Tuesday, March 5, 2013

Walnut Vanilla Butter Cake

What you need (cake):
2 large eggs
1 3/4 cups of sifted flour
2 tsp of baking powder
1/4 tsp salt
1/2 cup unsalted butter- room temp
1 cup white sugar
1 tsp vanilla
1/2 cup butter milk
1 handful of crushed walnuts

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour two - 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.
While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt.

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.  

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Add crushed walnuts in processor until finely chopped, then mix in with batter. Add the mixture into your greased pan and bake for 18-25 mins- until you can stick a toothpick and it comes out clean. Once cake is finished, let cool before turning over pan, then frost. 

What you need (Frosting):
8 ounces cream cheese
1/2 tsp vanilla extract
1/2 cup icing sugar
2/3 cup heavy whipping cream

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
Garnish with: Shaved Toblerone chocolate bar

So that is my beautiful cake. Because there is so much oil in walnuts the cake was rather dense, so don't worry if it doesn't rise to much. Instead of tasting like a cake, it actually tasted more like a vanilla walnut brownie, it was good but definitely different.


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