Recipe: Heaven and Hell Cake

Recipe:Heaven and Hell Cake

This recipe has four components.

Angel Cake

2/3 cup cake flour
1 cup confectioners’ sugar
1 cup egg whites
1 small quantity salt
1 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond essence

Preheat stove to 375 degrees F. Slice parchment paper or even wax paper to go in a minimun 10-inch cake tin. Do not grease the pot or paper. Weigh out the flour and confectioners’ sugar, then add.

Place egg whites in the bowl of a strong blender. Beat slowly while adding the salt and cream of tartar, at that point proceed beating for 1 minute, or until smooth peaks are created. Increase the speed to medium; add the sugar one tablespoon at a time, then beat 1-1/2 minutes more. When egg whites are stiff, add vanilla and almond essences. Get rid of bowl from mixer and also spread half the flour-sugar mixture over the egg whites. Fold it in with rubber spatula; spread with flour-sugar blend and also fold once more, using a minimum number of strokes to ensure the egg whites do not collapse. Lightly spoon mixture into the prepared tin and as cook for 40 to 50 mins or until golden brown.

 

Devil’s Food Cake

1/2 cup powdered cocoa
1 mug strong coffee
1/2 mug margerine
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cake flour
3/4 tsp salt
1/4 teaspoon baking powder
1 tsp baking soda

Preheat oven to 350 ° F. Oil and powder a circular 10-inch cake tin. Sift cocoa into mixing bowl, after that drizzle in the coffee while blending, making an easy paste. Devote.

Mix margerine, sugar, vanilla extract and eggs, and beat for 2 mins. In a separate dish, sift with each other flour, salt, baking powder and baking soda. Incorporate the coffee-cocoa combination and also the flour combination to the egg-sugar mix and then beat till integrated. Pour batter into prepared pan and cook for half an hour.

 

Peanut Butter Pudding

12 ozs cream cheese
1 3/4 cups confectioners’ sugar
2 cups peanut butter, room temperature level
3/4 mug whipping cream

Into the bowl of an electrical mixer, whip the cream cheese up until light and fluffy. Progressively add the sugar, then the peanut butter. Carry on pounding up until incorporated and smooth. If mixture seems bumpy, incorporate 2 tbsps of whipping cream. It may not even out, yet it will be less difficult to mix. Move mix to another dish, then place the whipping cream in the electrical mixer bowl and whip up until stiff. Thoroughly combine both blends.

 

Ganache
2 pounds chocolate, chopped
2 cups cream

In a saucepan, over medium heat, carry the cream to a boil and also mix in delicious chocolate. Lower the heat, cover the pan and let the chocolate melt. Whip to mix thoroughly, then allow to cool to room temperature level.

 

To Assemble
When each cakes have cooled down, carefully cut them apart horizontally with a sharp serrated blade (the longer the better), to ensure that you now have four birthday cake layers. To cut angel food items cake, spray the blade with oil and use a sawing motion. Don’t put pressure on the knife or the cake may fall apart; just allow the sawing activity to perform its own work. Lay alternating layers on top of eachother, adding peanut butter cream between them to bond them together. Whisk the ganache, and cover the cake using a spatula, frosting both top and sides amply. Cool for at the very least two hours before serving.

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