SAND "CAKE"
If you're a fan of chocolatey dirt cake, you'll love this vanilla version. The key difference? Use crushed vanilla wafers rather than chocolate sandwich cookies!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 18 servings, about 1/2 cup each.
Number Of Ingredients 6
Steps:
- Crush wafers in large sealable plastic bag with rolling pin. (Or, process in food processor or blender until finely crushed.).
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and half of the crushed wafers. Spoon into 13x9-inch dish; sprinkle with remaining crushed wafers.
- Refrigerate 1 hour or until ready to serve. Decorate with fruit snacks. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 4.6421 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PERFECT SAND CAKE
This recipe is the final result of all cake recipes I have ever tried and this is (in my opinion) the best recipe you could use for having a great cake. I consider this recipe is the basic mixture I use and then I use any of the variations I know to end up with a different cake each time. Note: Regarding the flour, I either use 3 cups of all-purpose flour or 2 cups all-purpose flour + 1 cup whole-wheat flour to have that grainy rustic texture of cake which I like, so it depends on your personal taste.
Provided by Huda salih
Categories Dessert
Time 1h10m
Yield 16 pieces
Number Of Ingredients 24
Steps:
- Put the oil in electric mixer bowl, put in sugar, beat the mixture until blended.
- Add the eggs one at a time, beating well after each addition.
- Mix yogurt with water.
- Add flour in thirds alternating with yogurt and water mixture.
- Add baking powder, baking soda and one of the variations mentioned above (or you can be creative and add whatever you like).
- Pour the cake mixture (the mixture shouldn't be thick, it is almost watery in consistency).
- In greased, floured cake pan (I prefer the one with the whole in the middle or a loaf pan for easy cutting).
- Put the cake in COLD oven, set the heat at 180°C, let the cake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
- Remove the cake from the oven,let it sit for about 10 minutes, remove from pan.
- Let the cake cool on wire rack (or I put the cake in plastic bag and close it while the cake in it so the outer surface of the cake won't be hard, it will be soft instead.
- Optional: You may sprinkle icing sugar on the face before cutting into pieces.
- Serve the cake with orange juice, coffee or hot tea.
Nutrition Facts : Calories 456.8, Fat 18.6, SaturatedFat 2.9, Cholesterol 67.1, Sodium 91.4, Carbohydrate 69.5, Fiber 3.5, Sugar 42.8, Protein 6.7
SAND CAKE
Provided by Robert Farrar Capon
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugars together thoroughly.
- Add eggs one at a time, beating thoroughly after each addition.
- Sift starch, cake flour and baking powder together and add, mixing thoroughly.
- Add vanilla and lemon rind, mix batter well, pour into buttered and floured tube pan and bake for 45 minutes or until cake tester comes out clean.
- When cool, remove from pan and sprinkle with powdered sugar. Serve in slices with vanilla ice cream and lingonberries.
SAND CAKE
Sand cakes are typical fare at German Kaffeeklatsch (coffee with some friends at about 4 p.m.). I post this in answer to a request for Sand Cake. This is different from the classical one (a pound cake), where you cream the butter with sugar and eggs, then add flour. This should be more like a firm sponge cake, where you beat eggs with sugar first, then fold in flour and MELTED butter! -It is from one of my favourite cookbooks "Schwarzer, Horst et al.: Das ist Kochen, Germany, 1981". I haven't tried it yet, so if you do, let me know. :)
Provided by Inge 1505
Categories Breads
Time 1h30m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: Recipe states to only grease and flour the bottom of the form, so that the cake will rise evenly and not only in the middle. You are supposed to loosen the sides with a thin sharp knife after baking, before removing the rim!
- Preheat oven to 375 F (190 C).
- Brush springform bottom with melted butter. Put in fridge until firm (2 min). Add flour and shake over sink until evenly dusted, shake out excess flour.
- Melt butter without browning. You will need it to be liquid, put barely warm.
- Mix flour and cornstarch.
- Put the eggs, sugar, salt and lemon zest in a large bowl and put this over a water bath (put bowl over a shallow pan filled with hot water, so eggs will get warm without curdling). Beat egg mixture on water bath until thick and heated to 97 F (36 C). Test temperature by bringing a drop of the mixture to your lower lip. It should feel neither hot nor cold (body temperature).
- Remove mixture from water bath and beat on low speed until cold again. (You could do this in a cold water bath to quicken the process).
- Sift flour/cornstarch over egg mixture.
- Pour barely warm butter over eggs/flour.
- With a rubber spatula fold flour and butter carefully but thoroughly into egg mixture.
- Fill batter in prepared form. Bake in the lower third of oven 30-40 minutes, until a wooden skewer inserted into the middle comes out clean, no crumbs attached.
- Remove from oven and let cool in form for 15 minutes. Loosen rim with a thin sharp knife and remove from the form. Let cool completely.
- Dust with powdered sugar and serve as is, or better, after at least 6 hours (to firm up), half horizontally and fill with any cake filling and top with a topping of your choice.
- NOTE: This batter can be baked in a 9x5 inch loaf pan or a bundt form as well, baking time will be longer though, so reduce heat to 350F (180 C).
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