How To make Amber Rum Cake

Gâteau Basque Cake recipe & Coconut Rum Cream (vegan végétalien)

ASMR version:

Ingredients:
Crust: Sugar - 90g. Vegan butter, softened - 125g. Vanilla extract - 1 tsp. Almond flour - 50g. All-purpose flour - 170g. Baking powder - 2g. Soy milk, unsweetened - 1 tbsp.
Glaze: Maple syrup - 1 tsp. Soy milk, unsweetened - 20 ml.
Filling: Soy milk, unsweetened - 30g. Dried safflower - ½ tbsp. Sugar - 30g. Vegan butter, softened - 50g. Vanilla extract - 1 tsp. Rum - 1 tbsp. Almond flour - 10g. All-purpose flour - 40g.
Sauce: Rum - 2 tbsp. Coconut milk - ½ cup. Maple syrup - to taste. Salt - pinch. Cornstarch - 1 tsp or more. Water - 1 tbsp or more to dilute cornstarch.
Rum (to flambe) - 2 tbsp

Instagram: @leroyvgang
Full written recipe sheets available to monthly patrons on:
Ko-fi (tipping option available):
Patreon:

FLAN CAKE So Yummy

How to make the yummy FLAN CAKE.

Here's what you'll need:

CARAMEL SYRUP:
3/4 cup sugar (150g)
1/4 cup water (60ml)

FLAN:
4 whole eggs (55-60 grams each)
1 cup condensed milk (300g)
1 and 1/2 cup milk (375ml) You can use fresh milk or evaporated milk
1 tsp vanila (5ml)

SPONGE CAKE:
4 egg yolks
1/4 cup sugar (50g)
1/4 cup oil (60ml)
1/4 cup milk (60ml)
1 tsp vanilla (5ml)
1 cup all purpose flour (125g)
1 tsp baking powder (5g)
1/2 tsp salt (3g)

4 egg whites
1 tsp lemon juice or cream of tartar
1/3 cup sugar (65g)

ARABIC:
شراب الكراميل:
3/4 كوب سكر (150 جرام)
1/4 كوب ماء (60 مل)

فلان:
4 بيضات كاملة (55-60 جرام لكل منهما)
1 كوب حليب مكثف (300 جم)
1 و 1/2 كوب حليب (375 مل) يمكنك استخدام الحليب الطازج أو الحليب المبخر
1 ملعقة صغيرة فانيليا (5 مل)

كعكة إسفنجية:
4 صفار بيض
1/4 كوب سكر (50 جرام)
1/4 كوب زيت (60 مل)
1/4 كوب حليب (60 مل)
1 ملعقة صغيرة فانيليا (5 مل)
1 كوب دقيق لجميع الأغراض (125 جرام)
1 ملعقة صغيرة بيكنج بودر (5 جرام)
1/2 ملعقة صغيرة ملح (3 جم)

4 بياض بيض
1 ملعقة صغيرة عصير ليمون أو كريمة التارتار
1/3 كوب سكر (65 جم)

PORTUGUESE:
XAROPE DE CARAMEL:
3/4 xícara de açúcar (150g)
1/4 xícara de água (60ml)

PUDIM FLAN:
4 ovos inteiros (55-60 gramas cada)
1 xícara de leite condensado (300g)
1 e 1/2 xícara de leite (375ml) Você pode usar leite fresco ou leite evaporado
1 colher de chá de vanila (5ml)

PÃO DE LÓ:
4 gemas de ovo
1/4 xícara de açúcar (50g)
1/4 xícara de óleo (60ml)
1/4 xícara de leite (60ml)
1 colher de chá de baunilha (5ml)
1 xícara de farinha multiuso (125g)
1 colher de chá de fermento em pó (5g)
1/2 colher de chá de sal (3g)

4 claras de ovo
1 colher de chá de suco de limão ou creme de tártaro
1/3 xícara de açúcar (65g)

SPANISH:
JARABE DE CARAMELO:
3/4 taza de azúcar (150 g)
1/4 taza de agua (60 ml)

FLAN:
4 huevos enteros (55-60 gramos cada uno)
1 taza de leche condensada (300 g)
1 y 1/2 taza de leche (375ml) Puede usar leche fresca o leche evaporada
1 cucharadita de vainila (5 ml)

PASTEL DE ESPONJA:
4 yemas de huevo
1/4 taza de azúcar (50 g)
1/4 taza de aceite (60 ml)
1/4 taza de leche (60ml)
1 cucharadita de vainilla (5 ml)
1 taza de harina para todo uso (125 g)
1 cucharadita de levadura en polvo (5 g)
1/2 cucharadita de sal (3 g)

4 claras de huevo
1 cucharadita de jugo de limón o crémor tártaro
1/3 taza de azúcar (65 g)

RUSSIAN:
КАРАМЕЛЬНЫЙ СИРОП:
3/4 стакана сахара (150 г)
1/4 стакана воды (60 мл)

ФЛАН:
4 целых яйца (по 55-60 грамм)
1 стакан сгущенного молока (300 г)
1 и 1/2 стакана молока (375 мл). Можно использовать свежее или сгущенное молоко.
1 чайная ложка ванили (5 мл)

БИСКВИТ:
4 яичных желтка
1/4 стакана сахара (50 г)
1/4 стакана масла (60 мл)
1/4 стакана молока (60 мл)
1 чайная ложка ванили (5 мл)
1 стакан универсальной муки (125 г)
1 чайная ложка разрыхлителя (5 г)
1/2 чайной ложки соли (3 г)

4 яичных белка
1 чайная ложка лимонного сока или винного камня
1/3 стакана сахара (65 г)

MALAY:
SYARAT KERAMEL:
3/4 cawan gula (150g)
1/4 cawan air (60ml)

FLAN:
4 biji telur keseluruhan (55-60 gram setiap satu)
1 cawan susu pekat (300g)
1 dan 1/2 cawan susu (375ml) Anda boleh menggunakan susu segar atau susu sejat
1 sudu kecil vanila (5ml)

KEK SPAN:
4 kuning telur
1/4 cawan gula (50g)
1/4 cawan minyak (60ml)
1/4 cawan susu (60ml)
1 sudu kecil vanila (5ml)
1 cawan tepung serba guna (125g)
1 sudu kecil serbuk penaik (5g)
1/2 sudu kecil garam (3g)

4 biji telur
1 sudu kecil jus lemon atau krim tartar
1/3 cawan gula (65g)

I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????

Always choose love and kindness!

Please subscribe here
My Son's YouTube channel
My brother's channel

FOLLOW ME ON:
Facebook:
Instagram:

All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.

LIVE.LOVE.BAKE!

Food for the soul:
Psalms 100:4-5 Enter HIs gates with thanksgiving and his courts with praise; give thanks to him and praise His name. For the Lord is good and His love endures forever; His faithfulness continues through all generations.

#FLAN
#CustardCake
#SavorEasy

How to Make A Christmas Cake - The Victorian Way

????Order your copy of Mrs Crocombe’s cookery book here: ????

Christmas is approaching so Mrs Crocombe is making a cake for Lord and Lady Braybrooke at Audley End House.

This traditional plum cake is based on a recipe by Charles Francatelli, who was Queen Victoria's chief cook from 1840 to 1841.

INGREDIENTS
680g plain flour
680g butter
450g caster sugar
450g dried chopped cherries
680g currants
680g candied peel
225g ground almonds
8 eggs
Zest of four oranges
15g ground spices (cinnamon, cloves, nutmeg)
½ pint of brandy

For the almond paste:
225g ground almonds
450g caster sugar
A little orange water
3-4 egg whites

For the icing:
6 egg whites
680g icing sugar
Lemon Juice

METHOD
Preheat your oven to 160ºC, 320ºF or gas mark 3.

Line a large cake tin with butter and greaseproof paper.

Soften your butter, then combine with the sugar, flour and eggs gradually. Then incorporate the cherries, currants, candied peel, ground almonds, spices and brandy until you have a thick mixture.

Pour this mix into your lined cake tin, then place in a preheated oven and bake until a skewer comes out clean when placed into the centre of the cake. This will take around six hours, but keep an eye on it.

Once your cake is out of the oven, remove it from the tin and leave it to cool on a wire rack. You can then make the almond paste.

Mix the ground almonds, caster sugar and orange water together in a bowl. Slowly add in the egg whites, and mix until the mixture comes together into a dough. You may not need to use all of the egg whites, so keep an eye on the consistency of the mixture so it doesn’t become too thin.

Take your almond paste and roll it out until it is around 5mm thick. Using your cake tin as a guide, cut out a circle to cover the top of the cake, and a strip to encircle the sides. You can then place it over the cake, using jam or water as a glue if necessary.

Next you can make the icing by mixing the egg whites and fine sugar together. Add a few drops of lemon juice until the mixture becomes spreadable. Cover the cake in this icing mixture and leave this in a dry place until it turns hard.

You can then decorate the cake by piping on some more icing. It’s up to you to choose your decorating style, but if you’d like to keep it authentically Victorian we suggest writing a Christmas message onto your cake. You can add a little food colouring to your icing to create an array of colours for your cake.

Discover more Victorian Christmas recipes:

SUBSCRIBE TO OUR YOUTUBE CHANNEL:
FIND A PLACE TO VISIT:
LIKE US ON FACEBOOK:
FOLLOW US ON TWITTER:
FOLLOW US ON INSTAGRAM:

RUM CAKE from Scratch

MEASUREMENTS and printable RECIPE:

Rum Cake from Scratch is dense, rich and soaked with flavorful thick butter rum sauce. Great for every party!

- To get my FREE KitchenNostalgia cookbook, subscribe to my email newsletter and never miss a new recipe:

- Subscribe for Free to my YOUTUBE CHANNEL! (Get notified when I release a new video!):

- Check out my food BLOG for photos and more recipes at


SOCIAL MEDIA

Facebook:
Instagram:
Twitter:
Pinterest:
Google Plus:
Vimeo:
URL:

Fruit Cake Recipe | Xmas Plum Cake | Fruit Cake With Dry Fruits Soaked In Brandy

Fruit Cake Recipe | Kerala Christmas Cake | Xmas Plum Cake | Fruit Cake With Dry Fruits Soaked In Brandy
For a detailed recipe - click below
***????????????????***


Here are the things you can buy for making this recipe
Real Vanilla Extract
Glass Jar
Silicone Spatula Set
Pyrex Glass Bowl Set
Ceylon Cinnamon

Recipe
SOAKING THE FRUITS IN RUM / BRANDY
250 grams dry fruits
90 grams brandy ( I used Mansion house brandy)
MAKING THE CARAMEL
50 grams sugar
2 tablespoon water
1/2 cup water
SPICED SUGAR
200 grams sugar
1/2 inch piece cinnamon
a small piece of nutmeg
2 cloves
2 cardamom
OTHER INGREDIENTS
4 Eggs at room temperature, (whites and yolks, separated)
200 grams unsalted butter at room temperature
1 teaspoon real vanilla extract
200 grams maida / all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon maida / all purpose flour for mixing the dry fruits

Method:
Preheat the oven to 180C before starting to bake.
Chop and soak the fruits in brandy for a month.
Combine the 2 tablespoon water and 50 grams of sugar. Bring the mixture to a boil until the sugar is completely dissolved and the liquid is clear. Cook until the color of the caramel becomes dark amber. Switch off the flame and add in half a cup of water to the caramel. Set aside to cool.
Take a mixie and add in the spices and the sugar. Grind till the sugar is well powdered and the spices are also powdered. Set aside.
Separate the egg whites and egg yolks. Beat the egg whites until fluffy and soft peaks form. Add couple of tablespoons of the powdered sugar we made before while beating egg whites, so the egg whites whip well. Set aside.
Cream the butter and sugar for 3-4 minutes until lite and fluffy.
Add in the egg yolks and the vanilla extract. Beat for a minute.
Measure the flour and to the flour, add in the baking powder, baking soda and the salt. Whisk well and set aside.
Add in the caramel syrup and the flour mixture and beat well until combined.
Add two tablespoon of flour to the dry fruits and mix well. Add in the dry fruit mixture to the cake batter. Mix well to combine.
Add in the egg whites and fold everything well.
Grease and flour the cake pans with butter. Line the bottom of the pan with parchment paper. This recipe makes two 6 inch cakes. Transfer the batter to the cake tins. Make sure the top is smooth and even. Level the batter with the back of a spatula. Make sure that the batter is not more than 3/4th of the height of the pan. Bake for 45 minutes to 1 hour on a 180 degree Celcius oven. If using a small pan, check after 30 minutes. The baking time depends on the size of the pan.
After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again. Remove the cake from the oven and let it cool in the pan until room temperature.
Run a knife on the sides of the pan to release the cake sticking to the sides of the pan. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day.

Notes

I have got a lot of requests for Kerala style Christmas cake. Kerala style plum cake is a simple pound cake (equal weight of flour, sugar and butter) with the addition of caramel syrup, dry fruits and spices. The caramel syrup is called as black jack and is also referred to as black jack Christmas cake. The spices that are traditionally used are nutmeg, cinnamon, cardamom and cloves. Some use dry ginger and some don’t. It is totally up to you.

----------------------------------------------------------------------------------------------
Facebook:
Instagram:
Twitter:
Pinterest:
Blog:
YouTube:
---------------------------------------------------------------------------------------------

Coconut Banana Rum Cake with Rum Cream Cheese Frosting #rumcake#rum#cake