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The Ultimate Cake Recipe

Essay by   •  August 19, 2011  •  Study Guide  •  492 Words (2 Pages)  •  1,483 Views

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The Ultimate Cake Recipe:

2 ½ sticks of butter at room temperature

3 egg yolks

2 ¼ cups all purpose flour

½ baking soda

Distilled white vinegar

1 tsp almond extract

For the meringue:

3 whites

1 cup sugar

¼ tsp cream of tartar

1 cup roasted almonds coarsely chopped

To assemble the cake:

1 can (14 oz) sweetened condensed milk

1 stick of butter at room temperature

1 Tbsp Amaretto Di Saronno liqueur

10-12 amaretto cookies crushed

Put the can of condensed milk in the pot of cold water, bring it to the boil then turn down the heat and simmer it for 2 hours. The milk will become much thicker and will acquire beautiful caramel color. This can be done ahead (1-2 days before).

Preheat the oven to 350 F. Spray three round 9 inch nonstick pie pans with a cooking spray. Line them with parchment cut to fit and spray the bottoms again. Set aside.

Using a mixer (or by hand) cream the butter adding egg yolks one at a time. Add almond extract. Measure baking soda and pour a few drops of vinegar right on top. It will bubble for a few seconds. Add to the mixture. Then gradually add the flour. Don't over mix! The dough will be very soft but won't stick to your hands. Put it on a lightly floured board and divide into 3 pieces. Wrap them separately with plastic and put in the fridge for about 30 min.

While the dough is resting prepare the meringue. Beat the whites with sugar and cream of tartar until stiff peaks form. Add chopped almonds mixing them in gently. Set aside.

Take the dough out of the fridge and just using your hands (no rolling pin needed) press the dough on the bottom of the prepared pans making sure it's distributed evenly. On top of each one add 2-3 Tbsp of the meringue mixture (just eye balling so it's enough for 3 layers). Spread it evenly to the edges with an offset spatula or just a spoon.

The pans are ready to go in the oven for about 20 min until the meringue and the dough turn lightly brown. Cool them completely in the pans. Meanwhile with a whisk or a hand mixer combine the condensed milk (prepared earlier) and a stick of very soft unsalted butter. Add 1 Tbsp of Amaretto Di Saronno to enhance the flavor of almonds even more. Carefully take the first layer out of the pan (it may be somewhat fragile and crumbly ) and place

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