Best 3 Cointreau Melt In Your Mouth Cake Recipes
Indulge in a culinary journey with our exquisite Cointreau Melt-in-Your-Mouth Cake, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary cake boasts a moist and tender crumb, infused with the vibrant orange liqueur, Cointreau, creating a burst of citrusy delight in every bite. The velvety smooth frosting, delicately scented with Cointreau, complements the cake perfectly, adding a touch of richness and elegance. As you savor each slice, the harmonious blend of flavors will leave you craving more.
This article presents a collection of delectable recipes featuring Cointreau, each one a testament to the versatility of this exceptional liqueur. From the classic Cointreau Margarita, with its refreshing blend of Cointreau, lime juice, and tequila, to the sophisticated Cointreau Sour, where Cointreau harmonizes with lemon juice and egg white, creating a delightful balance of sweet and sour.
For those who prefer a non-alcoholic treat, the Cointreau Fizz offers a delightful symphony of flavors, combining Cointreau, lemon juice, and sparkling water, resulting in a refreshing and effervescent beverage. And for those with a sweet tooth, the Cointreau Chocolate Mousse is an absolute must-try. This decadent mousse combines the richness of chocolate with the vibrant orange notes of Cointreau, creating an indulgent dessert that will satisfy even the most discerning palate.
Embark on a culinary adventure with our Cointreau Melt-in-Your-Mouth Cake and the accompanying Cointreau-inspired recipes. Each one promises a unique and unforgettable taste experience, sure to leave you captivated.
COINTREAU MELT-IN-YOUR-MOUTH CAKE
Sinful, but REALLY good. The glaze soaks in, making the cake very moist. I usually serve this cake with a "special coffee" made with Cointreau as well.
Provided by Just Call Me Martha
Categories Breads
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
- Beat well for 10 minutes.
- Pour into lightly greased bundt pan.
- Bake at 350 for 45- 60 minutes until done.
- Let stand 10 minutes.
- Turn out of pan.
- While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
- Pour over cake while cake is still warm.
- To serve, top each slice with fresh raspberries and a sprinkle of orange peel.
ORANGE COINTREAU CAKE
A bit fussy to make - but so worth it. Oranges are in season here mostly in fall/winter. This cake tastes like spring.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For genoise: Preheat oven to 375°F.
- Lightly butter and flour a 9 inch cake pan.
- Beat eggs and sugar in large, heatproof bowl until well-blended.
- Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
- Return bowl to mixer and beat until cool and quadrupled in volume.
- Gently fold in flour, then butter, do not overmix.
- Pour into prepared pan.
- Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
- Invert onto rack and let cool.
- For custard: Finely grate zest off the 2 oranges; reserve oranges.
- Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
- Scald milk.
- Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
- Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
- Add peel.
- Place plastic wrap directly onto surface and cool completely.
- To assemble: Cut cake into 3 even layers using a long, serrated knife.
- Brush each layer with some of the Cointreau.
- Set 1 layer on a cake plate and spread with half of custard.
- Repeat with second layer.
- Add third layer.
- Frost top and sides with whipped cream.
- Thinly slice and remove membranes from sections of reserved oranges.
- Try to make attractive pieces.
- Decorate top of cake with these if desired.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 399.5, Fat 21.2, SaturatedFat 12.1, Cholesterol 227, Sodium 169.3, Carbohydrate 45.7, Fiber 1.1, Sugar 31.1, Protein 8
MELT IN YOUR MOUTH BLUEBERRY CAKE
This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
- Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
- In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake for 50 minutes, or until cake tests done.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g
Tips:
- Use unsalted butter at room temperature to ensure the batter emulsifies properly and results in a smooth and consistent texture.
- Cream the butter and sugar together until light and fluffy. This step incorporates air into the mixture, resulting in a lighter and more tender cake.
- Gradually add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Sift the flour, baking powder, and salt together before adding them to the wet ingredients. This ensures even distribution and prevents lumps.
- Do not overmix the batter. Overmixing can result in a tough and dense cake.
- Pour the batter into a greased and floured baking pan. Tap the pan on the counter a few times to release any air bubbles.
- Bake the cake in a preheated oven at the specified temperature and time. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Allow the cake to cool completely before frosting. This will prevent the frosting from melting and sliding off the cake.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
The Cointreau Melt-in-Your-Mouth Cake is a delightful dessert that combines the flavors of orange liqueur, chocolate, and almonds. With its tender crumb, rich flavor, and elegant presentation, this cake is perfect for any special occasion. By following the tips and instructions provided in this recipe, you can easily create a Cointreau Melt-in-Your-Mouth Cake that will impress your family and friends.
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