RECETA PASTEL RECIPES

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MARY BERRY'S CLASSIC CHRISTMAS CAKE RECIPE - BBC FOOD



Mary Berry's classic Christmas cake recipe - BBC Food image

Mary Berry’s been making her traditional Christmas cake recipe for as long as Paul Hollywood’s been alive. She knows what she’s talking about. If you don't have the required tin size, go to her cake calculator to recalculate the ingredients and cooking time for your cake tin.

Provided by Mary Berry

Prep Time 12 hours

Cook Time 2 hours

Yield Serves 16

Number Of Ingredients 20

175g/6oz raisins
350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried
500g/1lb 2oz currants
350g/12oz sultanas
150ml/¼pt brandy or sherry, plus extra for feeding
2 oranges, zest only
250g/9oz butter, softened
250g/9oz light or dark muscovado sugar
4 large free-range eggs, at room temperature
1 tbsp black treacle
75g/3oz blanched almonds, chopped
275g/10oz plain flour
1½ tsp mixed spice
about 3 tbsp apricot jam, warmed and sieved
icing sugar
675g/1lb 8oz marzipan
3 free-range eggs, whites only
675g/1½lb icing sugar, sifted
3 tsp lemon juice
1½ tsp glycerine

Steps:

  • For the cake, place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest. Cover with clingfilm and leave to soak for three days, stirring daily.
  • Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper. Preheat the oven to 140C/120C Fan/Gas 1.
  • Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well (preferably with an electric free-standing mixer). Add the flour and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.
  • Bake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. Check after two hours, and if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.
  • When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)
  • The week before you want to serve, begin covering the cake.
  • For the covering, stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake.
  • Brush the sides and the top of the cake with the warm apricot jam.
  • Liberally dust a work surface with icing sugar and then roll out the marzipan to about 5cm/2in larger than the surface of the cake. Keep moving the marzipan as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary.
  • Carefully lift the marzipan over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the marzipan down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess marzipan to trim but, if necessary, neatly trim excess marzipan from the base of the cake with a small sharp knife. Cover the cake loosely with baking parchment and leave for a few days to dry out before adding the royal icing.
  • For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk, but keep the speed low.
  • Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.
  • Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed.
  • To ice the cake, place all the icing onto the top of the cake. Spread evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.
  • Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.

ITALIAN WEDDING CAKE RECIPE | ALLRECIPES



Italian Wedding Cake Recipe | Allrecipes image

This is a bride's cake. It was served at a very dear friends wedding.

Provided by BOSQUE

Categories     Italian Recipes

Total Time 1 hours 35 minutes

Prep Time 1 hours 0 minutes

Cook Time 35 minutes

Yield 1 - 3 layer 8 inch round cake

Number Of Ingredients 19

½ cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
½ cup shortening
½ cup margarine
2 cups white sugar
5 egg yolks
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
½ cup drained crushed pineapple
½ cup flaked coconut
1 cup chopped pecans
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
  • In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
  • Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  • To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

Nutrition Facts : Calories 1043.7 calories, CarbohydrateContent 118 g, CholesterolContent 164.2 mg, FatContent 61.6 g, FiberContent 3.4 g, ProteinContent 10.4 g, SaturatedFatContent 21.1 g, SodiumContent 684.3 mg, SugarContent 94.3 g

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