Cakes – Recipes Sovereigns https://www.topreceitasoberana.com.br The power of Recipes By Recetas Soberanas Tue, 25 May 2021 19:11:36 +0000 pt-BR hourly 1 https://wordpress.org/?v=5.7.2 Simply The Best Salted Caramel Chocolate Chip Cookie Bars, If you like let us your HELLO and give me your liked LOOK… https://www.topreceitasoberana.com.br/saltedcaramelchocolatechip/ https://www.topreceitasoberana.com.br/saltedcaramelchocolatechip/#respond Wed, 16 May 2018 21:59:09 +0000 http://www.topreceitasoberana.com.br/?p=1354 Simply The Best Salted Caramel Chocolate Chip Cookie Bars…

These super decadent and incredibly delicious cookie bars are extremely easy to make. Crumbly, buttery chocolate chip cookie dough is paired perfectly with luscious salted caramel, and the extra melted chocolate and chocolate chips round off what just might be your next favourite dessert. NOTE: In making these cookie bars, I have used a 8.5 x 7.5 ” baking tray 2 inches deep. For baking trays of different dimensions, the ingredients amounts, and possibly the baking time, need to be adjusted.

Ingredients

For chocolate chip cookie bottom:

  • 175 g unsalted butter, softened
  • 50 g caster sugar
  • 1 large egg
  • 300 g plain flour, sifted
  • pinch of salt
  • 100 g chocolate chips

For salted caramel:

  • 250 g caster sugar
  • 100 g unsalted butter, room temperature
  • 210 mL double cream, room temperature
  • 1 – 2 tsp salt (Note 1)

For assembly:

  • 50 g melted chocolate
  • 50 g chocolate chips

Instructions

  1. Preheat the oven to 350 ºF (175 ºC) and line a baking tray, at least 1.5 inch deep, with greaseproof/baking paper.

  2. Cream together butter and sugar.
  3. Add the egg, and mix thoroughly.
  4. Add the flour, salt and chocolate chips, and mix until a smooth, not sticky, cookie dough with evenly distributed chocolate chips forms.
  5. Press the cookie dough into the lined baking tray and even it out so that it is approximately 1/2 inch (about 1.5 cm) thick. Put into the fridge for about 1/2 hour.

  6. Bake the cookie dough in the preheated oven at 350 ºF (175 ºC) for 18 to 20 minutes, or until light golden brown at the edges. The cookie dough might feel soft immediately out of the oven, but will firm on cooling.

  7. Leave to cool completely (in the baking tray!). In the mean time, make the salted caramel.

For salted caramel:

  1. Heat caster sugar in a saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or wooden spoon.
  2. The sugar may form clumps but will eventually melt into a thick golden brown liquid as you continue to stir. Be careful not to burn the caramel.
  3. Once the sugar is completely melted, immediately add the butter. On its addition, the caramel will bubble rapidly – be careful.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. The butter will tend to separate from the caramel – just stir vigorously.
  5. Very slowly, drizzle in the double cream while stirring. The mixture will rapidly bubble due to the temperature difference and may splatter – be careful.
  6. Allow the mixture to boil for about 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in the salt. Allow to cool down before using (the salted caramel should be slightly warmer than room temperature for pouring onto the cookie bottom).
  8. Any leftover salted caramel sauce (what’s that?) keeps well in the fridge for up to 2 weeks.

For assembly:

  1. Still in the baking tray, pour the warm salted caramel onto the cookie bottom so that it forms a uniform layer, about 1/2 inch (1.5 cm) thick.
  2. Allow to set overnight in the fridge. The salted caramel will firm up, enough to be easy to cut but retain its melt-in-the-mouth consistency.
  3. Remove the cookie bottom + salted caramel layers from the baking tray, and while still cold, cut them into rectangular pieces (the recipe should give about 20 pieces).
  4. Drizzle the cookie bars with melted chocolate, and decorate with extra chocolate chips. And enjoy!
  5. The salted caramel chocolate chip cookie bars keep well in a cool dry place (or even in the fridge, just allow them to come to room temperature before serving) for about 3 to 4 days. They never last that long, though.

Recipe Notes

Note 1: The exact amount of salt depends entirely on how salty you want your salted caramel to be. I advise adding the salt gradually – you can always add more, but cannot take it away!

Thank You So Much…]]> https://www.topreceitasoberana.com.br/saltedcaramelchocolatechip/feed/ 0 Simply The Best NANAIMO CHEESECAKE, If you like let us your HELLO and give me your liked LOOK… https://www.topreceitasoberana.com.br/nanaimocheesecake/ https://www.topreceitasoberana.com.br/nanaimocheesecake/#respond Wed, 16 May 2018 21:50:38 +0000 http://www.topreceitasoberana.com.br/?p=1372 Simply The Best NANAIMO CHEESECAKE…

Ingredients

For the Crust:
    • 4 tbsp butter, melted
    • 5 tbsp cocoa powder
    • 3 tbsp sugar
    • 1 tsp vanilla
    • 1 1/2 cups graham cracker crumbs
    • 1/2 cup chopped walnuts
    • 3/4 cup sweetened coconut flakes
For the Cheesecake
    • 4 (8oz) bricks of cream cheese, softened
    • 4 eggs
    • 1 1/2 cups sugar
    • 1/3 cup sour cream
    • 1 tsp vanilla
    • 3 tbsp vanilla custard powder
For the Chocolate Ganache
  • 1 cup semi sweet chocolate chips
  • 1 cup heavy cream
    1. Preheat oven to 350 degrees F.
For the Crust:
    1. Combine the graham cracker crumbs, walnuts, coconut, cocoa powder, and sugar in a food processor and process until fine crumbs. Pulse in the vanilla and melted butter until moistened. Press into the bottom and a little up the sides of a 10 inch springform pan. Bake for 5 minutes. Remove from oven, but keep oven on.
    2. Place a 9×13 baking dish on the bottom rack of your oven and fill with warm water.
For the Cheesecake:
    1. In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until light and fluffy. Add one egg at a time, beating in-between, and scrape down sides of bowl occasionally.
    2. Add the sour cream, sugar, vanilla and vanilla custard powder. Mix until smooth. Pour onto the prepared crust. Bake on the rack above the pan filled with water for 1 hour.
    3. Turn off the oven, crack it open slightly and leave in oven for 1-2 hours. Remove from oven and let come to room temperature completely. Cover with plastic wrap and place in fridge to chill for 2 hours. Fix any cracks, if necessary.
For the Ganache:
  1. Place the chocolate chips in a bowl, set aside. Heat the cream in the microwave for 1 1/2 minutes, then pour on top of the chocolate chips. Let sit for 30 seconds, then whisk until smooth. Let cool slightly, then carefully pour on top of the cheesecake. Refrigerate again until set. Enjoy!

Thank You So Much… ]]> https://www.topreceitasoberana.com.br/nanaimocheesecake/feed/ 0 Simply The Best Brownie Bottom Cookie Dough Cheesecake, If you like let us your HELLO and give me your liked LOOK… https://www.topreceitasoberana.com.br/browniebottomcookiedoughcheesecake/ https://www.topreceitasoberana.com.br/browniebottomcookiedoughcheesecake/#respond Wed, 16 May 2018 21:49:48 +0000 http://www.topreceitasoberana.com.br/?p=1351 Simply The Best Brownie Bottom Cookie Dough Cheesecake

INGREDIENTS
  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil
  • BROWNIE LAYER:
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • CHEESECAKE LAYER:
  • 18 oz cream cheese (2 – 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt
  • COOKIE DOUGH LAYER:
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
INSTRUCTIONS
  1. BROWNIE LAYER:
  2. Preheat oven to 350 degrees F. Line bottom of a 9″ springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  3. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  4. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  5. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn’t cook the eggs.
  6. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.
  7. CHEESECAKE LAYER:
  8. Remove brownie pan from the oven and set aside.
  9. Reduce oven temperature to 325 degrees F.
  10. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  11. Pour cheesecake batter over brownie layer in pan.
  12. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  13. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  14. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
  15. COOKIE DOUGH LAYER:
  16. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  17. Beat in sweetened condensed milk and vanilla extract.
  18. Beat in salt and flour. Stir in mini chocolate chips.
  19. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  20. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
  21. If you can’t spread the cookie dough, gently press pieces together to “spackle” the cookie dough onto the cheesecake.
  22. FINISH THE CHEESECAKE:
  23. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
  24. Drizzle melted chocolate over the top of the cheesecake.
  25. To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.

Thank You So Much…

]]> https://www.topreceitasoberana.com.br/browniebottomcookiedoughcheesecake/feed/ 0 Simply The Best Peanut Butter Pie with Pretzel Crust, If you like let us your HELLO and give me your liked LOOK… https://www.topreceitasoberana.com.br/peanutbutterpiewithpretzelcrust/ https://www.topreceitasoberana.com.br/peanutbutterpiewithpretzelcrust/#respond Wed, 16 May 2018 20:35:20 +0000 http://www.topreceitasoberana.com.br/?p=1345 Simply The Best Peanut Butter Pie with Pretzel Crust…

A pie with pretzels, peanut butter, cream cheese and chocolate – a combination of crunchy and creamy, sweet and salty…. it sounds wonderful, doesn’t it?

Ingredients

    • 3 cups of ground pretzels, (about 6-7 cups whole pretzels, you can ground these until they are crumbs or leave them a bit thicker for more of a toffee bark texture) , plus more for decoration about 1/4 cup
    • 1 cup butter, melted
    • 1/3 cup sugar
    • 1 1/4 cup milk chocolate chips
    • 8 oz cream cheese, softened
    • 1 1/4 cup peanut butter, crunchy (I used crunchy for texture)
    • 1 1/4 cup powdered sugar, sifted
    • 1/2 tsp vanilla extract
    • 12 oz Cool Whip (you can use lite)
    • Reese’s Mini Peanut Butter Cups for decoration

Instructions

  1. In a mixing bowl, combine the crust ingredients with a fork until evenly moistened.
  2. Lightly coat the bottom and sides of an 9-inch springform pan with non-stick cooking spray.
  3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and all the way up the sides.
  4. Bake for about 10 minutes, and then sprinkle chocolate chips over the bottom of the crust.
  5. Bake for an additional 5 minutes before removing from oven.
  6. Once removed, using a spatula, spread the melted chocolate chips to evenly coat the bottom and side of the pretzel crust with a thin layer of chocolate.
  7. Allow chocolate to completely cool in refrigerator before filling.
  8. Beat cream cheese and peanut butter together until light and fluffy.
  9. Beat in vanilla and powdered sugar until well combined, scraping down sides of the mixing bowl as necessary.
  10. Then gently fold in 2 cups or half of the cool whip tube.
  11. This should result in a light and fluffy texture.
  12. Pour the peanut butter filling evenly in the deep dish.
  13. Spread the remaining cool whip over peanut butter filling.
  14. Crush some reese’s peanut butter cups and place together with ground pretzels around the outside of the pie in a circle.
  15. Place some whole and sliced peanut butter cups in the middle to form a pile.
  16. Keep refrigerated or frozen.

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This Chocolate Peanut Butter Cheesecake is the ultimate dessert for chocolate and peanut butter lovers! It features a chocolate cookie crust and rich stripes of luscious chocolate and peanut butter cheesecake. Top it with whipped cream and peanut butter cups for maximum indulgence!Note that this cheesecake requires a long baking and chilling time, so I recommend preparing it a day in advance and letting it chill overnight in the refrigerator.

Ingredients

  • 12 oz chocolate graham crackers (23 crackers, to yield about 2 1/3 cup crumbs)
  • 5 oz butter
  • 2 lbs cream cheese at room temperature (Do not use whipped or light variety)
  • 9.37 oz brown sugar (1 ¼ cups)
  • 9.5 oz creamy peanut butter (1 cup, do not use natural variety)
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • 4 fl oz International Delight REESE’S Peanut Butter Cups Creamer (1/2 cup)
  • 4 fl oz whipping cream (1/2 cup)
  • 4 large eggs at room temperature and lightly beaten
  • 5 oz semi-sweet chocolate finely chopped
  • 6 fl oz whipping cream (3/4 cup)
  • 1 oz powdered sugar (1/4 cup)
  • Assorted peanut butter cups for decorating
Instructions
  1. Preheat the oven to 325 F. Spray a deep 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil tightly around the outside of the pan, coming up to the top edge. I like to use heavy-duty 18-inch foil, to prevent any water from leaking in to the cheesecake, but if you don’t have 18-inch foil, consider doing 2 overlapping layers of foil to make it more waterproof. Put water on to boil for a water bath.
  2. Place the chocolate graham crackers in a food processor and process them until they’re fine crumbs. (Alternately, you can put them in a plastic bag and crush them with a rolling pin until they’re crumbs.) Melt the butter in the microwave, and stir the butter and crumbs together until the crumbs are the texture of wet sand.
  3. Firmly press the chocolate crumbs into the bottom and up the sides of the springform pan, then refrigerate the pan while you prepare the filling.
  4. Place the room temperature cream cheese in the bowl of a large stand mixer fitted with a paddle attachment. (A hand mixer can also be used.) Beat the cream cheese on medium speed until it is fluffy and free of lumps. Add the brown sugar and mix it in, then scrape down the bottom and sides of the bowl well.

  5. Mix in the peanut butter, vanilla, and salt, and mix on medium-low speed until well-incorporated. With the mixer running on low, slowly stream in the International Delight REESE’S Peanut Butter Cups Creamer and 4 ounces of whipping cream.

  6. Finally, stop the mixer and add the lightly beaten eggs. Stir these in by hand with a spatula. At first the mixture will look separated, but keep stirring and it will all come together in a smooth, silky batter.
  7. Melt the semi-sweet chocolate in the microwave. Divide the peanut butter cheesecake batter in half, and add the melted chocolate to one half, stirring until smooth and homogenous. Separate out 1 cup of chocolate batter (about 4.5 oz) and place it in a piping bag.
  8. To make the striped interior effect, take a large ice cream scoop and place two scoops of peanut butter cheesecake in the center of the prepared pan. Place two scoops of chocolate cheesecake right on top of it—this will push down on the peanut butter cheesecake and cause it to spread out. Continue this layering, making concentric circles with the two batters, until you’ve used all the chocolate cheesecake and have only a little peanut butter cheesecake remaining. Spread the remaining peanut butter cheesecake on top and smooth it into an even layer.
  9. Pipe lines of chocolate cheesecake across the top of the peanut butter cheesecake. Take a toothpick and drag it through the lines, from top to bottom, then move over about half an inch and drag it in the opposite direction, from bottom to top. Continue this pattern across the whole cheesecake.
  10. Place the springform pan inside a larger cake pan or roasting dish. Carefully pour the boiling water in larger pan, coming halfway up the sides of the cheesecake pan.
  11. Bake at 325 F for 90 – 100 minutes. After an hour, I like to cover the top with very loosely tented foil so that it doesn’t get too dark. The cheesecake should appear set around the edges but still jiggle in the middle when the pan is tapped—it will firm up as it sits in the oven and rests in the refrigerator overnight. If it does not move when you tap it, it is overbaked.
  12. Once done, turn the oven off but keep the cheesecake in the cooling oven for 1 hour. After an hour, carefully remove it from the water bath, peel off the foil, and refrigerate the cheesecake for at least 4 hours. (Overnight is good, too!)
  13. Release the sides of the pan, and run a thin metal spatula under the crust to remove it from the bottom. Slide the cheesecake onto a serving plate.
  14. Combine ¾ cup cream with ¼ cup powdered sugar and whip to firm peaks. Transfer to a piping bag fitted with a large star tip, and pipe rosettes of whipped cream all along the outside edge of the cheesecake. Decorate the whipped cream with chocolate shavings and peanut butter cups.

  15. For the cleanest cuts, cut the cake when it is still cool, and wipe the knife off between cuts. Store the Chocolate Peanut Butter Cheesecake in the refrigerator for up to a week, and for the best taste and texture, let it sit at room temperature for 10-15 minutes before serving so it loses some of the refrigerator chill.

    Thank You So Much…]]> https://www.topreceitasoberana.com.br/chocolatepeanutbuttercheesecake/feed/ 0 Simply The Best Cappuccino Fudge Cheesecake, If you like let us your HELLO and give me your liked LOOK… https://www.topreceitasoberana.com.br/cappuccinofudgecheesecake/ https://www.topreceitasoberana.com.br/cappuccinofudgecheesecake/#respond Wed, 16 May 2018 18:44:21 +0000 http://www.topreceitasoberana.com.br/?p=1336 Simply The Best Cappuccino Fudge Cheesecake…

    INGREDIENTS

    For the crust:
    32 chocolate sandwich cookies, finely processed into crumbs
    5 1/3 tbsp. unsalted butter, melted and cooled
    Small pinch of salt

    For the ganache:
    1½ cups heavy cream
    20 oz. bittersweet or semisweet chocolate, finely chopped
    ¼ cup coffee flavored liqueur

    For the filling:
    3 (8 oz.) packages cream cheese, at room temperature
    1 cup sugar
    1½ tbsp. all-purpose flour
    1½ tbsp. dark rum
    2 tbsp. instant espresso powder
    2 tsp. vanilla extract
    1½ tsp. mild-flavored (light) molasses
    3 large eggs

    For the topping:
    1½ cups sour cream
    1/3 cup sugar
    2 tsp. vanilla extract

    DIRECTIONS

    • 01

      To make the crust, butter a 9-inch springform pan and place it on a baking sheet.  Combine the chocolate cookie crumbs, melted butter and salt in a small bowl.  Toss with a fork to moisten all of the crumbs.  Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

    • 02

      Bring the cream to a simmer in a medium saucepan.  Place the chocolate in a medium bowl.  Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes.  Add the coffee flavored liqueur and whisk in small circles until a smooth ganache has formed.  Pour 2 cups of the ganache over the bottom of the crust.  Freeze until the ganache layer is firm, about 30 minutes.  Reserve the remaining ganache; cover and let stand at room temperature for later decorating.

    • 03

      Preheat the oven to 350˚ F and position a rack in the middle of the oven.  In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended.  Beat in the flour.  In a small bowl, combine the rum, espresso powder, vanilla and molasses, stirring until the espresso powder dissolves.  Add to the cream cheese mixture and beat until well incorporated, scraping down the sides of the bowl as needed.  Beat in the eggs one at a time, scraping down the bowl between each addition.

    • 04

      Pour the filling over the cold ganache in the crust.  Place the springform pan on a rimmed baking sheet.  Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour.  Transfer to a wire cooling rack.  Cool 15 minutes while preparing the topping (maintaining the oven temperature.)

    • 05

      To make the topping, whisk together the sour cream, sugar and vanilla in a small bowl.  Pour the topping over the hot cheesecake, spreading to cover the filling completely.  Bake until the topping is set, about 10-15 minutes.  Return to the cooling rack and let cool at room temperature for at least 30 minutes.  Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.

    • 06

      To finish, wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides.  Carefully remove the springform.  Transfer the cake to a serving platter.  Place the reserved ganache in a pastry bag fitted with a decorative tip and use to garnish the top of the cake as desired.  Garnish with chocolate-covered espresso beans as desired.  Chill until the ganache is completely firm, at least 6 hours.

      Thank You So Much…]]> https://www.topreceitasoberana.com.br/cappuccinofudgecheesecake/feed/ 0 Super recommended the CAKE recipe 1234 .. !! If you like let us your HELLO and give me your liked LOOK… https://www.topreceitasoberana.com.br/thecakerecipe1234/ https://www.topreceitasoberana.com.br/thecakerecipe1234/#respond Wed, 16 May 2018 02:34:53 +0000 http://www.topreceitasoberana.com.br/?p=1407 Ingredients

      1 cup of milk ..

      2 cups of sugar..

      3 cups of flour .. and 4 eggs. !!

      (1/2 cup of oil is optional)

      Instructions

      Beat the eggs until a lot of foam is formed (5 minutes approx. With an electric mixer) .. Add the oil (if they put it) .. Then the milk .. They put the essence of vanilla (Or lemon zest .. Orange .. etc. What else you like) .. Then the sugar and finally the flour .. !! Beat until letter point .. Put mixture in a greased and floured mold .. And cook it in a preheated oven at a temperature of 150 ° .. It takes approximately 40 to 55 minutes to cook.
      Clarification: The recipe is for a mold of 24 .. If you want to make it in a larger mold, you should only change the size … Instead of measuring with a cup, measure it with a jug or something bigger! If the difference is much, one or two more eggs are added!

      So came mine … So I recommend it! I hope they serve and try … ..! That they look great! Kisses and God super bless!]]> https://www.topreceitasoberana.com.br/thecakerecipe1234/feed/ 0 Easy Sponge The Cake Recipe, Happy Birthday Cake, How Sponge Cake Recipe “By Guru’s Cooking” If you like let us your HELLO and give me your liked LOOK… https://www.topreceitasoberana.com.br/easyspongethecakerecipe/ https://www.topreceitasoberana.com.br/easyspongethecakerecipe/#respond Wed, 16 May 2018 02:12:11 +0000 http://www.topreceitasoberana.com.br/?p=1404 An easy sponge cake recipe, you can serve it plain sandwiched with jam to make an easy sponge cake, or fill with buttercream for a happy birthday the cake recipe.

      Basic Sponge Cake

      Ingredients

      250 gms (1 Cup) All Purpose Flour (Maida)

      250 gms (1 Cup) Granulated Sugar

      100 gms Butter (Salted)

      75 ml (1/4 Cup) Milk

      04 Eggs

      06 Drops Vanilla Essence

      01 tsp Baking Powder

      Basic Sponge Cake:

      Cooking Instructions

      1) Pre-Heat the Oven at 180 C temperature and also grease the cake mould and keep it aside.

      2) Beat the eggs with Vanilla essence until they are of ribbon consistency, and mix butter at room temperature with sugar using a whisk.

      3) Sift the All purpose flour and Baking Powder into the bowl containg the butter and sugar incorporated.

      4) Using a laddle stir well the dry and wet ingredients, if more water is required pour in milk gradually.

      5) Add the above batter to the cake mould you had set aside in Step 1, tab the cake mould to release air bubbles and bake the cake in the oven at a “Convection” setting mode with temperature set to 180 degrees Celcius for 1 Hour/60 Minutes.

      Instructions VIDEO:

      credits: Guru’s Cooking]]> https://www.topreceitasoberana.com.br/easyspongethecakerecipe/feed/ 0 PUMPKIN CARROT CAKE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING, IF YOU LIKED IT SAY HELLO https://www.topreceitasoberana.com.br/pumpkin-carrot-cake-cupcakes-with-maple-cream-cheese-frosting-if-you-liked-it-say-hello/ https://www.topreceitasoberana.com.br/pumpkin-carrot-cake-cupcakes-with-maple-cream-cheese-frosting-if-you-liked-it-say-hello/#respond Sun, 14 Sep 2014 19:08:42 +0000 https://www.topreceitasoberana.com.br/?p=2081 HOW TO MAKE PUMPKIN CARROT CAKE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING, IF YOU LIKED IT SAY HELLO

      Ingredients

      Cupcakes

      • 3/4 cup light brown sugar
      • 1/2 cup butter softened
      • 2 eggs room temperature
      • 1 cup pure pumpkin puree not pumpkin pie filling
      • 1/2 cup maple syrup real maple syrup
      • 2 1/2 cups all purpose flour
      • 1 1/2 tsp baking powder
      • 1 tsp baking soda
      • 2 tsp pumpkin pie spice
      • 1/2 tsp salt
      • 1 cup shredded carrot

      Maple Cream Cheese Frosting

      • 4 oz softened cream cheese
      • 1/2 cup softened butter
      • 2 Tbls maple syrup
      • 1/2 cup light brown sugar
      • 1/8 tsp maple extract optional
      • 1 3/4 – 2 1/4 cups powdered sugar

      Instructions

      Cupcakes

      • Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
      • Cream brown sugar and butter together in mixer.
      • Add in eggs, one a time, beating until fully combined.
      • Mix in pumpkin and maple syrup.
      • In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
      • Gradually add dry mixture to wet mixture, stirring just until combined.
      • Stir in shredded carrots.
      • Scoop batter into cupcake liners, filling about 3/4 full.
      • Bake for 20 minutes or until an inserted toothpick comes out clean. Makes 18 cupcakes

      Maple Cream Cheese Frosting

      • While the cupcakes are baking, prepare the frosting.
      • Beat all ingredients together until smooth. Allow several minutes for the brown sugar to dissolve completely. Check for graininess and then continue beating as necessary.
      • Let cupcakes cool completely before frosting. Store frosted cupcakes in fridge for a firmer frosting.

      Nutrition]]> https://www.topreceitasoberana.com.br/pumpkin-carrot-cake-cupcakes-with-maple-cream-cheese-frosting-if-you-liked-it-say-hello/feed/ 0 CAKE MIX DONUTS WITH CHOCOLATE GLAZE, IF YOU LIKED IT SAY HELLO https://www.topreceitasoberana.com.br/cake-mix-donuts-with-chocolate-glaze-if-you-liked-it-say-hello/ https://www.topreceitasoberana.com.br/cake-mix-donuts-with-chocolate-glaze-if-you-liked-it-say-hello/#respond Sun, 14 Sep 2014 18:22:03 +0000 https://www.topreceitasoberana.com.br/?p=1844 HOW TO MAKE CAKE MIX DONUTS WITH CHOCOLATE GLAZE, IF YOU LIKED IT SAY HELLO

      Ingredients

      Cake Mix Donuts

      • 15.25 oz boxed cake mix (chocolate, strawberry, vanilla)
      • 1 egg, room temperature
      • 1/4 cup vegetable oil OR applesauce
      • 1 cup chocolate Almond Breeze almondmilk

      Chocolate Glaze

      • 1 1/2 cups powdered sugar
      • 1/4 cup unsweetened cocoa powder
      • 2 tbsp chocolate Almond Breeze almondmilk
      • 2 tsp vanilla extract
      • various sprinkles and toppings

      Instructions

      Cake Mix Donuts

      • Preheat oven to 350F. Spray a donut pan with nonstick cooking spray and set aside.
      • Combine cake mix, egg, vegetable oil and almondmilk in a large bowl. Whisk together just until smooth.
      • Transfer cake batter to a large plastic bag and using scissors, snip off once corner of the bag.
      • Pipe cake batter into prepared donut pan until the well is about half full. Do not overfill!
      • Bake for 10 to 12 minutes are until an inserted toothpick comes out clean.
      • Let cool in pan for 10 minutes before removing to a wire rack. Let cool completely before dipping.

      Chocolate Glaze]]> https://www.topreceitasoberana.com.br/cake-mix-donuts-with-chocolate-glaze-if-you-liked-it-say-hello/feed/ 0