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Ingredients for Cake:
cups unbleached all-purpose flour
tbsp (1 1/2 sticks) unsalted butter, at room temperature
egg whites, at room temperature
cup raspberry preserves, melted
cups sliced almonds, lightly toasted and cooled
Ingredients for the cream cheese frosting:
lb cream cheese, at room temperature
tbsp (3/4 stick) unsalted butter, at room temperature
cups confectioners sugar
tsp vanilla extract
Position a rack in the middle of an oven and preheat to 350°F. Butter and flour 2 round cake pans each 9 inches in diameter and 1 1/2 inches deep.
In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.
In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.
Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.
Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners' sugar and again beat until smooth. Beat in the vanilla and almond extracts until well blended.
Using a long serrated knife, cut each cake in half horizontally. Place 1 layer on a plate. Spread 1/2 cup of the frosting over the top, then drizzle on 1/4 cup of the melted preserves. Top with another cake layer and repeat with the same amounts of frosting and preserves. Top with a third cake layer and again repeat with the same amounts of frosting and preserves. Top with the fourth cake layer, cut side down.
Spread the remaining frosting over the top and sides. Ring the top with raspberries, if using, and press the toasted almonds onto the sides.
Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.
The little rectangular almond cakes known as financiers are sold in many of the best pastry shops in Paris. Perfect financiers are about as addictive as chocolate, and I'd walk a mile or two for a good one. The finest have a firm, crusty exterior and a moist, almondy interior, tasting almost as if they were filled with almond paste. Next to the madeleine, the financier is probably the most popular little French cake, common street food for morning or afternoon snacking. The cake's name probably comes from the fact that a financier resembles a solid gold brick. Curiously, as popular as they are, financiers seldom appear in recipe books or in French literature.
The secret to a good financier is in the baking: For a good crust, they must begin baking in a very hot oven. Then the temperature is reduced to keep the interior moist. Placing the molds on a thick baking sheet while they are in the oven is an important baking hint from the Left Bank pastry chef Jean-Luc Poujauran, who worked for months to perfect his financiers, which are among the best in Paris. The special tin financier molds, each measuring 2 x 4-inches (5 x 10-cm), can be found at restaurant supply shops. Small oval barquette molds or even muffin tins could also be used.
6 large egg whites fresh not boxed at room temp. How to store white almond sour cream cake.
White Almond Cake With Raspberry Filling And Buttercream Frosting
Baking Outside The Box White Almond Sour Cream Cake
White Chocolate Almond Cake Recipe Myrecipes
34 cup egg whites plus 3 tablespoons.
White almond cake recipe from scratch.
Even the smallest bit of grease or yolk can ruin your egg whites and keep them from reaching stiff peaks.
Add this mixture to your dry ingredients in two parts scraping the bowl after each addition.
3 cups cake flour 345 grams spooned measured carefully.
In a small bowl combine eggs vanilla almond extract milk sour cream.
2 12 cups all purpose flour.
1 teaspoon almond extract.
2 teaspoons baking powder.
Place your egg whites in a completely clean and grease free bowl.
In another mixing bowl stir together cake flour baking powder and salt.
1 tsp almond extract use clear for a whiter cake.
Add the butter 1 tbsp at a time and mix until its well incorporated and the mixture resembles wet sand.
Mix the dry ingredients cake flour granulated sugar baking powder.
1 12 cups granulated sugar.
1 cup butter softened.
1 cup milk 2 milkfat.
Its best to separate your whites and yolks in a separate bowl first that way if a small bit of yolk escapes you dont have to start over.
Directions preheat oven to 325 degrees f 165 degrees c.
1 tsp vanilla extract.
Slowly add the pieces of butter a.
2 oz vegetable.
Grease and flour an 11x13 inch cake pan.
2 egg whites large 1 12 teaspoons almond extract.
1 teaspoon baking soda.
Instructions grease three 9 inch pans.
10 oz milk room temp.
Stir until just combined.
In another bowl whisk together the eggs sour cream extracts and milk.
2 12 tsp baking powder.
In a large mixing bowl use a hand mixer to cream the butter and sugar together.
Pour the batter into the prepared cake pan and bake in the preheated oven until the top is a light golden.
Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup.
Stir together the white cake mix flour sugar and salt in a large bowl until well mixed.
1 12 cups granulated sugar.
1 teaspoon kosher salt scant 1 12 cups sour cream.
White cake recipe ingredients 8 oz unsalted butter room temp.
14 oz ap flour.
Directions preheat oven to 350 degrees grease and flour two 8 x 2 inch pans i use the reverse creaming method.
Cake: The Basics
This post comes courtesy of Williams-Sonoma Culinary Expert Natasha Gandhi-Rue.
A cake is a welcome sight at nearly any get-together, large or small, elegant or casual. Some home bakers may be tempted to use a cake mix, but most cakes — from pound cake to cheesecake to cupcakes — are easy to make from scratch once you’re armed with some basic knowledge on mixing and baking batters. In fact, you probably have most of the necessary ingredients in your pantry right now.
Cakes are mixed, shaped and baked in various ways, but a few basic principles apply to the preparations of nearly every cake (read about common cake styles here). These easy-to-follow steps will help you master all of them.
To butter a pan, place a small amount of soft butter on a piece of waxed paper and then spread the butter over the bottom and sides of the pan.
To flour a pan, add 2 tablespoons of flour to the buttered pan and tilt and shake so the flour adheres to the butter. Turn the pan over, tap it on a work surface and discard the extra flour.
To line a pan with parchment paper, fold a piece of parchment that is a little larger than the cake pan into quarters. Place the point of the parchment into the center of the pan, then press the paper into the edge of the pan so it forms a crease. Cut along the crease and unfold. Grease the pan with butter, then press the cut parchment into the bottom of the pan. Some recipes specify to butter the top of the parchment after it’s in the pan.
Creaming Butter and Sugar
Creaming together butter and sugar creates a light, airy mixture that helps the cake to rise in the oven. The butter should be at “cool” room temperature: too cold and it is difficult to cream and aerate too warm and the finished cake will be dense and greasy.
Place the butter and sugar in a bowl. With a mixer on medium speed, or using firm strokes with a spoon, cream the butter and sugar. The mixture should be pale yellow and fluffy. Use a rubber spatula to scrape down the sides of the bowl a few times when mixing.
Creaming Yolks and Sugar
Creaming egg yolks and sugar, like creaming butter and sugar, is a way to add air to your cake layers. Sugar can “burn” your egg yolks, forming granular lumps, so never add sugar to egg yolks until just before you are ready to use the creamed mixture.
In a sturdy bowl, using a regular or balloon whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, beat together the egg yolks and sugar vigorously.
Continue beating until the mixture is lighter in color. It is ready when you lift a bit of the mixture with the whisk and it falls back into the bowl, forming a ribbon that slowly dissolves on the surface.
Set the pans on the center rack in a preheated oven. Use an oven thermometer to check the accuracy of your oven. If baking more layers than will fit on one oven rack, place the racks as close to the center of the oven as possible.
Do not open the oven door during baking until it’s time to check for doneness. A considerable amount of heat escapes every time the oven door is opened. Also, banging an oven door shut can cause a cake to fall. Begin checking 8 to 10 minutes before the cake is supposed to be done.
After removing the layers from the oven, set the pan on a wire rack and let cool about 5 minutes. Then place the wire rack on top of the cake and carefully invert the cake in its pan.
If the pan doesn’t lift easily from the cake, give it a slight shake. The cake should fall from the pan. If necessary, before inverting the cake, loosen the sides of the cake with a table knife or tap the bottom of the pan, or both.
Peel the waxed or parchment paper from the bottom of the cake and discard. Let the cake cool completely if frosting but if you are using a glaze, pour it onto the still-warm cake.
Did your cake not rise? Top was too hard? Check out our tips for solving the cake-making blues to discover what went wrong.
These cake recipes from Williams-Sonoma.com will sweeten any gathering:
About the author: A graduate of the French Culinary Institute in New York City, Natasha is the Williams-Sonoma Culinary Expert for the Wichita, Kansas store. She is the mastermind behind the in-store technique and cooking classes and is often on the road training other Williams-Sonoma Culinary Experts.
White cake & jam confection wins second place
This “Almond Scented White Cake” won second place for the category of best cakes made from scratch at the 2014 Kentucky State Fair. Recipe was provided by the baker, Carolyn Durst of Louisville. (Photo: Jere Downs/The Courier-Journal ) Buy Photo
This "Almond Scented White Cake" took second place for best cake baked from scratch at the Kentucky State Fair. The three-layer confection was baked by Carolyn Durst of Louisville.
Almond Scented White Cake
1 ½ tablespoons baking powder
1½ cups sugar, plus 3/4 cup sugar
3 teaspoons vanilla extract
1½ teaspoons almond flavoring
7 ½ egg whites at room temperature
Grease three 8-inch cake pans with vegetable shortening. Line pans with greased wax paper dusted with flour.
Sift together flour, baking powder and salt. Set aside.
Beat butter until light and fluffy. Add sugar. Beat in vanilla and almond flavoring.
Reduce speed and add flour, baking powder and salt in three parts. Add milk in two parts. Set aside.
Beat egg whites until stiff and fold into batter.
Pour into pans and bake for 25 minutes.
1 ½ 8-ounce packages of cream cheese
1 1 /8 cups raspberry jam, heated
9 tablespoons soft butter
2 ½ cups confectioners' sugar
2 ¼ teaspoons almond extract
2 ½ cups almonds, lightly browned and toasted in a dry saute pan or in the oven.
Combine icing ingredients, except for jam and almonds.
Frost each layer and spread a thin layer of raspberry jam on top of each layer.
Lincoln’s Favorite White Cake
An almond-scented cake from the family of Mary Todd Lincoln. While light in texture, the cake has a heartier crumb than an angel-food recipe and can be baked in a bundt pan or other cake pan. This historic recipe is iced with a boiled sugar frosting, but any basic white or cream-cheese frosting can be substituted. It also stands nicely on its own without frosting.
- 2 cups sugar
- 1 cup butter
- 3 cups flour
- 1 tablespoon baking power
- 1 cup milk
- 1 1/4 cups almonds, finely chopped
- 6 egg whites
- 1 teaspoon almond or vanilla extract
Cream sugar and butter. Sift flour and baking powder three times. Add flour mixture to butter mixture, alternately with milk. Add almonds. Beat egg whites until stiff and fold into batter. Add extract. Pour into a greased and floured angel food cake pan. Bake at 350 degrees for approximately 1 hour. Turn out cake on wire rack to cool.
- 2 egg whites
- 2 cups sugar
- 1 teaspoon vanilla or 1/2 teaspoon almond extract
- 1 cup water
- 1/2 cup candied pineapple (optional)
- 1/2 cup crystallized cherries, cut in half (optional)
Beat egg whites until very stiff. Set aside. Combine sugar and water and bring to a boil. Boil until the syrup spins a thread about 5 inches long. Slowly add a few tablespoons of egg whites, 1 spoonful at a time, into the syrup. Then slowly beating well, adds remaining syrup into the eggs and beat until the icing forms peaks when dropped from a spoon. Add vanilla and/or almond extract. Fold in pineapple and cherries. Ice the tops and sides of cake. The fruit may be omitted.
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What gives this cake its delicious almond flavor is the almond paste. Almond paste is pretty easy to find in major grocery stores. But if you can't find it, you can also make a homemade almond paste too.
If you do make it yourself, it won't go to waste since you can also use it to make my Pear Almond Tart, "Cheater" Almond Croissants or Galette des Rois. All equally delicious almond desserts!
Norwegian Rhubarb Cake (Rabarbrakake)
Amidst almond-scented cakes and recipes featuring plenty of dill, I’ve occasionally veered from the topic of Scandinavian food to talk about writing. As a journalist and creative writer, it’s long been a big part of my life. Lately, with a dear relative suffering from a series of strokes in February, it has become a way for me to cope as well.
The past month or so has been challenging in ways I am still working through. I process best sometimes through the written word, and so I have spent some of my writing sessions trying to wipe away the heartache with pen to paper or keystroke by keystroke. As a personal form of writing, it hasn’t been right to share here, and with the weight of my loved one’s illness shadowing me on many days, I’ve struggled to write much about food on the blog. But oh how I have longed to!
Week by week, as she has shown continued signs of improvement, the melancholy has lifted little by little. And along with that, the Seattle weather–which recently gave us the rainiest March on record–has been offering white cottony clouds strewn in patches against an otherwise clear, vivid blue sky. Spring has brought with it the cottony explosions of cherry blossoms, steady gaze of daffodils, and now Japanese maples unfurling a little bit each day. There is rhubarb waiting to be stewed into compotes and fruit soups, cocktails and pie. And there is Norwegian rhubarb cake.
I’m often struck by the simplicity of Norwegian recipes. Looking at a short list of ingredients–often mostly some variation of butter, sugar, milk, flour, and eggs–I’m tempted to dress it up a bit, adding a little bit of spice here, some flavoring or other adornment there. Usually when I resist, it’s a good thing the term elegant simplicity has come to mind again and again when I’ve speared a fork into a slice of Norwegian dessert and brought a bite to my mouth, letting the richness and wholeness of the finished product linger for a moment as I reflect on how it’s just right. That’s the case with this rhubarb cake, which is little more than a moist butter cake studded with slices of fresh rhubarb that almost melts into the batter as it bakes. In its simplicity, it is perfect.
I hope to be back to writing about food here at Outside Oslo more frequently in the near future. There are all sorts of Scandinavian recipes I’d love to share, especially leading up to Syttende Mai. In the meantime, please do keep in touch–I love getting notes and comments from you, and you can also connect on Facebook, Twitter, Pinterest, and Instagram. And now, I hope you’ll enjoy a slice of rabarbrakake!
Norwegian Rhubarb Cake (Rabarbrakake)
Adapted from Norwegian National Recipes. Also featured on the blog last year.
1/4 cup butter (I used unsalted)
1/3 cup whole milk
1 cup sugar
1 1/4 cup flour
1 1/2 teaspoons baking powder
1 large stalk rhubarb
Powdered sugar (optional)
Whipped cream, for serving (optional)
Melt butter in a small saucepan over low heat. Stir in milk and set aside to cool slightly.
Preheat oven to 350 degrees and grease a nine-inch springform pan.
Beat eggs and sugar on high for a minute or two–let them get light and fluffy. Reduce the speed to low and slowly pour in the milk and butter. Mix in the flour and baking powder until just incorporated, then pour the batter into the prepared pan, spreading the top into an even layer with a spatula.
Trim the rhubarb and cut into quarter-inch slices on the diagonal. Scatter slices evenly over the top of the cake. Bake for about 40 minutes, until a toothpick inserted in the middle comes out clean.
Let cool on a rack in the pan for about five minutes, then remove from pan and continue cooling on a rack.
Dust top of cake with powdered sugar and serve with whipped cream if desired.
Cake will keep a day or two if covered, but is best on the first or second day.
Sultana lover’s sultana cake
If Florentines are airs and graces, then Sultana cake is deception and trickery! Its name, so hopelessly dull and uninspiring, precedes its awkward, speckled exterior to make for a cake which, were first impressions always true, would easily be overlooked. The truth however is that sultana cake is quite the antithesis. Zesty orange and lemon flavours contrast with the plump, succulent sultanas which generously stud this sweet almond scented cake.
I think back to our trip to Otago, to the landscape, a patchwork of infinitesimal orange and brown’s above which float dusty, slate grey clouds in an ominous autumnal sky. This is the perfect setting in which to settle down, wrapped up against the cold, to enjoy a generous slice of this sultana cake, a cup of tea and the endless vistas that could only belong to Otago.
The Best Chocolatey Recipes from The Kitchen
Cake, cookies, brownies, pudding and fondue — it's all waiting for you in these decadent chocolate dessert recipes.
Photo By: Matt Armendariz ©Copyright 2015
Photo By: Todd Plitt ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: David Lang ©David Lang
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved
Chocolate-Covered Strawberry Tart
As impressive as it is simple to prepare, Katie's crowd-pleasing tart features a chocolate-cookie crust and a creamy strawberry filling that comes together with frozen strawberries and white chocolate chips. The chocolate shell topping you'd otherwise use for ice cream sundaes gets put to work here, by offering a striking finish.
Peppered with chocolate chips and boasting a thin, crackly crust on top, these top-rated brownies deserve a place in your dessert-recipe repertoire.
After making a batch of rich, chocolatey brownies, this recipe comes down to assembly as you layer the sliced brownies, ice cream and whipped cream in a bowl. The dessert needs to freeze for a few hours before serving, so be sure to plan ahead if you're preparing to serve this at a party.