How to make Caramel Chiffon Cake with Creamy Caramel Frosting and Buttercream Recipe
Melt in your mouth, soft & fluffy Caramel Chiffon Cake with Creamy Caramel Frosting and Buttercream Recipe.
This cake is so soft, very delicious and you will surely going to love it.
➡️ WRITTEN RECIPE:
If you tried it, I would love to hear your feedback how it turned out ????
▶️ Instant Condensed Milk Recipe
▶️ Homemade Butter
▶️ How to make Cake flour
▶️ Homemade Evaporated Milk
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Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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Chocolate mousse cake recipe [No Oven, No Eggs, No Gelatin] :
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Lotus Pudding Cake Recipe by Food Fusion
What's a perfect dessert? A delicious homemade lotus pudding cake made with the goodness of Olper's dairy cream. #OlpersDairyCream #GoodnessBarhjaye #FoodFusion #HappyCookingToYou #Desserts
Written Recipe:
Serves 8-10
Recipe in English:
Ingredients:
Prepare Caramel Milk:
-Condensed milk ½ Cup
-Sugar ¾ Cup
-Water ½ Cup
-Olper’s milk 1 Cup
Prepare Lotus Pudding:
-Lotus biscuits 12-15 or as required
-Olper’s cream 450ml
Assembling:
-Lotus biscoff spread ½ Cup
-Lotus biscuits as required
-Lotus biscuit spread
-Lotus biscuits crumbs
Directions:
Prepare Caramel Milk:
-In a bowl,add condensed milk.
-In a saucepan,add sugar,water,bring it to boil & cook until sugar caramelizes & turns brown.
-Pour half quantity in condensed milk & whisk well.
-In remaining caramelized sugar,add milk,mix well & set aside.
Prepare Lotus Pudding:
-Add Lotus biscuits in a zipper bag, crush them coarsely & then set aside.
-In a large bowl, add ice cubes & place another bowl over it, add cream & beat well until stiff peaks.
-Add caramelized condensed milk & beat well.
-Add crushed biscuits & fold the mixture then set aside.
Assembling:
-Dip lotus biscuits in caramelized milk and set them in an assembling dish.
-Add prepared lotus pudding & set with spatula.
-Now add another layer of soaked lotus biscuits prepared lotus pudding.
-Microwave lotus biscoff spread for 30 seconds,mix well & transfer to a piping bag.
-Garnish the top layer with lotus spread & lotus biscuit crumbs. Refrigerate for 15 minutes & serve!
Recipe in Urdu:
Ajza:
Prepare Caramel Milk:
-Condensed milk ½ Cup
-Sugar ¾ Cup
-Water ½ Cup
-Olper’s milk 1 Cup
Prepare Lotus Pudding:
-Lotus biscuits 12-15 or as required
-Olper’s cream 450ml
Assembling:
-Lotus biscoff spread ½ Cup
-Lotus biscuits as required
-Lotus biscuit spread
-Lotus biscuits crumbs
Tarkeeb:
Prepare Caramel Milk:
-Aik bowl may condensed milk dal dein.
-Saucepan mein cheeni or pani daal kar boil karlen or itna pakayen k sugar caramelize ho kar brown hojaye.
-Caramelize sugar ki adhi quantity condensed milk mein dal kar achi tarhan mix ker lein.
-Remaining caramelize sugar mein doodh dal kar achi tarhan mix karen or alag rakh den.
Prepare Lotus Pudding:
-Aik zipper bag may lotus biscuits daal kar bailan ki madad se crush kar k alag rakh den.
-Baray bowl may ice cubes daal kar aik dusra bowl rakh den,cream dal kar stiff peaks tak beat karlen.
-Caramelized condensed milk dal kar beat karen.
-Ab crushed lotus biscuits dal kar fold karen or alag rakh den.
Assembling:
-Lotus biscuits ko tayar kiye huye caramelized milk may dibo kar aik dish may assemble karen.
-Lotus pudding daal kar spatula se set karen.
-Ab lotus biscuits or lotus pudding ki aik or layer lagayen.
-Lotus biscoff spread ko 30 seconds tak microwave kar k milayen & piping bag mein dal dein.
-Top layer ko lotus spread or lotus biscuits crumbs se saja kar 15 minutes kliya refrigerate karden or serve karen!
Giant Magnum Double Caramel Icecream Cake How To Cook That Ann Reardon
How to make a giant Double Caramel Magnum Ego ice-cream. Recipe details:
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new video every Friday.
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Ice Cream Sandwich Cake
Here is what you'll need!
ICE CREAM SANDWICH CAKE
Servings: 9
INGREDIENTS
12 ice cream sandwiches
2 pints of chocolate ice cream, softened
1 8-ounce container whipped topping
12 sandwich cookies, crushed
PREPARATION
1. In an 8x8-inch square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
2. Top layer of sandwiches with a layer of chocolate ice cream. Add another layer of ice cream sandwiches, and another layer of chocolate ice cream. Freeze for 1 hour.
3. For the icing, combine whipped topping with crushed sandwich cookies until well mixed and cover frozen cake.
4. Garnish with more crushed sandwich cookies and serve immediately or freeze.
5. Enjoy!
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Christmas Berries & Cherry Chocolate Ice Cream Layer Cake | Cook with Curtis Stone | Coles
On dessert duty this Christmas? Curtis shows you how to make this show-stopping chocolate ice cream cake. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone's Berries & Cherry Chocolate Ice Cream Layer Cake
Serves 16 Prep 1 hour 20 mins (+ cooling, 20 mins standing, 1 hour chilling & 4 hours freezing time) Cooking 25 mins
1/3 cup (35g) cocoa powder
1 1/4 cups (185g) plain flour
1 1/4 tsp bicarbonate of soda
11/3 cups (295g) caster sugar
1/3 cup (80ml) vegetable oil
2 extra-large Coles Australian Free
Range Eggs
1 tsp vanilla extract
1/2 tsp sea salt flakes
1/2 cup (125ml) buttermilk
1 tbs caster sugar, extra
2L vanilla ice cream, softened
250g strawberries, halved
250g blueberries, divided
250g raspberries, divided
Mixed berries, to serve
Cherry Sauce & Frosting
1/3 cup (75g) caster sugar
1/4 cup (60ml) lemon juice
600g cherries, pitted, divided
125g unsalted butter, softened
1 1/2 cups (240g) icing sugar
1/2 tsp almond extract
1. Arrange a rack in the centre of the oven and preheat to 175°C (155°C fan-forced). Lightly grease and line a 20cm (base measurement) round cake pan and a 15cm x 38cm (base measurement) rimmed baking tray with baking paper. In a small saucepan, bring 1/2 cup (125ml) water to a simmer over medium heat. Remove from heat and whisk in the cocoa powder. Set aside for 10 mins to cool.
2. In a small bowl, whisk the flour and bicarbonate of soda. In a large bowl, whisk the sugar, oil, eggs, vanilla and salt to combine. Add the flour mixture and buttermilk, in 2 batches, alternating between each addition. Whisk in the cocoa mixture.
3. Pour 600g of the batter into the prepared tray. Pour the remaining batter into the prepared cake pan. Bake for 20 mins or until the cake in the baking tray springs back gently when pressed. Bake cake in the cake pan for a further 5 mins or until cake springs back gently when pressed. Set aside for 10 mins to cool. Invert cakes onto wire racks. Remove paper and set aside to cool completely.
4. Meanwhile, to make the cherry sauce and frosting, in a small saucepan over medium heat, bring the caster sugar, lemon juice and 450g cherries to a simmer. Cook, stirring frequently, for 10 mins or until the mixture thickens slightly. Set aside to cool slightly. Transfer to a blender and blend until the cherry sauce is smooth.
5. In a medium bowl, using an electric mixer on medium-low speed, beat the butter, icing sugar and almond extract for 2 mins or until very pale. Add 2 tbs cherry sauce. Beat until
combined. Place the remaining cherry sauce in the fridge until needed.
6. Invert the rectangular cake onto a large chopping board. Trim 1.5cm from each side. Top with cherry frosting, spreading evenly to the edges. Place in the fridge for 30 mins or until the frosting is firm.
7. Cut the rectangular cake into quarters. Place one quarter on a plate. Top with another quarter and gently press to adhere the layers. Repeat with the remaining quarters. Cover with plastic wrap and place in the fridge for 30 mins or until layers are firm.
8. Using a warm knife, trim the iced cake to a 16cm x 10cm rectangle. Halve the cake crossways and cut each half lengthways into six 1.5cm-wide strips, wiping the knife clean after each cut.
9. Line a 23cm (base measurement) round springform pan with baking paper. Transfer the round cake to the prepared springform pan. Arrange the cake strips around the edge of the cake, flush with the edge of the pan. Spread half the ice cream over the round cake. Drizzle 2 tbs cherry sauce over the ice cream and use a round-bladed knife to gently marble. Top with one-quarter of the strawberries, one-quarter of the blueberries and one-quarter of the raspberries. Repeat layering with the remaining ice cream, 2 tbs cherry sauce and one-third of remaining berries. Cover with plastic wrap and place in the freezer for 4 hours or until firm.
10. In a large bowl, combine the remaining cherries, the remaining berries and the extra sugar and toss to coat. Set the berry mixture aside for 10 mins to develop the flavours.
11. Transfer the cake to a serving platter and set aside for 10 mins to soften. Top the cake with half the berry mixture. Serve immediately with remaining cherry sauce and remaining berry mixture.
Make ahead
The ice cream cake can be assembled up to 5 days ahead, covered and frozen. Top with berries just before serving.
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