ORANGE COINTREAU CAKE
A bit fussy to make - but so worth it. Oranges are in season here mostly in fall/winter. This cake tastes like spring.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For genoise: Preheat oven to 375°F.
- Lightly butter and flour a 9 inch cake pan.
- Beat eggs and sugar in large, heatproof bowl until well-blended.
- Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
- Return bowl to mixer and beat until cool and quadrupled in volume.
- Gently fold in flour, then butter, do not overmix.
- Pour into prepared pan.
- Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
- Invert onto rack and let cool.
- For custard: Finely grate zest off the 2 oranges; reserve oranges.
- Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
- Scald milk.
- Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
- Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
- Add peel.
- Place plastic wrap directly onto surface and cool completely.
- To assemble: Cut cake into 3 even layers using a long, serrated knife.
- Brush each layer with some of the Cointreau.
- Set 1 layer on a cake plate and spread with half of custard.
- Repeat with second layer.
- Add third layer.
- Frost top and sides with whipped cream.
- Thinly slice and remove membranes from sections of reserved oranges.
- Try to make attractive pieces.
- Decorate top of cake with these if desired.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 399.5, Fat 21.2, SaturatedFat 12.1, Cholesterol 227, Sodium 169.3, Carbohydrate 45.7, Fiber 1.1, Sugar 31.1, Protein 8
MELT IN YOUR MOUTH BLUEBERRY CAKE
This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
- Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
- In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake for 50 minutes, or until cake tests done.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g
EASY MELT IN YOUR MOUTH COCONUT CAKE
One of my friends shared this recipe with me and every time I make it I get "best cake ever" comments! A guaranteed easy hit every time, and the most moist cake you will ever eat!
Provided by tennis5
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Bake cake according to cake box directions in a 13 x 9 pan.
- Take cake out of oven and while still hot, poke holes all over top with something the size of a small birthday candle.
- Slowly pour can of sweetened condensed milk over the top of cake making sure it doesnt all run to the sides.
- Slowly pour Coco Lopez over top of cake -- you may have to heat this up in microwave 20-30 seconds to get it liquid.
- enough to pour -- this ingredient is found in the "drink mixers" section of the grocery store.
- If you have time, cover cake and put in refrigerator overnight getting it cold.
- When you are ready to serve, spread Cool Whip on top and then sprinkle coconut over top to taste -- guaranteed to please!
Nutrition Facts : Calories 486.4, Fat 29.1, SaturatedFat 22.1, Cholesterol 9.7, Sodium 285.5, Carbohydrate 54.1, Fiber 3.5, Sugar 39.1, Protein 5.8
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