True Love Cake Food

TRUE LOVE CAKE

Steps:

• Preheat the oven to 300 degrees F. Butter a 9-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• In a large skillet, melt the butter over medium heat. Add the semolina and cook, stirring, until it is very lightly toasted, 2 to 3 minutes. Turn the semolina mixture out onto a large plate to cool to room temperature.
• In a large bowl, with an electric mixer, beat the 6 egg yolks and sugar on medium speed until pale and thick, 3 to 4 minutes. Beat in the honey, rose water, almond extract, cinnamon, cardamom, lemon zest, and salt. Beat in the cooled semolina mixture and fold in the cashews.
• With clean beaters, whip the 4 egg whites to medium-stiff but not dry peaks on medium speed, about 2 minutes. Stir one-quarter of the egg whites into the semolina mixture, then fold the remaining egg whites into the batter. Pour the batter into the prepared pan and smooth the top.
• Bake until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 50 minutes. Let cool completely in the pan on a rack.
• To serve, cut along the edges of the cake to release it from the pan. Using the parchment, transfer the cake to a cutting board and cut into diamonds. Store the cake in an airtight container at room temperature for up to 3 days.

MY TRUE LOVE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth., Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving.

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.