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Ricette Da Vanilla Christmas Tree Cakes Alongside Custard Cream

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Happy Holidays!
Let’s celebrate the holidays alongside these cute Christmas tree vanilla cakes stuffed alongside rich custard cream, in addition to decorated alongside colorful sprinkles

These footling tree cakes are super cute, really festive in addition to they volition sure as shooting impress all your vacation guests. Made alongside moist vanilla cake layers, covered alongside velvety in addition to rich custard cream, in addition to decorated alongside red, light-green in addition to white saccharide sprinkles in addition to a dash of powdered sugar.
And that’s non all. This dessert is quite slow to educate in addition to approachable for everyone.  You don’t require to live a master copy pastry chef to describe these off. Check out my step-by-step recipe downwards here, in addition to this quick video.


See?!? It is super easy. I know you lot tin create it!
This recipe is quite versatile too. You tin actually accept fun alongside it in addition to substitute my vanilla cake in addition to custard cream,  with your favorite cake or frosting recipe. You don’t accept to usage mine … but it’s highly recommended 😉
You tin educate your classic frosting recipe in addition to a unlike xanthous cake, vanilla cake, or fifty-fifty chocolate cake. Why not?!? Chocolate in addition to vanilla custard are soooo skilful together. 

All you lot require to brand this recipe travel on are sharp, star-shaped cookie cutters. I bought a laid of 6, stainless steel cutters, ranging inwards size from 1.5 to 3.5 inches (3.8 to 8.8 cm). I solely used the smallest v stars to brand my trees.

I baked the vanilla cake inwards a ix x 12 inwards (23 x thirty cm) baking pan. You require to live a fight smart close cutting the stars, in addition to larn equally many pieces equally possible. I was able to cutting four sets of v stars (in each unlike size) to brand four trees. But you lot are welcome to brand the tree equally small-scale or equally large equally you lot wish, alongside 3 to v layers.
You tin decorate alongside colorful sprinkles similar I did, or only silvery or reddish saccharide balls. Please note: the saccharide ball mightiness leak a fight of their color on the cream. The silvery 1 I endeavor were non skilful in addition to rapidly lost all their silvery color on the cream, in addition to turned brown. Not pretty at all!! The red/green/white smaller sprinkles worked a lot better.
One discussion of advise: educate the custard cream, the vanilla cake cutting into stars ahead of time, but get together at the final minute.
The custard cream needs to live refrigerated, in addition to then create the tree cakes 1 time assembled.

So pretty right?! I know what you lot are thinking: allow me dash to the kitchen correct at 1 time to begin!

Happy Holidays!

This recipe get-go appeared on inwards Dec 2017

YIELD
4 trees

INGREDIENTS:

For the vanilla cake:
  • 1.5 cups (225 gr) of all role flour
  • 1 teaspoon of baking powder
  • half teaspoon of salt
  • 4 oz (1 stick, 115 gr) of unsalted butter, at room temperature
  • 3/4 loving cup (150 gr) of sugar
  • 2 eggs
  • 1 egg yolk
  • 1.5 teaspoons of vanilla extract
  • zest of 1 orange
  • 3 tablespoons of orangish juice (freshly squeezed)
  • 1 loving cup (235 ml) of buttermilk
For the custard cream:
  •  cup (235 ml) of milk
  • 1/4 loving cup (60 ml) of heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 2 egg yolks
  • 1/3 loving cup (65 gr) of sugar
  • 2 tablespoons (20 gr) of corn starch
For decoration:
  • colorful (red/white/green or silvery or all white) saccharide balls
  • powdered sugar

PREPARATION:

About 1 hour, addition 1 threescore minutes inactive

1. Remove the butter (for the vanilla cake) from the refrigerator, in addition to allow it sit down at room temperature piece you lot educate the custard cream. The cream volition require at to the lowest degree 1 threescore minutes to cool down.
In a small-scale pan, warm upward 1 loving cup (235 ml) of milk, alongside 1/4 loving cup (60 ml) of whipping cream in addition to 1 teaspoon of vanilla extract until actually hot, but non boiling.
2. In to a greater extent than or less other medium size pan, whisk 2 egg yolks alongside a 1/3 loving cup (65 gr) of saccharide until shine in addition to fluffy. Whisk inwards 2 tablespoons of corn starch, making certain in that place are no lumps. Add a footling fight of the warm milk to the egg mixture, whisking good then that no lumps form. Whisk inwards the relaxation of the milk.

3. Place the pan over medium estrus in addition to stir continuously until it reaches a deadening boil. The cream volition thicken, then live careful non to allow it stick to the bottom. Lower the flaming in addition to laid upward for a twosome of to a greater extent than minutes, until you lot attain the want thickness. Pour the cream inwards a bowl in addition to allow it laid upward down. Cover alongside plastic roll in addition to refrigerate for at to the lowest degree 1 hour.

4. Let’s travel on the vanilla cake. Preheat the oven to 350° F (175° C). In a large bowl, whisk together 1.5 cups (225 gr) of all-purpose flour, 1 teaspoon of baking pulverisation in addition to one-half teaspoon of salt. Set aside.

5. Cream four oz (115 gr) of unsalted butter alongside 3/4 loving cup (150 gr) of sugar, until low-cal in addition to fluffy. Add the eggs (2 whole eggs addition 1 egg yolk) 1 or 2 at a time. Blend. Mix inwards 1.5 teaspoons of vanilla extract, the zest of 1 orange, in addition to 3 tablespoons of freshly squeezed orangish juice.

6. Add one-half of the dry out ingredients into the mixture, blending until only incorporated. Blend inwards the buttermilk, in addition to goal alongside the balance flour.

7. Pour into a ix x 12 inwards (23 x thirty cm) baking pan, covered alongside parchment newspaper or greased alongside butter in addition to flour. Level alongside a spoon. Bake at 350° F (175° C) for close 25 minutes, until slightly golden on top. Check alongside a toothpick for readiness.

8. Remove from the oven in addition to allow to cool close 10 minutes inwards the pan on a wire cooling rack. Remove from the pan in addition to cool completely. Use abrupt star-shaped cookie cutters to cutting the cake into v unlike sizes stars. You should live able to cutting four sets of v stars each.

9. Using a pipage bag, encompass the biggest star alongside custard cream. Sprinkle the edges alongside colorful (red, white in addition to green) saccharide sprinkles. Place the 2nd biggest star on top, equally shown inwards my picture.

10. Continue decorating alongside custard cream in addition to sprinkles, until the 2nd from smallest star. Sprinkle both sides of the smallest star alongside powdered sugar, in addition to house on top, making the star stand upward up, equally you lot would on your Christmas tree.

I highly recommend fill upward alongside cream in addition to sprinkles correct earlier serving, or inside 1 threescore minutes or so. Note, I’ve tried alongside unlike sprinkles, in addition to to a greater extent than or less of them volition leak color on the cream.
Make certain to shop the custard cream in addition to the tree cakes inwards the refrigerator.

And relish 🙂


Very Chocolatey, Chocolate Fudge Cake
This cake is a chocoholics dream!  This cake has chocolate, chocolate and more chocolate to create this fantastically fudgey, rich & moist cake.

Makes 12 slices
Preparation time:  30 minutes
Cooking time:  50 minutes


Ingredients

For the cake
220g plain chocolate, chopped (minimum 70% cocoa solids)
200g butter, cubed (plus extra for greasing)
100ml water
125g self raising flour
125g plain flour
25g cocoa powder
200g light muscovado sugar
200g golden cater sugar
3 free-range eggs
75ml crème fraiche

For the chocolate buttercream filling
50g plain chocolate (minimum 70% cocoa solids)
100g unsalted butter, softened
200g icing sugar
1 tsp vanilla extract
Drizzle of milk to loosen

For the chocolate ganache topping
150ml double cream
1 tsp vanilla extract
1 tsp unsalted butter
150g plain chocolate, plus extra to decorate

Preparation method
1.   Preheat the oven to 170ºC/335ºF/Gas Mark 3 and line two 20cm sandwich tins with baking parchment,
2.   In a saucepan melt together the chocolate, butter and water on a low heat, stir occasionally until smooth and then set aside to cool slightly.
3.   In a large bowl sift the flours and cocoa powder and mix in the muscovado and caster sugar.  In a separate large bowl beat together the eggs and crème fraiche, then add the chocolate to the mixture.  Now gently fold through the flour & sugar mixture until smooth.
4.   Divide the cake mixture between the two cake tins and bake in the oven for 35-40 minutes, or until the top is firm to the touch.
5.   Remove the cake tins from the oven and set aside until they have cooled completely.
6.   For the chocolate buttercream filling, melt the chocolate in a bowl over a pan of simmering water.  (Make sure that the bowl does not touch the water).
7.   In a separate bowl beat the butter until soft and then gradually beat in the icing sugar.  Now add the vanilla extract and fold in the melted chocolate until smooth (add a drizzle of milk if the mixture is too stiff).
8.   For the chocolate ganache topping, heat the cream, vanilla extract, butter and chocolate in a large pan.  Remove the pan from the heat and then whisk until the mixture is smooth and thick.
9.   To assemble the cake, carefully remove the cakes from the tins.  On the top of one of the cakes spread the buttercream and then top with the other cake.
10. Spoon the chocolate ganache over the top of the cake and allow to drizzle over the edges or smooth over the whole cake with a palette knife.  Garnish with chocolate of your choice, enjoy!!



How To Make Very Chocolatey, Chocolate Fudge Cake by momsecrete

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