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How To make Viennese Dreamcake
3 c All purpose flour
1 tb Baking powder
1 1/2 ts Sugar
1/2 ts Salt
2/3 c Vegetable shortening
6 Egg yolks
1 ts Vanilla
Rich Fudge Frosting 1/2 c Butter or margarine (1
-stick) 1/2 c Cocoa powder (not a mix)
1/4 c Water
10 oz Confectioner's sugar, sifted
1 ds Salt
2 tb Brandy
Sift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening, egg yolks and vanilla in large bowl of electric mixer at high speed, 3 minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture alternately with milk, beating after each addition, just until gatter is smooth. Pour batter into two greased and floured 9 inch layer cake pans, dividing evenly. Bake in miderate oven 350 degrees, for 30 minutes or until centers slpring back when lightly pressed withfingertip. Cool layers in pans on wire racks; 10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool
completely. Put layers together and frost wht RICH FUDGE FROSTING, garnish with ROYAL FROSTING and CAKE LACE. FICH FUDGE FROSTING: Melt butter or margarine with cocoa in a large saucepan over low heat stirring often, until misture is smooth; remove fom heat. Beat in confectioner's sugar, salt and brandy until smooth with electric mixer at high speed. TIP: If mixture becomes too thick while frosting cake, add a few drops hot water and beat. FROM: Family Circle - Best Ever Baking - Nov. 1984
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Plum cake using Cake gel | Bakery style plum cake | price of plum cake | தமிழ்
I have shared the recipe for plum cake in this video. I have made it using cake gel to bring out the texture of plum cakes available in bakery. I have shared the plum cake recipes without cake gel in our channel, do check those out.
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Definition and spelling of the word TORTE.
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(00:00) Intro
(00:07) As a noun
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As a noun (00:07):
• rich cake usually covered with cream and fruit or nuts; originated in Austria
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INGREDIENTS
===========
Black Raisins(seedless) - 1/2 Cup(50 gm)
Raisins - 1/4 Cup
Tutti Frutti - 1/4 Cup
Cherry - 1/4 Cup
Rum - 1/2 Cup (100 ml)
Cashew nuts - 10 nos.
Pista - 10 nos.
Sugar - 2 Tbsp
Water - 2 Tbsp
All purpose flour - 1/2 Cup
Baking powder - 1/2 Tsp.
Salt - 1 Pinch
Clove powder - 1/4 Tsp.
Sugar - 6 Tbsp
Un-salted butter - 25 gm (2 Tbsp.)
Egg - 1
Vanilla Essence - 1/2 Tsp.
Orange zest - 1 Tbsp.
Dalgona Cake (NO BAKE CAKE)
Dalgona Cake (NO BAKE-Mousse cake)
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White cream base:
5 1/2 pcs. Chocolate Fudgee barr, cut
1 tbsp gelatin, clear & unflavored
3 tbsp very hot water
370 ml all purpose cream,chilled overnight
150 ml condensed milk,chilled overnight
1/2 cup powdered milk (optional)
Toppings:
1 tsp gelatin, clear & unflavored
1 tbsp very hot water
370 ml all purpose cream, chilled overnight
150ml condensed milk, chilled overnight
4 tbsp instant coffee powder(more or less)
1/4 cup white sugar(optional)
1/2 cup Milo(more or less)
Procedure:
1) Place cakes onto the container
2) Dissolve gelatin into the hot water
3) Whip cream on high speed until doubled in size
4) Add condensed milk and powdered milk
5) Add dissolved gelatin and mix it well
6) Pour cream mixture until 3/4 of each container
7) Chill it overnight
8) Toppings: Dissolve gelatin into th hot water
9) Whip cream on high speed until doubled in size
10)Add condensed milk and dissolved gelatin. Mix it well
11)Separate 1/4 of the cream mixture.Mix it well
12)3/4 cream mixture: Add instant coffee powder and white sugar
13)1/4 cream mixture: Add Milo powder
14)Pour onto the first layer and chill until ready to serve
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For this we can use any full fat milk (non processed milk). ie milk directly from cow or anything else. The colou of the cream is depends upon the milk fat colour. Some of the fat has white colour. Then the cream will be white. Because our process is by hand some of the fat will go through the strainer.
If your milk has more cream then you get more whipping cream. The quantity of whipping cream is depends upon the creaminess of your milk. Then you can store this whipped cream in the fridge not in freezer in a container for one week... or you can store the cream in the freezer and then you can take and beat it well. Rememeber it should not contain any crystal. Normally you got whipped cream for 1 kg cake from 4litre milk.. or as the cream of your milk. The thickness of the milk is depends upon the food, climate, breed and area. Thank you....
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