Desserts
Rabbit Cake
The Cake:
2 cup all-purpose flour
1/2 cup shortening
1 1/2 cup sugar
1 cup milk
3 1/2 teaspoon baking powder
1 1/4 teaspoon vanilla
1 teaspoon salt
3 eggs
Cream Cheese Frosting:
1 pkg (3-ounce) cream cheese; softened
1 dash salt
1 tablespoon milk
2 1/2 cup confectioners' sugar
1 teaspoon vanilla
Utensils: flour sifter, rubber spatula, measuring spoons, two 8-inch round
cake pan, measuring cups electric mixer and bowl, serrated knife
1. Preheat the oven to 350°F degrees.
2. Grease and flour the cake pans (rub bottom of pan with butter or
shortening, then sprinkle flour in the pan; tap the pan until flour spreads
and covers pan bottom)
3. Sift the flour, sugar, baking powder, and salt into the electric mixer
bowl.
4. Add the shortening, milk, vanilla, and eggs. Mix on low speed for one
minute.
5. Scrape the sides of the bowl, then turn mixer to high speed. Beat for 3
minutes.
6. Pour into pans and bake for 30 to 35 minutes, or until a wooden pick
inserted in the cake center comes out clean (not sticky!).
7. Cool in pans for 10 minutes, then turn cake layers onto a wire rack (you
might need help with this step).
Cream Cheese Frosting:
1. Place the cream cheese, milk, vanilla, and salt in the electric mixer
bowl. Mix on medium speed until well blended.
2. Gradually add sugar, beating at medium to high speed until the frosting
is smooth and will spread easily. If necessary, add more milk.
3. Cut the cooled cake and arrange as shown in the drawing. One layer is
left intact, and the other is cut to form the bunny's ears and bow tie.
Spread the frosting between the head, ear, and bow tie pieces, then over
top and sides.
4. Add jelly beans for the bunny's eyes, strips of licorice for whiskers.
You could also cover the rabbit with coconut for a very special Easter
dessert!
Raspberry Mirror Cheesecake
1 1/4 cup chocolate wafer cookie crumb
1/3 cup butter, melted
Filling:
8 oz semisweet chocolate, coarsely chopped
2 cup cream cheese, softened 2x250 g pkg's
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
Glaze:
300 gm frozen raspberries, thawed
1/2 cup granulated sugar
1 1/2 teaspoon gelatin
1. Assemble 9-inch springform pan with base lip-side down. stir cookie
crumbs with butter until moistened; with back of spoon, press evenly onto
bottom of pan. Centre pan on foil squar; press foil up to cover side of
pan. Bake in 325F 160C oven for 5 minutes. Set aside.
2. filling: Meanwhile, in large bowl set over hot (not boiling) water, melt
chocolate; set aside and let cook to room temperature. in separate bowl,
beat cream cheese with sugar for 2 minutes or until smooth and light. Beat
in eggs, 1 at a time, scraping down side of bowl often. Beat in vanilla.
3. Stir half of the cream cheese mixture into cooled chocolate; scrape on to
baked crust. Gently pour remaining cream cheese mixture evenly over top.
4. Set pan in larger pan; pour in enough hot water to come 1 inch up sid
eof pan. Bake in 325°F 160°C oven for 1 hour or just until no longer shiny
and top does not jiggle. Turn oven off. Let cool in oven for 1 hour. Remove
from oven and water; let cool to room temperature. Refrigerate uncovered,
until chilled.
5. Glaze: Meanwhile, press thawed raspberries through fine sieve to make
3/4 cup juice. In saucepan, bring juice and sugar to boil over medium-high
heat; cook, stirring, for 30 seconds or until dissolved. Whisk 1/4 cup into
gelatin in bowl; let stand for 1 minute. Stir in remaining raspberry
mixture.
6. Refrigerate glaze, stirring often, for about 1 hour or untilconsistency
of liquid honey. Pour over chilled cake, gently spreading with back of
spoon to evenly cover top. Refrigerate for 1 hour or until glaze is set.
Source: Canadian Living magazine {Jul 95]
Espresso Chocolate Chip Angel Food Cake
2 teaspoon instant espresso powder
1 1/3 cup cake flour, sifted
1/8 teaspoon salt
1 3/4 cup egg whites (about 12 large)
1 teaspoon cream of tartar
1 3/4 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 1/4 teaspoon freshly squeezed lemon juice
3/4 cup chocolate chips, coarsely chopped
1. Preheat the oven to 350°F. 2. Sift together the espresso powder, the
cake flour, and the salt. Set aside. 3. Put the egg whites in the bowl of
an electric mixer. Using the whisk attachment, whip the egg whites on
medium speed until frothy. Add the cream of tartar. Increase the speed to
high and slowly pour in the sugar. Continue whipping until the whites are
stiff but still shiny, about 3 minutes. 4. Reduce to low speed and add the
vanilla extract and lemon juice. Add the reserved flour mixture. When the
flour mixture is almost completely incorporated, remove the bowl from the
machine and fold in the chocolate chips. Make sure that the chocolate chips
are spread evenly throughout the batter and that the flour is evenly mixed
into the egg whites. Do not overmix. 5. Pour the batter into the prepared
pan and cut through it a few times with a dull knife to break up any air
pockets. 6. Bake until a skewer inserted in the middle comes out clean, 40
to 45 minutes. Invert the cake on a rack and let it cool upside down in the
pan. 7. Unmold the cake and slice it with a serrated knife.
Desserts Part 2 .
