Gingerbread Coconut Christmas Cake - Impressive Dessert for Winter Holidays
Gingerbread Coconut Christmas Cake - Impressive Dessert for Winter Holidays. This Gingerbread Coconut Christmas Cake is a delightful and impressive dessert that everybody will love, not to mention that is a perfect dessert for winter holidays. The cake consists of a gingerbread sponge cake at the bottom, followed by caramelized coconut and gingerbread cookie crunch and topped with a rich and smooth coconut mousse. Beautifully decorated with fresh rosemary, coconut truffles and homemade gingerbread cookies, this Gingerbread Coconut Christmas Cake really gets you into the winter holiday spirit.
#gingerbreadcoconutChristmascake #Christmascake #wintercake
To print the recipe check the full recipe on my blog:
For homemade gingerbread cookies:
0:00 - Intro
0:51 - Gingerbread Cake
2:59 - Gingerbread Coconut Crunch
5:41 - Coconut Mousse
7:39 - Decorating the cake
8:51 - Enjoying the cake
Ingredients
Makes about 10-12 servings
Gingerbread Cake
1 large egg
2 tbsp (30g) sugar
2 tbsp (30g) dark brown sugar
3 tbsp (42g) vegetable oil
1 oz (30g) molasses
1 tsp (5ml) gold rum, optional
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1/2 tsp (2g) baking powder
1/4 tsp (1g) baking soda
1/2 tsp (2g) ground ginger
1/2 tsp (2g) ground cinnamon
1/4 tsp (1g) ground nutmeg
1/8 tsp ground cloves
Gingerbread Coconut Crunch
Caramelized Coconut
1/2 cup (35g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water
For crunch
2.5 oz (70g) gingerbread cookie crumbs
caramelized coconut flakes
2 tbsp (16g) Crispy pearls, optional
4 oz (120g) white chocolate
3 tbsp (45g) whipping cream
Coconut Mousse
7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/4 tsp (1g) salt
1/3 cup (70g) sugar
1 1/2 cups (360g) whipping cream (35% fat), chilled
2 1/2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
For decoration:
Fresh rosemary
Gingerbread stars
Coconut truffles
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Christmas Cake Recipe(Quick & Easy) Last minute Xmas cake/super moist fruit cake recipe for xmas
A traditional English Christmas cake is made with moist Zante currants, sultanas (golden raisins) and raisins which have been soaked in brandy, rum, whisky or Sherry. The cake may be covered in layers of marzipan, then icing.
Ingredients:
Sultanas 250g
Cranberries 60g
Blueberries 60g
Apricots 50g
Cherries 60g
Prunes 250g
Pecans 50g
Cinnamon powder ½ tsp
Mixed spice ½ tsp
Vanilla 1 tsp
Salt ½ tsp
Zest of 1 lemon
Zest of 1 orange
Baking powder 1 tsp
Plain flour 230g
Butter 227g
Brown sugar 120g
3 eggs
Orange juice 100g
Water 100g
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Christmas Cake Recipe(Quick & Easy) Last minute Xmas cake/super moist fruit cake recipe for xmas
How to Make A Christmas Cake - The Victorian Way
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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.
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Winter Cake - White Cake with Berry Filling - Christmas Cake
Winter Cake - White Cake with Berry Filling - Christmas Cake. This Winter Cake is an impressive dessert that everybody will love, perfect for winter holidays, a great twist to the classic recipes. Almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream.
#wintercake #holidaycake #christmascake #cakedecorating
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 14-16 servings
Almond Biscuit
1/4 cup (55g) butter, chilled, cut into small pieces
1/2 cup (50g) ground almonds
1 tbsp (15g) sugar
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1 tbsp (15ml) ice cold water
White Cake Layers
2 1/3 cups (290g) cake flour
3 tsp (12g) baking powder
3/4 tsp (3g) salt
1 1/2 tsp (7g) almond extract
1 1/4 cup (250g) sugar, divided
3/4 cup (170g) unsalted butter, at room temperature
1 cup (240ml) whole milk
5 large eggs whites (150g)
Raspberry and Red Currant Filling
5 oz (140g) fresh or frozen raspberries
2 oz (60g) fresh or frozen red currants
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
Sweetened Condensed Milk Buttercream
1 1/3 cup (300g) unsalted butter, at room temperature
1 can (14 oz-397g) sweetened condensed milk
1 tsp (5g) vanilla extract
For decoration
fresh raspberries
fresh red currants
cinnamon sticks
fresh rosemary
powdered sugar
red gel food coloring
Background music: Say Hello by Be Still the Earth (Youth) Artlist
Streets by Ziv Moran (Awake) Artlist
By the Schoolyard by Ziv Moran (Starry-Eyed) Artlist
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THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
Recipe:
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Cold WATER Cake -- Desperation Cake Recipe | Hard Times
Welcome back to another episode of Hard Times, where I make recipes from times of hardship. Today I'll be making a recipe from The Pioneer Cookbook by Ruth Stone for Cold Water Cake -- along with a Depression Era frosting. Big thanks to Carol, Katherine, and Diana for their contributions that helped make this episode possible. ❤️#coldwatercake #desperationcake
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Vinegar Pie:
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'Homemade,' 'Homemade Apple Pie,' '1960s Summer Vacation 4' & 'Santa Cruise' courtesy of epidemicsound.com, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Did you find the hidden words? Comment: ????????♀️