BEST STRAWBERRY CRUNCH CAKE RECIPE - HOW TO MAKE ...
Check out this recipe for an impressive strawberry crunch cake from Delish.com!
Provided by Lauren Miyashiro
Categories dessert
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray.
- Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream.
- Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined.
- Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.
- Garnish the top of the cake with fresh strawberries, if desired, and serve.
LEMON PUDDING CAKE RECIPE - NYT COOKING
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.
Provided by Julia Moskin
Total Time 1 hours
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
- In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
- Whip the egg whites until soft peaks form, then gently fold them into the batter.
- Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 2 grams, CarbohydrateContent 34 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 3 grams, SodiumContent 173 milligrams, SugarContent 28 grams, TransFatContent 0 grams
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LEMON PUDDING CAKE RECIPE - NYT COOKING
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
- Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
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