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.

Lemon Meringue Cup-Cakes

The Lemon meringue cup-cakes look very colorful and sweet too. This cup-cake can be prepared with the microwave oven in a traditional way using lemon curd, which saves enough time, However the flavor doesn’t skimp.

Ingredients

Cup-cakes:

1 1/2 cups - Cake Flour - Blend (Brand - King Arthur and Unbleached)
1 tea-spoon – Full of baking powder
1/4 tea-spoon - Salt
1/4 tea-spoon – Soda (Baking)
2/3 cup - Sugar
1/3 cup – Butter (at room temperature)
1 – Egg (at room temperature)
1/2 tea-spoon - Vanilla (extract)
1/2 tea-spoon - Dough Flavor (pretty buttery and also sweet, which is optional)
2/3 cup - Buttermilk

For Lemon Curd:

1 batch - Lemon Curd

For Meringue

3 - Egg (whites alone)
1/4 tea-spoon - Cream (Brand: Bakewell)
1/8 tea-spoon - Salt
6 table-spoons – Sugar

Directions

First the oven should be heated to 400° f degrees and Take 12 – cup-cake cups or else muffin pan which comes with paper liners; Spray some cooking spray over the liners.

The cup-cakes: In a bowl attached to the mixture. Mix the ingredients like 1. Cake flour, 2. Baking powder, 3. Salt, 4. Baking soda, 5. Sugar, 6. Butter, 7. Egg, 8. Vanilla, 9. Dough flavor, 10. Butter-milk.

Blend the above mixture on a medium speed for about 2 - 3 minutes till the mixture turns pretty smooth.

Add the balance buttermilk (1/3 cup) and mix it on a medium speed for about 1- 2 minutes. Occasionally scrape the sides and also the bottom of the bowl, and mix it up nicely.

Fill the cup-cake cups with the above mixture and bake in a pan for about 15 - 17 minutes, till the edges turn golden brown in color. Shift it to a rack and allow it to cool fully.
Prepare lemon curd viewing the recipe, and keep it aside and allow it to cool till it gets thick.

Just create a dent in the middle of the cupcake with the help of cup-cake corer, and in that curved part fill it with lemon filling. This should be followed by all the other cupcakes, then prepare the meringue.

Meringue is pretty easy to make if you follow the recipe. Once the meringue is ready just place it over the cupcakes, and then toast it with a torch till it turns golden brown in color. Serve it pretty warm.

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Mandarin Orange Cake

This is cool, creamy, moist and delicious cake, which everyone will love to have. It is basically a orange flavored recipe along with pineapple frosting. Let us learn how to make this cake recipe in simple way.

Ingredients

• 1 packet of yellow cake mix
• 4 eggs
• 1 cup of vegetable oil
• 1 can of mandarin orange segments
• 1 container of thawed frozen whipped topping
• 1 can of crushed pineapple along with juice
• One pack of vanilla pudding mixture

Procedure

Pre-heat the electric or micro-oven to 350 degree F.

Grease the baking tin with butter and flour.

Take a large bowl, add in eggs, oil, mandarin orange juice and cake mix. Combine them well until it get smooth. Beat it with electric mixer.

Pour this batter into the baking tin.

Keep the pan to bake for 35-40 minutes. Check the cake after 30 minutes by inserting a tooth-pick. Once the tooth-pick comes out as clean this suggests that the cake is ready or else keep it to bake for few minutes more. After baking keep the cake to cool for sometime.

Meanwhile, prepare the cake topping.

For topping, in a large bowl, add in whipped topping and dry pudding mix with the juice. Blend this batter with electric better until it combine well.

Let the cake to cool completely.

After the cake is cool, spread the topping cream over the cake with spatula or knife. Cut the cake from the middle horizontally to make 2 layers, now on each layer spread the cream. Cover the top and sides of the cake with cream as well.

I recommend this book : Cooking School

Recipe Sopapilla-Cheesecake-Pie

The Sopapilla-Cheesecake - Pie recipe is easy to prepare, smells good while baking and tastes awesome. Let me tell about the ingredients required and preparation instructions for making the recipe.

Ingredient:

· 2 packages of softened cream cheese
· 1 cup of white sugar
· 1 teaspoons of Mexican vanilla essence
· 2 cans of refrigerated crescent rolls
· ¾ cup of white sugar
· 1 teaspoons of grounded cinnamon
· ½ cup of room temperature butter
· ¼ cup of honey

Procedure:

· Step 1:  Preheat the oven to 350 degrees F that is 175 degree C.

· Step 2:  With the help of cooking spray grease the baking tin.

· Step 3:  Take a large bowl, beat in the cream cheese with 1 cup of sugar and vanilla extract. Beat it until the batter is smooth.

· Step 4:  Take out the roll dough from the packet, with the help of roller pin shape the rolls into rectangle shape.

· Step 5:  Take one roll sheet of the dough and press it at the bottom of the greased 
pan.

· Step 6: Over the dough layer, spread the cream cheese batter over it.

· Step 7:  Cover the cream cheese level with another rolled layer and pack it from all the sides. 

· Step 8: In another bowl, add in cinnamon, and butter. Mix it well to combine.

· Step 9: Brush the cinnamon mix over the top roll dough and keep it to bake.

· Step 10:  Bake the cake for about 30 minutes. Let the crescent dough get puffy and golden brown colored.

· Step 11:  After 30 minutes, remove the cake from the oven and drizzle some honey over it. Let the cake cool completely in pan itself. Do not unmould it until it gets cool. Cut the cake into pieces and serve.

Grandma's Banana Cake

Ingredients
  
2/3 cup unsalted butter, room temp.
2 1/2 cups flour, sifted
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups mashed bananas (about 3 bananas)
1 cup sour cream
3 large eggs, room temp.
2/3 cup chopped nuts (or 1 cup semi-sweet mini morsels)

Method

Preheat oven to 350°F.
Cream butter and sugar; add eggs one at a time and beat well.
Sift flour, baking powder, soda and salt together into a bowl.
Add alternately with bananas and sour cream to the creamed mixture.
Don't overmix. Fold in nuts, saving a small amount for topping on frosting.
Pour into greased and floured pan(s).
Bake 9" layers about 30 min., 13x9x2" pan about 40 min., about 60 min. for bundt, or until a wooden skewer comes out clean.

Frosting:

1/2 cup milk
2 heaping Tbs. flour
1 teaspoon vanilla
1/2 cup brown sugar
4 oz (1 stick) unsalted butter
Pinch salt

Mix milk, flour in saucepan.
Cook slowly until thick, remove from heat and add vanilla; cool.
Cream sugar and butter until creamy. Add cool pudding mixture and beat until fluffy.
When cake is cool-frost and sprinkle with reserved nuts.
The texture on this frosting is very soft and remains soft on the cake, won't crust over.

Parsley Cream Soup

What are you to do with a huge bunch of parsley, one bunch of spring onions and no real motivation to cook?

A classic German celebration First Course - bound herb soup - served as dinner!

Thought this was real good, so I'll post it here.

Ingredients

big bunch  (about 4 oz.) parsley
8-10  spring onions
1-1/2 cups cream
1 quart chicken broth
salt, pepper, nutmeg, pinch of sugar, juice of half a lemon
2 -4 egg yolks

Method


Roughly chop white & light green parts of the onions, saute in 2 tbsp. butter. Don't let them brown. If you like you can add 2 tbsp. flour and make a roux here but the soup will be fine without this step. Add the broth and bring to a boil. Once boiling Add the cream, boil again and reduce to medium high. Boil about 10 mins. until slightly reduced. Add the chopped green parts of the onions, salt, pepper, sugar. Simmer 5 mins. more.

Chop the parsley (rough is enough:-) Either put in a large blender or add to the pot and puree the whole soup with an immersion blender until really fine and foamy. Or add the soup to the blender and blend on high until real fine.

You can pass the soup through a sieve if you want it extremely silky or leave as is. Heat well again but don't boil. Add lemon juice and nutmeg to taste. Beat the yolks carefully with some of the hot soup, add to the pot and stir on the turned off stove until hot enough and slightly thickened ( being careful not to curdle the egg - don`'t boil again!).

Enjoy!

Rhubarb and Strawberry Pie

Ingredients
 

• 1 pieChange Servings
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1 pound fresh rhubarb, chopped
• 2 pints fresh strawberries
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons butter
• 1 egg yolk
• 2 tablespoons white sugar

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.