Boscobel Beach Ginger Cake

This ginger cake dusted with fine sugar powder is so warm and delicious. Bake this delicious cake at your home with this easy to cook recipe. This festive celebrate the love with this delicious Boscobel Beach Ginger Cake Recipe.

Ingredients:

• 1 Cup of butter
• 1 ¼ Cups of brown Sugar (packed)
• 4 eggs
• ¼ cup of grated fresh ginger root
• 1 teaspoon of Vanilla extract
• 1 Cup of Milk
• 2 ½ Cups of flour for all purpose
• 4 teaspoons of baking powder
• 1 ½ teaspoons of grounded cinnamon
• Salt to taste (1/2 teaspoon)
• 2 tablespoons of confectioners’ sugar for dusting

Procedure:

1. Preheat the oven to 350 degree F that is 175 degrees C.
2. Grease the cake tin with flour and butter.
3. Take a container; add together flour, baking powder, grounder ginger, salt to taste and cinnamon. Keep this mixture aside
4. In one large bowl, mix together butter and brown sugar until the consistency is fluffy and light like a cream. Add eggs one at a time and stir with grated ginger root and vanilla.
5. Beat in the flour mixture with the milk alternately and mix it until it is incorporated very well. Pour butter in the prepared plan.
6. Bake the dough in preheated oven for 45-50 minutes. To check if the cake is ready, insert toothpick in the middle cake and take it out. If the toothpick comes out clean then the cake is ready.
7. Keep the pan to cool down for 10 minutes. Later unmold the cake in a serving plate.
8. Dust lightly with confectioners’ sugar over it and serve it.

Dulce de Leche Cake

This cake is a perfect creamy and white velvet cake which has the richness of cream and the roughness of the cake. A perfect combination of rough and smoothness.

Ingredients:

• 2 layer size white cake mix 1 packet
• ¾ cup of soften butter
• 5 egg whites
• ½ cup of water
• 2 tablespoons of finely shredded orange peel
• 1 recipe Dulce de leche Cream
• 1 recipe of whipped cream frosting
• 1 Recipe of Caramelized Sugar drizzle (optional)

Procedure:

Preheat the oven to 350 degree F and grease the baking tin.

Take large bowl, add in the cake mix, butter, eggs and water. Beat them well with the electric mixer on a low speed until it combines well.

Add in orange peel. Stir it well.

Spread the batter in a baking pan. Bake this For 40 minutes. To check if its baked well insert a tooth-peak.

After the cake is baked, let it cool for 10 minutes. Unmould the cake from the pan and remove the sides if the cake with the help of knife.

With the help of large knife cut the cake horizontally to make two layers.

Slide the wax paper underneath the cake layer and spread ¾ cup of Dulce de leche cream over the layer.

Top the another layer of cake. Cover the cake with cream and keep it to chill overnight.

Spread the whipped cream frosting over the top of the cake and sides as well.

Remove the wax paper from the under of the cake.

Before serving drizzle the Caramelized sugar Drizzle. Serve with any remaining Dulce de Leche Cream.

Enjoy the creamy delicious cake this festive season and treat your guests a perfect desert. Sever it with the creamy Dulce De Leche Cream and make it perfect end to you meal.

Kiev Cake Recipe

This recipe with a special layer sandwiched between the biscuit (crunchy meringue) is perfect recipe for cake lovers. Children love this recipe the most.

Ingredients for Meringue:

• 4 egg whites
• 1 cup of super fine sugar
• 1/8 teaspoons of cream of tartar
• 1 cup of nuts (chopped)
• 2 tablespoons of potato starch

Ingredients for Butter Cream:

• 3 egg yolks
• 1 cup of milk
• 1 cup of sugar
• 300 grams of butter
• 1 tablespoon of cocoa powder

Procedure for Meringue of Kiev Cake Recipe:

The quantity given above is for one cake layer, we need two layer, thus double the quantity to bake 2 layers.

Preheat the oven to 275 degree F.

Take a bowl, add in cream and egg whites. Soften this mixture on high speed to create is foamed peak.

Continue beating it on high speed and add sugar in it until it gets completely bind together and create a glossy peak.

Add in starch in the mixture and sprinkle some nuts over the top. Fold the nuts gently into the batter.

Pour the batter into baking pan and spread it evenly. Do not fill the pan completely, leave some space for the cake when it comes out after baking.

Bake the cake for 1.5 to 2 hours. Bake it until it gets firm, pale golden.

Let the cake to cool for some time. After cooling down, peel of the parchment.

In another bowl, prepare butter cream.

Stir it constantly and bring milk, sugar and yoil to the boiling temperature. Cook it until it gets thick. beat the cooled mixture in the batter and add cocoa powder.

Assemble the cake by layering the meringue with butter cream. Sprinkle some crushed meringue and nuts over the top if the cake.

The cake is ready to serve warm and soft. Topping can be as per your choice.