Love Cake Recipes

LOVE CAKE

Steps:

• Preheat the oven to 300 F (150 C) and line an 8-inch (20 cm) square baking dish with parchment paper.
• In a dry pan, roast the fine semolina without stirring it and without coloring it.
• When the semolina is still hot, add the butter and mix well until the butter melts and mixes well with the semolina. Set aside.
• Separate the eggs.
• In a large bowl or the bowl of a stand mixer, beat the egg yolks and sugar until the mixture whitens and doubles in volume.
• Add the lime zest, honey, spices, rose water, almond extract and mix well.
• Add coarsely ground cashews and puhul dosi and mix well.
• Add the mixture of semolina and butter and incorporate with the spatula, without beating.
• In another bowl or the bowl of a stand mixer, beat the egg whites until stiff.
• Add the egg whites gently to the previous preparation and combine everything without beating.
• Pour the mixture into the mold and gently tap it on the work surface two or three times to expel any air bubbles.
• Bake for 1 hour 20 minutes.
• Allow the cake to cool completely before cutting square shaped portions and serve.

ITALIAN LOVE CAKE

Steps:

• Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
• Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
• Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
• Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

ITALIAN LOVE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
• In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
• Spoon over unbaked cake.
• Bake cake for 1 hour.
• Cool.
• Mix instant pudding with milk; fold in whipped topping.
• Spread over cake; refrigerate.

MY TRUE LOVE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth., Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving.

LOVE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside.
• In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix. Reserve the fudge package for another use. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes.
• Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Add chocolate chips. Whisk until well combined, about 2 minutes.
• Pour 2/3 cup of the cake batter into the pan. Add cocoa powder to the remaining batter and pour over the batter in the pan. Gently swirl in the cocoa batter creating a marble look. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. Bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked.
• Remove cake from oven and set aside to completely cool.
• To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Using an electric mixer, whisk until thick and glossy, about 1 minute. Gently fold in prepared whipped cream until well combined.
• When cake is completely cool, carefully transfer it to a decorative serving platter. Spread frosting evenly over the top of the cake and serve.
• Store leftovers in the refrigerator.

LOVE CAKE

Steps:

• Grease and line a 20 cm (8 inch) square tin with 2 thicknesses of greaseproof paper.
• Brush inner paper with melted butter.
• Soften butter and mix with semolina.
• Beat the egg yolks and caster sugar until thick and creamy.
• Add semolina and butter mixture and beat until well mixed.
• Add in the cashews, pumpkin preserve, rose water, honey, lemon rind and spices. Set aside.
• Beat egg whites until they hold firm peaks and fold into the mixture.
• Add the almond essence and brandy (optional).
• Pour the mixture into prepared tin and bake in moderately slow oven (Oven temperature 150 celsius/300 Farenheit) until cake is evenly golden brown on top and feels firm to the touch.
• Remove from oven and leave in the tin till quite cool before turning out.
• Cut into small squares and serve as is or with custard or vanilla ice cream.

PERSIAN LOVE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and grease a round 9-inch cake pan.
• Mix together sugar and eggs until fluffy and frothy. Then, add in the Greek yogurt, cashew or almond milk, orange blossom water, butter extract, and vanilla extract, and mix until just combined.
• Sift all of the dry ingredients together, except for the almonds, into the large mixing bowl, and mix until the batter is homogeneous.
• Pour the batter into the greased round 9-inch cake pan. Then, evenly scatter the crushed sliced almonds over the top of the batter.
• Put the pan in the oven, and bake for 40 minutes to an hour, or until an inserted toothpick comes out mostly clean (there should be a few moist crumbs).
• Slice and serve.