1 ring angel food cake – store bought -1 large pkg strawberry jello3 cups boiling water1 small container frozen whipped topping – like cool whip -1 large pkg frozen strawberries – the kind that also have juice not whole frozen berries
method
break 1-3 of the angel food cake in to chunks and put in the bottom of a 10 × 12 panmix Jello in a bowl with 3 cups boiling wateradd strawberries immediately and stirstir in spoonfuls of cool whip until well mixedspoon 1-3 mixture over angel food cake in dishrepeat layers and set in refrigerator for several hourscut in to squares and serve immediately
Ingredients 1 Guava 2 cups Water melon 1 Banana 1/2 tsp salt 1 tbsp sugar if required Ice cubes Milk
Method
Peel banana and slice. Wash the guava and chop, slice the water melon too. Combine all ingredients. Blend till smooth and frothy. Add sugar if necessary.
Place some ice cubes in a glass and pour the smoothie over it.
Garnish with some finely cubes watermelon.
cake3 cups plus 3 tablespoons sifted all – purpose flour plus flour for dusting cake pans1 tsp salt3 cups sugar3 sticks unsalted butter1 cup water1 tsp soda½ cup buttermilk3 eggs1 tsp vanillafrosting4 cups granulated sugar1 stick butter1 cup heavy creamdash of salt3 teaspoons vanilla
Instructions cake
preheat oven to 340butter and flour two 10 -inch cake panssift 3 cups plus 3 tablespoons flour and salt into large bowladd sugar and whisk until blendedcombine butter and water in a saucepanbring to a boil and pour over the flour and sugar whisk until blendedadd the soda buttermilk eggs and vanilla and whisk until well blended and smoothpour into greased and floured baking pansbake for 25 -30 minutes checking cake after about 16cake is done when tester comes out clean but be careful not to overcookremove pans from oven and allow to cool on a rack for 20 minutes then turn layers onto parchment covered racks to cool completelycaramel frostingnote– you will have two pots going while making this frosting so have everything ready to go and have a large hot padin large saucepan place 3 ½ cups sugar butter cream and a dash of salt cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skilletat the same time in a small skillet put ½ cup sugar and melt on medium until it becomes an amber color you don’t stir this sugar but you will need to shake the skillet every few minutes to help distribute the sugar this is the sugar syrup that you will pour into the saucepanonce you pour in the syrup cook on medium to medium – high stirring constantly until almost soft ball stage or 332 on thermometerremove pot from heat stir in vanilla and let cool for about 20 minuteseither transfer to large stand mixer and beat on medium speed or use hand mixer on medium and whip until it becomes frosting consistency 20-25 minif frosting sets too quickly or gets too thick you can add a little additional cream.
frosting3 7-ounce packages cream cheese room temperature1 cup – 3 sticks – unsalted butter room temperature3 cups powdered sugar1/3 cup seedlessstrawberry jam3/4 cup chilled heavy whipping creamcake4 cups cake flour3/4 tsp salt1/3 tsp baking powder1/3 tsp baking soda4 cups sugar1 cup – 2 sticks – unsalted butter, room temperature8 large eggs2 tablespoons vanilla extract1 cup sour cream5 tablespoons plus 1/3 cup seedless strawberry jam2 1/4 pounds strawberries hulled sliced – about 5 cups – divided
method
frosting – using electric mixer beat cream cheese and butter in a large bowl until smooth stopping to scrape down sides of bowl beat in sugar and jam beat cream in medium bowl until peaks form fold whipped cream into frosting cover and chill until firm enough to spread – about 2 hours -cake- preheat oven to 320 butter and flour two 10 – inch cake pans with 3 inch high sides sift flour salt baking powder and baking soda into medium bowl using electric mixer beat sugar and butter until fluffy add eggs 1 at a time beating to blend after each addition beat in vanilla add sour cream beat 35 seconds add flour mixture in three additions beating to blend in between each addition divide batter between prepared pans bake cakes until tester inserted comes out clean about 40 minutes cool in pans on rack about 15 minutes run small sharp knife around pan sides then turn out cakes onto racks and cool completely using a large serrated knife cut each cake horizontally in half place one cake half cut side up on cake plate spread 3 tablespoons of strawberry jam over then 3 – 4 cups frosting Top with 3 – 4 cup sliced berries arranging in a single layer repeat two more times with cake layer jam frosting and berries top with remaining cake layer cut side down spread 3 cups frosting over top and sides of cake to coat completely spread remaining frosting over top and sides of cake stir remaining 1-3 cup jam to loosen spoon teaspoonfuls on to top and sides of cake then use back of spoon to swirl jam decoratively into frosting can be made 7 hours ahead cover with cake dome and refrigeratei added a few drops of red food coloring to make the frosting pinker also I omitted the jam swirled into frosting on the outside of cake.
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream
ICING
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream
How to Make It
Step 1
Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.Step 2
In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.Step 3
In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.Step 4
In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.Step 5
Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.Step 6
Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.Step 7
Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.
Notes
Cake Tip This cake is even better the day after it’s made.
Ingredients For the sponge layers 4 egg whites + pinch of salt ½ cup (100 g) sugar ⅓ cup (45 g) flour 0.7 oz (20 g) cornstarch 0.7 oz (20 g) cocoa powder 1 tsp baking powder 1 tsp vinegar ⅓ cup (80 ml) vegetable oil 1 tbsp rum For the filling 2 cups (500 ml) milk 2 cups (500 ml) heavy cream 10.5 oz (300 g) Milka Noisette chocolate 3.5 oz (100 g) Milka Choco Drink powder ½ cup (100 g) sugar 7 oz (200 g) cornstarch 1.7 oz (50 g) butter 2 tbsp rum 2 cups (500 ml) whipping cream 2 tsp (10 g) powdered gelatin
Instructions First you cook the filling: separate 300 ml milk. Combine the rest of milk with heavy cream, Milka chocolate, sugar and Milka Choco Drink powder. Cook on low heat until it dissolves. Combine those 300 ml of milk you separated in the beginning with cornstarch and add to the previous mixture. Cook on low heat, stirring constantly until it thickens (the consistency of pudding). Remove from heat and stir in butter and rum while hot. Cover with plastic wrap and let cool completely. For the layers: Line a 32 x 34 cm rectangle baking sheet with parchment paper. Whip egg whites with a pinch of salt until firm, gradually add sugar and mix until it dissolves and they become stiff and shiny. Mix in sifted flour, cornstarch, cocoa powder and baking powder. Slowly add vinegar, oil and rum. Arrange this mixture over baking sheet and bake at 150/160 Celsius for 10 minutes. Repeat for all layers. Let cool. When the filling has cooled completely, mix it with your electric mixer. In a separate bowl, mix whipping cream until firm. Combine the two. In the end, dissolve gelatin and add to the filling. Assemble: Put first sponge layer on serving plate, cover with ⅓ of the filling, put second layer, cover with filling, third layer and finally filling. Leave in fridge overnight. The next day sprinkle with some grated chocolate and cut in small squares, serve.
Preheat oven to 170*C. Line baking sheet with parchment paper.In a medium bowl, sift together glutinous rice flour and tapioca starch. Combine with grated cheese and salt. Set asideIn a mixing bowl, whisk egg, melted butter and milk. Gently fold in flour mixture using a spatula.Divide into equal pieces, shapes into rounds and place on prepared baking sheet spacing each apart.Bake in 160*C for 20 minutes, or until puffed up and little golden brown. Let sit on wire rack to cool completely.. Delicious and flavoured cheese mochi bread for breakfast or snack with coffee or tea. Try yours and let us know what you think.
1 and ½ cup of flour 2 teaspoons baking powder 1/2 teaspoon of salt 1 cup of yogurt 1 cup of sugar 3 very large eggs Grated peel of a lemon 1 teaspoon vanilla extract or vanilla sugar 1/2 cup of oil 1/3 cup of freshly squeezed lemon juice
Preparation: Heat the oven at 180 ° C. Lubricate the oblong baking tray and sprinkle with flour or paste baking paper. Sift the flour, baking powder and salt into the bowl together. In another pot, mix together yogurt, sugar, oil, eggs, lemon peel, lemon juice and vanilla. Slowly mix the dry ingredients in the wet with a silicone spatula. Do not overdo it, just make sure there are no dry particles. Pour the dough into the prepared form and bake for about 50-55 minutes, or until the cake comes up with a pleasant brownish-golden tan. Let the cake cool for 15 minutes in the mold before removing it. You can sprinkle a cake of powdered sugar before serving or make a glaze of lemon juice and powdered sugar to pour it on.
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1Heat the oven to 180 ° C. Melt the chocolate and butter in a saucepan over low heat, stirring constantly.
2Separate the whites from the egg yolks. In a bowl, mix yolks, sugar, flour. Add the melted chocolate.
3 Beat the egg whites with a pinch of salt. Incorporate them into the preparation.
Finally
Dark Chocolate Cake: Step 4 Butter and flour a cake tin. Pour preaparation and bake for about 40 minutes. Check the cooking with a knife, the tip should come out dry. Take out of the oven and turn out on the serving platter.
