THERE ARE OVER 1,000,000 BEAUTIFUL DESSERT RECIPES TO
CHOOSE FROM.
A FEW OF THESE RECIPES THAT I WOULD LIKE TO SHARE WITH YOU
ARE:
Preheat oven to 350° F.
In a bowl with a beater Beat the egg yolks and 1/4 cup of sugar together and slowly add about 1/4 cup flour to it.
Meanwhile, place the milk in a small pan and bring it to the brink of boiling. Now slowly pour the milk over the welll beaten yolk mixture, now pour back the entire mixture back into the pan. Place the pan over medium heat and cook, stirring constantly, until the mixture has thickened. Remove the pan from the heat. Now mix in the lemon peel. Place into a plastic container, cover it and place in the refrigerator to chill. This is your custard mixture to be used at the time of layering.
Using the electric beater at high speed, cream the butter and remaining sugar together .Now add in the eggs 1 at a time, beating well after each addition.
Now Add the sour cream and mix until well combined. Add the vanilla extract, nutmeg, baking soda and salt. Now turn the speed of the beater to medium, add the remaining 2 cups of flour and beat for 1 minute. Pour the prepared batter into cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven and bake for about 50minutes to 1 hour. Or till a toothpick inserted into the centre of the cake comes out clean. Remove the cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake has completely cooled, slice it into 6 layers.
Place the first layer on a cake platter and sprinkle some rum over it. Cover the layer with some of the custard mixture. Place the second layer on top of the custard mixture, sprinkle with rum and cover with more custard mixture.
Continue until all the cake layers are assembled. Now lightly spread the custard all over the surface of the cake to cover it completely. Refrigerate for about 2 hours before serving. Or you can even serve the cake while it is hot.
Ø TRIPLE CHOCOLATE CAKE
Ø INGREDIENTS FOR THE CAKE:
Ø 1 cup boiling water
Ø 1/2 cup plus 1 tablespoon
unsweetened cocoa powder
Ø ½ cup bittersweet chocolate, finely
chopped
Ø Cooking spray
Ø 1 3/4 cups white granulated sugar
Ø 6 tablespoons butter, softened at
room temperature
Ø 1 teaspoon pure vanilla extract
Ø 3 large egg whites
Ø 1/2 cup fat-free sour cream
Ø 2 cups of cake flour
Ø 1 1/2 teaspoons baking powder
Ø 1/2 teaspoon baking soda
Ø 1/2 teaspoon salt
Ø INGREDIENTS FOR THE FILLING
Ø 1/3 cup skimmed milk
Ø 1 tablespoon white granulated
sugar
Ø 1 tablespoon cornstarch
Ø pinch of salt
Ø 3/4 cup milk chocolate, finely
chopped
Ø 3/4 cup frozen fat-free whipped
topping, thawed
Ø INGREDIENTS FOR THE Glaze:
Ø 1/2 cup powdered sugar
Ø 1/4 cup unsweetened cocoa
Ø 3 tablespoons skimmed milk
Ø 2 teaspoons butter melted
Ø 1/8 teaspoon instant espresso
granules
Ø pinch of salt
Ø 1 ounce bittersweet chocolate,
finely chopped
Ø Preparation
Ø 1. Preheat oven to 350°.
Ø 2. To prepare cake, in a bowl combine 1
cup of boiling water and 1/2 cup cocoa powder together. Now add 1/2 cup of bittersweet
chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round
metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat
wax paper with cooking spray; dust pans with remaining 1 tablespoon of cocoa
powder.
Ø 3. Using an electric beater on medium
speed in a bowl beat together 1 3/4 cups granulated sugar, 6 tablespoons of butter,
and 1 teaspoon vanilla extract for 1 minute. Now add in the egg whites, 1 at a
time, beating well after each addition. Add sour cream; beat at medium speed
for 2 minutes. Combine flour, baking
powder, baking soda, and 1/2 teaspoon salt together in a bowl, stirring with a whisk.
Now Add the flour mixture and cocoa mixture alternately to the well beaten sugar
mixture, beginning and ending with flour mixture; beat all ingredients well
till completely incorporated.
Ø 4. Divide the cake batter evenly
between the prepared pans. Bake at 350° for 30 minutes or until a toothpick inserted
in the centre of the cake comes out with moist crumbs clinging. Coo for l 10
minutes in pans on wire racks. Remove from pans; cool on wire racks. Discard
wax paper.
Ø 5. For preparing the filling, in a
saucepan over low heat combine 1/3 cup milk and sugar, cornstarch and salt together
bring it to a boil, stirring constantly. Cook for 1 minute or until the mixture
thickens, stirring constantly. Remove from heat. Add the milk chocolate,
stirring until smooth. Pour into bowl. Cover and chill. Uncover; fold in the whipped
topping.
Ø 6. To prepare glaze, In a saucepan over
low heat combine the powdered sugar ,cocoa
powder,milk,butter.bittersweet chocolate, salt and espresso granules. Cook for about
2 minutes, stirring constantly. Place 1 cake layer on a plate. Spread filling
over cake, leaving about 1/4-inch border. Top with the second cake layer.
Drizzle glaze over top of cake, spreading it out over edges.
ITALIAN RUM CAKE
INGREDIENTS
3 egg yolks
1 cup of sugar
2 1/4 Cup all-purpose flour
2 Cup milk
1/2 lemon grated peel
3 egg yolks
1 cup of sugar
2 1/4 Cup all-purpose flour
2 Cup milk
1/2 lemon grated peel
1 Cup. Butter; melted room
temperature
4 eggs
3/4 Cup. Sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon. Nutmeg
1/4 teaspoon. Baking soda
1/4 teaspoon. Salt
1/2 Cup dark rum
4 eggs
3/4 Cup. Sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon. Nutmeg
1/4 teaspoon. Baking soda
1/4 teaspoon. Salt
1/2 Cup dark rum
COOKING METHOD
Preheat oven to 350° F.
In a bowl with a beater Beat the egg yolks and 1/4 cup of sugar together and slowly add about 1/4 cup flour to it.
Meanwhile, place the milk in a small pan and bring it to the brink of boiling. Now slowly pour the milk over the welll beaten yolk mixture, now pour back the entire mixture back into the pan. Place the pan over medium heat and cook, stirring constantly, until the mixture has thickened. Remove the pan from the heat. Now mix in the lemon peel. Place into a plastic container, cover it and place in the refrigerator to chill. This is your custard mixture to be used at the time of layering.
Using the electric beater at high speed, cream the butter and remaining sugar together .Now add in the eggs 1 at a time, beating well after each addition.
Now Add the sour cream and mix until well combined. Add the vanilla extract, nutmeg, baking soda and salt. Now turn the speed of the beater to medium, add the remaining 2 cups of flour and beat for 1 minute. Pour the prepared batter into cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven and bake for about 50minutes to 1 hour. Or till a toothpick inserted into the centre of the cake comes out clean. Remove the cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake has completely cooled, slice it into 6 layers.
Place the first layer on a cake platter and sprinkle some rum over it. Cover the layer with some of the custard mixture. Place the second layer on top of the custard mixture, sprinkle with rum and cover with more custard mixture.
Continue until all the cake layers are assembled. Now lightly spread the custard all over the surface of the cake to cover it completely. Refrigerate for about 2 hours before serving. Or you can even serve the cake while it is hot.
