Friday, August 15, 2008

2 for 1!!

So here it is the end of the week, and I still have to find something to do for this weeks Book Marked Recipe. While going through my myriad of Magazines trying to thin them down, which also helps with the event, I came across a layer cake, which ironically is what another event that I wanted to do this month requires. Quirky Cupcake, my CupCake Hero place (woohoo Slush!!) is also hosting a Layers of Cake event. So to solve my problem I chose to make the cake and submit it for both events, finishing both off at the same time. Of course this meant baking the layers before work, and finishing it late at night. As we speak part of the icing is cooling so that I can finish making the butter cream and get the stinking thing iced, and it's 10pm already..sigh. But it will be yummy!
So the cake I chose to make is : Pistachio and White Chocolate Buttercream Cake pulled from the pages of a March 1992 Bon Appetit magazine. I have totes of magazines, and decided to go through them taking out what I may use and donating the rest to whom ever will take them, in hopes of 1. using them and 2. finding some damn room in my house ha-ha. When I saw the recipe I knew I had to make it, not only for the use of 2 events, but also to use up the damn Pistachios I had in my freezer from my first bookmarked recipe event. And well it sounds pretty stinking good to me, and the picture looked good too, so lets hope I do it justice! (and now that I am typing it out..omg there is SO much to type LOL).

Pistachio and White Chocolate Buttrercream Cake:
12 servings

5 T water
3 T sugar
3 T Kirsch (clear cherry brandy)

2/3 cup shelled unsalted pistachio nuts, toasted
8 lg egg yolks
2/3 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract

5 lg egg whites
2/3 cup cake flour
1/4 cup cornstarch

6 lg egg yolks
1/3 cup sugar
2 T all purpose flour
1 1/2 cups half and half
8 oz good quality white chocolate, finely chopped
1 T Kirsch
2 tsp vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

1 cup finely chopped shelled pistachios (garnish)

for syrup:
combine 5 T water and sugar in heavy small saucepan. Bring to boil over low heat, stirring until sugar dissolves. Remove from heat. Stir in kirsch and cool. (syrup can be made 2 days ahead. Cover and refrigerate.)

For Cake:
Position rack in top third of oven and preheat to 350. Butter 2 9 inch cake pans. Line bottoms with waxed paper rounds. Butter paper and dust pans with flour.
Finely grind nuts in processor. Using electric mixer, beat yolks in large bowl just until blended. Add 1/3 cup sugar and beat until mixture is think and light in color, about 3 minutes. Beat in vanilla and almond extract.
Using clean dry beaters, beat whites in another large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold ground nuts into yolk mixture. Sift flour and cornstarch over yolk mixture and gently fold in. Fold in remaining egg whites in 2 additions.
Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 18 minutes. Cool 5 minutes on rack.Run knife around sides of cakes to loosen. Turn out onto racks and cool. Peel paper off cakes. (Cakes can be made 1 day ahead. Wrap cakes tightly and store at room temperature.)

For Buttercream:
Whisk yolks, sugar and flour in medium bowl until well blended. Bring half and half to a simmer in heavy medium saucepan. Gradually whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and is very thick, whisking constantly. Transfer mixture to medium bowl. Add chocolate and stir until chocolate melts and mixture is smooth. Mix in kirsch and vanilla. Press plastic wrap onto surface of pastry cream to prevent skin from forming; cool. (can be made 1 day ahead. Refrigerate. Bring to room temperature before continuing.)
Using electric mixer, beat butter until fluffy and light in color. At low speed add pastry cream 1/4 cup at a time, beating after each addition until just blended.
Cut each cake layer horizontally in half. Place 1 cake bottom on platter. Drizzle with 1/4 of syrup. Spread scant cup of buttercream over. Repeat layering 2 more times with cake, syrup, and buttercream. Top with last cake layer. Spread very thin layer of buttercream over top and sides of cake to anchor loose crumbs. Spread remaining buttercream evenly over entire cake. Press chopped nuts onto sides and in 1-inch border around top edge of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

I chilled it over night, for a smooth slice. And had that slice for much for healthy today. Let me tell you, pastry cream INTENSE. I still can't decide if it was too rich for me or not, then again I just woke up and had it for breakfast ha-ha. This cake reminds me much more of a torte thin sponge layers, syrup and thin layers of icing in between them. Makes a wonderful impression, very elegant to me. and pretty tasty. It would be a great addition to a holiday dessert table actually.
Check out the rest of the Round up at Ruth's Site!! And why not find a book marked recipe of our own and join our fun!!


Ruth Elkin said...

What a fab cake!!! looks like a lot of work but i'm sure it was worth it!

Thanks for sending it into bookmarked recipes!

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