Home Party Dessert Recipe
1/24/2013
Pecan Cake with Whiskey Praline Frosting
Cake:
1/2 cup coarsely chopped pecans
1 1/4 cups cake flour
3/4 t baking powder
1/4 t baking soda
1/4 t salt
8 T unsalted butter, room temperature
1 cup sugar
2 large eggs, at room temperature
2 t vanilla extract
3/4 cup buttermilk
Frosting:
1/4 cup pecan pieces
1/4 cup heavy cream
4 T unsalted butter
1 cup lightly packed light brown sugar
1 T whiskey
1 t vanilla extract
>how to make<
*Preheat the oven to 375 degrees.
*Lightly grease a 9" round cake pan.
*Line it with a disk of parchment paper.
*Spread the chopped pecans and the pecan pieces for the frosting on an ungreased cookie sheet, keeping them separate, and toast for 5 minutes, or until golden brown and fragrant.
(for cake)
*Sift the flour, baking soda, baking powder, and salt together onto a sheet of wazed paper.
*Sift 2 more times to mix and aerate.
*Put the butter and sugar in the bowl of an electric mixer and beat at high speed for 30 seconds, or until well combined and smooth.
*Add the eggs one at a time, beating until each is incorporated.
*Continue beating, scraping down the sided of the boil if necessary, until light and fluffy, about 5 more minutes.
*With the mixer on its lowest settin, or uding a rubber spatula, beat or fold in half of the flour mixture.
*Beat or fold in the vanilla and half of the buttermilk.
*Then the remaining flour mixture.
*Beat or fold in the remaining buttermilk and then the chopped pecans.
*Spread the batter evenly in the prepared pan.
*Bakefor 30 minutes, or until golden and the center springs back when lightly pressed.
*Cool the cake in the pan on a wire rack.
*Turn it out onto a serving platter.
(for frosting)
*Combine the cream, butter, and brown sugar in a heavy bottomed medium saucepan and bring to a boil over high heat, stirring occasionally to healp dissolve the sugar.
*Continue to cook until the syrup reaches 240 degrees on a candy thermometer.
*Remove from the heat and carefully(it may splatter) stir in the whiskey, vanilla, and pecans.
*Let cool for 5 minutes, then beat vigorously with a whisk until light and creamy(about 3 minutes).
*Pour the icing over the cake and, using a metal spatula dipped in hot water, spread the icing.
-makes 10-
Cake:
1/2 cup coarsely chopped pecans
1 1/4 cups cake flour
3/4 t baking powder
1/4 t baking soda
1/4 t salt
8 T unsalted butter, room temperature
1 cup sugar
2 large eggs, at room temperature
2 t vanilla extract
3/4 cup buttermilk
Frosting:
1/4 cup pecan pieces
1/4 cup heavy cream
4 T unsalted butter
1 cup lightly packed light brown sugar
1 T whiskey
1 t vanilla extract
>how to make<
*Preheat the oven to 375 degrees.
*Lightly grease a 9" round cake pan.
*Line it with a disk of parchment paper.
*Spread the chopped pecans and the pecan pieces for the frosting on an ungreased cookie sheet, keeping them separate, and toast for 5 minutes, or until golden brown and fragrant.
(for cake)
*Sift the flour, baking soda, baking powder, and salt together onto a sheet of wazed paper.
*Sift 2 more times to mix and aerate.
*Put the butter and sugar in the bowl of an electric mixer and beat at high speed for 30 seconds, or until well combined and smooth.
*Add the eggs one at a time, beating until each is incorporated.
*Continue beating, scraping down the sided of the boil if necessary, until light and fluffy, about 5 more minutes.
*With the mixer on its lowest settin, or uding a rubber spatula, beat or fold in half of the flour mixture.
*Beat or fold in the vanilla and half of the buttermilk.
*Then the remaining flour mixture.
*Beat or fold in the remaining buttermilk and then the chopped pecans.
*Spread the batter evenly in the prepared pan.
*Bakefor 30 minutes, or until golden and the center springs back when lightly pressed.
*Cool the cake in the pan on a wire rack.
*Turn it out onto a serving platter.
(for frosting)
*Combine the cream, butter, and brown sugar in a heavy bottomed medium saucepan and bring to a boil over high heat, stirring occasionally to healp dissolve the sugar.
*Continue to cook until the syrup reaches 240 degrees on a candy thermometer.
*Remove from the heat and carefully(it may splatter) stir in the whiskey, vanilla, and pecans.
*Let cool for 5 minutes, then beat vigorously with a whisk until light and creamy(about 3 minutes).
*Pour the icing over the cake and, using a metal spatula dipped in hot water, spread the icing.
-makes 10-
Labels: Pecan Cake recipe, Praline Frosting recipe
1/09/2013
Marsala Zabaglione Cake
Genoise:
6 large eggs
1 cup sugar
1 t vanilla extract
1 t finely minced lemon zest
1 cup cake flour, sifted
6 T unsalted butter, melted
Marsala Zabaglione Filling:
7 large egg yolks
6 T sugar
1 cup dry Marsala
1 cup heavy cream
Icing:
2 cups heavy cream
1/4 cup sugar
1 T Marsala
Berries for garnish (optional)
>how to make<
(for the genoise)
*Preheat the oven to 350 degrees.
*Lightly butter a 9" by 3" high round cake pan and line with parchment paper.
*Whisk the eggs and sugar together in the bowl of an electric mixer.
*Set it over hot water and whisk by hand until warm.
*Then remove from the heat and beat on high speed until the mixture holds a 3 second dissolving ribbon when the beater is lifted.
*Beat in the vanilla and lemon zest.
*Then, sift half the flour over the mixture and fold in.
*Fold in the melted butter, and then sift and fold in the remaining flour.
*Pour into the prepared cake pan and smooth the top.
*Bake until a toothpick inserted in the center of the cake comes out clean, and the cake springs back when touched, 30 to 35 minutes.
*Let cool for 5 minutes in the pan and then turn out onto a rack.
(for the filling)
*Whisk the egg yolks in a bowl until blended, whisk in the sugar and Marsala and strain into a shallow heatproof bowl.
*Set the bowl over boiling water and a whisk constantly until the mixture is light and airy and forms a slowly dissolving ribbon on the mixture when the whisk is lifted, 10 to 15 minutes.
*Chill in a bowl of ice water.
*Beat the cream until stiff peaks form.
*Fold into the cooled Marsala custard.
(for assembling)
*Slice the genoise horizontally into 3 rounds.
*Place the bottom genoise round on a serving platge and spread with about half the filling.
*Top with a second genoise round and spread with the remaining filling.
*Cover with the third genoise round.
*Wrap and refrigerate overnight.
(for finishing)
*Just before serving, prepare the icing.
*Beat the cream with the sugar and Marsala until stiff peaks form.
*Spread over the top and sides of the cake.
*Garnish with strawberries, or raspberries, if you like.
-makes 10 to 12-
Genoise:
6 large eggs
1 cup sugar
1 t vanilla extract
1 t finely minced lemon zest
1 cup cake flour, sifted
6 T unsalted butter, melted
Marsala Zabaglione Filling:
7 large egg yolks
6 T sugar
1 cup dry Marsala
1 cup heavy cream
Icing:
2 cups heavy cream
1/4 cup sugar
1 T Marsala
Berries for garnish (optional)
>how to make<
(for the genoise)
*Preheat the oven to 350 degrees.
*Lightly butter a 9" by 3" high round cake pan and line with parchment paper.
*Whisk the eggs and sugar together in the bowl of an electric mixer.
*Set it over hot water and whisk by hand until warm.
*Then remove from the heat and beat on high speed until the mixture holds a 3 second dissolving ribbon when the beater is lifted.
*Beat in the vanilla and lemon zest.
*Then, sift half the flour over the mixture and fold in.
*Fold in the melted butter, and then sift and fold in the remaining flour.
*Pour into the prepared cake pan and smooth the top.
*Bake until a toothpick inserted in the center of the cake comes out clean, and the cake springs back when touched, 30 to 35 minutes.
*Let cool for 5 minutes in the pan and then turn out onto a rack.
(for the filling)
*Whisk the egg yolks in a bowl until blended, whisk in the sugar and Marsala and strain into a shallow heatproof bowl.
*Set the bowl over boiling water and a whisk constantly until the mixture is light and airy and forms a slowly dissolving ribbon on the mixture when the whisk is lifted, 10 to 15 minutes.
*Chill in a bowl of ice water.
*Beat the cream until stiff peaks form.
*Fold into the cooled Marsala custard.
(for assembling)
*Slice the genoise horizontally into 3 rounds.
*Place the bottom genoise round on a serving platge and spread with about half the filling.
*Top with a second genoise round and spread with the remaining filling.
*Cover with the third genoise round.
*Wrap and refrigerate overnight.
(for finishing)
*Just before serving, prepare the icing.
*Beat the cream with the sugar and Marsala until stiff peaks form.
*Spread over the top and sides of the cake.
*Garnish with strawberries, or raspberries, if you like.
-makes 10 to 12-
Labels: layer cake recipe, Marsala cake recipe, Zabaglinoe filling recipe
