Tempting Cakes! Delicious Delights… by Roselyn bernard

6857c107401f770.jpg Author Roselyn bernard
File size 1.3 MB
Year 2015
Pages 20
Language English
File format PDF
Category cookbooks


TEMPTING CAKES….DELICIOUS DELIGHTS! 10 of the most traditional cakes world wide, presented in one book. By Roselyn Bernard These timeless favorite world recipes have been carefully selected to fill your needs! Sweet and graceful, these delicious traditional cakes bring sophistication to all occasions. Lets’ get started! Delicious South African Moist Carrot cheese Cake Cooking time 1 hour Ingredients 1/2 cup pecan halves, plus more, chopped , for garnish 1 cup plain flour 1 teaspoon baking powder 3/4 teaspoon bicarbonate of soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Salt 1/2 cup vegetable oil 1/2 cup sugar 2 large eggs 1 1/2 cups shredded carrot (2 to 3 medium carrots) For the Cheesecake: Three 8-ounce packages cream cheese, softened 2/3 cup sour cream 2/3 cup granulated sugar 3 large eggs 3 tablespoons plain flour 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon) 1 teaspoon pure vanilla extract For the Sour Cream Topping: 1/2 cup icing sugar 2 tablespoons sour cream 1/4 teaspoon pure vanilla extract Pinch salt Directions: 1. For the carrot cake: Adjust an oven rack to the middle position and preheat to 175°C. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop . 2. Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch spring form cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan. 3. For the cheesecake: Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute. 4. Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight. 5. For the sour cream topping: Whisk together the icing sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve. Traditional Chocolate Enticing English Cake Ingredients 200g Dark semi sweet chocolate pieces 2/3 cup Butter 1 cup Sugar 4 Eggs 4 heaped Tb All purpose flour 4 Tb Unsweetened cocoa powder 1 1/2 tsp Baking powder 1 tsp Vanilla Powder 4 Tb Sour Cream 2/3 cup Heavy cream or whipping cream 9 oz Semi sweet chocolate pieces Preheat oven. Line your cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin. Melt chocolate pieces with butter over hot water. Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla extract. Slowly fold in the melted butter and chocolate mix along with the sour cream. Bake at suggested temp, until a wooden pick inserted in center comes out clean. Cool the cake. Remove the crusted edges on the top of the cake, and cut cake in half, horizontally. Frosting Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn. Do Not Boil. Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until in thickens. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting. This cake should be room temperature when served. Tasty German Apple Strudel Serves 12 Ingredients: 12 Granny Smith apples (peeled, cored, sliced) 1 pack of store-bought filo dough A mixture of: 1 1/2 cups sugar 1 1/2 teaspoons cinnamon 1 tablespoon lemon zest Pinch of salt 3/4 cup golden raisins soaked in 1/3 cup dark rum for at least 30 minutes 1 1/2 cups sour cream 1 1/2 cups cream 2 teaspoons rose water Directions: 1. Preheat oven to 450 degrees. 2. In a well-buttered 9 by 12 inch pan, layer 5 sheets of filo dough, each buttered on all sides and folded like a book. 3. Place on top of that 1/2 the apples, 1/2 the sugar mixture, 1/2 the raisins, and 1/2 the sour cream. Spread the sour cream around to distribute evenly. 4. Layer 3 more sheets of filo dough on top of apple filling in the same fashion described above and bake for 20 minutes. 5. Remove from oven and place the remaining fillings in the same order and bake for another 20 minutes. 6. Meanwhile, combine the cream and rose water in saucepan and bring to a simmer on medium low heat. 7. Take the strudel out of the oven and pour the simmering rose water cream evenly over the top. 8. Layer 7 more sheets of filo dough on top and bake for another 20 minutes. 9. Let cool for 15 minutes; serve warm with whipped or ice cream. Traditional Italian Tiramisu Recipe Ingredients: 1 pound mascarpone cheese ¼ cup sugar 4 tablespoons Kahlua 1 ½ cupr heavy cream 1 large pack of Ladyfingers 1 cup of brewed coffee at room temperature 1 tablespoon of vanilla 1 large chocolate bar 2 egg whites Directions: Mix mascarpone, sugar, and egg whites in a large bowl until smooth Beat heavy cream, vanilla, and sugar in a chilled bowl until it becomes whipped cream Add the whipped cream to the mascarpone mixture Add Kahlua to the coffee Quickly dip Ladyfingers in and out of coffee mixture, careful not to let them become soggy Place in rows in an 8 x 10 inch cake pan Spread mascarpone mixture over the lady fingers Shave Chocolate bar over the cream Repeat until ingredients run out Cover and chill overnight American style cheesecake Ingredients: CRUMB CRUST 1 1/2 cups (5 oz) finely ground graham crackers 5 tablespoons unsalted butter, melted 3 Tbsp. sugar Cheese cake 5 (8-oz) packages cream cheese, softened 1 3/4 cups sugar 3 tablespoons all-purpose flour Finely grated zest of 1 orange Finely grated zest of 1 lemon 5 large eggs 2 large egg yolks 1/2 teaspoon vanilla Directions: Crumb crust Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9” spring-form pan. Fill right away or chill up to 2 hours. Preheat oven to 500F.(475 F for dark pans). Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Put spring-form pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 8 - 10 minutes, or until puffed. Reduce temperature to 2000F (175 F for dark pans),and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour and 50 minutes to 2 hours. Run a knife around top edge of cake to loosen and cool completely in spring form pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Authentic Spanish Desert Gato` de Almendras Cooking time 35 min Ingredients: 4 large eggs 1 1/2 cups (300 gr) granulated sugar 14 Tbsp (200 gr( clarified butter, at room temperature 1/2 pint (267 ml) heavy whipped cream 3 1/4 cups (400 gr) all purpose flour 3 tsp (15 gr) baking powder granulated sugar for sugar crust topping vegetable shortening and flour for coated baking pan Directions: Note that all the ingredients should be brought to room temperature before beginning preparation of this recipe. Heat oven to 350F degrees (180C). Place the eggs, sugar and clarified butter into a large mixing bowl. Whip them together with a hand mixer until creamy, smooth and fluffy, and the color turns light yellow. Reduce the beater speed to lowest setting and slowly pour in the whipping cream. Sift the flour and baking powder together. With mixer on low speed, gradually add the flour-baking powder mixture. Mix until batter is thoroughly blended. Use a 8x12-inch glass baking dish, or similar size metal pan. Coat the inside pan surface with vegetable shortening. Then, add a few tablespoons flour to the pan, and tilt and rotate the pan so that all the surfaces are coated with flour. Discard any flour that does not stick. Pour the batter into the baking dish or pan. Because the batter will be thick, spread the batter into the corners of the pan using a rubber spatula. Sprinkle sugar evenly all over the top to create the characteristic flaky, crunchy crust. Bake on the center rack of the oven for approximately 25-45 minutes. The baking time will depend on the size and type (glass or metal) of pan. The sugary top crust should be golden brown and flaky. A toothpick inserted into the center of the cake should be clean when removed. Allow to cool for 10-15 minutes before cutting. Moroccan- style orange cake cooking time 40 min Ingredients: A4 eggs 1 1/2 cups sugar 1/2 cup vegetable oil 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup fresh orange juice zest from 1 or 2 oranges 1 teaspoon vanilla Preheat the oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them. With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil. Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling. Swiss Roll Chocolate-Rum flavor INGREDIENTS FOR CAKE: Vegetable-oil cooking spray 1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan Pinch of salt 3 large whole eggs plus 2 large egg yolks 1/2 cup granulated sugar 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely FOR the FILLING 1/4 cup water 1/4 cup plus 1 tablespoon sugar 2 tablespoons light rum 1 1/4 cups heavy cream FOR the FINISHING Unsweetened Dutch-process cocoa powder DIRECTIONS: Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess. Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl. Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more. Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine. Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment. Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a “shape memory,” so it will be easier to roll again with filling.) Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely. Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape. Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve. Belgian Mocha Mousse Layer Cake Ingredients For the Cake Layers 12 eggs 130g caster sugar 2 tsp vanilla bean paste 340g plain flour 240g butter, melted and cooled Chocolate liqueur to soak the layers (I used mozartkugeln liquer) For the White Chocolate Mousse 125g white chocolate, chopped 180ml thickened cream 1 gelatin leaf, softened in cold water ½ egg, beaten lightly For the Mocha Ganache 230g dark chocolate, chopped 170ml pouring cream 30ml espresso coffee 3 egg yolks 40g caster sugar For the Mocha glaze 1 220g caster sugar 2 30ml espresso coffee 3 160g dark chocolate, chopped Directions: For the Cake Layers Preheat oven to 180C (350F). Whisk eggs, sugar and vanilla with an electric mixer until pale and tripled in size (8 minutes). Sift over flour in batches and fold in with a rubber spatula. Fold in melted butter. Divide evenly among 4 greased and baking paper lined baking trays. Bake until light, golden and centre springs back when pressed lightly (8-10 minutes). Set aside to cool before assembly. For White Chocolate Mousse Melt white chocolate in a bowl over a saucepan of simmering water, stir until smooth and melted, set aside. Bring 50ml of the cream to a simmer in a separate saucepan. Squeeze excess water for gelatin leaf and add to the cream, remove from heat, stir and then fold into white chocolate. Whisk egg in a heatproof bowl over a saucepan of simmering water until thick and pale (2-4 minutes), fold through chocolate mixture and set aside. Whisk remaining cream with beaters until soft peaks form, fold through chocolate mixture. Refrigerate mixture for up to 3 hours or set. For the Whipped Mocha Ganache Combine dark chocolate, cream and espresso in a heatproof bowl over a saucepan of simmering water, stir until melted and smooth. Set aside. Whisk yolks and sugar over a saucepan of simmering water until thick and pale (5 minutes), fold through chocolate mixture then whisk in an electric mixer until ganache is cooled at room temperature. Place in fridge until assembly. For the Assembly Cut and trim sponge cake layers into four 12cm x 23cm rectangles (or desired loaf pan size, my pan was 12x23, 6cm high). Place a sponge rectangle in the base of a greased and baking paper lined tin. Lightly brush the bottom layer with chocolate liqueur. Spread over half the mocha ganache and smooth top. Top with another sponge rectangle. Spread with white chocolate mousse, smooth top. Repeat layering with another sponge rectangle lightly brushed with chocolate liqueur and remaining mocha ganache. Top with remaining sponge rectangle, cover with plastic wrap and refrigerate for 5 hours, or preferably overnight. For the Mocha Glaze Melt dark chocolate in a bowl over boiling water until melted. Set aside. Combine sugar and 60ml water in a saucepan and bring to the boil over high heat. Cook until dark caramel in colour (5 minutes). Remove from heat and add 100ml water (be careful, it will spit). Return to heat, add espresso and melted chocolate, stir until smooth and combined. Set aside to cool to room temperature. For the serving Turn cake out of mould, slice and serve with mocha glaze. Delicious pure Vanilla French cake YIELD: 10-12 slices ACTIVE TIME: 15mins TOTAL TIME: 1:30 hr INGREDIENTS: 1 cup homemade unsalted butter, softened 2 cups white sugar 4 eggs, room temperature 2-3/4 cups all purpose flour 2-1/4 tsp baking powder 3/4 tsp salt 1 cup milk 2 TBS pure vanilla extract Directions PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat. Sift the dry ingredients together and set aside. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and pour into prepared cake pans. Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.) Copyright©Roselyn Bernard. All rights reserved

Author Roselyn bernard Isbn File size 1.3 MB Year 2015 Pages 20 Language English File format PDF Category Cookbooks Book Description: FacebookTwitterGoogle+TumblrDiggMySpaceShare These timeless favorite world cake recipes have been carefully selected to fill your needs! Sweet and graceful, these delicious traditional cakes bring sophistication to all occasions.     Download (1.3 MB) Spicy Padang Cooking Wanna Taco: Do You Know The Reason Why Tacos Taste So Good? Desserts Around the World 20 Quick Cake Recipes On A Budget & For The Whole Family Hey Mom, What’s for Supper? Load more posts

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