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How To make Italian Pound Cake
1/2 lb Butter
2/3 lb Ricotta cheese
1 2/3 c Sugar
8 ts Sugar
5 Eggs
2 ts Vanilla
2 c Cake flour
4 ts Whipping cream
1/4 ts Salt
Grated semi-sweet chocolate -or sliced strawberries 1 ts Vanilla
FROSTING 8 oz Semi-sweet chocolate bits
1/2 c Strong brewed coffee
10 tb Unsalted butter, chilled
CAKE/FILLING Cake: Cream butter, slowly adding sugar until light. Add eggs one at a time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5 loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan for 5 minutes before turning onto rack. Slice horizontally into three sections. Filling: Combine first four ingredients in blender until smooth. Fold in grated chocolate or strawberries. Spread evenly between layers. Frosting: Melt chocolate with coffee over very low heat. Beat in butter a small amount at a time. Continue beating until thick and of spreading consistency. Frost cake and garnish.
How To make Italian Pound Cake's Videos
Toasted Coconut???? Cream Cheese Pound Cake | Vanilla Cream Cheese Glaze | #I'mAGlazeGirl????
Heyyyyyy Errrrrrbody!!!
Today I'm making a Toasted Coconut Cream Cheese Pound Cake with a yummy Vanilla Cream Cheese Glaze topped with toasted coconut.
Watch & Enjoy!????
#PoundCakeQueen???? #ToastedCoconut???? #ThickGlaze
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 20-25 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
8 oz. Cream Cheese (Room Temperature)
1/4 C Milk
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Coconut Extract
1 Tsp. Almond Extract
1 Tsp. Creme Bouquet
1 C Sweetened Coconut Flakes
***THICK GLAZE
Powdered Sugar
Cream Cheese
Toasted Coconut
Vanilla Extract
Creme Bouqet
Milk
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ITALIAN YOGURT POUND CAKE with CRANBERRIES and CHOCOLATE CHIPS easy recipe
Ready for a snack or a spectacular breakfast? Today we take out of the oven a soft YOGURT PLUMCAKE enriched with CHOCOLATE CHIPS and CRANBERRIES that will make everyone happy.
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Italian Lemon PoundCake PanD'Angeli Al Limone by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing .....................................
1 lb. unsalted butter (room temperature) 2 1/4 cup granulated sugar, 10 eggs, 1 lemon zest, 2 tablespoon lemon juice from lemon, 4 cups sifted all purpose flour,.
Bake at 350 Degrees Bake for 1 3/4 hour. Place foil on cake for the first 30 minutes of baking then remove foil Use a 10x 4 Angel Food Cake pan or two loaf pans. Grease pans sprinkle bread crumbs/ or dust with flour.
Loaf pans bake at 350 for 60-75 minutes. Optional pour melted white chocolate over top of cake . Serves 15
Italian Lemon Ricotta Cake Recipe - NO FLOUR
Italian Lemon Ricotta Cake Recipe - NO FLOUR
This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
- Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
- If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
- Clean and dry well the whisks before whipping up the egg whites
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????????RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
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#lemonricottacake #italian #cake #lemon #ricotta
OLD SCHOOL ITALIAN CREAM CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
Every Friday night after i get home from work
i make a cake,it sits on my counter for my neighbors,friends and relatives to enjoy if they stop by and visit
This weeks cake is a Texas invention and southern staple
ITALIAN CREAM CAKE:
Ingredients
CAKE
1/2 cup butter-flavored shortening
1/2 cup butter softened
2 cups white sugar
5 eggs separated (room temperature)
3 teaspoons real vanilla extract
2 cups cake flour
1 1/2 teaspoons baking soda
1 cup real buttermilk (room temperature)
1/2 cup finely shredded sweetened coconut flakes
FROSTING
16 oz cream cheese room tempt.
1/2 cup butter softened
4 cups confectioners sugar
2 teaspoons vanilla
1/2 cups finely shredded sweetened coconut
1/2 cups pecans pieces
Instructions
Preheat oven to 325.
Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl cream together shortening, butter and sugar.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl combine flour and baking soda.
Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
Stir in vanilla.
In a separate bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter.
Stir in coconuts
Pour batter into prepared pans and bake for 25-27 minutes.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
Stir in coconut and pecans.
Frost cake even between each layers
Add toasted pecans and toasted coconuts to the garnish the cake if desired.Store in the fridge. Remove and let come to room temperature before serving
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Classic Italian Pound Cake Recipes - Ciao Italia
Apricot yogurt pound cake; a classic Italian pound cake with a taste of lemon zest and lemon juice.
(Season 30 | Episode 5)
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Ciao Italia with Mary Ann Esposito turns everyday cooking into a happy celebration of authentic regional Italian cuisine with flavorful recipes from the Piedmont to Puglia, Tuscany to Sicily, and everywhere in between. By using authentic ingredients from the heart-healthy Mediterranean diet, Mary Ann creates Italian recipes that turn ordinary meals into memorable masterpieces. Buon appetito!
#cooking #italianfood