ITALIAN ROSETTES RECIPE RECIPES

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ROSETTES RECIPE - BETTYCROCKER.COM - RECIPES & COOKBOOKS



Rosettes Recipe - BettyCrocker.com - Recipes & Cookbooks image

Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 45 minutes

Yield 36

Number Of Ingredients 11

2 tablespoons granulated sugar
1 teaspoon salt
2 eggs
2 tablespoons vegetable oil
1 cup water or milk
1 cup Gold Medal™ all-purpose flour
Vegetable oil
Powdered sugar, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup

Steps:

  • In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
  • Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
  • Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
  • To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

Nutrition Facts : Calories 45 , CarbohydrateContent 6 g, CholesterolContent 10 mg, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 0 g, ServingSize 1 Rosette, SodiumContent 70 mg

FREDA'S ITALIAN RUM CREAM CAKE | JUST A PINCH RECIPES



Freda's Italian Rum Cream Cake | Just A Pinch Recipes image

This cake I first tasted in a speciality Bakery, It is to Die For. I actually went back and bought a 2nd cake. ( My Hips really needed that 2nd cake ya know) Photo is from the bakery. I have since searched and Searched but could not Find a recipe for this Special Cake. Until I found a site from Italy. They say this is one of their Special celebration cakes, used for festivites, and celebrations. To Decorate this cake, Top with Whipped Cream piped Rosettes around the top, then Put a lot of Sliced almonds all around the Sides of this cake. It is not an overly sweet cake, with just a hint of Rum to the flavor of the cake. . . Words cannot express how Delicious this cake really is. It is so Attractive and So flavorful, Guaranteed You won't be able to eat just one Slice. It Must be kept in the Refer, Due to the Whipped Cream. This is a lot of Instructions but Don't be Intimidated. Just time consuming. Its more than well worth the effort. Believe me You'll make it over again.

Provided by FREDA GABLE @cookin4me

Categories     Cakes

Prep Time 2 hours

Cook Time 1 hours 20 minutes

Yield 12

Number Of Ingredients 22

ITALIAN SPONGE CAKE
5 - egg yolks, reserve whites
5 - egg whites
1 1/2 C - sugar
1 1/4 C - cake flour sifted
1 tsp - pure vanilla extract
RUM SYRUP
1/4 C - rum or 1 tbs rum flavoring
1/3 C - water
1/2 C - sugar
ITALIAN PASTRY CREAM ( CAKE FILLING) (PASTICCIERA CREAM)
3 Tbs - sugar
3 - egg yolks
3 Tbs - flour (all purpose is fine to use)
1/2 tsp - vanilla extract
2 Cups - whole milk ( for richness)
1 Tbs - butter
WHIPPED CREAM CORN SYRUP METHOD.
2 C - heavy cream
1 tsp - pure vanilla extract
2 tsp - light corn syrup
2 CUPS - sliced almonds or more to cover sides of the entire cake

Steps:

  • **Sponge Cake Directions:** Preheat Oven @ 375 Butter and Flour (2) 8-9" cake pans, set aside. 1. Beat egg yolks and sugar in bowl till Lemon colored. 2. Add Flour Sifted, little at a time, Blend well. 3. Add Vanilla 4. Beat Egg Whites till stiff but not dry, Fold into batter. 5. Pour batter into Prepared Pans. 6. Bake 40 min. or til toothpick inserted comes out clean. 7. remove from oven, invert cake out of the pans, onto rack to cool completely. 8. Note: Cake Can be Tightly wrapped and refrigerated over night or frozen up to 3 weeks.
  • **RUM SYRUP DIRECTIONS:** Method #1. Mix together ingredients in small pot, Bring to boil, stirring til sugar dissolves. Remove from heat. Cool before using. When Cool, Brush genouously over cake. METHOD #2. If you prefer, Brush cake with 1/3 Cup Rum diluted with 1/4 Cup water.
  • **ITALIAN PASTRY CREAM:** 1. Mix Sugar, egg, flour & Vanilla in a saucepan. 2. in seperate Pan, Scald Milk. 3. "Very Slowly pour milk over egg yolks" in a thin stream as to not Cook the eggs. Beating constantly with mixer. 4. Cooking over low heat, stir with wooden spoon, until mixture reaches boiling point. Cook for 4 min longer, must stir constantly. 5. Remove pan from heat, add butter, and stirr well. Pour into Bowl Cover and Chill . Stir occasionally to prevent film from forming on top of custard cream. 6. chill 3-4 hrs til very thick for use as filling.
  • ** WHIPPED CREAM** Stabilized 1. in a large Chilled Bowl. Put bowl in freezer to chill. chill beaters also. 2.Beat cold Cream until it just starts to thicken. 3. add Corn syrup, & vanilla down the Sides of the cold Bowl. 4. Beat to stiff peaks form.
  • ** ASSEMBLY OF CAKE** 1. Slice Cake in 1/2 to form two layers. 2. Slice the two layers in 1/2 again making 4 thin layers. 3. Place bottom layer on plate cut side up brush with rum syrup becarful not to get cake too wet, or the layers will be soggy.. allow to soak in for about 5 min. 4. Brush rum on the remaining layers on cut side up evenly with the rum. do not saturate the layers. You only want to flavor the cakes by brushing the rum on the cakes. (Do Not Saturate the layers) 5.Top bottom layer with the vanilla pastry cream, filling. 6. then another layer of rum brushed sponge cake. 7. Next a layer of the Whipped Cream 8. top with another layer of the Sponge layer cake 9. another layer of the pastry cream 10. last layer of the sponge cake 11. top entire cake & sides with whip Cream. reserving Enough whipped cream for making Roseettes on top of the cake. 12 final step cover entire sides of the cake with the Sliced almonds.
  • This cake is TOTALLY WORTH every bit of the Effort. TIP: I take one layer and cut the Cake in 1/2. following steps, 1,2,3 and I make (2) cakes out of the recipe. How about that. . . 2 cakes in one. It is just too much cake & 2 many layers for one Cake.

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