MAPLE CREAM CAKE RECIPES

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MAPLE CREAM PIE RECIPE | SAMANTHA SENEVIRATNE | FOOD N…



Maple Cream Pie Recipe | Samantha Seneviratne | Food N… image

Provided by Samantha Seneviratne

Categories     dessert

Total Time 8 hours 50 minutes

Cook Time 50 minutes

Yield 8 to 10 Servings

Number Of Ingredients 14

1 1/2 ounces walnuts (about 1/3 cup)
1 tablespoon granulated sugar 
1 1/2 cups all purpose flour, plus more for dusting 
1/2 teaspoon kosher salt 
1/2 cup (1 stick) cold unsalted butter, cut into pieces 
2 to 4 tablespoons iced water 
1 1/4 cups pure maple syrup
6 large egg yolks 
1/4 cup cornstarch 
2 cups whole milk 
1 cup heavy cream 
1/2 teaspoon kosher salt 
2 tablespoons unsalted butter 
1 cup cold heavy cream, whipped to soft peaks

Steps:

  • Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
  • Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
  • Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
  • Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

COCONUT ITALIAN CREAM CAKE RECIPE: HOW TO MAKE IT



Coconut Italian Cream Cake Recipe: How to Make It image

I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 18

5 large eggs, separated
1 cup butter, softened
1-2/3 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans, toasted
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
2-1/4 teaspoons vanilla extract
5-2/3 cups confectioners' sugar
3 to 4 tablespoons heavy whipping cream
1/2 cup chopped pecans, toasted
1/4 cup toasted sweetened shredded coconut, optional

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

Nutrition Facts : Calories 667 calories, FatContent 36g fat (18g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 402mg sodium, CarbohydrateContent 82g carbohydrate (68g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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COCONUT ITALIAN CREAM CAKE RECIPE: HOW TO MAKE IT
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Cuisine Europe, Italian
Calories 667 calories per serving
  • Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.
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MAPLE CREAM PIE RECIPE | SAMANTHA SENEVIRATNE | FOOD N…
From foodnetwork.com
Reviews 4.4
Total Time 8 hours 50 minutes
Category dessert
  • Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.
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