In the world of delectable desserts, few confections can rival the majesty of the king cake. This indulgent pastry, intricately adorned with vibrant colors and shimmering sugars, holds a special place in culinary traditions. From the streets of New Orleans to the home kitchens of passionate bakers, the king cake has captivated taste buds for centuries. Join us on a culinary journey as we explore the art of crafting the perfect Valerie Bertinelli king cake, a tribute to the renowned actress and cooking enthusiast. Discover the secrets to achieving a flaky crust, a luscious filling, and a presentation that will make your taste buds sing. Let's embark on this delectable adventure together and unlock the secrets of a truly exceptional king cake.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON BLUEBERRY SNACKING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
- For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
- Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
- Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
- With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
- Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
- Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
- Slice and serve immediately or cover and leave at room temperature until ready to serve.
- Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.
SICILIAN LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
- To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
- To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.
TRES LECHES CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 6h15m
Yield 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Whisk the flour, baking powder and salt in a bowl.
- Combine the granulated sugar and eggs in a large bowl and beat with an electric mixer until light and pale, about 3 minutes. Add the flour mixture and mix until just incorporated. Add the melted butter and mix until just incorporated. Pour the batter into the prepared baking dish and even it out with an offset spatula.
- Bake until puffed, golden and a wooden pick inserted into the center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes.
- For the glaze: Pour the sweetened condensed milk into a large measuring cup and stir in the cinnamon. Then stir in the evaporated milk, half-and-half and vanilla.
- After the cake has cooled for 10 minutes, poke it all over with a wooden skewer and pour the glaze on top. Allow the cake to cool completely, about 1 hour. Cover with plastic wrap and refrigerate at least 4 hours, and preferably overnight.
- For finishing: Beat the heavy cream with the confectioners' sugar and vanilla until it just holds stiff peaks. Spoon the cream over the cake and smooth with an offset spatula. Sprinkle with cinnamon. Keep refrigerated until ready to serve.
Tips:
- Use a stand mixer fitted with the paddle attachment to make the dough. This will help to ensure that the dough is properly mixed and smooth.
- Be sure to proof the dough in a warm place until it has doubled in size. This will help to ensure that the king cake is light and airy.
- When filling the king cake, be sure to spread the filling evenly over the dough. This will help to prevent the filling from sinking to the bottom of the cake.
- Bake the king cake at a high temperature for the first 10 minutes. This will help to create a golden brown crust.
- Reduce the oven temperature and continue to bake the cake until it is cooked through. This will help to prevent the cake from drying out.
- Allow the king cake to cool completely before glazing it. This will help to prevent the glaze from running off the cake.
- When decorating the king cake, be sure to use a variety of colorful sprinkles. This will help to make the cake look festive and fun.
Conclusion:
King cake is a delicious and festive pastry that is perfect for Mardi Gras or any other special occasion. By following these tips, you can make a king cake that is sure to impress your friends and family.
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