Coconut Cake

May 24, 2014 by

I’ve never been a big fan of a coconut cake until now. Have you ever heard of the phrase “you better leave well enough alone”. Well that applies to this recipe. I didn’t change a thing. Okay maybe one thing I added Dr. Oetker stabilizer.  I found this recipe out of our local newspaper, as I was reading this recipe I just knew I had to make it. The only downside or maybe not downside is it takes two days to make it.  According to our newspaper this is a recipe  from Kim Ode.

Ingredients

For the cake layers
8 eggs, separated
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup cake flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/4 cups sugar
2 cups coconut flakes or chips, sweetened or unsweetened
 For the Coconut Custard Makes about 3 cups (enough for a 4-layer cake)
4 egg yolks
1/3 cup cornstarch
3/4 cup sugar
1/4 teaspoon salt
1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)
1 1/4 cup milk, or enough to equal 3 cups with the coconut milk
1/2 teaspoon vanilla
For the Whipped Cream Frosting Makes about 5 cups (enough for 2-layer cake)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 package Dr.Oetker stabilizer

 

Instructions

1.  Preheat oven to 325 degrees and place rack in center position. Using 2 (8- or 9-inch) round pans, cut and fit 2 rounds of parchment paper. Spray paper with cooking spray.

2.  Separate the 8 eggs, placing all the whites in a large bowl and placing 4 yolks each in two small bowls. Set 1 bowl of yolks aside for the custard. As you can see on the pic below some of the yolk got in the whites. I could have started all over but I didn’t. I didn’t wanted to waste all those eggs. And I have to tell you the cake came out just fine.

3.  Add vanilla and coconut extracts to remaining bowl of yolks and whisk together. Set aside. In another bowl, whisk together the flour and salt until airy and free of lumps. (You can also use a sieve, which I did.) Set aside.

4.  With a mixer, beat together egg whites and cream of tartar on medium speed until frothy, then slowly begin adding the sugar, a spoonful at a time. Increase the speed and beat until the whites hold a soft peak when beaters are lifted. With a spatula, fold the egg yolks into the whites, then fold in the flour, scraping and lifting from the bottom of the bowl, being careful to deflate the whites as little as possible, until no streaks of dry flour remain.

5. Divide batter among the 2 pans. Bake for 28 to 30 minutes, or until cake springs back when pressed gently in the center.


6.  Place pans on wire rack to cool completely. The cakes will shrink a bit as they cool. While oven still is hot, spread coconut on a rimmed pan and toast until golden, watching carefully and stirring occasionally. This will take about 5 minutes for chips, 10 to 15 minutes for flakes. Pour toasted coconut into a bowl and set aside.

COCONUT CUSTARD:

7.  While the cake is cooling off make the custard.  In a small bowl, whisk together the egg yolks; set aside. In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.

8. Whisk the milk mixture into the cornstarch and, stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Tip about ½ cup of the hot mixture into the yolks, whisking briskly so the eggs warm without forming lumps. Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.

WHIPPED CREAM FROSTING:

9.  Add a package of Dr Oetker stabilizer to the heavy cream and sugar.  Whip the cream to stiff peaks. Don’t whip it too long otherwise you will get butter.

10.  To assemble the cake: Remove cooled cakes from pans and peel off parchment paper. Turn right side up and, with tooth floss or a long serrated knife, carefully split each cake into 2 even layers. Now these cake layers would have been much higher had I not dropped that egg yolk in the egg white.  Mental note for the next time don’t crack the egg over the bowl with the egg white ;). Place one layer on a serving plate and cover with a third of the custard (about ¾ cup). Repeat with the remaining cake layers and custard. Spread any remaining custard over the top of the cake. Wrap the outside and top of the cake with plastic wrap, pulling it firmly against the sides, and refrigerate overnight, or for up to two days. Up to within 24 hours of serving, whip the cream, stabilizer and powdered sugar and spread over the top and sides of the cake, then cover generously with the toasted coconut. Return the cake, uncovered, to the refrigerator until serving time. Slice with a serrated knife.

Coconut Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Ingredients
For the cake layers
  • 8 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup cake flour
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1¼ cups sugar
  • 2 cups coconut flakes or chips, sweetened or unsweetened
For the Coconut Custard Makes about 3 cups (enough for a 4-layer cake)
  • 4 egg yolks
  • ⅓ cup cornstarch
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)
  • 1¼ cup milk, or enough to equal 3 cups with the coconut milk
  • ½ teaspoon vanilla
For the Whipped Cream Frosting Makes about 5 cups (enough for 2-layer cake)
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 package Dr.Oetker stabilizer
Instructions
  1. Preheat oven to 325 degrees and place rack in center position. Using 2 (8- or 9-inch) round pans, cut and fit 2 rounds of parchment paper. Spray paper with cooking spray.
  2. Separate the 8 eggs, placing all the whites in a large bowl and placing 4 yolks each in two small bowls. Set 1 bowl of yolks aside for the custard. As you can see on the pic below some of the yolk got in the whites. I could have started all over but I didn’t. I didn’t wanted to waste all those eggs. And I have to tell you the cake came out just fine.
  3. Add vanilla and coconut extracts to remaining bowl of yolks and whisk together. Set aside. In another bowl, whisk together the flour and salt until airy and free of lumps. (You can also use a sieve, which I did.) Set aside.
  4. With a mixer, beat together egg whites and cream of tartar on medium speed until frothy, then slowly begin adding the sugar, a spoonful at a time. Increase the speed and beat until the whites hold a soft peak when beaters are lifted. With a spatula, fold the egg yolks into the whites, then fold in the flour, scraping and lifting from the bottom of the bowl, being careful to deflate the whites as little as possible, until no streaks of dry flour remain.
  5. Divide batter among the 2 pans. Bake for 28 to 30 minutes, or until cake springs back when pressed gently in the center.
  6. Place pans on wire rack to cool completely. The cakes will shrink a bit as they cool. While oven still is hot, spread coconut on a rimmed pan and toast until golden, watching carefully and stirring occasionally. This will take about 5 minutes for chips, 10 to 15 minutes for flakes. Pour toasted coconut into a bowl and set aside.
  7. COCONUT CUSTARD:
  8. While the cake is cooling off make the custard. In a small bowl, whisk together the egg yolks; set aside. In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.
  9. Whisk the milk mixture into the cornstarch and, stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Tip about ½ cup of the hot mixture into the yolks, whisking briskly so the eggs warm without forming lumps. Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.
  10. WHIPPED CREAM FROSTING:
  11. Add a package of Dr Oetker stabilizer to the heavy cream and sugar. Whip the cream to stiff peaks. Don’t whip it too long otherwise you will get butter.
  12. To assemble the cake: Remove cooled cakes from pans and peel off parchment paper. Turn right side up and, with tooth floss or a long serrated knife, carefully split each cake into 2 even layers. Now these cake layers would have been much higher had I not dropped that egg yolk in the egg white. Mental note for the next time don’t crack the egg over the bowl with the egg white ;). Place one layer on a serving plate and cover with a third of the custard (about ¾ cup). Repeat with the remaining cake layers and custard. Spread any remaining custard over the top of the cake. Wrap the outside and top of the cake with plastic wrap, pulling it firmly against the sides, and refrigerate overnight, or for up to two days. Up to within 24 hours of serving, whip the cream, stabilizer and powdered sugar and spread over the top and sides of the cake, then cover generously with the toasted coconut. Return the cake, uncovered, to the refrigerator until serving time. Slice with a serrated knife.

 

 

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Starbucks Gingerbread Loaf

Apr 7, 2013 by

I have never bought a slice of gingerbread loaf from Starbucks, but heard good reviews about it. To me they are way too expensive. So I went on the internet and found a few recipes. Mixed and matched, and here is the result. I have been told it taste pretty darn close to the real thing.

Ingredients

For the Gingerbread Loaf
1 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ginger
1 tsp salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 tsp baking soda
1 egg
1/2 cup sour cream
For the Frosting:
1 (8-ounce) package cream cheese, softened
1 tsp vanilla
3 cups icing sugar
Candied ginger, chopped in small squares

Instructions

1. Preheat oven to 350F degrees. In a medium bowl whisk together the dry ingredients. (First 5 ingredients)

2. Cream butter and sugars together. Add egg, sour cream, apple sauce and baking soda. Add the flour mixture slowly, mix well. Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean. Cool for 5 minutes and then remove from pan, cool completely on racks.

3. For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add 1/2 cup of icing sugar at a time and blend in. Spread the icing on top of the cakes and decorate with the candied ginger.

Starbucks Gingerbread Loaf
 
Prep time
Cook time
Total time
 
Ingredients
For the Gingerbread Loaf
  • 1½ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp salt
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon orange extract, optional
  • 1 cup applesauce
  • 1 tsp baking soda
  • 1 egg
  • ½ cup sour cream
For the Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1 tsp vanilla
  • 3 cups icing sugar
  • Candied ginger, chopped in small squares
Instructions
  1. Preheat oven to 350F degrees. In a medium bowl whisk together the dry ingredients. (First 5 ingredients)
  2. Cream butter and sugars together. Add egg, sour cream, apple sauce and baking soda. Add the flour mixture slowly, mix well. Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean. Cool for 5 minutes and then remove from pan, cool completely on racks.
  3. For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add ½ cup of icing sugar at a time and blend in. Spread the icing on top of the cakes and decorate with the candied ginger.

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Carrot Cake

Jun 17, 2012 by

A great carrot cake recipe of my dear twin sister Heleen. I have been having this one for years and thought it’s about time I put this one on the web for you also to enjoy 🙂

Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed but it is thought to come from Norway.The popularity of carrot cake was probably revived in Britain because of rationing during the Second World War.

Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.In 2005, the American-based Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s.

Carrot cake is often referred to as Passion cake.Carrot cake was voted as the favourite cake in the United Kingdom, according to a survey in the Radio Times in 2011.

Another story indicates that following WWII there was a glut of canned carrots in the U.S.. A business man named George C. Page hired master Bakers to find uses for the cans of carrots. He somehow promoted the idea of carrot cake to help create a demand for the product. It is unclear how he did this, it might have been with a recipe on the side of the cans.

Ingredients

*1:
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
*2:
3 cups shredded carrots
1 cup oil
4 eggs

For the Cream Cheese frosting:
1- 3oz package of cream cheese
2 cups of powdered sugar
1 tsp vanilla

Instructions

1.  Shredd the carrots.

2. Combine all the dry ingredients (1)

3. Then combine all the wet ingredients (2)

4. Mix 1 and 2 together. Put in a bundt mold and bake for 1 hour and 10 min in a 325F oven, or until toothpick comes out clean.

5. Put the cream cheese in the microwave for 30 seconds, add the sugar and vanilla. Spread on the carrot cake. Wait till the cake is cooled down before you put the icing on the cake.

Carrot Cake
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • *1
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2*
  • 3 cups shredded carrots
  • 1 cup oil
  • 4 eggs
For the Cream Cheese frosting
  • 1- 3oz package of cream cheese
  • 2 cups of powdered sugar
  • 1 tsp vanilla
Instructions
  1. Shredd the carrots.
  2. Combine all the dry ingredients (1)
  3. Then combine all the wet ingredients (2)
  4. Mix 1 and 2 together. Put in a bundt mold and bake for 1 hour and 10 min in a 325F oven, or until toothpick comes out clean.
  5. Put the cream cheese in the microwave for 30 seconds, add the sugar and vanilla. Spread on the carrot cake. Wait till the cake is cooled down before you put the icing on the cake.

*Arrisje’s Recipe Card. Click on the pic below. Save to your hard drive and print as a 4×6 pic.

Carrot Cake Recipe Card

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Cream Cheese Pound Cake

May 14, 2012 by

The pound cake is a British Creation dating back to the 17th Century.

The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people couldn’t read, this simple convention made it simple to remember recipes.

A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck.

By the mid 1800’s pound cake recipes began to deviate slightly from the original formula to make a lighter cake. The Pound Cake has traditionally been a popular dessert in the southern states. The first known cookbook written by an African-American, Abby Fisher, called What Mrs. Fisher Knows About Old Southern Cooking. Mrs. Fisher, born a slave, somehow found her way to San Francisco soon after the Civil War and created a life and business there manufacturing and selling “pickles, preserves, brandies, fruits, etc. Mrs. Fisher could not read or write. It is said that her friends wrote down her recipes and helped her publish her cookbook. Her cookbook includes two Pound Cake recipes. Artificial leaveners (baking powder/soda) were added. Today, pound cakes use different proportions of the same ingredients as the original formula to produce a lighter cake. Info from the webpage whats cooking in america.

Ingredients

2 1/2 cups cake flour
3 cups sugar, 6 eggs
1 -8oz cream cheese
2 1/2 sticks butter
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Instructions

1.   Melt butter and cream cheese in microwave for 50 sec. Mix sugar, butter and cream cheese together, mix well. Add 1 egg then beat well. Alternate with flour and beat well again. You end with an egg. Add the flavorings and beat well. Pour in greased bundt cake pan. Bake at 350F preheated oven for 70 minutes. On 2nd top shelf. 

Cream Cheese Pound Cake
 
Prep time
Cook time
Total time
 
Ingredients
  • 2½ cups cake flour
  • 3 cups sugar, 6 eggs
  • 1 -8oz cream cheese
  • 2½ sticks butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon extract
Instructions
  1. Melt butter and cream cheese in microwave for 50 sec. Mix sugar, butter and cream cheese together, mix well. Add 1 egg then beat well. Alternate with flour and beat well again. You end with an egg. Add the flavorings and beat well. Pour in greased bundt cake pan. Bake at 350F preheated oven for 70 minutes. On 2nd top shelf.

*Arrisje’s Recipe Card. Click on the picture below then save to your hard drive and print as a 4×6 picture.*

Recipe Card Cream Cheese Pound Cake

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Chocolate Bourbon Cake

Mar 24, 2012 by

Down the street of my work is The Calvary Episcopal Church, located on 102 N. Second St. Downtown Memphis. This Church has a Memphis tradition dating back to 1928. People of different faiths gather during Lent to break bread together in Calvary’s Waffle Shop dining hall.

Last year was the first time I had the pleasure to taste this Chocolate Bourbon Cake. This year they had the same menu again and yes this Chocolate Bourbon Cake was there again. I asked for the recipe on Facebook, and lucky me and you they shared this recipe 🙂

Surprisingly this is one of the easiest cakes to make. If you are lucky you will be able to find the lady finger cookies at your local grocery store. Then it’s a no bake cake. If you are not that fortunate, you have to make your own lady fingers. No worry I have a recipe for that to.

Well this year (2014) the church was selling their cookbooks. Now you know I had to have one of those. I probably will make some other dishes out of their cookbook. But I don’t know about that fish pudding dish…………

Ingredients

1/2 lb (2 sticks) of unsalted butter
2 cups of sugar
6 squares unsweetened chocolate
6 eggs
3/4 cup chopped pecans
1/2 dozen lady fingers
2 oz. Bourbon
1 pint ( 2 cups) heavy cream

Instructions

1. Wet 2 standard loaf pans and line with Saran Wrap. Melt chocolate and cool slightly. Cream butter and sugar. Add melted chocolate and mix well. Add eggs one at a time beating well after each addition.

2. Whip the cream and season with Bourbon.

3. 1st layer: lady fingers that have been halved
2nd layer: 1/4 chocolate mixture per pan
3rd layer: 1/4 cup whipped cream mixture per pan
4th layer: 1/4 chopped pecans per pan
5th layer: lady fingers
6th layer: 1/4 chocolate mixture pan
7th layer: 1/4 whipped cream per pan
8th layer: 1/4 chopped pecans per pan

4. Cover each loaf pan with Saran Wrap and freeze. To serve, slice frozen and put on plates (it does not take long to thaw at room temperature).

Chocolate Bourbon Cake
 
Recipe type: Dessert
Ingredients
  • ½ lb (2 sticks) of unsalted butter
  • 2 cups of sugar
  • 6 squares unsweetened chocolate
  • 6 eggs
  • ¾ cup chopped pecans
  • ½ dozen lady fingers
  • 2 oz. Bourbon
  • 1 pint ( 2 cups) heavy cream
Instructions
  1. Wet 2 standard loaf pans and line with Saran Wrap. Melt chocolate and cool slightly. Cream butter and sugar. Add melted chocolate and mix well. Add eggs one at a time beating well after each addition.
  2. Whip the cream and season with Bourbon.
  3. st layer: lady fingers that have been halved
  4. nd layer: ¼ chocolate mixture per pan
  5. rd layer: ¼ cup whipped cream mixture per pan
  6. th layer: ¼ chopped pecans per pan
  7. th layer: lady fingers
  8. th layer: ¼ chocolate mixture pan
  9. th layer: ¼ whipped cream per pan
  10. th layer: ¼ chopped pecans per pan
  11. Cover each loaf pan with Saran Wrap and freeze. To serve, slice frozen and put on plates (it does not take long to thaw at room temperature).

*Arrisje’s Recipe Card. Click on the pic below. Save to your hard drive and print as a 4×6*

Chocolate Bourbon Cake

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Valentines Strawberry Cake

Jan 23, 2012 by

 

The History of Valentines Day:

Every February, across the country, candy, flowers, and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint and why do we celebrate this holiday. The history of Valentine’s Day, and its patron saint,is shrouded in mystery. But we do know that February has long been a month of romance. St. Valentine’s Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. So, who was Saint Valentine and how did he become associated with this ancient rite. Today, the Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred.

One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men, his crop of potential soldiers. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine’s actions were discovered, Claudius ordered that he be put to death.

Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons where they were often beaten and tortured.

According to one legend, Valentine actually sent the first ‘valentine’ greeting himself. While in prison, it is believed that Valentine fell in love with a young girl (who may have been his jailor’s daughter) who visited him during his confinement. Before his death, it is alleged that he wrote her a letter, which he signed ‘From your Valentine,’ an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories certainly emphasize his appeal as a sympathetic, heroic, and, most importantly, romantic figure. It’s no surprise that by the Middle Ages, Valentine was one of the most popular saints in England and France.

The U.S. Greeting Card Association estimates that approximately one billion valentines are sent each year worldwide, making the day the second largest card-sending holiday of the year, behind Christmas. The association estimates that, in the US, men spend on average twice as much money as women. Info from history.com

Ingredients

For the cake:
2 1/2 cups cake flour
1 1/4 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3/4 cup butter softened
1 1/2 cups sugar
3/4 cup strawberry syrup
4 large eggs
3/4 tsp vanilla extract
1 recipe Strawberry Cream-Cheese Frosting
1/2 cup buttermilk
Red food coloring.
For the syrup:
1 tray of strawberries
1 cup of sugar
1 tbsp lime juice.
For the Strawberry Cream Cheese frosting:
1 (8-ounce) package cream cheese, softened
1 cup unsalted butter, softened
1/4 cup strawberry syrup
1 teaspoon vanilla extract
1 cup sugar

Instructions

1.  Preheat oven to 350F. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside. In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
2.  In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add the syrup then.add the eggs, one at a time, beating well after each addition.

3. Clean the strawberries and put in a pot, add the water, sugar and lime juice. Simmer till the fruit is soft. Then pour this strawberries mixture through a sieve and press it through. This will make the strawberry syrup.

4. Scrape down sides of the bowl and add vanilla extract and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternate with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly. Bake on the middle rack of oven for 25 to 30 minutes, or until a toothpick inserted in the center of each cake layer comes out clean. Cool completely on a wire rack.

5. To make the frosting: Beat the cream cheese, sugar, strawberry syrup, vanilla at medium-high speed with an electric mixer until smooth. Put the frosting on the cake when the cake layers are cool.

 

 

Valentines Strawberry Cake
 
Prep time
Cook time
Total time
 
Ingredients
for the cake:
  • 2½ cups cake flour
  • 1¼ tsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • ¾ cup butter softened
  • 1½ cups sugar
  • ¾ cup strawberry syrup
  • 4 large eggs
  • ¾ tsp vanilla extract
  • 1 recipe Strawberry Cream-Cheese Frosting
  • ½ cup buttermilk
  • Red food coloring.
For the syrup:
  • 1 tray of strawberries
  • 1 cup of sugar
  • 1 tbsp lime juice.
For the Strawberry Cream Cheese frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup unsalted butter, softened
  • ¼ cup strawberry syrup
  • 1 teaspoon vanilla extract
  • 1 cup sugar
Instructions
  1. Preheat oven to 350F. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside. In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
  2. In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add the syrup then.add the eggs, one at a time, beating well after each addition.
  3. Clean the strawberries and put in a pot, add the water, sugar and lime juice. Simmer till the fruit is soft. Then pour this strawberries mixture through a sieve and press it through. This will make the strawberry syrup.
  4. Scrape down sides of the bowl and add vanilla extract and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternate with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly. Bake on the middle rack of oven for 25 to 30 minutes, or until a toothpick inserted in the center of each cake layer comes out clean. Cool completely on a wire rack.
  5. To make the frosting: Beat the cream cheese, sugar, strawberry syrup, vanilla at medium-high speed with an electric mixer until smooth. Put in refrigerator till cool before use.

*Arrisje’s Recipe Card. Click on the pic below. Save to your hard drive, then print as a 4×6 pic*

Valentines Strawberry Cake

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Chocolate Ganache Bourbon Cake

Jan 23, 2012 by

A chocolate Ganache is just chocolate melted and beaten into heavy cream. It’s a magic substance; it can be a glaze, a filling, a coating, a solid truffle it just depends on the ratio of cream to chocolate. I like a ratio of a bit more cream to chocolate for a whipped filling; this ensures that it doesn’t get too hard and difficult to spread. The bittersweet taste of a good chocolate Ganache is refreshing.

Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

Ingredients

For the whipped chocolate ganache:
8 oz semisweet chocolate
2 cups heavy cream
2 tbsp brandy or bourbon
For the whipped cream:
2 cups of heavy cream
1 tbsp brandy or bourbon
1 tbsp sugar
1 bag whip it of Dr Oetker
For the cake:
3/4 cup butter
3 eggs on room temperature
2 1/2 cups cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
2 tsp vanilla
1/4 cup bourbon or brandy
1 cups milk
1/2 cup of chopped pecan nuts or any nuts you have available

Instructions

1. Put the chocolate in a large, heatproof bow. Heat the cream to boiling and pour over the chocolate. Let it sit for about ten minutes, then add the salt and flavoring, if desired, and stir by hand with a spatula. Refrigerate overnight. Whip with a stand mixer or beaters until soft, whipped, and slightly lightened in color. Put in the refrigerator until you layer the cake.

2.To make the whipped cream you add 2 cups of heavy cream to a bowl add 1 tbsp of bourbon or brandy, 1 tbsp sugar and 1 bag of whip it of Dr Oetker ( that keeps the whipped cream stiff, it’s a stabilizer). Put in the refgrigerator untill you layer the cake.

3. In a medium bowl stir together flour, baking powder and salt: set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar about 1/4 cup at a time, beating on medium speed until well combined. Beat for 2 minutes more after all sugar is gone. Add eggs 1 at a time beating after each egg for one minute. Beat in vanilla. Alternately add flour mixture and milk and brandy to butter mixture, beating on low speed after each addition just until combined. Bake at 375F oven for 25 min. You need only 1 cake layer for this cake, you can put the other one in the freezer for later use. Use a toothpick to check if it comes out clean.

4. After you let the cake cool down use toothfloss to half the cake. On the first layer you put the ganache, then top with the chopped pecans and then the whipped cream. Add the second layer of the cake and then another layer of ganache and whipped cream. Keep in the refrigerator to keep cool.

[amd-zlrecipe-recipe:38]

 

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Dutch Apple Cake

Jan 15, 2012 by

My sisters came to visit me last year and my sister Martha made this Dutch Apple Cake  for us. She gave me her recipe and I made a few changes to the ingredients, just added cinnamon, vanilla and lemon extract.

Ingredients

4 small apples (you need 3 1/2 but you can eat the rest)
1 cup sugar plus 3 tbsp
2/3 cup unsalted melted butter
4 eggs
2 cups cake flour
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp lemon extract
1 tbsp lemon juice
3 tbsp apricot jelly

Instructions

1. Put parchment paper underneath the circle of the spring form and draw a circle. Cut out the circle and spray the springform with Pam. Put the parchment circle on it and spray it again with Pam. so the cake won’t stick to the bottom.

2. Peel the apples and take the core out. Cut the apples up in 4. Add 1 tbsp of lemon juice, 3 tbsp of sugar and 1 tbsp of cinnamon to the apples. Mix it up and set aside.

3. Add the melted butter to the sugar and mix well. Add one egg to the butter sugar mix, alternate with 1/2 cup of cake flour. When you used up all the flour and the eggs, add the vanilla and lemon extract.

4. Pour in the prepared spring form and top it off with the apples. Cook in a preheated oven of 300F oven for 1 1/2 hour. The last 10 min top the cake with the apricot jelly and cook 10 min more. Take the cake out of the oven and put on a wired rack, let it cool for about 10 min then you should be able to take the cake out of the spring form.

Dutch Apple Cake
 
Prep time
Cook time
Total time
 
My sisters came to visit me last year and my sister Martha made this for us. She gave me her recipe and I made a few changes to the ingredients, just added cinnamon, vanilla and lemon extract.
Author:
Cuisine: Dutch
Ingredients
  • 4 small apples (you need 3½ but you can eat the rest)
  • 1 cup sugar plus 3 tbsp
  • ⅔ cup unsalted melted butter
  • 4 eggs
  • 2 cups cake flour
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • ½ tsp lemon extract
  • 1 tbsp lemon juice
  • 3 tbsp apricot jelly
Instructions
  1. Put parchment paper underneath the circle of the spring form and draw a circle. Cut out the circle and spray the springform with Pam. Put the parchment circle on it and spray it again with Pam. so the cake won't stick to the bottom.
  2. Peel the apples and take the core out. Cut the apples up in 4. Add 1 tbsp of lemon juice, 3 tbsp of sugar and 1 tbsp of cinnamon to the apples. Mix it up and set aside.
  3. Add the melted butter to the sugar and mix well. Add one egg to the butter sugar mix, alternate with ½ cup of cake flour. When you used up all the flour and the eggs, add the vanilla and lemon extract.
  4. Pour in the prepared spring form and top it off with the apples. Cook in a preheated oven of 300F oven for 1½ hour. The last 10 min top the cake with the apricot jelly and cook 10 min more. Take the cake out of the oven and put on a wired rack, let it cool for about 10 min then you should be able to take the cake out of the spring form.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Recipe Card Dutch Apple Cake

read more

Related Posts

Share This