How To make Italian Celebration Cake

Celebration cake - almond, chocolate & Italian meringue buttercream!

This beautiful cake is a great celebration cake for birthdays, parties, christmas or new year!

The sponge is a light almond sponge which is sandwiched with Italian meringue buttercream, chocolate ganache and hazelnut praline. Finished with more chocolate and topped with profiteroles and chocolate sauce and caramel sauce.

???? You can find the written recipe here;

So hope you will give this a go and enjoy it as much as I did!

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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.

Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
You can find the book in stores and online.

Stay tuned for more exciting recipes.

Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo

It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!

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A Delicious Italian Continental Cake Recipe!!!

Step by step easy instruction on how to make a delicious Continental Italian Cake!!!

White Wings:

Bundaberg Rum:

Dairy Farmers:

Cadbury:

Hoyts Cinnamon:

Queen:

Nicholas, NLM Appliance & Aircon Service P/L Phone.: 0419 936 428: email: frostwashncook@outlook.com

Ingredients for sponge cake:
* 8 egg yolks and 8 egg whites
* 2 cups of sugar
* 1 ¾ cups of self-raising flour
* 1 teaspoon of vanilla essences or extract
* 1 packet of (sliced) flaked almonds

Ingredients for the Pasticciera cream/custard:
* 4 tablespoons of sugar
* 4 separated egg yolk
* 4 tablespoons of flour
* ¾ teaspoon of vanilla essence or extract
* 2 ¾ cups of whole milk
* 1 table spoon of butter
* 1 cinnamon stick

Ingredients for the Chocolate Pasticciera cream/custard:
* 4 tablespoons of sugar
* 4 separated egg yolk
* 4 tablespoons of flour
* ¾ teaspoon of vanilla essence or extract
* 2 ¾ cups of whole milk
* 1 table spoon of butter
* 1 cinnamon stick
* 80 grams of dark baking chocolate

Ingredients for Rum Syrup:
* 1/3 cup of dark rum
* ½ cup of water
* ¾ cup of sugar

Ingredients for decorating cream:
* 600ml of thickened cream
* 300ml of pure cream
* 3 table spoons of caster sugar
* 1 teaspoon of vanilla essences or extract



VIDEO TIMESTAMPS

00:00 Introduction
00:28 How I came about to learn how to make a delicious Continental cake
02:54 First step, making the sponge cake
06:23 Making the vanilla & Chocolate custard (Cream)
10:21 When to take the cake out of the oven
11:02 Making the rum syrup
11:52 Toasting the thin flaked almonds
13:10 How to make decorative chocolate writing
15:25 Applying the rum syrup and constructing the first layer of the sponge
& custard
20:03 Making the outer cream
21:57 Applying the second layer of cake & the outer cream
24:10 Smooth out cream and take out holes
24:54 Applying the toasted flake almonds
26:45 Decorate the cake and place on the chocolate writing
27:47 Taste test by official Italian critic!!!
32:05 Applying the second layer of cake & the outer cream
32:41 Bloopers

Music by Michael Seecy, Copyright free music:

Vanilla Sponge Cake | How to Make Sponge cake | Easy Basic Cake Recipe

Vanilla Sponge Cake | How to Make Sponge cake | Easy Basic Cake Recipe. To make the homemade sponge cake perfect, follow each and every step shown in the video. This is called basic cake because if you know how to make sponge cake, you can make other cake like chocolate cake, strawberry cake and birthday cake. All instructions for making sponge cake have shown in this video. Hope the video will helpful to you.

© Hands Touch

Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.

Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.

To print the recipe & directions:

Ingredients for Sponge Cake
2 1/2 cups all-purpose flour (300 grams)
1 1/4 cups granulated sugar (300 grams)
6 eggs at room temperature

Ingredients for Custard Cream:-
1 2/3 cups granulated sugar (400 grams)
1 cup plus 1 tablespoon of all-purpose flour (150 grams
8 eggs yolks
Peel off a lemon
1/2 vanilla pod
4 cups of whole milk (1 liter)
2 tsp dark cocoa powder

Ingredients for Rum syrup:-
1 1/3 cup of water (300 ml)
2/3 cup Granulated Sugar (150 grams)
Peel off a lemon
1/2 vanilla pod
2 plus tablespoons of a good Rum (I used Captain Morgan rum brand).

Ingredients for Whipped cream:-
1 pint of heavy whipping cream
4 tablespoons of powdered sugar

Direction for Trimming:- Maraschino cherries to decorate
1 cup sliced almonds


---------------------------------------------------------------Directions:-------------------------------------------------------------------------

For Sponge Cake:-

Step#1- In a standup, mixer add your sugar and eggs, and let it mix at high speed until it had tripled in size (usually 12 to 18 minutes).
Step#2- Add the flour one third at a time and with a spatula fold from bottom to top.
Step#3- Bake in a 9-inch spring pan lined bottom and sides with parchment paper.
Step#4- Start the oven at 350 degrees Fahrenheit for 45 minutes.


For Custard cream:-

Step#1- In a medium saucepan add your sugar and egg yolks and whisk until light and frothy.
Step#2- Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
Step#3- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
Step#4- Move on medium heat and stirring clockwise cook until thickens. Ili would say 8 to 12 minutes.
Step#5- Remove peel, then divide into 2 bowls. In one add the cocoa powder to make the chocolate custard.
Step#6- Cover with plastic wrap and refrigerate.
Step#7- In a small pot add all the ingredients and bring to a boil. Lower and let the sugar melt.
Step#8- Once the sugar is melted remove it from heat and strain. Let it cool before using it.


For Trimming:- Maraschino cherries to decorate
Step#1- Roast in a 350 degrees oven for 8 minutes. Set a timer because they burn easily. Let them cool until ready to use.


For Whipped Cream:-
Step#1- Place whipping cream in the freezer for 10 minutes before whipping.
Step#2- Combine both ingredients and with electric mixer whip until
Step#3- stiff peaks form.


Final Steps for Time you assemble the cake:-

Step#1- Cut the sponge cake into 3 pieces.
Step#2- Wet the bottom piece with the rum mixture.
Step#3- Add chocolate custard to the layer.
Step#4- Add the second sponge disk. Wet with rum mixture and spread custards.
Step#5- Now top with lady disk. Wet with the mixture.
Step#6- Spread some custard on the outside of the cake to let the almonds stick.
Step#7- Spread a thin layer of whipped cream on top of the cake.
Step#8- With a piping bag with a star tip fill with whipped cream decorate the top making all small flowers.
Step#9- Final touch some maraschino cherries.

Your cake will be beautiful and delicious!! ????
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Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.

The Most AMAZING Vanilla Cake Recipe

Made from scratch with only a handful of ingredients, this Vanilla Cake Recipe is the perfect dessert for any occasion. Far from boring, this classic cake is flavorful and has a tender and moist crumb. It’s so light, fluffy, and easy to make that you’ll never go back to box mix!

RECIPE:

Whether you are making a cake for a birthday party, wedding, or just a general get-together, it is hard to go wrong with this traditional vanilla cake recipe. I think this the best vanilla cake recipe out there as it has a buttery and perfectly even crumb that holds up well on its own but will practically melt in your mouth when you take a bite. I've updated my vanilla cake recipe for an even more tender crumb and foolproof bake no matter what climate or season you're in!

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