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INGREDIENTS FOR THE CAKE -20oz can crushed pineapples in 100% juice -3 ¾ cups all purpose flour -2 tsp baking powder -3/4 tsp baking soda -1/2 tsp salt -1 ½ cups (3 sticks) butter (room temp) -1/2 cup brown sugar (packed into 1/2 cup) -2 cups granulated sugar (that’s regular white sugar) -5 large eggs (room temp) -2 tsp vanilla extract -1 tsp lemon extract -1 ½ cups buttermilk (room temp) -2 TBS pineapple juice (reserved from crushed pineapples) -shortening to coat cake pans -1/4 cup all-purpose flour to dust pans -4 (9 inch) cake pans -mixer with paddle attachment or hand mixer with beaters and large bowl -spatula -sifter or large wire strainer DIRECTIONS FOR THE CAKE -Pre-heat the oven to 350 -Prepare the cake pans with shortening and flour -Strain pineapple juice and keep juice in a separate bowl from the crushed pineapples. -Measure 4 Tablespoons of pineapple juice from the main juice and put the 4 Tablespoons in a separate bowl. (Only use 2 Tablespoons of pineapple juice for cake. -Sift together flour, baking powder, baking soda and salt and set aside -Place the butter into the mixing bowl and beat on high about 1 minute,, until creamed. -Add the brown sugar and the granulated sugar and beat on high about 3 to 4 minutes or until the ingredients are mixed well and creamy. -Stop the mixer and scrape the sides and bottom of the bowl a few times while blending. -Once the batter is blended, add the eggs one at a time. Blending on medium speed after each addition. -Once the eggs are mixed in, stop the mixer and scrape down the sides and bottom of the bowl. -On medium speed, blend in the vanilla extract, lemon extract, and 2 Tablespoons of pineapple juice. -DO NOT OVER MIX THE NEXT STEPS. THE END RESULTS SHOULD BE CREAMY BUT SOMEWHAT THICK. LIKE PANCAKE BATTER. -With the mixer off, add about 1 cup of the flour mix first and turn the mixer on low. -While the mixer is on low, add ½ cup of butter milk. -Turn mixer off. Scrape the bowl and add another 1 cup of the flour mix. Continue mixing. -Add another ½ cup of buttermilk and mix. -Continue pattern, ending with flour. -Mix everything on low a few seconds and then scrape down the bowl. -Pour two cups of batter in each pan. -Spread the batter to the edge of the pan with a spatula. -Tap the pans with the cake inside a few times to level the batter. -Place the pans in the oven on a rack in the middle of the oven. (Cook two cakes at a time if necessary) -Bake the cakes for 20 minutes. -Test the cakes for doneness by inserting a toothpick in the center. If the toothpick comes out with no batter stuck to it, the cakes are done. If there is batter stuck to the toothpick, bake 5 more minutes and re-test. -Make sure NOT to overbake the cakes. -Once the cakes are done, place on a rack. -Cool the cakes completely in the pans about 1 hour. -Once the cakes are completely cooled, run a butterknife around the edge of the inside of the cake pan. -Turn the cake over on to the cooling rack. -WHILE THE CAKES COOL IN THE PANS, MAKE THE PINEAPPLE FILLING AND THE FROSTING INGREDIENTS FOR PINEAPPLE FILLING -1 cup of granulated sugar -3 TBS of corn starch -3/4 cup (aprox) Remaining, reserved pineapple juice (There should still be 2 TBS saved for frosting in a bowl from the cake ingredients) ¼ cup of water -Reserved, drained, crushed pineapples from 20 ounce can (cake recipe) -small pot -spoon -bowl DIRECTIONS FILLING -Mix pineapple juice and water together in a cup or bowl (this should equal 1 measuring cup altogether). -Turn heat to medium high -Pour sugar and corn starch in the small pot on the stove. -Stir sugar and corn starch until mixed. A few seconds. -Pour the pineapple juice and water mixture in the pot and stir until most of the lumps are gone. -Turn the heat to medium low and add crushed pineapples. -Stir the pineapple filling until it thickens, about 3 or 4 minutes. -After it thickens, transfer the filling to a bowl to cool. INTREDIENTS FOR THE CREAM CHEESE BUTTER CREAM FROSTING -8oz full fat cream cheese softened (the kind in brick form) -1 stick butter (regular salted butter is fine) -4 cups powderd sugar, sifted 1/8 tsp salt (small pinch if you don’t have 1/8 measuring spoon) 1 tsp vanilla extract 2 TBS pineapple juice (that was saved from the cake recipe) DIRECTIONS FOR FROSTING -Beat the cream cheese and butter on high until creamed together. -Turn off mixer and pour 1 cup of powdered sugar in the bowl. -Mix on low. -Repeat adding sugar 1 cup at a time. -After all of the sugar is incorporated, add the vanilla extract and mix on low. -Next add the salt and mix. -Add the 2 Tablespoons of pineapple juice and mix. (If the frosting is too stiff, add 1 tablespoon of milk at a time and mix. If the frosting is too loose, add more powdered sugar 1Tablespoon at a time.) -Mix the frosting with a spatula or spoon. *TO ASSEMBLE THE CAKE, PLEASE FOLLOW THE STEPS IN THE VIDEO. **BEST TO REFRIGERATE LEFTOVER CAKE. BRING TO ROOM TEMPERATURE BEFORE EATING.