Simply Cake recipes

Use this fabulous mousse to create parfaits, as a topping on cakes and shortbreads, and as a dessert on its own, topped with fruit syrups or spoon sweets.

Ingredients:

• 3/4 teaspoons of unflavored granulated gelatin
• 3 tablespoons of hot water (tap water)
• 2 cups of whipping cream (heavy cream)
• 3 level tablespoons of confectioner's sugar
• 2 1/2 cups of thick Greek yogurt *

Preparation:

* If thick Greek yogurt is unavailable, you can strain unflavored commercial yogurt to thicken, and use.

Dissolve gelatin in hot water.

Make the whipped cream: Beat together cream and sugar until the thick and stiff.

In a separate bowl, combine the dissolved gelatin with the yogurt and mix to combine thoroughly.

With a spatula, fold yogurt mixture into to the whipped cream and combine gently but thoroughly.

Refrigerate until ready to use

Cook Time: 40 minutes

Ingredients:

• FOR THE SYRUP
• 2 cups of sugar
• 4 cups of water
• 2 strips of lemon peel
• 1 stick of cinnamon
• 6 whole cloves
• 1 tablespoon of freshly squeezed lemon juice
• 2 tablespoons of brandy
• ----------
• FOR THE CAKE
• 6 eggs, separated
• a pinch of salt
• 2 1/2 cups of sugar
• 1 tablespoon of grated lemon peel
• 2/3 cup of butter, softened
• 2 tablespoons of brandy
• 3 cups of fine semolina
• 2 1/2 cups of thick strained yogurt
• 3 tablespoons of self-rising flour
• 3/4 cup of finely chopped walnuts
• 3/4 cup of finely chopped unsalted pistachio nuts
• 2 teaspoons of baking soda
• 3 tablespoons of freshly squeezed lemon juice
• ----------
• FOR THE BAKING PAN
• a little butter
• a little flour

Preparation:

In a saucepan, combine all syrup ingredients except the lemon juice and brandy and boil for 8-10 minutes. Stir in the lemon juice and brandy while still over the heat. Remove from heat and set aside to cool.

Preheat oven to 340°F (170°C).

In a small bowl, combine egg whites and salt and beat to stiff peak stage.

In another mixing bowl, beat egg yolks with sugar, lemon peel, butter, and brandy until light and creamy. Beat in semolina, yogurt, self-rising flour, and all but 1/4 cup of the nuts (to sprinkle on top after the cake is done). Fold in the egg whites. Dissolve the baking soda in the lemon juice, and add. Stir gently.

Lightly butter a 15 1/2 X 10 inch (or equivalent) baking pan and sprinkle with flour. Shake the pan to coat and discard any excess.

Pour the batter into the pan and bake at 340°F (170°C) for 40-45 minutes. To check for doneness, insert a knife into the center of the cake. It should come out dry.

Remove the cake from the oven, cut into pieces, and carefully pour cooled syrup evenly over the top. Sprinkle the top with nuts and cool for 2-3 hours before serving.

Ingredients:

1 cake mix, any flavor desired
1 c. non-fat plain yogurt
Eggs, as directed
Water

Directions:

Prepare cake mix as directed with this exception... substitute 1 cup of non-fat plain yogurt for all of the oil and part of the water. Leave the other ingredients the same (such as eggs) and bake as directed.