Vanilla and Cherry Cake Recipe | Cooking Craft
This Vanilla and Cherry cake is so deliciously, creamy, and melts in the mouth. It is flavorful and easy to make.
#vanillaandcherrycake
#cherrycake
#vanillacake
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Strawberry Roll Cake Recipe:
Cherry Galette Recipe:
Cherry Clafoutis Recipe:
Ingredients:
Vanilla cream:
2 eggs
75 g sugar
1 tsp vanilla essence
50 g flour
500 ml milk
Dough:
3 eggs
150 g sugar
1 tsp vanilla essence
100 g butter
100 g milk
2 cups all-purpose flour
1 tsp baking powder
1 cup cherry
Directions:
1. In a saucepan add the ingredients for vanilla cream. Mix well and put on medium-high and mix until ready.
2. Pour the vanilla cream into a bowl, cover with clingfilm and let it completely cool.
3. Mix the eggs with sugar and vanilla until light cream. Continuing to mix add the butter and milk. Sift the flour and baking powder and gently mix with a spatula.
4. Pour the batter into a 25 cm pan, add the vanilla cream using a spoon, and put the cherry over the vanilla cream.
5. Bake a 180C for 45 minutes or until passing the toothpick test.
6. Sprinkle with powdered sugar.
7. Bon Appetit!
വായിലിട്ടാൽ അലിഞ്ഞ് പോകും Chocolate cake recipe | easy chocolate cake | how to make chocolate cake
വായിലിട്ടാൽ അലിഞ്ഞ് പോകും Chocolate cake recipe | easy chocolate cake | how to make chocolate cake |Ashers Heaven
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Ingredients
Maida 1cup
Cocoa powder 3tbsp
Baking powder 1/2tsp
Baking soda 1/4 tsp
Batter
Egg 4
Sugar powder 1cup
Sunflower oil 1/2 cup
Vanilla essence 1/2tsp
Whipping
Whipping cream 1 1/2 cup
Vanilla essence 1/2 tsp
Cocoa powder 1tbsp
Melted chocolate 4tbsp
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#chocolatecake #chocolate #cakedecorating #chocolatesauce #cake #bestchocolatecake
#easychocolatecake #chocolateganache #moistchocolatecake #yummy #cooking #malayalamcakes #cakerecipe
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Topics covered
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Gone to Heaven Chocolate Pie | Homemade Southern chocolate pie | Chocolate pie cooked on the stove
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
Watch more #BarefootContessa on #StreamOnMax!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Diplomat Cream - Custard & Whipped Cream Heaven - Recipe For Cakes & Pastries
Diplomat Cream Ingredients:
#recipe #homemade #desserts
* 4 egg yolks
* 130 gr. sugar
* 40 gr. corn starch
* 1 teaspoon vanilla
* 400 gr. Hot milk
* 1 cup heavy cream
Diplomat Cream Directions:
* Mix the egg yolks, sugar, corn starch and vanilla and stir.
* Add the hot milk on the mixture and on the stove mix for about 5 minutes until thick.
* Take out of the stove cover the custard and let chill.
* Whip the heavy cream then add the custard and mix.
* Enjoy! Use this heavenly cream for any cakes or
pastries.