Polling Of Cooking Comp May 2012

[Princess Of Azkaban]

Assalam o Alaikum

is month app ney Cake recipe share karni thee

Black Pearl

Black Forest Cake
Yield: 12 servings

Ingredients
½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling
¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional



Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
With an electric mixer, beat the softened butter with sugar until white and fluffy.
Add one egg at a time, mix well between each egg.
Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
Filling
Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioners' sugar until it thickens.
Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
Assembling
Sprinkle each layer of the cake with Kirschwasser.
Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
Add the second cake layer.
Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
Add the third cake layer.
Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations
You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
You may use three cake tins intead of one. In that case the baking time must be shortened.


Esha

]Walnut Cake



Ingredients for Walnut Cake Recipe
½ cup butter
1¾ cups flour
1 cup sugar
2¾ teaspoons baking powder
Yolks of 3 eggs
Whites of 2 eggs
½ cup milk
¾ cup walnut meat, broken in pieces
½ teaspoon salt
Instructions
Preheat oven to 350.
Mix ingredients in order given.
Pour in a buttered pan.
Bake 45 minutes. Let cool.
Cover with White Mountain Cream, crease in squares, and put one-half walnut on each square.

Musafir20

Mcflurry Ice Cream Cake

Prep Time
35 Mins + Freezing
Cook Time
30 Mins
Serves
6 - 8
Mcflurry Ice Cream Cake - This is going to be your family's new favorite dessert. Delicious chocolate, hazelnuts and lemon zest based freshly baked cake it topped off with a ice cream, oreo cookies and ferrero chocolate topping and finished with dark and white chocolate. This frozen ice cream cake is going to win your heart.


Ingredients
Hazelnuts roughly chopped 200 gm
Butter at room temperature 25 gm
Digestive biscuits crushed 1/2 pack
Caster sugar 2 tbsp
Flour 1 tbsp
Eggs 2
Cocoa powder 1, 1/2 tbsp
Lemon zest from 1 lemon
For Ice cream:
Ice cream of choice 500 ml
Oreo cookies crushed 6
Ferrero chocolate chopped 4
Cream whipped 100 ml
Caster sugar 2 tbsp

Cooking Directions
Pre-heat the oven to 175°C.
Combine the hazelnuts with the eggs, cocoa, butter, sugar, crushed biscuits, flour and lemon zest.
Pour the mixture in a buttered spring form (about 24 cm wide).
Bake the cake in the middle of the oven for about 20 minutes.
Let the cake cool.
Remove the rim from the spring form and wash it up.
Then put the rim back on the spring form.
Whip the cream really thick with the sugar.
Add the softened ice cream and beat only till incorporated.
Gently add the chopped oreos and ferreros.
Pour the filling over the cake bottom.
Cover with plastic film and put the cake in the freezer.
Take out the cake from the freezer 20 minutes before serving and cover with grated white and dark chocolate.
Garnish the rim if you want to.
Cut with a knife previously dipped in hot water.


Aftab Ansari



Ingredients
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, room temperature
1 teaspoon vanilla
1 cup freshly brewed hot coffee

Chocolate Buttercream

2 sticks of room temperature butter
2 1/2 cups confectioners sugar
1/2 cup cocoa
1 teaspoon vanilla
2-3 tablespoons heavy cream
Method
Combine the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients.
Pour in the hot coffee.
Pour the batter into two prepared pans. I used 9-inch pans. Bake in a preheated 350 degree oven for 30 to 40 minutes or until a toothpick comes out clean.
Cool in the pans for 30 minutes and then turn them out on a cooling rack to cool completely.
Cream together the butter and sugar. Gradually add the cocoa powder. Really, add it slowly or you and your kitchen will be wearing it.
Add just enough cream to get the consistency for spreading. Add the vanilla.

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