ITALIAN CREAM CAKE HISTORY RECIPES

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COOKING WITH MANUELA: ITALIAN CREAM STUFFED CANNONCINI ...



Cooking with Manuela: Italian Cream Stuffed Cannoncini ... image

Crispy and buttery puff pastry cannoncini filled with velvety and rich custard cream

Provided by COOKINGWITHMANUELA.COM

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Number Of Ingredients 9

3 egg yolks
3 tablespoons (30 gr) of all-purpose flour
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
1/4 cup (50 gr) of sugar
1 egg (for egg wash)
powdered sugar to decorate

Steps:

  • Warm up the milk until hot (not boiling).
  • In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
  • Add the milk some at a time while whisking, making sure there are no lumps.
  • Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
  • Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
  • Preheat the oven to 400°F (200°C).
  • Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
  • Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
  • Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
  • Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
  • Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
  • Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
  • Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.
  • Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
  • Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!

CREAM CHEESE POUND CAKE RECIPE (EASY & MOIST) | KITCHN



Cream Cheese Pound Cake Recipe (Easy & Moist) | Kitchn image

Cream cheese gives pound cake a super-moist, pleasantly dense texture that's simply irresistible.

Provided by Jesse Szewczyk

Categories     Cake    Dessert    Baked good

Total Time 6000S

Prep Time 1200S

Cook Time 4800S

Yield 16

Number Of Ingredients 9

3 sticks plus 1 tablespoon unsalted butter, divided
8 ounces cream cheese
4 large eggs
1/2 cup sour cream
3 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 2/3 cups granulated sugar
1 tablespoon vanilla extract

Steps:

  • Place 3 sticks of the unsalted butter and 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 4 large eggs and 1/2 cup sour cream on the counter. Let everything sit at room temperature until the butter and cream cheese are softened, about 1 hour.
  • About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325ºF. Place the remaining 1 tablespoon unsalted butter in a small microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon of the all-purpose flour and mix to form a smooth paste. Brush the paste on the inside of a 12-cup Bundt cake pan (see Recipe Notes), making sure to thoroughly coat the tube and all the crevices.
  • Place the remaining 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
  • Add 2 2/3 cups granulated sugar to the bowl of butter and cream cheese. Beat on medium speed with the paddle attachment until fluffy and combined, 3 to 4 minutes. Turn the mixer off and add the eggs, sour cream, and 1 tablespoon vanilla extract. Beat on medium speed until thoroughly combined and very light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low, slowly add the flour mixture, and mix until just combined, 1 to 2 minutes.
  • Transfer the batter into the Bundt pan and smooth out the top. Pick up the pan and gently tap on the work surface a few times to remove any air bubbles.
  • Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 70 to 75 minutes. Place the Bundt pan on a wire rack and let cool 30 minutes. Flip the cake out onto the rack and let cool completely, at least 2 hours, before slicing and serving.

Nutrition Facts : SaturatedFatContent 17.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 60.2 g, SugarContent 39.0 g, ServingSize Serves 14, ProteinContent 6.0 g, FatContent 29.3 g, Calories 522 cal, SodiumContent 180.2 mg, FiberContent 0.7 g, CholesterolContent 0 mg

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