Cardamom Cream Cake Recipe 435

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CARDAMOM CREAM CAKE RECIPE - (4.3/5)

Provided by MarielC

Number Of Ingredients 30



Cardamom Cream Cake Recipe - (4.3/5) image

Steps:

  • Drain the ricotta in a fine mesh sieve placed in a large bowl for 1 to 2 hours until very thick. If you've bought very thick, very freshly made ricotta from a specialty shop (not the kind from the supermarket), you can skip this step. Meanwhile, make the milk syrup: In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes. Stir in the sugar until it dissolves, then continue to simmer until the mixture thickens to the texture of half and half, about 10 minutes longer. Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water. Syrup can be prepared up to 3 days ahead and refrigerated. Make the cake: Heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment. Flour the entire pan and parchment, tapping out any excess. In a medium bowl, lightly whisk together the egg whites, milk, vanilla and rose water. Using an electric mixer, combine the cake flour, sugar, baking powder, cardamom and salt, and mix on low speed for 30 seconds to blend. Add the butter and about a third of the milk-egg white mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for a minute or so until everything is very smooth. Scrape down the sides and bottom of the bowl. Add the remaining milk mixture in 3 batches, beating well between additions. Scrape down the sides. Transfer the batter to the prepared pans and smooth the surface with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 25 to 35 minutes. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 20 minutes, then unmold and cool completely. Make the ricotta filling: Using an electric mixer fitted with the whisk attachment, beat the ricotta, cream and confectioners' sugar until quite smooth, about 30 seconds. Beat in rose water to taste. Beat on medium-high speed for about 30 seconds to 1 minute. The mixture will thicken. Make the mascarpone frosting: Using an electric mixer fitted with the paddle attachment, beat the butter, confectioners' sugar, rose water and cardamom until fluffy, about 2 minutes. On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth. Do not overbeat or the mixture may curdle. When the cakes have cooled, use a long serrated knife to trim the tops of the cakes, so the tops are flat and even. Then cut each cake in half into 2 layers, to make a 4-layer cake. Brush cake layers on all sides with milk syrup. Place one cake round on a cake stand or serving platter, then top with one third of the ricotta filling, leaving a small border around the edge of the cake. Repeat with the remaining cake layers and ricotta filling. Frost top and sides of the cake with the mascarpone frosting. Top with chopped pistachios and candied rose petals, if using. Chill until ready to serve.

RICOTTA FILLING
1 1/2 pounds fresh whole-milk ricotta, 680 grams, about 2 1/2 cups
1/2 cup heavy cream, 120 milliliters
3/4 cup confectioners' sugar, 95 grams
1 teaspoon rose water, or to taste. May substitute vanilla extract.
MILK SYRUP
2 cups whole milk, 475 milliliters
4 cardamom pods
6 tablespoons granulated sugar, 75 grams
1 1/2 teaspoons rose water, or to taste. May substitute vanilla extract.
CAKE
12 tablespoons unsalted butter, softened, 170 grams, about 1 1/2 sticks, plus more for greasing pan
3 cups cake flour, 330 grams, plusmore for flouring pan
4 large egg whites
1 cup whole milk, 240 milliliters
1/2 teaspoon vanilla extract
1/2 teaspoon rose water
1 1/2 cups granulated sugar, 300 grams
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
MASCARPONE FROSTING
12 tablespoons unsalted butter, softened, 170 grams, about 1 1/2 sticks
1 cup confectioners' sugar, 125 grams
1 teaspoon rose water, or to taste. May use vanilla extract.
1/2 teaspoon ground cardamom
1 cup cold mascarpone, 240 milliliters
1/4 cup cold Greek yogurt, 60 milliliters
1/3 cup pistachios, toasted and chopped, 50 grams
Candied rose petals, for garnish (optional)

EASY CARDAMOM SPICE CAKE

This is based on the old depression era Crazy (or Wacky) cake recipe, which is chocolate. No eggs or butter, but turns out very moist. You can frost with your favorite frosting, but I just serve it with a dollop of whipped cream.

Provided by Mikekey *

Categories     Cakes

Time 45m

Number Of Ingredients 11



Easy Cardamom Spice Cake image

Steps:

  • 1. Preheat oven to 350F degrees. Lightly coat an 8-inch square baking pan with nonstick cooking spray.
  • 2. In a medium mixing bowl, combine flour, sugar, baking soda, salt and spices.
  • 3. Add oil, vinegar, vanilla and water. Mix with a whisk.
  • 4. Pour batter into prepared pan and bake 30-35 minutes, or until pick inserted in center comes out clean.

1 1/2 c all purpose flour
1 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
6 Tbsp vegetable oil
1 Tbsp white vinegar
1 tsp vanilla extract
1 c water

CARDAMOM CREAM

Provided by Food Network

Categories     dessert

Yield about 1/4 cup

Number Of Ingredients 2



Cardamom Cream image

Steps:

  • In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

2 cups heavy cream
1 tablespoon black cardamom seeds

CARDAMOM VANILLA POUND CAKE

Provided by Kay Chun

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Vanilla     Party     Potluck     Cardamom     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15



Cardamom Vanilla Pound Cake image

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
  • Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
  • Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
  • Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
  • Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

3 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
4 large eggs
1 tablespoon fresh lemon juice
1 cup whole milk
1 1/2 cups chilled heavy cream
2 1/2 tablespoons confectioners sugar
1 1/2 teaspoons pure vanilla extract
Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer fitted with paddle attachment

FINNISH CARDAMOM SOUR CREAM CAKE

Make and share this Finnish Cardamom Sour Cream Cake recipe from Food.com.

Provided by Cheffet22

Categories     Yeast Breads

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 9



Finnish Cardamom Sour Cream Cake image

Steps:

  • Combine eggs, sour cream, sugar and almond extract.
  • add mixed dry ingredients gradually.
  • pour into a buttered bundt pan that has been dusted with granulated sugar or cookie crumbs.
  • bake at 350F for about 1 hour.
  • cool 5 - 10 minutes before turning out of pan.
  • sprinkle with icing sugar before serving.

2 eggs, beaten
2 cups sour cream
2 cups sugar
2 drops almond extract
3 cups white flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom

CARDAMOM CAKE

A great all rounder. Great texture and very simple to put together. I have been known to sub vanilla for the cardamon.

Provided by Tulip-Fairy

Categories     Dessert

Time 45m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 7



Cardamom Cake image

Steps:

  • Heat oven to 180c fan.
  • Grease and flour a 23cm round cake tin.
  • Mix the dry ingredients in a bowl.
  • Add butter, egg, and milk and stir to a smooth batter.
  • Pour batter into tin, smoothing the surface with a spatula.
  • Bake in the lower half of the oven for approx 30 minutes.
  • Let cool before removing from tin.

1 3/4 cups flour
1 tablespoon baking powder
1/2 cup sugar
2 teaspoons ground cardamom
1/2 cup softened butter
1 egg
3/4 cup milk

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