Italian Mother-in-Law Cake Recipe - An Italian in my Kitchen (2024)

FAQs

What is the name of the cake traditionally eaten in Italy? ›

Panettone: history and characteristics of this italian cake. People everywhere eat panettone while celebrating their Christmas holidays, perhaps without knowing that the word Panettone comes from the Milanese dialect 'Pan del ton', which means 'luxurybread'. Yes, the Panettone is a local speciality.

The base consists of Pan di Spagna (“bread of Spain”), a light and airy sponge cake, which is moistened with a rum soak, filled with two layers of cream — be it vanilla, chocolate or a combination of the two — covered in stabilized whipped cream, decorated with nuts such as slivered almonds and decorated in some ...

Add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of AP flour. If you're substituting all-purpose flour for cake flour, you'll want to reverse these ratios: Use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of cornstarch per cup.

Most cakes can be stored in a freezer for up to one month, or in the fridge for one week. Cakes are best sliced frozen for crisp edges, but for the best flavor, allow your leftover cake to hang at room temperature for thirty minutes to an hour before digging in.

Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.

dolce, torta, pasta. a chocolate cake un dolce di cioccolata. (Translation of cake from the Cambridge English-Italian Dictionary © Cambridge University Press)

Technically, funeral cake is a chocolate sheet cake with fudge icing and topped with crunchy pecans and big enough to feed a crowd—which you may recognize as Texas Sheet Cake.

You don't have to be Young and Beautiful to appreciate the Elvis Presley Cake. After one bite, you'll be saying that you Can't Help Falling in Love with how easy it is to make this fruity cake, which has a pineapple topping and creamy, decadent cream cheese frosting.

A two-tier Godfather themed cake featuring all hand-modeled and edible elements from the classic movie. The cake is lemon chiffon with a delicious raspberry butter-cream filling, covered in dark chocolate ganache and LMM fondant.

Because our pastry flour has less protein than all purpose flour, it's ideal for many lighter baking purposes. In addition to making pastry, it can be used in place of cake flour in your favorite cake recipes. It's also a wonderful flour for biscuits, scones, cookies, muffins, pound cake and more.

Is it better to use cake flour or all-purpose flour? ›

A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness. Our Traditional Angel Food Cake is a good example.

“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days.

You must do this as soon as they are out of the oven, otherwise your cakes will definitely get soggy. Immediately following, cover the cakes tightly with plastic wrap and put aside to cool. If you have a bad recipe or have over-baked your cakes, this will not rescue them from being doomed to dry-ness.

Instead, keep your cakes at room temperature. (Though if you're stacking layers, chill them briefly before assembling the final cake — it'll make things easier.) Stay away for one to three days: Flavors will deepen after one day, and only strengthen the longer you wait.

The main difference between pandoro and panettone lies in the shape, an eight-pointed star for the former and a cylinder with a domed top for the latter, and in their defining flavours: the pandoro is presented in all its simplicity, covered with a dusting of icing sugar, while the panettone is enriched with candied ...

Instantly recognisable for its tall, domed shape, panettone is more a bread than a cake, its sweet dough studded with candied fruits and raisins. Popular worldwide, it's usually pinpointed for its two main associations: with Christmas and with Italy.

Buy Pandoro Christmas Cake

It is a leavened bread, similar to Panettone, but with some distinct differences. Unlike Panettone, Pandoro is devoid of candied fruits and raisins, and it is often dusted with powdered sugar to resemble the snowy peaks of the Italian Alps.

that originated in Verona. Padoro is a traditionally star. -shaped cake dusted with powdered sugar.