HTFunny.com

Tag: pear and raspberry cake

  • How to make Almond Chocolate Pear Cake

    How to make Almond Chocolate Pear Cake

    If you like pears and chocolate and think they go well together, you should try this Chocolate Almond Pear Cake. It is very flavorful due to pears and almonds, and also has a rich, moist and chocolatey taste that makes it simply irresistible.

    Almond Chocolate Pear Cake


    Home Cooking Adventure

    Ingredients

    Makes about 10 servings
    4 eggs, separated
    7 oz (200g) semisweet chocolate (55-70%)
    2/3 cup (150g) butter
    1 tbsp (8g) unsweetened cocoa powder
    1 cup (100g) ground almonds
    1/4 tsp (2g) salt
    1 tsp (5ml) almond extract
    1/2 cup (100g) sugar
    3 or 4 ripe pears, peeled, halved and cored

    1. Grease and line a 10-inch (25cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).

    2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder, ground almonds, salt and almond extract.

    3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until soft peaks form. Gently fold the whipped whites into chocolate mixture.

    4. Pour batter into prepared pan.

    5. Cut pear halves in thin slices leaving one edge uncut.

    6. Place the sliced pear halves on top of the batter and bake for 40-45 minutes.

    7. Let it cool completely and refrigerate to set for at least 2 hours.

  • How to make Raspberry Vanilla Cake

    How to make Raspberry Vanilla Cake

    Raspberry Vanilla Cake – made with soft and moist vanilla layers, the creamy Mascarpone topping goes well with the sweet and sour raspberry sauce and fresh raspberries on top. A perfect summer treat

    Raspberry Vanilla Cake Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 16 servings

    Vanilla Cake Layers
    3 cups (375g) all purpose flour
    1/2 tsp (2g) salt
    3 tsp (12g) baking powder
    1 cup (226g) unsalted butter, room temperature
    1 2/3 cups (335g) sugar
    5 eggs
    2 tsp (10g) vanilla extract
    1 cup (240ml) milk

    Raspberry Sauce
    25oz (700g) fresh or frozen raspberries
    2/3 cup (135g) sugar
    2 tbsp (30ml) water
    1 tbsp (15ml) lemon juice

    Mascarpone Frosting
    1 pound (500g) Mascarpone cheese, room temperature
    2 1/2 cups (560g) heavy cream
    3/4 cup (90g) powdered sugar
    2 tsp (10g) vanilla extract

    1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.

    2. In a medium bowl sift the flour, baking powder and salt and whisk to combine.. Set aside until ready to use.

    3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.

    4. Gradually add flour mixture while alternating with milk.

    5. Pour the batter evenly into the prepared pans.

    6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.

    7. Let pans cool on a cooling rack for 10 minutes.

    8. Remove the cakes from the pan and let them cool completely.

    9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.

    10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extract until smooth.

    11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready

    to assemble the cake.

    12. Assemble the cake. Divide each cake layer in two to create 4 layers.

    13. Place 1 cake layer on your serving plate. Spread evenly ⅓ of raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.

    14. Add another cake layer and spread evenly ⅓ of raspberry sauce and ¼ of Mascarpone frosting.

    15. Add another cake layer and spread evenly the last ⅓ of raspberry sauce and ¼ of Mascarpone frosting.

    16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape.

    17. Refrigerate for at least 4-6 hours or overnight.