Press into pie pans on top of chocolate crust.
3. Bake at 350F for 10 minutes +/-, then cool.

Make Filling

1. Sprinkle gelatin on hot coffee. Stir to dissolve. Add sugar, salt, and yolks.
2. Heat over low heat if necessary to dissolve solids. DON'T BOIL. OFF HEAT.
3. Add liquors, chill until mixture "mounds" slightly.
4. Beat egg whites to soft peaks, add sugar. Beat to stiff peaks.
5. Separately, whip cream. Fold together with beaten whites. Fold all into coffee mixture. Pour into shells, chill or freeze.

Notes

May be frozen.

Citrus LB Cake

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Course: Dessert

Cuisine: American, Five Spice, Vegetarian

Ingredients Method

Ingredients

  

• ⅔ cup marmalade
• 2 cups butter softened
• 2 cups sugar +2 tablespoons
• lemon zest from one lemon
• 4 eggs beaten
• ¾ teaspoon salt good salt!
• 2 teaspoon citrus extract
• 1 pinch cayenne
• 1 pinch black pepper
• 2⅔ cups flour
• ⅓ cup cornstarch
• 2 teaspoon baking soda
• lemon juice from one lemon
• 1 cup soy milk

Method

 

1. Prep 2 lb cake pans with parchment (not wax).
2. Line bottoms evenly with marmalade.
3. Cream butter, sugar, and zest thoroughly.
4. Add eggs, scraping. Mix thoroughly but not excessively.
5. Mix salt, cayenne, black pepper, flour, corn starch, baking soda, set aside.
6. Mix soy milk, lemon juice, citrus extract, set aside.
7. Alternatively add solid mix and liquid mix, scraping as you go.
8. Make 3 layer cakes with lemon curd and rich icing and decoration.

Ginger Peach Upside Down Cake

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Servings: 1 cake

Course: Dessert

Cuisine: American, Five Spice, Vegetarian

Ingredients Method

Ingredients

  

• 4 large peaches or pears!

Syrup

• ¼ cup butter
• ½ cup brown sugar
• 2-3 slices ginger root

Cake

• ½ cup butter
• ¾ cup sugar
• 3 egg yolks
• ½ cup sour cream
• 1½ cups flour sifted
• ¼ teaspoon baking soda
• ¾ teaspoons baking powder
• 1 teaspoon vanilla
• 1 Tablespoon ginger powder

Method

 

1. Peel and slice fruit, arrange in well greased pan (see picture)
2. Melt butter, brown sugar, and ginger slowly to make syrup. Remove ginger. Pour syrup over peaches.
3. Cream butter and sugar. Add egg yolks and mix well.
4. Blend remaining ingredients then add to butter-sugar-egg mix.
5. Spread over peaches. Batter is dense, use hands to spread.
6. Bake at 350F for 40-50 minutes. Check at 30 minutes!

Chocolate Icing

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Servings: 10.5 cups

Course: Dessert

Cuisine: Five Spice

Ingredients Method

Ingredients

  

• 4¼ cups corn syrup
• 2½ cups butter
• 12 cups chocolate chips
• 2 cups water

Method

 

1. Mix syrup, butter in a pot. Melt slowly.
2. Add water, bring to boil.
3. Add chocolate chips.
4. Turn off heat.
5. Whisk until smooth.