🍰 🍯 Buttery sour cream cake with southern caramel frosting–
Ingredients
Making a cake
1 cup (225 g) unsalted butter, room temperature.
2 1/2 cups (500 g) sugar
4 large eggs
1 cup (240 ml) buttermilk
1/2 cup (120 ml) sour cream
3 cups (375 g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 teaspoons vanilla extract
Caramel glaze
1 cup (200 g) brown sugar
1/2 cup (115 g) butter
1/4 cup (60 ml) whole milk or cream
1 teaspoon (1 tsp) vanilla extract
1 pinch of salt
Description
Making a cake
Preheat oven to 175 °C (350 ° F) and well grease a bunte cake pan or tube cake pan.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one by one, whipping well after each addition.
Add vanilla extract, buttermilk, and sour cream and stir until well combined.
In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet mixture little by little at a time and stir until smooth and lump-free.
Pour the batter into the prepared pan and smooth the surface.
Bake for 55-65 minutes until smell-free when inserted through the middle with a toothpick. Cool in the jar for 10 minutes before demolding, and place on a grid to cool completely.
Caramel glaze
In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly.
Add the milk and continue stirring until the mixture comes to a slight boil. Cook for 2-3 minutes until slightly thickened.
Remove from heat and add vanilla and a pinch of salt.
Cool for a few minutes until the frosting reaches a thick but flowable state.
Pour the frosting over the completely cooled cake and let it set before cutting.
Prep Time: 20 minutes [Cook Time: 1 hour] [Total Time: 1 hour 20 minutes] [Calories: 450 calories per serving] [Number of people served: 12
🥥 🍰 Coconut Cream Cake
Ingredients
1 white (or yellow) cake ready mix, prepared according to package directions
1 can (400 ml) of coconut milk
1 can (395 g) sweetened condensed milk
1 cup (240 ml) heavy cream (whipped cream)
1/4 cup (30 g) rock sugar
1 teaspoon (1 tsp) vanilla extract
1 1/2 cups (120 g) toasted shredded coconut (optional for garnish)
Production instructions
Prepare the cake according to the package directions and bake in a rectangular pan (9 x 13 inches).
Once baked, let the cake cool for 5-10 minutes. Then, use a wooden spoon handle or thick chopsticks to poke small holes all over the surface of the cake.
Mix the coconut milk with the condensed milk and pour it slowly over the cake, making sure the liquid seeps into the holes.
Place the cake in the refrigerator for at least 2 hours (preferably overnight) to fully absorb the aroma of the cake.
Beat the heavy cream with rock sugar and vanilla until soft peaks form before serving.
Drizzle the cake with whipped cream and sprinkle with toasted shredded coconut.
Refrigerate and serve to indulge in this delicious creamy dessert.
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 2 hours and 45 minutes (including cooling time) | Calories: 400 per serving | Person: 12
☁ 🍞 Cotton cheese fluffy cloud bread
Ingredients
1 cup (225 g) fluffy cheese
3 large eggs, separate
1 tablespoon cornstarch (use arrowhead starch for gluten-free recipes)
1/2 tsp baking powder
1/4 tsp salt
1 tablespoon honey or sweetener (optional, to sweeten)
Preparation method
Preheat oven to 150 °C (300 ° F) and line a baking sheet with parchment paper.
Use a blender or food processor to blend the ricotta until smooth.
In a large bowl, whisk the egg yolks with the whisked ricotta cheese, cornstarch, baking powder, salt, and honey (as used) until smooth.
In a separate bowl, beat egg whites with an electric mixer until firm and foamy.
Gently pour the whipped egg whites into the mozzarella mixture in portions, in a wrapped fashion so as not to lose air from the mixture.
Spoon the mixture into the pan to form fluffy round hillocks.
Bake for 25-30 minutes until golden brown and firm.
Cool slightly and serve-serve as a straight away or as a base for sandwiches!
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Calories: 70 per piece | Portions: 6
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