Praline Pound Cake | Emeril Lagasse
Pound cake is one of the most classic recipes. Why is this moist and delicious cake known as pound cake? Traditionally, pound cake was made with a pound each of butter, sugar, eggs, and flour. This simple recipe is delicious, but Emeril likes to kick it up with the addition of homemade pralines and dark rum making it a decadent treat that’s sure to be a hit!
POUND CAKE
MAKES TWO 9-INCH LOAF PANS
1 pound (4 sticks) butter cut into small pieces, room temperature
1 pound granulated sugar (about 2 1/2 cups)
10 large eggs, separated
2 teaspoons vanilla extract
1 pound all-purpose flour (about 3 1/2 cups)
1 teaspoon baking powder
Pinch of salt
1 teaspoon freshly grated lemon zest
1 cup crumbled Creamy Pralines (recipe follows)
2 tablespoons dark rum
Preheat the oven to 350 degrees F. Use 1 tablespoon butter to coat two 9-by-5-by-3-inch loaf pans; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream remaining butter and sugar on low speed until light and fluffy, scraping down the sides of the bowl. In a medium bowl, whisk together egg yolks with vanilla until light and frothy. Gradually add to the butter mixture and beat on medium-low speed for 4 minutes.
Meanwhile, in a medium bowl, whisk together flour, baking powder, and salt. With the mixer on medium speed, add one-third of the flour mixture and one-third the egg whites, to the butter mixture and beat for 2 minutes, scraping down the side of the bowl occasionally. Repeat process with remaining flour and egg white mixtures. Add the lemon zest during the last 2 minutes of mixing.
Divide the batter equally between prepared loaf pans. To one of the pans, add the crumbled pralines and the rum and gently stir to mix evenly. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch. Let cool completely before serving.
Pound cakes can be stored wrapped in wax paper, then plastic wrap, and then in foil for up to 3 days.
CREAMY PRALINES
MAKES ABOUT 2 DOZEN
2 tablespoons unsalted butter, plus more for foil if using
1 cup granulated sugar
1 cup packed light-brown sugar
1/2 cup sweetened condensed milk
1/4 cup water
2 tablespoons light corn syrup
Pinch of salt
Few drops of lemon juice
1 1/2 cups toasted pecan pieces
1 teaspoon vanilla extract
Line a rimmed baking sheet with parchment paper or buttered aluminum foil.
In a heavy saucepan, combine both sugars, condensed milk, water, corn syrup, salt, and lemon juice and place over medium heat. With a wooden spoon, stir until mixture comes together and begins to simmer around the edges of the pan. Add reserved 2 tablespoons butter and stir until incorporated.
Using a clean pastry brush dipped in warm water, brush down the sides of the pan as needed so that no crystals form around the edges. Add a candy thermometer to the pan and cook, swirling the pan occasionally, until the mixture reaches the soft ball stage on a candy thermometer, 236° to 240ºF. Add vanilla and pecans to the pan, remove it from the heat, and stir the mixture until it has cooled slightly, and the sugary syrup becomes slightly less glossy and a bit opaque, 2 to 3 minutes.
Working quickly, use a spoon to drop praline mixture onto prepared baking sheet, spacing about 1 inch apart. The pralines will set up as they cool, about 30 minutes.
Using a thin knife, remove from baking sheet. Pralines can be stored in an airtight container at room temperature for up to 2 days.
COOK'S NOTES:
The water isn't necessary, but since you are blending four different types of sugar here, it does help form a cohesive mixture before the sugars begin melting and cooking. The addition of a few drops of lemon juice discourages crystallization while the mixture is cooking to the soft ball stage.
Make sure to have your parchment paper out on your counter and have a clean spoon handy so that when you are ready to spoon the pralines out, you can do so quickly. Once the mixture begins to lose its gloss and becomes slightly opaque, you will need to work quickly since it will continue to firm up in the pot if you take too long.
Conversely, if you do not stir the mixture long enough after removing it from the heat, the pralines will be a little gooey and caramel-like and less crisp and grainy. This is the trickiest part -- knowing how long to stir and when to begin spooning onto the parchment. With practice you will begin to see the changes in the sugar syrup that let you know when it's time to spoon the pralines out onto the paper.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to Make Pineapple Coconut Quick Bread
GET THE FULL RECIPE HERE:
Do you want a bread recipe that works any time of the day? imperialsugar.com. From breakfast to mid-afternoon snack to dessert, this tropical quick bread can be enjoyed all through the day. It is refreshingly light and full of coconut and pineapple flavor. This recipe only takes 10 minutes to prepare and is great to have on hand when a mid-morning visitor comes over for a cup of coffee or tea. It also makes a great addition to a breakfast or brunch buffet table. #imperialsugar #snack #recipe #quickbread #pineapple #dessert
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Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
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Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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This super moist PINEAPPLE CAKE recipe is the BEST I've ever tried!
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This super moist pineapple cake recipe is the best I’ve ever had (and I don’t use the word ‘best’ lightly)! It’s made up of soft pineapple cake layers, filled with a pineapple cake filling, and topped with a stabilized pineapple whipped cream frosting. It may sound fancy and complex, but trust me when I say that each element of this cake is SO EASY to make!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Pineapple Cake
▢2¼ cups (270 g) flour - plain, all purpose flour
▢¼ cup (25 g) cornstarch - also known as cornflour in some countries
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢1¼ cups (250 g) white granulated sugar
▢3 large eggs - room temperature. I use size 7 eggs
▢¾ cup (160 g) unflavoured vegetable oil - I use canola oil
▢2½ cups (566 g) canned crushed pineapple - in pineapple juice (not syrup). 20 oz can in the US.
▢1 tsp vanilla essence/extract
▢1½ tbsp (20 g) fresh lemon juice
Pineapple Cake Filling
▢¾ cup canned crushed pineapple - in pineapple juice (not syrup).
▢¼ cup (50 g) white granulated sugar
▢¼ cup (25 g) cornstarch
▢¾ cup (175 g) milk - full fat
▢1 tbsp (15 g) fresh lemon juice
▢¼ cup (56 g) unsalted butter - cold and cut into cubes.
▢1 drop yellow gel food colour - OPTIONAL (see note 4 on blog post).
Pineapple Whipped Cream Frosting
▢1 cup (225 g) mascarpone - cold. See note 1 on blog post if you don't want to use mascarpone.
▢½ cup (55 g) icing sugar - also known as powdered sugar or confectioners sugar
▢1 tsp vanilla essence/extract
▢1½ cups (335 g) whipping cream - cold, minimum fat percentage of 34%
▢½ cup (112 g) canned crushed pineapple - with the excess pineapple juice removed (see note 2 on blog post).
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Mango Passion Fruit Mousse Cake
The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)
* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter
* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar
* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)
* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar
* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color
* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration
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