grand marnier cake filling
Grand Marnier is an 80 proof liqueur which makes it as strong as most vodkas whiskeys and rums. Powdered Sugar confectioners sugar or icing sugarA liquid of your choosing to thin the glaze such as water milk or liqueur see the Flavors section for ideasVanilla extract.
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My Marsala must have been 20 years old and looked like motor oil so I added a tablespoon of Grand Marnier and a half tsp of vanilla.
. 3 tablespoons room temperature butter 2 cups powdered sugar 1 teaspoon vanilla or Grand Marnier Juice of one lemon Tiny pinch of salt. Warm up 1 shot of Grand Marnier and mix with 3 oz 90 ml of hot coffee. For the filling.
This was my solution to a request for a ChocolateOrange birthday cake. Add brown sugar if you want to sweeten it and garnish with whipped cream. I used regular white sugar but I think coconut sugar would also work.
What Youll Need From the Pantry. This cake could pass as a soft sweet potato loaf depending on what you bake it in. Arrange pecan halves around outer edge of filling.
This basic glaze recipe uses only 3 ingredients. Stir in brown sugar corn syrup melted butter liqueur orange extract and salt with whisk. 8 ounces cream cheese room temperature 1 egg yolk room temperature ½ cup sugar 4 tablespoons flour 1 teaspoon vanilla or Grand Marnier Zest of half a lemon leftover from the dough For the icing.
The chocolate came out too chocolatey and a little bitter my son asked for a milk chocolate flavor so I added an extra tbs of sugar halved the chocolate powder melted 13 c semi sweet chocolate chips in at the end after the butter and vanilla then added 14 c half and half. Cake was moist dense but not heavy like a brick. The vanilla came out fabulous.
On average it should weigh in around 6 percent ABV 12 proof. Only baked for 35-40 minutes. This one is going out for holiday gifts.
This is the perfect after-dinner coffee to enjoy with company. Finally made this cake tonight after carrying my ricotta and pistachios from place to place. In medium bowl beat remaining 3 eggs.
Put the shot of Grand Marnier liqueur in the microwave for 7-10 seconds to warm it up. It was wonderful and It elicited many oohs and Ahhs. I then ice it with a dark drizzly chocolate icing.
Immediately inverted to cake plate to coolCake was so good I didnt even bother to make orange confection glaze. You could also spoon a little Grand Marnier onto the bottom layer before you put the cream on. Pour filling into crust-lined plate.
Stir in chopped pecans. Baked in Bundt cake panWonderful goldenorange color. I like to slice it in half and spread it with whipped cream that has had 100g of melted dark chocolate whipped into it.
However this drink has far more tea than liquor so its pleasantly mild.
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