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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Course: Dessert
Cuisine: American, Five Spice, Vegetarian
Year: 1988
Servings: 2 cakes

Ingredients

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

Instructions

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

Chocolate Angel Food Cake

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Course: Dessert
Cuisine: American, Five Spice, Vegetarian
Servings: 1 cake

Ingredients

Cake

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

Frosting

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

Instructions

Cake

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

Frosting

  • Beat whipping cream, blend in sugar and cocoa.

Cappucino Pie

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Course: Dessert
Cuisine: American, Five Spice, Vegetarian
Servings: 2 9″ pies

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
  • 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)
  • cups sugar
  • 2 cups whipping cream

Instructions

Prep Crusts

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

Make Filling

  • Sprinkle gelatin on hot coffee. Stir to dissolve. Add sugar, salt, and yolks.
  • Heat over low heat if necessary to dissolve solids. DON'T BOIL. OFF HEAT.
  • Add liquors, chill until mixture "mounds" slightly.
  • Beat egg whites to soft peaks, add sugar. Beat to stiff peaks.
  • 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
Year: 2003

Ingredients

  • 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
  • cup cornstarch
  • 2 teaspoon baking soda
  • lemon juice (from one lemon)
  • 1 cup soy milk

Instructions

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

Ginger Peach Upside Down Cake

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Course: Dessert
Cuisine: American, Five Spice, Vegetarian
Servings: 1 cake

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
  • cups flour (sifted)
  • ¼ teaspoon baking soda
  • ¾ teaspoons baking powder
  • 1 teaspoon vanilla
  • 1 Tablespoon ginger powder

Instructions

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

Chocolate Icing

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Course: Dessert
Cuisine: Five Spice
Servings: 10.5 cups

Ingredients

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

Instructions

  • Mix syrup, butter in a pot. Melt slowly.
  • Add water, bring to boil.
  • Add chocolate chips.
  • Turn off heat.
  • Whisk until smooth.

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