MEXICAN SWEET CORN CAKE - RECIPES, TV AND COOKING TIPS
This simple baked treat is ubiquitous in Mexican food markets, street stalls and restaurants. Called panqué de elote, pan de elote or pastel de elote, its...
Provided by 177MILKSTREET.COM
Yield 8-10 Servings
Number Of Ingredients 11
SWEDISH “STICKY” CHOCOLATE CAKE - RECIPES, TV AND ...
This gooey-centered chocolate cake, a popular sweet in Sweden, is called kladdkaka, which translates as “sticky cake.” With only seven ingredients and an easy...
Provided by 177MILKSTREET.COM
Total Time 45 minutes
Yield 10-12 Servings
Number Of Ingredients 7
More about "mexico cake recipes"
RICK STEIN'S CLEMENTINE, ALMOND AND OLIVE OIL CAKE
From thehappyfoodie.co.uk
Put the whole clementines in a saucepan and cover them with water. Bring to the boil and simmer gently for 20–30 minutes until the clementines are tender. Remove them and set aside until cool enough to handle. Cut the fruit in half and, with the tip of a knife, remove and discard the pips. Put the skin and pulp in a food processor and blend to a paste.
Preheat the oven to 180°C/Fan 160°C. Grease a 20cm springform cake tin and line the bottom with baking parchment. Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light and well combined. Add the clementine paste and stir, then fold in the ground almonds and baking powder.
Spoon the mixture into the prepared tin. Bake for about 50 minutes or until well risen and golden. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack while you make the syrup.
Warm the sugar and lemon juice in a small pan until the sugar has dissolved. Make lots of small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon syrup. Let the cake cool completely in the tin, then turn it out on to a serving plate. Dust with icing sugar and serve with whipped cream and orange segements if you like.
BEST TRES LECHES CAKE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 4.5
Total Time 1 hours 45 minutes
Category dessert
- Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
WHITE ALMOND SOUR CREAM CAKE- A SCRATCH RECIPE | MY CAKE ...
From mycakeschool.com
Reviews 4.4
Total Time 0S
- Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter
GANACHE DRIP RECIPE | MY CAKE SCHOOL
From mycakeschool.com
Reviews 4.4
Total Time 0S
- I load my ganache into a disposable piping bag and snip the end away (start with a small hole, you can always make it larger).
BEST TRES LECHES CAKE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 4.5
Total Time 1 hours 45 minutes
Category dessert
- Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
WHITE ALMOND SOUR CREAM CAKE- A SCRATCH RECIPE | MY CA…
From mycakeschool.com
Reviews 4.4
Total Time 0S
- Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter
GANACHE DRIP RECIPE | MY CAKE SCHOOL
From mycakeschool.com
Reviews 4.4
Total Time 0S
- I load my ganache into a disposable piping bag and snip the end away (start with a small hole, you can always make it larger).
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