What is one of the hardest cakes to make?

Question

I like a challenge!

Answer 1

The one EVERYBODY likes! sorry

Answer 2

HAPPY HALLOWEEN!!!!

Here you go and best of luck!!

Chocolate Raspberry Cream Cake

This is a challenging dessert, but well worth the effort! It would make a wonderful wedding cake!
Serves 12

6 large eggs, separated
1 cup sugar, divided
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup finely ground almonds

12 ounces semi-sweet chocolate, coarsely chopped
1 cup heavy cream

1 12-ounce bag frozen raspberries, thawed.
1 1/2 teaspoons unflavoured gelatin
1 cup heavy cream
1/4 cup icing (confectioner's) sugar

1/2 cup water
1/4 cup sugar

1/4 cup seedless raspberry preserves
raspberries

Cake: Position a rack in the center of the oven and preheat to 350oF. Lightly butter a 10" diameter springform pan
In a small bowl, whip the egg yolks with an electric mixer at medium speed. Add 1/3 cup sugar in a steady stream. Continue beating 4-7 minutes, until the batter is pale yellow and coats a spoon.

Sift the flour and cocoa powder together; stir in the almonds.

In a large bowl, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating until they start to form soft peaks. Gradually add the remaining 2/3 cup sugar, 1 teaspoon at a time, until the whites form stiff, shiny peaks.

Fold the egg yolks into the whites, then fold in the flour mixture. Scrape the batter into the prepared pan and smooth to level. Bake approximately 35 minutes, or until the cake springs back to the touch. Cool completely.

Ganache: Melt the chocolate in the top of a double boiler. Remove from heat and stir in cream. Let cool.

Raspberry Cream: Drain raspberries, reserve liquid. Place 2 tablespoons of the liquid in a small microwavable bowl. Sprinkle gelatin over the juice and stand 5 minutes to soften. Place gelatin & juice in microwave at half power for 30 seconds; stir. Repeat if necessary to dissolve gelatin completely.

Meanwhile, beat the cream with the sugar until stiff peaks begin to form.

Add 2 tablespoons cream to the juice & gelatin, stir. Fold back into cream. Fold in the raspberries.

Raspberry Syrup: Combine water, sugar and remainder of reserved raspberry juice (about 1/2 cup) in small saucepan over medium heat. Stir constantly until sugar dissolves; do not let the mixture boil. Remove from heat and cool to room temperature.

Assembly: Using a bread knife, horizontally slice the cake into two layers. Liberally brush the bottom layer and the under-side of the top layer with raspberry syrup. Spread 1/2 cup ganache over bottom layer. Gently spread the raspberry cream over the ganache, making the layer even. Place top layer above cream. Brush well with raspberry syrup. Spread raspberry preserves on top of cake. Pour remaining ganache over the cake, smoothing the sides. Refrigerate at least 2 hours before serving. Garnish with fresh raspberries and whipped cream if desired.

Answer 3

Try a Harvey Wallbanger cake, it's made with
Galliano liquor.

They are deeeeelicious

Answer 4

Red velvet cake

Answer 5

This isn't necessarily hard, just time-consuming - and delicious!

"Chocolate Buttermallow Cake"

"Red Devils Food Cake"
1 3/4 cups all-purpose flour or cake flour (do not use self-rising flour in this recipe)
1 cup granulated sugar
1/2 cup brown sugar (packed)
1 1/2 tsp. soda
3/4 tsp. salt
1 1/4 cups buttermilk
1/2 cup shortening
2 eggs (1/3-1/2 cup)
2 oz. melted unsweetened chocolate (coo)
1 tsp. vanilla
1/2 tsp. red food color

Heat oven to 350*. Grease and flour 13x9x2" baking pan.
Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan.
Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan and cool completely.
Spread Butterscotch Filling (recipe follows) over top of cake to within 1/2" of edge. Sprinkle 1/2 cup finely chopped nuts over filling. Frost sides and top of cake with Marshmallow Frosting (recipe follows). Melt 1/2 square unsweetened chocolate; dip back of spoon into chocolate and form attractive swirls on frosting.

"Butterscotch Filling"
1/2 cup light brown sugar (packed)
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup water
1 tbsp. butter
Stir together sugar, cornstarch and salt; stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; blend in butter. Cool

"Marshmallow Frosting"
2 egg whites
1 1/2 cups sugar
1/4 tsp. cream of tartar
1 tbsp. light corn syrup
1/3 cup water
3/4 cup marshmallow creme or 1/4 lb. marshmallows (about 16), quartered
Combine egg whites, sugar, cream of tartar, syrup and water in top of double boiler; place over boiling water. Beat with rotary beater until stiff peaks form, scraping pan occasionally. Remove from heat. Add marshmallow creme and continue beating until of spreading consistency.


HAPPY HALLOWEEN

Answer 6

Angel food cake made from scratch or a Cheesecake from scratch.

Answer 7

i agree with aramanan it is a sponge cake made from scratch....if your just looking at the baking and mixing part of the cake you didnt specify the decorating of a cake...

Answer 8

A five tiered wedding cake,any flavor.Perfectly frosted and topped with a happy newlywed figurine.