White Russian Layer Cake Food

WHITE RUSSIAN LAYER CAKE

Steps:

• 1. preheat oven to 350'F Grease and line with parchment rounds, two 9 inch cake pans. Set aside.
• 2. In a large bowl sift together flour, salt, baking powder and pudding mix. Set aside.
• 3. In a measuring cup mix vanilla, Kahlua and cream together. Set aside.
• 4. In another large mixing bowl cream butter and the sugar together. Beat in eggs, one egg at a time.
• 5. Mix flour mixture into batter gradually in thirds, alternating with the Kahlua mixture to the bowl in between adding the flour mixture. Starting and ending with the flour mixture. All in all you will add: Flour, Kahlua, Flour, Kahlua, and then Flour. Completely incorporate but do not over mix.
• 6. Pour batter out evenly between the two pans. Bake on the center wrack for about 32-35 minutes, or until a toothpick comes out almost clean.
• 7. For Vodka glaze, Mix all ingredients together in a small bowl, adding additional confectioner's sugar as needed to make the glaze as thick as you like. I like it to be thick like paint, but not so thick it can't soak into the cakes. Set aside.
• 8. For Frosting: Beat butte, cream cheese r and vanilla together. Slowly add confectioner's sugar until completely incorporated. Gradually add Kahlua and whip until completely smooth. Set aside.
• 9. ASSEMBLY! Once cakes are completely cooled, level off any doming with a serrated knife or cake leveler. Cut each cake in half to make four thin cake layers. Place first layer on a cake circle. Spread a few tablespoons of the vodka glaze evenly over layer, then frost with Kahlua frosting. Repeat this process with the other layers, omitting the vodka glaze on the very top layer. Frost entire cake as desired and garnish with chocolate shavings. Serve cake room temperature.

RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT)

Steps:

• Gather the ingredients.
• In a large bowl, beat together the butter and sugar together until creamy.
• Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
• Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
• Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
• When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
• Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
• Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
• As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.
• Gather the ingredients.
• Pour the milk into a large saucepan and heat, but do not boil.
• In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
• Add 6 tablespoons flour and mix well.
• Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
• Add the butter and vanilla and stir until smooth.
• Remove from the heat and set aside to cool. Stir frequently as the mixture cools.
• Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
• Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
• Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
• When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
• Use an electric knife to get nice, clean cuts and serve.
• Enjoy!

WHITE RUSSIAN

Steps:

• In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.

KAHLUA WHITE RUSSIAN CHEESECAKE

Steps:

• For Cheesecake:.
• Beat cream cheese until smooth.
• Beat in sugar, salt and vanilla.
• Add eggs, 1 at a time, beating well after each.
• Stir in Kahlua and vodka.
• Pour onto crust.
• Set on baking sheet.
• Bake at 350ºF., for 35-45 minutes, depending on whether you have an electric stove or a gas stove.
• My electric stove baked the cheesecake in 35 minutes.
• Cool 5 minutes. Stir the sour cream, and then spread over cake top.
• Sprinkle coconut on top of sour cream
• Then pour cherry sauce onto top of cheesecake.
• For Caramel Nut Crust:.
• In skillet, over low heat, stir 3 tablespoons butter with 3 tablespoons sugar.
• Add 1 tablespoon Kahlua, then heat and stir for 2 minutes.
• Add 1/2 cup chopped pecans to 1/2 cup graham cracker crumb mix.
• While mixture is warm, press in even layer in bottom of 9-inch spring form pan.
• For Kahlua Cherry Sauce:.
• Drain 1(19 ounce) can pitted DARK SWEET CHERRIES in syrup, reserving syrup.
• Mix cherries, 1 tablespoon Kahlua and 1 tablespoon Stoli vodka, (you can use any brand of Vodka.).
• In pan, mix 2 tablespoons each sugar and cornstarch with dash salt which is about 1/8 teaspoon of salt.
• Stir in cherry syrup and 1 tablespoon lemon juice.
• Cook, and stir until boiling, thick and clear.
• Add cherry mixture to top of cheesecake.
• Cool and enjoy.

KAHLUA WHITE RUSSIAN CAKE 1968

Steps:

• Cake:.
• Combine the Kahlua and vodka and white chocolate over simmering water and melt. Remove and cool.
• Sift the flour then measure and place into a bowl with , baking powder, baking soda, salt, in a large bowl and whisk until mixed.
• Cream the butter, shortening, and the sugar until nice and fluffy.
• Add the eggs one at a time, combining well after each.
• Beat in the cooled white chocolate/Kahlua mixture, and combine.
• Add the flour and buttermilk alternating into three portions and combine after each. Just combine after the last addition.
• Pour cake batter into three greased and floured 8 inch cake pans.
• Bake at 350 degrees for 20 to 25 minutes, until tester shows a few crumbs clinging to a toothpick or cake tester.
• Remove and place on wire racks for five minutes. Invert onto rack and cool completely.
• Preparing the Cream:.
• Place the whipping cream, Kahlua, and vodka and confectioner sugar and whip with whisking beaters until stiff.
• Setting up the cake:.
• Place one cake bottom up onto serving plate, and place 3 tablespoons warmed apricot jelly over and spread evenly, then cover with 1/3 of the whipping cream and spread that evenly over the apricot layer.
• Place second cake again bottom side up and again use the last of the warmed apricot jelly spread evenly and 1/3 of the whipping cream over that.
• Place the last cake bottom side up and cover the whole top and sides of cake with the remaining whipping cream, to cover and coat the cake entirely.
• Place covered in the the refrigerator for at least 24 hours.
• Decorate with chocolate curls if desired.

KAHLUA WHITE RUSSIAN CAKE

Steps:

• Grease well and flour lightly two 9-inch cake pans.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine Kahlua, Stolichnaya vodka and chocolate. Place over low heat or hot water until chocolate melts; stir to blend. Cool slightly.
• Resift cake flour with baking soda and powder.
• Cream butter, shortening and sugar until light and fluffy. Beat in eggs, one at a time. Blend in Kahlua mixture, then dry ingredients alternately with buttermilk.
• Divide batter between the cake pans.
• Bake for 25 to 30 minutes until tester inserted in center comes out clean.
• Cool in pans for 10 minutes and then turn out onto wire racks to cool completely.
• Prepare Kahlua White Russian Cream: Beat heavy whipping cream with sifted powdered sugar until thickened. Gradually beat in Kahlua and Stolichnaya vodka, beating until stiff.
• To assemble cake: Spread one cake layer with half the jam and about 1/4 cup Kahlua White Russian Cream. Spread bottom surface of second layer with remaining jam and place on top of first layer. Swirl remaining cream topping on top and sides of cake. Decorate generously with white chocolate curls/shavings. If prepared ahead, refrigerate, removing 30 minutes before servings to capture full flavor.