SUGAR 3#
YOLKS 2#
VEGETABLE OIL 12 OZ.
EGG WHITES 2#
HAZELNUTS - toasted %26amp; finely ground 1#
CAKE FLOUR - sifted 2# 4 OZ.
BAKING POWDER 1 OZ.
WATER 6 OZ.What does 3# mean on a cake recipe...?
Recipes such as this one are specifically scaled up for institutionalized baking, specifically in huge amounts to make a great number of cakes (or whatever) in very large amounts. Professional chefs do not use cups or teaspoons when scaling up a recipe, but pounds and ounces of the dry and wet ingredients..........that way the consistency is a standard........Enjoy, and good question!!
ChristopherWhat does 3# mean on a cake recipe...?
that is the symbol for pound. must be big.
I hate to say it means pounds but with 12 oz. of vegetable oil its obviously meant to be a big recipe so it very well could mean pounds........the # that is.
# = pounds or number. ~
At first thought, I was going to tell you that 2# meant '2 lbs'... however, that would be a huge cake if that's what it means!
Then, I thought it might mean ';cups';... however, why would you need 2 cups of egg yolks???
Maybe it does mean lbs, and it's just a gigantic cake...
My first thought would be ';pounds';. This looks like a REALLY big cake recipe. Definitely will make more than one cake. You may need to cut down the recipe if it is one like from a bakery or something. It really looks like not a regular home recipe. Often times bakery recipes are listed in pounds because they make enough all at once to make more than one.
It looks kind of interesting though. Where did you get it? What is it's name?
Hope this helps and that you are able to use it. I once was able to obtain the recipe for a pie crust that I thought was really good at a place and...well, let's just say, it was enough to make 51 pie crusts, so it had to be cut down -- and it was all listed in pounds and ounces.
Good luck.
3 pounds sugar, 2 pounds yolks, 2 pounds whites, 1 pound hazelnuts, 2 pounds four ounces flour
Monday, November 21, 2011
What is the best German Chocolate Cake recipe you've ever had?
And what specifically made it sooooo goodWhat is the best German Chocolate Cake recipe you've ever had?
I made this triple decker german chocolate cake for my friend's birthday once, it had fresh flowers all over it..so pretty. It was the best cake ever, super moist and yummy. I think it was so good because of the occasion, friends having a good time drinking beers together. Way better than the chocolate cake I eat while hiding in my closet.What is the best German Chocolate Cake recipe you've ever had?
German Chocolate Cake
INGREDIENTS
Cake
4 (1 ounce) squares German chocolate
1/2 cup hot water
2 cups white sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
4 egg whites
Coconut Pecan Frosting
1 egg yolk
1 1/4 cups white sugar
1 cup flaked coconut
3/4 cup chopped pecans
2 cups heavy whipping cream
1/4 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside.
In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly.
Bake for 20 to 25 minutes in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing.
To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.
My sister makes KILLER German Chocolate Cake and she uses the Baker's German Chocolate Cake recipe on the label. I think the best is when the frosting is creamy - caramely and the coconut is soft. The cake has to be moist and tender. Since my sister lives in Texas, she uses the best pecans! I want to go visit her, so maybe I can convince her to make one then. This is THE best cake ever!
My mom has fixed this for years. When I make it I just use a boxed German chocolate cake mix - tastes better than from scratch, I think. This frosting recipe is so good I could just eat it by itself.
German Chocolate Cake Frosting
Mix:
1 c. sugar
3 egg yolks
1 c. evaporated milk
陆 c. butter
1 t. vanilla
Cook until slightly thickened and smooth.
Add:
1 1/3 c. coconut
1 c. pecans
Stir until thick enough to spread.
My Mom made it when I was a kid. She didn't use the coconut frosting, though. It was a white frosting and she dribbled melted German Chocolate around the edges of the cake. Slightly bitter, nicely sweet and I'd love to have it again.
I made this triple decker german chocolate cake for my friend's birthday once, it had fresh flowers all over it..so pretty. It was the best cake ever, super moist and yummy. I think it was so good because of the occasion, friends having a good time drinking beers together. Way better than the chocolate cake I eat while hiding in my closet.What is the best German Chocolate Cake recipe you've ever had?
German Chocolate Cake
INGREDIENTS
Cake
4 (1 ounce) squares German chocolate
1/2 cup hot water
2 cups white sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
4 egg whites
Coconut Pecan Frosting
1 egg yolk
1 1/4 cups white sugar
1 cup flaked coconut
3/4 cup chopped pecans
2 cups heavy whipping cream
1/4 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside.
In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly.
Bake for 20 to 25 minutes in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing.
To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.
My sister makes KILLER German Chocolate Cake and she uses the Baker's German Chocolate Cake recipe on the label. I think the best is when the frosting is creamy - caramely and the coconut is soft. The cake has to be moist and tender. Since my sister lives in Texas, she uses the best pecans! I want to go visit her, so maybe I can convince her to make one then. This is THE best cake ever!
My mom has fixed this for years. When I make it I just use a boxed German chocolate cake mix - tastes better than from scratch, I think. This frosting recipe is so good I could just eat it by itself.
German Chocolate Cake Frosting
Mix:
1 c. sugar
3 egg yolks
1 c. evaporated milk
陆 c. butter
1 t. vanilla
Cook until slightly thickened and smooth.
Add:
1 1/3 c. coconut
1 c. pecans
Stir until thick enough to spread.
My Mom made it when I was a kid. She didn't use the coconut frosting, though. It was a white frosting and she dribbled melted German Chocolate around the edges of the cake. Slightly bitter, nicely sweet and I'd love to have it again.
Would like to know a good red or rose wine to take to friends this Easter and maybe even a nice cake recipe?
Was thinking of making my own chocolate based treats to take.Would like to know a good red or rose wine to take to friends this Easter and maybe even a nice cake recipe?
Hi Biff. Sorry not much of a cake baking person ( M%26amp;S is usually my friend in times of need) but I did spend the last year in australia working in a wine bar and tried and tested many wines. My favourirte was actually a French Burgundy, medium bodied, dry by Louis Jardot. There are many red wines by Louise Jardot but one that is very good for quality and budget is the Beaujolais Villages. Can be bought in Tesco for about 拢6. Its beautiful smooth, great balance. I have taken this bottle to various family / friend dinners and they have all commented how nice it is and become a great fan. You must try it and everyone will love it! Have a great easter!Would like to know a good red or rose wine to take to friends this Easter and maybe even a nice cake recipe?
rose: e%26amp;J white grenache: goes well with anything
well i canna help you with cake as my baking is notoriously bad (even the birds wont eat them)! but for wine try fetzer rose, its really lush, not sweet but full of fruit flavours - YUMMMMMMMMM
if you going for red maybs a nice mcwilliams cabernet sauvignon, to my mind as good as the wolfblass already mentioned but at a fraction of the price, its really smooth and should please most palates. how bout making hot cross buns?
I always like White Zinfandel or White Grenache wines by Julio Gallo. They're like drinking cranberry juice! yum.
The best cake to make is a Simnel cake which is the traditional fruit and marzipan cake for Easter. Nigella has a good one in her Feast book if you can borrow a copy.
my favourite supermarket red wine is kendermanns dornfelder under 拢5 a bottle at tesco, can't help u for recipes my cakes are a hit or miss so i always buy them for taking to friends just in case they taste awful
A good red is Wolf Blass Gold Label
A Rose (all tend to cheaper wines) Mateus Rose for a sparkly one and for a sweeter fruitier one try Stowells White Zinfandel - its on offer at Netto 拢10.99 for a 3l box
ramada red is yummy (portugese)拢3.89 co op
j.p chenet is also yummy(french) 拢3,99 sainsburys
why not take something that complements chocolate, rather than chocolate itself, which they'll probably have lots of already?
I have a great recipe for pear and almond cake which goes well - let me know if you want it, and I'll type it out and send it over
Beaujolais Nouveau for the wine
Chocolate truffles for the dessert:
http://www.firelillychocolates.com/chotr鈥?/a>
Easter is a fine time for a great Sangaria... light and fruity
Easter spells Confetti cake with Creamy Frosting (Or 7 min frosting if you know how to make it) Topped of course with coconut (place in a bag and add a couple of drops of food coloring if you want to color it)
Just thinking if you also made divinity in the different colors to match the cake and placed the candy around the cake for that added EASTER *** look ***
SEW = Happy Easter...
fetzer syrah rose, a deep dark rose, thats perfect with choccy
its strawberry time,,how about a angel food cake with whip cream and fresh strawberries,cut the cake in 3 parts slice the berries save the pretty ones to top the cake spred with whip cream berries then more whip cream layering like a sandwich yummy try giving them some good sangria it is a very nice drinking wine fruity Delicious
Red Truck or White Truck wine...it's the best!lipstick kiss
Hi Biff. Sorry not much of a cake baking person ( M%26amp;S is usually my friend in times of need) but I did spend the last year in australia working in a wine bar and tried and tested many wines. My favourirte was actually a French Burgundy, medium bodied, dry by Louis Jardot. There are many red wines by Louise Jardot but one that is very good for quality and budget is the Beaujolais Villages. Can be bought in Tesco for about 拢6. Its beautiful smooth, great balance. I have taken this bottle to various family / friend dinners and they have all commented how nice it is and become a great fan. You must try it and everyone will love it! Have a great easter!Would like to know a good red or rose wine to take to friends this Easter and maybe even a nice cake recipe?
rose: e%26amp;J white grenache: goes well with anything
well i canna help you with cake as my baking is notoriously bad (even the birds wont eat them)! but for wine try fetzer rose, its really lush, not sweet but full of fruit flavours - YUMMMMMMMMM
if you going for red maybs a nice mcwilliams cabernet sauvignon, to my mind as good as the wolfblass already mentioned but at a fraction of the price, its really smooth and should please most palates. how bout making hot cross buns?
I always like White Zinfandel or White Grenache wines by Julio Gallo. They're like drinking cranberry juice! yum.
The best cake to make is a Simnel cake which is the traditional fruit and marzipan cake for Easter. Nigella has a good one in her Feast book if you can borrow a copy.
my favourite supermarket red wine is kendermanns dornfelder under 拢5 a bottle at tesco, can't help u for recipes my cakes are a hit or miss so i always buy them for taking to friends just in case they taste awful
A good red is Wolf Blass Gold Label
A Rose (all tend to cheaper wines) Mateus Rose for a sparkly one and for a sweeter fruitier one try Stowells White Zinfandel - its on offer at Netto 拢10.99 for a 3l box
ramada red is yummy (portugese)拢3.89 co op
j.p chenet is also yummy(french) 拢3,99 sainsburys
why not take something that complements chocolate, rather than chocolate itself, which they'll probably have lots of already?
I have a great recipe for pear and almond cake which goes well - let me know if you want it, and I'll type it out and send it over
Beaujolais Nouveau for the wine
Chocolate truffles for the dessert:
http://www.firelillychocolates.com/chotr鈥?/a>
Easter is a fine time for a great Sangaria... light and fruity
Easter spells Confetti cake with Creamy Frosting (Or 7 min frosting if you know how to make it) Topped of course with coconut (place in a bag and add a couple of drops of food coloring if you want to color it)
Just thinking if you also made divinity in the different colors to match the cake and placed the candy around the cake for that added EASTER *** look ***
SEW = Happy Easter...
fetzer syrah rose, a deep dark rose, thats perfect with choccy
its strawberry time,,how about a angel food cake with whip cream and fresh strawberries,cut the cake in 3 parts slice the berries save the pretty ones to top the cake spred with whip cream berries then more whip cream layering like a sandwich yummy try giving them some good sangria it is a very nice drinking wine fruity Delicious
Red Truck or White Truck wine...it's the best!
Cake recipe: sans sugar and flour?
hi, can any1 help me with cake recipes that have no flour or sugar and a safe for diabetics.
thanksCake recipe: sans sugar and flour?
Apple Kugel
Ingredients:1/2 pound (225g) broad noodles
1/2 pound (7g) margarine
1/2 cup (118ml) egg substitute
1/2 teaspoon (2.5ml) fructose (optional)
1 teaspoon (5ml) ground cinnamon
1/8 teaspoon (.6ml) ground nutmeg
1 small tart apple such as Granny Smith, peeled, cored, and thinly sliced
1/4 cup (59ml) golden raisins
1 tablespoon (15ml) chopped toasted almonds
butter-flavored cooking spray
1/2 tablespoon (22.5ml) dry bread crumbs
Instructions:1. Add noodles to rapidly boiling water and cook according to package directions until tender. Drain. Toss with margarine. Mix together remaining ingredients, except cooking spray and bread crumbs.
2. Preheat the oven to 325°F (165°C). Lightly spray a 9-inch square baking pan with cooking spray. Pour noodle mixture into pan. Top with breadcrumbs. Bake for 40 to 45 minutes, until a knife inserted in center comes out clean. Serve warm.
A dessert that will certainly bring compliments to any chef.
or
Banana Split Cake
Ingredients:6 1/2 graham crackers sheets (two 1 1/2 squares per sheet)
1 ounce sugar-free instant, vanilla pudding mix
2 cups fat-free milk
8 ounces light cream cheese
10 ounces canned crushed pineapple packed in juice, drained
4 medium bananas, sliced
8 ounce light whipped topping
3 tablespoons pecans, chopped
Instructions:Cover the bottom of a 9x13 inch pan with graham cracker sheets
In a medium bowl, prepare pudding with two (2) cups fat free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers.
Spread the crushed pineapple over the pudding layer and top with bananas, then add whipped topping. Sprinkle pecans on top.
A delicious dessert that is sure to please you sweet tooth and will compliment any diabetic diet.
or
Flourless Chocolate Cake
And this fabulous flourless recipe uses healthy honey rather than white sugar, so you can feel a little better about serving it. Believe me, it’s still pretty decadent, but well worth every sinfully delicious bite!
Honey, by the way, is another food with an ages-old link to love (think of “honeymoons!”), so its presence in this wonderful dessert really works!
INGREDIENTS
3/4 cup unsalted butter, cut into bits
6 ounces bittersweet chocolate, finely chopped
6 ounces semisweet chocolate, finely chopped
6 eggs, separated, at room temperature
1/2 cup honey, divided
1 tablespoon vanilla extract
1/8 teaspoon salt
1. Butter a 9- or 10-inch springform pan. Line the bottom of the pan with parchment paper or waxed paper. Butter the paper and flour the entire pan. Wrap the outside of the pan with foil.
2. Preheat oven to 350F and set a rack in the center of the oven.
3. Place the butter and chocolate in a bowl and set the bowl over, but not touching, a pot of hot water set on low heat. Do not allow water to boil. Stir occasionally and check to see when it is melted. Stir to blend and remove from the heat. Cool mixture to lukewarm. Meanwhile, beat the egg yolks and 1/4 cup of the honey with an electric mixer in a large bowl for 3 minutes, until the mixture is very thick and pale. Fold in the lukewarm chocolate mixture and then fold in the vanilla and salt. In another large bowl, using clean, dry beaters, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup honey, beating until medium-firm peaks form. Fold the whites into the chocolate mixture in three additions. Pour the batter into the pan and smooth the top.
4. Bake the cake 50 minutes until the top is puffed (and possibly cracked) and a tester inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan on a rack. Be forewarned: the cake will fall quite a bit.
5. Using a small knife, cut around the sides of the pan to loosen the cake and then remove the sides. Place a 9-inch tart pan bottom or cardboard round atop the cake. Invert the cake onto the tart pan bottom. Peel off the parchment paper. Invert the cake back on the serving platter.
or
Gâteau aux amandes
(Flourless Almond Cake)
INGREDIENTS:
1-1/2 cups + 1/4 cup sliced almonds
3/4 cups + 2 Tablespoons confectioners' sugar
4 large egg whites
1/4 teaspoon salt
3/4 teaspoon almond extract
cooking spray for cake pan
PREPARATION:
Preheat oven to 325°F. Cut an 8-inch circle from waxed or parchment paper to line the bottom of the cake pan.
1. Pour 1-1/2 cups of almonds and 3/4 cup of confectioners' sugar into the bowl of a food processor.
Process until finely ground.
2. Using an electric mixture and a clean bowl, beat egg whites until soft peaks form.
3. Gradually add the remaining 2 tablespoons of confectioners' sugar and beat until the peaks are stiff and glossy. Beat in the almond extract.
4. Sprinkle half of the almond/sugar mixture over the egg whites and using a rubber spatula fold them in. Repeat with remaining almonds.
5. Spray the cake pan with the cooking spray. Line with the paper round and spray it also.
6. Sprinkle the pan evenly with the remaining 1/4 cups of sliced almonds. Gently spread the batter into the pan and tap the pan on the counter to remove any air bubbles.
7. Bake 40 to 45 minutes. The cake should be golden and firm in the center.
8. Allow to cool completely in the pan.
orCake recipe: sans sugar and flour?
you can use substitutions
Flourless Chocolate Cake (Diabetic)
6 tablespoons margarine
10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
2 teaspoons instant espresso coffee crystals
1/8 teaspoon salt
1 large egg yolk
Rich Chocolate Glaze (optional, recipe follows)
1 teaspoon vanilla extract
Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.
Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (Do Not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired.
Makes 12 servings
Nutrition Information Per Serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol., 108 mg sodium.
Food Exchanges: 1/2 bread, 2 fat.
Rich Chocolate Glaze
1/4 cup skim milk
2 ounces unsweetened chocolate, cut into small pieces
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal®
Cool to room temperature; refrigerate glaze, if necessary, until thickened enough to spread.
Nutrition Information Per Serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol., 3 mg sodium.
core a tall order there! Well try this...
thanksCake recipe: sans sugar and flour?
Apple Kugel
Ingredients:1/2 pound (225g) broad noodles
1/2 pound (7g) margarine
1/2 cup (118ml) egg substitute
1/2 teaspoon (2.5ml) fructose (optional)
1 teaspoon (5ml) ground cinnamon
1/8 teaspoon (.6ml) ground nutmeg
1 small tart apple such as Granny Smith, peeled, cored, and thinly sliced
1/4 cup (59ml) golden raisins
1 tablespoon (15ml) chopped toasted almonds
butter-flavored cooking spray
1/2 tablespoon (22.5ml) dry bread crumbs
Instructions:1. Add noodles to rapidly boiling water and cook according to package directions until tender. Drain. Toss with margarine. Mix together remaining ingredients, except cooking spray and bread crumbs.
2. Preheat the oven to 325°F (165°C). Lightly spray a 9-inch square baking pan with cooking spray. Pour noodle mixture into pan. Top with breadcrumbs. Bake for 40 to 45 minutes, until a knife inserted in center comes out clean. Serve warm.
A dessert that will certainly bring compliments to any chef.
or
Banana Split Cake
Ingredients:6 1/2 graham crackers sheets (two 1 1/2 squares per sheet)
1 ounce sugar-free instant, vanilla pudding mix
2 cups fat-free milk
8 ounces light cream cheese
10 ounces canned crushed pineapple packed in juice, drained
4 medium bananas, sliced
8 ounce light whipped topping
3 tablespoons pecans, chopped
Instructions:Cover the bottom of a 9x13 inch pan with graham cracker sheets
In a medium bowl, prepare pudding with two (2) cups fat free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers.
Spread the crushed pineapple over the pudding layer and top with bananas, then add whipped topping. Sprinkle pecans on top.
A delicious dessert that is sure to please you sweet tooth and will compliment any diabetic diet.
or
Flourless Chocolate Cake
And this fabulous flourless recipe uses healthy honey rather than white sugar, so you can feel a little better about serving it. Believe me, it’s still pretty decadent, but well worth every sinfully delicious bite!
Honey, by the way, is another food with an ages-old link to love (think of “honeymoons!”), so its presence in this wonderful dessert really works!
INGREDIENTS
3/4 cup unsalted butter, cut into bits
6 ounces bittersweet chocolate, finely chopped
6 ounces semisweet chocolate, finely chopped
6 eggs, separated, at room temperature
1/2 cup honey, divided
1 tablespoon vanilla extract
1/8 teaspoon salt
1. Butter a 9- or 10-inch springform pan. Line the bottom of the pan with parchment paper or waxed paper. Butter the paper and flour the entire pan. Wrap the outside of the pan with foil.
2. Preheat oven to 350F and set a rack in the center of the oven.
3. Place the butter and chocolate in a bowl and set the bowl over, but not touching, a pot of hot water set on low heat. Do not allow water to boil. Stir occasionally and check to see when it is melted. Stir to blend and remove from the heat. Cool mixture to lukewarm. Meanwhile, beat the egg yolks and 1/4 cup of the honey with an electric mixer in a large bowl for 3 minutes, until the mixture is very thick and pale. Fold in the lukewarm chocolate mixture and then fold in the vanilla and salt. In another large bowl, using clean, dry beaters, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup honey, beating until medium-firm peaks form. Fold the whites into the chocolate mixture in three additions. Pour the batter into the pan and smooth the top.
4. Bake the cake 50 minutes until the top is puffed (and possibly cracked) and a tester inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan on a rack. Be forewarned: the cake will fall quite a bit.
5. Using a small knife, cut around the sides of the pan to loosen the cake and then remove the sides. Place a 9-inch tart pan bottom or cardboard round atop the cake. Invert the cake onto the tart pan bottom. Peel off the parchment paper. Invert the cake back on the serving platter.
or
Gâteau aux amandes
(Flourless Almond Cake)
INGREDIENTS:
1-1/2 cups + 1/4 cup sliced almonds
3/4 cups + 2 Tablespoons confectioners' sugar
4 large egg whites
1/4 teaspoon salt
3/4 teaspoon almond extract
cooking spray for cake pan
PREPARATION:
Preheat oven to 325°F. Cut an 8-inch circle from waxed or parchment paper to line the bottom of the cake pan.
1. Pour 1-1/2 cups of almonds and 3/4 cup of confectioners' sugar into the bowl of a food processor.
Process until finely ground.
2. Using an electric mixture and a clean bowl, beat egg whites until soft peaks form.
3. Gradually add the remaining 2 tablespoons of confectioners' sugar and beat until the peaks are stiff and glossy. Beat in the almond extract.
4. Sprinkle half of the almond/sugar mixture over the egg whites and using a rubber spatula fold them in. Repeat with remaining almonds.
5. Spray the cake pan with the cooking spray. Line with the paper round and spray it also.
6. Sprinkle the pan evenly with the remaining 1/4 cups of sliced almonds. Gently spread the batter into the pan and tap the pan on the counter to remove any air bubbles.
7. Bake 40 to 45 minutes. The cake should be golden and firm in the center.
8. Allow to cool completely in the pan.
orCake recipe: sans sugar and flour?
you can use substitutions
Flourless Chocolate Cake (Diabetic)
6 tablespoons margarine
10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
2 teaspoons instant espresso coffee crystals
1/8 teaspoon salt
1 large egg yolk
Rich Chocolate Glaze (optional, recipe follows)
1 teaspoon vanilla extract
Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.
Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (Do Not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired.
Makes 12 servings
Nutrition Information Per Serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol., 108 mg sodium.
Food Exchanges: 1/2 bread, 2 fat.
Rich Chocolate Glaze
1/4 cup skim milk
2 ounces unsweetened chocolate, cut into small pieces
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal®
Cool to room temperature; refrigerate glaze, if necessary, until thickened enough to spread.
Nutrition Information Per Serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol., 3 mg sodium.
core a tall order there! Well try this...
Could anyone please suggest a wheat-free & egg-free chocolate cake recipe?
My friend was recently diagnosed with a whole list of food allergies and I always feel guilty when eating my lunches in front of her. Also, one of her best friend's birthday is coming soon. Is there a really good recipe that you can suggest?
Note: she's allergic to egg-white, wheat, nuts and sesame seed. Those aren't all, just those commonly present in cakes.Could anyone please suggest a wheat-free %26amp; egg-free chocolate cake recipe?
Try putting Wheat free/ egg free in your search engine.
See belowCould anyone please suggest a wheat-free %26amp; egg-free chocolate cake recipe?
Found these recipes for you.... I have not baked them myself - hope this helps!
Dairy %26amp; wheat-free chocolate cake
Ingredients (serves 10)
Olive oil, for greasing
750mls (3 cups) soy drink
2 tbs white vinegar
295g (2 cups) rice flour
90g (1 cup) soya flour
95g (1 cup) cocoa powder
3 tsp baking powder
550g (2 1/2 cups) raw sugar
60mls (1/4 cup) olive oil
4 eggs
2 tbs vanilla essence
Method
Brush a 26cm (base measurement) springform pan with oil to lightly grease.
Place soy drink in a medium bowl and add vinegar. Sift rice flour, soya flour, cocoa powder and baking powder together into a large bowl. Stir in sugar.
Add oil, eggs and vanilla essence to soy drink mixture and whisk until well combined. Add 1/2 the soy drink mixture to the dry ingredients and use electric beaters to beat for 2 minutes or until well combined. Add remaining soy drink mixture and beat for a further 2 minutes.
Pour into greased pan and cook in preheated oven for 1 hour 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 5 minutes before turning onto a wire rack to cool completely.
http://www.taste.com.au/recipes/11159/da…
Dairy-free chocolate cake
Ingredients
1 tablespoon of instant coffee mixed with 100ml of hot water
75ml of water
75g/3oz caster sugar
75g of low fat vanilla Yofu - a yoghurt made with tofu - or prune puree
200g or self raising flour or wheat-free flour
1tsp bicarbonate of soda
3 tablespoons of cocoa powder
1/2 cup soya milk
1/2 tsp vanilla essence
For the icing 5 tablespoons of cocoa powder
1 tablespoon of yofu
Water to thicken
6 tablespoons of icing sugar
Serves: 12 people
Heat your oven to 190 degrees. Put the coffee and water mixture, yofu or prune puree sugar and syrup in a pan and heat through, stirring until sugar dissolves. Simmer for five minutes.
Stir in the dry ingredients and beat well. Stir in the soya milk and vanilla essence slowly to thicken. Put mixture into a cake tin and bake for 25 minutes, or until cake is cooked through.
For the icing, mix the cocoa powder and the icing sugar together - softly at first so you don't get any lumps. Then mix in the yofu and add water tablespoon by tablespoon, stirring in slowly until the mixture has thickened. Ice the cake with the mixture
Read more: http://www.dailymail.co.uk/health/articl…
Wheat free and Vegan chocolate cake
I’ve got to admit, having a good chocolate cake recipe is very important for someone who loves to bake. I’ve tried this recipe as both a cake and cupcakes; it will make about 12 cupcakes and one small cake. In addition to eating it all myself, I’ve given cupcakes to non-Vegans/allergy people and they said it was good.
Ingredients:
1.5 cups of spelt flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon vanilla
1 teaspoon distilled white vinegar
3/4 cup water
Sift together all the dry ingredients, then add the wet ones. Pour into greased pan and bake at 350F for 45 minutes. (If you are making cupcakes, I’d suggest setting the timer for about 12 minutes or so but keep an eye on it because I didn’t time it when I made mine.)
The verdict: Again, yummy. I think, personally, that this cake is better with a chocolate “buttercream” frosting than with a white one. Sugar sprinkles also add a little extra crunch that went nicely with the texture
Wheat free and dairy free chocolate cake
For the cake
300g sugar
300g dairy free margarine
300g gluten free rice flour
8 tbsp cocoa powder
1 egg
1 level tsp baking soda
100ml soya milk
100g cheap 70% dark chocolate (it tends to be lighter than expensive chocolate)
Raspberry jam, for the filling
For the butter icing
100g icing sugar
50g diary free margarine
2 tsp cocoa powder
For the fruit coulis
150g frozen raspberries
50g golden caster sugar
75ml orange juice
1tbsp corn flour
To serve
Accompany with fruits, such as a handful of blackberries, raspberries, and blueberries
1. Preheat the oven to 180°C.
2. Grease two 18cm diameter sandwich cake tins.
3. Stir the sugar and margarine together in a bowl thoroughly.
4. Add the rice flour, cocoa powder, egg and baking soda. Then slowly mix in the soya milk until the consistency of the mixture is slightly runnier than a normal cake.
5. Halve the mixture and pour each half into the prepared cake tins. Bake in the oven for 15 – 20 minutes.
6. Remove the cake from the oven when cooked and leave to cool in the tins on a cooling rack (approx. 20 minutes).
7. Make up the butter cream by sifting icing sugar into a bowl and combining with 50g of margarine and 2 teaspoons of cocoa powder.
8. Once cool, remove the sponges from their tins.
9. Spread the jam onto one sponge and the butter cream onto the other then join together carefully, as they can split.
10. Melt the dark chocolate on the stove over a pan of hot water and dribble over the cake carefully. Spread the chocolate over the top of the cake and allow to set (5 – 10 mins).
11. For the coulis, puree the frozen raspberries and push the pulp through a sieve to remove the lumps.
12. Add the sugar and place over a very low heat for 5 – 10 minutes.
13. Then add the orange juice until you have the required consistency and allow the coulis to cool (at least 15 mins).
Plating up
Take 1 slice of cake with the coulis poured over the top and around the plate. Add fresh fruit to the side.
http://www.itv.com/lifestyle/food/britai…
First of all, don't feel guilty eating anything in front of her. Do you think she feels guilty eating in front of you? Ridiculous.
Secondly, why should her BF's cake have to be wheat and egg free? Her BF is not allergic, SHE IS. Her BF shouldn't be punished w/ harsh dietary restrictions like that.
Finally, there are flourless choc cakes and eggless choc cakes. But a flourless one usually relies on eggs to hold it together. An eggless one relies on flour.
Get your friend a big Hershey's chocolate bar for her birthday ';cake.'; Everyone can enjoy it and she won't suffer for it.
Assuming if she is allergic to wheat, she'll be allergic to flour also, there's isn't a ';cake'; recipe, really. If she is not allergic to flour, try this one. I made it and my people loved it :
1+ 1/2 cup allpurpose flour,
2 tablespoon baking powder,
1/2 cup powdered sugar,
3 tablespoon unsweetened cocoa powder.
1 teaspoon vanilla,
1 teaspoon white vinegar.
5 tablespoon vegetable oil,
1 cup cold water / 1 cup cold milk.
Sift together the dry ingredients, then, make 3 holes in them and pour vanilla, vinegar, and oil in the separate holes. Mix. Then pour the water/milk, .mix until smooth. Pour the batter in a greased and lined pan, bake at 350 F preheated oven for app 25-30 min or until top springs back when lightly pressed. Decorate with your favourite frosting.
(it wouldn't rise as much as a cake with egg in it, but it won't be flat either).
Egg-Free, Wheat-Free, Dairy-Free Chocolate Chip Cookies
Ingredients
1/2 cup vegan butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/2 tablespoons unsweetened applesauce
1 1/4 cups brown rice flour
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup non-dairy chocolate chips
http://www.recipezaar.com/Egg-Free-Wheat…
Egg-free Milk-free Chocolate Cake
http://www.recipezaar.com/Egg-free-Milk-…
Note: she's allergic to egg-white, wheat, nuts and sesame seed. Those aren't all, just those commonly present in cakes.Could anyone please suggest a wheat-free %26amp; egg-free chocolate cake recipe?
Try putting Wheat free/ egg free in your search engine.
See belowCould anyone please suggest a wheat-free %26amp; egg-free chocolate cake recipe?
Found these recipes for you.... I have not baked them myself - hope this helps!
Dairy %26amp; wheat-free chocolate cake
Ingredients (serves 10)
Olive oil, for greasing
750mls (3 cups) soy drink
2 tbs white vinegar
295g (2 cups) rice flour
90g (1 cup) soya flour
95g (1 cup) cocoa powder
3 tsp baking powder
550g (2 1/2 cups) raw sugar
60mls (1/4 cup) olive oil
4 eggs
2 tbs vanilla essence
Method
Brush a 26cm (base measurement) springform pan with oil to lightly grease.
Place soy drink in a medium bowl and add vinegar. Sift rice flour, soya flour, cocoa powder and baking powder together into a large bowl. Stir in sugar.
Add oil, eggs and vanilla essence to soy drink mixture and whisk until well combined. Add 1/2 the soy drink mixture to the dry ingredients and use electric beaters to beat for 2 minutes or until well combined. Add remaining soy drink mixture and beat for a further 2 minutes.
Pour into greased pan and cook in preheated oven for 1 hour 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 5 minutes before turning onto a wire rack to cool completely.
http://www.taste.com.au/recipes/11159/da…
Dairy-free chocolate cake
Ingredients
1 tablespoon of instant coffee mixed with 100ml of hot water
75ml of water
75g/3oz caster sugar
75g of low fat vanilla Yofu - a yoghurt made with tofu - or prune puree
200g or self raising flour or wheat-free flour
1tsp bicarbonate of soda
3 tablespoons of cocoa powder
1/2 cup soya milk
1/2 tsp vanilla essence
For the icing 5 tablespoons of cocoa powder
1 tablespoon of yofu
Water to thicken
6 tablespoons of icing sugar
Serves: 12 people
Heat your oven to 190 degrees. Put the coffee and water mixture, yofu or prune puree sugar and syrup in a pan and heat through, stirring until sugar dissolves. Simmer for five minutes.
Stir in the dry ingredients and beat well. Stir in the soya milk and vanilla essence slowly to thicken. Put mixture into a cake tin and bake for 25 minutes, or until cake is cooked through.
For the icing, mix the cocoa powder and the icing sugar together - softly at first so you don't get any lumps. Then mix in the yofu and add water tablespoon by tablespoon, stirring in slowly until the mixture has thickened. Ice the cake with the mixture
Read more: http://www.dailymail.co.uk/health/articl…
Wheat free and Vegan chocolate cake
I’ve got to admit, having a good chocolate cake recipe is very important for someone who loves to bake. I’ve tried this recipe as both a cake and cupcakes; it will make about 12 cupcakes and one small cake. In addition to eating it all myself, I’ve given cupcakes to non-Vegans/allergy people and they said it was good.
Ingredients:
1.5 cups of spelt flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon vanilla
1 teaspoon distilled white vinegar
3/4 cup water
Sift together all the dry ingredients, then add the wet ones. Pour into greased pan and bake at 350F for 45 minutes. (If you are making cupcakes, I’d suggest setting the timer for about 12 minutes or so but keep an eye on it because I didn’t time it when I made mine.)
The verdict: Again, yummy. I think, personally, that this cake is better with a chocolate “buttercream” frosting than with a white one. Sugar sprinkles also add a little extra crunch that went nicely with the texture
Wheat free and dairy free chocolate cake
For the cake
300g sugar
300g dairy free margarine
300g gluten free rice flour
8 tbsp cocoa powder
1 egg
1 level tsp baking soda
100ml soya milk
100g cheap 70% dark chocolate (it tends to be lighter than expensive chocolate)
Raspberry jam, for the filling
For the butter icing
100g icing sugar
50g diary free margarine
2 tsp cocoa powder
For the fruit coulis
150g frozen raspberries
50g golden caster sugar
75ml orange juice
1tbsp corn flour
To serve
Accompany with fruits, such as a handful of blackberries, raspberries, and blueberries
1. Preheat the oven to 180°C.
2. Grease two 18cm diameter sandwich cake tins.
3. Stir the sugar and margarine together in a bowl thoroughly.
4. Add the rice flour, cocoa powder, egg and baking soda. Then slowly mix in the soya milk until the consistency of the mixture is slightly runnier than a normal cake.
5. Halve the mixture and pour each half into the prepared cake tins. Bake in the oven for 15 – 20 minutes.
6. Remove the cake from the oven when cooked and leave to cool in the tins on a cooling rack (approx. 20 minutes).
7. Make up the butter cream by sifting icing sugar into a bowl and combining with 50g of margarine and 2 teaspoons of cocoa powder.
8. Once cool, remove the sponges from their tins.
9. Spread the jam onto one sponge and the butter cream onto the other then join together carefully, as they can split.
10. Melt the dark chocolate on the stove over a pan of hot water and dribble over the cake carefully. Spread the chocolate over the top of the cake and allow to set (5 – 10 mins).
11. For the coulis, puree the frozen raspberries and push the pulp through a sieve to remove the lumps.
12. Add the sugar and place over a very low heat for 5 – 10 minutes.
13. Then add the orange juice until you have the required consistency and allow the coulis to cool (at least 15 mins).
Plating up
Take 1 slice of cake with the coulis poured over the top and around the plate. Add fresh fruit to the side.
http://www.itv.com/lifestyle/food/britai…
First of all, don't feel guilty eating anything in front of her. Do you think she feels guilty eating in front of you? Ridiculous.
Secondly, why should her BF's cake have to be wheat and egg free? Her BF is not allergic, SHE IS. Her BF shouldn't be punished w/ harsh dietary restrictions like that.
Finally, there are flourless choc cakes and eggless choc cakes. But a flourless one usually relies on eggs to hold it together. An eggless one relies on flour.
Get your friend a big Hershey's chocolate bar for her birthday ';cake.'; Everyone can enjoy it and she won't suffer for it.
Assuming if she is allergic to wheat, she'll be allergic to flour also, there's isn't a ';cake'; recipe, really. If she is not allergic to flour, try this one. I made it and my people loved it :
1+ 1/2 cup allpurpose flour,
2 tablespoon baking powder,
1/2 cup powdered sugar,
3 tablespoon unsweetened cocoa powder.
1 teaspoon vanilla,
1 teaspoon white vinegar.
5 tablespoon vegetable oil,
1 cup cold water / 1 cup cold milk.
Sift together the dry ingredients, then, make 3 holes in them and pour vanilla, vinegar, and oil in the separate holes. Mix. Then pour the water/milk, .mix until smooth. Pour the batter in a greased and lined pan, bake at 350 F preheated oven for app 25-30 min or until top springs back when lightly pressed. Decorate with your favourite frosting.
(it wouldn't rise as much as a cake with egg in it, but it won't be flat either).
Egg-Free, Wheat-Free, Dairy-Free Chocolate Chip Cookies
Ingredients
1/2 cup vegan butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/2 tablespoons unsweetened applesauce
1 1/4 cups brown rice flour
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup non-dairy chocolate chips
http://www.recipezaar.com/Egg-Free-Wheat…
Egg-free Milk-free Chocolate Cake
http://www.recipezaar.com/Egg-free-Milk-…
Boston cream filling recipe for cake?
i need the recipe for boston cream filling to spread between the cake
thank you!Boston cream filling recipe for cake?
Boston Cream Cake
Submitted by: Glenda
Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 3 Hours
Yields: 10 servings
';An easy delicious version of Boston CreamPie';
INGREDIENTS:
1 (18.25 ounce) package
yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared
chocolate frosting
DIRECTIONS:
1. Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
2. Mix pudding according to package directions, spread between layers.
3. Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
ALL RIGHTS RESERVED 漏 2008 Allrecipes.com Printed from Allrecipes.com 3/22/2008Boston cream filling recipe for cake?
Sometimes like to use all cream for a more rich custard filling... homeade custard filling is the best and Boston cream pie is my favorite cake in the world, enjoy!
Boston cream pie filling
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
one large package of instant pudding mix
1 1/2 cups of milk
mix together
half of a container of cool whip
I could eat this by its self
Boston Cream Filling
Ingredients
2 cups milk
1/4 cup granulated sugar
3 tablespoon cornstarch
1/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
Directions
In 2 quart saucepan mix milk, sugar, cornstarch, and salt, egg yolks. Cook over medium low heat, until mixture thickens and boils for 1 minute. Stir in vanilla. Let cool.
-------------------------------CREAM FILLING-----------------------------
1 1/2 c Milk; divided
2 tb Butter
1/3 c Flour
1 pn Salt
1/3 c Sugar
To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl,
combine the flour, salt and sugar. Then add 1/2 cup cold milk into dry
ingredients and stir until smooth. Slowly add some of the hot milk into the
bowl. Pour filling back into the saucepan and cook, stirring until thick.
Spread between cake, or spread on top with fruit
Pudding
3/4 C sugar
1/2 C flour
3 cups milk
3 eggs yokes
1 tsp vanilla
3 Tbsp butter
Combine Sugar flour and milk in med sauce pan...heat over med low heat until milk is hot....pour about 1 cup of hot milk into the beaten eggs to temper them.them pour into hot milk on stove...continue cooking and stirring until thick...remove from heat and add butter and vanilla.
Oh! One of my absolute FAVORITE desserts!
CREAM FILLING
1/3 c. sugar
2 TB. cornstarch
1/8 tsp. salt
1-1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla
Blend sugar, cornstarch %26amp; salt in med. saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boil. Boil and stir 1 min. Remove from heat; stir in vanilla. Cool to room temp
thank you!Boston cream filling recipe for cake?
Boston Cream Cake
Submitted by: Glenda
Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 3 Hours
Yields: 10 servings
';An easy delicious version of Boston CreamPie';
INGREDIENTS:
1 (18.25 ounce) package
yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared
chocolate frosting
DIRECTIONS:
1. Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
2. Mix pudding according to package directions, spread between layers.
3. Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
ALL RIGHTS RESERVED 漏 2008 Allrecipes.com Printed from Allrecipes.com 3/22/2008Boston cream filling recipe for cake?
Sometimes like to use all cream for a more rich custard filling... homeade custard filling is the best and Boston cream pie is my favorite cake in the world, enjoy!
Boston cream pie filling
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
one large package of instant pudding mix
1 1/2 cups of milk
mix together
half of a container of cool whip
I could eat this by its self
Boston Cream Filling
Ingredients
2 cups milk
1/4 cup granulated sugar
3 tablespoon cornstarch
1/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
Directions
In 2 quart saucepan mix milk, sugar, cornstarch, and salt, egg yolks. Cook over medium low heat, until mixture thickens and boils for 1 minute. Stir in vanilla. Let cool.
-------------------------------CREAM FILLING-----------------------------
1 1/2 c Milk; divided
2 tb Butter
1/3 c Flour
1 pn Salt
1/3 c Sugar
To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl,
combine the flour, salt and sugar. Then add 1/2 cup cold milk into dry
ingredients and stir until smooth. Slowly add some of the hot milk into the
bowl. Pour filling back into the saucepan and cook, stirring until thick.
Spread between cake, or spread on top with fruit
Pudding
3/4 C sugar
1/2 C flour
3 cups milk
3 eggs yokes
1 tsp vanilla
3 Tbsp butter
Combine Sugar flour and milk in med sauce pan...heat over med low heat until milk is hot....pour about 1 cup of hot milk into the beaten eggs to temper them.them pour into hot milk on stove...continue cooking and stirring until thick...remove from heat and add butter and vanilla.
Oh! One of my absolute FAVORITE desserts!
CREAM FILLING
1/3 c. sugar
2 TB. cornstarch
1/8 tsp. salt
1-1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla
Blend sugar, cornstarch %26amp; salt in med. saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boil. Boil and stir 1 min. Remove from heat; stir in vanilla. Cool to room temp
What are good websites to get recipes for cakes and sweets?
I absolutely love http://joyofbaking.com. They have beautiful pictures of their recipes plus very detailed instructions. Sometime more information than you need to know but you do learn things. I know that whenever I pick something from their site, it is going to be heavenly. I have never been disappointed. Just something to note, if they tell you that you must use a special ingredient as in type of chocolate, just use what you normally would. They tend to get a little fancy and I don't believe it would change the taste at all. You'll love it.What are good websites to get recipes for cakes and sweets?
I find everything on this site
http://allrecipes.com/What are good websites to get recipes for cakes and sweets?
paula dean website has some good things to look at!
I find everything on this site
http://allrecipes.com/What are good websites to get recipes for cakes and sweets?
paula dean website has some good things to look at!
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