Tearimiss You Vanilla Rum Cake Soaked With Coffee Rum Syrup And Whipped Cream Marsala Mascarpone Frosting Food

RUM CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
• To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
• Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
• While the cake is in the oven, make the syrup: In a small saucepan, combine butter, water, and sugar. Cook on medium-low heat until sugar dissolves and syrup forms. Turn off heat and mix in rum. Set aside until the cake is ready.
• When the cake is out of the oven pour about half of the syrup gently and slowly over the cake. Allow cake to cool for 10-15 minutes, then, run a knife gently around the edges of the cake, and remove cake from pan, carefully inverting it onto a plate. After inverting the cake, brush top and sides of the cake evenly with the rest of the syrup. Allow cake to cool to room temperature.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

COFFEE COMPUESTAS

Steps:

• Cut the tortillas to approximately 4-inch diameter circles (it's a good idea to put them on a cutting board and, using a plate as a template, slice around the tortilla with the tip of a sharp paring knife).
• Spread the tortillas on a dry surface for about 2 hours to let them dry; this will prevent them from splattering. In a skillet or electric fryer, heat 1-inch of oil to 375 degrees F. If you do not have a thermometer, wait until the surface of the oil begins to shimmer -- if it smokes, it's too hot. Drop a tortilla into the hot oil and hold it submerged with a pair of tongs for 20 seconds. Continue to fry for 1 to 2 minutes, until it turns golden brown and floats to the top of the oil, surrounded by a thin ring of tiny bubbles. Flip the tortilla over and fry for 30 seconds to tan the other side. Drain on paper towels. Repeat with the remaining tortillas.
• In a bowl, dissolve the espresso powder in 2 teaspoons of hot water. Mix the mascarpone and confectioners' sugar and fold in the dissolved espresso powder with a rubber spatula. Cover and chill for at least 1 hour or overnight.
• Set a rack in the middle of the oven and preheat to 350 degrees F. Place the tortillas on an ungreased cookie sheet. Mix the cinnamon and sugar together and sprinkle the sugar mix over the fried tortillas. Bake for 4 minutes or until the sugar just melts. Just before serving, spread the flavored mascarpone on 6 of the tortillas. Arrange the berries or fruit on the mascarpone and place the remaining tortillas on top, sugared side up.

DEVIL'S FOOD CAKE SOAKED IN RUM

Steps:

• Mix flour, soda, salt and sugar into food processor.
• Pulse with metal blade; set aside.
• Cream shortening in mixer until soft.
• Add sifted dry ingredients and 3/4 cups milk.
• Mix till well blended.
• Add vanilla, eggs, and melted chocolate, and remaining milk.
• Beat 1 minute longer.
• Pour into well greased and floured 2 9-inch layer pans.
• Bake in 350 degreeee oven for 30 minutes.
• Set on wire rack for 5 minutes then invert; poke holes with fork all over one side of cake and pour rum on both layers.
• Let rest for 30 minutes or overnight.
• Then frost with my Recipe #51345.

TIRAMISU II

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.