Love Cake Food

LOVE CAKE

Steps:

• Preheat the oven to 300 F (150 C) and line an 8-inch (20 cm) square baking dish with parchment paper.
• In a dry pan, roast the fine semolina without stirring it and without coloring it.
• When the semolina is still hot, add the butter and mix well until the butter melts and mixes well with the semolina. Set aside.
• Separate the eggs.
• In a large bowl or the bowl of a stand mixer, beat the egg yolks and sugar until the mixture whitens and doubles in volume.
• Add the lime zest, honey, spices, rose water, almond extract and mix well.
• Add coarsely ground cashews and puhul dosi and mix well.
• Add the mixture of semolina and butter and incorporate with the spatula, without beating.
• In another bowl or the bowl of a stand mixer, beat the egg whites until stiff.
• Add the egg whites gently to the previous preparation and combine everything without beating.
• Pour the mixture into the mold and gently tap it on the work surface two or three times to expel any air bubbles.
• Bake for 1 hour 20 minutes.
• Allow the cake to cool completely before cutting square shaped portions and serve.

ITALIAN LOVE CAKE

Steps:

• Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
• Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
• Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
• Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

LEMON LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
• Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
• Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
• Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
• Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

CHOCOLATE MARBLE LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
• Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

SICILIAN LOVE CAKE

Steps:

• Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
• To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
• To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

LOVE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside.
• In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix. Reserve the fudge package for another use. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes.
• Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Add chocolate chips. Whisk until well combined, about 2 minutes.
• Pour 2/3 cup of the cake batter into the pan. Add cocoa powder to the remaining batter and pour over the batter in the pan. Gently swirl in the cocoa batter creating a marble look. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. Bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked.
• Remove cake from oven and set aside to completely cool.
• To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Using an electric mixer, whisk until thick and glossy, about 1 minute. Gently fold in prepared whipped cream until well combined.
• When cake is completely cool, carefully transfer it to a decorative serving platter. Spread frosting evenly over the top of the cake and serve.
• Store leftovers in the refrigerator.

PUMPKIN LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
• Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.
• Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the rest of the mascarpone in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.

AMORE-THE ITALIANO LOVE CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 F degrees.
• To make the cake, combine the powdered sugar and cake flour.
• In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form.
• Beat in the sugar, a little at a time, and beat until stiff but not dry.
• With a rubber spatula, fold in the dry ingredients until the flour is just incorporated.
• Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
• Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown.
• Invert the pan onto a bottle or funnel and cool completely.
• To assemble, using a serrated knife, cut the cake into three layers.
• Sprinkle each layer with some of the amaretto.
• Place one layer on a serving plate.
• Spread the pistachio ice cream on the bottom layer and top with the second layer.
• Spread the chocolate ice cream on the second layer and top with the third layer.
• Freeze the cake for 20 to 30 minutes, or until set.
• Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks.
• Spread on the top and sides of the cake.
• Return to the freezer.
• Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.
• Line a baking sheet with aluminum foil.
• Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick.
• Let chocolate set for 15 minutes.
• Using an oiled heart shaped cookie cutter, cut out hearts.
• Place them on top of the cake.
• Keep cake in the freezer until ready to serve.

ITALIAN LOVE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
• In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
• Spoon over unbaked cake.
• Bake cake for 1 hour.
• Cool.
• Mix instant pudding with milk; fold in whipped topping.
• Spread over cake; refrigerate.

LOVE CAKE

Steps:

• Grease and line a 20 cm (8 inch) square tin with 2 thicknesses of greaseproof paper.
• Brush inner paper with melted butter.
• Soften butter and mix with semolina.
• Beat the egg yolks and caster sugar until thick and creamy.
• Add semolina and butter mixture and beat until well mixed.
• Add in the cashews, pumpkin preserve, rose water, honey, lemon rind and spices. Set aside.
• Beat egg whites until they hold firm peaks and fold into the mixture.
• Add the almond essence and brandy (optional).
• Pour the mixture into prepared tin and bake in moderately slow oven (Oven temperature 150 celsius/300 Farenheit) until cake is evenly golden brown on top and feels firm to the touch.
• Remove from oven and leave in the tin till quite cool before turning out.
• Cut into small squares and serve as is or with custard or vanilla ice cream.

PERSIAN LOVE CAKE

Steps:

• For candied rose petals: Whisk egg whites in small bowl until foamy.
• Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
• Dry on nonstick rack at least 6 hours or overnight.
• For cake: Preheat oven to 325 degrees.
• Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line pan bottoms with parchment paper; butter parchment.
• Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth.
• Add yolk mixture to dry ingredients; whisk until smooth.
• Beat egg whites in medium bowl until soft peaks form.
• Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.
• Fold whites into batter in 3 additions. Divide batter between prepared pans.
• Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
• Cool in pans on racks 15 minutes.
• Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.).
• For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes.
• Chill until cold.
• Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form.
• Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over.
• Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
• Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.

ME AMORE' - ITALIAN LOVE CAKE

Steps:

• For The Cake:.
• Preheat the oven to 350 degrees*.
• Grease and flour a 12x15x3 cake pan.
• Prepare the cake according to the package instructions; using the 3 eggs and vegetable oil.
• Pour the cake mix into the prepared pan, spread evenly, and set aside.
• SPECIAL TIP: If desired, mix cake batter using 1 cup water and 1/4 cup Anisette, Limoncello, Frangelico or other liqueur in place of the 1 1/4 cups of water as called for on the package directions.
• With a mixer on medium speed, beat the remaining eggs; add the ricotta cheese, sugar and vanilla. Beat until sooth and fluffy.
• Carefully pour over the middle of the cake mix. DO NOT SPREAD OR BLEND THE TWO BATTERS TOGETHER.
• Bake for 1 hour, or until a toothpick comes out clean when inserted. (Ricotta cheese will go to the bottom.)
• Remove from the oven; cool in pan on baker's rack.
• For The Topping:
• In a food processor or blender, blend the first 5 ingredients together.
• Add chilled butter cubes; cut in until the mixture looks like wet sand.
• To Finish Off The Cake:.
• Cool cake until warm, about 1 hour. Evenly sprinkle the cinnamon-sugar crumbles over the cake.
• Serve with vanilla ice cream or gelato and a cup of steaming espresso. "That's Amore' !".
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• TO DRAIN RICOTTA CHEESE: Wrap ricotta in a double layer of cheesecloth. Place in a colander, weighed down with 2 or 3 soup-like cans from your pantry. Drain over a bowl in the refrigerator for at least 1 hour.
• *NOTE: If using a glass baking dish or disposable foil pan, bake at 325 degrees for 1 1/2 hours.