Text 27051, 101 rader
Skriven 2015-05-16 05:37:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 973
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Maple-Gingerbread Layer Cake w/Salted Maple-Caramel Sauce
 Categories: Cakes, Desserts, Nuts, Sauces
      Yield: 9 servings

MMMMM---------------------------PECANS--------------------------------
    3/4 c  Pecan halves; toasted
    1/4 c  Pure maple syrup
           Coarse kosher salt

MMMMM----------------------------CAKE---------------------------------
  2 1/2 c  All purpose flour
  1 1/2 ts Chinese five-spice powder
      1 ts Baking soda
    1/2 ts Coarse kosher salt
    1/3 c  Chopped crystallized ginger
      1 c  Maple sugar
    3/4 c  Unsalted butter; room temp
      2 lg Eggs
    3/4 c  Hot water
    2/3 c  Mild-flavored (light)
           - molasses

MMMMM--------------------------FROSTING-------------------------------
  1 1/3 c  Chilled cr+¿me fra+«che
  1 1/3 c  Chilled heavy whipping
           - cream
    1/2 c  Maple sugar
      6 tb Powdered sugar
           Salted Maple-Caramel Sauce

  INGREDIENT INFO: Chinese five-spice powder-a spice blend
  that usually contains ground fennel seeds, Sichuan
  peppercorns, cinnamon, star anise, and cloves-is available
  in the spice section of most supermarkets. Cr+¿me fra+«che is
  sold at most supermarkets and at specialty foods stores.

  FOR MAPLE-COATED PECANS: Place large piece of foil on work
  surface. Combine nuts and maple syrup in heavy medium
  skillet (do not use nonstick) over medium-high heat and
  bring to boil, tossing to coat. Cook until syrup is dark
  amber and almost cooked away and thickly coats nuts, tossing
  often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working
  quickly with 2 forks, separate nuts. Sprinkle with coarse
  salt. Cool until coating is crisp and hard, about 1 hour.

  DO AHEAD: Pecans can be made 1 day ahead. Store airtight
  at room temperature.

  FOR CAKE: Preheat oven to 350+.F/175+.C.

  Butter and flour two 9" diameter cake pans with 1 1/2"
  high sides. Combine first 4 ingredients in processor; add
  ginger. Blend until ginger is finely ground, about 1
  minute. Using mixer, beat maple sugar and butter in large
  bowl until fluffy. Beat in eggs 1 at a time (batter may
  look curdled). Stir 3/4 cup hot water and molasses in
  small bowl. Beat dry ingredients into butter mixture in 4
  additions alternately with molasses mixture in 3
  additions.

  Divide batter between prepared pans (about 2 1/2 cups
  each). Bake until tester inserted into center comes out
  clean, 30 to 32 minutes. Cool cakes in pans on racks.

  FOR FROSTING: Combine cr+¿me fra+«che, cream, and both
  sugars in large bowl. Using electric mixer, beat until
  very thick and stiff.

  Cut around pan sides to loosen cake layers; turn out onto
  racks. Place 1 cake layer on platter. Spread with 1 1/3
  cups frosting. Drizzle with 3 tablespoons caramel sauce.
  Top with second cake layer. Spread remaining frosting
  smoothly over top and sides of cake. Drizzle top of cake
  with 3 tablespoons sauce. Cover with cake dome; chill at
  least 1 hour.

  DO AHEAD: Can be made 1 day ahead; keep chilled. Let stand
  at room temperature 30 minutes before continuing.

  Cut pecans into pieces or leave whole. Press pecans into
  frosting on sides of cake. Cut cake into wedges. Spoon
  sauce over.

  by Lori Longbotham

  Bon App+¬tit | October 2010

  Yield: Makes 8 to 10 servings

  MM Format by Dave Drum - 06 December 2010

  Uncle Dirty Dave's Archives

MMMMM

... "If you're afraid of butter, use cream." -- Julia Child

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)