CREAM CAKE
This is a delicate white cake. Heavy cream is used instead of butter.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan.
- Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
- Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 33.7 g, Cholesterol 77.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 392.8 mg, Sugar 16.9 g
BOSTON CREAM CAKE
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts :
CRèME FRAîCHE POUNDCAKE
Old-fashioned poundcake recipes don't typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda to lighten things up - but how much can be up to the cook. Adding 1/2 teaspoon baking powder will give the cake a dense and velvety interior; using the whole teaspoon makes it slightly airier and softer. Either way, this buttery loaf cake has a gentle tang from the crème fraîche, which is also featured in the candylike glaze. You'll need a 9-by-5-inch loaf pan to accommodate all the batter. If your loaf pan is smaller, bake any extra batter in a greased ramekin on the side.
Provided by Melissa Clark
Categories cakes, quick breads, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
- In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
- With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
- Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
- In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
- After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
- Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
- Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.
MARTHA WASHINGTON CREME CAKE
This is a 2 generation favorite. The layers are similar to a genoise. The cooked filling is simple and carrys the flavors of butter, vanilla and eggs. A sifting of powered sugar just before presentation is all it needs. I have, for birthdays, frosted the sides with 7 minute frosting. It's time to share this.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Beat 3 egg yolks, sugar and water until creamy.
- In another bowl beat 3 egg whites to soft peak.
- Sift flours, BP and salt. Stir with whisk to mix thoroughly.
- Add egg whites and flour mixture to egg yolk mixture alternating each and folding until batter is just incorporated.
- Batter will have some traces of flour exposed. Do not stir and do not over mix for best results.
- Grease 2 9" cake pans. Line bottom of each with waxed paper or parchment. Grease paper and dust bottoms and sides with flour.
- Bake at 350 for approximately 30 minutes. Test for doneness with toothpick.
- For ease in slicing the layers in 2, place cake layers in pans in freezer. To remove from pan when ready to assemble, turn stove burner to med and slide bottom of cake pan around until the heat releases cake; test by using a butter knife pulling the sides up until cake comes free from bottom.This happens within seconds. Slice frozen layers in two and spread filling between layers leaving top of cake bare.
- Filling:.
- Cream egg yolks.
- Mix cornstarch with a small amount of the milk and then add to saucepan with balance of milk, creamed egg yolks and sugar. Cook until it comes to a boil.
- Remove from heat and add butter and vanilla.
- Cool.
- Can use leftover egg whites to frost sides of cake with 7 minute frosting.
ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
Steps:
- For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
- COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
- BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
- For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.
CREME CAKE
Make and share this Creme Cake recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees F.
- Cream shortening and margarine until even consistency.
- Add sugar and vanilla, cream until even.
- Add egg yolks 1 at a time, creaming after each addition.
- In a separate bowl, mix the maraschino cherry juice and buttermilk.
- In a separate bowl, mix the flour, salt, and baking soda.
- Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients.
- Repeat with the other half of ingredients.
- Fold in coconut.
- Beat egg whites to stiff peaks and fold into the mixture.
- Divide mixture between 2 greased floured layer pans and bake for 45 minutes.
- Remove from oven and cool completely before icing.
- Icing: Beat first 4 ingredients until light and creamy.
- Spread mixture/icing between layers and over entire surface.
- Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.
Nutrition Facts : Calories 830.9, Fat 46.6, SaturatedFat 14.4, Cholesterol 109.7, Sodium 615.4, Carbohydrate 98.7, Fiber 2.4, Sugar 79.7, Protein 8.7
NORWEGIAN CREAM CAKE (BLOTKAKE)
Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
- To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
- In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
- Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
SNACK CAKE CRèME
Provided by Lara Ferroni
Categories Milk/Cream Dessert Quick & Easy Simmer Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield about 1 cup crème
Number Of Ingredients 7
Steps:
- Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.
CHOCOLATE CREME CAKES
Moist layers of chocolate cake sandwich a sweet and creamy filling in this irresistible recipe shared by Faith Sommers of Beckwourth, California. "The yummy treats are handy to keep in the freezer for lunches and after-school snacks," she notes.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-18 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. , In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in milk mixture until sugar is dissolved, about 5 minutes. , Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving.
Nutrition Facts :
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