Text 10026, 101 rader
Skriven 2014-02-18 05:04:00 av Dave Drum (73619.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Cakes & Ale #3
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tres Leches Cake
 Categories: Cakes, Desserts, Dairy, Booze
      Yield: 9 servings
 
  1 1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 c  Unsalted butter
      2 c  White sugar (divided)
      5    Eggs
  1 1/2 ts Vanilla extract; divided
      1 c  Milk
      7 oz Sweetened condensed milk
      6 oz Evaporated milk
    1/3 c  Liqueur; opt
  1 1/2 c  Heavy (whipping) cream
 
  Tres Leches cake is so unique and delicious, it has reached
  almost mythical proportions. Make it and you'll know why.
  This is one of Dorothy Sibole's excellent recipes.
  
  Preheat oven to 350øF. Grease and flour a 9" x 13" baking
  pan.
  
  Sift flour and baking powder together and set aside. Cream
  the butter and 1 cup of the sugar together until fluffy. Add
  the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the
  flour mixture to the butter mixture, 2 tablespoons at a
  time, mixing well until blended. Pour batter into prepared
  pan. Bake for 30 minutes.
  
  When cake has finished baking, pierce it in 15 or more
  places with a fork or skewer, and let it cool. Combine the
  whole milk, evaporated milk, condensed milk and liqueur and
  pour over the top of the cooled cake. Refrigerate for at
  least 2 hours before serving.
  
  Whipped Cream Topping: When ready to serve, combine the
  whipping cream and the remaining 1 teaspoon of vanilla and 1
  cup of sugar, whipping until thick. Spread over top of cake.
  
  Because of the milk in the cake, it is very important that
  you keep the cake refrigerated until ready to serve. Serve
  chilled.
  
  Caribbean Version: Replace the sweetened condensed milk with
  cup of Coco Lopez Cream of Coconut in the milk mixture. You
  can also add 1/4 cup rum.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 08 May 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Layer Cake
 Categories: Cakes, Desserts, Citrus
      Yield: 9 servings
 
    1/2 c  Shortening
  1 3/4 c  Sugar
      6    Egg yolks
  2 1/2 c  Sifted cake flour
  2 1/2 ts Baking powder
    1/2 ts Salt
      1 c  + 3 tb milk
      1 tb Grated lemon rind
 
  Preheat oven to 350øF. Grease and flour two 9" cake pans.
  
  Cream the shortening, then add the sugar, beating well.
  Reduce speed to medium and add the egg yolks, one at a time,
  beating well after each addition.
  
  In a separate bowl, combine the flour, baking powder and
  salt. Add to the creamed mixture alternately with the milk,
  beginning and ending with the flour mixture. Stir in the
  lemon rind.
  
  Pour batter into prepared cake pans, and bake for 25 to 30
  minutes or until cake tests done with toothpick or cake
  tester. Cool layers in pans for 10 minutes. Remove from
  pans, and cool completely before frosting.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 08 May 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It is better for civilisation to be going down the drain than coming up it.
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