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Posts tagged ‘Cake’

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German Black Forest Cake

Dream Cakes by Tastelishes available at Amazon and Smashwords

Tastelishes Sandtorte

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This is an easy-to-make fine cake with a tender crumb; a scrumptious afternoon snack, perfect to a hot cup of coffee, tea, or a glass of ice-cold milk and a spectacular ending to an elegant meal.

Makes about 12 pieces.

You will need:

250 g unsalted butter or unsalted margarine, softened (8.82 oz)
250 g white fine granulated sugar (8.82 oz)
1/2 – 1 envelope DrOetker vanilla sugar or 1/8 to 1/4 teaspoon vanilla extract, optional
1/2 teaspoon fresh lemon zest
2 teaspoons – 1 tablespoon white Rum (e.g. Bacardi)
4 large eggs (at room temperature works best)
125 g unbleached, all-purpose flour (4.41 oz)
125 g cornstarch (4.41 oz)
1 leveled teaspoon baking powder

Prepare the baking pan first. Lightly butter (use unsalted) and flour the edges (inner wall belt) of a 22 cm (8.5-inch/9-inch) Springform pan. Tap off any excess flour (turn the cake pan upside down and tap on the base). Cover the bottom of the baking pan with parchment paper (cut a circle to size). Set aside until further use. Pre-heat the oven to 340 degrees Fahrenheit.

Whisk the unsalted butter or margarine in a kitchen bowl on the highest setting of an electric hand/stand mixer until smooth, for about 2 minutes. Lower the speed and, while whisking, gradually add sugar, vanilla sugar or vanilla extract (if used), lemon zest, and Rum. Switch to the highest setting and keep whisking until fully incorporated and creamy (takes a few minutes). Add one egg at a time and whisk for about 30 seconds per egg. Mix in each egg thoroughly before adding another one. Once all four eggs are incorporated, mix the measured flour, cornstarch, and baking powder. Sift it into a separate bowl. Spoon it into the batter and whisk, quickly mixing it in, using the lowest speed. Fill the batter into the prepared Springform pan. Smooth the surface with a spatula or a large spoon. Bake in a pre-heated oven, at 340 degrees Fahrenheit (170 Celsius), on the lowest oven rack, for 50 minutes. A tester (toothpick) inserted into the center of the cake should come out clean. Remove the cake from the oven and transfer it onto a wire rack. Carefully open and remove the wall belt of the Springform pan. Let the cake cool to room temperature, the base of the Springform pan still attached, about 30 minutes. Once the cake has cooled off, remove the base of the Springform pan. Carefully tear off the parchment paper and transfer the cake onto a cake plate. Sift the cake with powder/confectioners’ sugar. To create a design, place a stencil atop of the cake and sift over it. This is a simple, easily whipped-up exquisite cake, fine-flavored, with a crisp texture, and a light and tender crumb. Surprise your friends and invite them over for a fabulous piece of cake and serve it with some freshly brewed coffee or a glass of wine, then sit back and enjoy the compliments!

Flour mixed with cornstarch and baking powder, sugar, soft margarine (unsalted), and eggs

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Springform pan lined with parchment paper

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Batter in Springform pan (edges of cake pan lightly buttered and floured)

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Freshly baked cake in Springform pan

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Freshly baked cake resting on a wire rack (wall belt of Springform pan removed and base still attached)

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Cooled cake turned upside down with parchment paper still attached to the bottom of the cake (base of Springform pan removed)

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Cake upside down with parchment paper removed

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Cake on a wire rack upside down with another wire rack on top to easily turn over the cake

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Cake resting on a wire rack (top side up)

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Cake dusted with powdered sugar (I used a stencil to make a design.)

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Cake on a cake plate

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A piece of the cake

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For more information, kitchen basics, helpful tips, basic recipes, visit the website at Tastelishes. Tastelishes recipes feature both simple and extraordinary dishes that tempt the palate and delight the senses to create memorable moments that last a lifetime.

14 photo-illustrated themed Tastelishes eBooks showcase gorgeous, easy-to-follow recipes. Enjoy Life. Eat Tastelishes. Available at Amazon and Smashwords.

Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.    Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.    Tastelishes baking Christmas Cookies and more festive baking.

All writing, illustrations, and photography is Copyright Tastelishes 2013, unless indicated otherwise, and may not be reproduced. All rights reserved.
Video:

Flourless Egg Liquor Torte


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This light, silky smooth Egg Liquor Cake is special for any occasion, festivity & holiday or for simply spoiling yourself, your family, and friends. It is a flourless, full-bodied cake with a velvety cream topping and a touch of rich golden dazzling Egg Liquor. It is out-of-this-world tastelicious. To make it completely gluten-free, make sure you use gluten-free baking powder or completely omit (works well without it) and choose gluten-free eggs from chickens that are not fed gluten grains.

Cake:

Ingredients:

80 grams unsalted butter or unsalted margarine (2.8 oz)
80 grams white fine granulated sugar (2.8 oz)
1 envelope DrOetker vanilla sugar or 1/8 teaspoon vanilla extract
(DrOetker vanilla sugar is available in the baking aisle of local supermarkets.)
5 large eggs (in whole, or separate the egg yolk from the egg white)
100 grams chocolate sprinkles or finely chopped semisweet morsels (3.5 oz)
200 grams finely grinded almonds or hazelnuts (7.1 oz)
2 teaspoons baking powder
2 tablespoons Cognac

Whisk the butter for a few minutes until creamy and yellowish in color. Add sugar and vanilla sugar or vanilla extract and whisk until fully incorporated, about 3 minutes. Add one egg at a time until completely mixed in. For an even lighter and airier cake, separate the egg yolk from the egg white and only add the egg yolks (one at a time) at this point instead of the whole eggs. Add the sprinkles, nuts and baking powder and mix. Add the Cognac and incorporate. In case you separated the eggs, whisk the egg whites with an electric hand or stand mixer until stiff peaks form, for about 6 minutes, and incorporate it into the batter at the very end, using a wire whisk. Gently fold the beaten egg whites into the batter, going in an up and down circular motion, do not stir. Lightly butter (with unsalted butter/margarine) and flour an 11–inch Springform pan, or line the baking pan with parchment paper (cut to size), and fill in the batter evenly. Smooth the surface with a spatula. Bake in a pre-heated oven at 350 degrees Fahrenheit (175 – 180 degrees Celsius), about 25 to 30 minutes, on the lower oven rack, or until a tester (e.g. toothpick) inserted into the center of the cake comes out clean. Remove the Springform pan and transfer it onto a wire rack. Release the cake onto the wire rack and let cool completely. Once the cake has cooled, transfer it onto a cake tray. Prepare the topping.

Topping:

Apply the topping to the baked and completely cooled cake. Chill the bowl and whisk for whipping the heavy cream beforehand.

Ingredients:

500 ml heavy whipping cream, chilled (2 cups)
3 – 4 tablespoons white fine granulated sugar (recommended) or confectioners’ sugar
Verpoorten Original Egg Liquor (20 % vol.), as needed (a few tablespoons)

Whip the heavy cream in a large chilled kitchen bowl with an electric hand/stand mixer and a chilled whisk attached, using a low setting for a minute. Using chilled utensils helps stabilizing the cream and speeds up the process. Switch to the highest speed setting. Add the sugar after about 2 minutes. Whisk the cream until frothy, about 3 – 4 minutes in total. Reserve about 5 – 6 tablespoons of whipped cream to make decorative swirls and set it aside (or cover and chill). Spread the big batch of cream evenly over the cake and also cover the edges using an icing spatula. Fill the reserved cream into a pastry bag with a decorative tip attached and arrange continuous decorative puffs on the outer rim around the entire cake (see photograph). Shake the bottle of Egg Liquor well before using. Spoon or pour some Egg Liquor by Verpoorten inside the circle of cream puffs, just enough to apply a thin layer over the entire surface. The cream puffs will keep the Egg Liquor enclosed. Do not apply any Egg Liquor outside of the cream puffs. Serve immediately or cover and chill before serving.

Tip: In case the whipped cream will not reach a frothy consistency or is too soft, add 3/4 to 1 envelope of unflavored Gelatine or 2 envelopes of DrOetker Whip It and whisk to incorporate. It will be completely neutral in flavor and gives the cream extra and lasting stability. DrOetker Whip It is available in the baking aisle of local supermarkets.

For more information, kitchen basics, recipes & more, go to Tastelishes. Tastelishes cooks and bakes flavorful homemade dishes from scratch with natural ingredients. Enjoy Life. Eat Tastelishes.

The following high-quality, themed, photo-illustrated Tastelishes eBooks for the home-cook and home-baker are available at the Amazon Kindle Store:

Baking Bread – Fresh from the Oven
Baking Classics – From Scratch
Cake Buffet – New Trend Recipes
Christmas Cookies and More – Festive Baking
Cupcake Revolution – Ultimate Pleasures
Dips and Sauces – Classic Party Favorites
Dream Cakes – Heavenly Light
Home Cooking – With Natural Food
Hors d’Oeuvre – Gourmet Style
Modern Cake Decor – Fashionable Toppings and Fillings
Salad Bouquet – A Four-Season Variety
Side Dish Delight – Festive Traditions
Soup Lovers Delight – Hearty and Healthy
Sweets and Desserts – Irresistible Temptations

Video:

Video:

Tastelishes Zebra Cake


This Tastelishes Zebra Cake is not only an eye catcher, but a light and tender cake, as well. The zebra design is very easy to make.

Ingredients for the Cake:

375 grams unbleached, all-purpose flour (King Arthur recommended) (13.23 oz)
3 – 4 teaspoons baking powder
250 grams white fine granulated sugar (8.8 oz)
1 envelope vanilla sugar (vanilla sugar by DrOetker is available in the baking aisle of local supermarkets), optional, but recommended (or use 1/8 – 1/4 teaspoon vanilla extract)
5 large eggs
125 ml lukewarm water (4.23 fl. oz)
250 ml corn oil or vegetable oil (8.45 fl. oz)
2 tablespoons cocoa powder (unsweetened)
for extra flavor, you could add 1 tablespoon white Rum (e.g. Bacardi), optional

Sift the flour into a mixing bowl. Add all the ingredients – except for the cocoa – and mix with a hand or a stand mixer shortly on the lowest setting, then switch to the highest setting and mix for about 2 minutes until the dough is smooth. Split the batter in half and transfer one half into a separate bowl. Mix the cocoa into one half of the batter (you could also sift it in and it blends in easier and quicker). Prepare a Springform pan (28 cm = 11 inches). Butter (use unsalted butter only) the cake pan and dust it lightly with flour. Start by adding 1 – 2 tablespoons white batter and place it into the center of the Springform pan. Add 1 – 2 tablespoons of dark batter directly onto the white batter. Add 1 – 2 tablespoons of white batter onto the dark batter, then add 1 – 2 tablespoons onto the white batter and so on. Repeat with the rest of the batter. This pattern will achieve the zebra design. Bake the cake in a pre-heated oven, at 350 degrees Fahrenheit (175/180 degrees Celsius), on the lower oven rack, for about 40 minutes or until a tester (e.g. toothpick) inserted into the center of the cake comes out clean. Remove the cake from the oven and release the wall belt of the cake pan. Let cool completely. Transfer the cake onto a cake tray. This cake is also delicious when baked a day ahead.

To sweeten the cake, you could add an icing on top of the cake or simply sift powder/confectioners’ sugar over it.

For a Homemade Icing, you will need:

approx. 150 grams powdered sugar/confectioners’ sugar (5.29 oz)
4 tablespoons white Rum or for a zesty icing, use lemon juice instead of Rum

Mix the ingredients together in a small bowl and spread it atop of the cake, using an icing spatula.

All Writing, Photography and Illustration is Copyright Tastelishes 2013. All rights reserved.

Fabulous recipes for cooking and baking from scratch don’t have to be complicated. The following full-color photo-illustrated eBooks for the home cook and home baker are available at the Amazon Kindle Store for quick, simple, easy recipes with style:

Baking Bread – Fresh from the Oven
Baking Classics – From Scratch
Cake Buffet – New Trend Recipes
Christmas Cookies and More – Festive Baking
Cupcake Revolution – Ultimate Pleasures
Dips and Sauces – Classic Party Favorites
Dream Cakes – Heavenly Light
Home Cooking – With Natural Food
Hors d’Oeuvre – Gourmet Style
Modern Cake Decor – Fashionable Toppings and Fillings
Salad Bouquet – A Four-Season Variety
Side Dish Delight – Festive Traditions
Soup Lovers Delight – Hearty and Healthy
Sweets and Desserts – Irresistible Temptations

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Sunken Apple Cake

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