Easy Dessert Cookbook 60 Recipes No-Bake & Baked Sweets Make at Home: Desserts recipes easy recipes including cookies, bread, brownies, cupcakes simple ... for kids (Desserts Cookbook Make at Home) by HOPPMAN CHRISTINE

Author:HOPPMAN, CHRISTINE [HOPPMAN, CHRISTINE]
Language: eng
Format: epub, pdf
Published: 2020-10-10T16:00:00+00:00

Chambord Layer Cake​

Ingredients

1 1/2 cups . self-rising flour

1 1/4 cups . all-purpose flour

1 cup whole milk

1 tablespoon pure vanilla extract

2 cups unsalted butter

2 cups sugar

4 large eggs

1 tablespoon heavy cream

1 tablespoon chambord liqueur

1 tablespoon cranberry juice

4 cups sifted confectioners' sugar

1 cup chambord black cherry preserves or black raspberry preserves

Directions

Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 9-inch cake pans with softened butter. Cut three 9-inch circles out of parchment paper and fit them in to the bottoms of the cake pans. Lightly coat the paper circles with butter and reserve. Make the batter: Combine the flours in a medium-size bowl and reserve. Combine the milk and vanilla in another medium-size bowl and reserve. In a sizable bowl, by using a mixer set at medium speed, beat 1 cup butter until smooth -- about three minutes. Gradually add sugar and beat until light and fluffy -- about 3 more minutes. Add the eggs individually and beat after every addition -- about 2 minutes. Reduce mixer speed to low, add half the flour mixture, and beat until incorporated. Add the milk mixture, beat until smooth, add remaining flour, and beat until incorporated. Bake the cake: Evenly divide batter among the prepared pans and bake on center rack until a tester inserted in to the center of every cake layer comes out clean -- about thirty minutes. Cool the cake, in the pans, on a wire rack for 20 minutes. Release the cake from pans and cool completely on the rack. Assemble the cake: Cream remaining butter in a medium-size bowl, by using a mixer set at medium speed, until smooth -- about three minutes. Add the cream, Chambord, and juice and beat until smooth. Gradually add the confectioner's sugar, beating continuously, until well incorporated. Place a cake layer on a serving plate and spread 1/2 the preserves over it. Top with the next layer and the rest of the preserves. Place the 3rd layer at the top and ice the sides and top of cake with the frosting.

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