Easter Lemonade Dessert

1 envelope unflavored gelatine
1 (6 ounce) can frozen lemonade concentrate
1 (10-inch) round angel food cake
1/2 cup granulated sugar
2 beaten eggs
Dash of salt
1/4 cup water
1 (14 1/2 ounce) can evaporated milk

Chill evaporated milk, then whip.

Mix gelatine, sugar and salt in a large saucepan. Add eggs and water. Cook and stir until gelatine dissolves; remove from heat. Stir in lemonade concentrate and chill until partially set.

Fold in whipped milk.

Rub brown crumbs off cake and break into bite-size pieces. Cover bottom of angel food pan with a thin layer of gelatin mixture. Loosely arrange 1/3 of cake pieces on top. Pour 1/3 of remaining gelatine over the top, then repeat the layering. Chill until firm.

Yield: 12 servings

Lemon-Soaked Pound Cake with Fruit and Chantilly Cream

Cake
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted, sweet butter, softened
1 cup granulated sugar
3 large eggs at room temperature
1 tablespoon chopped grated lemon peel (zest)
1 ounce lemon juice
1 1/2 ounces buttermilk at room temperature

Lemon Syrup
1/2 cup granulated sugar
1/2 cup lemon juice
1 ounce peach schnapps

Fruit
1/3 cup granulated sugar
1/4 cup water
3 plums, pitted
2 peaches, pitted
2 nectarines, pitted
1/4 cup lemon juice
1 pint blackberries
1 pint blueberries
Confectioners’ sugar for dusting
Chantilly Cream (recipe follows)

To make the cake: Preheat the oven to 350 degrees F. Butter, flour and line a 3 x 8-inch or similar loaf pan with parchment paper.

Sift together the flour, baking powder and salt. Cream the butter and sugar together with an electric mixer. Stop the mixer and scrape down the sides, then slowly begin to beat again. Add the eggs, one at a time, beating each in completely between each addition. Add the lemon zest, beat again and scrape down the bowl.

Mix the lemon juice with the buttermilk. Again, slow the mixer and alternately add the flour mixture and the liquid, beating completely between each addition. Increase the speed to high and beat for an additional minute to get more air into the batter. Wipe down the sides with a spatula and beat for 30 seconds.

Pour the batter into the prepared pan, filling it half full. Bake 45 to 60 minutes or until a wooden pick inserted in the center comes out clean. While the cake is baking, prepare the Lemon Syrup.

To make the Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to simmer and heat until the sugar dissolves. Turn off the heat and let stand.

To finish: When the cake comes out of the oven, use a wooden skewer or similar item and poke holes in the top of the cake. Drizzle half the syrup over the cake. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake. Pour the remaining syrup over the bottom of the cake. Wrap tightly with plastic wrap and chill for 1 to 2 hours.

To prepare the fruit: Combine the sugar and water in a small pot and bring to a boil. Cook for 1 minute, then cool. (This simple syrup can be refrigerated and kept indefinitely).

Slice the plums, peaches and nectarines. Toss with the lemon juice and simple syrup and let them stand at room temperature.

To serve: Unwrap the cake and slice at least 1-inch thick, then cut each slice on the diagonal into two wedges. Dust the plates with powdered sugar. Place one wedge of cake in the center of each plate. Spoon on some of the marinated fruit and sprinkle berries over the fruit. Top with a second wedge of cake and spoon some of the juice from the fruit over the cake.
Add a dollop of Chantilly Cream to each.

Chantilly Cream
1 cup heavy (whipping) cream
1/2 teaspoon vanilla extract
2 teaspoons confectioners’ sugar

Put all ingredients together in a mixing bowl and beat at high speed until the cream holds its shape. Refrigerate until ready to use.

Neapolitan Easter Cake (La Pastiera di Grano – Italy)

8 ounces hulled wheat berries from soft wheat
    (available in Italian markets and health food stores)

Place the wheat in a large bowl, and let soak overnight in a cool place.

Crust
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners’ sugar
1 large egg
1 large egg yolk
1 teaspoon orange flower water

Combine flour, cinnamon and salt.

In a large bowl, beat butter and confectioners’ sugar until light and fluffy. Add the egg and egg yolk and beat until smooth. Beat in orange-flower water, add dry ingredients and stir just until blended. Shape dough into 2 disks, one slightly larger than the other. Wrap in plastic wrap and chill for at least 1 hour, or overnight.

Filling
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 teaspoon grated orange zest
1 pound (2 cups) whole milk ricotta cheese
4 large eggs
2/3 cup granulated sugar
3 tablespoons orange flower water
1/2 teaspoon ground cinnamon
1/2 cup chopped candied citron
1/2 cup chopped candied orange peel
Up to 1 cup milk (optional)
Confectioners’ sugar

Drain soaked wheat and place it in a saucepan with salt and water to cover. Simmer over medium heat and cook, stirring occasionally, until wheat is tender, 20 to 30 minutes. Drain and place in large bowl. Stir in butter and orange zest. Let cool.

Preheat oven to 350 degrees F.

In a large bowl, combine ricotta, eggs, sugar, orange flower water and cinnamon. Beat until blended, stir in wheat mixture, citron, and orange peel. Mixture should resemble a medium-thick porridge. If it is too stiff, thin with a little milk. Roll out larger piece of dough to a 15-inch circle. Fit into a 13 x 9-inch springform pan. Pour in filling and smooth the top. Roll out remaining dough into 10 inch circle, cut the dough into 1/2 inch wide strips (with a fluted pastry cutter, if possible). Place the strips over the filling in a lattice pattern. Press ends against the bottom pastry to seal. Bake for 1 1/2 hours, or until well-browned on top.

Let cool in the pan for 15 minutes, then remove rim of pan and cool completely on a wire rack. Sprinkle with confectioners’ sugar before serving.

Makes 12 servings, or more, this is a very heavy cake.

Jeweled Jelly Bean Cake

2 ripe bananas, divided
4 eggs, divided
1 1/2 cups milk, divided
2 (16 ounce) boxes pound cake mix

Preheat oven to 350 degrees F.

Grease and flour both halves of an 8 1/2-inch three-dimensional egg-shaped cake pan.

In a large bowl of an electric mixer, mash one banana with a fork. Add two eggs and 3/4 cup milk; blend with mixer on low speed for 1 minute.

Add one package of dry pound cake mix and beat at medium speed for three minutes.

Pour batter into one of the prepared egg pans, filling 1/2 inch from top of pan. Set extra batter aside.

Repeat steps for second pan. Combine the leftover batters and bake in a small prepared pan if desired.

Bake egg cakes for about 55 minutes or until a wooden pick inserted into center of each cake comes out clean. If baking leftover batter, check for doneness after 30 minutes.

Allow cakes to cool for 10 minutes on a cooling rack. Invert onto wax paper and cool thoroughly. Cakes may be made ahead and frozen. Serves 12.

To Assemble
3 cups prepared vanilla frosting
10 ounces jelly beans in assorted flavors

Trim flat side of cakes, if necessary, using a long thin blade knife.

Spread 3/4 cup frosting on the flat side of one of the halves. Press the two egg halves together gently.

Trim underside of egg cake to sit flat. Secure on a cake cardboard or oval serving platter using 1/2 cup frosting.

Generously frost exterior of cake with remaining frosting. Decorate with bands of candies.

To serve, slice cake in half lengthwise, perpendicular to center frosting. Place cut side down and slice 3/4 inch thick.

Decorating Tip: To make neat rows, place jelly beans nestled side by side.

To Arrange Centerpiece
Place wheat grass on a decorative serving tray or large platter. Place cake in grass, using the oval baking stand nestled in the grass for support. Create a garden of pinwheels, butterflies and flowers by sticking bamboo skewers into the wheat grass as desired.

Wuollet Bakery Bunny Cake

Source: Chef Jim Wuollet, Wuollet Bakery – kare11.com

Cake
2 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites

White Fluffy Icing
1 cup granulated sugar
5 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract

Decorations
Jelly beans
Construction paper

Cake: Add all ingredients except egg whites. Beat on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes, scraping bowl constantly. Add egg whites. Beat on high speed 2 minutes, scraping bowl constantly.

Grease and flour 2 layer pans, divide batter evenly. NOTE: You can fill one layer pan and place the remainder in cupcake tins for use as the head of the bunny. Bake at 350 degrees for 30 to 35 minutes.

Icing: Boil sugar, water, cream of tartar and salt. Bring to a roiling boil. Beat egg whites until foamy. While whipping egg whites, slowly add sugar syrup. Beat on high speed until thick. Add 1 teaspoon vanilla extract.

Final preparation: Cut cake layer in half. Spread thin layer of icing on half and then lay the other half on top. Cut a small triangle out of cake to create a spot for the head. Set the cake up on surface, round side up. Place a cupcake into the triangle opening. Cover the cake with frosting and use the frosting to form the hind legs. Cover with coconut. Make ears out of construction paper and use jelly beans for the eyes and nose.

Jelly Bean Confetti Cake

3/4 cup miniature jelly beans, cut in half
2 cups all-purpose flour, divided
1 1/4 cups granulated sugar
1 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Confectioners’ sugar

Preheat oven to 325 degrees F. Generously grease and flour a 12-cup fluted tube pan.

Lightly spoon flour into measuring cup and level off.

In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside.

In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, baking powder and salt; blend well. Spoon 1 cup of the batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter, and spoon into prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in upright pan for 10 minutes. Invert onto serving platter. Cool completely. Sprinkle with confectioners’ sugar.

Easter Chick Cupcakes

36 Spring Oreo or Oreo Double Stuf
    Chocolate Sandwich Cookies
1 (18.25 ounce) box yellow cake mix, batter
    prepared according to package directions
1 (16 ounce) can prepared vanilla frosting
Decorator frosting or gel, assorted colors

Split cookies, leaving filling on 1 side of each cookie. Coarsely chop plain split cookies; set aside. Cut 12 split cookies with filling into quarters. (You will have 24 split cookies and 48 quartered split cookie pieces, all with filling on one side.)

Fold chopped cookie pieces into prepared cake batter. Spoon batter into 24 paper-lined (2 1/2-inch) muffin-pan cups.

Bake cupcakes according to package directions or until wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire racks.

Frost cupcakes with prepared frosting, a few at a time. Place a whole split cookie, filling side up, on each frosted cupcake. Attach 1 cookie quarter to front of whole cookie for head and another cookie quarter onto whole cookie for wing, attaching with frosting as needed. Repeat with remaining cupcakes and cookies.

Decorate chicks with colored decorator frosting or gel as desired. Let dry.

Makes 24 cupcakes.

Tip: Green-tinted coconut can be sprinkled on frosted cupcakes for grass.