Cake

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Cake Dessert

Whole Orange Cake

This is a wonderful moist cake that’s bursting with orange flavour in a way that you can only achieve using whole oranges – rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake – but it’s actually pleasant and reminds you that you’re eating real oranges!

Cake Dessert

Vegan Tiramisu

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Vegan Tiramisu
Wow your friends with this decadent vegan tiramisu. With velvety creamy layers and rich espresso you won’t believe this indulgent dessert is vegan.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
LADYFINGERS
  • 1 ½ cups all-purpose flour (185 g)
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted vegan butter, softened
  • ¾ cup vegan sugar (150 g)
  • ¼ cup aquafaba, liquid from can of chickpeas (60 mL)
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened almond milk (60 mL)
  • nonstick cooking spray, for greasing
VEGAN MASCARPONE
  • 1 ½ cups raw cashews (195 g)
  • boiling water, for soaking cashews
  • ½ cup unsweetened almond milk (120 mL)
  • ⅓ cup maple syrup (115 g)
  • ⅓ cup unrefined coconut oil, melted (65 g)
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 25 oz full-fat coconut milk, chilled (740 mL)
  • 2 tablespoons powdered sugar
SOAKING LIQUID
  • 6 fl oz espresso, room teperature (175 mL)
  • ¾ cup water (180 mL)
  • 3 tablespoons dark rum
  • cocoa powder, for dusting
Instructions
  1. Make the ladyfingers: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  2. In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy. The mixture may look broken, but will come together once the dry ingredients are added.
  3. Add ½ of the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides of the bowl and add the almond milk. Beat until combined. Add the rest of the dry ingredients and beat until smooth.
  4. Line 2 baking sheets with parchment paper and grease with nonstick spray.
  5. Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 1½ inches apart. Each cookie should be 2¼ inches long and ¾ inch wide. You should have 50-55 total.
  6. Chill the piped cookies in the refrigerator for 30 minutes.
  7. Preheat the oven to 350˚F (180˚C).
  8. Bake the ladyfingers for 13-15 minutes, until the edges are light brown. Let cool completely.
  9. Make the vegan mascarpone: Add the cashews to a medium heatproof bowl and pour in enough boiling water to cover by 1 inch (2.5 cm). Let soak until slightly plumped and softened, about 10 minutes. Drain.
  10. Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to a blender. Blend until smooth. Set aside.
  11. Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.
  12. Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.
  13. Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.
  14. Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream. Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.
  15. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
  16. Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.
  17. Slice into 9 portions and serve.
  18. Enjoy!

Watch the recipe video here:

With this delicious vegan tiramisu, dreams really DO come true ?Get the recipe: https://tasty.co/recipe/vegan-tiramisu

Posted by BuzzFeed Food on Sunday, August 18, 2019

Cake Dessert

Tiramisu Toffee Dessert

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Tiramisu Toffee Dessert
This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
  • ¾ cup strong brewed coffee
  • 1 (8 ounce) package cream cheese
  • 1 cup white sugar
  • ½ cup chocolate syrup
  • 2 cups heavy whipping cream
  • 2 (1.4 ounce) bars chocolate covered English toffee, chopped
Instructions
  1. Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
  2. Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
  3. Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

Watch the recipe video here:

Tiramisu Toffee Dessert: https://trib.al/JzsdZ6m

Posted by Allrecipes on Tuesday, July 9, 2019

Cake Dessert

Blueberry Slab Pie

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Blueberry Slab Pie
Serving a crowd? Treat your guests to this easy, delicious blueberry slab pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 boxes (14.1 oz each) Pillsbury™ refrigerated pie crust, softened as directed on box
  • 4 cups fresh blueberries (2 lb)
  • ½ cup plus 2 teaspoons sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon peel
  • 1 egg, beaten
Instructions
  1. Heat oven to 400°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.
  2. In large bowl, mix blueberries, ½ cup of the sugar, the cornstarch, cinnamon and lemon peel until well mixed. Spoon into crust-lined pan.
  3. Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. To make lattice top, cut ½-inch-wide strips with pastry cutter or knife. Place half of the strips across pan diagonally. Weave remaining strips with first strips to form lattice. Trim edges of strips even with edge of bottom crust. Pinch edges of crust together to seal, tucking under pastry crust, if necessary. Flute or crimp edges. Brush with beaten egg. Sprinkle with remaining 2 teaspoons sugar.
  4. Bake 35 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cool completely, about 1 hour.

Watch the recipe video here:

Happy #NationalBlueberryDay! Raise your hand if you love blueberry pie.Blueberry Slab Pie recipe:…

Posted by Pillsbury on Monday, July 8, 2019

Cake

All-American Strawberry Pie

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All-American Strawberry Pie
Sweet, red strawberries combined with pretty, tart blueberries, all layered atop a creamy vanilla pudding...that makes a red-white-and-blue pie that my grandmother would serve every Fourth of July!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¾ cup sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 3 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • ½ pint heavy whipping cream
  • 1-1/2 tablespoons confectioners' sugar
  • 1 pie shell (9 inches), baked
  • 1 pint fresh strawberries, halved
  • 1 cup fresh or frozen blueberries
Instructions
  1. In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.
  2. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.

Watch the recipe video here:

The perfect red-white-and-blue pie for 4th of July! Get the recipe for All-American Pie here–> https://trib.al/lx7i3pz

Posted by Taste of Home on Wednesday, July 3, 2019

Cake Dessert

Raspberry Chocolate Greek Yogurt Cheesecake

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Raspberry Chocolate Greek Yogurt Cheesecake
https://www.facebook.com/491452930867938/posts/2762993913713817/
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
  • 5 oz graham cracker (150 g)
  • 1 pinch kosher salt
  • 12 oz frozen raspberry, thawed (330 g)
  • ¾ cup dark chocolate chip (235 g)
  • 2 teaspoons coconut oil, solid
  • 32 oz greek yogurt (980 g)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup organic sugar (100 g)
  • 2 tablespoons cornstarch, sifted
  • warm water, for baking
  • 6 oz fresh raspberries, for garnish (150 g)
  • chocolate shaving, for garnish
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
  2. Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
  3. Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers.
  4. Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on.
  5. Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
  6. In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside.
  7. In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
  8. Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
  9. To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes.
  10. Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
  11. Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
  12. Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
  13. Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
  14. Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
  15. When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
  16. Enjoy!

Watch the recipe video here:

Swap out cream cheese for Greek yogurt in this chocolate raspberry cheesecake recipe!Recipe:…

Posted by BuzzFeed Food on Sunday, June 30, 2019

Cake Dessert

Triple-Decker Cheesecake Tower

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Triple-Decker Cheesecake Tower
Triple-Decker Cheesecake Tower
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 oz brownie mix, 2 boxes, prepared according to package instructions (510 g)
  • 1 chocolate cheesecake, 8 inch (20 cm) prepared
  • 15 oz red velvet cake mix, 1½ boxes, prepared according to package instructions without the water (425 g)
  • 2 vanilla cheesecakes, 8 inch (20 cm) prepared
  • 40 oz chocolate chip cookie dough (1.1 kg)
  • 8 cups cream cheese icing (920 g)
  • 2 cups chocolate ganache (575 g)
  • 10 oz chocolate, chopped (285 g)
SPECIAL EQUIPMENT
  • 3 springform pans, 9 inch (23 cm)
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.
  3. In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.
  4. In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.
  5. Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.
  6. Chill the cakes overnight in the refrigerator.
  7. Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.
  8. Add the cookie cake to the platter and spread the top with layer of frosting.
  9. Stack the brownie cake on top, then spread another layer of frosting on top.
  10. Finally, place the red velvet cake on top, then frost the top and sides evenly.
  11. Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.
  12. Decorate the lower part of the cake by pressing the chocolate chunks into the sides.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

3 Cheesecakes, 3 desserts, one dream.?FULL RECIPE: https://tasty.co/recipe/triple-decker-cheesecake-tower

Posted by Proper Tasty on Wednesday, June 26, 2019