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Tres leches cake

Tres leches cake

Shahilicious Recipes 0
06Aug

Ingredients

FOR THE CAKE:

  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 5 whole eggs
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1/3 cup milk
  • 1 can evaporated milk
  • 1 can sweetened, condensed milk
  • 1/4 cup heavy cream

FOR THE ICING:

  • 1 pack of heavy cream, for whipping
  • 3 tbsp sugar

Instructions

  • Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
  • Combine flour, baking powder, and salt in a large bowl. Separate eggs.
  • Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
  • Stir in milk and vanilla.
  • Pour egg yolk mixture over the flour mixture and stir very gently until combined.
  • Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
  • Fold egg white mixture into the batter very gently until just combined.
  • Pour into prepared pan and spread to even out the surface.
  • Bake for 35 to 45 minutes or until a toothpick comes out clean.Turn cake out onto a rimmed platter and allow to cool.
  • Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
  • When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
  • Allow the cake to absorb the milk mixture for 30 minutes.
  • To ice the cake, whip 1 pack of heavy cream with 3 tablespoons of sugar until thick and spreadable.
  • Spread over the surface of the cake.
  • Decorate cake with your favorite fruits and nuts (optional) .
  • Cut into squares. Pour some milk mixture on the top of the cake before serving.
Red Velvet cake

Red Velvet cake

General, Shahilicious Recipes 0
05May

Ingredients

Cake

  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 2 Tablespoons unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter( softened to room temperature)
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs( room temperature and separated)
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • liquid or gel red food coloring
  • 1 cup buttermilk (at room temperature)

Cream Cheese Frosting

  • 450g full-fat block cream cheese (softened to room temperature)
  • 1/2 cup unsalted butter (softened to room temperature)
  • 4 and 1/2 cups confectioners’ sugar
  • 1 Tablespoon heavy cream or milk
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste

Instructions

  1. Preheat the oven to 177°C. Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. (Parchment paper helps the cakes seamlessly release from the pans.)
  2. Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  4. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
  5. Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. To make the frosting, In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
  7. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides.
  8. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  9. Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving

Juan’s Rainbow Cake

Juan’s Rainbow Cake

Shahilicious Recipes 0
18Feb

INGREDIENTS

For the Strawberry Cake
  •  200 gm Fresh Strawberries
  • 2 Tbsp Sugar
  • 1/3 cup Water
  • 1 cup All purpose Flour
  • 1 tsp Baking Powder
  • 1/2 cup Sugar
  • 1 Egg
  • 50 gm Butter
  • 1 tsp Strawberry essence
  • Red Food Color as needed
For the Pistachio Cake
  • 1 cup Pistachio
  • 1/2 cup Milk
  • 1 cup All purpose Flour
  • 1 tsp Baking Powder
  • 1/2 cup Sugar
  • 1 Egg
  • 50 gm Butter
  • 1 tsp Pistachio essence
  • Green Food Color as needed
For the Orange Cake

  • 1/2 cup Orange juice, fresh
  • 1 tsp Orange rind
  • 1 cup All purpose Flour
  • 1 tsp Baking Powder
  • 1/2 cup Sugar
  • 1 Egg
  • 50 gm Butter
  • 1/2 tsp Orange essence
  • Orange Food Color as needed

INSTRUCTIONS

For the Strawberry Cake

  • Preheat the oven to 350 F. Butter your cake pan and line it with butter paper. Keep aside.
  • Sift the flour and baking powder thrice and keep aside.
  • Combine the chopped strawberries, 2 Tbsp sugar and the water in a small saucepan and cook till softened. Cool and puree to a paste and keep aside.
  • Using a hand blender beat the butter and sugar till light a creamy.
  • Add the egg and mix well.
  • Add the rest of the ingredients to the bowl and beat till combined.
  • Pour this batter into the prepared pan and tap it lightly on the work area to distribute the batter evenly. Bake for 35 to 40 minutes or till a skewer inserted comes out clean.
  • Remove to a wire rack and cool completely.

For the Pistachio Cake

  • Preheat the oven to 350 F. Butter your cake pan and line it with butter paper. Keep aside.
  • Sift the flour and baking powder thrice and keep aside.
  • Soak the pistachio in milk for 2 hours. Using a grinder, grind the pistachio – milk to a paste
  • Using a hand blender beat the butter and sugar till light a creamy.
  • Add the egg and mix well.
  • Add the rest of the ingredients to the bowl and beat till combined.
  • Pour this batter into the prepared pan and tap it lightly on the work area to distribute the batter evenly. Bake for 35 to 40 minutes or till a skewer inserted comes out clean.
  • Remove to a wire rack and cool completely.

For the Orange Cake

  • Preheat the oven to 350 F. Butter your cake pan and line it with butter paper. Keep aside.
  • Sift the flour and baking powder thrice and keep aside.
  • Using a hand blender beat the butter and sugar till light a creamy.
  • Add the egg and mix well.
  • Add the rest of the ingredients to the bowl and beat till combined.
  • Pour this batter into the prepared pan and tap it lightly on the work area to distribute the batter evenly. Bake for 35 to 40 minutes or till a skewer inserted comes out clean.
  • Remove to a wire rack and cool completely.

For the topping

  • 250 gm good quality Chocolate
  • 1/4 cup cream

Heat the cream in the microwave till hot. Add The chocolate pieces to the cream and mix till it has all melted into a smooth paste.

ASSEMBLY

  • 250 ml Whipped cream
  • 3 Tbsp Icing Sugar

Beat the cream and the sugar till it forms stiff peaks.Place the strawberry cake on the cake base. Top it with a big dollop of cream. Place the pistachio cake on top of the cream. Top this layer with another dollop of cream. Place the orange cake on top of this filling. Spread the remaining cream over the sides and top of the full cake. Refrigerate for 2 hours.After 2 hours, remove the cake from the fridge and pour the chocolate topping over the cake. Decorate with fresh strawberries, oranges and pistachios. Refrigerate till needed. Slice and Enjoy..!!

P.N: I FOUND THIS RECIPE ONLINE. I TRIED IT. AND IT TURNED OUT WELL. ALL CREDITS TO HER.

Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

Shahilicious Recipes 0
18Feb

INGREDIENTS

  • 3/4 cup all-purpose flour
  • 3/4 cup hazelnut flour*
  • 1 1/2 cups granulated sugar
  • 3/4 cup processed cocoa powder sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup hot water
  • 2 large eggs
  • 2 tsp vanilla
  • melted chocolate (for cake pops)
  • chocolate sprinkles/ chocolate chips etc for decor

INSTRUCTIONS

  • Preheat oven to 350 F, grease round baking pans and dust with cocoa powder. Line bottoms with parchment.
  • Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  • In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs).
  • Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  • Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  • Bake until a cake tester comes out mostly clean, a total of 30-35 mins.
  • Cut out the middle part of the cake and make some cake pops using it.
  • Coat the cake pops with chocolate. Decorate according to your preference.
  • Place those cake-pops in the center of the cake. And decorate the cake with your favorite chocolates/ sprinkles/chocolate chips.
M&M CHOCOLATE COOKIE CAKE

M&M CHOCOLATE COOKIE CAKE

Shahilicious Recipes 0
18Feb

INGREDIENTS

  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 210 grams (1 and 1/2 cup) plain flour
  • 1/2 teaspoon baking soda
  • 40 grams (1/2 cup) cocoa powder
  • 1–2 tablespoons milk
  • 75 grams (1/2 cup) dark or milk chocolate, chopped
  • 100 grams (1/2 cup) M&M’s, plus extra for decorating

INSTRUCTIONS

  1. Preheat oven to 180 C (360 F). Grease and line a round cake tin. In a large mixing bowl, beat the butter and sugar with an electric mixer until pale and creamy. Add vanilla extract and egg and continue to beat until soft and creamy.
  2. Sift in the flour, baking soda and cocoa powder. Gently mix until cookie dough comes together. Throw in the M&M’s and chocolate and fold through. Place the dough into your prepared tin and spread out as even as possible.
  3. Place in the oven for 20-25 minutes. Try not to overcook as you want it soft and gooey in the middle. Decorate the cake top with your favorite M&Ms .Leave to cool before slicing and serving.