Love Cake Recipes

ITALIAN LOVE CAKE

Steps:

• Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
• Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
• Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
• Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

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.

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.

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.

LEMON LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
• Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
• Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
• Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
• Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

LOVE CAKE

Steps:

• Grease and line a 20 cm (8 inch) square tin with 2 thicknesses of greaseproof paper.
• Brush inner paper with melted butter.
• Soften butter and mix with semolina.
• Beat the egg yolks and caster sugar until thick and creamy.
• Add semolina and butter mixture and beat until well mixed.
• Add in the cashews, pumpkin preserve, rose water, honey, lemon rind and spices. Set aside.
• Beat egg whites until they hold firm peaks and fold into the mixture.
• Add the almond essence and brandy (optional).
• Pour the mixture into prepared tin and bake in moderately slow oven (Oven temperature 150 celsius/300 Farenheit) until cake is evenly golden brown on top and feels firm to the touch.
• Remove from oven and leave in the tin till quite cool before turning out.
• Cut into small squares and serve as is or with custard or vanilla ice cream.