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How To make Grand Marnier Flan Cake
1 c Sugar
4 Egg yolks
2 Eggs
14 oz Sweetened condensed milk
3/4 c Half and half
1 ts Grated orange peel
1/4 c Grand Marnier
Cake batter Fresh fruit in season
CAKE BATTER:
3/4 c Sifted cake flour
1/2 c Sugar
1 ts Baking powder
1/4 ts Salt
2 Egg yolks
3 tb Oil
1 tb Grand Marnier
3 tb Orange juice
3 Egg whites
1/4 ts Cream of tartar
RUM GLAZE:
pt Syrup 2 tb Sugar
1 tb Cornstarch
1 tb Dark rum
1 tb Butter
Caramalize 1/2 cup sugar in heavy skillet or saucepan. Quickly pour into 3-quart oval shaped baking dish, covering bottom evenly. In bowl, beat together egg yolks, eggs, remaining 1/2 cup sugar, condensed milk, half and half, orange peel and 1 tablespoon Grand Marnier. Turn into caramel-lined dish. Prepare Cake Batter. Gently spoon over flan mixture. Place dish in larger pan and pour in hot (not boiling) water to come half-way up sides of baking dish. Bake at 325F for 1 hour or until cake is done. Cool on rack. Spoon over remaining 3 tablespoons liqueur. Chill, Covered, until ready to serve. Invert onto serving platter and garnish with berries, oranges or other fresh fruit. Makes 10 to 12 servings. Sift together flour, 1/4 cup sugar, baking powder and salt in small bowl. Make well in center and add yolks, oil, liqueur and orange juice. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff, but not dry. Gently fold batter into whites. Blend reserved pineapple syrup, sugar, cornstarch and rum in small saucepan. Heat to boiling until thickened and clear. Stir in butter. Cool for 5 minutes. Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Sept. 17 1991
How To make Grand Marnier Flan Cake's Videos
How to Make a Vanilla Soufflé | Emojoie
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※Turn on the subtitle [CC] to see the details of the recipe
1:52 Vanilla Soufflé
2 servings(9 cm ramekins 180-230 ml)
2 egg yolks
10 g sugar
15g cake flour
135 g milk
15g butter
1 tsp vanilla
2 egg whites*Egg whites for meringue are used at room temperature.
30 g sugar
200°C for 13-14 minutes
*Use a large egg.
*If you use a small oven, set it to 180°C for the last 3 minutes.
It may burn if it remains at 200°C. Please do not open the oven when you change the temperature.
*The souffle I eat at the end of the video is made of 8g flour and 8g cornstarch. It’s softer than 15g of flour souffle. I forgot to sprinkle powdered sugar on the souffle made from 15g of flour, so I remade it. I recommend using only flour.
00:16 Custard sauce
2 egg yolks
35g sugar
160g milk
1 tsp vanilla
*Use a large egg.
* Preheating is necessary. You must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
* In the video, it’s baked in the normal mode of heating up and down. When using the convection function or gas oven, lower the temperature by 10-20 ℃ and bake.
The oven I used in the video: ELECTROLUX EOC6631
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Best Orange Cake with Chocolate Sauce Recipe
Who can resist a moist orange cake with chocolate sauce? Learn how to make it! This version is made sophisticated through the use of orange zest, Grand Marnier and white marzipan. Simple to make, this orange cake is a winner for both special occasions and informal gatherings.
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Orange Cake ingredients: 0:22
Orange Cake method: 00:41
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How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
Print This Recipe here ►
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Orange flan
Elegant and tasty dessert
Κρέμα Grand Marnier με Creme Patisserie Carte D'Or Buffet
Grand Marnier Chocolate Flan with Fruit & Pecans
A delicious Chocolate cake with a orange liqueur flavor (French - Grand Marnier) with Flan, fresh seasonal fruits - A must to be on your table to enjoy with your guests