Isabella - Cakes: 50 Sweet and Irresistible Recipes
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CAKES
50 Sweet and Irresistible Recipes
PAULA ISABELLA
Copyright 2015
All rights reserved. No part of this book may be reproduced in any way or form without permission in writing from the author. No part of this publication may be reproduced or transmitted in any form or by any means , mechanic, electronic, photocopying, recording, by any storage or retrieval system or transmitted by email without the permission in writing from the author and publisher.
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TABLE OF CONTENTS
At the end of the book, there is a bonus book which contains 265 cooking recipes.
I promise it is not spam and I am not trying to sell you anything.
Here is what the book contains:
- 30 rice recipes
- 50 salad recipes
- 50 vegetarian recipes
- 30 quick recipes
- 30 healthy recipes
- 50 chicken recipes
- 25 pressure cooker recipes
If you stay till the end of the book, you will get a link to download or read it in PDF format
OR
I would like to tell you that there is a freebie available for everybody. It is a short book which contains 30 dessert recipes and it is FREE!!!
To access this e-book you will have to opt-in to my list. If you are on my list, you can get your hands on the weekly free gifts that I send to my list.
Click here to get it.
Yeld: 8 Serves
Time: 90 Minutes
butter 70g, melted
digestive biscuits 150g
full-fat soft cheese 400g
double cream 100ml
dulce de leche 200g, plus more to serve
eggs 2, beaten
- Heat the oven to 170C/fan 150C/gas 31/2. To make the base, mix the butter and biscuits until they looks like damp breadcrumbs. Butter and line the base of a 22cm springform tin, pack the biscuit mixture into the base and chill.
- For the filling, mix the cheese, cream, dulce de leche and eggs to a smooth paste. Put this mix in the tin with the biscuit base and cook for 45 minutes until it is set, but still has a slight wobble. Cool to room temperature, then chill until ready to serve. Spread more dulce de leche on top.
Yeld: 9 Serves
Time: 40 Minutes
cup (1/2 stick) unsalted butter
cup unsweetened applesauce
cup white sugar
2 large eggs
cup unsweetened cocoa powder
tsp salt
tsp baking powder
tbsp vanilla extract
cup unbleached all-purpose flour
cup semisweet chocolate chips
- Preheat oven to 350 F.
- In medium bowl, add cocoa, applesauce, eggs, salt, baking powder, and vanilla and whisk until all blended and smooth. Add chocolate chips on top, but do not stir in yet.
- In a separate small bowl, microwave butter until melted (30 seconds). Add sugar, and microwave again for 30 seconds.
- Pour melted butter and sugar over chocolate chips sitting on cocoa mixture and stir.
- Add flour and stir until everything is well blended and smooth.
- With a spatula, transfer to a lightly greased 8x8 glass dish.
- Bake for 25 minutes. Let cool in dish before cutting.
1 (15.25 oz) box of yellow cake mix
4 cups of fresh blueberries
3 tbsp cornstarch
3/4 cup white granulated sugar
1/2 cup butter (1 stick) cut into 1/2 inch chunks
- Preheat oven to 350F. Grease a 9 x 13 inch baking pan. Add 3 cups of blueberries to the pan, spreading evenly across. Sprinkle cornstarch evenly across. Sprinkle sugar evenly across.
- Sprinkle cake mix on top of blueberries, trying to spread evenly across. Spread butter chunks evenly on top. Sprinkle remaining 1 cup of blueberries on top.
- Bake for 45-55 minutes or until cake mix is golden brown and no raw cake mix remains. Let cake cool for about 30 minutes before serving and eating.
3 granny smith apples, peeled and cored
2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
cup (1 stick) unsalted butter, softened
cup light brown sugar
cup honey
cup sour cream
cup unsweetened almond milk
2 large eggs
2 teaspoons vanilla
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
heavy cream
1 teaspoon salt
- Preheat oven to 350 degrees. Lightly grease an 8 inch springform pan.
- Slice all three apples, with two of the apple chop them in until you have a large dice.
- In a bowl, mix the flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a stand mixer, beat the butter until smooth. Add the sugar and honey and beat until fluffy.
- Next add the sour cream and beat until combined, followed by each egg, one at a time, mixing well after each addition.
- Scrape down your bowl, add vanilla and beat an additional time.
- Finally, beat in the milk. The batter may appear to be curdled, but that's perfectly normal.
- Stir in the flour mixture, beating until you get a smooth, creamy, beige batter.
- Stir in the chopped apples and spread into the prepared pan. Arrange the remaining apple slices over top, overlapping them slightly, in a circular patter over the batter.
- Put the pan on the top rack of the oven for 40-50 minutes. Once a toothpick or skewer is inserted and comes out dry, the cake is done.
- Allow the cake to cool completely.
- Heat sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula, The sugar will start to form hard clumps but will eventually melt into a thick brown amber liquid. Be careful not to burn.
- Once the sugar has completely melted, immediately add the butter. The butter will bubble rapidly so be careful. Stir the butter into the caramel until it is completely melted, about 2 minutes.
- Very slowly, pour the heavy cream into your pan. Again, this will bubble and splatter so be careful. Allow the mixture to boil for one minute.
- Remove from the heat and stir in salt.
- Allow to cool slightly before drizzling over the apple cake. If done over the entire cake, serve immediately. If serving over a longer period of time, drizzle over each slice individually as served.
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