Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Growing up I had a cake called a Graham Cracker cream cake. I would like a recip-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Growing up I had a cake called a Graham Cracker cream cake. I would like a recip),it will help you,my kids.
The cake was graham cracker based with a custard cream filling between the layers. Delicious.
Answers:
Graham Cracker Cake
INGREDIENTS:
1 cup butter, softened
2 cups sugar
5 eggs
2 teaspoons vanilla extract
1 package (14 to 14 1/2) ounces graham crackers, finely crushed
2 teaspoons baking powder
1 cup milk
1 can (1 1/3 cups) flaked coconut (reserve a few tablespoons for topping, if desired)
PREPARATION:
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Add crushed graham crackers, baking powder, milk, and coconut; mix well. Pour mixture into 3 greased and floured 9-inch layer cake pans (or grease and line bottoms with wax paper).
Bake at 350° for 35 to 40 minutes. Cool and frost .
MOCHA WHIPPED CREAM FILLING (FOR GRAHAM CRACKER CAKE)
Categories: Cakes
Yield: 6 servings
2 1/2 c Heavy cream, well chilled
1/3 c Strained confectioner's
-sugar
3 tb Strained unsweetened cocoa
1 ts Coffee zest (see note)
2 tb Kahlua or Tia Maria
1/2 ts Unsweetened cocoa, for
-garnish
Pour cream into a well-chilled mixing bowl. Beat in an electric mixer
fitted with chilled beaters or whip attachment. Stir in the
confectioner's sugar and cocoa and beat on medium speed until the
cream begins to thicken. Add the coffee zest and liqueur. Continue
whipping until cream reaches the soft peak stage, and remove from the
mixer. Finish beating by hand using a wire whisk, whipping until
cream is quite thick but not grainy. Refrigerate.
Note: to make coffee zest, add 3 parts coffee crystals to 1 part
boiling water.
To assemble the cake, split each layer into halves. Set the first
layer on a serving plate, top side down. Fit a 14-inch pastry bag
with a large no. 5 plain tube, and fill it 1/3 rd full with mocha
whipped cream. Starting 1/2 inch from the edge, pipe a circle of
cream around the top of the layer. Fill center of the circle with
additional cream, smoothing surface with a large metal offset
spatula. Repeat with the second and third layers, placing them cut
side up. Arrange the top layer cut side down, aligning layers so the
sides of the cake are even.
Empty the remaining whipped cream into the pastry bag. Pipe 1/2 inch
whipped cream dots on the top layer, beginning at the outer edge.
Each dot should touch the preceding one, forming a ring. Continue
working toward the center of the cake until the entire surface is
covered.
Place 1/2 tsp cocoa in a very fine mesh strainer. Gently tap the
strainer over the surface of the cake to give it a light dusting of
cocoa. Place the cake in the refrigerator uncovered to chill, but
remove from refrigerator at least 1 hour before serving.
Storage: Store leftover cake in the refrigerator under a foil tent.
This cake will keep for up to three days.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: Growing what food did u have all the time that ur sick of now? NEXT: NONE
Kitty said: Yes.Growing up I had a cake called a Graham Cracker cream cake. I would like a recip-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Growing up I had a cake called a Graham Cracker cream cake. I would like a recip),it will help you,my kids.
The cake was graham cracker based with a custard cream filling between the layers. Delicious.
Answers:
Graham Cracker Cake
INGREDIENTS:
1 cup butter, softened
2 cups sugar
5 eggs
2 teaspoons vanilla extract
1 package (14 to 14 1/2) ounces graham crackers, finely crushed
2 teaspoons baking powder
1 cup milk
1 can (1 1/3 cups) flaked coconut (reserve a few tablespoons for topping, if desired)
PREPARATION:
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Add crushed graham crackers, baking powder, milk, and coconut; mix well. Pour mixture into 3 greased and floured 9-inch layer cake pans (or grease and line bottoms with wax paper).
Bake at 350° for 35 to 40 minutes. Cool and frost .
MOCHA WHIPPED CREAM FILLING (FOR GRAHAM CRACKER CAKE)
Categories: Cakes
Yield: 6 servings
2 1/2 c Heavy cream, well chilled
1/3 c Strained confectioner's
-sugar
3 tb Strained unsweetened cocoa
1 ts Coffee zest (see note)
2 tb Kahlua or Tia Maria
1/2 ts Unsweetened cocoa, for
-garnish
Pour cream into a well-chilled mixing bowl. Beat in an electric mixer
fitted with chilled beaters or whip attachment. Stir in the
confectioner's sugar and cocoa and beat on medium speed until the
cream begins to thicken. Add the coffee zest and liqueur. Continue
whipping until cream reaches the soft peak stage, and remove from the
mixer. Finish beating by hand using a wire whisk, whipping until
cream is quite thick but not grainy. Refrigerate.
Note: to make coffee zest, add 3 parts coffee crystals to 1 part
boiling water.
To assemble the cake, split each layer into halves. Set the first
layer on a serving plate, top side down. Fit a 14-inch pastry bag
with a large no. 5 plain tube, and fill it 1/3 rd full with mocha
whipped cream. Starting 1/2 inch from the edge, pipe a circle of
cream around the top of the layer. Fill center of the circle with
additional cream, smoothing surface with a large metal offset
spatula. Repeat with the second and third layers, placing them cut
side up. Arrange the top layer cut side down, aligning layers so the
sides of the cake are even.
Empty the remaining whipped cream into the pastry bag. Pipe 1/2 inch
whipped cream dots on the top layer, beginning at the outer edge.
Each dot should touch the preceding one, forming a ring. Continue
working toward the center of the cake until the entire surface is
covered.
Place 1/2 tsp cocoa in a very fine mesh strainer. Gently tap the
strainer over the surface of the cake to give it a light dusting of
cocoa. Place the cake in the refrigerator uncovered to chill, but
remove from refrigerator at least 1 hour before serving.
Storage: Store leftover cake in the refrigerator under a foil tent.
This cake will keep for up to three days.
correctness,It's Non-profit and only for informational purposes.
PRE: Growing what food did u have all the time that ur sick of now? NEXT: NONE
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