The Official Love Manor Blog! » Blog Archive » Yum! Rainbow Cheesecake Recipe. German Tree Cake (Baumtorte/Baumkuchen) Serves 12 This is my favorite cake.
All 20 layers of it. It has been since my mitten-wearing years. My mom used this intricately layered almond and chocolate cake as an activity for us kids – something to keep us busy on rainy mornings, when crayons had lost their interest. It is single-handedly responsible for my obsession with almond paste (and it’s sweeter counterpart, marzipan). The original recipe might as well be called “the dance of dirty bowls.”
NOTE: You need two days to make this cake because the cake needs to chill in the fridge overnight. Ingredients: All ingredients should be room temperature 1 1/2 cups almond paste, tightly packed (12 oz) 6 Tbsp half & half 1 1/2 sticks butter (12 tbsp), softened 1 cup sugar 10 eggs, separated (put the whites in a bowl big enough to whip them up to stiff peaks) 1 1/2 tsp vanilla extract 1 cup cake flour 3/4 cup cornstarch 10 0z jar apricot jam 1 cup slivered almonds, coarsely chopped. For the chocolate glaze: Method: Next, beat in the sugar. Chocolate Cheesecake Cake. Chocolate Cheesecake Cake You know how some people really don’t get along well with their In-Laws?
How visits with them are stressful and awkward and generally awful for many people? Yeah, not me. I got kinda lucky on that whole “in-law” thing. And I’m not just writing this to kiss-up to my in-laws because I know there’s a good chance they’re reading this. It happened to be my dear Father-in-Law’s birthday last weekend. If you followed my blog over the holidays, you may have seen me make that oh-so-yummy Red Velvet Cheesecake Cake. I always, always bake my cheesecakes in a “water bath.” That baked cheesecake is popped into the freezer and allowed to freeze up nice and firm.
In case you’re wondering how I got my cake layers to bake up so even and flat… nope, I did not trim them. The frosting recipe I used is also from the Piece of Cake cookbook- Sour Cream Chocolate Frosting. Chocolate Stout Cake Recipe. About two weeks ago my younger brother, Jared sent me a text me stating he had pink eye.
I’m quite the germophobe, so I was immediately curious how he contracted it; he had no clue. Once I found out about his funky eye, I decided that I would make him a big, decadent, chocolate, layer cake…with chocolate stout. Jared often complains that he doesn’t get enough “play” on My Baking Addiction, so this Chocolate Stout Cake post is devoted to him and his unfortunate encounter with pink eye. His cake also kicks off an entire week of recipes featuring Stout beer as the star ingredient. Although I have expressed my dislike for alcohol in general, I am always compelled to purchase alcoholic libations that pique my interest for use in recipes. After posting the photo of this Chocolate Stout Cake on the My Baking Addiction Facebook page, it affectionately became known as the Pink Eye Cake, which is all kinds of hilarious and repulsive at the same time. If you enjoyed this recipe, you may like...
Dark Chocolate Guinness Cake with Bailey’s Buttercream. Makes an 8″ layered cake So here we are, cooking the world A-Z… and I come across this epic Irish cake.
I make this adaptation and… just like that – my life is complete. I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake. It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight. The perfect pair. Especially for breakfast. (Possibly with a big cup of Irish coffee). Don’t worry – the alcohol cooks off, and the Bailey’s frosting?
So, go for it, take a bite of Irish nighttime. NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting. Update, March 2013: I added more powdered sugar to counterbalance all that butter. Update, March 2014: Want to learn how to serve this cake in a beer mug? Ingredients: For the buttercream: Method: Blarney Castle. Then, preheat the oven to 350F. Buttermilk Blueberry Breakfast Cake. I swear buttermilk is magic.
I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. Nobody.