Kahlua White Russian Cake Recipe

Ingredients

3 tbsp kahlua
2 tbsp vodka
3 oz white baking bar w/cocoa cho
2 cup sifted cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1 1/4 cup sugar
1/2 cup butter
2 tbsp shortening
3 eggs
3/4 cup buttermilk
1/3 cup apricot jam

KAHLUA WHITE RUSSIAN CREME

2 cup whipping cream
1/2 cup powdered sugar
1/4 cup kahlua
2 tbsp vodka


Directions

White baking bar w/cocoa shaved into curls (I use
potatoe peeler for this) In med heavy saucepan combine
Kahlua, vodka and 3 oz chopped white baking bar. Cook
and stir over low heat till baking bar is melted, cool
slightly. Grease and lightly flour three 8x1 1/2 round
baking pans (I use my 9") In small bowl stir flour,
baking soda, and baking powder, set aside . In large
bowl combine sugar, butter and shortening, beat
w/electric mixer on med spd till light and fluffy. Add
eggs, ONE at a time, beating till combined. Beat in
the cooled liqueur mixture. Alternately add flour
mixture and buttermilk to egg mixture, beating on low
to med spd after each addition till combined. Spread
the batter evenly in pans. Bake at 350~F for 20-25
mins or till toothpick in center comes out clean. Cool
the cake layers in the pans on wire racks for 10 mins.
Remove from pans and cool completely on wire racks. To
assemble, place one layer, bottom side up, on a
serving plate. Spread layer w/about 3 TB of the jam
and 1/3 C of the Kahlua White Russian Cream. Place a
2nd layer on top of first, bottom side up, spread
w/remaining jam and 1/3 c of the cream. Top
w/remaining cake layer, bottom side up. Swirl
remaining cream onto the top and sides of cake.
Decorate top (I do the sides too, looks soooo pretty!)
w/baking bar curls. COVER AND CHILL FOR UP TO 24
HOURS!!! To serve, cut into wedges, dipping knife into
water between slides. 12-16 servings. KAHLUA WHITE
RUSSIAN CREAM In chilled med bowl combine Whipping
cream, and sifted fpowdered sugar. Beat w/electric
mixer on low speed until thickened. Gradually add
kahlua and Vodka, beat on low speed until soft peaks
form. DO NOT OVERBEAT.


Servings: 10 servings

 

 

Kahlua White Russian Cake Recipe brought to you by Recipe Ideas


Categories: Alcohol; Cake; Dessert; Russian


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It is quite possible to prove the history of written cooking instructions far back into the far past, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these old records were just simple hieroglyphic or cunieform instructions for preparing meals.

Progressing into Roman times around 25BC a roman called Apicius created some documents which described recipes prepared by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. This early Roman chef tells us how the ancient chefs made use of a good variety of herbs, including some that we all recognise for example bay, fennel and asafoetida.

Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused a surge in manuscripts on cooking, the majority of which still exist in private cookery archives.

By the advent of the 1900s, recipe publications are greatly in demand mostly as a result of higher levels of literacy, people having more spare time and a general increase in wealth.

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We hope you enjoy this Kahlua White Russian Cake recipe.

 


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