Celebration Cake
Photo: flickr user dotbenjamin
Ingredients
1 cup granulated sugar
1 pound (250 g) whole almonds
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups roasted hazelnuts
1 cup roasted almonds
7 eggs, separated
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup water
1 pound unsalted butter at room temperature
1 teaspoon vanilla
1 1/2 ounces semi-sweet chocolate, melted
1 teaspoon reg. instant coffee
1 1/2 teaspoons boiling water
cups granulated sugar
12 egg yolks
Preparation
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CAKE: Preheat oven to 375 degrees F. Grease two 9 inch pans, then line with greased waxed paper. Measure flour, baking powder and salt into a bowl. Stir together until blended. Then grind nuts in a food processor until a coarse mealy texture. Stir into flour mixture. Set aside.
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Place egg whites in a large mixing bowl and yolks in top of double boiler set over hot water. Using the medium speed of an electric mixer, beat the yolks until lemony in color. Continuing to beat, gradually add 1/2 cup sugar, continue to beat until a pale color, about 5 minutes. Remove from heat. Stir in vanilla.
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Now combine mixtures by first stirring half the nut mixture into the warm egg yolks. Blend in remaining nut mixture. (It will be thick). Stir in a quarter of the whites. Then fold in remainder. Turn into prepared pans and smooth tops. Bake in preheated oven for 18 to 20 minutes, until cake springs back when lightly touched in center. Remove to a cooling rack. When cool, slice in half to form four layers.
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ASSEMBLY; Cover one cake layer with chocolate buttercream. Top with a second layer, vanilla buttercream, another layer and coffee buttercream. Top with the final layer. Then cover top and sides with remaining buttercream. Press crushed pralines (or shaved hazelnuts) on sides of cake. This is an exquisite cake.
Tools
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Yield:
12.0 servings
Added:
Friday, December 11, 2009 - 11:35pm