Text 24853, 107 rader
Skriven 2012-05-15 23:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Cake decorating
=======================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 JW> My presentation skills lag behind my cooking skills; I'd
 JW> like to take a course on / cake decorating someday.

 DD> Cake decorating, for me, consists of telling the counter person
 DD> at the bakery what message and how many candles.

Hey, I can already do that! I don't need lessons for that. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Philadelphia Butter Cake 
Categories: Cakes
  Servings: 8

           FOR THE BASE:
    1/4 c  granulated sugar
    1/4 c  salted butter
    1/4 ts salt
      1 lg egg
      1 pk active dry yeast
    1/2 c  warm milk 
  2 1/4 c  flour, sifted
      2 ts vanilla extract  
           FOR THE TOPPING:
      1 c  unsalted butter
    2/3 c  flour
      2 c  superfine sugar
      2 lg eggs
      4 TB milk
      1 ts vanilla extract 

Philadelphia Butter Cake. If you've never heard of it, are you ever
in for a treat.

Philadelphia Butter Cake is a rich, buttery cake with a gooey center
that's served in bar form. Judging by the picture and the name, you
might be tempted to think that Philadelphia Butter Cake is similar
to Gooey Butter Cake, a St. Louis specialty. But you're not quite
right: while they have some similar characteristics, I'd call them
more "cousins" than "twins". The Philadelphia version has two
distinct differences from Gooey Butter Cake: first, the topping does
not include cream cheese, and second, the base contains yeast. 

If light-as-air-cakes are what you crave, then don't bother with
this one. Though the flavor and appearance are in some ways quite
simple, it's still definitely an indulgence. Philadelphia Butter
Cake is almost indescribably rich: if you can imagine Gooey Butter
cake without the cream cheese, and with a base that is somewhat like
a crushed, compressed danish, then you're getting the right idea.
It's like an opportunity to savor the very soul of butter in a
compact, sweet square of pleasure.

In the bowl of a stand mixer fitted with the paddle attachment, mix
sugar, butter, and salt on low speed until combined. Add egg, and
beat on medium speed for 1 minute. 

In a small bowl, dissolve the yeast in warm milk. To egg/sugar
mixture, add flour, then yeast mixture and vanilla, beating about 3
minutes (with dough hook or by hand). Turn the dough onto a lightly
floured board and knead for 90 seconds. Place in a lightly greased
bowl, cover with a towel, and allow the dough to rise until doubled
in size, about 1 hour.

Toward the end of the rising period, start preparing the topping. In
a stand mixer fitted with the paddle attachment, cream the butter
until light and fluffy, about 2 minutes on medium speed. Add the
flour and sugar to the mixture, and continue beating on medium speed
until fully combined. Add the eggs one at a time, allowing the first
to fully incorporate into the batter before adding the second. Add
in the vanilla. Add the milk, 1 tablespoon at a time. If the
consistency is any thinner than a pancake batter, don't add any more
milk.

Grease or line a 9- by 13-inch aluminum pan with parchment paper.
Once the dough has doubled in size, punch it down. Remove it from
the bowl, and pat into the bottom of your prepared pan. Crimp the
edges of the crust halfway up the sides of the container so that
they will hold in the filling. 

Spread the topping evenly over the dough. Let stand for 20 minutes.
Meanwhile, preheat the oven to 375 F and position a rack in the
middle position.

Bake 30 minutes, or until browned on the edges but still quite gooey
in the middle. It will solidify as it cools. Wait until it has
cooled completely before serving; store in the refrigerator.

Posted by: Jessie Oleson, cakespy

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Wedding cake is one of Gingrich's four basic food groups.

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