Ooh La La Cake Recipes

PEAR CAKE PROVENçAL WITH CHANTILLY CREAM

Steps:

• Preheat oven 325 degrees F.
• To prepare spring form cake pan, cut a piece of parchment paper the diameter to fit the bottom of a 8" or 9" pan. Coat spring form pan with 1 tablespoon softened butter, place parchment paper in pan and coat with butter. Make sure butter is spread evenly. Sprinkle pan with 2 tablespoons flour, shake around to coat bottom and side completely. Remove excess flour by tapping pan upside down over the sink. Set pan aside.
• In a food processor with metal blade, pulse pecans until chopped fine. Set aside in small bowl. In same work bowl, add butter and sugar and pulse until combined. Add egg and bean paste to butter and sugar mixture, pulse again two or three times. Using a strainer placed on top of the work bowl, sift dry ingredients over the mixture and continue to pulse until fully combined.
• Remove bowl from machine and fit a clean food processor bowl with grater attachment on machine and grate the pears (I grate the pears at this time to keep them from turning brown). You can also grate the pears with a box grater. Remove bowl with grated pears from machine and place bowl with batter mixture back on machine. Add the pears and pecans to the mixture and pulse until combined. Scrape sides of bowl and bottom to help combine; do not over mix batter.
• Pour batter into prepared pan, smooth top with spatula, and tap filled pan on counter to remove any air bubbles. Bake until golden brown and a toothpick comes out clean, approximately 30-40 minutes.
• Remove from oven, place on baking rack for 10 minutes, run thin knife around edge of pan and unlock springform ring. Leave cake on rack to cool completely. When cool, remove cake with paper to selected serving platter.
• Place stand mixer bowl and whisk attachment (or beaters) in freezer for 15 minutes (or refrigerate 30 for minutes) before starting. In a mixing bowl add the cream sugar and vanilla bean seeds. Using a stand mixer with whisk or hand held mixer with beaters, start mixing on low speed, gradually increasing to medium-high speed. Whip the cream until you have reached desired peaks.
• Cut cake into wedge pieces place a spoonful of Chantilly cream on wider end of cake slice, sprinkle cake and plate with chopped pecans and top with cherry when ready to serve to prevent cherries from sliding off or sinking into Chantilly cream.

GâTEAU AU YAOURT FRANçAIS AU GLAçAGE AU CITRON

Steps:

• Preheat oven 375 degrees F.
• Prepare a loaf pan by cutting parchment paper to fit bottom of pan. Spread butter on bottom of pan and place parchment on top so paper will stick. Butter and flour top of parchment paper and sides of pan. Tap excess flour into sink.
• In medium bowl sift flour and baking powder together and stir in salt, and set aside. In large bowl mix sugar and lemon zest together. Add yogurt, vanilla and eggs. Whisk until well blended.
• Gradually add dry ingredients until blended, do not over mix. Fold in vegetable oil and pour batter into prepared pan; smooth top, tap pan on counter to remove any air bubbles in cake batter.
• Turn oven down to 350 degrees and bake for 50-55 minutes, or until cake is golden brown and a cake tester or toothpick inserted into the center of cake comes out clean. If cake surface is becoming too brown before finished baking, cover the pan with tin foil and cook until done as specified above.
• When cake is removed from oven, insert a toothpick ¾" deep into the cake, making holes all over the cake surface. Spoon lemon syrup (below) all over the top of the cake.
• Let cake cool on a wire rack for 20 minutes, then run knife around the inside edge of the cake pan and invert cake onto a baking rack. Turn cake right side up and leave cake on rack until completely cool. If not serving cake right away, place cake in sealable plastic bag and refrigerate. This can be made a day ahead.
• Mix lemon juice, sugar and water in a small saucepan, bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer and cook for about 10 minutes. Remove from heat and add lemon zest. Syrup should be slightly thickened.
• Pour heavy cream into a cold stainless steel bowl and whip with hand or stand mixer on high. When whipped cream begins to thicken add 2 tablespoons of powdered sugar, the vanilla bean seeds and mix until stiff peaks form. The same recipe can be used in a whipped cream dispenser.

OOH LA LA! CUSTARD CREAM POUND CAKE

Steps:

• Prepare custard according to package directions, using sugar and milk. Stir in wine. Cool for 15 minutes. Cut cake into 12 equal slices. Overlap 2 slices on each dessert plate. Top cake slices with some peach slices and 1 to 2 tablespoons of the peach juice. Spoon about 1/3 cup custard sauce over the peaches and then sprinkle with nutmeg.

OOH LA LA CAKE

Steps:

• 1. 1. Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well.
• 2. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

CREAM CHEESE FROSTING RECIPE

Steps:

• In a large mixing bowl add cream cheese, and beat until smooth
• Add in butter, an beat butter until smooth
• Gradually add powdered sugar, mixing in between each addition
• Beat until smooth
• Beat in vanilla until smooth
• Frost cupcakes or cake
• Store leftovers in refrigerator for up to 3-4 days in a covered container