ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING
This dessert is like an orange creamsicle in cake form, with a sugar cookie crust and a lemony whipped cream frosting.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
LEMON-GINGER MOLASSES CAKE WITH WHIPPED CREAM
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.)
- Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger.
- Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
- Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Refrigerate up to 4 hours before serving.
MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING
Layer brownies, crushed cookies and mint chip ice cream in a springform pan. Freeze and top with a light whipped cream frosting for a show-stopping dessert.
Provided by Food Network
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ICING
Provided by Judy Collins
Categories Cake Chocolate Dairy Dessert Bake Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)
- Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.
WHIPPED CREAM POUND CAKE
This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. -Shirley Tincher, Zanesville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 2 cakes (12 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.
Nutrition Facts : Calories 275 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
WHIPPED CREAM CAKE I
Whip some whipping cream into whipped cream to make the batter for the cake in this easy cake recipe you can frost as you please.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Sift and measure flour. Add salt and baking powder, and sift again.
- Whip the cream until stiff. Drop in eggs one at a time, and beat until light and fluffy. Add sugar and vanilla, and beat again. Add sifted ingredients gradually to mixture; beat well after each addition. Pour batter into greased 9 inch round pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 31.5 g, Cholesterol 58.2 mg, Fat 8.3 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 197.8 mg, Sugar 16.8 g
PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM
This magical confection is part pudding, part cake, entirely delicious.
Provided by Julie Hubert
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 9
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
- Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
- Combine milk, pumpkin, and vanilla extract in a bowl.
- Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
- Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
- Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g
WHIPPED CREAM CAKE
This old-fashioned dessert from master baker Rose Levy Beranbaum's cookbook, "Rose's Heavenly Cakes," contains no butter or oil; instead, whipped cream gives the cake its melt-in-your-mouth texture and subtle floral flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with rack set in lower third of the oven. Spray a 10-cup fluted metal tube or Bundt pan with cooking spray with flour; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Sift flour mixture and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip cream on low, gradually increasing speed to medium-high as cream thickens, until stiff peaks form.
- In a medium bowl, whisk together eggs and vanilla. With the mixer on medium-high, gradually add egg mixture; beat until thickened (like mayonnaise) and well combined. Gradually add sugar, about 30 seconds.
- Remove the whisk attachment from the mixer. Using the whisk attachment, gently fold half the flour mixture into the cream mixture until flour is dissolved and well combined. Repeat process with remaining flour mixture. Transfer batter to prepared cake pan; run a small metal spatula or dull knife through batter to prevent large air bubbles from forming, avoiding bottom of the pan. Smooth surface evenly with a small metal spatula.
- Transfer pan to oven and bake until a cake tester inserted into cake comes out clean and springs back when lightly pressed with your finger, 25 to 35 minutes. Transfer cake pan to a wire rack and let cool 10 minutes; cake will begin to shrink from sides of pan.
- Spray a wire rack with nonstick cooking spray. Using a metal spatula, loosen top edges of cake and invert onto prepared wire rack. Let cool completely. Sprinkle with powdered sugar and serve with whipped cream, if desired.
LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM
Steps:
- For cake:
- Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
- Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
- For filling:
- Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
- Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
- Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
- Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)
WHIPPED CREAM CAKE
At first glance, this cake seems to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added.
Provided by Rose Levy Beranbaum
Categories Cake Bake Dessert Milk/Cream
Number Of Ingredients 8
Steps:
- Preheat the Oven:
- Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F (350°F if using a dark pan).
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.
- Mix the Liquid Ingredients:
- In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
- In a medium bowl, whisk the eggs and vanilla just until lightly combined.
- On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
- Make the Batter:
- Detach the bowl and whisk beater from the stand. Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
- Bake the Cake:
- Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
- Cool and Unmold the Cake:
- Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream.
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM
I bought a convection oven and I was playing around with some recipes and combined a German chocolate recipe with a fudgy chocolate recipe and then my mind just went in a totally different direction - the directions the recipe that I wrote here are for three layers and I think in a conventional oven that would be best - I tried doing my first one which is pictured here in a spring form (because of the convection oven) and then just sliced it in half - I would not recommend that - I was lucky I had wrapped tin foil around the bottom of the pan - the batter is so liquid that it runs through - so three single layer pans will work best - I made this last weekend for my neighbors birthday and everyone was drooling - hope you enjoy it!
Provided by Ravenseyes
Categories Dessert
Time 45m
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F.
- Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
- In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small mixing bowl, whisk buttermilk, eggs and vanilla.
- In another glass measuring cup, melt the butter in the espresso grounds and hot water.
- Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
- For the Filling:.
- Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
- Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
- Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
- Place one half of the whip cream mixture over the first two layers and spread evenly.
- Ganache:.
- Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!
ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING
This frosting adds so much to a plain Angel Food Cake. I have had good luck with both purchased cakes, cakes from mixes, or cake from scratch (really too much work when the mix is just as good). You could also use this on other cakes but is perfect with the lightness of Angel Food.
Provided by Kimke
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
- Especially good to put some toffee candy on top of the frosting in the center of the cake also.
CHOCOLATE WHIPPED CREAM ANGEL FOOD CAKE
To make a plain angel food cake extra special, try adding this whip cream mixture to the inside of cake. It is so fluffy and delicious.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.
Nutrition Facts : Calories 175 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
THROWDOWN'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN-CAJETA FROSTING, CHOCOLATE GANACHE AND COCONUT WHIPPED CREAM
Steps:
- For the cajeta filling/frosting:
- Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
- Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
- Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
- For the ganache:
- Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
- For the chocolate cake:
- Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking powder, baking soda and salt in a large bowl.
- Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.
- Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
- For the coconut whipped cream:
- Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.
PEACH UPSIDE-DOWN SKILLET CAKE WITH BOURBON WHIPPED CREAM
A lush combination of a Southern upside-down cake and a French tarte tatin, this cake is deeply caramelized on top and light and fluffy beneath. The chef Virginia Willis, who put the recipe together, uses a whole vanilla bean, but if you don't feel like making that investment, a teaspoon of strong pure vanilla extract is fine. She uses a well-seasoned cast-iron skillet, but a heavy nonstick one would work too. The whipped cream is optional, as is the bourbon that brightens it; you can add vanilla, confectioners' sugar or both if you prefer.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. (This is in case the cake bubbles over during baking.)
- In a large bowl, toss the peaches with the lemon juice. In a separate bowl, whisk together the flour, baking powder and baking soda.
- In a 10-inch cast-iron skillet, cook 1/4 cup of the granulated sugar over medium heat, stirring occasionally with a wooden spoon, until the sugar melts and turns a deep amber color, about 10 minutes. Remove from the heat and immediately add 2 tablespoons of the butter, stirring vigorously. The mixture may appear curdled and broken; don't worry, it will smooth out. Arrange the peach wedges in concentric circles over the sugar mixture, overlapping as needed to make them fit.
- In a stand mixer fitted with the paddle attachment, beat the remaining sugar, butter and the vanilla bean seeds (or vanilla extract) on medium speed until smooth. Add the eggs one at a time, beating until blended after each addition. Add the sour cream and beat until blended. With the mixer running on low speed, gradually add the flour mixture, beating just until blended and stopping to scrape bowl as needed. Spoon the batter over the peaches in the skillet and spread to cover.
- Place the skillet on the prepared baking sheet. Bake until golden brown and a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
- Make the whipped cream, if desired: In a large bowl, preferably metal, combine cream and bourbon. Refrigerate, along with a metal whisk or mixer attachments, for at least 15 minutes. Once chilled, whip the mixture until it holds soft peaks, 3 to 5 minutes.
- Let the cake cool in the skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. If you see liquid around the edges of the skillet, carefully pour off into a measuring cup and set aside. (It's O.K. if you don't have any excess liquid - it all depends on how juicy your fruit is.)
- Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool about 10 minutes more, to set. Cut into wedges using a serrated knife and serve, topping each slice with whipped cream if you like.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 106 milligrams, Sugar 33 grams, TransFat 1 gram
CHOCOLATE WHIPPED CREAM CAKE
Chocolate fans will love this double chocolate dessert cake!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 4
Steps:
- Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.
Nutrition Facts :
MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES
Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
Provided by Ben S.
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 10
Number Of Ingredients 10
Steps:
- The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
- Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
- Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
- In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
- Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
- Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
- No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 29.7 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 40.6 mg, Sugar 25.2 g
CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM
This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.
Provided by Jill Lightner
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
- Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
- Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
- While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
- Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 54.5 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 328.2 mg, Sugar 31.8 g
TEARIMISS YOU: VANILLA RUM CAKE SOAKED WITH COFFEE RUM SYRUP AND WHIPPED CREAM MARSALA MASCARPONE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In the bowl of an electric mixer with the paddle attachment, whisk both flours, the granulated sugar, baking powder and salt until well combined. With the mixer on low speed, add the butter. Add the eggs, one at a time, scraping the bowl as needed. Add the milk, rum and vanilla, and mix for about a minute until well combined. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
- For the coffee rum syrup: Combine the hot coffee, granulated sugar and rum in a bowl and whisk until the sugar dissolves. Refrigerate until cool.
- For the frosting: In the bowl of an electric mixer with the whisk attachment, combine the whipping cream and marsala and whip until stiff peaks form. In another bowl, mix the mascarpone cheese and powdered sugar with a wooden spoon until well combined. Fold the mascarpone mixture into the whipped cream and refrigerate until use.
- To assemble: Use a pastry brush to soak the cupcakes with the rum coffee syrup, soaking twice. Top with whipped cream marsala mascarpone frosting.
COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING
Make mocha magic with layers of pound cake, chocolate and coffee ice creams and espresso frosting.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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