Triple Citrus Cake Egg Free And Dairy Free Recipes

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Butter a large bowl; set aside. Stir the warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until the yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in the orange juice, 2 eggs, remaining 2/3 cup granulated sugar, 1/2 cup butter, citrus zests, and salt. Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until the dough pulls away from the sides of the bowl and forms a ball.
• Turn out the dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to the buttered bowl; brush the dough with 1 tablespoon butter. Loosely cover with plastic wrap; let the dough rise until doubled in bulk, about 1 1/2 hours.
• Meanwhile, stir the cream cheese, confectioners' sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in the dried cranberries and poppy seeds; set aside.
• Butter 2 baking sheets; set aside. Punch down the dough, and divide it in half. Roll out 1 half into an 11 × 15-inch rectangle. Brush with 2 tablespoons butter, leaving a 1/2-inch border. Spread 1 1/2 cups filling evenly over the butter. Beginning at 1 long side, tightly roll the dough into a log, encasing the filling. Pinch the seam to seal.
• Carefully transfer the log to a prepared baking sheet. With a sharp knife, make 6 cuts, about 2 inches apart, along 1 long side of the log, cutting three-quarters of the way across. Lift the first segment, turn it cut side up, and lay it flat. Repeat with the next segment, twisting so it sits on the opposite side of the roll. Continue down the log, alternating sides. Repeat with the remaining dough, butter, and filling; place on the second baking sheet.
• Preheat the oven to 350°F, with racks in the upper and lower thirds. Loosely cover the dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes. Brush the dough with egg wash, avoiding the filling. Bake on the upper and lower racks, switching the positions of the sheets halfway through, until cooked through and golden brown, about 30 minutes. Carefully slide the cakes onto wire racks, and let cool completely before slicing.
• Sometimes a dough will stick to the counter as you roll it; to remedy this, fold the dough in half, exposing the counter underneath, and sprinkle the counter generously with flour. Then repeat on the other side. Before spreading with filling, brush off excess flour from the dough with a dry pastry brush.
• Roll up the dough, and pinch the seam to ensure that all the creamy filling will remain sealed inside.
• To give this cake its unique shape, cut slits in one side of the rolled dough, leaving the other side intact.
• Then twist each segment on alternating sides. After the dough is shaped, let it rise again before baking.

Steps:

• Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
• With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
• Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
• Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
• Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
• Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
• Spoon whipped cream into center of cake; top with candied zest and serve.

Steps:

• Butter a large bowl; set aside. Stir warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in orange juice, 2 eggs, remaining 2/3 cup granulated sugar, 1/2 cup butter, citrus zests, and salt. Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until dough pulls away from sides of bowl and forms a ball.
• Turn out dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to buttered bowl; brush dough with 1 tablespoon butter. Loosely cover with plastic wrap; let dough rise until doubled in bulk, about 1 1/2 hours.
• Meanwhile, stir cream cheese, confectioners' sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in dried cranberries and poppy seeds; set aside.
• Butter two baking sheets; set aside. Punch down dough, and divide in half. Roll out one half into an 11-by-15-inch rectangle. Brush with 2 tablespoons butter, leaving a 1/2-inch border. Spread 1 1/2 cups filling evenly over butter. Beginning at one long side, tightly roll dough into a log, encasing filling. Pinch seam to seal.
• Carefully transfer log to a prepared baking sheet. With a sharp knife, make 6 cuts, about 2 inches apart, along one long side of log, cutting three-quarters of the way across. Lift the first segment, turn it cut side up, and lay it flat. Repeat with next segment, twisting so it sits on the opposite side of roll. Continue down log, alternating sides. Repeat with remaining dough, butter, and filling; place on second baking sheet.
• Preheat oven to 350 degrees with racks on upper and lower thirds. Loosely cover dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes. Brush dough with egg wash, avoiding filling. Bake on upper and lower racks, switching positions of sheets halfway through, until cooked through and golden brown, about 30 minutes. Carefully slide cakes onto wire racks, and let cool completely before slicing.