lumicero/recipes-ing2inst huggingface dataset:
Title: Cornmeal-Berry Sheet Cake
Ingredients:
- 6 unsalted butter
- 1 1/2 all-purpose flour
- 3/4 yellow cornmeal
- 1 1/2 baking powder
- 3/4 coarse salt
- 1 1/2 sugar
- 3 eggs
- 1 1/2 vanilla extract
- 3/4 buttermilk
- 18 berries
- 2 sugar
- berries
Instructions:
1. Preheat oven to 325 deg F Butter a 9x13 baking pan and line with parchment paper, leaving paper overhanging the long sides of the pan. Butter the parchment paper. (This is additional butter,not the butter called for in the ingredients list).
2. Whisk together the flour, cormeal, bakiing powder and salt in a bowl.
3. Beat the butter and 1 1/2 c sugar on medium-high speed until pale and fluffy, about 2 minutes.
4. Beat in the eggs, one at a time, scraping down the bowl as needed, then add the vanilla.
5. Add the flour mix 1/3 at a time, alternating with the buttermilk and ending with the flour. Beat until just combined.
6. Spread batter in the prepared pan.
7. Sprinkle berries over the top and then sprinkle with the 2 tbl sugar.
8. Bake until golden brown and toothpick comes out clean, about 1 hour. Let cool completely on a wire rack.
9. Remove and cut into pieces. Cake is best served the same day. Garnish with fresh berries and whipped cream.
Title: Lemon Krisp Cookies
Ingredients:
- 1 lemon rind
- 1 lemon juice
- 1 margarine
- 1 egg
- 1/2 pecans
- 1
- 1/2
Instructions:
1. Melt margarine, and add egg . Mix well. Add all other ingrediants. Form into walnut sized balls. Do will be sticky. Place on cookie sheet sprayed with cooking spray. Bake at 350 degrees for 6-10 minutes, and remove to cooling rack.
2. Note: Do not overbake cookies. You may want to gently squash cookies with a spoon when almost finished baking.
Title: Cream Cake With Chocolate
Ingredients:
- 200 flour
- 1 salt
- 3 eggs
- 225 sugar
- 250 butter
- 4 eggs
- 100 sugar
- 100 cocoa powder
- chocolate
Instructions:
1. Preheat the oven at medium temperature.
2. To prepare the dough:
3. Put sugar in a bowl and add eggs and stir the mixture carefully so that it becomes white and foamy. Add flour and done little by little, stirring with a spatula.
4. Spread with butter and sprinkle with flour a big baking mold, put the dough in the baking mold and cook in oven at medium temperature for 40 minutes.
5. During cooking the cake, prepare the butter cream with chocolate: put the sugar in a bowl, add little water and heat till form a thick syrup (about 15 min).
6. Separate white eggs from egg yolks and add sugar beating constantly the yolks, let cool. In a separate bowl beat the butter with a spatula gradually adding the chocolate.
7. Mix 2 preparations to obtain a perfectly smooth and homogeneous cream.
8. When the cake is cooked, let cool and cut off in 2 or 3 discs of the same thickness. Brush each disk with a layer of chocolate cream and return the cake to form part and garnish the top and edges with the rest of the cream.
Title: Apple Crisp
Ingredients:
- 6 apples
- 1/3 granulated sugar
- 2 all-purpose flour
- 2 cinnamon
- 1 brown sugar
- 1/4 cinnamon
- 1
- 1/4
Instructions:
1. Put peeled apples into 8-cup baking dish.
2. In small bowl, combine sugar, flour and cinnamon.
3. Add to apples and toss to mix.
4. Topping.
5. Combine rolled oats, sugar and cinnamon into a bowl.
6. Cut in margarine until crumbly.
7. Sprinkle over top of apples.
8. Bake in 350 oven for 55 minutes. serve warm or cold.
Title: Christmas Cherry Cake
Ingredients:
- 1 sugar
- 4 eggs
- 1 flour
- 1 baking powder
- 1/2 salt
- 1 vanilla
- 1/2 cherries
- 1 dates
- 1 pecans
- 2 coconut
- 1/2
Instructions:
1. Mix sugar, eggs, flour, baking powder, salt and vanilla.
2. Put cherries, dates and pineapple through food grinder on coarse. Add ground fruit to sugar mixture; also add pecans and coconut. You will have to use your hands to mix.
3. Grease and flour angel food cake pan.
4. Place mixture evenly in bottom and cover with waxed paper, then brown paper. Tie with string to close.
5. Bake at 350 degrees for one hour.
6. When cool, pour sherry over and sit until Christmas.
Title: Cranberry White Chocolate Cookies
Ingredients:
- 3 flour
- 3/4 baking soda
- 3/4 salt
- 1/2 nutmeg
- 1 butter
- 3/4 sugar
- 1 brown sugar
- 1 vanilla
- 1 egg
- 1 white chocolate chips
- 1/2 dried cranberries
- 1/2
Instructions:
1. Mix and set aside flour, baking soda, salt, and nutmeg.
2. In large bowl, mix butter, sugar, brown sugar, and vanilla. Add egg and egg white to mixture.
3. Gradually add in flour mixture and mix until incorporated. Gradually stir in chocolate chips and dried cranberries.
4. Drop on ungreased cookie sheet. Bake at 350 degrees for 15 minutes.
Title: Brownie S'mores
Ingredients:
- 1 mini marshmallows
- 2 graham crackers
- 3
Instructions:
1. Prepare brownie mix as directed. Bake and remove from oven 4 to 5 minutes before brownies are cooked.
2. Sprinkle one layer of mini-marshmallows liberally over top of brownies.
3. Break each sheet of graham crackers in half and place the squares evenly on top of the marshmallows.
4. Put the brownies back in the oven for 5 minutes ot until cooked.
5. Let cool completely before serving.
Title: Plum Clafouti
Ingredients:
- 3 butter
- 1/3 plums
- 3/4 brown sugar
- 1/2 flour
- 3 salt
- 1 1/4 eggs
- 1 milk
- 1 brandy
- vanilla
Instructions:
1. Preheat oven to 375 degrees. Place rack in middle position, Thoroughly butter a 10" baking dish.
2. Arrange the plum slices in the baking dish, making sure some are skin side up.
3. In a small bowl, whisk together the flour, sugar, and salt.
4. In a large bowl, whisk together the eggs, milk, brandy, and vanilla. Add the flour mixture, whisking vigorously until no lumps remain. Pour the batter over the fruit and bake for 35 to 40 minutes, until puffed and golden. Sprinkle with powdered sugar and serve immediately.
Title: My Mom's Other Soft Apple Cake (In a Tube Pan)
Ingredients:
- 4 -6 tart apples
- 5 sugar
- 2 cinnamon
- 2 sugar
- 1 eggs
- 4 flour
- 3 salt
- 1 baking powder
- 3 vanilla
- 1/4
- 1 1/2
Instructions:
1. Mix together first 3 ingredients. Set aside.
2. Beat together the sugar, oil and eggs until smooth.
3. Mix together the dry ingredients in another bowl, and add to egg mixture, alternating with the orange juice and vanilla. Beat until smooth.
4. In a greased tube or bundt pan, pour a little less than half the batter. Top with the apples, and cover with the rest of the batter.
5. Bake at 350F for 75 minutes.
Title: Rio Grande Mudslide Dessert
Ingredients:
- 1 vanilla ice cream
- 4 cinnamon ice cream
- 1
- 2
Instructions:
1. Crumble brownie and cookies into a mixing bowl.
2. Add ice cream.
3. Mix together.
4. Place into a serving bowl.
5. Drizzle chocolate and caramel sauce over the top.
6. Top with whipped cream.
Title: Lamingtons
Ingredients:
- 1 raspberry Jell-O gelatin
- 2 butter
- 2 boiling water
- 6 icing sugar
- 350 vanilla essence
- 3
- 500
- 1 1/2
Instructions:
1. ---Red----.
2. Prepare jelly according to packet instructions.
3. Cover and leave to cool for 1 hour (approx) You will need to use it before it turns to jelly.
4. ---Chocolate----.
5. Melt butter, add cocoa dissolved in boiling water.
6. Mix in sifted icing sugar, add vanilla, and beat well.
7. ----Cake--------.
8. Cut sponge in to smallish squares.
9. Place coconut into shallow bowl.
10. Dip half of the sponge squares in the chocolate icing turning to coat evenly on all sides.
11. Dip immediately into coconut covering all sides.
12. Dip the remaining squares in the red jelly and cover with the coconut.
13. Leave to dry on cake rack then store in air tight container for up to 2 days.
14. To serve, split and fill with whipped cream.
Title: Almond Joy Mousse - Sugar Free
Ingredients:
- 7 yogurt
- 1 sugar-free instant chocolate pudding mix
- 1/2 Splenda sugar substitute
- 1 nonfat milk
Instructions:
1. Mix all above ingredients and enjoy!
2. If this is too thick you can add in a bit of fat free milk to it.
Title: Double Chocolate Peppermint Patties
Ingredients:
- 1 canola oil
- 1
Instructions:
1. Mix chocolate chips with oil in a microwaveable bowl. Microwave for 30 seconds and stir. Continue to microwave at 30 second intervals until chocolate is smooth and creamy (approximately 1 ½ minutes).
2. Dip half of the Double Chocolate Brownie cookie into the melted chocolate, allowing excess chocolate to drain off. Then dip or sprinkle the dipped chocolate half in finely chopped peppermint candy. Place on wax paper and cool in the refrigerator until the chocolate sets (10-15 minutes). Serve at room temperature.
3. Other serving ideas: In place of peppermint candy canes, try dipping the cookies in colorful sprinkles to add some holiday flair or shredded coconut to add another yummy flavor. If you're a real chocolate lover try cocoa powder for an even more chocolately treat!
Title: Mini King Cake Cupcakes
Ingredients:
- 1 eggs
- 1 butter
- 3 brown sugar
- 1/2 ground cinnamon
- 1/2 butter
- 2
Instructions:
1. Preheat oven to 350 degrees. Line 2 mini-cupcake pans with paper liners.
2. In large bowl, combine cake mix with 1 cup of milk and 3 eggs. Using electric mixer, beat 1 minute on medium speed. Add melted butter, and beat for an additional 1 minute until well mixed.
3. Combine 1/2 cup brown sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter in small bowl. Stir until mixed and crumbly.
4. Using small ice cream scoop, fill muffin pan with 1 scoop of batter in each liner.
5. Sprinkle brown sugar mixture over batter, topping each with additional 2 scoops of batter.
6. Bake cupcakes for 15 minutes, or until toothpick inserted in center of muffin comes out clean.
7. Cool completely.
8. Using pre-packaged decorator icing tubes in Mardi Gras colors of purple, green, and gold (yellow), dollop each color on top of cooled cupcakes. Sprinkle sparkling white decorator's sugar over each cake.
Title: Blueberry Oatbran Muffins
Ingredients:
- 2 stevia
- 1/8 baking powder
- 2 baking soda
- 1/4 yoghurt
- 1/2 egg substitute
- 1/2 olive oil
- 1/2 blueberries
- 2
- 3/4
Instructions:
1. Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well.
2. Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs) and oil in a small bowl and stir to mix well.
3. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
4. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 180°C for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
5. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.
6. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Title: Ice Cream Kolaczki
Ingredients:
- 4 flour
- 1 butter
- 2 sugar
- 1 vanilla ice cream
Instructions:
1. Sift flour and sugar.
2. Cut in butter until mixture resembles corn meal.
3. Add partly softened ice cream.
4. Blend.
5. Chill dough in regfrigerator for approximately 1 hour (This allows for easier handling).
6. Roll out and cut into squares or rounds.
7. Spread with any desired fruit filling and fold dough partly over the filling.
8. Bake at 375F degrees for 20 minutes or until light brown.
Title: Debbie's Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 allspice
- 4 eggs
- 2 white sugar
- 2 vanilla extract
- 1 1/4 carrots
- 2 crushed pineapple
- 1 sweetened flaked coconut
- 1/2 walnuts
- 1 raisins
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F. Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding.
4. Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins.
5. Pour the batter into the prepared pan, and spread evenly.
6. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
7. Frost with cream cheese frosting of your choice.
Title: New Orleans Style Bread Pudding
Ingredients:
- 1 evaporated milk
- 2 butter
- 2 eggs
- 1/2 vanilla extract
- 6 sugar
- 2 salt
- 2
- 1
Instructions:
1. Preheat oven 350 degrees (lower temperature if baking in glass pan).
2. Butter 10" x 14" baking pan.
3. Place bread cubes into a large mixing bowl.
4. Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
5. Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
6. Add egg and sugar mixture to bread mixture. Stir in melted butter.
7. Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
8. Bake uncovered approximately 45 minutes to1 hour. The edges will turn slightly brown, pulling away from pan and center will be set.
9. Best if eaten the same day.
Title: Banana Everything Cookies from Vegan Cookies Take over the World
Ingredients:
- 1 banana
- 1/3 canola oil
- 2/3 sugar
- 1 vanilla
- 3/4 all-purpose flour
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/4 ground cinnamon
- 2 quick-cooking oatmeal
- 1/2 chocolate chips
Instructions:
1. preheat oven to 350 degrees, lightly grease 2 baking sheets.
2. In a mixing bowl mash the banana well. You can use a fork for this but your hands work well too. Add the oil sugar and vanilla, mix with a strong fork. Add the flour, baking soda and cinnmon and mix until the dry ingredients are just moistened. Add the oatmeal walnuts and chocolate chips and mix well. Isa recommends using your hands for mixing in the oatmeal to ensure that the oats get moist. If the dough is quite slippery you may wish to add a few tablespoons of extra flour. This just depends on how big your banana is.
3. Clean your hands and roll the dough into balls slightly smaller than a golf ball, flatten it a bit in your hands and place each ball about 2 inches apart on the cookie sheet. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for 2 mins then transfer them to a cooling rack.
Title: Fast As Lightning Mississippi Mud Cake
Ingredients:
- 1 pecans
- 2 eggs
- 2 water
- 1/2 miniature marshmallows
- 1/4
- 1
Instructions:
1. Place the pecans in a single layer on a baking sheet.
2. Bake at 350° for 8-10 minutes or until toasted.
3. Prepare mix according to the package directions using eggs, vegetable oil, and water; pour into a greased 15x10 x 1-inch jelly-roll pan.
4. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes.
5. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans. Enjoy!
Title: Baked Rice Pudding
Ingredients:
- 4 eggs
- 2 half-and-half
- 1/2 sugar
- 1 vanilla
- 1 1/2 cooked rice
- 1/2 - 3/4 raisins
- 1/8 ground nutmeg
- 1/8 ground cinnamon
Instructions:
1. In ungreased 2 quart casserole combine eggs, milk, sugar, vanilla, and 1/4 teaspoon salt.
2. Beat until combined but not foamy.
3. Stir in cooked rice and raisins.
4. Place casserole in a 13x9x2-inch baking dish on an oven rack.
5. Pour boiling water into baking dish around the casserole to a depth of 1 inch.
6. bake in a 325 degree oven for 30 minutes.
7. Stir well; sprinkle with nutmeg and cinnamon.
8. Bake for 20 to 30 minutes more or until knife inserted near the center comes out clean.
9. Serve warm or cold.
10. To serve cold, cover and chill pudding for up to 3 days.
Title: Larry's Mojito Cake
Ingredients:
- 20 crushed pineapple
- 1 lime, juice of
- 1 reduced-fat cream cheese
- 8 powdered sugar
- 1/4 rum
- 1 Cool Whip Lite
- 2 -4 sweetened coconut
- 8 lime zest
- 1/3 mint leaf
Instructions:
1. Preheat oven to 350ºF.
2. Spray a 13×9 inch metal pan with cooking spray.
3. If you use a Pyrex dish, reduce the heat to 325ºF.
4. You can also use a 15×10 inch pan, which is what Larry uses.
5. In a mixing bowl, stir together the pineapple, lime juice, rum, and angel food cake mix.
6. Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan.
7. Let cool completely in pan.
8. In mixing bowl, beat together the softened cream cheese and limeade concentrate.
9. Check for sweetness.
10. Add sugar if you feel you need it - I used 4 tablespoons.
11. Beat in rum extract and rum, if using,, then fold in Cool Whip Lite.
12. Spread over cooled cake.
13. Sprinkle with coconut and lime zest.
14. Top each serving with mint leaves.
15. Larry says, "One last thing. It’s fairly low fat. You could get away with using Cool Whip Free rather than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.".
Title: Peanut Butter Kisses
Ingredients:
- 1 peanut butter
- 1 brown sugar
- 1 white sugar
- 1 eggs
- 2 milk
- 1/4 vanilla
- 2 all-purpose flour
- 3 1/4 baking soda
- 2 salt
- 1 granulated sugar
- 72 -90
Instructions:
1. Set oven to 325 degrees.
2. In a large bowl, combine Crisco shortening, peanut butter, brown sugar and 1 cup white sugar; beat at medium speed of an electric mixer until well blended.
3. Beat in eggs, milk and vanilla.
4. Combine flour, baking soda and salt; mix into creamed mixture at low speed, just until blended (dough will be stiff).
5. Form dough into 1-inch balls; roll in granulated sugar.
6. Place 2 inches apart on ungreased cookie sheet.
7. Bake for 8 minutes; remove from oven, press milk chocolate kiss into the center of each cookie (do this when still warm).
8. Return to oven; bake 3 minutes longer.
9. Remove to cooling rack.
Title: Amaretto Divine
Ingredients:
- 1 amaretto liqueur
- 1 eggs
- 1 vanilla instant pudding mix
- 3 amaretto liqueur
- 1/3 heavy cream
- 1
- 1/4
- 2
- 4
- 1
- 1/2
Instructions:
1. To make the cake:
2. Preheat oven to 325°F (164°C).
3. Grease and flour three 8-inch baking pans.
4. Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil till blended.
5. Distribute cake batter evenly between the three cake pans.
6. Bake in preheated oven for 15 minutes, making sure the cake layers do not over bake.
7. Allow to cool completely before icing.
8. To make the Amaretto whipped cream filling:
9. Combine pudding mix, 1/4 cup amaretto liqueur, and 1 cup amaretto flavored coffee creamer. Set aside for 5 minutes until thickened.
10. Fold the whipped cream into the amaretto mixture, then stir in the crushed coffee toffee bars.
11. Use to fill and frost top, (don't frost the sides).
12. Drizzle cake with melted chocolate bar and sprinkle with almonds.
13. Refrigerate until ready to serve.
Title: Strawberries Jubilee
Ingredients:
- 2 fresh strawberries
- 3 butter
- 1/4 sugar
- 2 water
- 3 lemon peel
- 1 Grand Marnier
- 2 brandy
- 1 vanilla ice cream
Instructions:
1. Wash berries.Drain on towel and set aside.
2. In chafing dish,heat butter to bubbly.Add sugar,lemon peel and liqueur.Stir on high heat for 2-3 minutes,or until sugar dissolves,amd mixture is syrupy.
3. Warm brandy.Ignite and pour over syrup.
4. When flames die,stir in 1 scoop of ice cream until melted.
5. Add berries.
6. Poach for 1 minute.Continually spooning sauce over berries.
7. Spoon remaining ice cream into dessert dishes.
8. Top with berries and sauce.
9. Serve at once. And enjoy -- .
Title: Ultimate Rice Pudding
Ingredients:
- 1 water
- 3/4 milk
- 1/4 salt
- 1/2 arborio rice
- 1 butter
- 1 half-and-half
- 1/2 vanilla beans
- 2 vanilla
- 1/3 sugar
Instructions:
1. In a saucepan heat water, milk, and salt. When liquid is almost boiling stir in rice and butter.
2. Bring to boiling, immediately reduce heat and simmer, covered, over VERY low heat for 35-40 min (stirring every 5 min)until all the liquid is absorbed.
3. Transfer rice into a large bowl.
4. Scrape vanilla seeds into cream in saucepan and heat just until boiling.
5. In a bowl whisk yolks and sugar and mix with heated cream (quickly, so it doesn't curdle).
6. Cook over medium-low heat, stirring constantly, for 5-7 min, until mixture coats a metal spoon.
7. Pour 1 cup of hot sauce into rice and stir to blend (if using vanilla extract add now).
8. Transfer remaining sauce to a bowl and refrigerate (tightly cover with plastic wrap).
9. Chil several hours and before serving, stir remaining sauce into rice.
Title: Flourless Walnut Cakes
Ingredients:
- 10 walnuts
- 4 confectioners' sugar
- 2 butter
- 2/3 salt
- 7
- 1/4
- 1
Instructions:
1. Using a food processor, chop the walnuts coarsely (medium rather than fine) with the confectioner’s sugar.
2. In a bowl, place the soft butter, add the nuts and the raw egg whites, and mix with a whip.
3. Beat 4 egg whites and before they are too firm, add the cane sugar and mix. Fold the whites delicately into the previous preparation.
4. Place pieces of parchment paper at the bottom of ramekins and grease them. Sprinkle with sugar and fill the ramekins with the batter (the cakes will rise slightly). Level the top of the batter with the blade of a knife and place the molds in the preheated oven at 350 F for 20 minutes. Wait for 5 minutes before unmolding the cakes. Sprinkle with confectioner’s sugar and eat lukewarm.
Title: Vanilla Butter Rollout Cookies
Ingredients:
- 1 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 4 flour
- 1 baking soda
- 1 cream of tartar
- 1 salt
- 6 butter
- 3 confectioners' sugar
- 1/4 milk
- 1 vanilla extract
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine remaining ingredients in a separate bowl; whisk to combine.
5. Gradually add dry ingredients to creamed mixture.
6. Divide dough in half, flatten into disks and wrap in plastic wrap.
7. Refrigerate 30 minutes, or until easy to work with.
8. On a lightly floured surface roll dough out to 1/4 inch thickness.
9. Cut with desired cookie cutters that have been dipped in flour.
10. Place 2 inches apart on ungreased cookie sheet.
11. Bake at 350°F for 8-10 minutes or until lightly browned.
12. Frosting:
13. Combine all frosting ingredients in a mixing bowl.
14. Beat until smooth and fluffy.
15. Decorate cookies as desired.
Title: Lemon Mousse Cake 2004
Ingredients:
- 6 eggs
- 1 sugar
- 1 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1/2 vanilla
- 2 lemon juice
- 1 lemon, zest of
- 3 sugar
- 1 lemon juice
- 2 water
- 1 1/2 gelatin powder
- 1/2 lemon juice
- 1 lemon, zest of
- 1 eggs
- 3 sugar
- 5 1/2
Instructions:
1. Sponge.
2. Preheat oven to 350°F Line the bottom of an 8-inch springform pan with parchment but do not grease pan.
3. Warm eggs in their shells in a bowl of hot water for 2 to 3 minutes.
4. In a mixer or with an electric beater, whip eggs with sugar over high speed for 15 minutes.
5. Sift together flour, baking powder and salt.
6. In a separate bowl mix butter, vanilla, lemon juice and zest. With the mixer on medium low speed, add flour mixture all at once. Let mix 30 seconds and add butter mixture all at once.
7. Pour batter into pan and bake for 30-40 minutes, until cake springs back when you touch it.
8. Syrup:
9. Heat sugar, lemon juice and water together until sugar is dissolved. Set aside.
10. Mousse:
11. Soften gelatin in lemon juice with lemon zest added.
12. Whip cream to soft peaks and chill.
13. Warm eggs in their shells in warm water for 2 to 3 minutes.
14. Whip eggs with sugar on high speed for 5 minutes. While eggs are whipping, melt gelatin mixture over low heat, stirring. When eggs have doubled in volume, fold in whipped cream by hand. With mixer on low speed, add gelatin mixture and blend for 10 seconds.
15. To Assemble:
16. Place an 8-inch ring mold (or springform pan ring) on a plate. Trim sponge cake to 6 inches in diameter and slice into 2 horizontally.
17. Place one disc inside the mold. Brush lightly with lemon syrup. Pour half of the mousse over the cake, letting it spill over the sides.
18. Spread mousse with a palette knife, getting mousse into every space. Place second cake disc on top of mousse and brush with syrup.
19. Pour the rest of the mousse on top and spread evenly. Chill for 3 hours.
20. Unmold cake.