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Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Showing posts with label cakes and frosting. Show all posts
Showing posts with label cakes and frosting. Show all posts

Almond Torte - Reg and Gluten free




 I made this cake for our Valentine's potluck at our clubhouse and received lots of complements and requests for the recipe !   
I used raspberry jelly but you could use  strawberry, apricot or peach jelly or cherry pie pie filling. 

 Cake 

  • 4 eggs 
  • 3/4 cup sugar 
  • 1 tsp almond extract 
  • 2 tbsp flour ( for gluten free 2 tbsp featherlight rice flour + sm pinch of xanthan gum) 
  • 2 1/2 tsp baking powder 
  • 1 cup flaked or blanched whole almonds 

1. Put eggs and sugar in blender and whir until mixed. 
2. Add all other ingredients and process for 2 minutes. 
3. Line two round cake pans with parchment paper and divide batter between the two pans. 
4. Bake for 20 minutes at 350 degrees.
5. Let cool then remove from pans , remove parchment paper before assembling layers. 

note -- I made the recipe twice and used three layers for my cake - you can use as many or few layers as you wish.  -  use the extra batter for cup cakes and decorate as desired. 

 Filling ... 

  •  2 cups whipping cream 
  •  1/4 cup berry sugar 
  •  3 tsp instant vanilla pudding 
  •  one room temp. brick of cream cheese 
  • 1/3 cup icing sugar 

  1. Whip  cream, sugar and vanilla pudding until stiff then set aside .... 
  2. Beat cream cheese and icing sugar , then gradually stir in the whipped cream. 
Raspberry drizzle      

  • 1 1/2 cups  fresh or frozen raspberries, heat to boiling, sieve out the seeds,  leaving 1 cup juice. 
  • add 1 cup sugar and 2 tsp certo crystals, bring to a boil and boil for one minute. 
  • chill before using 

  1. Put layers together with whipped cream/ cream cheese, drizzling raspberry over top
  2. Cover sides and bottom with whipped mixture again drizzling the raspberry jelly generously  on top and sides, swirling with a knife.  
  3. Sprinkle toasted almonds on top of cake if desired.  

from the kitchen of 12 comments:
recipe file ,

Chocolate Raspberry Torte


This cake is so simple and easy to put together. A delicious cake to serve for Mother's Day or for a birthday. Doesn't it look elegant and delicious?
You can simplify this even more by using a cake mix but if you must use your favorite chocolate cake recipe, just make sure you have 2 round 8 inch pans of cake.
It is our daughter's birthday today. Happy Birthday Alison!
  • 1 box chocolate cake mix, baked in two 8 " round pans
  • 1  250 gram / 8 ounce package cream cheese, room temperature
  • 1/2 cup icing sugar
  • 1/4 cup raspberry jam
  • Extra icing sugar for dusting
  • 1- 2 cups fresh raspberries (more or less, exact amount not necessary)
  • Mint leaves, optional but they do add a pretty look
  1. Bake cake as directed on cake mix box. Allow to cool.
  2. Split each cake in half horizontally.
  3. Mix together cream cheese, icing sugar, and raspberry jam until well blended and creamy.
  4. Divide mixture into 3 equal amounts.
  5. Place one layer of cake on bottom of plate and spread 1/3 of cream cheese mixture over top. Repeat layering and finish off with a cake layer.
  6. Dust with icing sugar and pile on raspberries. Garnish with mint leaves.
  7. Yield: 16 servings

from the kitchen of 9 comments:
recipe file

Lemon Bundt Cake


This is the kind of cake that you just can't resist taking a slice of - pure, heavenly homemade goodness!

Ingredients:
  • 1 1/2 cups sugar
  • 1 cup butter, soft / room temp
  • 3 eggs (divided - if folding in egg white separately)
  • 3/4 cups sour cream (or plain or vanilla yogurt)
  • 2 tsp vanilla extract
  • rind from one lemon
  • 1/3 cup fresh lemon juice
  • 3 cups flour
  • 3 tsp baking powder
  • 1 tsp soda
  • 3/4 tsp salt
Lemon Glaze:
  • 1 cup icing sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp melted butter
Method:
  1. Preheat oven to 350° F. Grease Bundt pan.
  2. In mixing bowl beat sugar and butter well then add in the eggs. (If you wish, you can add in just the yolks, beat egg whites separately and fold them into the batter at the very end)
  3. Add sour cream or yogurt and flavorings.
  4. Stir in combined dry ingredients. 
  5. Scrape batter into prepared pan. Bake for 50 - 55 minutes. Let cool for 10 minutes before tuning onto wire rack to cool.
  6. Blend glaze ingredients until smooth. Add a tad more lemon juice if needed to make a thick, runny consistency. Drizzle over cooled cake. Allow to set. 
Variation with Zucchini:
Add 1 1/2 - 2 cups finely shredded peeled green zucchini or unpeeled yellow zucchini, loosely measured (not pressed down).  This makes a very nice moist cake.
from the kitchen of 4 comments:
recipe file
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