How To make South Of The Border Jalapeno Cream Cake
4 oz Good quality semisweet choco
-late 2 tb Coffee-flavored liqueur
1/2 c Unsalted butter; softened
3/4 c Plus 1 tablespoon sugar
3 lg Eggs; separated
Room temperature 2 ts Vanilla extract
3/4 c All-purpose flour
1 ts Ground cinnamon
1/2 c Finely ground blanched
-almonds 2 md Jalapeno peppers; seeded
De-ribbed & finely minced A pinch of salt Preheat oven to 350 degrees F. Butter 8 inch round cake pan. Place waxed paper circle to fit bottom of pan and butter waxed paper. Set aside. In top of double boiler over simmering water, melt chocolate with kahlua. Stir together until smooth. Set aside to cool. In large bowl using electric mixer set on medium speed, cream together butter, 3/4 cup sugar until thick and pale. Still beating, add yolks one at a time, beating well after each addition, until well blended. Turn speed to low and mix in chocolate mixture until well combined. Blend in vanilla. Add flour, cinnamon, almonds and jalapenos. Beat until well combined. In another bowl, beat egg whites with pinch of salt until stiff peaks form. With rubber spatula, fold 1/3 of egg whites into chocolate batter until well mixed. Fold in remaining egg whites until no streaks of white are visible. Pour batter into prepared pan. Bake in center of oven 25 minutes. Cake will be quite soft and underbaked in center. Let cool in pan on wire rack to room temperature for at least 1/2 hour. Run a thin, sharp knife around edge, invert cake onto a plate and peel off waxed paper. This cake is great served plain or with a dusting of powdered sugar. THE DESSERT SHOW SHOW #DS3252 -----
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Tacos aren’t just for Tuesday! At least, that is what everyone here at EATYALL & Pearson Farm believes. Learn how to cook two iconic and distinctive south of the border dishes with not one - but two - great chefs. Chef Paco Garcia will teach you how to make authentic PORK CARNITA TACOS with SPICY PEACH SALSA. Pastry Chef Diego Hernandez will demonstrate how to make the cake you have always wanted to make, TRES LECHES PEACH CAKE with CANDIED PECANS.
I once heard someone say that peaches are the taste of summer. We couldn’t agree more! Chef Paco will show you how those summer peaches will upgrade your taco game with authentic style, flavors and presentation. Chef Diego will take those same peaches and add pecans to put a spin on the perfect Latin dessert for any south-of-the-border meal.
RECIPE LINK HERE
0:00:02 Intro
0:02:39 Meat Prep
0:06:47 Heating Time
0:09:08 Taco Sauce Recipe
0:17:18 Chili Olio Prep
0:19:22 Mixing of Sauce to Olio
0:20:06 Tip: Add Heavy Whipping Cream (Optional)
0:21:09 Steak Prep
0:24:06 Chef Diego
0:24:56 Tres Leches Peach Cake Prep
0:25:58 Adding Whipping Cream on the First Layer of Cake
0:26:25 Milk Syrup Mixture
0:27:46 Adding of Peaches
0:25:58 Adding Whipping Cream on the Second Layer of Cake
0:28:52 Question: What is the best way to cut the cake in half evenly?
0:29:11 Tips on Cutting the Cake in Half
0:30:23 Decorating the Cake
0:30:56 Pecan Candy Recipe
0:31:58 Cooking of Peaches for the Cake
0:34:49 Cake Dough Recipe
0:36:19 Question: How to make sure that the egg and sugar mixtures really foamy?
0:37:17 Baking of Cake
0:39:36 Tasting of Peaches from Pearson Farm
0:41:51 Question: What temperature is the oven for candy pecan?
0:43:54 Chef Paco
0:47:05 Chopping the Meat
0:48:55 Pork Carnita Tacos Plating
0:54:05 Slicing of Cake with Chef Diego
0:56:53 Cake Tip
0:59:37 Wrap Up
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