Yellow Desert Rose Recipes

Steps:

• 1. For the cake: Purchase any type of white cake mix and follow directions. Except instead of using oil use one stick butter.
• 2. For the pastry cream: Place the milk, half the sugar and the vanilla extract in a saucepan over medium heat. Then combine the egg yolks and the remaining sugar in a bowl and whisk until the color of mixture is light. Add in the flour and the salt, mix completely. When the milk just begins to boil, remove from heat. Very slowly pour the hot milk into the yolk mixture, stirring constantly. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Let boil for about 1 minute, stirring constantly until mixture is thick.
• 3. Remove from heat and add the butter. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill for about one hour.
• 4. Fruit Topping: By this time cake should be finished. Let cake cool for two hours. Slice bananas and strawberries.
• 5. Open the can of crushed pineapple and pour juice over strawberries and bananas.
• 6. For the whipped cream: Pour one cup of whipping cream in a bowl. Whip the cream until it is almost stiff. Then add sugar and vanilla extract. Beat until cream holds peaks.
• 7. To assemble: After cake is cooled for at least 2 hours, remove from pan and slice into two layers. Place one layer of cake on bottom of pan. Spread over half of the crushed pineapple over the botton of the cake. Then add a thin layer of pastry cream. Place the second half of the cake on top. Than layer with strawberries and bananas. Then drizzle chocolate over the fruits. Top with whip cream when serving.

Steps:

• Shake liquors with ice; strain and pour into a 5-ounce Collins glass over fresh ice. Fill glass with orange juice. Top off with a drop of grenadine, and garnish with pineapple, orange and lime slices.

Steps:

• Preheat the oven to 350°F. Butter and flour the sides of an 8 by 3-inch round cake pan and line the bottom with a parchment paper round that has been cut to fit.
• In a medium bowl, whisk together the egg yolks, 1/2 cup (4.3 oz / 121 g) of the milk, and the vanilla.
• Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed for 30 seconds. Add the remaining 1/4 cup (2.1 oz / 60 g) of milk and mix on low speed until moistened, about 15 seconds. Add the butter and beat on medium speed for 1 1/2 minutes or until smooth and aerated. Scrape down the sides of the bowl with a rubber spatula. Add the egg mixture in 3 batches, mixing on medium speed for 20 seconds and then scraping down the bowl after each addition.
• Transfer the batter to the prepared pan and smooth the surface with an offset spatula. Bake, rotating the pan midway through baking, until the cake springs back when gently pressed in the center, 55 to 60 minutes. You can also test for doneness by listening to the cake: Remove the pan from the oven, set it on a wire rack, lower your ear to the cake, and listen. If you hear the cake snap, crackle, and pop, it needs a few more minutes in the oven. If it's quiet, it's done.
• Let the cake cool on a wire rack for 30 minutes, and then run an offset spatula around the inside of the pan. Invert the cake onto the wire rack, lift off the pan, and remove the parchment. When the cake is cool enough to handle, after about 20 minutes, reinvert it so the top is facing up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.