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    You are in: Home / Community Forums / Canadian Cooking / Lost Xmas recipe
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    Lost Xmas recipe

    Sun Jan 06, 2013 10:34 pm
    Newbie "Fry Cook" Poster
    We had a tradition at Xmas: every year i was baking that long, wonderful and complicated cake that my oldest daughter enjoyed so much.

    I lost the recipe. It was called: white chocolate mousse dome with ganache and candied cranberries. It was done in 4 steps:

    - make a flat spiced cake
    - make the white chocolate mousse
    - make the cranberry jam
    - make the white ganache

    I am desperate to find the recipe cause I would like to offer the cake as a gift to my daughter for her birthday coming soon.

    Thanks ahead...
    Mon Jan 07, 2013 10:54 pm Groupie
    Hi and welcome to the Canadian forum. The cake sounds divine but I have never heard of it before. Hope that someone will be able to help you out as it sounds wonderful.
    Tue Jan 08, 2013 9:15 pm
    Forum Host
    I found the following recipe (on a 12/22/2007 blog by Michael Vyskocil) which sounds very similar, perhaps you can adapt/tweak this one.

    Gingerbread Roll Recipe

    Serves 6 to 8

    To prepare the sugared rosemary sprigs, brush washed sprigs with a glaze of one egg white thinned with one tablespoon water. Coat the glazed sprigs with a sprinkling of granulated sugar. For the sugared cranberries, insert a toothpick into a cranberry, dip into the egg-white glaze and roll in sugar.


    2 tablespoons unsalted butter, for buttering pan
    6 large eggs, separated
    3/4 cup granulated sugar
    1/2 cup packed dark-brown sugar
    1 cup all-purpose flour, plus additional flour for pan
    1 1/2 teaspoons ground ginger
    1 1/2 teaspoons ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1 tablespoon unsulfured molasses
    2 tablespoons Sugar Syrup (recipe follows)
    White Chocolate Mousse (recipe follows)
    Confectioners' sugar, for garnish
    Sugared rosemary sprigs and cranberries, for garnish (optional)


    Heat oven to 400 degrees. Line an 11-by-17-inch jelly roll pan with parchment paper. Butter and lightly flour the parchment paper and set aside.
    Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until the yolks are pale yellow, about 5 minutes. Transfer the beaten egg yolks to a medium bowl and set aside. Wash and dry the mixer bowl and whisk attachment.
    Place the egg whites in the clean bowl of the electric mixer fitted with the whisk attachment. Beat the egg whites on medium speed until soft peaks form, about 2 to 3 minutes. Increase speed to medium high; add granulated sugar gradually, continuing to beat until stiff peaks form. Transfer the egg-white mixture to a large bowl.
    In a medium bowl, whisk together the dark-brown sugar, 1 cup all-purpose flour, ginger, cinnamon, cloves and nutmeg. Set aside.
    Using a rubber spatula, fold the egg-yolk mixture into the egg-white mixture. Sift the combined dry ingredients over the top and gently fold in. Fold in the molasses. Pour the batter evenly into the prepared pan and smooth the top.
    Bake until the cake springs back when touched and golden brown, about 12 to 14 minutes. Remove pan from the oven and immediately turn the cake out onto a wire rack lined with parchment paper. Peel the parchment paper covering the top of the cake and cool completely.
    Place a clean, smooth kitchen towel on a clean work surface. Transfer cake on the parchment paper to the towel. Using a pastry brush, coat the cake with the sugar syrup. Using an offset spatula, spread white chocolate mousse over the cake.
    With a short end of the cake facing you, pick up the edge of the towel. Begin rolling the cake into a log shape, encasing the cake in the towel. Secure the roll with clothespins to keep the roll in a log shape. Transfer the roll to a baking sheet and refrigerate until firm, about 4 hours or overnight.
    Remove from the refrigerator and unwrap the roll from the towel. Transfer the roll to a serving platter. Dust the top of the cake with confectioners' sugar and garnish with the sugared rosemary sprigs and cranberries.

    Sugar Syrup Recipe - Makes 1/2 Cup


    1/2 cup granulated sugar
    1/2 cup water


    Place the sugar and water in a small saucepan over medium heat.
    Cook until the sugar has dissolved and the mixture is slightly thickened.

    White Chocolate Mousse Recipe - Makes About 4 1/2 Cups

    1 1/2 teaspoons powdered unflavored gelatin
    12 ounces white chocolate, coarsely chopped
    2 1/2 cups heavy cream


    Dissolve the gelatin in 1/2 cup cool water and let stand for 5 minutes. Place the chocolate in the bowl of a food processor and pulse until the mixture is very finely chopped.
    Place 3/4 cup heavy cream in a small saucepan and bring the cream just to a boil over medium heat. Add the gelatin and stir for 1 minute to dissolve completely. Pour the mixture into the food processor with the motor running and process until the chocolate mixture is smooth.
    Transfer the mixture to a medium bowl and cover with plastic wrap. Chill until the mixture is thick enough to hold a ribbon when you drag a spatula through it, about 30 minutes to 1 hour.
    Beat the remaining 1 3/4 cups heavy cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Fold the beaten cream into the chocolate mixture. Refrigerate if not using immediately.
    Tue Jan 22, 2013 8:44 pm Groupie
    Have you had any luck finding your lost recipe Koolka? Every once in awhile I try to search around to see what I can find but no luck
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