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


The History of Recipes

It is quite feasible to follow the history of transcribed cooking instructions way back into antiquity, in truth as far as ancient Egypt, and maybe further still. Interesting though that is, these, old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.

Interestingly, the most ancient recipe in existence, according to experts is a series of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful.

As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a very modern way of dining. Aspicius tells us how the Romans made use of a wide range of aromatic flavors, including some familiar names such as bay, fennel and asafoetida.

Continuing our culinary historical journey, we have two interesting recipe books from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that is popular today, but instead descriptions of the types of meals on the tables of the rich and powerful.

Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an eruption in publications on food, many of which are now in academic collections.

Over the succeeding few centuries, the rich families of the West tried to offer the best banquets, and consequentially cooks and their recipes were much in demand. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording popular recipes of the day.

When we get to the twentieth century, cooking publications were starting to become popular due to better eduction, people having more free time and having more disposable income.

The TV revolution brings us celebrity TV chefs and the spin-off recipe books.

Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on sites such as this.

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We hope you enjoy this Kahlua White Russian Cake recipe.

 


Kahlua White Russian Cake Recipe, one of many tasty recipes brought to you by Recipes Ideas




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