lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry Dumplings
Ingredients:
- 4 fresh blueberries
- 2 water
- 1 sugar
- 1 1/2 unbleached all-purpose flour
- 2 baking powder
- 1/2 kosher salt
- 4 unsalted butter
- 1 milk
- 1 creme fraiche
Instructions:
1. Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
2. Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
3. In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
4. Add the berries and cover with the lid.
5. Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
6. While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
7. Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
8. Pour the milk into a small saucepan.
9. Cut the butter into small pieces and add to the milk.
10. Warm over moderate heat until the milk is warm and the butter is almost completely melted.
11. Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
12. Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
13. When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
14. With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
15. The batter should look lumpy and under mixed.
16. Remove the lid from the top of the casserole and keep it close by.
17. Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
18. The dumplings will sink a little.
19. Return the lid to the top and place back into the oven.
20. Continue cooking for 15 minutes.
21. Do not remove the lid until this baking time has elapsed.
22. Remove from the oven and place on a rack.
23. Remove the lid and let cool for 15 minutes before serving.
24. Whip the crème fraîche (or whipping cream) until thickened.
25. To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.
Title: Banana Sour Cream Coffee Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 2 eggs
- 4 bananas
- 1 sour cream
- 2 baking soda
- 3 all-purpose flour
- 1/8 salt
- 2 baking powder
- 1 vanilla extract
- 3/4 icing sugar
- 1/3 brown sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 350F and grease a bundt pan.
2. Mix all of the topping ingredients together and set aside.
3. Combine melted butter, sugar, eggs and bananas and mix well.
4. In a separate bowl, combine the sour cream and baking soda, then set aside.
5. In another bowl, combine the flour, salt, and baking powder. To the butter mixture, alternately add the flour mixture and the sour cream mixture, beginning and ending with the dry mixture. Stir in the vanilla extract.
6. In the prepared bundt pan, spread half of the batter, sprinkle the batter with half of the topping mix. Repeat with the remaining batter and topping.
7. Bake for 55 - 60 minutes, or until a cake tester comes out clean.
8. Cool completely on rack before removing from the baking pan. Dust with icing sugar prior to serving.
Title: Peaches in Red Wine
Ingredients:
- 6 red wine
- 400 sugar
- 3/4
Instructions:
1. Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.
2. Slice them.
3. Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.
4. The type of wine isn't so important, but it has to be decent and drinkable.
5. I used a 3 dollar bottle of Cotes du Rhone yesterday.
6. Pour in the sugar and stir.
7. Must sit for 6 hours in the fridge, minimum.
8. Serve in pretty glasses or dishes.
9. If you feel you need something else to go with it, try some kind of crunchy cookie or macaroon.
Title: Chocolate Fudge Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 shortening
- 2 sugar
- 1 eggs
- 1/2 vanilla
- 2 1/4 flour
- 1 1/4 baking soda
- 1/2 salt
- 1 1/3 water
Instructions:
1. Cream butter, shortening and sugar in a large bowl.
2. Add eggs and vanilla and blend well.
3. Combine dry ingredients and add alternatively with water to creamed mixture.
4. Pour into greased floured 9" round layer pans or two 8 inch square pans.
5. Bake 350 for 35-40 minutes for 9" layers or 40-45 minutes for 8" pans.
6. Cool 10 min and remove from pans.
7. Cool completely and frost as desired.
Title: Sticky Gingerbread
Ingredients:
- 8 plain flour
- 3 ginger powder
- 1 ground mixed spice
- 1 bicarbonate of soda
- 4 butter
- 3 margarine
- 4 black treacle
- 2 soft brown sugar
- 2 eggs
- 1/4 milk
- 1
Instructions:
1. Put flour, ginger, mixed spice, and bicarbonate of soda into a bowl.
2. Put the butter, black treacle, syrup, brown sugar into a pan and heat until fat has melted.
3. Cool slightly and add to dry mixture.
4. Mix in the eggs and enough milk to make a cake batter.
5. Pour into a lined 7 inch square tin.
6. Sprinkle with the almonds (optional).
7. Bake in a preheated oven Gas 3 for 1-1/2 to 2 hours until firm to the touch.
8. Cool on a wire rack.
9. This gingerbread keeps really well, and will become softer and stickier the longer it is kept in an airtight container. But, will it last?
Title: Best Bread Pudding
Ingredients:
- 1 real butter
- 1/2 sugar
- 1 eggs
- 5 heavy whipping cream
- 1 ground cinnamon
- 1 vanilla extract
- 1 raisins
- 1/4 powdered sugar
- 1 vanilla
- milk
Instructions:
1. Preheat oven to 350 degrees.
2. Cream sugar and butter in large bowl.
3. Add eggs, cream, cinnamon, vanilla and raisins, mix well.
4. Pour mixture into a 9 inch square pan. (I double my recipe and use a bigger pan.).
5. Arrange bread slices flat in the egg mixture; cutting pieces to fit small holes but do not break into small pieces.) Let the bread soak for 5 minutes and then turn pieces over and soak an additional 10 minutes.Push the bread down into the liquid to assure that it is covered with the mixture.
6. Place this pan into a larger pan that is filled to 1 inch of the top with water. Cover the pudding pan with foil. Bake 45 minutes. Uncover pan and cook for 10 more minutes to brown top.
7. The custard should be soft, not firm. Serve warm in bowls with sauce below with or without whiskey.
8. Whiskey sauce: Mix Powdered sugar,1 tsp vanilla and enough milk to make sauce the consistency of Elmers Glue. Add whiskey to taste.
Title: Membrillo (Aka: Quince Paste)
Ingredients:
- 2 quinces
- 1 granulated sugar
- 1 water
- 5 pistachio nut
- 1/2
Instructions:
1. Preheat the oven to 300°F.
2. Cook the whole quinces for about 2 hours, or until soft when pierced with a skewer. Remove from oven and cool.
3. When cool, peel and cut the quinces into quarters, removing the seeds. Rub the flesh through a sieve or puree in a food processor.
4. Weigh the pulp, and weigh an equal amouont of granulated sugar.
5. Put the sugar and lemon juice into a large, heavy based saucepan with about 5 ounces of water. Bring to a boil, then gently simmer, stirring constantly until sugar has dissolved.
6. Add the quince pulp and cook over very low heat for 45 to 60 minutes, stirring occasionally with a wooden spoon, until the paste thickens and leaves the sides of the saucepan.
7. Spread the mixture evenly onto a shallow baking sheet lined with wax paper. Dry the paste for 1 to 2 hours in a low oven. (125F).
8. Cut the paste into small squares, dredge in suprefine sugar and scatter with the chopped nuts. Store between sheets of foil in an airtight container.
Title: Chocolate-Covered Brownie Truffles
Ingredients:
- 1 water
- 1/4 eggs
- 2/3 shortening
- 2 cocoa powder
- 2 powdered sugar
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a medium sized mixing bowl, combine brownie mix, oil, water and eggs. Mix well and pour into a greased 13 x 9 inch cake pan.
3. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely. Cooling overnight is best, but be sure to cover them securely.
4. Once cool, cut brownies into 1-inch squares. Remove each brownie from the pan and roll in the palms of your hands until rounded. If desired, trim the chewy outside edge from the brownies before cutting into 1-inch squares. Spear each brownie ball with a toothpick.
5. On a large cookie sheet, lay a sheet of waxed paper.
6. Place chocolate chips and shortening in a microwave-safe glass mixing bowl. Microwave for 30 seconds, stir, and repeat until chips are melted and the mixture is smooth.
7. Carefully dip the bottom of each brownie ball into the chocolate. Hold sideways and spoon chocolate over the ball until completely covered. Allow excess chocolate to drip off into the bowl. Place each ball on the waxed paper 1 inch apart. If the chocolate mixture thickens, re-microwave for 15-20 seconds at a time until it reaches the desired consistency.
8. If desired, garnish each truffle with a dusting of cocoa & powdered sugar: In a small mixing bowl, combine cocoa and powdered sugar. Sprinkle lightly over truffles. Refrigerate until chocolate hardens. Store at room temperature in a tightly covered container for up to one week.
9. Pour a tall glass of ice-cold milk, sit back and enjoy!
Title: Cool Jell-O Pudding Squares
Ingredients:
- 2 butter
- 1/2 Philadelphia Cream Cheese
- 1 granulated sugar
- 1/4 Cool Whip
- 1 instant pudding mix
- 1 Cool Whip
- 2
Instructions:
1. Combine prepared crumbs with butter. Press mixture on bottom of a 13x9-inch baking dish.
2. Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit. Fold in whipped topping. Spread cream cheese filling over crust.
3. Prepare pudding according to package directions, reducing milk to 3 1/2 cups. Pour pudding mixture over cream cheese filling and chill for 1 hour.
4. To serve, top with dollops of whipped topping, and raspberries if desired.
5. You can also use chocolate or vanilla crumbs for the crust. You can also use any flavor of pudding that you like.
Title: Sex, Drugs and Rocky Road Rice Pudding from Nyc's Rice to Riches
Ingredients:
- 2 1/2 milk
- 1/2 chocolate pudding mix
- 1 miniature marshmallow
- 1/2 peanuts
- 1/2
- 1/4
Instructions:
1. In a medium saucepan combine milk and rice. Bring just to boiling over medium heat. Stir in pudding mix; cook, stirring constantly, until mixture comes to a full boil.
2. Remove from heat.
3. Cover and let stand 5 minutes.
4. Stir in the marshmallows, chocolate pieces, and nuts.
5. Pour into six (6 ounce) cups or dessert dishes.
6. Cool at room temperature about 1 hour before serving.
7. If desired, garnish with additional marshmallows, chocolate pieces, nuts or whip cream.
Title: Unicorn Cake Truffles
Ingredients:
- 1 eggs
- 3 water
- 1 chocolate
- 1/2
- 4
- 24
- 20
Instructions:
1. SPECIAL EQUIPMENT:
2. 1 (1 1/2-inch-diameter) ice cream scoop & 20 to 25 popsicle sticks.
3. FOR THE CAKE POPS:
4. Preheat oven to 350 degrees F. Line 2 (8-inch) round cake pans with parchment paper and spray with non-stick cooking spray.
5. In a large bowl, whisk together boxed cake mix, eggs, water and oil until well combined.
6. Divide the batter in half. Color one half with pink food coloring and the other half with purple.
7. Pour the pink batter into a prepared pan and the purple into the other. Bake for about 35 minutes, until a tester inserted into the center of the cakes comes out clean. Set aside to cool.
8. Once cool, crumble each cake into separate bowls. Add 2 tablespoons frosting to each bowl. Using your hands, mix the frosting with the crumbs until it all comes together.
9. Firmly press pieces of pink and purple dough into a 1 1/2-inch ice cream scoop. Roll into a ball between palms of hands. Repeat with remaining batter.
10. Chill in the fridge, about 30 minutes.
11. DECORATE THE CAKE POPS:
12. In a deep bowl, melt the melting chocolate in the microwave at half power using 30-second intervals.
13. Dip lollipop sticks into the melted chocolate and then into the cake truffles.
14. Let set 10 minutes.
15. Dip the truffles into melted chocolate. Carefully tap the pop on the side of the bowl to get rid of any excess chocolate. Place on parchment paper to set.
16. Roll out two cylinders of fondant 1” long 1/4” wide. Spiral them together and pinch at the top to form a horn. Repeat to create 20 horns.
17. Place a teaspoon of gold luster dust in a small bowl and toss the horns in the gold dust. Set aside to harden slightly.
18. Roll a small amount of fondant into two pea size balls. Flatten and pinch at the top to make 2 triangle ear shapes. Repeat to make 20 sets of ears.
19. Use a pink food writing pen to color a small triangle in the center of each ear.
20. Twist and pull the lollipop sticks to remove them from each truffle.
21. Cut 20 3-inch and 20 1-inch pieces of sour belt. Leaving 1/2” at the top, cut the longer belts, vertically between each color, into small strips. Cut the front of the shorter pieces into a triangle and then use small cuts inwards to create fringe.
22. Use melted chocolate to attach mane to the top of each truffle. Angle the longer piece to the side so the mane can be seen in the front. Use melted chocolate to attach front hair piece.
23. Use melted chocolate to attach the horn on the center top and ears on either side of the mane.
24. Use black food writing pen to draw eyes, eyelashes, and nose on the truffles.
Title: Santa's Thumbprints
Ingredients:
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 1 oatmeal
- 2 1/2 flour
- 2 salt
- 1/2
- 1 3/4
- 2/3
Instructions:
1. Heat oven to 350 degrees.
2. Beat Crisco and sugar until fluffy.
3. Beat in egg and vanilla.
4. Add combined oats, flour and salt; mix well.
5. Form 1 inch balls; roll in nuts.
6. Place 2 inches apart on ungreased cookie sheet.
7. Press centers with thumb; fill with preserves.
8. Bake 12 to 15 minutes or until light golden brown.
9. Remove to wire rack; cool completely.
Title: Crescent City Banana Bundles
Ingredients:
- 2 bananas
- 4 brown sugar
- 8 pecans
- 1/2 white chocolate chips
- 1/2 butter
- 1/2 brown sugar
- 1/2 rum
- 2 pecans
- 6 vanilla ice cream
- 8 frozen yogurt
Instructions:
1. Preheat oven to 375 degrees F.
2. Divide crescent rolls into 8 rectangles and press perforations to seal. On a lightly floured surface, roll each rectangle to a 6x6-inch square.
3. Peel and cut bananas in half crosswise. Cut each half into 1/2-inch slices and put into center of squares.
4. Sprinkle each pile with 1 teaspoon brown sugar, 1 tablespoon pecans, and 1 tablespoon white chocolate chips.
5. Bring corners and sides up and pinch together in center to form a bundle.
6. Place onto an ungreased baking sheet. Bake 17 to 20 minutes, until golden brown and crisp.
7. Meanwhile, in a small saucepan, bring butter, brown sugar, and orange juice or rum to a boil. Add pecans and boil for 1 to 2 minutes, until slightly thickened; keep warm.
8. To serve, place 1 bundle onto each plate. Place 1 scoop of ice cream or frozen yogurt alongside, and spoon sauce over both.
Title: Balsamic Syrup over Strawberries
Ingredients:
- 1 sugar
- 3 vanilla
- 1/2 strawberry
- 1
Instructions:
1. Combine vinegar and sugar in a small nonreactive saucepan.
2. Bring to a boil, stirring to dissolve sugar.
3. Reduce heat and simmer, uncovered, until mixture is syrupy and reduced to about 1/2 cup.
4. Remove from heat and stir in vanilla.
5. Cool completely.
6. Serve drizzled over strawberries or melon.
7. Cooking time does not include chilling time.
Title: Milk Chocolate Bundt Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 1 eggs
- 1 1/2 vanilla
- 4 flour
- 1 salt
- 2 3/4 baking soda
- 1/2 buttermilk
- 1/2
- 1
Instructions:
1. Melt candy bar with chocolate syrup, set aside.
2. Cream butter and sugar until fluffy.
3. Add eggs; one at a time, beat well after each egg.
4. Stir in chocolate mixture and vanilla.
5. Mix flour, salt, and baking soda; add to cream mixture alternately with buttermilk.
6. Pour into greased and floured bundt pan.
7. Bake at 350* for 65 minutes, or until toothpick comes out clean.
8. Cool in pan for 15 minutes.
9. Remove from pan and cool completely.
Title: Orange Marmalade Gingerbread
Ingredients:
- 1/4 shortening
- 1 egg
- 1/2 molasses
- 1 orange marmalade
- 1 3/4 cake flour
- 3/4 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1 ginger
- 1/2 salt
- 4 boiling water
- 3 confectioners' sugar
- 1 butter
- 1 molasses
- 1/3 milk
- 1
- 2
Instructions:
1. In one large bowl, place melted shortening, beaten egg, molasses and marmalade. In another bowl, place sifted dry ingredients. Pour wet ingredients in to dry and beat well. Add boiling water and mix thoroughly. Bake in 8-inch square pan at 350F for 25-30 minutes.
2. Add Molasses Butter Frosting.
3. MOLASSES BUTTER FROSTING:.
4. Add 1 cup confectioners sugar, egg white and lemon flavoring to creamed butter . Mix well. Add remaining confectioners sugar alternately with molasses and milk. Beat well.
Title: Sour Cream Banana Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 2 eggs
- 1 banana
- 1/2 vanilla extract
- 1/2 sour cream
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 walnuts
- 1/2 cinnamon
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 350°F Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in bananas, vanilla and sour cream.
2. Sift flour and next 3 ingredients together in a bowl. Fold into butter mixture until just blended.
3. Combine nuts, cinnamon and remaining granulated sugar in another bowl. Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
4. Bake 45-50 minutes until a tester comes out clean when inserted in center. Invert pan and cool. Sprinkle with powdered sugar before serving.
Title: Ultimate Chocolate Cake
Ingredients:
- 2 boiling water
- 1 all-purpose flour
- 2 1/4 baking soda
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 1 granulated sugar
- 2 1/2 eggs
- 4 vanilla extract
- 1 1/2 heavy cream
- 8 half-and-half
- 2 butter
- 1 confectioners' sugar
- 1/2
- 1
Instructions:
1. Cake:
2. Preheat oven to 325-350ºF.
3. Grease & flour three 9-inch round cake pans.
4. In medium bowl, gradually stir boiling water into cocoa until blended. Set aside to cool completely.
5. On sheet of waxed paper, combine flour, baking soda, baking powder and salt, set aside. In large bowl, beat butter with sugar at high speed until light and fluffy. Add eggs, one at a time, beating after each. Beat in vanilla. Beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds) beginning and ending with flour and beating each addition just until blended. Pour batter into prepared pans: bake 25 minutes or until cake tester comes out clean. Cool in pans 10 minutes: remove & cool on wire racks.
6. Filling.
7. In top of double boiler placed over hot, not boiling water, combine white chocolate with ¼ cup heavy cream. Heat, stirring, until chocolate melts and is smooth. Remove from heat: pour into large bowl. Stir in remaining heavy cream: refrigerate until very cold. At high speed. beat filling until stiff. Spread between cooled cake layers.
8. Frosting.
9. In medium saucepan, over medium heat, combine chocolate pieces, half-and-half and butter. Cook, stirring until smooth. Transfer mixture to large mixing bowl. Gradually beat in confectioners' sugar. (I had trouble getting it thick enough, so I put it in the fridge awhile. Just don't leave it in too long or you'll have to warm it again). Frost top and sides of cake. Enjoy.
Title: Ryan's Special Birthday Cake - Easy
Ingredients:
- 18 French vanilla instant pudding
- 3 1/2 instant coconut cream pudding mix
- 3 1/2 milk
- 2 light cream cheese
- 8 low-fat cream cheese
- 6 pineapple rum
- 40 crushed pineapple
- 16 Cool Whip
- 1 1/3 water
- 1/3 eggs
- 3
Instructions:
1. Bake cake mix as box says too in a 9x13 pan.
2. Let cake cool down.
3. Mix puddings, milk, cream cheese, and rum.
4. Cool mixture in fridge for 1-2 hours.
5. Spread pudding mix on cake.
6. Add crushed pineapple on top.
7. Top with Cool Whip.
8. Cool in fridge for 1-2 hours before serving.
Title: Quick Low Carb Chocolate Pudding Cake in a Microwave Mug
Ingredients:
- 1/8 baking powder
- 2 liquid sugar substitute
- 6 vanilla extract
- 1/2 eggs
- 2 Egg Beaters egg substitute
- 1 heavy cream
- 2 1/2
Instructions:
1. Place all ingredients in blender.
2. Blend until smooth.
3. Spray a microwaveable coffee mug with nonstick spray.
4. Pour blender contents into mug.
5. Microwave for 45 seconds (depends on your microwave).
6. Enjoy <3.
Title: My Mom's Almond Cake
Ingredients:
- 1 unsalted butter
- 2 unsalted butter
- 1/2 all-purpose flour
- 1 1/2 all-purpose flour
- 1 salt
- 4 granulated sugar
- 1 almond paste
- 1 sour cream
- 1 baking soda
- powdered sugar
Instructions:
1. Preheat oven to 325 degrees.
2. Butter sides and bottom of pan(s) and flour them as well.
3. Place pan(s) in freezer (i've done this and also skipped it, works either way, i feel).
4. Sift flour and salt into a small bowl. Set aside.
5. In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min).
6. Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
7. Beat in egg yolks, one at a time.
8. Beat in almond extract.
9. Mix baking soda and sour cream together and add to butter mixture.
10. Reduce speed to low and add flour mixture, turn off when just blended.
11. Divide among the two 8 inch pans or 1 9 inch pan.
12. Bake about 35-40 minutes and start checking. My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
13. Cool in pans on wire rack.
14. Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
15. When ready to serve, dust with powdered sugar.
Title: Slow Cooker Amaretto Chocolate Fondue
Ingredients:
- 2 white chocolate baking bar
- 4 marshmallow creme
- 1 half-and-half
- 3/4 Amaretto
- 1/2
- 1/4
- 1
Instructions:
1. In a small slow cooker sprayed with cooking spray, combine broken chocolate bars, white chocolate, marshmellow creme, half and half, and almonds, and stir well.
2. Cover and cook on low for 2 hours, or until chocolate melts.
3. Stir to mix well, and fold in amaretto.
4. Cut pound cake into small squares and use to dip into fondue.
Title: Boxed-Mix Baileys Irish Cream Cake
Ingredients:
- 1 French vanilla instant pudding
- 3/4 eggs
- 1 Baileys Irish Cream
- 4 powdered sugar
- 1/2 butter
- 1 milk
- 1 salt
- 5 1/2 salt
- 1/4 Baileys Irish Cream
- 1
- 1/4
- 2
Instructions:
1. Preheat oven to 350°.
2. Grease and flour a 12 cup bundt pan.
3. Sprinkle nuts into bottom of pan.
4. Combine remaining ingredients in large mixing bowl.
5. Beat four minutes on high speed, pour into pan.
6. Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
7. Let cake cool and invert onto plate.
8. Bailey's Irish Cream Frosting:
9. Beat all ingredients in a small bowl until fluffy.
Title: Chocolate Tiramisu Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 sugar
- 3 instant coffee
- 1/4 water
- 1 mascarpone
- 1/4 cream cheese
- 1/4 powdered sugar
- 8 vanilla
- 1
- 2
- 1
Instructions:
1. Prepare cake as directed for 2 9in round cake pans. Cool completely. (I have also made as a single layer in a 9x13 pan.).
2. While cake is cooling, in a small saucepan, combine sugar, instant coffee and water. Bring to boil over medium heat. Boil 1 minute. Remove from heat; stir in coffee liqueur. Cool completely.
3. Brush flat side of each cake layer with coffee syrup until absorbed. Place cake(s) in freezer for 5 minutes.
4. In a small bowl, combine Mascarpone cheese, whipping cream, powdered sugar and vanilla; beat at low speed until blended. Beat at medium speed unitl thickended, smooth and creamy consistency. Be careful not to over beat.
5. Place 1 cake layer, round side down, on a serving plae. Top with half of cheese mixture. Place second layer, rounded side down, on top. Top with remaining cheese mixture.
6. Top with siffed cocoa. Store in refrigerator.