Baking Instructions:
Preheat oven to 375℉. Trace the outline of two 9-inch round pans onto parchment paper. Cut and place these parchment circles into the pans. In a mixing bowl, combine both types of sugar with butter until smooth. On medium speed, incorporate the following: eggs, vanilla extract, baking soda, and salt. Lower mixing speed then slowly add flour. Once all ingredients are thoroughly combined fold in desired amount of chocolate chips. Pour equal amounts of cookie dough into our prepared 9-inch rounds. Cook for 20 minutes, allow to cool for 10 minutes, then remove cookies and freeze. After 30-45 minutes in the freezer, remove the cookies. Lay out both cookies, flat sides down. Scoop enough ice cream to build an even layer approximately 2 inches tall. Add the second cookie on top and press down lightly to push the ice cream evenly out towards the edges of the cookie. Take a spatula and smooth the ice cream along the sides to achieve a flat finished look. Lastly, press in handfuls of chocolate chips covering the exposed ice cream on the sides of the cookie sandwich. Put the assembled ice cream cookie cake back into the freezer for at least 2 hours. To serve: let thaw for 10 minutes before slicing and serving like a cake!
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Baking Instructions:
Preheat oven to 350℉. Butter a 9-inch round pan and be sure to line the bottom with parchment paper (you will want to coat the paper in a layer of butter as well). Place the cake pan in a shallow roasting pan which we will use later. Incorporate the bourbon and 1 cup of sugar in a 2-quart saucepan, and cook over medium heat stirring until the sugar dissolves and comes to a boil. Pour the hot syrup into a medium bowl containing chopped chocolate. Stir with a rubber spatula until the mixture is smooth (the chocolate is completely melted). Incorporate one piece of butter at a time into the chocolate mixture. Be sure the butter is completely melted before adding a new chunk. Crack the eggs into a separate bowl. Incorporate the remaining ⅓ cup of sugar and whisk until the eggs thicken slightly. Incorporate this into our chocolate mixture by whisking until the ingredients are well combined. Lastly, gently mix in the flour. Pour the batter into the 9-inch round and smooth the mixture so it is flat. Place the cake into a shallow roasting pan and fill the pan with enough water so that there is at least an inch of water surrounding the cake. Bake for 30 minutes. Remove the cake from its water bath and take the cake out by inverting it on a plate, peel off the parchment, then invert again onto a serving dish. Pairs well with any creams or frosting, especially vanilla or white chocolate. Hope you enjoy baking this delicious Spanish cake!
Baking Instructions
Preheat oven to 350℉. Butter and coat a 9 by 5 pan with a light dusting of flour. Take just a minute to whisk together the eggs, sugar, and salt. The mixture should not thicken, only mix until smoothly blended and foamy. Whisk in your grated lemon zest. Combine flour and baking powder. Sift about a third of the dry ingredients into your egg mixture. Mix lightly to whisk your ingredients together. Do this twice more to get all of your dry ingredients incorporated, be sure not to over mix. Next, whisk the heavy cream in. Now using a rubber spatula, quickly and gently fold the melted butter into your cake batter. Pour and scrape the batter into the pan prepared earlier and bake for 50 to 60 minutes. You will know the lemon loaf is ready when the center crowns and cracks. Allow the cake to cool for at least 10 minutes before unmoulding. This French Loaf Cake is perfect for slicing thin and dense enough to take nicely to a light toast. Perfectly paired with a tart lemon or sweet vanilla glaze, ice cream, or whipped topping of your choice. I’ve made this French Lemon Loaf Cake about 5 or so times and it never disappoints. Please let me know if you end up trying it, and how it turns out! Happy baking |
AuthorKate Bennett is a seasoned baker and high-end decorator of cakes, pies, and pastries. ArchivesCategories |