Sunday, August 7, 2011
Thursday, July 28, 2011
Tuesday, June 28, 2011
Russian Sponge Cake
New recipe from Natashaskitchen
Cake Ingredients:
1 1/4 cup flour
10 eggs
1 cup sugar
1 tsp vanilla
Syrup Ingredients:
3/4 cup water
3/4 cup red wine (I used St. Chapelle Soft Red)
1/4 cup sugar
1 tbsp lemon juice
How to Make the Russian Sponge Cake Beskvit:
1. Line 2 non-stick cake pans with wax paper. You can use either 2 (13×9) non-stick pans or 2 round cake pans.
2. Preheat the Oven to 350 degrees F.
3. Separate egg whites from yolks.
4. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
5. In a large bowl, beat egg whites on high speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don’t beat too long or you will begin to lose volume.
6. Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture.
7. Divide the batter evenly among the two, lined cake pans.
8. Bake 20-25 minutes until the tops are golden.
9. As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm.
10. Use a knife to remove rough edges. Break them into small pieces. Place the pieces in the oven for a few more minutes until they are golden. When they cool, they will crumble easily. Reserve these crumbs for sprinkling the cake after it’s frosted.
11. Let cakes cool to room temperature.
12. Mix all of the syrup ingredients together until sugar dissolves.
13. Place the first cake (Up-side-down) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
14. Use a tablespoon to pour half the syrup evenly over the first cake.
15. Wait a few minutes for the cake to pull in the syrup.
16. Frost the top of the first cake layer. Click here for Russian Cream Cheese Frosting Recipe that I used.
17. Repeat steps 13 through 16 with the second layer.
18. Frost the top and sides of the cake.
19. Sprinkle the reserved crumbs all over the cake. It helps to hold a large knife next to the side of the cake as you sprinkle crumbs to keep more of them on the cake
German Chocolate Cake
Ingredients
1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
2.In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3.In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4.Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5.To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6.Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
Thursday, June 23, 2011
Butterfly Cake
Strawberry-Chocolate Glazed cake
New York Style Cheesecake
This is my husbands favorite cake...and also the first cake that I made.
Ingredients15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Fruit Cake With Fruit Topping
This cake is one of the longest cakes to make but it is definately worth it! I loved dipping the strawberries into chocolate any putting them around the cake. The fruits also have a clear fruit glaze over them to keep the fruits fresh longer. This sides of the cake are shredded almonds. Yum!
Eiffel Tower Cake
So I made this cake for my husband's birthday. He really wants to go to Paris so I wanted to surprise him with this cake :) The tower is edible and it took me like 4 hours to make it. I got kind of lazy with the side of the cake so i finished it to get it over with; so it is not perfect!
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