2c of flour, 2c of gran. sugar, 1 1/2c of canola oil, 2 tsp. cinnamon, baking powder and soda, pinch of salt, 4 cups of unpacked grated carrots, 4 room temp. eggs, 1c of chopped walnuts.
Directions: Beat sugar & oil together; pre hand beat eggs and add one at a time. Beat well. Sift & mix flour, baking powder, soda, salt, cinnamon together. Add carrots and nuts. Bake 350 for 45 min. in 2 - 9" pans.
Cream Cheese Frosting: Creme all together. 1 Pkg. Philadelphia Cream Cheese. 1 cube of room temp. butter, 2 1/2c. of powdered sugar, 1 tsp. of vanilla.*
Favorite Family recipie handed down by Ellen Leigh.
RASPBERRY CHEESE TORTE
This cheese torte can also be made with fresh peaches, kiwi fruit, or pineapple.
The cake can be sliced into a pentagon shape for a unique presentation.
This cake should be made the day before serving. It can be decorated in the afternoon.
When making the raspberry filling, or any other gelatin-based filling, you must be sure that the gelatin is completely dissolved before adding it to the fruit mixture. To do this, first soften the gelatin by sprinkling it over a small amount of liquid in a small glass heatproof dish. Let it sit for 2 minutes. After it is softened, place dish in a small pan of hot water. The gelatin is dissolved when the liquid looks clear.
GARNISH: Fresh raspberries, about 16, mint leaves.
DIRECTIONS
To make the genoise: Preheat oven to 350. Line the bottom of a 10" springform pan with parchment paper and butter the sides of the pan. In a large mixing bowl, add the eggs, egg yolks, sugar, and vanilla. Beat with an electric mixer until it is very light and fluffy and a spoonful of it forms a ribbon, about 10-15 min. Combine the flour, cornstarch, and baking powder and sift it through a fine strainer. Add this mixture to the beaten eggs, folding it in thoroughly but very gently. Pour the batter into the prepared pan and bake for about 40 min., until a toothpick inserted in the middle comes out clean or the cake springs back to the touch. Cool the cake on a rack for about 15 minutes, then remove it from the pan and continue cooling it on the rack. When it is completely cool, cut the genoise into three layers.
To make the mousse: Add dissolved gelatin to raspberry puree. Mix well. Whip heavy cream, adding the sugar as it thickens. When cream is whipped to stiff peaks, fold in the raspberry puree.
To make the cream cheese mixture: Mix the cream cheese with an electric mixer until smooth. Add the sugar and continue mixing until it is very light. Add the dissolved gelatin, then the vanilla extract. Whip the heavy cream in an electric mixer until peaks form. Combine well by hand with the cream cheese mixture. Reserve 1 1/2 cups of this cheese mixture for frosting and decorating the outside of the torte.
To make the raspberry mixture: Sprinkle the Framboise over the raspberries and let them macerate for about 10 minutes.
To assemble: Put one layer of baked genoise in the bottom of a 10-inch springform pan. Pour the raspberry mousse mixture over this. Cover with another genoise layer. Pour the remaining cream cheese mixture over this layer. Cover the cream cheese layer with the macerated raspberries, then top with the third layer of genoise. Refrigerate the cake for at least 5 hours. Invert cake on a serving platter so that the bottom becomes the top. Frost with the reserved cream cheese mixture and decorate with raspberries and mint leaves.*
"To The Good Life! Entertaining with Annemarie", by Annemarie.
This dessert is from the repertoire of the American Festival Cafe in New York City. It comes from Mike Kalina's "Travelin Gourmet book". Mike Kalina is the star of the PBS series, "The Travelin' Gourmet". He is also the food critic and travel editor of the "Pittsburgh Post Gazette" and author of the syndicated King Features food columns "The Lazy Gourmet". This recipie is fabulous and would be a pleaser for a BBQ, picnic, Father's Day or any celebration.
INGREDIENTS: 2 egg yolks, 2- 14-oz. cans sweetened condensed milk zest of 4 limes, finely grated, 1/2c fresh lime juice, 9-10in. graham cracker crust, 1c heavy cream, 2 tbls. confectioners' sugar, 8 thin slices of lime.
DIRECTIONS: Preheat the oven to 400 degrees. Beat the egg yolks until they are thick and light in color. Gradually mix in the condensed milk. Add the zest and lime juice and mix well. Pour into the graham cracker crust; bake for 10 minutes; cool.
Beat the cream until almost stiff; add the sugar and continue beating until stiff. Reserve 3/4 cup of the whipped cream and spread the remainder over the top of the pie and serve.
If you'd like to get a bit fancy, place the reserved cream in a pastry bag fitting with a star tip and make 8 rosettes, one for each slice of pie. Place a lime slice upright in the middle of each rosette.
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