Italian Sponge Cake (Pan di Spagna):
Place
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
Grease a deep 8 inch cake pan and line base and
Prepare marble cake mix as directed.
In separate bowl, mix Ricotta cheese, eggs, sugar and vanilla.
Pour cake mix in 9 x 13-inch pan.
Pour cheese right on top of batter.
Bake at 350\u00b0 for 1 hour or until done.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13 x 2-inch pan. Prepare cake mix as directed; set aside in baking pan.
In a separate bowl, with mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla.
Spoon mixture over unbaked cake batter; do not mix.
Bake for 1 hour (or until cake tester comes out dry). Cool on rack.
Frost with Frosting for Italian Love Cake.
ins, until cool. Whisk together mascarpone and marsala until smooth then
anilla, coconut optional.
This recipe is transcribed as written in
or about 15 mins and cake base for 20-25 mins
reased and floured 8\" round cake pans.
Bake at 350
rease a deep 30cm round cake tin and line the base
ttachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioner's sugar, cream and vanilla together for about 1 minute, until light and fluffy.
Add the ginger and salt and beat for 30 seconds more.
Line a 4 cup loaf pan with clingfilm.
Break and crumble the cookies.
Mix with the orangeliqeur and let it soak.
Melt the chocolate au bain marie (in a pan above a pan with simmering water).
Let the chocolate slightly cool.
Mix the chocolate with the mascarpone and the soaked cookies.
Pour into prepared pan.
Let it stiffen in the refridgerator for at least 2 hours.
Slice (with a wet knife) and serve with lemonsauce or whipped cream or just eat it as it is.
MAKE THE CAKE: Preheat oven to 350*F.<
t a time. Add the mascarpone, flour mixture, lemon juice and
dd lemon juice.
Add mascarpone and continue beating until thickened