"Top 40" favorite dessert recipes
My very good friend is turning 40 in a few weeks and I wanted to put together a "Top 40" list of delicious dessert recipes for her. I am looking for help from fellow chowhounders to share their favorite recipes for sweet treats! Please share your all-time favorites with me. Thanks!
re: principessa del pisello
Sure! This is the one that I use. There are other cake recipes that include fat in the batter, but I prefer mine without - and it gives the cake a wonderful lightness to it even with the milks added.
1 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
6 large eggs, separated
1 teaspoon vanilla extract
1 cup sugar
One 14-ounce can sweetened condensed milk
One 12-ounce can whole evaporated milk
1 1/2 cups heavy cream
1/2 cup dark rum
1/2 cup coconut milk (optional)
Topping - Whipped Cream Frosting
1 cup heavy cream
2 to 3 Tablespoons confectioners' sugar
1 teaspoon vanilla
Combine the three milks in a sauce pan and heat until warm. Refrigerate for a few hours and whisk in rum before using.
Whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the whisk beat till soft-peak stage, add a Tablespoon of the sugar to stabilize, and continue beating until stiff. Pour the meringue into a large bowl (you can reuse the same bowl for the next step, no need to rinse).
Beat the egg yolks in the mixer with the sugar and vanilla until thick and pale. Stir in the dry mixture to blend, then incorporate the meringue until mixture is somewhat even, but still very light and fluffy; try not to overmix.
Pour into butter and floured 9-inch square pan. Bake in a preheated 325 degree oven for 30 minutes, lower the temperature to 310 and bake for another 20 to 25 minutes. Cake should be firm and golden; toothpick should come out clean.
Let the cake cool before inverting onto a rack to cool. Invert cake right side up on a rimmed platter, poke holes through-out.
Stir the rum into the milk glaze and slowly pour the glaze over the top of the cake while it seeps in, try to get as close to the sides as possible without spilling onto plate; add as much as the cake will hold; a little excess is okay and will eventually get absorbed by the cake; the idea here is to pour slowly as the cake absorbs the glaze, and not allow the cake to sit in more liquid than necessary.
Refrigerate the cake overnight. Frost the cake with whipped cream topping, lightly dust with powdered cocoa and drizzle dulce de leche swirls over the topping. Cut into squares (if you haven't already) and serve.
Top with Whipped cream topping lightly dusted with natural cocoa powder, dulce de leche drizzle if desired, and garnish serving pieces with maraschino cherries.