Fricassee Cake Recipes

A fricassee cake is not a term you usually hear in cooking. Fricassee is actually a way to cook mostly with chopped meat that is fried lightly and then cooked slowly in a creamy sauce. But I can suggest a special cake recipe that includes a creamy part similar to the sauce in fricassee used as frosting or inside the cake. Let’s make a Lemon Coconut Cake with a Creamy Filling. This cake mixes different textures and flavours similar to how a fricassee combines ingredients.

Lemon Coconut Cake with Creamy Filling

Ingredients:

For the Cake:

1 cup unsalted butter, softened

2 cups sugar

4 eggs

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup coconut milk

2 teaspoons vanilla extract

Zest of 2 lemons

Juice of 1 lemon

For the Creamy Filling:

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup sour cream

For the Frosting:

1/2 cup unsalted butter, softened

8 ounces cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 cup shredded coconut (toasted)

Decoration (optional):

Lemon slices

Additional toasted coconut

Edible flowers

Directions:

1. Prepare the Cake:

1. First of all, heat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a big bowl mix the butter and sugar until they are light and fluffy. Add the eggs one at a time, mixing well after each one.
3. In a separate bowl mix the flour, baking powder and salt. Slowly add this to the butter mixture alternating with the coconut milk. Start and end with the flour mixture. Then mix in the vanilla extract, lemon zest and lemon juice.
4. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until you can insert a toothpick into the centre and it comes out clean.
5. Let the cakes cool in the pans for 10 minutes. Then remove them and place on wire racks to cool completely.

2. Make the Creamy Filling:

In a medium bowl, beat the heavy cream until it gets thicker. Then add powdered sugar and vanilla extract and keep beating until the cream is very thick and stands up in peaks. Next, mix in the sour cream carefully. Put the bowl in the fridge.

3. Prepare the Frosting:

In a large bowl, mix the butter and cream cheese together until they are smooth and creamy. Slowly add powdered sugar and vanilla extract, continuing to mix until everything is smooth.

4. Assemble the Cake:

If the tops of the cakes are uneven make them flat. Put one layer of cake on your serving plate. Spread the creamy filling over this layer. Then gently place the second layer of cake on top of the filling. Cover the top and sides of the cake with the cream cheese frosting. Press the toasted coconut onto the sides and top of the cake.

5. Decorate

Decorate the top of the cake with lemon slices, more toasted coconut and edible flowers to make it look beautiful.

Keep the cake in the fridge for at least an hour before serving. This makes the filling set and become firm. The cake features a bright lemon taste and a touch of exotic coconut, all combined in a rich creamy texture. This mix is similar to a fricassee which also mixes stewed textures and flavours. Enjoy your cake!