Molly Yeh’s Spumoni Cake Jars | Girl Meets Farm | Food Network

Molly pays ode to the vibrant Italian dessert with these adorable !
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Cookbook author, food blog writer and Midwest transplant Molly Yeh embraces her country life and makes meals inspired by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Spumoni
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Overall: 1 hr 30 minutes (includes cooling time).
Active: 30 minutes.
Yield: 14 portions.

Components.

Cake:.

Nonstick cooking spray, for the pan.
1 cup all-purpose flour.
3/4 cup granulated sugar.
1/2 cup unsweetened cocoa powder.
3/4 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon kosher salt.
1/2 cup buttermilk.
1/4 cup canola or grease.
1 teaspoon vanilla extract.
1 big egg.
6 tablespoons hot coffee.

Icing:.

1/2 cup (1 stick) saltless butter, at room temperature level.
8 ounces mascarpone cheese, at room temperature level.
3 cups powdered sugar.
Pinch kosher salt.
Enthusiasm of 1 lemon.
1 teaspoon vanilla extract.
1/2 teaspoon almond extract.
1/3 cup roasted (salted are all right if they're all you can find), finely sliced with some bigger bits.
A few drops green food coloring.
1/3 cup maraschino cherries, finely sliced with some larger bits, plus 14 whole maraschino cherries.
Canned whipped cream, for garnish.
Rainbow nonpareils, for topping.

Directions.

Special equipment: fourteen 4-ounce jars.

For the cake: Preheat the oven to 350 degrees F. Grease and line a 9-by-13-inch baking pan with parchment paper.

In a big bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a different, medium bowl, whisk together the buttermilk, oil, vanilla and egg. Include the damp ingredients to the dry active ingredients and stir to combine. Blend in the coffee.

Pour the batter into the prepared pan and spread it out; it will be a thin layer of cake! Bake until a toothpick inserted into the center comes out clean; start looking for doneness at 18 minutes.

Let cool in the pan totally.

For the frosting: Combine the butter, mascarpone, powdered sugar, salt and lemon passion in a bowl and mix until simply combined. Include the vanilla and almond extracts and blend to integrate. Divide the frosting into 2 bowls. Stir the pistachios and green food coloring into one half and the chopped maraschino cherries into the other half.

To assemble, collapse the cake with your hands and press a small handful into the bottom of a 4-ounce jar, packing securely, to make a 1/2-inch-thick layer. Spread a layer of icing (either taste) on top to make a 1/4-inch layer, then add another 1/2-inch layer of jam-packed cake. Leading with a 1/4-inch layer of the other flavor of frosting and smooth out the top. Add a squirt of the canned whipped cream. Complete with a pinch of nonpareils and a whole cherry. Continue with the remaining containers. Serve instantly. (To make ahead, assemble the jars but do not include the canned whipped cream, nonpareils or whole cherries. Refrigerate, covered. Include the whipped cream, nonpareils and whole cherries immediately prior to serving.).

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Molly Yeh's Spumoni Cake Jars|Girl Satisfies Farm|Food Network.

Molly Yeh's Spumoni Cake Jars | Girl Meets Farm | Food Network

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About the Author: Yvette Cook

21 Comments

  1. 3/4 cup of baking powder? I had to watch twice to see if I heard her correctly… I don’t think so! Looks more like 3/4 spoon measure to me.

  2. Love the passion & personality! ❤️🔥
    *Awesome, beautiful recipe too! 👍🥂

  3. I think she meant 3/4 tsp baking powder not cups. Cups…that’s a lot of baking powder!

  4. Yummmmmmmy looks so good and easy to make. Thanks for the recipe and God Bless you and your little family Molly

  5. 🍰 for this jar?! More like cake jars to me! What the great way for Valentine’s day! 💓💛💚💙💜❤

  6. Molly Yeh’s Spumoni Cake Jars are so yummy, I like eating so much, friend💗💖😍😋

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