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Recipe Flag: Occasions

Holiday Fruit Cake

Written by hammond on .

Holiday Fruit Cake Recipe
Square Pan 10″ by 10″/ 25 cm by 25 cm
Ingredients:
10.6 oz/300 g Butter RT
14.1 oz/400 g Sugar
5 Large Egg Yolks
5 large Egg Whites
50 mL Vegetable Oil
15.9 oz/450 g Sifted Flour
0.3 oz/8 g Baking Powder
11.3 oz/320 g Fruitcake Mix
300 mL Milk

Heart Shaped Chocolate Mousse Cake

Written by hammond on .

Valentine’s Chocolate Mousse Cake
Ring/mold size 15 cm – 10 cm / 4 cm H

Ingredients:
Cake Base:
2 Large Eggs Room Temperature
2.1 oz/60g Sugar
1/2 Tsp Vanilla Extract
1.6 oz/45g Flour
0.5 oz/15g Cacao Powder
2 Tbsp Melted Butter

Classic Black Forest Cake

Written by hammond on .

Classic Black Forest Cake Recipe1
Ingredients:

5.6 oz/160g Butter
5.3 oz/150g Sugar
120 mL Milk
1.8 oz/50g Cacao Powder
1.8/50g Dark Chocolate
5 Large Egg Yolks Room Temperature

5 Large Egg Whites Room Temperature
4.2 oz/120g Sugar

6.2 oz/175g Sifted Flour
0.2 oz/5g Baking Powder

250 mL Heavy Cream
Whole Cherry Filling

Syrup:
250 mL Water
2.9 oz/80g Sugar
1/2 Tsp Lemon Juice
1 Tsp Cherry flavor

Chocolate Yule Log Cake

Written by hammond on .

Delicious Chocolate Yule Log Cake For The Holidays!

Ingredients:
1.4 oz/40g Butter Room Temperature
5 Large Eggs
4.4 oz/125g Sugar
4.4 oz/125g Flour
0.7 oz/20g Cacao Powder

Traditional Christmas Cake

Written by hammond on .

Ingredients:
7.8 oz/220g Butter
10.6 oz/300g Sugar
4 Medium Egg Yolks
4 Medium Egg Whites
1/2 Lemon Zest
75 mL Vegetable Oil
250 mL Milk
17.6 oz/500g Flour
0.9 oz/25g Baking Powder
9.9 oz/280g Mixed Dried Fruit

Pumpkin Tarte

Written by hammond on .

Pumpkin Cream Cheese Tarte. Pumpkin Cream Cheese Pie Recipe
10 “/ 26 cm Tarte Pan

Crust Ingredients:
3.5 oz/100g Powdered Sugar
10.6 oz/300g Butter Room Temperature
1 Large Egg Yolk
1 Large Egg White
1.8 oz/50g Pumpkin Paste
11.6 oz/330g Sifted Flour

Steps:
1-Combine powdered sugar, butter and egg yolk and mix on low
2-Add the egg whites and increase the speed to medium high
3-Scrap from time to time the sides and bottom of the mixer
4-Add the pumpkin paste and mix well
5-Add the flour and mix until it forms one mixture
6-Cover the dough with plastic and place it in the fridge 30 minutes
7-Roll the dough and spread it larger than the ring/pan size
8-The dough should be 1/8 “ thick
9-Roll the dough around the rolling pin and then unroll over the tarte pan
10-Gently press with your fingers into the sides
11-Trim excess dough and dock it
12-Dock the dough
13-Place a parchment paper on top of the dough and fill it with beans(to keep the dough in place)
14-Bake it at 355 °F/180 °C for 10 minutes(Baking temperature may vary depending on the oven)
14-Remove the beans and bake it once again for at 355 °F/180 °C for 10 minutes(Baking temperature may vary depending on the oven)
15-Let it cool down

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