Easy Italian Cream Pound Cake Food

ZUCCOTTO: A CREAMY ITALIAN DESSERT CAKE

Steps:

• Line a 2 1/2 quart bowl with plastic wrap. Have it much larger than you need to cover the top later.
• Cut the sponge cake in half. I love this inexpensive tool.
• Place one slice in the bottom of the bowl. If you're using a loaf cake, cut slices and then triangles and fill the bowl like a jigsaw puzzle to cover every spot, so that the entire bowl is covered.
• Slice a few pieces of the other half of the cake into strips.
• Use the strips to line around the cake in the bowl. This only takes a few minutes, and its very easy!
• Sprinkle the cake with your choice of liqueur. I used Kahlua this time.
• In a medium sized pot (off the heat), stir the egg yolks and sugar together briskly with a wooden spoon.
• Add the flour a little at a time and incorporate into the mixture.
• Heat the milk to boiling and add the vanilla. Begin adding the hot milk to the mixture a little at a time, mixing well in between additions. Do not add too much at once or the eggs may curdle.
• Continue adding the hot milk and stirring continuously with a wooden spoon.
• Once all the milk has been added, put the pot onto medium heat and continue to stir.
• When the mixture comes to a boil, let it cook for 3 or 4 minutes then remove from the heat. Keep stirring as it cools so that it doesn't form a skin.
• Melt the chocolate in the microwave, or in a bowl over some hot water.
• Set aside.
• In a medium sized bowl, beat 10 oz (300 ml) heavy whipping cream with the instant coffee powder until stiff peaks form; set aside.
• To the cooled pastry cream, add 1 Tbsp of Grand Marnier, the 2 oz (57 g) of grated chocolate and the whipped coffee cream. Fold mixture until completely combined.
• Spread 2/3 of the mixture into the cake-lined bowl almost reaching the top, but not completely. Leave a hollow in the middle and don't worry if it doesn't look perfect, it will be fine in the end.
• Add the melted chocolate to the remaining cream.
• Mix well until the color is uniform, then fill the center of the zuccotto.
• Take pieces of the remaining cake and close up the bottom of the zuccotto.
• Sprinkle with more of your chosen liqueur, then seal with plastic wrap and refrigerate for at least 6 hours, but I like to leave it overnight.
• Beat the remaining 8 oz of heavy whipping cream, with the other 2 teaspoons of coffee powder and 2 tablespoonfuls of sugar until stiff peaks form.
• When ready to decorate, remove top plastic wrap and place a FLAT (must be completely flat!) plate or cake stand on top of the zuccotto and invert. Remove the bowl.
• Ta dah! This is my favorite part! Have cracks? Doesn't matter, it's still going to turn out perfectly.
• Spread the coffee-flavored whipped cream all over the zuccotto.
• Make swirls or peaks in the cream, whichever way you like, but it doesn't have to be fancy. Sprinkle with chocolate shavings, curls or more grated chocolate.
• It's best to refrigerate the cake for an hour or so. However, you can serve it immediately if you need to.

ITALIAN POUND CAKE

Steps:

• 1. * Do not preheat oven. Butter & flour a 10" bundt pan - set aside.
• 2. Sift together flours, salt, & baking powder; then set aside.
• 3. Using mixer - cream together the butter, shortening, sugar & cream cheese until light & fluffy. *If using a stand mixer - let this beat together for awhile while you are preparing the next steps.
• 4. Add extracts & mix to combine. Begin to whisk in eggs - 2 at a time making sure they fully incorporate before adding the next set of eggs.
• 5. Whisk in flour mixture alternating between the milk. Always beginning with the flour & ending with the flour. Mixing just until incorporated - over mixing at this point will make for a tough cake.
• 6. Pour batter into prepared pan, put pan in oven & set temperature to 350 degrees. Bake cake between 1 & 1.5 hours or until cake tester comes out clean. Begin watching cake after 45 minutes - if top begins to over brown - tent with foil for the remaining baking time. Begin to test cake at the 50-minute mark. Depending on your oven (gas/electric) the cake will cook faster/slower. You don't want to overcook this cake or it will be very dry & crumbly.
• 7. Allow cake to cool in pan for 15-30 minutes then remove from pan & cool on wire rack.
• 8. Once cool - mix powdered sugar & lemon juice together & drizzle over the top of the cake.
• 9. Notes: *You can cook this in any pan you like - doesn't have to be a bundt pan - you can use 2 loaf pans too. *You can use all butter in place of shortening if you like. *If you do not have cake flour you can use all, all-purpose flour instead. *When testing your cake - if a few crumbs stick to your toothpick/tester it's good to go -- just as long as there is no raw batter stuck to it.

EASY ITALIAN LEMON POUND CAKE RECIPE - (3.7/5)

Steps:

• Preheat oven to 300°F. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

EASTER LAMB CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

ITALIAN CREAM CAKE

Steps:

• For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
• COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
• BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
• For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.

EASY ITALIAN CREAM POUND CAKE

Steps:

• 1. Mix cake mix, oil, water, and eggs on medium speed for 1 minute.
• 2. Mix in coconut pecan frosting for 1 minute.
• 3. Pour into greased Bundt pan and bake at 350 degrees for 40-45 minutes, or until done. This cake is good by itself, but if you like, you can drizzle with a little cream cheese frosting while warm, or dust it with confectioners sugar. I sometimes drizzle with frosting then garnish the top with chopped pecans.

ITALIAN CREAM CAKE I

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

CAKE MIX ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
• With electric mixer, beat for 2 minutes at medium speed.
• Fold in the chopped nuts and coconut.
• Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
• Bake for 45 minutes or until toothpick inserted off center comes out clean.
• Cool completely before frosting.
• In a medium sized mixer bowl, blend the butter and cream cheese.
• Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
• Frost cake with frosting and sprinkle with coconut.

ITALIAN CREAM POUND CAKE

Steps:

• Cream together butter, shortening and cream cheese with sugar until very light.
• Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
• With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
• Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
• Have ready, a greased and floured tube pan, add batter.
• Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous.
• Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes.
• Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
• This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.