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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Lasagna – Layers of Pasta, Meat Sauce, Ricotta, and Mozzarella Cheese

 

Lasagna – Layers of Pasta, Meat Sauce, Ricotta, and Mozzarella Cheese

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Ingredients:

  • For the meat sauce:

    • 1 lb ground beef or Italian sausage
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 can (28 oz) crushed tomatoes
    • 1 can (6 oz) tomato paste
    • 1 can (15 oz) tomato sauce
    • 2 teaspoons dried basil
    • 1 teaspoon dried oregano
    • Salt and pepper to taste

  • For the cheese mixture

    • 2 cups ricotta cheese
    • 2 cups shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 1 large egg
    • 2 tablespoons fresh parsley, chopped (optional)

  • For assembling:

    • 12 lasagna noodles, cooked and drained
    • 1 cup shredded mozzarella cheese (for topping)

Instructions:

  1. Prepare the Meat Sauce:

    • In a large skillet, cook the ground beef or sausage over medium heat until browned. Drain excess fat.
    • Add the chopped onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
    • Stir in the crushed tomatoes, tomato paste, tomato sauce, basil, oregano, salt, and pepper.
    • Simmer on low heat for about 20 minutes, stirring occasionally. Set aside.

  2. Prepare the Cheese Mixture:

    • In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, and parsley. Mix until smooth and well combined.

  3. Assemble the Lasagna:

    • Preheat your oven to 375°F (190°C).
    • Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish.
    • Place a layer of cooked lasagna noodles on top of the sauce.
    • Spread 1/3 of the cheese mixture over the noodles, followed by another layer of meat sauce.
    • Repeat the layers (noodles, cheese, meat sauce) two more times, ending with a final layer of noodles and meat sauce.
    • Top with the remaining shredded mozzarella cheese.

  4. Bake:

    • Cover the lasagna with aluminum foil (to prevent the cheese from burning) and bake in the preheated oven for 25 minutes.
    • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
    • Let the lasagna rest for 10-15 minutes before slicing and serving.
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