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How To make Chocolate Nutmeg Cakeroll
1/2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
4 Eggs
seperated
1/2 ts Vanilla extract
1/2 c Sugar:
divided
Confectioner's sugar Chocolate leaves (recipe -below) Chocolate Nutmeg Filling: 1 Envelope unflavored gelatin
1 1/4 c Nestle Toll House Semi-sweet
-chocolate morsels--reserved From 12 oz. pkg. 1 ts Sugar
1/2 ts Vanilla extract
1/4 ts Nutmeg
1 Egg yolk
2/3 c Heavy cream
Chocolate Sponge Cake: One 12 oz. pkg. (2 cups) Nestle Toll House Semi-sweet Chocolate Morsels--divided Cake: Preheat oven to 375 F. Melt over hot (not boiling) water HALF CUP morsels; stir till smooth. Set aside. Combine flour, baking powder and salt. Beat together egg yolks and vanilla till thick (5 minutes). Gradually add 1/4 cup sugar, beating till sugar dissolves. Gradually add melted morsels, beat well. Beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar; beat till stiff peaks form. Fold in chocolate mixture. Sprinkle with flour mixture; fold in. Spread evenly in greased and floured 15 X 10 X 1-inch pan. Bake at 375 degrees for 12 to 15 minutes. Loosen cake; invert onto towel
sprinkled with confectioner's sugar. Roll up cake (with towel) starting from the short side. Cool. seam-side down. Unroll; spread evenly with filling. Roll up (without towel). Sprinkle with confectioner's sugar. Top with chocolate leaves. Chocolate Nutmeg Filling: In blender container combine 3 tblspns cold water and the gelatin; let stand for 2 minutes. Add ONE THIRD CUP boiling water. Cover; blend on high speed till gelatin dissolves. Add 1 1/4 cups morsels, sugar vanilla and nutmeg. Cover; blend till
smooth. With the blender on LOW speed, add the egg yolk with cream. Add HALF CUP ice cubes (about 3); blend till mixture begins to thicken and ice cubes melt. Transfer to bowl; place in ice bath until mixture mounds (about 15 minutes). Chocolate Leaves: Melt over hot (not boiling water), the remaining 1/4 cup morsels. With small spatula, coat underside of a dry mint
leaf or silk leaf with chocolate. Wipe off front of leaf. Place on waxed paper lined cookie-sheet; freeze till firm. Peel leaf off chocolate leaf.
How To make Chocolate Nutmeg Cakeroll's Videos
Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
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Pumpkin Roll
This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round!
RECIPE:
This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.
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Easy Carrot Roll Cake Recipe
Carrot Roll Cake
Ingredients:
3 eggs
2/3 cup of sugar
1 TBSP of Vanilla
1/2 tsp of salt
1 tsp of Baking powder
1 tsp of ginger
1/4 tsp of nutmeg
2 tsp of Cinnamon
3/4 flour
2 cups of shredded carrot
filling:
6 oz of cream cheese
4 TBSP of butter
2 cups of powdered sugar
1 TBSP of Vanilla
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Chocolate Caramel Chiffon Roll Cake
#Butternut #ChocoButternut #ChocolateButternut #ChocoCaramelButternut
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If you have any request, please comment below and I will do my very best to make it.
A very tasty, soft and fluffy, melt in your mouth Choco Caramel Butternut Roll Cake.
Chocolate Chiffon Roll Cake:
- 4 large Egg whites
- 4 large Egg yolks
- 56 g Cake flour
- 15 g Coco powder
- 90 g granulate white Sugar
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 30 ml Vegetable oil
- 45 ml water with 1/2 tsp coffee powder (room temperature)
- 1 tsp Vanilla extract
- A pinch of salt
Butternut Streusel:
- 1 1/2 cup All purpose flour
- 1/2 cup granulated white Sugar
- 1/3 cup melted butter
- 1/2 tsp Nutmeg powder
- 1 tsp Cinnamon powder
- Orange food coloring
Chocolate Glaze:
- 35 g Butter
- 75 g granulated white Sugar
- 26 g Coco powder
- 90 ml Full cream milk
- 1/2 tsp Vanilla extract
- 1/2 tsp Coffee powder
Frosting:
- 1 cup Heavy/thickened/whipping cream
- 1 tbsp granulated white Sugar
For the Caramel:
- Nestle Caramel in a can
➡️ Dulce de Leche| Caramel Condensed Milk
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Carrot Cake Roll Recipe
As we will celebrate Easter soon, here is an easy recipe you can try for this holiday. This is a great way to enjoy the carrot cake without having to do a lot of decorating as to a regular cake. Being in form of a roll the only thing you have to do at the end is to sprinkle some powdered sugar on top and is done. The Mascarpone cheese filling in combination with the carrot cake is just awesome. Everybody loved this. Give it a try, I am sure you will love it too :)
Ingredients
Makes about 10 servings
Cake
3 eggs
2/3 cup (135g) sugar
1/2 tsp salt
1 tsp vanilla extract
2 tbsp canola oil
1 tsp lemon juice
2 cups grated carrots (about 2 medium carrots)
3/4 cup (100g) flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
Filling
1 cup (240 ml) heavy cream
8-ounce (250g) Mascarpone cheese, room temperature
1/2 tsp cinnamon
1/2 cup (60g) powdered sugar
1 tsp vanilla extract
Dusting
1/4 cup (30g) powdered sugar for the towel and topping
Directions
1. Preheat the oven to 350F (180C). Butter a 12 X16 inch (30 x 40 cm) baking tray and line it with parchment paper.
2. In a large bowl add eggs ,sugar, salt and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add carrot and lemon juice. Fold until well combined.
3. Sift the flour, baking powder, baking soda, cinnamon, ginger and nutmeg over the bowl. Gently fold the flour in. Carrots may be different each time, either with more juice or dry. For this cake it is preferably to be more dry, but if they are too juicy you may need to add gradually another 1/4 cup to 1/2 cup flour in the mixture.
4. Pour the batter into the pan and spread evenly into the corners using the back of the spatula.
5. Bake for 15 minutes. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel.
6. Sprinkle the top of the cake with powdered sugar.
7. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm either wise it cracks. Let cool completely.
8. Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat Mascarpone cheese with powdered sugar, cinnamon, and vanilla. Fold together.
9. Unroll the cake and spread the filling evenly over the cake.
10. Roll the cake back up. Sprinkle with more powdered sugar before serving.
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EASY Pumpkin Cheesecake Cake Roll! With Pumpkin Sponge Cake & Cheesecake Filling!
FULL RECIPE HERE:
Fall is all about pumpkin and this pumpkin cheesecake cake roll will excite your taste buds! This roulade is made with a pumpkin sponge cake and filled with a creamy, cream cheese frosting. I love to add a drizzle of caramel sauce to the top for extra sweetness.
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