Home Party Dessert Recipe
2/25/2011
Caramel Cake
16 T unsalted butter, softened
3 1/4 cups cake flour
1 T baking powder
1/2 t salt
4 1/2 cups sugar
2 t vanilla extract
4 eggs
1 1/4 cups milk
16 T salted butter
2 12oz cans evaporated milk
>how to make<
*Heat oven to 350 degrees.
*Grease two 9" round cake pans with 1 T unsalted butter; dust with 1 1/2 T flour, tap out excess, and set aside.
*Sift flour, baking powder, and salt together; set aside.
*Beat remaining unsalted butter and 2 cups sugar in a bowl with an electric mixer until fluffy.
*Add vanilla and eggs one at a time, beating after each addition.
*Add flour mixture and milk alternately in 3 batches, beating smooth after each addition.
*Divide batter between pans.
*Bake until golden, 40~45minutes.
*Let cool on a rack for 10 minutes; remove cakes; let cool completely.
*Slice tops off cakes to level them.
*To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7-8 minutes.
*Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8-10 minutes.
*Cook, stiring occasionally, until icing registers 240 degrees on a candy thermometer, about 1 1/2 hours.
*Remove from heat; eat with a wooden spoon until thick, glossy, and spreadable 20 minutes.
*Ice bottom layer of cake; top with second layer and ice the outside.
*Chill cake until set.
-makes one 9" cake-
Note: This recipe was adapted from "Rose's Famous Caramel Cake"
16 T unsalted butter, softened
3 1/4 cups cake flour
1 T baking powder
1/2 t salt
4 1/2 cups sugar
2 t vanilla extract
4 eggs
1 1/4 cups milk
16 T salted butter
2 12oz cans evaporated milk
>how to make<
*Heat oven to 350 degrees.
*Grease two 9" round cake pans with 1 T unsalted butter; dust with 1 1/2 T flour, tap out excess, and set aside.
*Sift flour, baking powder, and salt together; set aside.
*Beat remaining unsalted butter and 2 cups sugar in a bowl with an electric mixer until fluffy.
*Add vanilla and eggs one at a time, beating after each addition.
*Add flour mixture and milk alternately in 3 batches, beating smooth after each addition.
*Divide batter between pans.
*Bake until golden, 40~45minutes.
*Let cool on a rack for 10 minutes; remove cakes; let cool completely.
*Slice tops off cakes to level them.
*To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7-8 minutes.
*Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8-10 minutes.
*Cook, stiring occasionally, until icing registers 240 degrees on a candy thermometer, about 1 1/2 hours.
*Remove from heat; eat with a wooden spoon until thick, glossy, and spreadable 20 minutes.
*Ice bottom layer of cake; top with second layer and ice the outside.
*Chill cake until set.
-makes one 9" cake-
Note: This recipe was adapted from "Rose's Famous Caramel Cake"
Labels: Caramel cake recipe, caramel frosting
2/10/2011
Valentine Chocolate Hazelnut Torte
Cake:
6eggs
2/3 cup plus 2 T sugar, divided
3/4 flour
4 T cornstarch
2 T unsweetened cocoa powder
1 1/2 t baking powder
3 T unsalted butter, melted and cooled
2 T Frangelico
Filling:
1 1/2 cups whipping cream, divided
1 1/2 t gelatin
5 T powdered sugar
2 T unsweetened cocoa powder
1 T Frangelico liqueur
Glaze and decoration:
3/4 cup hazelnuts
12 oz semisweet chocolate, divided, chopped
1/2 cup unsalted butter
>how to make<
(for Cake)
*Grease a 9" springform pan.
*Cut a piece of parchment paper to fit the bottom; grease again and flour the electric mixer.
*Put over boiling water and whisk until the mixture is warm.
*Remove from the stove and beat with an electric mixer until cooled and tripled in volume.
*The mixture should form a ribbon when the beaters are lifted.
*Remove from the mixer.
*Sift together the flour, cornstarch, cocoa and baking powder.
*Sift half of the mixture onto the beaten eggs and fold in gently with a spatula.
*Sift in the remaining flour mixture and fold in with the melted butter.
*Transfer to the prepared pan and bake in a preheated 350 degree oven 30 minutes.
*Set the pan on a wire rack and let the cake cool 5 minutes.
*Unmold and cool completely.
*Carefully cut the cake into 3 layers.
*Stir together 2 T sugar and 2 T water in a small saucepan; bring to a boil, stirring to dissolve the sugar.
*Remove from the heat and stir in 2 T Frangelico.
*Brush on the cut cake layers.
(for Filling)
*In a small saucepan combine 1/4 cup whipping cream and the gelatin.*Place over medium low heat and stir until the gelatin has melted.
*Place over medium low heat and stir until the gelatin has melted.
*Place in a small bowl and refrigerate until just cooled.
*Do not let the gelatin set.
*Sift together the powdered sugar and cocoa.
*Whip the cream until thickened.
*Beat in the gelatin mixture, the sugar mixture and Frangelico; continue beating until stiff peaks form.
*Place the bottom cake layer on a platter and put strips of wax paper under the.
*Frost with half of the cream; top with a second layer and frost with the remaining cream.
*Place the third layer on top.
*Cover and refrigerate several hours or overnight.
(for assembling)
Place the hazelnuts in a small baking and toast in a preheated 350 degree oven 10 minutes.
*Cool and rub the nuts in a kitchen towel to remove the skins.
Chop coarsely.
*Melt 4 ox of the chopped chocolate in the top of a double boiler set over hot water.
*Remove from the heat and stir until slightly cooled.
*With a narrow spatula spread the chocolate thinly over the back of a baking sheet. Set aside.
*Combine the remaining 8 oz chocolate with the butter in a saucepan.
*Place over medium low heat and stir until melted and completely blended.
*Let cool for a few minutes, stirring well.
*Pour the glaze over the top of the cake and spread down the sides with a narrow spatula.
*Press the nuts into the sided of the cake.
*With a wide spatula scrape the chocolate from the baking sheet in curls and shreds.
*Mound on top of the cake.
*Refrigerate until set and cover loosely.
*Remove the cake from refrigeration 10 minutes before serving.
-makes 12-
Cake:
6eggs
2/3 cup plus 2 T sugar, divided
3/4 flour
4 T cornstarch
2 T unsweetened cocoa powder
1 1/2 t baking powder
3 T unsalted butter, melted and cooled
2 T Frangelico
Filling:
1 1/2 cups whipping cream, divided
1 1/2 t gelatin
5 T powdered sugar
2 T unsweetened cocoa powder
1 T Frangelico liqueur
Glaze and decoration:
3/4 cup hazelnuts
12 oz semisweet chocolate, divided, chopped
1/2 cup unsalted butter
>how to make<
(for Cake)
*Grease a 9" springform pan.
*Cut a piece of parchment paper to fit the bottom; grease again and flour the electric mixer.
*Put over boiling water and whisk until the mixture is warm.
*Remove from the stove and beat with an electric mixer until cooled and tripled in volume.
*The mixture should form a ribbon when the beaters are lifted.
*Remove from the mixer.
*Sift together the flour, cornstarch, cocoa and baking powder.
*Sift half of the mixture onto the beaten eggs and fold in gently with a spatula.
*Sift in the remaining flour mixture and fold in with the melted butter.
*Transfer to the prepared pan and bake in a preheated 350 degree oven 30 minutes.
*Set the pan on a wire rack and let the cake cool 5 minutes.
*Unmold and cool completely.
*Carefully cut the cake into 3 layers.
*Stir together 2 T sugar and 2 T water in a small saucepan; bring to a boil, stirring to dissolve the sugar.
*Remove from the heat and stir in 2 T Frangelico.
*Brush on the cut cake layers.
(for Filling)
*In a small saucepan combine 1/4 cup whipping cream and the gelatin.*Place over medium low heat and stir until the gelatin has melted.
*Place over medium low heat and stir until the gelatin has melted.
*Place in a small bowl and refrigerate until just cooled.
*Do not let the gelatin set.
*Sift together the powdered sugar and cocoa.
*Whip the cream until thickened.
*Beat in the gelatin mixture, the sugar mixture and Frangelico; continue beating until stiff peaks form.
*Place the bottom cake layer on a platter and put strips of wax paper under the.
*Frost with half of the cream; top with a second layer and frost with the remaining cream.
*Place the third layer on top.
*Cover and refrigerate several hours or overnight.
(for assembling)
Place the hazelnuts in a small baking and toast in a preheated 350 degree oven 10 minutes.
*Cool and rub the nuts in a kitchen towel to remove the skins.
Chop coarsely.
*Melt 4 ox of the chopped chocolate in the top of a double boiler set over hot water.
*Remove from the heat and stir until slightly cooled.
*With a narrow spatula spread the chocolate thinly over the back of a baking sheet. Set aside.
*Combine the remaining 8 oz chocolate with the butter in a saucepan.
*Place over medium low heat and stir until melted and completely blended.
*Let cool for a few minutes, stirring well.
*Pour the glaze over the top of the cake and spread down the sides with a narrow spatula.
*Press the nuts into the sided of the cake.
*With a wide spatula scrape the chocolate from the baking sheet in curls and shreds.
*Mound on top of the cake.
*Refrigerate until set and cover loosely.
*Remove the cake from refrigeration 10 minutes before serving.
-makes 12-
Labels: Chocolate Torte recipe, torte recipe, Valentine Cake recipe
