What is the recipe for graham cake?!
Answers: pls help.. filipino recipe.. :) or simple graham cake recipe.... or any graham dessert.. :) thanks
yeap. i know that and do that all the time. you need:
2 packs of graham crackers.(reserve 3 crackers and crush it in a bowl with a glass)
4 large mangoes, bones removed. (remove the skins and then slice)
1 can condensed milk
2 packs all purpose cream.
place a layer of graham crackers at the bottom of your container(preferably plastic tupperware with cover)
mix the condensed milk and cream together and add a layer on top of the graham crackers.
place your sliced mangoes on top. be generous.make sure thatthe cream covers all of the graham.
repeat procedure until the container is full. top with crushed grahams.
serve cold.:D
you can also use other fruits but believe me, mangoes are best.
INGREDIENTS
170 g graham cracker crumbs
65 g ground pecans
70 g cake flour
9 g baking powder
2 g salt
225 g unsalted butter, softened
220 g packed light brown sugar
3 egg yolks, room temperature
10 ml vanilla extract
235 ml milk, lukewarm
3 egg whites, room temperature
50 g white sugar
25 g white sugar
340 g unsalted butter, softened
110 g packed dark brown sugar
120 ml heavy whipping cream
90 g confectioners' sugar
60 g chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to the boil, stirring all the time. Add the cream, and bring back to the boil. Boil 1 minute, and remove caramel from heat.
Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.
Enjoy!!