Vanilla Wafer Stack Cake
VANILLA WAFER STACK CAKE
1 large box vanilla wafers
2 cups whipping cream
4 Tbsp liquid chocolate (chocolate syrup)
2 Tbsp sugar
Whip the cream until light and fluffy. Add sugar and chocolate (set aside 1/3 of whipping cream to use as frosting) and dip vanilla wafers, one by one, into the cream and begin stacking. Make a round, square or oval cake. Let stand overnight in the refrigerator, or make early in the morning for a dinner party that evening. Frost cake with reserved whipping cream. When sliced, it looks like many tiny layers of cake. The wafers soften to make a very interesting cake. This can be served with a scoop of chocolate ice cream.
As an option, you can pat coconut on the sides and top of the cake or use prepared frosting to frost the cake.
You can use a glass bowl and use it as a mold for the cake. Just lightly oil the inside of the bowl before you start layering your cake on the inside.
You can use Cool Whip instead of liquid whipping cream.
Lemon Curd Cake
For lemon curd:
2 1/3 cups sugar
2 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
3/4 cup powdered sugar
2 cups chilled whipping cream
1 1/2 cups cake flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large egg yolks
1/4 cup vegetable oil
1/4 cup orange juice
1 1/2 teaspoons grated lemon peel
8 large egg whites
1/4 teaspoon cream of tartar
Lemon slices, halved, patted dry
Make lemon curd:
Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into medium bowl. Refrigerate until cold, at least 5 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
Beat powdered sugar and 1 1/4 cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in 3 additions. Chill until firm, at least 4 hours.
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with parchment paper. Whisk 1 1/2 cups cake flour, 1/2 cup sugar, 2 1/2 teaspoons baking powder and ‟ teaspoon salt in large bowl. Add 4 yolks, 1/4 cup vegetable oil, orange juice, lemon peel and 3/4 cup curd to bowl (do not stir). Combine whites and 1/4 teaspoon cream of tartar in another large bowl. Using electric mixer, beat whites until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff but not dry. Using same beaters, beat yolk mixture until smooth. Fold whites into yolk mixture in 3 additions.
Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off parchment. Cool cakes completely.
Spoon 1 cup frosting into pastry bag fitted with plain round tip; refrigerate bag. Place 1 cake layer on cake platter. Spread top of cake layer with 1/3 cup curd, then 1 cup frosting. Top with second cake layer; spread with 1/3 cup curd and 1 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. Spread remaining curd over top of cake, leaving 3/4-inch plain border around edge. Pipe chilled 1 cup frosting in bag in small mounds around edge of cake. (Cake can be prepared 1 day ahead; refrigerate.) Place lemon slices between mounds of frosting. Slice cake and serve.
3-Day Coconut Cake
1 (18.25-oz.) pkg. yellow cake mix
1/2 c. cornstarch
1/2 c. sugar
1/2 c. vegetable oil
1 c. water
1 tsp. vanilla
Frosting (recipe follows)
1 pint sour cream
2 c. sugar
1 (12-oz.) pkg. flaked coconut
11/2 c. frozen whipped topping, thawed
Preheat oven to 350 F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer:
Blend cake mix, cornstarch and sugar at low speed. Increase speed to medium and beat in eggs, oil, water and vanilla. Continue beating for 3 minutes.
Divide batter among the prepared pans and bake for 25 minutes or until cake springs back when touched in the middle. Cool layers.
Mix together sour cream, sugar and coconut. Reserve 1 cup.
Spread sour cream mixture between layers. Mix reserved cup of mixture with whipped topping. Spread over top and sides of cake.
Place in an airtight container and refrigerate for 3 days before serving.
Old Fashioned Bourbon Cake
1 c butter, softened
Additional butter for greasing pan
2 c sugar
4 c flour, sifted
1 qt pecans
1 1/2 lb white raisins
1 c bourbon
1 tbsp ground cinnamon
1 tbsp ground nutmeg
1 tbsp soda
1/2 tsp salt
Heat oven to 275F.
Sift 1 cup flour and mix with nuts and raisins. Sift remaining flour, cinnamon, nutmeg, salt, and soda together. Butter a tube pan and line bottom with parchment paper.
Cream sugar and butter until light and fluffy. Add eggs, one at a time, making sure each is incorporated before adding the next one. Alternately add bourbon and flour. Add nuts and raisins.
Pour into tube pan and bake 3 1/2 hours. Remove from oven and cool thoroughly.
Sprinkle generously with additional bourbon and wrap in aluminum foil with a couple of apple wedges to keep it moist. Each weekend leading up to Christmas, unwrap cake and sprinkle again with additional bourbon.
1/3 c. shortening
3/4 c. white sugar
1/2 c. cornstarch
1 c. sifted pastry flour
3 tsp. baking powder
1/2 teaspoon salt
1/2 c. milk
1 tsp. vanilla extract
Sift together the cornstarch, flour, baking powder, and salt
Separate the eggs. Beat the egg whites until stiff, and set aside
In a large bowl, cream the shortening and sugar. Add the egg yolks, and beat until mixture is very creamy. Sift the dry ingredients, and add alternately with the milk. Stir in the vanilla. Fold in the beaten egg whites. Bake in a greased 9 inch square pan.
|Bake at 350 F for 45 to 50 minutes. Cool cake on a rack, and frost with a lemon butter icing.