Date Cream Cake Filling Food

DATE CREAM PIE

Steps:

• Gather the ingredients.
• Cut the dates into quarters.
• Transfer the cut-up dates to a medium saucepan. Cover the dates with water and place the pan over medium heat.
• Bring to a boil, reduce the heat to low, and cover the pan. Simmer until the dates are very tender.
• In a bowl, combine the milk, sugar, salt, and flour; add to date mixture and then add beaten egg.
• Cook the mixture until thickened, stirring constantly. Remove from the heat and set on a rack to cool completely.
• Pour the cooled filling into the baked pastry shell . When the filling is firm, cover with the whipped cream.
• Gather the ingredients.
• In a mixing bowl with an electric mixer, beat the whipping cream until soft.
• Beat in the sifted confectioners' sugar and vanilla extract and continue beating until stiff.
• Spread over the cooled pie filling.
• Serve and enjoy.

CREAM FILLING

Steps:

• Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
• Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
• Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.

DATE CREAM CAKE FILLING

Steps:

• Combine the milk and the irish cream and chopped dates in top of a double boiler and cook until it's hot and has a smoother texture.
• Meanwhile, combine the flour, sugar and egg, blending until smooth. Set aside. Toast your pecans in a dry pan and then chop. Toast your and coconut in the same dry pan and add to the pecans. Set aside.
• Re-stir your egg mixture and add to the hot milk mixture. Cook, stirring, until thick. Cool.
• Stir in the pecans and coconut. Spread between the layers of your cake.

MOIST DATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 C). Grease and flour two 8 inch round cake pans. Set aside. Put dates in a bowl with soda and pour boiling water on top. Set a side.
• In a large mixing bowl, mix together 1 cup sugar, 2 1/2 cups flour and 1 cup chopped walnuts. Add egg, 1 teaspoon vanilla, pinch of salt and tablespoon butter. Mix to combine. Finally, stir in chopped dates with liquid. Mix well. Pour batter into prepared pans.
• Bake for 25 to 30 minutes. Cake will pull away from sides of pans and be golden brown.
• In a medium saucepan, combine buttermilk, 1 cup sugar, pinch of salt and 4 tablespoons flour. Cook on medium heat until thickened. Stir in 1 teaspoon vanilla and remaining cup of walnuts.
• Spread mixture between layers and on top of cake. Let filling run down the sides of cake.

DATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.
• In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.
• Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.

STRAWBERRY CREAM CAKE FILLING

Steps:

• Add sugar to strawberries and set aside.
• Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
• Stir gelatin mixture into strawberries and allow to cool.
• Whip cream until stiff.
• Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
• Refrigerate until set.

CREAM CUSTARD CAKE FILLING

Steps:

• Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly.
• Cook until the mixture thickens.
• Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes.
• Remove from heat and cool; add vanilla.

ITALIAN CREAM-FILLED CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.