SOFT SHELL TURTLE RECIPES

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ALMOND CREAM CHEESE LAYER CAKE- SO MOIST AND FLAVORFUL ...



Almond Cream Cheese Layer Cake- So moist and flavorful ... image

This moist, delicious Almond Cream Cheese Layer Cake is soft, tender, and has wonderful almond flavor!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 15

1 (8oz)(226g) package cream cheese, softened
1 1/2 sticks (3/4c)(168g) unsalted butter, softened
2 cups (400g) sugar
4 large eggs
3 cups (342g) cake flour- see Notes for substitution
3 teaspoons (12g) baking powder
1/2 teaspoon (3g) salt
3/4 cup (180g) milk
1/4 cup (54g) vegetable oil (we used canola oil)
3 teaspoons (12g) almond extract
2 sticks ,1 cup, (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g), slightly softened. I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
2 teaspoons (8 g) almond extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups (690g to 747g) powdered sugar

Steps:

  • Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
  • In a medium bowl, whisk the flour, baking powder, and salt for 30 seconds and set aside.
  • In another bowl, add the milk, oil, and almond extract. Set aside.
  • In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
  • Gradually add the sugar and mix at medium speed for 2-3 minutes.
  • Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
  • Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
  • Do not mix above medium speed or over mix the cake batter. Divide the batter between the three pans.
  • Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
  • This recipe makes 7 1/2 cups of batter. Works for cupcakes also (although there will be little to no dome).
  • Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
  • Add the almond extract. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
  • Increase mixing speed and mix until fluffy. Don't mix above medium speed or it may become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

ALMOND CREAM CHEESE LAYER CAKE- SO MOIST AND FLAVORFUL ...



Almond Cream Cheese Layer Cake- So moist and flavorful ... image

This moist, delicious Almond Cream Cheese Layer Cake is soft, tender, and has wonderful almond flavor!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 15

1 (8oz)(226g) package cream cheese, softened
1 1/2 sticks (3/4c)(168g) unsalted butter, softened
2 cups (400g) sugar
4 large eggs
3 cups (342g) cake flour- see Notes for substitution
3 teaspoons (12g) baking powder
1/2 teaspoon (3g) salt
3/4 cup (180g) milk
1/4 cup (54g) vegetable oil (we used canola oil)
3 teaspoons (12g) almond extract
2 sticks ,1 cup, (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g), slightly softened. I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
2 teaspoons (8 g) almond extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups (690g to 747g) powdered sugar

Steps:

  • Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
  • In a medium bowl, whisk the flour, baking powder, and salt for 30 seconds and set aside.
  • In another bowl, add the milk, oil, and almond extract. Set aside.
  • In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
  • Gradually add the sugar and mix at medium speed for 2-3 minutes.
  • Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
  • Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
  • Do not mix above medium speed or over mix the cake batter. Divide the batter between the three pans.
  • Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
  • This recipe makes 7 1/2 cups of batter. Works for cupcakes also (although there will be little to no dome).
  • Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
  • Add the almond extract. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
  • Increase mixing speed and mix until fluffy. Don't mix above medium speed or it may become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

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