Cashew Lovers Cake Recipes

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.

LAYER CASHEW CAKE SANS RIVAL

Steps:

• Preheat oven to 300 degrees F/150 degrees C. Butter and flour four 8-inch/20 cm cake ring /s. Place prepared rings on a baking sheet layered with parchment paper.
• mix ground and chopped cashews and all-purpose flour in a bowl and set aside. Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar.
• Then switch the mixer to high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add flour/nuts mixture to the beaten egg whites and mix with a rubber spatula until well combined.
• Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula or just pipe from a pastry bag. Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each of them onto another parchment paper sheet. Peel off the parchment from the bottom and allow it to cool.
• To make Sansrival icing, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240 degrees F or 115 degrees C.
• Reset the mixer to low speed and gently pour sugar syrup over the beaten egg yolks and beat. Transfer the ready egg yolks/sugar mixture to another bowl, cover with plastic film and let it cool.
• Beat the softened butter at low speed until smooth in a separate bowl. Switch the mixer to medium speed and continue to beat until volume increases. Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture. Whisk until the Sansrival icing is smooth.
• place the first meringue disk on a serving board. Spread the Sansrival icing on top of the disk. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue disks and Sansrival icing. Cover the top of the cake and its edges with icing. Sprinkle with roasted chopped cashews.

CASHEW LOVER'S CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 15x10x1-inch pan.
• Reserve 2/3 cup cashews for garnish. Place remaining cashews in food processor or blender; cover and process until finely ground.
• Make cake batter as directed on box. Stir in ground cashews. Pour into pan.
• Bake 18 to 23 minutes (20 to 27 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Cut cake crosswise into 3 pieces; freeze pieces in pan 1 hour.
• In medium bowl, beat cream cheese and butterscotch caramel topping on low speed until well blended. Gradually beat in whipping cream on low speed. Beat on high speed about 4 minutes or until mixture thickens and soft peaks form.
• Remove 1 cake piece from pan, using wide spatula; place on serving plate. Spread 3/4 cup caramel mixture over cake piece. Top with second cake piece; spread with 3/4 cup caramel mixture. Top with third cake piece. Frost sides and top of cake with remaining caramel mixture. Sprinkle reserved whole cashews over top of cake. Cover; refrigerate about 1 hour or until ready to serve. Store covered in refrigerator.

CASHEW NUT CAKE(ARUBA)

Steps:

• Cake:.
• Cream margarine and sugar until smooth. Add egg whites and mix well. Add the rest of the cake ingredients and mix well. Grease a 9″ round cake pan and bake at 350ºF for 25 minutes. Let cool.
• Frosting:.
• Beat egg whites with sugar until stiff. Add margarine, salt, almond extract and beat well. Spread on top and sides of cake.
• SERVING SUGGESTIONS:.
• Traditional decorations are maraschino cherries and lime confetti(small pieces of shredded lime peel).