German Cobbler Cake Rsc Recipes

GERMAN COBBLER CAKE #RSC

Steps:

• Preheat oven to 300°F Generously grease and flour dust a Bundt pan.
• Peel, core and dice pears and peaches. Put in a bowl and toss with cinnamon and 1/2 cup of the sugar; set aside.
• In large mixing bowl, mix the remaining sugar, oil, honey, lemon juice,and vanilla. In another bowl, stir together flour, baking powder and salt. Add the dry ingredients to the batter alternating with the eggs. Mix well after each addition. Fold in the peaches and pears with their juices. Pour into the prepared bundt pan. Cover tightly with aluminum foil.
• Roll up a piece of aluminum foil to form a ring and place in the bottom of a 12' round cake pan. Place the bundt pan on the foil ring inside the cake pan. Press to level on the foil. Pour 2 cups warm water in the bottom of the cake pan.
• Put in oven. Bake for 2 hours then remove foil cover and test for doneness. If not done, leave foil off and continue baking until the cake tests done.
• Remove from oven and allow to cool 10 minutes. Invert onto serving plate. Serve with a dollup of topping.
• While cake bakes, prepare topping. Put cream and vanilla in a medium bowl. Beat on medium speed until soft peaks form. Add powdered sugar. Beat on slow speed to incorporate and then beat on medium speed until soft peaks form. Cover with foil and refrigerater until ready to serve.

MOCHA FLAN CAKE ALMENDRADO #RSC

Steps:

• Heat oven to 350 degrees. Spray a 14 cup fluted tube pan (Bundt) thoroughly with non-stick cooking spray. In a small bowl, dissolve 3/4 teaspoon instant coffee granules in boiling water. Stir in caramel topping. Pour topping mixture into prepared pan.
• In a small bowl, heat 1/4 cup cola beverage; dissolve remaining 1 teaspoon coffee granules in heated cola and mix with remaining 1 cup cola. Place cake mix, cola mixture, 1/2 cup canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
• To make the flan layer, place softened cream cheese cubes, condensed milk, heavy cream, and skim milk into a food processor bowl fitted with a metal blade. Add remaining 4 eggs and almond extract and process until smooth, pulsing at first so it doesn't splatter. Spoon mixture over cake batter in pan. Using a sheet of Reynolds Heavy Duty Non-stick aluminum foil, with non-stick side facing cake, cover the pan TIGHTLY with the foil - important!
• Place the covered tube pan, fluted side down, into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot (heated to just below boiling) around covered pan about half way up the pan for a bain marie. Bake in 350 oven for 2 hours. Remove fluted cake pan from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature; sprinkle toasted sliced almonds over top of flan. Place chocolate chips in a small microwave-safe bowl with remaining 1/2 teaspoon canola oil. Microwave on High for about 45 seconds stirring halfway through, until melted. Place mixture into a sandwich size ziplock plastic bag and seal. Just barely cut one of the corners to make a pastry bag. Squeeze and drizzle chocolate over almonds. Refrigerate until chilled completely before serving.

GERMAN CHOCOLATE DUMP COBBLER CAKE

Steps:

• 1. First, make a sauce: Melt 1 stick of butter in a non-stick saucepan on a medium heat. Add the brown sugar, and heat until it comes to a boil; stirring constantly. Add the evaporated milk, and heat for 3 minutes; stirring to blend well. Take it off the heat and let cool.
• 2. After the sauce has cooled down: Spray a 9x13 cake pan with Pam (or any cooking spray). Preheat oven to 350 degrees.
• 3. Spread the coconut and pecans evenly over the bottom of the cake pan. Pour the sauce slowly over the coconut/pecans, making sure to get it evenly distributed. Next, sprinkle the dry cake mix evenly over the top. Melt the other 2 sticks of butter and pour that over the dry cake mix. Bake in a 350 degree oven for 40 to 45 minutes.

GERMAN QUARK CAKE

Steps:

• Preheat oven to 175 degrees Celsius.
• Beat together the first seven ingredients till well blended.
• Mix baking powder with flour and sift. Fold into the quark mixture.
• Butter and flour a loaf pan. Pour batter into it.
• Bake for 45-55 minutes until top is lightly browned. Remove from heat - it will flop down again when cool; that's normal.
• (Variations: Add small slices of apple, maraschino cherries cut in halves or raisins or cranberries pre-soaked in rum.).

COBBLER CAKE

Steps:

• Heat oven to 375.
• Place the butter in the baking pan and allow it to melt in the warming oven.
• The butter should be bubbly before batter is added.
• Mix well, the milk, flour, sugar, and the vanilla.
• Pour batter into the buttery pan. Close oven.
• In about 10 minutes or so, open the oven and pull out pan on the oven rack.
• Carefully spoon the fruit or berries you've chosen evenly throughout the Cobbler Cake.
• Most of these spoons will sink a good bit into the batter, and that's good. You may even help the sinking of the more stubborn.
• Continue baking until top is golden brown.
• You'll find the heavy sugar and butter gives in a chewiness an texture that makes you think about a cobbler -- anyway.

GERMAN LEBKUCHEN CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• For syrup:
• Using vegetable peeler, remove peel (orange part only) from oranges in strips. Mince enough peel to measure 4 tablespoons. Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 tablespoons peel for cake) in heavy medium saucepan. Boil until reduced to 3/4 cup, about 10 minutes. Set honey syrup aside.
• For cake:
• Preheat oven to 350°F Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour. Using electric mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved 2 tablespoons minced orange peel. Add eggs 1 at a time, beating well after each addition. Sift flour, baking soda and baking powder into medium bowl. Mix half and half and lemon juice in small bowl. Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. (Cake will not rise to top of pan.) Cool cake 20 minutes. Run small sharp knife around pan sides to loosen. Turn cake out onto rack; cool. Peel off paper. (Can be made 1 day ahead. Cover syrup and cake separately and let stand at room temperature.)
• For frosting:
• Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using electric mixer, beat butter and cream cheese until light. Add chocolate and 1/4 cup honey syrup and beat until smooth and light. Chill until thick enough to spread, stirring occasionally, about 20 minutes.
• Cut cake horizontally in half. Place bottom layer cut side up on platter. Brush with 1/4 cup honey syrup. Spread 1 1/4 cups frosting over. Brush remaining 1/4 cup syrup over cut side of top cake layer. Place cake cut side down atop filled layer. Set aside 2/3 cup frosting for garnish. Spread remaining frosting over top and sides of cake. Press almonds around sides. Spoon remaining 2/3 cup frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices or orange peel ribbons. (Can be prepared 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.).