Cake Addition Italian Custard Cream Cake Boss Recipe 475

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BUDDY VALASTRO'S ITALIAN CREAM CUSTARD



Buddy Valastro's Italian Cream Custard image

Buddy Valastro's Italian Cream Custard

Provided by The Rachael Ray Staff

Number Of Ingredients 7

2 1/2 cups whole milk
1 tablespoon pure vanilla extract
1 cup sugar
2/3 cup cake flour
sifted
5 extra-large egg yolks
2 teaspoons salted butter

Steps:

  • Put the milk and vanilla in a saucepan and bring to a simmer over medium heat
  • In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer
  • Ladle the cup of the milk-vanilla mixture into the bowl and beat to temper the yolks
  • Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute
  • As you are beating, move the pot on and off the flame so that you dont scramble the eggs
  • Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream
  • Transfer to a bowl
  • Let cool, cover with plastic wrap, and refrigerate at least 6 hours
  • Will keep for up to 1 week
  • Note: To make chocolate custard cream, add 1 1/2 ounces melted, cooled unsweetened chocolate along with the butter
  • For a richer chocolate flavor, add a little more

CAKE ADDITION, ITALIAN CUSTARD CREAM (CAKE BOSS) RECIPE - (4.7/5)



Cake Addition, Italian Custard Cream (Cake Boss) Recipe - (4.7/5) image

Provided by jasonhewitt

Number Of Ingredients 6

2 1/2 C Whole Milk
1 Tbs Vanilla
1 C Sugar
2/3 C CAKE Flour
5 Egg Yolks (extra large)
2 tsp Salted Butter

Steps:

  • Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip the sugar, flour, and egg yolks with a hand mixer. Lake a cup of the milk-vanilla mixture into the bowl and temper the yolks as you are whisking the yolks.. move the pot on and off the flame so that you don't scramble the eggs. Ad yolk mixture to pot and beat with hand mixture and beat until creamy., about 1 minute. Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream. Transfer to a bowl. REFRIGERATE AT LEAST 6 HOURS (To make chocolate cream, add 1 1/2 ox of melted cooled baker's chocolate along with the butter. Add more for a richer chocolate flavor.)

CAKE BOSS SPONGE CAKE RECIPE



Cake Boss Sponge Cake Recipe image

I found this online and I don't know if it really is the CB recipe but it is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs! This recipe is best made in a stand mixer. It got everyone raving about it.

Provided by sweet Virginia

Categories     Dessert

Time 45m

Yield 1 4 tiered cake, 10-12 serving(s)

Number Of Ingredients 8

4 eggs
2 cups sugar
1 teaspoon vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • 1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
  • 2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
  • 3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
  • 4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
  • 5. Pour into two greased and floured 8" round cake pans.
  • 6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean (about 30 to 35 minutes). Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
  • Hint: Cakes are close to being done when you start to smell them.

ITALIAN CREAM-FILLED CAKE



Italian Cream-Filled Cake image

This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It's low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough-raspberry jam, marmalade jam or even Nutella work well. -Maria Morelli, West Kelowna, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1/2 cup sugar
4 large egg yolks, room temperature
1-1/2 teaspoons grated lemon zest
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Dash salt
FILLING:
2-1/3 cups plain whole milk yogurt
1-2/3 cups sour cream
1/3 cup all-purpose flour
2 teaspoons vanilla extract
4 large egg whites, room temperature
3/4 cup sugar
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.

ITALIAN CREAM CAKE I



Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  • Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  • Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  • Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

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