Judy

Judy
Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistency. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!



 

Sunday, June 27, 2021

Black Raspberry Tart

                                                                            

Fresh Black Raspberry Tart is a scrumptious dessert. This tart has a sugar cookie crust, seedless black raspberry filling & topped with vanilla butter crumb topping! Add a dollop of ice cream or whipped cream if you wish & as you can see my choice was vanilla ice cream. Enjoy!

SUGAR COOKIE CRUST:

1 & 1/2 Cups Flour

1 Tsp Baking Powder

1/2 Tsp Salt

1 Stick which is 8 TBS of softened Butter

3/4 Cup Sugar

1 Egg

2 Tsp. Vanilla

Stir the flour, baking powder & salt together & set aside. Beat butter until soft, add sugar & beat again. Add the egg & vanilla & beat again. Now add your flour mixture about 1/4 cup at a time beating well. Once everything in incorporated & beaten well, chill in the freezer for about 10 minutes. Preheat your oven to 350 degrees & spray your 9 inch tart pan with baking spray. Once dough has chilled, remove from freezer & spread it into your prepared pan. If you do not have a tart pan a 9 inch pie pan works nicely too. Bake 10 to 15 minutes until crust is nicely browned. Remove from oven & let cool. Now let's make that yummy filling!

BLACK RASPBERRY FILLING:

1 Quart of Fresh picked black raspberries, you may use frozen!

1 & 1/2 Cups water

1 Cup Sugar

4 Heaping TBS Cornstarch

2 TSP Lemon Juice

Dash of Salt

1 Tsp. Vanilla

Place your washed berries into a deep sauce pan add the water & bring to a boil. Simmer about 15 minutes stirring often. Now  run the cooked berries through a fine sieve to remove the seeds. You do not have to do this but I wanted a no seed tart. Save the contents you ran through the sieve including the juice. Put it back into the pot discard the seeds. Now stir the sugar & cornstarch together. Bring the berry mixture to a boil & whisk in the sugar mixture stirring the entire time. Cook until thick & bubbly. Once nice & thick remove from heat & add the lemon juice, vanilla & dash of salt. Whisk until nicely blended. Pour mixture evenly over the cooled cookie crust. Now on to the crumbs!

CRUMB TOPPING:

1 Cup Flour

3/4 Cup Sugar

3 TBS Butter (cold)

2 Dashes of Salt

a couple drops of Vanilla

Stir flour, sugar, & salt together. Cut butter into small pieces & cut into your mixture until you get a nice crumb texture. Add a few drops of vanilla & lightly stir with a fork. Cover a baking sheet with parchment. Preheat oven to 350 Degrees. Spread crumb mixture over the parchment & bake 10 minutes, stir crumbs & bake another 3 minutes or so until you have lightly browned crumbs. You will spread these over the Black Raspberry Filling. Let crumbs cool about 10 minutes. If you filling has set & has  a gloss on top drag a fork over the surface to make a rougher surface so the crumbs will stick. Now spread those delicious crumbs over the top. Chill at least 4 hours or overnight! This is delicious & just might be my new favorite dessert! 

No comments:

Post a Comment