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Cakes and Petals
FRUITY UPSIDE DOWN CAKE
1 1/4 cup all purpose flour
1 t baking powder
1/8 t salt (mix all dry ingredients and sift once)
1 cup granulated sugar
1/2 cup butter
2 large eggs
1 t vanilla extract
1/2 cup whole milk (add the vanilla)
topping: 4 tbsps. brown sugar, 1/4 cup butter melted, 3 tbsps syrup from fruit cocktail, 1 1/2 cups fruit cocktail
Layer the toppings on a greased baking pan, round or bundt pan such as shown in the picture. Set aside.
Preheat the oven to 350 F. Mix the base cake. Start with creaming the sugar and butter, add eggs one at a time, then alternately add the milk the dry ingredients.
SIMPLE AND FESTIVE. YOU CAN ALSO USE PINEAPPLE RINGS OF COURSE.
SWEET CRUST/TARTLETS
2 3/4 cups all purpose flour
3/4 cup margarine
6 tbsps cold water
1 tsp of salt
1/4 cup refined sugar
Combine flour, sugar and salt. Cut the margarine into the dry ingredients using a pastry blender. Using a fork, gradually add the water until they stick together when you form a ball. If it crumbles, add a bit more water.
Divide into two rounds. Wrap in Plastic and relax in the chiller overnight.
Cook your filling. You can use any type such as shown here, thick pastry cream with langka. I chopped the langka and cooked it with the cream until it becomes thick enough to fill the tartlets. You can also freeze this filling.
Langka Filling
2 cans of evaporated milk
4 eggyolks whisk in 2 tablespoons of cornstarch then add the rest of the ingredients
1 cup sugar or more to taste
1 tsp vanilla
1 cup langka
Cook until thick, set aside until ready for use.
the crust is rolled thinly, remember this crust will puff once it bakes...
Fill in the mold and press lightly, you can use a light dusting of flour, preferably pastry flour during rolling.
prick holes using the fork tines and then pre-bake at 325F for 10 minutes.
make sure that when you you are putting the filling, it stays in the crust, never let it touch the sides of the molds or you will have a hard time taking the baked tartlets off the molds.
Cool the tartlets for at least 2 minutes and then remove from the molds, cool completely on racks, then wrap in cellosheets(colored).
The tartlets come off the molds easily, just give each molds a light greasing. Less one headache right there.
Since the filling is already cooked, you need to bake the tartlets only up to the point when the crust starts to turn golden brown, the filling will also slightly puff up. This would take around 12-15 minutes more.
Cakes and Petals
FRUITY UPSIDE DOWN CAKE
1 1/4 cup all purpose flour
1 t baking powder
1/8 t salt (mix all dry ingredients and sift once)
1 cup granulated sugar
1/2 cup butter
2 large eggs
1 t vanilla extract
1/2 cup whole milk (add the vanilla)
topping: 4 tbsps. brown sugar, 1/4 cup butter melted, 3 tbsps syrup from fruit cocktail, 1 1/2 cups fruit cocktail
Layer the toppings on a greased baking pan, round or bundt pan such as shown in the picture. Set aside.
Preheat the oven to 350 F. Mix the base cake. Start with creaming the sugar and butter, add eggs one at a time, then alternately add the milk the dry ingredients.
SIMPLE AND FESTIVE. YOU CAN ALSO USE PINEAPPLE RINGS OF COURSE.
SWEET CRUST/TARTLETS
2 3/4 cups all purpose flour
3/4 cup margarine
6 tbsps cold water
1 tsp of salt
1/4 cup refined sugar
Combine flour, sugar and salt. Cut the margarine into the dry ingredients using a pastry blender. Using a fork, gradually add the water until they stick together when you form a ball. If it crumbles, add a bit more water.
Divide into two rounds. Wrap in Plastic and relax in the chiller overnight.
Cook your filling. You can use any type such as shown here, thick pastry cream with langka. I chopped the langka and cooked it with the cream until it becomes thick enough to fill the tartlets. You can also freeze this filling.
Langka Filling
2 cans of evaporated milk
4 eggyolks whisk in 2 tablespoons of cornstarch then add the rest of the ingredients
1 cup sugar or more to taste
1 tsp vanilla
1 cup langka
Cook until thick, set aside until ready for use.
Fill in the mold and press lightly, you can use a light dusting of flour, preferably pastry flour during rolling.
prick holes using the fork tines and then pre-bake at 325F for 10 minutes.
make sure that when you you are putting the filling, it stays in the crust, never let it touch the sides of the molds or you will have a hard time taking the baked tartlets off the molds.
Cool the tartlets for at least 2 minutes and then remove from the molds, cool completely on racks, then wrap in cellosheets(colored).
The tartlets come off the molds easily, just give each molds a light greasing. Less one headache right there.
Since the filling is already cooked, you need to bake the tartlets only up to the point when the crust starts to turn golden brown, the filling will also slightly puff up. This would take around 12-15 minutes more.