Life is Short. Make It Sweet.

How has your Cinco de Mayo weekend been?  We hope you tried out some of our yummy recipes from last week’s post.    This week we are very excited to share our newest yummy cake recipe with you– Strawberry Prosecco Cake!

A couple of weekends ago Blind Piglet #1 was home for the weekend to celebrate her birthday, so we tried out a recipe from Better Homes and Gardens that we have been wanting to tweak a bit.  We had never tried a recipe like this before, so we weren’t too sure how it was going to turn out.  The risk turned out to be a triple layer of yummy strawberry goodness!  This cake is light, refreshing and did we say delicious?  It is the perfect recipe for a birthday, a bridal lunch, Mother’s Day or any happy occasion.  It is easy, tasty, and fresh.

To make this delicious cake you will need eggs, all purpose flour, baking powder, salt, sugar, milk, butter, almond extract and prosecco.  For the strawberry filling you will need, 1 quart of fresh strawberries, prosecco and sugar.  To make the whipped cream frosting you will need heavy cream, sour cream, sugar and vanilla.

To begin take your eggs out of the refrigerator and let them stand at room temperature  for about 30 minutes. Meanwhile, grease and flour three 8 × 11/2-inch round baking pans. In a bowl combine flour, baking powder, and salt; set aside.

Begin preheating your oven to 350°F. Beat eggs with a mixer on high 5 minutes or until thickened and light in a large bowl. For an additional five minutes beat the eggs on medium while gradually adding sugar.  Your batter will be light and fluffy.  Next, beat in flour mixture on medium-low until just combined.

In a small saucepan heat and stir milk and butter until butter melts. Add the butter and milk mixture gradually to batter. Add in almond extract. Divide batter among pans.

Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Place pans on a wire rack and cool completely. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Remove cakes from pans and place on a cookie sheet or jelly roll pan.  Poke the cake with holes all over.  We used a meat fork for this.  Pour prosecco over cakes. It amazed us how quickly the sponge cake slurped up the prosecco.  There was not a drop dripping from the cakes.  Next, wrap the cakes in plastic wrap and chill for 2-24 hours.  We made the cake portion of ours a day ahead.

The following day we made the strawberry filling. We cut off stems and chopped the strawberries (saving a few back for garnish).  We added the prosecco, and sugar and stirred completely. We covered the strawberries and let them stand for about 30 minutes.  Hint:  The smaller you chopped the strawberries the easier it is to layer the cake on top.

To make the whipped cream frosting, place a large bowl in the freezer for about 30 minutes.  Remove from freezer and add heavy cream, sour cream, sugar, and vanilla.  Mix on medium speed with a hand mixer until stiff peaks form.  Place back in refrigerator.

Now you are ready to start layering the cake.  Place one cake layer on a serving plate. Spread with half the strawberry filling on top of the first layer. Place second cake layer on top and spread with remaining filling. Place third cake layer over second.  Spread whipped cream frosting over the top of the cake and let extra overflow over the sides.  Garnish top with sliced strawberries and mint leaves.  Place in refrigerator until ready to serve.

As we mentioned before, we were pleasantly surprised about just how good this cake recipe is.  The prosecco keeps the cake moist.  It is probably the best strawberry shortcake combination that we have ever had!

Strawberry Prosecco Cake looks fresh and tasty, as if it is saying, “Hello summer!” Your taste buds will be overjoyed when the creamy goodness of the whipped cream frosting, the strawberries and the prosecco soaked cake pass over.  Are you going to treat your taste buds next weekend?

For a complete recipe for Strawberry Prosecco Cake, please visit our website, http://www.theblindpig.blog.

 

Bonus Post: Templeton Whiskey Cake

 

Templeton Whiskey CakeIt is bonus post time!  Since we missed posting an extra post in March, we are making up for it with a doubly delectable post in April — Templeton Whiskey Cake.

Rhonda originally found this recipe in the March 2017 Southern Living Magazine.  After a few minor changes, it has become Templeton Whiskey Cake.  This cake combines some interesting flavors of coffee, Templeton Rye Whiskey and bittersweet chocolate chips.  Templeton Whiskey Cake takes a little more effort than our usual easy, tasty, fresh recipes, but it is well worth the extra time!  If you are planning a celebration for someone special, we recommend you try out this recipe.  Besides, it is chocolate, and you can’t go wrong with chocolate!

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You begin this cake by making the ganache first.  It is important to note that the ganache needs 8 hours or overnight to sit at room temperature.  Unfortunately, when we made this cake, we didn’t have the luxury of time.  Our ganache could have used it.

Begin by preparing a chocolate-caramel ganache.  Stir together chocolate chips, corn syrup, and Templeton Rye. Set aside.

Next stir together sugar, cold water, and cream of tartar in a large, heavy saucepan.  Cook over medium, swirling pan until sugar dissolves and starts to change color.  Increase heat to high and cook until mixture is a rich, golden caramel color, 4 to 5 minutes. At first we were a little skeptical, but after heat and stirring, the sugar mixture did turn in to caramel.

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After heating the caramel, you will blend the chocolate and caramel together. Then let the ganache sit.

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Next you will begin to prepare the cake.  The addition of a cup and half of dark coffee gives this cake an amazing flavor and aroma.  Yummy!

After mixing the remaining ingredients, you bake the cake for 20-25 minutes.  Cool the cake completely.

Once cooled, place one layer of the cake on a serving plate and spread with a cup of ganache. Add the second layer of the cake and spread another cup of ganache on top, and cover sides.  Top off the cake with fresh berries.  Let stand at room temperature until ready to serve or place in the refrigerator overnight.

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This cake was a moist and delicious treat.  The berries are an added bonus that compliments the rich chocolate ganache.  We had some ganache leftover, so we saved it and drizzled it over fresh berries a week later. Yummo!

If you are reading this post through an email, click on the website to view the complete recipe.

What do you think about our Templeton Whiskey Cake?  Give it a try, and let us know about it.