Cakes – Let's Cook Together

The Famous Marshmallow Cake

Denis Martel — Sun, 11 Feb 2018 19:58:26 +0000

This is Grandma Adele’s speciality and every grand-children favorite in my family.

Ingredients:

Cake:

75 ml soft butter
250 ml sugar
1 egg
75 ml milk
250 ml flour
a pinch of salt
5 ml baking powder
125 ml walnut, chopped
Marshmallows cut horizontally in two

Icing:

125 ml butter
250 ml brown sugar
75 ml milk
375 ml icing sugar

Method:

Mix all cake ingredients, except the marshmallows, and pour in a 8 X 8 inch pan.
Bake at 325 degrees for about 40 minutes.
In the meantime, prepare the icing by melting the butter and adding the brown sugar in a small pan.
Boil for 2-3 minutes while stirring.
Add the milk and remove from stove.
Let cool to about room temperature.
Add sifted icing sugar to the caramel and mix well.
Cover the baked cake by placing in rows the half marshmallows.
Cover the marshmallows with the caramel mixture and then cover and refridgerate for at least three hours.

Upside Down Pineapple Cake

Denis Martel — Sun, 18 Apr 2010 15:31:13 +0000

When I was a kid, my mom used to make this cake. Now that mom is gone, it is Adele who took over and makes this great cake for us when we go to Chicoutimi.

Ingredients:

125 ml butter
15 ml water
500 ml dark brown sugar
1 can of sliced pineapple
75 ml nuts (pecan or hazelnut)
Maraschinno cherries
125 ml butter
250 ml powder sugar
3 eggs
600 ml cake flour
20 ml baking powder
2 ml salt
200 ml milk
10 ml vanilla

Method:

Preheat oven to 375⁰ F
Melt butter in a pan
Add brown sugar and water, stirring until sugar melted
Pour into a rectangular pan (14X9X2 inches)
Place the pineapple slices on top and add a cherry (upside down) in the hole of each pineapple slices, then add the nuts
In a bowl, cream the butter and sugar
While beating, add the eggs, one at a time
In another bowl, sift the flour, baking powder and salt together
Add the flour to the butter/eggs mix, alternating with the milk
Add the vanilla and pour the batter over the pineapples
Bake at 375⁰ F for about 45 minutes
Remove from the oven and turn the cake upside down on a serving dish.

Two Chocolate Cheesecake

Denis Martel — Sun, 18 Apr 2010 15:29:45 +0000

There is a lot of cream cheese in this cakeâ€¦ but it is soooo gooood.

Your guest will be impressed to see the two chocolate colours when you cut them a piece.

Ingredients:

250 ml chocolate cookie crumb
45 ml melted butter
750 ml light cream cheese at room temperature
175 ml sugar
3 large eggs
5 ml vanilla
3 squares white chocolate (90 ml)
3 squares semi-sweet chocolate (90 ml)
30 ml raspberry liqueur (optional)
175 ml cream 35%
6 squares semi-sweet chocolate broken into pieces (180 ml)

Method:

Mix the melted butter and the cookie crumbs, and spread evenly in a spring cake pan (8 or 10 inches). Make sure you are pressing down the crumbs at the bottom of the pan.
Bake 10 minutes at 350⁰F
Using a food processor or a good mixer, blend the sugar and cream cheese together
Add one egg at a time to the cream cheese batter and keep mixing
Mix in the vanilla
Put half the cream cheese batter into a bowl and add the melted white chocolate and the liqueur. Mix well
To the other half of the batter, add the semi-sweet melted chocolate. Mix well and pour into the cake pan
Slowly pour the white chocolate batter on top of the semi-sweet one and bake at 450⁰ F for 10 minutes.
Lower the temperature to 250⁰ F and keep baking for an additional 30 to 35 minutes, until the centre is firm.
Remove the cake from the oven and pass a knife around the pan to separate the cake from the pan. Do not remove the pan until the cake has cooled-off.
In a small pan, melt the 6 semi-sweet squares over low heat and add the cream (you may want to warm up the cream before as it will be easier to mix with the melted chocolate)
Spread the chocolate topping on the cake after it has cooled down

Rum Cake

Denis Martel — Sun, 18 Apr 2010 15:27:50 +0000

In the West Indies, the newly wed share with their guest a piece of this cake.

After putting so much rum and wine in the cake, it almost has the texture of fudge. A small piece after dinner is enough to make you happy!!!

The flavour will develop with timeâ€¦ just like good wine!!!

Ingredients:

Fruits:

450 gr mix peel, chopped
450 gr raisins
450 gr dried apricot, chopped
750 ml rum
Enough sweet red wine to cover fruit

Cake:

450 gr brown sugar
450 gr butter
1.5 l flour
10 ml baking powder
12 eggs
2 ml salt
20 ml vanilla
500 ml molasses

Method:

A few weeks before you intend to make this cake, cook the fruit for 15 minutes in boiling water
Drain and put the fruit in a large airtight jar (extra large Mason jar for example)
Cover with the rum and red wine and let marinate a few weeks/months, the longer the better

Cake:

Cream butter and sugar together
In a clean bowl, beat the eggs until they are light and fluffy
Add the butter to the eggs
Add all the remaining ingredients and mix well
Pour the batter in a rectangular pans (about 4 cm high) â€“ like a bread pans (you will need a few of them)
Bake at 300⁰ F for about one hour maximum, then lower the temperature to 275⁰ F for another hour to a hour and a half, until cooked
Let the cake cool before removing from the pans

Orange and Poppy Seed Cake

Denis Martel — Sun, 18 Apr 2010 15:26:03 +0000

This cake is easy to prepare but it is time consuming to make. The result is however fantastic.

Ingredients:

Apricot and orange cream:

250 gr dried apricot
500 ml water
180 ml sugar
180 ml butter
15 ml orange peel
3 eggs

Cake:

560 ml sifted cake flour
375 ml sugar
50 ml poppy seeds
15 ml baking powder
2 ml salt
6 egg yolks
15 ml orange peel
180 ml orange juice
125 ml vegetable oil
5 ml vanilla
9 egg whites
5 ml cream of tarter

Icing:

125 ml soft butter
250 ml sifted icing sugar
250 gr soft cream cheese
Orange peel
Orange thinly sliced

Method:

Cream:

Boil the apricot in water for about 30 minutes then discard most of the water, keeping only 60 ml of liquid
Using a food processor, puree the apricot and liquid, then return the puree to the pot
Add sugar, butter and orange peel
Cook over low heat until the butter and sugar are melted. Keep stirring
Beat the eggs in a bowl and add 250 ml of the orange mixture
Transfer the eggs and orange mixture to the pot and cook for 20 to 25 minutes, whisking occasionally, until the mixture is smooth and has thickened
Pour in a clean bowl, cover and refrigerate until cold

Cake:

In a bowl, mix the flour, 250 ml of sugar, the poppy seeds, baking powder and salt
Make a well in the centre and add the egg yolks, orange peel, orange juice, oil and vanilla. Using a electric mixer, mix the batter for about a minute
In another bowl, beat the egg whites and cream of tarter until soft peaks
Delicately incorporate the egg whites to the cake batter in three times
Pour the batter into an angel cake pan and bake 55 minutes at 325⁰F
Once cooked, turn the pan upside down and let cool completely before removing the cake from the pan
Using a sharp knife (bread knife does a good job), cut the cake in four horizontal sections
Reserve Â¼ of the orange cream in a separate bowl
Place the bottom slice on a serving plate and cover with 1/3 of the remaining orange cream, then repeat for the second and third sections
Cover the cake with the forth section

Icing:

In a bowl, beat the butter, cream cheese and icing sugar until soft and fluffy
Incorporate the reserved orange cream and mix well
Spread the icing on the cake
Make a slit from the edge to the centre of each orange slice
Twist the orange slice and decorate the top of the cake with them

Norwegian Cake

Denis Martel — Sun, 18 Apr 2010 15:22:27 +0000

This was my father-in-laws favourite cake. It’s very light and refreshing. I usually make it at least two times during the short strawberry season.

Ingredients:

15 ml butter
6 eggs
250 ml sugar
2 ml vanilla
300 ml cake flour
500 ml whipping cream
Strawberries, raspberries or blueberries

Method:

Pre-heat oven to 350⁰F
Butter the bottom of a 22 cm spring form pan and cover with wax paper
In a large bowl, break four eggs and add the yolk of the other two. Reserve the remaining two egg whites in a medium bowl
Add sugar and vanilla to the eggs and beat until the mixture thickens
Sift the flour progressively into the eggs and mix with a spoon
Beat the egg whites until firm and delicately incorporate into the batter
Pour the batter in the pan and bake for about 50 minutes
Let the cake cool and then, using a bread knife or a very sharp knife, cut it in three section (about 1 to 1.5 cm thick)
Whip the cream and spread about 1/3 (0.75 cm) on the first layer of cake
Add slices of strawberries (or the other fruit) and then repeat by adding the second layer and then the third layer.
Cover the cake with the whipping cream and with the nicest fruit.

Maple and Nut Cheesecake

Denis Martel — Sun, 18 Apr 2010 15:20:47 +0000

Your guests will always comment on the presentation of this cake. It is a very heavy cake so make sure that you serve small pieces to start!

Ingredients:

Crust:

250 ml graham cookie crumbs
250 ml chopped walnuts
175 ml melted butter
75 ml sugar

Filing:

750 gr cream cheese (3 packs)
250 ml brown sugar
30 ml flour
3 large eggs
30 ml maple syrup
100 ml dark rum
150 ml chopped walnuts

Topping:

100 ml warm maple syrup
Pecans

Method:

Mix all the crust ingredients together and press into the bottom of a spring form pan
Bake the crust for about 8 to 10 minutes at 350⁰F
While the crust is baking, mix the cream cheese, brown sugar and flour in a large bowl
Add the eggs, one at the time and mix well
Add the vanilla, rum and walnuts
Pour the batter over the baked crust and bake at 350⁰ F for about 50 minutes
When the cake is done, open the oven door and let the cake cool. This will prevent the cake from cracking
When the cake is at room temperature, brush some warm maple syrup and place the pecans neatly.
Start by making an X with the pecans and then filling the rest on top.
Brush pecans with some more warm maple syrup

Fruit Salad Cake with its Sauce

Denis Martel — Sun, 18 Apr 2010 15:19:11 +0000

For those who are diabetic forget about this cake!

Ingredients:

Cake:

500 ml flour
375 ml sugar
10 ml baking soda
1 egg
2 ml salt
One can (19 on.) fruit salad

Caramel Sauce:

275 ml Carnation milk
500 ml sugar
375 ml butter

Method:

Preheat oven to 325⁰ F
Mix the cake ingredients together and pour into a pan 9X13 inches
Bake for about 25 minutes.
In a pan, mix all the sauce ingredients and bring to a boil
Let simmer for about 5 minutes
Pour the caramel sauce over the cake.

Decadent Chocolate Cake

Denis Martel — Sun, 18 Apr 2010 15:17:56 +0000

Try not to do what I did, mixing up baking powder with baking soda…

The home made pear jam may be replaced by just about any other type of jam.

This cake is for those who love chocolate. With the icing, there is more than a pound of chocolate, delicious!

Ingredients:

250 ml boiling water
3 ounces (cubes) unsweetened chocolate
125 gr unsalted butter
5 ml vanilla
500 ml sugar
2 eggs, separated
5 ml baking soda
125 ml sour cream
500 ml sifted flour
5 ml baking powder
Pear jam (or any other you may prefer)

Method:

Preheat oven to 350⁰ F
Grease one spring form cake pan (about 20 cm) and dust with flour
In a bowl, pour hot water over chocolate cubes and butter
Stir to melt, then add vanilla and sugar
Whisk in one egg yolk, at a time
In a small bowl, mix baking soda and sour cream (this will remind you of your chemistry class in high school)
Add the sour cream to the chocolate mixture
Sift flour and baking powder together over the chocolate mixture and mix well
Beat the egg whites into soft peaks, then add to the chocolate mixture and mix well
Gently fold in the remaining egg whites into the mixture
Pour into the cake pan and bake for 40 to 50 minutes
Cool for 10 minutes then cut the cake in two, horizontally with a sharp knife
Spread the jam on one half, cover with the second half
Use the chocolate icing recipe to cover the cake

Chocolate Meringue Cake

Denis Martel — Sun, 18 Apr 2010 15:16:16 +0000

This is a delicious cake to serve with a glass of ice wine or a 20 years tawny port. It is a light cake and even if you are not an amateur of meringue like Cheryl, I am sure you will like this cake. Moreover, because of its look, it will certainly impress the crowd.

Ingredients:

50 ml cocoa powder
250 ml icing sugar
6 egg whites
5 ml vinegar
375 ml sugar
125 ml bitter sweet chocolate
75 ml icing sugar
3 eggs, separated
500 ml whipping cream

Method:

Pre-heat oven to 275⁰F
Using a cake pan as a template, draw two circles of about 20 cm on wax paper.
Beat the eggs whites into soft peaks
While beating the egg whites, add vinegar then add the sugar in small quantities at a time.
Add the cocoa to the egg white, gently folding the eggs
Spread the egg white mixture on the wax paper, within the circles
Bake for 1:15 hour, until the meringues are firm
Open the oven door and let cool for 30 minutes
Remove the wax paper and let cool on a grill
During this time, melt the chocolate. When melted, remove from the heat and add the butter and icing sugar
Beat the mixture and add 3 egg yolks, one at a time
Beat the egg whites and incorporate into the chocolate mixture
Whip the cream and add 125 ml to the chocolate mousse
Cover each meringue with half of the chocolate mousse
Cover one meringue with half the whip cream
Place the second meringue on top of the one with the whipping cream
Spread the remaining whipping cream on top
You may cover the top with chocolate pieces then refrigerate overnight so the meringues will soften somewhat.