Donnerstag, 21. Mai 2009

Checkerboard Fantasy Cake



Checkerboard Fantasy Cake

Taken from The Cake Bible – Rose Levy Beranbaum

Ingredients


4 large eggs
1 1/3 cupsMilk
1 tablespoon Vanilla
4 cups Sifted cake flour
2 cups Sugar
2 tablespoons Baking powder
1 teaspoon Salt
1 cup Unsalted butter (must be softened)
85g extra bittersweet or semisweet chocolate

Preheat the oven to 350°F (180°C)

• Melt the chocolate
• In a medium bowl lightly combine the eggs, ¼ of the milk and vanilla
• In a large bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ minutes to aerate and develop the cake´s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
• Divide the batter approximately in half (1 ¾ pounds/ 793g in one bowl, 1 ½ pounds / 680g in another bowl). Stir in the melted chocolate into the smaller batch of batter until uniform in color. Fill 2 large pastry bags fitted with a large round tube ¾ inches in diameter (a large number 9 tube) with the 2 batters.
• Place the divider ring in 1 of the prepared pans and pipe batter into each section, alternating batter colors. The batter should fill the pan about ½ full. Using a small metal spatula or the back of a spoon, smooth any seams or divisions in the batter. Now carefully lift out the divider and rinse it off. When piping batter for the second layer, alternate the colors, i.e. if you started with yellow for the outside ring, start with chocolate. Pipe batter for the third layer exactly like the first.
• Bake 20 – 25 minutes or until a tester inserted near the center comes out clean and cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pans only after removal from the oven.
• Let the cake cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula if needed and invert it onto wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
• When stacking the layers, use a very thin coating of yellow or chocolate frosting to adhere the layers without disturbing the checkerboard effect.

For this cake frosting I used chocolate frosting from Betty Crocker

1 Kommentar:

  1. This wan is very tasty, soft and not too sweet.

    If you don´t have the right pan just use your pastry bag to pipe the circles without a divider. Adding some food colouring to the batches would make the surprise when you cut it even bigger

    btw. the Cake Bible is a great book with alot of knowledge on baking and the chemistry behind it. If you are a baker, that book should be in your kitchen library :o)

    http://www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/0688044026/ref=sr_1_1?ie=UTF8&s=books&qid=1242907792&sr=8-1

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