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Posts Tagged ‘Powdered sugar’

Let me tell you this.

This cake is amazing!

There it is.

I needed to get this off my chest.

Ugh, I feel so much better now.

 

I love this cake because it is fresh, delicious, it has different textures in it, it is satisfying and surprising, there are berries, there is cream cheese… and this is how you can make it…

 
 

Here’s what we need.

 
 

1. First, preheat the oven to 350 °F (175 °C).

 

2. Then separate the eggs – the yolks into one large bowl, the whites into another large bowl.

 
 

3. Add 1 3/4 cups (200 grams) confectioners’ sugar to the yolks and mix them for a couple of minutes until your batter becomes pale and smooth.

 

To tell you the truth, if I could live my life the way I really wanted, I’d have this egg-yolk-sugar mixture for lunch every day. Every single day. It’s beyond tempting and delicious for me.

I know, I am creepy.

But let’s forget it.

 
 

4. Now add the flour into your batter and give it another quick stir.

 
 

5. Beat the egg whites until stiff peaks form.

 
 

6. With a rubber spatula, gently fold one-third of the whites into the egg-yolk mixture to loosen the batter.

 
 

7. Then fold in the remaining whites.

 
 

8. Line a baking pan with parchment paper. Mist it with some vegetable oil and dust it with flour lightly.

I am using a 12 x 15 inch (30 x 38 cm) baking pan here. You can use a smaller pan if you want your cake squares to be a little taller.

 

9. Pour one half (!) of the batter into the pan and spread it evenly.

We need two cake layers for this cake, that is why the batter should be baked in two batches.

Okay, it could be baked in one go and sliced in half afterward, but I am not that daring.

You can be.

But I am not.

 
 

10. Bake at 350 °F (175 °C) for about 12 – 15 minutes until golden-brown.

 
 

11. Before you remove your first cake layer from the oven, lay a sheet of parchment paper on your working surface and dust it lightly with some confectioners’ sugar.

 

12. When baked, invert the cake layer onto the paper.

 
 

13. And remove the top paper.

Let cool.

 

14. Line the baking pan with parchment paper again, fill it with the remaining batter and bake it.

When baked, leave that cake layer in the baking pan and don’t remove it.

Just let it cool.

That will be the bottom layer of our cake.

Well, not ‘our’ literally, the cake will be yours only, unless you send me some.

 
 

15. Now, let’s make the yummy cream cheese filling.

In a large bowl, combine the cream cheese, butter, sugar, and sour cream.

 
 

16. Mix until smooth.

This will take a couple of minutes.

 
 

17. Pour the heavenly filling onto the first layer.

 
 

18. And spread it.

 
 

 
 

19. Place the second layer on top of the filling.

 
 

20. Grab about 1/2 cup of your favorite jam or preserves.

 
 

21. And spread the jam over the cake layer.

This will help to moisten up the cake beautifully.

And it adds another beautiful flavor.

 
 

These are thawed mixed berries.

 
 

22. Scatter the berries over the top.

 
 

 
 

23. And finally, cook the red gelatin according to the instructions.

I used 2 packets. Each one asked for 1 cup (250 ml) of liquid. Altogether, we need 2 cups of the gelatin liquid for this cake.

Also, I used unsweetened gelatin. That is why I had to add some sugar to it.

 
 

24. Pour the cooked gelatin over the fruit.

 
 

25. And let cool completely.

 

26. Then cover the whole cake with plastic wrap, place in the fridge and let firm up for a few hours.

 
 

27. Finally, cut into squares and…

 

Enjoy!

 

(This cake makes about 30 pieces of 2.5 x 2.5 inch (6×6 cm) squares. Pretty enough to make you happy.)

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I love bundt cakes.

It seems that I tend to celebrate the arrival of each season with them.

Somehow, it always works.

 

To welcome this year’s spring and Easter, I decided to go for a wonderful, fresh and invigorating citrus flavor.

And here it is.

 

In fact, the big clever books of baking would call this cake a chiffon cake.

Chiffon cakes are light and moist cakes that use vegetable oil instead of butter. That is the main reason why these cakes do not tend to harden or dry out as traditional butter cakes might.

That is positive, I think.

 

Frankly, this cake tastes just lovely.

Plus, there’s this delicious citrus glaze that increases the whole fresh experience immensely.

Here’s how you can make it too…

 

These are the ingredients that will come in handy.

 
 

1. First, preheat the oven to 325 °F  (165 °C).

 

2. Wash one tangerine under running water thoroughly.

Pat it dry with a kitchen towel.

Then grate one tablespoon plus one teaspoon peel. We are going to need one tablespoon for the cake and the remaining teaspoon for the glaze.

 
 

Mmm.

 
 

3. Now, squeeze the juice from 4 tangerines.

And try not to drink it.

Be strong!

 
 

4. Pass the juice through a fine sieve to get rid of seeds.

Because there might be seeds.

They are naughty and tend to sneak into your juice unobserved.

 
 

5. Now prepare your dry ingredients.

In a large bowl, stir together the flour, baking powder, salt, and 1 cup granulated sugar.

 
 

6. Make a well in the center.

Add the oil, egg yolks, and the tangerine peel and juice.

Whisk into the dry ingredients.

 
 

7. In another larger bowl, beat the egg whites until they just stand in stiff peaks when beaters are lifted.

 
 

8. With a rubber spatula, gently fold one-third of the whites into the egg-yolk mixture to loosen the batter.

Then fold in the remaining whites.

 
 

9. Brush a 6-cup (1.4 liters) bundt cake pan with some vegetable oil.

Or use your cooking/baking spray.

 

10. Then dust the pan with some flour lightly.

But be careful at this point, don’t miss a spot. The more attention you pay to this process, the easier it will be for you to remove the cake from the pan after baking.

 

Note: You can use an angel food cake pan instead, if you wish to.

 
 

10. Using a spoon or a ladle, pour the batter in the pan.

 
 

11. And bake at 325 °F (165 °C) for about 30 minutes…

 
 

… or until a wooden skewer inserted into the center of the cake…

 
 

… comes out clean.

 
 

Hello baby.

I like you.

I like you very much.

 

12. Or, in other words, remove the cake from the oven.

Let it stand on the wire rack for about 15 minutes.

Then, using a knife, carefully loosen the cake from the edges and the center of the pan.

 

13. Invert the cake on a cake stand or a plate.

 

14. Let cool completely.

 
 

15. To prepare the glaze, squeeze 2 tablespoons plus 1 teaspoon juice from the remaining tangerines.

Start preparing the glaze just before using it.

 
 

16. In a small bowl, stir together the confectioners’ sugar, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding the remaining teaspoon juice if necessary for good spreading consistency.

 
 

16. Spoon the glaze over the cooled cake, spreading it with the back of the spoon and allowing the glaze to run down the sides of your cake.

 

17. Use some colorful, happy sugar sprinkles to decorate the cake.

 

18. Let stand until the glaze is set, about 30 minutes.

 
 

And most importantly – enjoy, dear friends!

 

Love,

Petra

 

(This cake has been adapted from www.goodhousekeeping.com.)

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I love these little babies.

Surprisingly, this has been the first time I’ve ever made them myself.

 

While preparing these Chocolate Lava Cakes I learned that they are super-fun to make.

They are also surprising. That is what you find out when you dig into them.

And, with the generous amount of chocolate they contain, I’m sure they are just super seductive.

That all makes them the perfect dessert choice for Valentine’s Day, don’t you think?

 

Now, let me invite you to my kitchen and show you how I prepared my version of these adorable sweet cakes…

 
 

Here’s what we need.

Couldn’t be simpler.

 
 

1. First, preheat the oven to 400 °F (200 °C).

 

2. Butter 4 ramekins.

I’ve used 6-ounce (180 ml) ramekins.

 

3. Then dust the ramekins with some confectioners’ sugar.

 
 

4. Now we need the eggs, sugar, coffee and salt.

 
 

5. Throw them all into one bowl and mix them for about 2 minutes.

 
 

6. Break the chocolate into pieces. Place the butter and chocolate in a microwave-safe bowl.

 
 

7. Microwave on high in 20-second increments, stirring after each, until melted.

Let cool slightly.

And be strong!

 
 

8. Add the chocolate mixture into the egg mixture. Whisk to combine.

 
 

9. Then add the flour, and whisk just until combined (do not overmix).

 
 

10. Pour the batter into prepared ramekins.

I only have two, so I had to bake in two batches.

 
 

11. Place the ramekins on a baking sheet.

 
 

12. And bake for about 11 minutes.

 
 

13. These babies were baked for about 14 minutes.

Too long.

 

Although nice and tasty, they weren’t that ‘molten’ in the center.

 
 

I baked the second batch for only 10 minutes.

 
 

That was much better.

I really like the moist center.

 
 

Aah, I love this game.

 

But, if I had another chance, which I think I am going to give myself soon, I’d try baking these for exactly 11 minutes.

11 minutes would make them absolutely perfect.

 

Enjoy, dear friends!

 

(This recipe makes 4 cakes and was loosely based on Molten Mocha Cakes from http://www.delish.com.)

 

 

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When I was a kid, cakes like this one were on our table very often.

My lovely Mom used to make them.

They were filled with any fruit that was in season. And during the months of winter, Mom would use just about any canned fruit she had on hand.

So, whether you use plums, cherries or any kind of berries to make this sponge cake with fruit, you’ll be amazed by a very nice flavor it has and how surprisingly easy it is to prepare it.

 
 

Here’s what we need.

 
 

1. First, preheat the oven to 350 °F (175 °C).

 

2. Separate the eggs placing the yolks in one bowl and the whites in another.

Use larger bowls.

 

3. Pour the sugar into the egg yolks and beat until thick and pale in color.

 

Try your best not to eat this all.

Oh my gosh, it’s so good.

Or is it just me?

 
 

4. Then add the butter and mix until fluffy.

 
 

5. Next, in a small bowl, combine the flour and baking powder. Add it to the egg-yolk mixture. Mix to combine.

 
 

6. Then, using a cleaned whisk attachment, whisk the whites…

 
 

…until they hold stiff peaks.

 

7. Add the whites into the egg-yolk batter.

Small lumps of egg whites in the batter are okay.

 
 

8. Spray a baking pan with cooking spray and dust it lightly with flour.

 

9. Scrape the batter into the prepared pan.

I used a 13 x 9-inch (33 x 22 cm) baking pan. This cake will rise a lot, so if you are going for a less tall version, use a larger baking pan.

 
 

10. Spread out the batter evenly.

 
 

11. Now cut the plums into halves. Or, if you are using canned plums, drain them.

 
 

12. Evenly arrange the halved plums on top of the batter.

 
 

13. Bake at 350 °F (175 °C) for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.

 
 

14. Remove from the oven and let cool.

 

14. Then dust with a little confectioner’s sugar and cut into squares.

 
 

And most importantly, enjoy, dear friends!

 

(This cake takes about 45 minutes to prepare.)

 

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