Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Susanna's Strawberry Short Cake
Famous Authors (View All Authors)
Desserts - Susanna's Strawberry Short Cake Post by :nooisri Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2473

Click below to download : Desserts - Susanna's Strawberry Short Cake (Format : PDF)

Desserts - Susanna's Strawberry Short Cake

1 cup sugar
1 cup cake flour, sifted 4 times
1/4 teaspoon salt
1 tablespoon grated lemon rind
1 1/2 tablespoons lemon juice
3 eggs, separated

1 cup strawberry preserves, divided
8 ounces cream cheese or mascarpone -- softened
1/3 cup confectioner's sugar -- plus 2 tablespoons confectioner's sugar
6 oz orange juice
2 tsp orange zest
1 cup cool whip
1 quart strawberries, capped and sliced
Cool Whip

Cake: In a mixing bowl, you want to whip the egg yolks adding half cup sugar gradually (one tablespoon at a time). Next, add the lemon juice and zest. You want to beat until the mixture is thick and has lemon yellow color. The next step is to fold the cake flour into mixture.

In a separate small mixing bowl beat egg whites and add salt until stiff. Again, you want to add the remaining half cup sugar (again one tablespoon at a time). Now, you will fold the egg whites into the flour mixture.

Put the batter in two greased and floured round layer cake pans (I used a bundt pan and split it later and it worked great). Bake the cakes for 25 to 30 minutes. You want the cake to spring back when you touch the center. Remove from pan and invert cake onto wire racks to allow cooling. You can make this the day before and just wrap well til next day.

Make Filling: Beat well in mixing bowl Cream cheese or Mascarpone Cheese, softened. Add confectioners sugar and orange juice and zest. When mixed well, fold in 1/2 cup strawberry preserves and Cool Whip.

Assembly: If made in a bundt cake, carefully slice cake in half with a knife. Remove top half. If using layers, take bottom layer and thinly spread the other 1/2 cup strawberry preserves on top. It will be thinly spread. It is to keep the cake from getting soggy. Spread all of Filling on top of preserves on bottom layer and top off with sliced strawberries. Put top layer on and frost with cool whip letting top of cool whip layer cascade down sides and not frosting sides.

Using strawberries for Garnish, make fan garnishes and put on top and around bottom of cake on plate around sides. Refrigerate for about 2 hours before serving.
If you like this book please share to your friends :

Desserts - Apricot Ice Desserts - Apricot Ice

Desserts - Apricot Ice
1 1/2 cups dried apricots* 2 tablespoons lemon juice 1/4 cup sugar Place apricots in saucepan with enough water to cover and bring to a boil over medium heat. Reduce heat, cover and simmer until fruit is soft (about 20 minutes). Drain and reserve 3/4 cup of fruit liquid; cool. Puree fruit in a food processor or blender with reserved fruit liquid. Add lemon juice and sugar to fruit and puree an additional 30 seconds. Pour into an 8-inch square pan, place in freezer and stir every 15 minutes until creamy. Cover and freeze until semi hard.

Desserts - Summer Holiday Shortcake Desserts - Summer Holiday Shortcake

Desserts - Summer Holiday Shortcake
3 cups red raspberries 1/3 cup + 1/4 cup sugar -- divided 2 T Creme de Cassis 1 T cornstarch, mixed with 1 T lemon juice 1 1/4 cups all-purpose flour 1 T baking powder 1/4 t salt 1/4 cup butter or margarine -- cut in small piece 1/4 cup plain nonfat or low-fat yogurt 1 egg -- beaten 2 t butter or margarine -- melted 1 1/2 cups blueberries, black raspberries or -- blackberries 3/4 cup whipped cream Combine raspberries, 1/3 cup sugar and the Creme de Cassis in a 2-quart casserole. Cover. Microwave at HIGH for 3 to4 minutes,