grand marnier cake glaze
Combine mashed and unmashed strawberries sugar and cornstarch in a saucepan. Sift together the flour cinnamon cloves nutmeg salt and baking soda.
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Let cool and remove from pan.
. Do this slowly and stop when cake does not seem to be absorbing more. Ground clove orange zest grand marnier sugar butter orange juice and 11 more. Continue to mix until completely blended then stir in the yogurt.
Remove from the heat stir in the vanilla and cover to keep warm. In a medium bowl stir together powdered sugar and Grand Marnier or orange juice. Add eggs one at a time mixing well after each.
Beat in egg yolks Grand Marnier orange peel and vanilla. Run thin knife around inside of cake pan. Zest and juice two whole oranges and and add to the egg-sugar mixture.
Dont overbeat once the eggs have been added or the cheesecake will puff too much and crack as it. The sauce is excellent as a glaze for chicken or pork or as a dessert sauce over fruits or plain cake. Let rest for 3 hours or up to overnight.
Microwave covered on high just until heated through. Pour glaze over both cakes and cover. Coat the pan with baking spray with flour.
In the bowl of a stand mixer lightly combine the eggs and sugar with a long-handled wire whisk. Cream the sugar eggs and oil until light and fluffy. Preheat the oven to 325F and grease and flour a bundt pan.
Using electric mixer beat sugar and butter in large bowl 2 minutes. While the cake is cooling combine the Grand Marnier or other orange liqueur and orange juice in a small saucepan over medium heat and bring to a simmer. Add orange juice sour cream orange zest and vanilla.
Add this orange to the cake mixture mix well then fold in the cranberries by hand. Preheat oven to 350F. In a stand mixer or a mixing bowl.
Lower heat and simmer until the mixture forms a light syrup about 5 minutes. Whisk in enough milk 1 to 2 tablespoons to make a glaze consistency. Alternate adding the flour mixture and the buttermilk in thirds to the creamed butter mixture mixing just until each addition is incorporated.
Invert cake onto 10-inch removable tart pan bottom or cardboard round. Take cakes out of pans and turn over before slicing and serving. Combine remaining 12 cup sugar with orange juice and Grand Marnier.
In a large bowl beat butter cream cheese and sugar until blended. Meanwhile combine the orange juice Grand Marnier and sugar in a small saucepan. Preheat oven to 350.
Grease and flour a six-cup mini bundt pan. Mix together the can of sweetened condensed milk Honeybell juice and the Grand Marnier until smooth. In the bowl of a standing mixer beat the egg whites with the sugar just until combined.
When well mixed beat in Grand Marnierorange zest and pecans. Pour into a greased and floured 10 bundt panbake 40-50 minute at 350. With an electric or standing mixer on medium speed cream butter and sugar together in a large bowl until pale and fluffy about 3 minutes.
Bring to a boil over moderate heat. Place on rack set in rimmed baking sheet. On medium speed until light and fluffy.
Grand Marniera rich amber-colored cognac-based liqueur flavored with Haitian bitter orange peels spices and vanillais combined with freshly squeezed orange juice butter sugar and orange zest. Grease and flour a 10-in. Set the bowl over a saucepan of simmering water and whisk constantly until the mixture is very warm.
Fold beaten egg whites into batter. Add the Grand Marnier instant coffee and chocolate chips and vanilla and beat until blended about 30 seconds. Add the eggs one at a time beating just until blended.
Mash 1 cup of the strawberries. In a microwave-safe bowl toss cranberries with Grand Marnier. Pour into a greased and floured 10 bundt panbake 40-50 minute at 350 degrees.
Once removed from pan try to see if it will absorb some more of the glaze. Spoon sauce over hot cake is still in the pan cool before. Prepare the Simple Syrup.
Decorate top with pecan halves. Add the flour the baking powder baking soda and the butter. Combine glaze ingredients simmer over medium heat until ingredients are combined.
Makes about 1-12 cups. Add the remaining 12 cup 100 g of granulated sugar. Cool on rack before removing from pan.
Fold beaten egg whites into batter. Cook over medium heat until thickened stirring constantly. In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min.
Pour the batter into the prepared bundt pan. In a food processor or blender process the whole orange until it is almost pureed. See more result.
Brush the syrup all over. While cake is baking. It should look like this.
Whisk until well combined. Add eggs orange extract orange juice and orange zest and blend. Pour over hot cake.
Remove from heat and stir in Grand Marnier. In a saucepan over low heat warm the butter until almost hot 110 to 120F or 40 to 50C.
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