[CAKE-RECIPE] Summer Berry Mousse cake
Summer Berry Mousse cake FOR THE BISCUIT BASE a.. 200g digestive biscuits b.. 100g butter , melted FOR THE MOUSSE CAKE a.. 4 sheets leaf gelatine b.. 142ml carton single cream c.. 500g carton fromage frais d.. 140g golden caster sugar e.. finely grated zest 1 small orange f.. 4 tbsp orange juice g.. 400g raspberries h.. 284ml carton double cream FOR THE SAUCE a.. 250g mixture of strawberries (chopped) and raspberries b.. 3 tbsp orange juice c.. 2 tbsp golden caster sugar TO DECORATE a.. mixture of strawberries (some halved), raspberries and blueberries b.. icing sugar , for dusting Serves 8 Preparation and cooking times Cook 45 mins Plus chilling time 1.. Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill. 2.. Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one - they will dissolve immediately. Leave to cool slightly. 3.. Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole. 4.. Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set. 5.. To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead). 6.. To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce. Per serving 607 kcalories, protein 10g, carbohydrate 53g, fat 41 g, saturated fat 24g, fibre 3g, sugar 28g, salt 0.76 g ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Iced Berry Mousse Cake
Iced Berry Mousse Cake FOR THE SPONGE a.. 100g butter , softened b.. 100g caster sugar c.. 100g self-raising flour d.. ¾ tsp baking powder e.. 1 tsp vanilla extract f.. 2 eggs FOR THE MOUSSE a.. 500g mixed berries (fresh or frozen) b.. icing sugar , to sweeten c.. 3 sheets leaf gelatine d.. 3 egg whites e.. 140g golden caster sugar f.. 300ml double cream , whipped Serves 12 Preparation and cooking times Prep 20 mins Cook 20 mins plus freezing 1.. Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through. 2.. Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin. 3.. To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn't need any extra liquid as they release juice. Sweeten to taste with icing sugar - you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool. 4.. Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar. PER SERVING 333 kcalories, protein 5g, carbohydrate 32g, fat 22 g, saturated fat 12g, fibre 1g, sugar 26g, salt 0.4 g ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Chocolate-Peanut Butter Terrine with Sugared Peanuts
Chocolate-Peanut Butter Terrine with Sugared Peanuts Terrine: a.. 11 ounces bittersweet chocolate, finely chopped b.. 1 ounce (2 tablespoons) unsalted butter c.. 6 tablespoons creamy peanut butter d.. 4 large egg yolks e.. 1/4 cup granulated sugar f.. 1 3/4 cups heavy whipping cream Glaze: a.. 4 ounces bittersweet chocolate, finely chopped b.. 2 1/2 ounces (5 tablespoons) unsalted butter c.. 2 teaspoons light corn syrup Sugared Peanuts: a.. 1 large egg white b.. 6 tablespoons granulated sugar c.. 1 1/2 cups (7 1/2 ounces) unsalted peanuts Preparation To make the terrine: Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides. In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick. In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours. To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze. To make the chocolate glaze: In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes. Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes. While the glaze is setting, make the sugared peanuts: Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture. Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes. To serve: Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife. Planning Ahead The terrine may be made 2 days in advance and kept refrigerated. The sugared peanuts will keep for a week in an airtight container at room temperature ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Chocolate mousse with praline
Chocolate mousse with praline Ingredients (serves 6) 300g dark chocolate, roughly chopped 125g unsalted butter 1/2 cup thickened cream 4 eggs, separated 2 tablespoons caster sugar Whipped cream and almond praline (see related recipe), to serve Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Set aside. Using an electric mixer, beat cream until soft peaks form. Clean bowl and beaters. Beat eggwhites until soft peaks form. Add sugar. Beat until just combined. Add egg yolks to chocolate mixture. Stir to combine. Fold in cream. Fold one-quarter of the eggwhite mixture into chocolate mixture. Gently fold in remaining eggwhite mixture. Pour mixture into six 1 cup-capacity glasses or ramekins. Cover and refrigerate for 4 hours or until set. Serve with cream and praline. ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Chocolate Marble Cake
Chocolate Marble Cake Yield: Serves: 8 a.. 1 3/4 cups cake flour b.. 2 teaspoons baking powder c.. 1/4 teaspoon salt d.. 2/3 cup plain, whole-milk yogurt e.. 2 tablespoons whole milk f.. 1/2 teaspoon vanilla extract g.. 8 tablespoons unsalted butter, at room temperature h.. 3/4 cup sugar i.. 3 large eggs, at room temperature j.. 1/4 cup unsweetened cocoa powder k.. 1 teaspoon instant-coffee powder l.. 1/4 cup heavy cream m.. 1/2 cup semisweet chocolate chips n.. Sprinkles, optional Preparation 1.. 1. Preheat oven to 325ºF. Mist a 9-by-5-inch loaf pan with cooking spray. In a small bowl, whisk together flour, baking powder and salt. In a separate small bowl, whisk yogurt, milk and vanilla. 2.. 2. In a large bowl, using an electric mixer on medium-high speed, beat butter with sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each and scraping down side of bowl. Reduce speed to low. Add half of flour mixture, then yogurt mixture, then remaining flour mixture, beating after each addition until nearly combined. Remove 1/3 of batter (about 1 cup) to a medium bowl. 3.. 3. Pour 1/4 cup boiling water into a small bowl. Whisk in cocoa and coffee powder until smooth; let cool slightly. Add to batter in medium bowl; stir to combine. 4.. 4. Alternate spoonfuls of vanilla and chocolate batters in loaf pan. Draw a knife through batters for a marbled effect. Bake cake until a toothpick inserted in center comes out clean, about 50 minutes. Cool on rack for 15 minutes, then remove from pan and cool completely. 5.. 5. Place cream in a microwavable cup or bowl. Microwave until hot, about 25 seconds. Add chocolate chips. Let stand for 2 minutes; stir until smooth. Let cool to warm room temperature (icing should still be pourable). Drizzle icing over cake, letting it drip down sides. Top with sprinkles, if desired. Let stand until icing has set. Nutritional Information Amount per serving a.. Calories: 419 b.. Fat: 22g c.. Saturated fat: 13g d.. Protein: 8g e.. Carbohydrate: 53g f.. Fiber: 3g g.. Cholesterol: 113mg h.. Sodium: 206mg ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Red Velvet Cake
Red Velvet Cake Yield: 10 to 12 servings a.. 1 (18 1/4-oz.) pkg. fudge marble cake mix b.. 1 teaspoon baking soda c.. 1 1/2 cups buttermilk d.. 2 eggs, beaten e.. 1 (1-oz.) bottle red food coloring f.. 1 teaspoon vanilla extract g.. Vanilla Frosting: h.. 5 tablespoons all-purpose flour i.. 1 cup milk j.. 1 cup butter, softened k.. 1 cup sugar l.. 2 teaspoons vanilla extract Preparation 1.. Combine dry cake mix, fudge marble packet and baking soda in a medium bowl; add remaining ingredients. Blend with an electric mixer on low speed until moistened. Beat on high speed for 2 minutes. 2.. Pour batter into 2 greased and floured 9 round cake pans. Bake at 350° for 20 to 35 minutes or until toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes; turn out onto a wire rack. Cool completely; if desired, freeze layers overnight to make cake easier to frost. Spread vanilla frosting between layers and on top and sides of cake. 3.. Vanilla Frosting: Whisk flour and milk in a saucepan over medium-low heat until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until chilled. d.. In a medium bowl, blend butter and sugar; add chilled milk mixture. Beat for 8 minutes or until fluffy; stir in vanilla. e.. ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Lemon-Orange Buttercream Frosting
Lemon-Orange Buttercream Frosting Yield: Makes about 6 cups Total: 10 Minutes a.. 1 cup butter, softened b.. 3 tablespoons orange zest c.. 1 tablespoon lemon zest d.. 1 (32-oz.) package powdered sugar e.. 3 tablespoons fresh lemon juice f.. 5 tablespoons fresh orange juice g.. 1 tablespoon additional fresh orange juice Preparation 1.. Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and 5 Tbsp. fresh orange juice, beating at low speed until blended after each addition. Add up to 1 Tbsp. additional fresh orange juice, 1 tsp. at a time, until desired consistency is reached. ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Best Carrot Cake
Best Carrot Cake Yield: 1 (9-inch) cake a.. 2 cups all-purpose flour b.. 2 teaspoons baking soda c.. 1/2 teaspoon salt d.. 2 teaspoons ground cinnamon e.. 3 large eggs f.. 2 cups sugar g.. 3/4 cup vegetable oil h.. 3/4 cup buttermilk i.. 2 teaspoons vanilla extract j.. 2 cups grated carrot k.. 1 (8-ounce) can crushed pineapple, drained l.. 1 (3 1/2-ounce) can flaked coconut m.. 1 cup chopped pecans or walnuts n.. Buttermilk Glaze -see below o.. Cream Cheese Frosting -see below Preparation 1.. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside. 2.. Stir together first 4 ingredients. 3.. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans. 4.. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Buttermilk Glaze Yield: 1 1/2 cups a.. 1 cup sugar b.. 1 1/2 teaspoons baking soda c.. 1/2 cup buttermilk d.. 1/2 cup butter or margarine e.. 1 tablespoon light corn syrup f.. 1 teaspoon vanilla extract Preparation 1.. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. Cream Cheese Frosting Yield: 4 cups a.. 3/4 cup butter or margarine, softened b.. 1 (8-ounce) package cream cheese, softened c.. 1 (3-ounce) package cream cheese, softened d.. 3 cups sifted powdered sugar e.. 1 1/2 teaspoons vanilla extract Preparation 1.. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Lemon Custard Pudding Cake
Lemon Custard Pudding Cake Original recipe makes 1 -2 quart cake a.. 6 tablespoons butter, melted b.. 6 tablespoons all-purpose flour c.. 2 cups white sugar d.. 4 eggs a.. 1 1/2 cups milk b.. 1 1/2 tablespoons grated lemon zest c.. 2 tablespoons lemon juice d.. 1/4 cup confectioners' sugar for dusting Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs. 1.. In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar. 2.. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice. 3.. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish. 4.. Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top. ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Lemon Gold cake
Lemon Gold cake ... Original recipe makes 9 inch layer cake a.. 2 1/2 cups sifted cake flour b.. 2 1/2 teaspoons baking powder c.. 1/2 teaspoon salt d.. 1/2 cup butter a.. 1 tablespoon lemon zest b.. 1 3/4 cups white sugar c.. 6 egg yolks d.. 1 1/8 cups milk Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C). 1.. Measure sifted flour, baking powder, and salt; sift together three times. 2.. Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth. 3.. Bake for 25 to 30 minutes. Cool on wire racks. ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
