Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

ITALIAN CREAM CAKE

  • 1/2 c BUTTER (RT)
  • 1/2 c SHORTENING
  • 2 c SUGAR
  • 5 EGGS, SEPARATED
  • 2 c AP FLOUR
  • 1 tsp BS
  • 1 c BUTTERMILK
  • 5-1/2 tsp VANILLA
  • 3-1/2 oz CAN GRATED COCONUT
  • 1 c CHOPPED PECANS
  • Cream Cheese Frosting
  • 1/4 c BUTTER (RT)
  • 8 oz CREAM CHEESE (RT)
  • 2 c SIFTED XXX SUGAR
  • 1 tsp VANILLA
  • 1/2 CHOPPED PECANS
  • 1/2 c GRATED COCONUT

Cream butter and shortening. Add sugar, beating til smooth. Add egg yolks, one at a time, beating well after each addition. Combine flour and soda. Add alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased and flour 9-inch cake pans at 350* for 20 to 25 mins, or until done. Cool and frost with CREAM CHEESE FROSTING.

Frosting

Cream butter and cream cheese. Add sugar, mixing well. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans and coconut.

Keywords: Dessert, Cake

( RG1053 )

"Animal crackers and cocoa to drink

That is the finest of suppers, I think

When I'm grown up and can have what I please,

I think I shall always insist upon these"

*Christopher Morley

Link to post
Share on other sites
  • Similar Content

    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By shain
      ~175g matzo (5 matzo), broken into rough pieces 2 large leeks, white and light green parts only, thinly slices 4-5 scallions, chopped 5 eggs 250g milk 150g kashkaval cheese (or similar), grated 100g feta, crumbled 1 tbsp lemon juice, or a little vinegar 1/2 tsp baking powder A pinch of MSG (skip it if you avoid it) Plenty of black pepper Chili pepper, to taste Salt to taste (depends on the saltiness of the cheese, apx 1 tsp)  
       
      The mixture can be made a day ahead. Place broken matzo in a large bowl. Heat the milk and pour over the matzo. This allowes for faster soaking, don't bother heating it if your making the mixture a day ahead. - Meanwhile, saute the leek until very tender. Mix into the matzo. - Make sure the matzo are not hot before mixing in the eggs and other ingredients. Pour into a well battered casserole dish. Lightly flatten. Bake in 200 C for 30-40 minutes, until nicely browned. Brush/top with butter mid-way baking for added crispness. -  I find the dish to taste better, and be more crisp, once reheated. If you wish to, let it chill for at least 30 minutes or overnight before baking it again just until hot and crisp.  

    • By Susanwusan
      Has anyone else got food-related pet peeves?  I've just been annoyed again by somebody on telly saying dulchy de leche, instead of dulthey or dulsey.  And then there's the same problem with "choritso"! 😣
    • By shain
      This style of kugel is called "Jerusalem kugel".
      Egg noodles in caramel, cinnamon, ginger, plenty of black pepper. Baked, in a low oven all night long in order to give it this signature brown color and flavor.
      Traditionally made on Friday night and served on Saturday morning. The kugel is best served warm as a warming wintery breakfast, but it can also be served at room temp during warmer months.
       
      Most kugels are cooked with no dairy for kosher reasons, but I much prefer the taste of butter. Sub it with natural oil if desired.
      Raisins can be added if you like. 
      Feeds 8 as a hearty breakfast or much more as a first/last course.
      It's usually made much larger, and you can scale the recipe both up and down with no adjustments.
      400g good quality dry egg noodles or dry egg pasta. I prefer thin noodles, slightly thinner the spaghetti (~3mm). 50g cold butter, cut into pieces 4 eggs 1 teaspoon salt 1 teaspoon cinnamon 1 flat teaspoon dry ginger, or a full teaspoon if you like more ginger flavor 2 to 3 teaspoons black pepper, ground finely (make sure to use freshly ground pepper) 1 tablespoon milk, cream or water 50g walnuts, roughly chopped 200-250g white sugar (I use about 225g, preferring my kugel not too sweet. you can use up to 300g for a really sweet kugel)
        Pick a somewhat narrow and tall pot that can just hold the cooked noodles/pasta. A cake pan can be used instead, as long as it can be tightly sealed.
        Make sure to slice the butter and keep it cool. Heat oven to 200 degC. Mix together eggs, milk (or cream/water) salt, spices and almonds. Keep refrigerated. Cook noodles in slightly salted water until almost al-dente, drain well. You can cook the pasta in the pot used later for baking. Meanwhile, in a good, wide pan, cook sugar to very dark caramel. I prefer the dry caramel method, but do use wet method if you like it better. When very dark, immediately remove from heat and add butter to cool the caramel and stop it from burning. Add cooked noodles and mix well to coat in caramel. If caramel starts to harden, place pot on medium heat and push the chunks to the bottom until they melt. Let the noodles chill slightly then add egg and nuts mixture. Mix until well combined. if your pot or pan used for baking is not non-stick, then grease it. Pour noodles into pot or pan and slightly flatten the top to look even. If you see any nuts poking above, push them down slightly so that they don't burn. Tightly cover the pot or pan with aluminium foil to keep moisture inside. Cover with a lid and place in hot oven for about 15 minutes. Reduce heat to 100 degC (210 degF) and bake overnight, about 10 hours. To serve, remove foil and invert kugel on a tray. Serve with pickled cucumbers (not everyone likes this combination, but try). Leftovers can be chilled and reheated later (microwave or oven both works, the later might dry it too much if you are not careful). You can also pan fry leftover slices.  

       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...