30 of most popular cakes [Agnese žnina] (fb2) читать постранично, страница - 2
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cream.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly.
Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.
Remove the cheesecake from the oven and let it cool to room temperature.
Chill the cheesecake in the refrigerator for at least 4 hours (or overnight) before serving.
When ready to serve, run a knife around the edge of the cheesecake to loosen it from the pan, then release the springform and transfer the cheesecake to a serving plate.
Enjoy your delicious cheesecake!
You can also add a variety of toppings to your cheesecake,
such as fruit compote, chocolate sauce, or whipped cream, if desired.
05 Angel food cake • 1 cup cake flour • 1 1/2 cups granulated sugar, divided • 12 large egg whites, at room temperature • 1/4 teaspoon salt • 1 1/2 teaspoons cream of tartar • 1 teaspoon vanilla extract • Optional toppings: whipped cream, fresh fruit, or fruit sauce Ingredients: 05 Instructions: Preheat your oven to 350°F (175°C). Sift the cake flour and 3/4 cup of sugar together in a small bowl. In a large bowl, beat the egg whites and salt together until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 3/4 cup of sugar, 2 tablespoons at a time, while continuing to beat the egg whites until stiff peaks form. Gently fold in the sifted flour mixture and vanilla extract until just combined. Pour the batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter in the pan, to eliminate any large air pockets. Bake the cake for 35-40 minutes, or until the top is golden brown and the cake springs back when touched lightly. Remove the cake from the oven and immediately invert the pan onto a wire rack. Let the cake cool completely in the pan upside down, about 1 hour. Once the cake has cooled, use a knife to loosen the sides of the cake from the pan, then carefully remove the cake from the pan. Serve the Angel Food Cake with your desired toppings, such as whipped cream and fresh fruit. Enjoy your light and fluffy Angel Food Cake!
06 Pound cake • 3 cups all-purpose flour • 1/2 teaspoon baking powder • 1/2 teaspoon salt • 1 cup unsalted butter, at room temperature • 2 1/2 cups granulated sugar • 6 large eggs, at room temperature • 1/2 cup whole milk, at room temperature • 1 tablespoon vanilla extract Ingredients: 06 Instructions: Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake the pound cake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Invert the cake onto a wire rack to cool completely. Once the cake has cooled, dust it with powdered sugar, if desired. Enjoy your classic Pound Cake, which is perfect for any occasion!
07 Vanilla cake • 2 1/2 cups all-purpose flour • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1 cup unsalted butter, at room temperature • 1 3/4 cups granulated sugar • 2 large eggs, at room temperature • 2 teaspoons vanilla extract • 1 1/2 cups buttermilk, at room temperature Ingredients: 07 Instructions: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Divide the batter evenly between the two prepared cake pans. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Invert the cakes onto a wire rack to cool completely. Once the cakes have cooled, you can frost and decorate them as desired. Enjoy your delicious Vanilla Cake, which is perfect for any celebration or just as a sweet treat!
08 Tiramisu cake • 1 1/2 cups all-purpose flour • 1 1/2 teaspoons baking powder • 1/4 teaspoon salt • 1/2 cup unsalted butter, at room temperature • 1 cup granulated sugar • 3 large eggs, at room temperature • 1/2 cup whole milk, at room temperature • 2 teaspoons instant espresso powder • 1 tablespoon coffee liqueur (such as Kahlua) • 1 teaspoon vanilla extract Ingredients: For the Tiramisu filling: • 8 oz. mascarpone cheese, at room temperature • 1/2 cup heavy cream • 1/4 cup granulated sugar • 1 tablespoon coffee liqueur (such as Kahlua) For the cake: For the Tiramisu topping: • 1/2 cup heavy cream • 1 tablespoon granulated sugar • 1 teaspoon instant espresso powder • Cocoa powder, for dusting 08 Instructions: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, dissolve the espresso powder in the milk. Stir in the coffee liqueur and vanilla extract. Gradually add the flour mixture to the butter mixture, alternating with the milk mixture, beginning and ending with the flour mixture. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Invert the cake onto a wire rack to cool completely. In a medium bowl, whisk the mascarpone cheese, heavy cream, sugar, and coffee liqueur together until smooth and creamy. Once the cake has cooled, cut it into two layers. Spread the Tiramisu filling over the bottom layer of the cake, then place the top layer on the filling. In a small bowl, whisk the heavy cream, sugar, and espresso powder together until soft peaks form. Spread the whipped cream over the top of the cake, then dust with cocoa powder. Chill the Tiramisu Cake in the refrigerator for at least 2 hours before serving. Enjoy your delicious Tiramisu Cake, which is perfect for any occasion and sure to impress your guests!
09 German chocolate cake • 2 cups all-purpose flour • 2 cups granulated sugar • 3/4 cup unsweetened cocoa powder • 2 teaspoons baking powder • 1 1/2 teaspoons baking soda • 1 teaspoon salt • 1 cup buttermilk • 1/2 cup vegetable oil • 2 large eggs • 2 teaspoons vanilla extract • 1 cup hot water Ingredients: For the German Chocolate Frosting: • 1 cup evaporated milk • 1 cup granulated sugar • 3 large egg yolks • 1/2 cup unsalted butter For the cake: • 1 teaspoon vanilla extract • 1 1/3 cups sweetened shredded coconut • 1 cup chopped pecans 09 Instructions: Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. In a large bowl, whisk
05 Angel food cake • 1 cup cake flour • 1 1/2 cups granulated sugar, divided • 12 large egg whites, at room temperature • 1/4 teaspoon salt • 1 1/2 teaspoons cream of tartar • 1 teaspoon vanilla extract • Optional toppings: whipped cream, fresh fruit, or fruit sauce Ingredients: 05 Instructions: Preheat your oven to 350°F (175°C). Sift the cake flour and 3/4 cup of sugar together in a small bowl. In a large bowl, beat the egg whites and salt together until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 3/4 cup of sugar, 2 tablespoons at a time, while continuing to beat the egg whites until stiff peaks form. Gently fold in the sifted flour mixture and vanilla extract until just combined. Pour the batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter in the pan, to eliminate any large air pockets. Bake the cake for 35-40 minutes, or until the top is golden brown and the cake springs back when touched lightly. Remove the cake from the oven and immediately invert the pan onto a wire rack. Let the cake cool completely in the pan upside down, about 1 hour. Once the cake has cooled, use a knife to loosen the sides of the cake from the pan, then carefully remove the cake from the pan. Serve the Angel Food Cake with your desired toppings, such as whipped cream and fresh fruit. Enjoy your light and fluffy Angel Food Cake!
06 Pound cake • 3 cups all-purpose flour • 1/2 teaspoon baking powder • 1/2 teaspoon salt • 1 cup unsalted butter, at room temperature • 2 1/2 cups granulated sugar • 6 large eggs, at room temperature • 1/2 cup whole milk, at room temperature • 1 tablespoon vanilla extract Ingredients: 06 Instructions: Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake the pound cake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Invert the cake onto a wire rack to cool completely. Once the cake has cooled, dust it with powdered sugar, if desired. Enjoy your classic Pound Cake, which is perfect for any occasion!
07 Vanilla cake • 2 1/2 cups all-purpose flour • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1 cup unsalted butter, at room temperature • 1 3/4 cups granulated sugar • 2 large eggs, at room temperature • 2 teaspoons vanilla extract • 1 1/2 cups buttermilk, at room temperature Ingredients: 07 Instructions: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Divide the batter evenly between the two prepared cake pans. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Invert the cakes onto a wire rack to cool completely. Once the cakes have cooled, you can frost and decorate them as desired. Enjoy your delicious Vanilla Cake, which is perfect for any celebration or just as a sweet treat!
08 Tiramisu cake • 1 1/2 cups all-purpose flour • 1 1/2 teaspoons baking powder • 1/4 teaspoon salt • 1/2 cup unsalted butter, at room temperature • 1 cup granulated sugar • 3 large eggs, at room temperature • 1/2 cup whole milk, at room temperature • 2 teaspoons instant espresso powder • 1 tablespoon coffee liqueur (such as Kahlua) • 1 teaspoon vanilla extract Ingredients: For the Tiramisu filling: • 8 oz. mascarpone cheese, at room temperature • 1/2 cup heavy cream • 1/4 cup granulated sugar • 1 tablespoon coffee liqueur (such as Kahlua) For the cake: For the Tiramisu topping: • 1/2 cup heavy cream • 1 tablespoon granulated sugar • 1 teaspoon instant espresso powder • Cocoa powder, for dusting 08 Instructions: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, dissolve the espresso powder in the milk. Stir in the coffee liqueur and vanilla extract. Gradually add the flour mixture to the butter mixture, alternating with the milk mixture, beginning and ending with the flour mixture. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Invert the cake onto a wire rack to cool completely. In a medium bowl, whisk the mascarpone cheese, heavy cream, sugar, and coffee liqueur together until smooth and creamy. Once the cake has cooled, cut it into two layers. Spread the Tiramisu filling over the bottom layer of the cake, then place the top layer on the filling. In a small bowl, whisk the heavy cream, sugar, and espresso powder together until soft peaks form. Spread the whipped cream over the top of the cake, then dust with cocoa powder. Chill the Tiramisu Cake in the refrigerator for at least 2 hours before serving. Enjoy your delicious Tiramisu Cake, which is perfect for any occasion and sure to impress your guests!
09 German chocolate cake • 2 cups all-purpose flour • 2 cups granulated sugar • 3/4 cup unsweetened cocoa powder • 2 teaspoons baking powder • 1 1/2 teaspoons baking soda • 1 teaspoon salt • 1 cup buttermilk • 1/2 cup vegetable oil • 2 large eggs • 2 teaspoons vanilla extract • 1 cup hot water Ingredients: For the German Chocolate Frosting: • 1 cup evaporated milk • 1 cup granulated sugar • 3 large egg yolks • 1/2 cup unsalted butter For the cake: • 1 teaspoon vanilla extract • 1 1/3 cups sweetened shredded coconut • 1 cup chopped pecans 09 Instructions: Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. In a large bowl, whisk
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