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In this Full Episode Paula makes some desserts that are the perfect ending to any meal! Paula first makes a charlotte russe cake, a toffee butter cake, and a southwest Georgia pound cake.
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#pauladeen #fullepisodefriday
You can make all your dessert dreams come true by following the recipes below:
Charlotte Russe Cake
https://www.pauladeen.com/recipe/charlotte-russe/
Show More Show Less View Video Transcript
0:00
[Music]
0:00
Hey y'all, I'm Paula Dean and you know,
0:03
in my humble opinion, you can never have
0:05
too much of a good thing. And in this
0:07
case, that means dessert. Today, I'm
0:10
going to be fixing a few confections
0:12
that are just the perfect ending to any
0:14
meal. First up is a decadent Charlotte
0:18
Roose, and then it's on to my ooey gooey
0:20
toffee butter cake. And finally, my
0:23
sweet Southwest Georgia pound cake,
0:25
where nobody does it better. So stick
0:28
around y'all cuz today is like a dessert
0:30
dream come Great.
1:02
So, the first dessert I'm making today
1:04
is called Charlotte Roose. It's an old
1:07
old dessert that's been around for years
1:09
and years and years. It's very much like
1:11
a trifle. Now, I'm going to put a four
1:13
of a cup of milk in my saucepan. And
1:16
while that's just warming up, I've got
1:19
some water here. And I've got a plain
1:22
gelatin here. And we're going to just
1:24
sprinkle that gelatin into that water.
1:30
And I'm going to let that bloom.
1:33
We're going to take this off. And I'm
1:35
going to add my gelatin
1:38
to the milk
1:42
and give that a stir.
1:44
And it's already thickening up that
1:46
milk.
1:48
All right, I've got that dissolved. And
1:50
I'm just going to sit that over here.
1:52
And then we're going to move on over
1:53
here to our egg whites. And these eggs
1:57
are at room temperature. You always want
1:59
to start with room temperature eggs.
2:01
They just work better. All right. So,
2:04
we're just going to dump our whites into
2:06
here. And then you'll want to save your
2:08
yolks
2:12
for another dish.
2:18
Okay. And this is our last egg.
2:21
All right. Now, I'm going to put these
2:23
aside and save these for
2:26
another recipe. All right. Now, we're
2:29
going to beat these until they form
2:30
stiff but not dry peaks.
2:39
All right, that looks like nice stiff
2:42
peaks. All right, I'm going to move this
2:44
to the side and bring in this other
2:47
bowl.
2:48
And in this bowl, I'm going to beat two
2:51
cups of heavy whipping cream.
2:57
And I'm going to add a cup of granulated
2:59
white sugar
3:02
and a teaspoon of vanilla.
3:08
And I'm going to beat this until it
3:10
forms stiff peaks also. And then I'm
3:14
going to fold these two things together
3:16
along with our milk and our gelatin and
3:19
our water.
3:24
Okay, this is starting to thicken up a
3:26
little.
3:30
[Music]
3:33
All right, let me move this out of the
3:35
way. What we're going to do now is we're
3:38
going to fold in our sweetened whipped
3:41
cream
3:44
into our egg whites.
3:47
And while that gelatin dissolving, I'm
3:49
going to go ahead and start folding
3:52
these two things together. And when you
3:54
fold, you want to go under and over.
4:01
So, to make sure that milk, it's not too
4:03
hot. I'm going to pour it back into this
4:06
cold bowl and that will chill it back
4:10
down.
4:12
And that's fine. It's just It almost
4:14
feels like the temperature of my body.
4:17
So, I'm just going to drizzle that
4:19
through here
4:21
and then fold it in with
4:24
the other ingredients. It's going to
4:28
make a wonderful gooey sweet center for
4:31
our Charlotte roose.
4:34
All right. Now, we're going to make a
4:36
mold out of this Charlotte roose. Well,
4:39
I'm going to use just a glass Pyrex
4:41
dish. And I'm going to start with lady
4:43
fingers. And I'm putting about three
4:46
across the bottom.
4:48
And then I'm going to come in here and
4:50
I'm going to stand up
4:54
these lady fingers around the bowl.
4:57
And you want to make sure that you fill
5:00
in all the gaps because we're going to
5:03
unmold this onto a dish. All right.
5:09
Now, I've got some sweet cherry
5:13
and I'm just going to take our cherry
5:16
and we're going to come in here and I'm
5:18
going to brush our lady fingers with the
5:21
cherry.
5:23
All right. And now I've got some
5:26
wonderful strawberry preserves. These
5:28
are storebought. Now I'm going to put a
5:31
layer of the strawberry preserves down
5:34
there.
5:36
And you can see how that's coming along.
5:40
Now I'm going to move over here
5:44
and get our cream filling. And I'm just
5:47
going to fill up the middle of these
5:50
lady fingers.
5:52
[Music]
5:54
And then I'm going to top it with some
5:56
more lady fingers.
5:59
And if I have to, I'll break some pieces
6:03
to just finish that.
6:06
All right, I've got it all covered with
6:09
lady fingers now. And I've got a little
6:11
bit more cherry left. So, I'm going to
6:12
take that last little bit and just dab
6:16
on top. And now I'm going to take a
6:18
plastic wrap
6:20
and I'm going to seal this up real good.
6:23
And I'm going to stick it in the
6:24
refrigerator for four to six hours
6:27
because I want this chilled very, very
6:31
good. And when we come back, y'all,
6:35
I'm combining two of my most favorite
6:37
things in the whole world. A gooey
6:39
butter cake and toffee chips. So don't
6:43
go away.
6:45
Gooey buttery cakes.
6:52
[Music]
7:01
We're back. And before we get on to that
7:03
gooey buttercake that I was talking
7:05
about before break, I want to go ahead
7:08
and unwrap our roots because I had one
7:10
that's been in the refrigerator now for
7:13
about 4 hours.
7:15
And I'm going to go ahead and unmold
7:18
this. And I'm going to slowly tilt it
7:21
and let the air get up in there.
7:28
Look how good that looks.
7:33
Now, I had some filling left over,
7:37
and I'm going to dress this with just a
7:40
little of our filling. And I've got some
7:45
raspberries and strawberries. I'm just
7:48
going to drop some fruit around it. I'm
7:50
going to come in here and
7:53
fan me out a berry and put in the center
7:57
of that.
8:01
That looks just delicious.
8:04
And I'm going to sit that over there.
8:06
Now, y'all have seen me make gooey
8:08
buttercakes several times on the show. I
8:11
think out of all the gooey buttercakes,
8:14
just the basic recipe may very well be
8:16
my favorite. And then I'm adding
8:19
chocolate toffee bits. And you can find
8:22
these in your bacon section. These are
8:24
just yummy. So, I'm going to start with
8:27
the base jagui buttercake. I've got a
8:30
stick of butter melted here. I've got a
8:32
yellow cake mix here. I'm going to add
8:36
one egg
8:39
and one stick of melted butter.
8:46
Now, while I'm mixing up this, I'm going
8:48
to go ahead and add another stick of
8:50
butter.
8:53
So, that's going to melt and we're going
8:54
to mix this up.
8:57
And this batter is going to be real,
9:00
real thick.
9:09
All right, I've got our crust and one
9:11
egg and one stick of melted butter
9:14
blended together here. But because I'm
9:17
cooking outside and using my little mini
9:19
oven, a 13 by9 by two wouldn't fit in
9:22
this oven. So I'm doing it in two eight
9:25
by eight pans. All I'm going to do is
9:27
divide our batter up.
9:31
Half in one pan and half in the other.
9:34
And we're just going to press this into
9:36
our pan.
9:38
Now we're going to come over here and
9:40
we're going to make the filling to our
9:42
gooey buttercake. And I'm going to use
9:44
the same bowl. I don't have to wash it.
9:47
It's not going to affect the center of
9:48
our our gooey. I'm going to start with
9:52
an 8 oz package of cream cheese that's
9:55
been softened to room temperature.
9:58
I'm going to add two eggs,
10:06
a teaspoon of vanilla,
10:14
another stick of melted butter.
10:18
Want to get every drop out.
10:21
And one 16oz box of powdered sugar.
10:33
Now, we're just going to beat this up
10:34
until it's smooth.
10:40
All right.
10:44
And now we're going to add our toffee
10:47
bits to this.
10:52
And I'm just going to fold those in.
10:56
Now, you can get toffee bits two ways.
10:59
You can get the plain toffee bits or you
11:02
can get toffee bits with chocolate. Now,
11:06
I'm going to divide this center
11:11
into both of these pans.
11:18
And I'm just spreading this out.
11:26
All right. Now, I like a little
11:28
sprinkled on top so when it bakes,
11:33
you can see that it's not just a regular
11:35
gooey buttercake. So, I'm going to take
11:37
a few and just
11:40
put on top like that. Now, I'm going to
11:42
put these in the oven.
11:45
It's been preheated to 350 degrees.
11:49
And because of the sizes of these pans,
11:53
I'm going to just watch that. I'm going
11:55
to keep checking on them periodically
11:58
after like 30 minutes.
12:01
So, I think I've waited long enough.
12:07
Going to come in here and
12:11
cut me a piece. Oh, that looks good. You
12:14
can see those strawberry preserves.
12:18
I just love the way this looks. It's got
12:21
the different textures in there, the
12:22
cream center, and the strength that the
12:25
lady fingers give it. The next thing up
12:28
is a Southwest Georgia pound cake. So,
12:31
I'll see y'all back in a minute.
12:42
[Music]
12:47
Our
12:52
gooey buttercakes
12:55
turned out really, really good. It's
12:57
amazing how well these little ovens will
12:59
bake.
13:02
These gooey buttercakes look delicious,
13:04
too. Sometimes I'll use these to put in
13:08
the center of baked Alaska. Oh, I'm
13:11
going to try to resist tasting it. And
13:14
just keep those piled up there.
13:18
They look scrumptious. All right, let's
13:21
talk about pound cakes. This is one of
13:24
the favorite pound cakes of the folks
13:26
that live in Southwest Georgia where I
13:28
was born. I was born in Albany, Georgia.
13:31
And a lot of people over there make
13:33
these cakes. And I'm going to start with
13:35
two sticks of real butter
13:38
at room temperature.
13:47
Now I'm going to add three cups of
13:49
sugar.
13:56
And I'm going to beat these together
13:57
until they're nice and creamy.
14:00
All right. Now I'm going to add the
14:02
eggs.
14:20
All right, that's nice and creamy now.
14:22
All right, now I've got three cups of
14:24
allpurpose flour.
14:30
And I have a half a teaspoon of baking
14:34
powder. And I'm going to give those a
14:36
quick sift together.
14:42
And that was baking powder now, not
14:46
soda.
14:52
All right. Now, we're going to add our
14:54
dry ingredients to our creamed mixture.
14:57
We're going to start with flour and end
15:00
with flour. If we started with the heavy
15:03
cream and ended with cream, it would
15:06
almost make our batter look like it had
15:08
broken.
15:33
and I'm going to add a teaspoon of
15:35
vanilla.
15:38
[Music]
15:45
All right. Now, I'm going to take a bun
15:47
cake pan.
15:49
And I'm going to spray it
15:52
because you want to make sure that your
15:54
pound cakes always come out and don't
15:58
leave chunks in the pan.
16:02
And I'm going to dust this with a little
16:04
flour.
16:11
We're just going to pour our batter
16:12
around
16:17
and we're going to start this cake off
16:19
now in a cold oven.
16:22
And we're going to bake it
16:26
for an hour and 15 minutes.
16:34
And you'll want to just take your
16:35
spatula
16:37
and level out your cake like that.
16:41
Now, like I said, we're not going to
16:43
turn our oven on until we put our cake
16:46
in the oven.
16:51
When we put the cake in the oven, we're
16:53
going to turn it to 325 for an hour and
16:57
15 minutes. And it's going to be so
17:00
light and rich and dense at the same
17:03
time.
17:05
I think the cook has earned the right to
17:07
taste a gooey buttercake.
17:12
So, let's see how they turned out.
17:14
They look yummy. You can see the toffee
17:17
nut and the chocolate in the gooey part
17:21
of that.
17:26
[Music]
17:28
It's unbelievably rich.
17:30
While our cake's baking, I'm going to
17:33
clean up. And when we come back, I'm
17:37
going to show y'all ways that you can
17:39
take that ordinary pound cake and really
17:43
dress him up. So, I'll see y'all back in
17:45
a minute.
17:49
[Music]
17:59
I was telling y'all earlier
18:02
that Southerners
18:05
love their pound cake,
18:08
but we also love doing different things
18:11
with it,
18:13
like our toast, buttering it, and frying
18:16
it up in the black skillet. Well,
18:18
there's just lots of things that you can
18:20
do with a pound cake besides just eating
18:23
it straight up. Personally,
18:26
I love my strawberry shortcake made with
18:30
fresh pound cake. You know, you can get
18:32
the little the little cups in the
18:35
grocery store that have the indented
18:36
center and that's what my mama used to
18:39
use a lot of times and they were
18:41
perfectly yummy, but nothing, absolutely
18:46
nothing, takes the place of real
18:49
shortcake.
18:51
So, I'm going to take our cake and I'm
18:53
going to just pour fresh strawberries
18:56
and that juice over it.
18:59
And I want to really get
19:03
get that juice all over it to soak into
19:05
that piece of cake.
19:10
And then I'm going to top it with fresh
19:11
whipped cream. and you've got the best
19:16
strawberry shortcake you've ever put in
19:20
your mouth. And another flavoring that I
19:23
really, really love is the flavor of
19:26
lemon curd. I just love it. Now, you can
19:31
make your own lemon curd or you can do
19:34
as I've done today and just use a
19:36
storebought.
19:41
And I'm just going to let that lemon
19:44
curd
19:46
just drip
19:49
all over that piece of poundake.
19:52
And then I'm going to top him with just
19:56
a little
19:58
fresh zest.
20:00
These are just a couple of my favorite
20:02
ways. And I'm sure once you make that
20:05
pound cake that you're going to come up
20:07
with plenty of other ways yourself.
20:11
Well, did y'all enjoy today's show? I
20:14
hope that you did because, you know,
20:16
there's just nothing better than just a
20:19
whole bunch of desserts. The Southwest
20:21
Georgia whipping and cream poundake is
20:24
so unbelievably dense and rich and
20:28
delicious. And the gooey buttercakes, I
20:32
swear to Peter, I didn't think I could
20:34
improve them, but I think the the toffee
20:37
bits just really take it over the top.
20:40
and the Charlotte roose. Oh, it's just
20:43
delicious. It's an oldtimey dessert that
20:46
we can still enjoy today. I hope y'all
20:49
love all the recipes. And as usual,
20:52
America, I want to send you love and
20:54
best dishes from my kitchen to yours.
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