Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
You have mastered the Pineapple Upside Down Cake, the Lemon Berry Sauced Cake, and the Cranberry Gingerbread Cake, so now it's time for a fun recipe that looks just as good as it tastes! Watch as Chef Anna Olson walks you through all the steps you'll need to master this amazing Lemon Berry Meringue Cake!
Don't forget to check out the recipe below and let us know how yours turned out!
Lemon Berry Saucing Cake:
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Ingredients
Lemon Berry Saucing Cakes
½ cup sugar
3 Tbsp all-purpose flour
½ Tbsp finely grated lemon zest
1 pinch salt
3 Tbsp fresh lemon juice
⅔ cup milk
2 large egg at room temperature, separated
1 cup mixed or frozen berries, such as raspberries, blueberries, and blackberries
Bumbleberry Sauce
3 cup mixed fresh or frozen berries, such as raspberries, blueberries, and blackberries
¾ cup sugar
1 Tbsp lemon juice
Meringue
2 large egg whites, at room temperature
½ tsp lemon juice
⅓ cup sugar
Directions
Lemon Berry Saucing Cakes
1. For the Lemon Berry Saucing Cakes, preheat the oven to 350 F. Grease four 5-ounce ramekins and sprinkle them with sugar, tapping out any excess. Place these in a larger pan (such as a roasting pan).
2. Sprinkle the berries evenly on the bottom of each dish.
3. Stir the sugar, flour, lemon zest and salt to combine. Add the lemon juice, milk and egg yolks to this and whisk until smooth.
4. Whip the 2 egg whites until they hold a soft peak when the beaters are lifted. Fold this into the batter until fully incorporated and divide this between the ramekins. Pour boiling water around the baking dish and bake for about 35 minutes, until golden brown on top. Allow the cake to cool for 15 minutes in the water bath, then remove the ramekins from the water and continue cooling to room temperature then chill for at least 3 hours.
Bumbleberry Sauce
1. For the bumbleberry sauce, place the berries, sugar and lemon juice in a saucepot over medium heat and bring to a simmer. Continue to simmer, stirring occasionally, until the berries are tender and the liquid has reduced by a third, about 15 minutes. Cool the sauce to room temperature, then chill before serving.
Meringue
1. For the meringue, whip the egg whites and lemon juice on medium-low speed until foamy the slowly add the sugar, increasing the speed to high and whipping until the whites hold a stiff peak when the beaters are lifted.
2. Run a palette knife around each of the chilled lemon desserts and invert it onto individual plates. Spoon the meringue into a piping bag fitted with a large star tip and pipe on top of each dessert. Use a butane kitchen torch to brown the meringue (alternatively, you can turn the desserts out onto a parchment-lined baking tray, pipe and then bake the meringues for 2 minutes in a 450 F oven) and serve immediately with the bumbleberry sauce.
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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Mini Cheesecakes with Blueberry Sauce
Mini Cheesecakes with Blueberry Sauce
I love making cheesecakes, but for a family gathering, I like to make mini cheesecakes in cupcake pans. They’re super easy to make and this way, everyone can top their own with whatever topping they would like
Cheesecake
350°F for 20-30 minutes depending on how full you fill each liner
Crust: (You may need more depending on how much you put in each liner)
1 1/2 cups Graham Cracker Crumbs
1/4 cup Melted Butter
1/4 cup Sugar
1/2 t Cinnamon
Batter: (This is enough for a 10 Cheesecake)
4 8 oz. Cream Cheese
1 1/2 cups Sugar
3/4 cup Milk
4 Eggs
1 c Sour Cream
1 T Vanilla
1/4 Cup All Purpose Flour
Blueberry Sauce:
2 cups Frozen or Fresh Blueberries
Zest from 1 Lemon
1 t Lemon Juice
1 t Vanilla
1 T Cornstarch
4 T Sugar
Intro: 00:00
Crust: 00:12
Crust in Pan: 01:54
Batter: 04:02
Hot Water Bath: 12:22
Batter in Pan: 13:07
Baking: 16:13
Blueberry Sauce: 17:06
Finishing Touches: 22:50
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Caramel Apple Upside-Down Cake
Here is what you'll need!
Upside-Down Dulce De Leche Apple Cake
Serves 5-6
INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!
Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6
INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla
PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!
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Individual Cheesecakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Individual Cheesecakes. These Individual Cheesecakes are set in a graham cracker crust and have a deliciously smooth and creamy cheesecake filling. They are similar in taste and texture to a New York Cheesecake, only instead of one large cake, it makes 12 individual servings. Serve alone or with fresh berries or fruit sauces.
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Blueberry Brownie Cheesecake Recipe - Hot Chocolate Hits
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