baby rambutan

i have to save this adaptation from Rose Levy Beranbaum’s The Cake Bible because i increased the ingredients to 1 &1/2 times the original to make a large 10-inch double layer cake. a lot of math and fractions involved–so much that i got a headache and my brain broke down…

“golden luxury butter cake”

9 ounces of white chocolate melted over a double boiler with barely simmering water, final melting off the heat

9 large egg yolks

1 & 1/2 cups whole milk

2 & 1/2 tsps. vanilla

4 & 1/2 cups sifted cake flour

1 & 1/2 cups plus 4 & 1/2 tsps. sugar

3 & 3/4 tsps. baking powder

1 & 1/4 tsps. salt

13 & 1/2 tablespoons unsalted butter, at room temperature

lightly grease the bottoms of 2 10-inch pans with butter, then line with parchment paper rounds, then grease again with butter, then sprinkle flour to coat evenly; knock out the excess flour.

preheat oven to 350F.

in a medium bowl lightly mix the yolks, 1/2 cup of the milk, and the vanilla.

in a large mixer bowl, combine the dry ingredients and mix on low speed for 30 secs. add the butter and remaining cup of milk. mix on low until the dry ingredients are moistened. increase to medium and beat for 1 & 1/2 minutes. scrape down the sides. gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate well. scrape down the sides. add the melted white chocolate and mix just to incorporate.

scrape the batter into the prepared pans and smooth the suface with a spatula–the pans should be little more than half full. bake 40-45 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.

let cakes cool in the pans, on racks, for ten minutes. loosen the sides and invert into greased racks. to prevent splitting reinvert so that tops are up and cool completely before wrapping airtight or frosting.

white chocolate ganache:

6 ounces white chocolate

2 cups heavy cream

chill the bowl and beater/whisk in the refrigerator for at least 15 minutes.

melt the white chocolate with1/2 cup of the cream. let cool.

in the chilled bowl beat the cream until the traces of beater marks just begin to show distinctly. add the white chocolate mixture and beat just until stiff peaks form when the beater is raised.

This entry was posted on Monday, October 30th, 2006 at 6:29 pm and is filed under sweets for my sweets. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.