lumicero/recipes-ing2inst huggingface dataset:
Title: Frouta Ke Yaourti (Greek Fruit Salad)
Ingredients:
- 4 plain yogurt
- 1/4 honey
- 1 lemon rind
- 3
- 1 1/2
Instructions:
1. In serving bowl, gently stir fruit and almonds together; set aside.
2. In a separate bowl combine yogurt, honey, and lemon rind.
3. Fill individual dessert bowls with fruit salad. Spoon yogurt mixture over fruit salad, and sprinkle the top with additional almond slivers (optional).
Title: Mulberry Rhubarb Pie
Ingredients:
- 2 rhubarb
- 1 sugar
- 1 flour
- 4 salt
- 1 butter
- 2
Instructions:
1. Combine mulberries and rhubarb in a bowl.
2. I another bowl combine sugar, flour, and salt.
3. Sprinkle about 1/3 of flour mixture on bottom of pastry lined 9-inch pie pan.
4. Turn mulberry mixture into pie pan.
5. Add remaining sugar mixture on top.
6. Dot with butter.
7. Adjust top crust; cut steam vents; flute adges.
8. Bake in hot oven, with pan underneth to catch spills, at 425 degrees Fahrenheit for 40 to 50 minutes or until crust is browned and juices bubble in vents.
Title: The Easiest, yet Tastiest, and Healthiest, Strawberry Milk
Ingredients:
- 4 strawberry syrup
- 2 1/2 low-fat milk
Instructions:
1. Pour the milk into a glass.
2. Add the strawberry syrup to the milk, then mix until the color of the milk is pink.
3. Put into a glass and serve.
Title: Pumpkin Whip
Ingredients:
- 6 cream cheese
- 1 heavy whipping cream
- 1/2 pumpkin puree
- 1/2 Splenda granular
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
Instructions:
1. Combine cream cheese and cream in bowl. Whip until mixed.
2. Add pumpkin, splenda, and spices.
Title: Pomanders
Ingredients:
- 6 chocolate chips
- 1/2 sugar
- 1/4 light corn syrup
- 2 1/2 sugar
- 1
Instructions:
1. Melt chocolate chips in double boiler or microwave. Remove from heat and stir in corn syrup and water.
2. Combine crushed vanilla wafers and chopped nuts. Add chocolate mixture and orange extract. Mix well.
3. Form 1 inch balls and roll in sugar. Store in airtight container at least several days.
Title: Butterscotch Goodies
Ingredients:
- 1 butter
- 1/3 margarine
- 2 graham cracker crumbs
- 1 cream cheese
- 1 egg
- 1 vanilla
- 1
Instructions:
1. In a sauce pan, melt butter and morsels. Add cracker crumbs to mixture.
2. Press 2/3 of crumb mixture into a greased 13x9 baking dish.
3. Beat cream cheese until fluffy. Add condensed milk, egg, and vanilla. Mix until smooth. Pour over crumb mixture in pan. Sprinkle remaining crumb mixture over top.
4. Bake in 350 degree oven for 30-40 minutes.
Title: Slow Cooker Apple Pie Filling
Ingredients:
- 4 sliced apples
- 1 1/2 water
- 1/2 real butter
- 8 cinnamon
- 2 3/4 sugar
- 3/4 water
Instructions:
1. Put apples in crockpot.
2. add rest of ingredients except cornstarch mixture.
3. cook on high 3 or 4 hours until the apples are as soft as you like them.
4. add the corn starch and water well stirred.
5. Cook on high 30 more minutes until it is bubbling well again.
6. Check the consistency add corn starch or water as necessary.
7. Bottle in sterilized quart Mason jars.
8. process for at least 20 minutes.
Title: Peach Delight
Ingredients:
- 3/4 margarine
- 1 1/2 plain flour
- 3/4 pecans
- 8 cream cheese
- 1 powdered sugar
- 1 vanilla pudding mix
- 4 milk
- 2 pecans
- 3
Instructions:
1. For crust: combine margarine, flour and finely chopped pecans. Mix well. Press into 13x9x2 pan. Bake at 375 degrees for 15 minutes or until golden brown. Cool completely.
2. Combine cream cheese, powdered sugar & 1 1/2 cups whipped topping. Blend thoroughly.
3. Spread over crust.
4. Spread peaches over first layer. Chill while preparing next layer.
5. Combine pudding mixes & milk. Beat 2 minutes with mixer at medium speed.
6. Spread over top.
7. Spread remaining whipped topping over this. Garnish with chopped pecans.
8. Refrigerate.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 2 1/3 sugar
- 6 eggs
- 3 flour
- 1 vanilla
Instructions:
1. In large mixing bowl, cream butter and cream cheese.
2. Gradually add sugar. Beat 7 minutes.
3. Add eggs 1 at a time, beat well after each addition.
4. Gradually add flour; beat just until blended.
5. Stir in vanilla.
6. Pour into greased tube pan.
7. Bake at 300 degrees for 1 1/2 hours. (90 minutes)
8. Cool 15 minutes before removing to wire rack.
Title: Fruit Sundae
Ingredients:
- 1 strawberries
- 1 pineapple chunks
- 1 gelatin
- 3
Instructions:
1. Drain syrup from strawberries.
2. Make up to 200ml less 15 ml/ 1 tbsp.
3. (6 fl. oz.) with water.
4. Heat on low flame in a saucepan.
5. Sprinkle 1 tsp.
6. (5ml) of gelatine over surface.
7. Dissolve.
8. Do not boil.
9. Remove from heat.
10. Cool until beginning to set.
11. Divide berries equally among 4 tall glasses.
12. Carefully pour in setting jelly.
13. Refrigerate.
14. Repeat with pineapple syrup but without adding water.
15. Repeat with peaches.
16. Chill for 1 hour to set.
17. Decorate with a swirl of whipped cream.
18. Serve.
Title: Double Peanut Butter Swirled Brownies
Ingredients:
- 1/2 peanut butter
- 4 sugar
- 1 eggs
- 2 vanilla extract
- 1 flour
- 2/3 baking soda
- 1/4 peanut butter
- 3
Instructions:
1. Preheat oven to 350°F.
2. Grease a 11x7-inch or 9x9-inch baking pan and set aside.
3. Into a medium-sized microwave-safe mixing bowl, place chopped chocolate and peanut butter. Microwave for 30 seconds at a time, stirring in between until smooth.
4. Stir in sugar. Then add eggs and vanilla.
5. In a small mixing bowl, whisk together flour and baking soda. Stir into chocolate mixture thoroughly.
6. Spread batter into baking pan. With a spoon, make six evenly-spaced wells in the batter. Dollop 1/2 tbs. peanut butter into each well. With a butter knife, gently swirl crosswise and then lengthwise.
7. Bake for 20-25 minutes until a toothpick inserted into brownie section comes out clean.
8. Cool for 30 minutes to 1 hour, cut into 12 squares and serve.
Title: All Chocolate Boston Cream Pie
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 butter
- 1 water
- 1/4 eggs
- 2 buttermilk
- 1/2 baking soda
- 1 pure vanilla extract
- 1 instant chocolate pudding mix
- 1 milk
- 1 1/4 butter
- 1 half-and-half
- 1/2 confectioners' sugar
- 1/4 pure vanilla extract
- 6
- 1
Instructions:
1. Heat oven to 350 degrees.
2. For cake, combine flour and sugar in large bowl; set aside.
3. Combine butter, water and cocoa in medium saucepan.
4. Heat to a boil over medium heat, stirring frequently.
5. Pour butter mixture over flour mixture; mix well.
6. Stir in eggs, buttermilk, baking soda and vanilla.
7. Divide batter between 2 greased 9-inch round cake pans.
8. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes.
9. Cool in pans 10 minutes; turn out onto cooling rack.
10. Cool completely.
11. For filling, combine pudding mix and milk in bowl of electric mixer.
12. Beat on high speed until thickened, 3 to 4 minutes.
13. Add whipped topping (or whipped cream); beat 2 minutes.
14. Refrigerate until set, about 5 minutes.
15. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat.
16. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy).
17. Stir in vanilla.
18. Note: Glaze must be warm when ready to pour over cake.
19. Place 1 cake round upside down onto cake platter.
20. Top with pudding mixture; it will be a thick layer.
21. Place second cake layer on filling.
22. Slowly pour warm glaze over the top; allow it to run down sides.
23. Chill 2 to 4 hours before serving.
Title: White Chocolate Rice Pudding, Cherries and Almonds
Ingredients:
- 4 1/2 long-grain rice
- 2/3 arborio rice
- 2/3 sugar
- 1/4 vanilla beans
- 1/4 vanilla extract
- 2 salt
- 3 white chocolate
- 4 orange zest
- 1 ground cinnamon
- 1/4 cinnamon
- 1/4 kirsch
Instructions:
1. RICE PUDDING:
2. Combine milk, arborio rice, sugar, vanilla & salt, in a heavy, large saucepan.
3. Cook over medium-low heat until mixture thickens and rice is tender, stirring occasionally, about 1 hour.
4. Reduce heat to low.
5. Whisk egg yolks and cream together in a small bowl.
6. Gradually whisk 1/2 cup rice mixtures into egg mixture(to temper); return mixture to the saucepan and cook for 2 minutes, stirring constantly; DO NOT LET BOIL.
7. Remove from the heat.
8. Add white chocolate and stir until melted.
9. Stir in the orange zest(if using) and cinnamon.
10. Transfer pudding to a large bowl, cover, and chill until cold. (Cover with plastic wrap touching the pudding, so skin doesn't form).
11. WARM CHERRY SAUCE:
12. Bring preserves and cinnamon to a simmer in a medium saucepan over low heat, add the kirsch(or other liqeuer, if using other fruit preserves).
13. Carefully ignite with a long match or just warm through(I think the latter is safer, at home).
14. ASSEMBLING THE PUDDING:
15. Serve pudding in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
16. Either way it will look lovely and taste even better.
17. Enjoy!
Title: Bienenstich (Bee Sting Cake) II
Ingredients:
- 3 1/2 all-purpose flour
- 2 1/4 active dry yeast
- 1 milk
- 1/2 butter
- 1/4 sugar
- 1 salt
- 1 egg
- 1/4 butter
- 1 sugar
- 1 milk
- 1 lemon juice
- 3/4 vanilla
- 1/2 sugar
- 1/4 cornstarch
- 2 salt
- 1 milk
- 3/4 egg
- 1 vanilla
- 1/2 butter
- 3/4
Instructions:
1. Rich Yeast Dough:
2. In large mixer bowl, combine 2 cups of the flour and the yeast.
3. Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter.
4. Add to dry mixture in mixer bowl; add egg.
5. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
6. By hand, stir in enough of the remaining flour to make a stiff dough.
7. Place dough in a greased bowl, turning once to grease surface.
8. Cover; let rise in warm place until double, about 1-1/2 hours.
9. Turn out on lightly floured surface.
10. Divide in half and form each part into a ball.
11. Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
12. Almond Syrup:
13. While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
14. In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly.
15. Remove from heat; stir in almonds and vanilla.
16. Set aside to cool.
17. On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
18. Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
19. Spread the dough to fit the bottom of the pan.
20. Spread the cooled syrup over the dough.
21. Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
22. Bake in a 375 F oven for 15 – 20 minutes.
23. Cool 10 minutes; remove from pan and cool on a rack.
24. Vanilla Creme Filling:
25. In saucepan, combine the sugar, cornstarch, and salt.
26. Gradually add the milk.
27. Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more.
28. Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
29. Cook and stir just until mixture boils. Remove from heat.
30. Stir in vanilla.
31. Cover surface of pudding with waxed paper; cool.
32. Cream butter.
33. Remove the waxed paper from pudding and gradually beat cooled pudding into butter.
34. Chill at least 30 minutes.
35. Cut the bread into 3” squares or diamonds.
36. Split each piece and fill with the vanilla cream.
37. Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.
Title: Peanut Butter-Filled Chocolate Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 cocoa powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/4 peanuts
- 1 egg
- 1 vanilla extract
- 3/4 icing sugar
- 1/2 creamy peanut butter
Instructions:
1. Preheat oven to 350 F / 180 C.
2. In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
3. Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
4. Add egg and vanilla, beat again until fluffy.
5. In two additions beat the flour mixture into the butter mixture, scrape down sides.
6. Form into 24 balls each about 1 1/2 tbsp size.
7. Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
8. Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
9. Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
10. Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.
Title: Great-Great Grandma Neff's Soft Molasses Cake
Ingredients:
- 2 eggs
- 1/2 white sugar
- 1 1/2 molasses
- 1/2 butter
- 2 baking soda
- 1 boiling water
- 2 1/2 flour
- 1 cinnamon
- 1 ground cloves
- 1/2 nutmeg
- 1 salt
Instructions:
1. Mix all dry ingredients except the baking soda.
2. Dissolve the baking soda in the boiling water.
3. Add the baking soda mixture, beaten eggs, melted butter and the molasses to the dry mixture.
4. Mix well.
5. Batter will be thin.
6. Bake at 350 degrees for about 45 minutes, checking the cake at 40 minutes with a toothpick (center comes out clean).
7. Serve warm.
8. May dust with some powdered sugar.
Title: No Name Cake
Ingredients:
- 1 chocolate chips
- 1
Instructions:
1. mix all three ingredients together.
2. bake at 350 degrees for 30 minutes in a greased or pamed nine by nine pan.
3. Very good.
Title: California Sunshine Cake
Ingredients:
- 2 oranges
- 1 raisins
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 salt
- 2/3 buttermilk
- 2 white flour
- 1 baking soda
- 2/3 sugar
- 1/4 cinnamon
- 2
Instructions:
1. Juice the oranges, reserving juice for topping.
2. Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved).
3. Combine butter and sugar in mixer bowl and beat together until fluffy.
4. Add eggs one at a time and continue beating until completely incorporated.
5. Combine salt, flour and baking soda and sift together.
6. Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
7. Fold in orange, raisin, nut mixture until completely combined.
8. Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan.
9. Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
10. While cake is still hot, pierce all over with a fork.
11. Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient).
12. When cake has cooled, remove from pan.
13. Refrigerate leftover cake.
Title: Easy Fruit Salad
Ingredients:
- 1 frozen strawberries
- 1 pineapple chunk
- 1 mandarin orange segments
- 1 banana
- 1 -2
Instructions:
1. Mix all ingredients except bananas and chill.
2. Add bananas when ready to serve.
Title: Chocolate Whipped Cream
Ingredients:
- 1/4 sugar
- 3 heavy cream
- 1 pure vanilla extract
- 1/2
Instructions:
1. Mix the cocoa and sugar in a small bowl and set aside. Combine the cream and vanilla and beat with an electric mixture until soft peaks form (when you lift the beaters, the cream will form points that curl over at the tips).
2. Add cocoa mixture gradually while continuing to beat until stiff.
3. Note: if you have the time, chill the mixing bowl and beaters, as cream whips faster in a chilled bowl.
Title: Amish Apple Cake With Hot Caramel Sauce
Ingredients:
- 1/2 pecans
- 2 1/2 cooking apples
- 1/2 butter
- 1 granulated sugar
- 1 egg
- 1 baking soda
- 1/4 salt
- 1 ground cinnamon
- 1 nutmeg
- 1 flour
- 3/4 butter
- 1 1/2 brown sugar
- 3/4 salt
- 1 1/2 vanilla
- 3/4 heavy cream
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter.
3. Add the sugar and beat until fluffy.
4. Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg.
5. Add the flour and stir just until blended.
6. Stir in the apples and nuts.
7. Pour into an oiled 9 inch round cake pan (I use a glass pie plate) and bake for 30 minutes or until the top springs back when touched lightly in the center.
8. Prepare sauce.
9. In a saucepan, melt the butter, brown sugar, and salt.
10. Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and the cream.
11. (The sauce can be made ahead of time and reheated over hot water.) Serve the cake warm with the hot caramel sauce and a dollop of whipped cream.
12. The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well.
13. It can be reheated in the microwave.
Title: Frosting Supreme 1965
Ingredients:
- 1 cornstarch
- 2 granulated sugar
- 1 vegetable shortening
- 1/2 salted butter
- 1/2 vanilla
- 1 salt
- 1/2
Instructions:
1. Combine milk and cornstarch and cook over med.
2. heat until thick.
3. Remove and cool thoroughly.
4. Combine, butter and crisco and beat until creamy and blended four minutes.
5. Add sugar, vanilla, lemon, and beat for five minutes or more until no sugar is felt between the finger tips.
6. Add cold cornstarch/milk mixture and continue beating for 5 more minutes.
7. Overall beating should take about 12 minutes-- Fill and frost cake--.
8. Optional:
9. Melt two squares Bakers White Chocolate and cool slightly, then add at the same time as the milk/flour mixture.
10. Melt two squares of semi-sweet chocolate and cool slightly and add to the mixture same time as the flour/milk cooled mix. Leave out the lemon if using the dark semi-sweet chocolate.
Title: Blue Berry Cake
Ingredients:
- 18 blueberries
- 1
Instructions:
1. set oven to 350.
2. use a strainer and crush blueberries to get a nice puree.
3. add ingredients to a medium sized bowl.
4. bake as directed.
5. let cool completely
6. CAUTION: cake might be sticky don't worry it's just because of the liquid
7. enjoy.
Title: Rosalyn Carter's Strawberry Cake
Ingredients:
- 1 strawberry gelatin
- 1 eggs
- 3/4 flour
- 1 frozen sliced strawberries
- 4 heavy cream
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F
2. spray a 10 cup Bundt pan.
3. Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended.
4. Pour batter into pan and bake for 55 to 65 minutes.
5. Cool 10 minutes on rack.
Title: Almond Softies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1 milk
- 1/4 flour
- 3 baking soda
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, cream together the butter and sugar until smooth.
3. Add the eggs; blend well.
4. Add the almond filling and milk; blend well.
5. In another bowl, whisk together the flour, baking soda, and salt; add to the butter mixture and mix to form a dough.
6. Scoop 2 rounded tablespoons.
7. of dough and roll them together to form each cookie.
8. Drop dough 2-inches apart onto parchment paper-lined cookie sheets.
9. Press the sliced almonds into the tops.
10. Bake about 15 minutes, until the cookies are firm to the touch and lightly golden.
11. Transfer cookies to wire racks and cool completely. Store airtight.
Title: Butter Pecan Cookies
Ingredients:
- 1 butter
- 1 egg
- 2 baking powder
- 1 pecans
- 3/4 sugar
- 2 1/2 flour
- 1 vanilla
- 1/2 salt
Instructions:
1. Cream butter and sugar.
2. Add egg.
3. Add flour, salt, baking powder and pecans.
4. Mix in vanilla.
5. Chill dough 1 hour.
6. Roll out 1/8 inch thick and cut with any size cutter.
7. Bake at 400 for 8 minutes or until nice and light brown.
Title: Caramel Cappuccino Custard
Ingredients:
- 2 sugar
- 1 instant espresso powder
- 3 tapioca starch
- 1 salt
- 2 vanilla
- 2 Vegan Caramel Sauce
- 3
Instructions:
1. Mix the sugar, espresso powder, tapioca starch and salt in a large saucepan.
2. Whisk in the almond milk until smooth.
3. Place over medium-low heat and cook, stirring constantly, until thick.
4. Remove from the heat and add the vanilla and caramel.
5. Pour into a bowl and cool 10 minutes, stirring occasionally, then cover the surface with plastic wrap (this helps avoid a "skin") and chill 1-2 hours.
Title: Strawberries and Cream Pastries
Ingredients:
- 1 frozen puff pastry
- 1 sugar
- 8 sour cream
- 1/2 powdered sugar
- 1/4 Cool Whip
- 1 1/2 strawberries
- 12
Instructions:
1. Preheat oven to 400. Unfold pastry dough onto stonewear pan. Cut dough into 12 sguares. Bake 16- 18 minutes or until puffed and golden brown. Cool completely.
2. Mix sour cream, powdered sugar and almond extract. Fold in cool whip.
3. Slice strawberries.
4. Pull open pastry square and top with strawberries. Add 2 heaping tablespoons of the filling.
5. Place tops of pastry shells over filling and enjoy.
Title: Chocolate Chipotle Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 cinnamon
- 3 nutmeg
- 1/2 butter
- 1/4 granulated sugar
- 1 brown sugar
- 3/4 honey
- 1/2 vanilla extract
- 1/4 eggs
- 1 granulated sugar
- 2 cinnamon
- 1
- 1/2
- 2
Instructions:
1. Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
2. In a separate large bowl, cream butter with sugars, honey and vanilla extract.
3. Beat in eggs, one at a time.
4. Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
5. Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
6. Roll into tablespoon-sized balls (I scoop dough with a cookie scoop, then roll into balls; it's easier) and coat with cinnamon sugar coating. Place on cookie sheets that are lined with parchment. Place unused raw batter back in refrigerator between batches.
7. Bake for approximately 10 minutes, or until the outer surface begins to crack. Cool cookies on a wire rack before storing in an airtight container.
Title: Mango-Orange Mousse Cake
Ingredients:
- 1/2 cake flour
- 1/2 baking powder
- 2 eggs
- 2 sugar
- 1/2 unsalted butter
- 2 unflavored gelatin
- 1/4 mangoes
- 1 sugar
- 2 1/2 powdered sugar
- 1/2 mango
- 1
- 1 1/2
- 1
Instructions:
1. For cake-----------------.
2. Position rack in center of oven and preheat to 400°F.
3. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
4. Line bottom of cake pans with waxed paper.
5. Butter paper and dust lightly with flour.
6. Sift flour and baking powder into medium bowl.
7. Using electric mixer, beat eggs and yolks in large bowl until frothy.
8. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
9. Fold in flour mixture.
10. Fold 1 heaping tablespoon batter into melted butter.
11. Fold butter mixture back into batter.
12. Divide batter between prepared pans.
13. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
14. Cool cakes completely in pans on rack.
15. For Mousse---------------------.
16. Pour liqueur into small bowl; sprinkle gelatin over.
17. Let gelatin soften 10 minutes.
18. Puree mangoes in processor.
19. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
20. Add sugar to mango puree in processor and blend well.
21. Set bowl of gelatin in saucepan of simmering water.
22. Stir until gelatin dissolves.
23. Add gelatin mixture to mango in processor and blend.
24. Whip cream in large bowl to soft peaks.
25. Fold in mango mixture.
26. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
27. Spread mango mousse over cake.
28. Place second cake layer atop mousse.
29. Press lightly.
30. Wrap tightly with plastic and refrigerate at least 4 hours.
31. (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
32. Whip cream until soft peaks form.
33. Add sugar and liqueur and beat until firm peaks form.
34. Release pan sides.
35. Transfer cake to platter.
36. Frost top and sides of cake with whipped cream mixture.
37. Press almonds onto sides.
38. Garnish top with mango slices.
39. Brush mango with reserved puree.