Search found 29 matches for desserts
- on Tue May 21, 2019 2:36 am
- Search in: Desserts
- Topic: Almond Cream Cake
- Replies: 0
- Views: 176
Almond Cream Cake
Serves 15; Prep time: 50 minutes; Cook time: 45 minutes; Total time: 1 hour 35 minutes; Calories: 650 kcalIngredients:
- 1 cup butter, softened
- 1.5 cups granulated sugar
- 3 cups cake flour (345 grams spooned & measured carefully)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup 2% milk
- 1 teaspoon almond extract
- 3/4 cup+3 tablespoons egg whites
Frosting
- 1/2 cup+2 tablespoons white flour
- 2 cups milk
- 1.5 teaspoons almond extract
- 2 cups butter, softened
- 2 cups granulated sugar
- Sliced almonds and whole almonds for decorating
Directions:
- Using a stand mixer, beat the egg whites with the whisk attachment until they're stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
- Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachment until it's white in appearance).
- Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
- In a small bowl, combine the flour, salt and baking powder. Set aside.
- In another bowl, combine the milk and almond extract.
- Add the flour mixture to the butter/sugar mixture alternately with the milk.
- Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
- Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.
- Bake the cakes at 350° for 25-27 minutes or until the top bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
- While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This steps takes about 12-15 minutes.
- Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.
- Stir in the almond extract.
- If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
- While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
- Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you're ready to ice the cake.
- Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.
- Decorate the sides and top with sliced and whole almonds, if desired.
- on Tue May 21, 2019 1:42 am
- Search in: Desserts
- Topic: Delish Bacon Bark
- Replies: 0
- Views: 136
- on Tue May 21, 2019 1:37 am
- Search in: Desserts
- Topic: Cranberry Crumb Bars
- Replies: 0
- Views: 176
- on Tue May 21, 2019 1:12 am
- Search in: Desserts
- Topic: Black-Bottom Brownies
- Replies: 0
- Views: 203
Black-Bottom Brownies
Makes 16 bars; Working time: 25 minutes; Total time: 1 hour, plus coolingIngredients:
For brownie
- 3/4 cup (1/5 sticks) unsalted butter, cut into pieces, plus more for pan
- 8 ounces bittersweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 cup all-purpose flour, spooned and leveled
For cheesecake topping
- 1 8-ounce package cream cheese, at room temperature
- 1 large egg, at room temperature
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
Directions:
- Place a baking sheet on the middle rack of the oven and preheat to 350°F. Butter an 8x8-inch baking pan. Line bottom and sides with parchment paper, leaving a 2-inch overhang on 2 sides; butter paper.
- Make the brownie: Melt butter in a medium saucepan over medium heat; remove from heat. Add chocolate, and stir until melted and smooth. Stir in vanilla. Add sugar and stir until mixture is smooth and shiny. Stir in cocoa, espresso, and salt; cool 10 minutes.
- Whisk eggs into chocolate mixture until incorporated. Add flour and stir until smooth. Transfer 1/4 cup batter to a bowl; set aside. Transfer remaining batter to prepared pan.
- Make the cheesecake topping: Beat cream cheese with an electric mixer on medium speed until smooth; 1 to 2 minutes. Reduce mixer speed to low. Beat in egg, sugar, and vanilla until fully incorporated, stopping to scrape down sides as necessary, 30 seconds to 1 minute. Spread over brownie batter.
- Dollop reserved chocolate batter on top of cream cheese layer and gently swirl with a butter knife. Place the pan on top of the hot baking sheet and bake until a toothpick inserted in the center comes out with moist crumbs attached, 35-40 minutes. Cool in pan on a wire rack.
- Use paper to lift brownies from pan. Remove paper and cut brownies into shapes with a witch hat cookie cutter or into 16 bars.
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