Pound Cake with Lemon Cream
10:53
maya
, Posted in
Pound Cake with Lemon Cream
Ingredients
- 4 slices prepared pound cake
- 1 cup light whipped topping
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Mint sprigs, optional
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Creepy Cookie Cake
Creepy Cookie Cake
Ingredients
- 1 (8-ounce) package cream cheese, softened to room temperature
- 1/2 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping (recommended: Cool Whip)
- 1 1/2 cups crushed chocolate sandwich cookies plus 10 whole cookies (recommended: Oreo)
- 1 (9-inch) chocolate pie crust
Directions
Combine softened cream cheese and sugar in mixing bowl. Beat with an electric mixer on low speed until creamy. Add sour cream and vanilla, beat until well combined. Stir in cool whip and crushed cookies. Spoon mixture into pie crust using a rubber spatula to spread evenly. Refrigerate for 4 to 5 hours before serving.
To decorate: Through a fine sifter, heavily sprinkle cocoa powder over the cake to make it look like dirt in a graveyard.
To make tombstone cookies scrape the cream filling out of chocolate cookies. Cut off ends of cookies so as to make a rectangular shape.
Using royal icing in a piping bag, pipe spooky decorations and words on the tombstone cookies.
Cookies and Cream Cake
Cookies and Cream Cake
Ingredients
- Cooking spray
- 2 cups all-purpose flour, plus more for pans
- 3/4 cup unsweetened cocoa
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, plus 1 egg yolk
- 1 cup unsalted butter, melted
- 1 cup buttermilk
- 1 1/2 cups finely crumbled chocolate sandwich cookies
- Cookies and Cream Cheese Icing, recipe follows
Directions
Preheat the oven to 350 degrees F.
Spray 2 (9-inch) cake pans with cooking spray and dust with flour.
In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time, and beat until well mixed, then add in the melted butter and combine. Next, add the buttermilk and beat until smooth, about 2 to 3 minutes. Add in the crumbled cookies and beat until incorporated.
Pour the batter evenly into the cake pans and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes. Remove from the oven and cool, on a rack, in the pans for 5 minutes. Turn the cakes out onto a rack and let cool completely. Frost with Cookies and Cream CheeseIcing and serve.
Cookies and Cream Cheese Icing:
- 1 stick butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3 3/4 cups confectioners' sugar
- 1 1/2 cups finely crumbled chocolate sandwich cookies
Chocolate Soufflés
Chocolate Soufflés
INGREDIENTS:
200g dark chocolate , chopped
150g butter , cut into cubes plus extra for the ramekins
6 eggs
175g sugar
125g plain flour
METHOD
1. Heat the oven to 180C/fan 160C/gas 4. Butter 6 medium ramekins. Melt the chocolate with the butter in a bowl over simmering water or in a microwave. Beat the eggs with the sugar until they are very light and fluffy and then fold in the flour. Fold in the chocolate mixture.
2. Divide between the ramekins (put in the fridge at this point if you’re making ahead). Bake for 8-12 minutes, the soufflés should rise and form a firm crust but you want then still to be slightly runny in the middle. Serve with cream.
Chocolate Lava Cakes
Chocolate Lava Cakes
Ingredients
5 squares (1 oz./28 g each) semisweet chocolate
1/4 cup (50 mL) butter
2 eggs
2 additional egg yolks
1/4 cup (50 mL) granulated sugar
2 tsp. (10 mL) vanilla
1 tsp. (5 mL) instant coffee powder
1 tbsp. (15 mL) all purpose flour
whipped cream and berries as an
Method
1. Grease four 3/4 cup (175 mL) custard cups or individual souffle dishes.
2. In a small saucepan, melt together the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat together the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick, about 5 minutes. The mixture should be thick enough to form a ribbon when you lift the beater from the bowl. Gently fold in the flour and the chocolate mixture, mixing just until combined.
4. Pour batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate until about one hour before you’re planning to serve dessert. (You can prepare the batter as much as 24 hours before serving — great for do-ahead entertaining.)
5. Remove baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
6. Preheat the oven to 400 degrees F (200 degrees C).
7. Arrange baking dishes on a large pan and bake for 10 to 12 minutes or until the top is just barely set. (A toothpick poked into the center of one of the cakes will come out with batter attached.) Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish and turn them out onto individual serving plates.
8. Serve immediately with whipped cream and, if desired, fresh strawberries or raspberries.
The Very Best Vanilla Cake Recipe
The Very Best Vanilla Cake Recipe
Recipe Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 11⁄2 cups sugar
- 1 Tbsp baking powder
- 1⁄2 tsp salt
- 4 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 2⅔ cups all-purpose flour
Recipe Preparation
- 1. Heat oven to 350ºF. Coat two 8 x 2-in. round cake pans with nonstick cooking spray, line bottoms with wax paper and spray the paper.
2. Beat butter, sugar, baking powder and salt in a large bowl with mixer on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Reduce speed to low and beat in milk and vanilla (batter may look curdled), then beat in flour just until blended. Divide batter between prepared pans; spread evenly.
3. Bake 30 to 35 minutes until wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes. Run small knife or spatula around edge of cakes to release. Invert cakes onto wire rack, remove wax paper and cool completely.
Cake à la pomme, raisins secs et vanille
Cake à la pomme, raisins secs et vanille
Ingrédients
- 4 verres de farine ;
- 1 verre de sucre roux ;
- 1 verre de sucre complet ;
- 1 sachet de levure ;
- 3 cuillères d’arrow root ;
- Du lait de soja ;
- L’équivalent d’un demi verre de margarine ;
- 1 pomme ;
- Deux poignées de raisin sec ;
- Extrait de vanille concentré.
Préparation
Mélanger farine, sucres, levure et arrow root dans un grand saladier. Y ajouter la margarine et mélanger avec soin le tout. Ajouter progressivement le lait de soja pour obtenir une pâte onctueuse.
Ajouter à la pâte la pomme découpée en petits cubes (1cm3environ), les raisins secs et quelques gouttes de concentré de vanille.
Graisser un moule à cake avec un peu de margarine, y placer la pâte, et cuire au four pendant 45 minutes à une heure à four thermostat 6.
Cake aux oignons et champignon noir
Cake aux oignons et champignon noir
Ingrédients
- 250 g de farine ;
- 4 cuillières à soupe de fécule de pomme de terre ;
- 100 mg de margarine ;
- 1 sachet de levure ;
- 150 ml d’huile d’olive ;
- 50 ml de sauce soja ;
- 100 ml de lait de soja ;
- 100 ml d’eau ;
- 50 g de champignons noir déshydratés ;
- 200 g d’oignons.
Préparation
Commencer par mettre à tremper les champignons dans de l’eau après les avoir émiettés finement. Émincer les oignons, et faites-les blanchir à la poële.
Dans un grand saladier, mélanger la farine, la fécule de pomme de terre et la levure, afin d’obtenir un mélange homogène. Ajouter ensuite la margarine. Bien mélanger, puis ajouter successivement l’huile d’olive, la sauce soja, le lait de soja puis l’eau. On obtient alors une pâte assez liquide.
Incorporez ensuite les champignons au préalable égoutés, et les oignons.
Verser le tout dans un moule à cake graissé à la margarine.
Ingrédients
- 250 g de farine ;
- 4 cuillières à soupe de fécule de pomme de terre ;
- 100 mg de margarine ;
- 1 sachet de levure ;
- 150 ml d’huile d’olive ;
- 50 ml de sauce soja ;
- 100 ml de lait de soja ;
- 100 ml d’eau ;
- 50 g de champignons noir déshydratés ;
- 200 g d’oignons.
Préparation
Commencer par mettre à tremper les champignons dans de l’eau après les avoir émiettés finement. Émincer les oignons, et faites-les blanchir à la poële.
Dans un grand saladier, mélanger la farine, la fécule de pomme de terre et la levure, afin d’obtenir un mélange homogène. Ajouter ensuite la margarine. Bien mélanger, puis ajouter successivement l’huile d’olive, la sauce soja, le lait de soja puis l’eau. On obtient alors une pâte assez liquide.
Incorporez ensuite les champignons au préalable égoutés, et les oignons.
Verser le tout dans un moule à cake graissé à la margarine.
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