Text 27568, 103 rader
Skriven 2015-05-30 06:02:36 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1118
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Glorious Red, White & Blue Cake - Part 2
 Categories: Cakes, Desserts, Citrus, Cheese, Fruits
      Yield: 12 servings

           CONTINUED FROM PART ONE

  Divide batter between pans (about 3 cups in each) and
  smooth tops Rap pans on counter a couple of times to expel
  any air bubbles Bake in middle of oven until a wooden pick
  comes out clean and cake begins to pull away from sides of
  pans 25 to 30 minutes. Keep oven on

  Cool layers in pans on racks 10 minutes, then run a thin
  knife around edge of pans. Invert layers onto racks and peel
  off wax paper. Cool layers completely.

  MAKE WHITE CAKE LAYER WHILE RED VELVET LAYERS COOL: Butter
  one 9" round cake pan, then line bottom with wax paper.
  Butter paper and dust pan with some additional flour,
  knocking out excess.

  Resift cake flour together with baking soda and salt into a
  bowl. Whisk egg whites in another bowl with sour cream
  mixture until combined.

  Beat butter and sugar in a large bowl with an electric mixer
  (fitted with paddle attachment if using stand mixer) at
  medium-high speed until combined well, then add oil and beat
  until very pale and creamy, about 3 minutes. Beat in zest
  and vanilla extract.

  Reduce speed to low and mix in flour mixture and sour cream
  mixture in batches, beginning and ending with flour mixture
  and mixing until batter is smooth. Transfer batter to pan
  and spread evenly. Rap pan on counter a couple of times to
  expel any air bubbles.

  Bake in middle of oven until a wooden pick comes out clean
  and cake begins to pull away from side of pan, 25 to 30
  minutes. Cool in pan on a rack 10 minutes, then run a thin
  knife around edge of pan. Invert layer onto rack and peel
  off wax paper. Cool layer completely.

  MAKE CREAM CHEESE FROSTING: Beat together cream cheese and
  butter in a large bowl with an electric mixture until creamy
  and smooth. Beat in lemon juice, vanilla extract, and salt.

  Sift confectioners' sugar into a bowl and add to cream
  cheese mixture. Mix on low speed until incorporated, then
  increase speed to medium-high and beat until smooth.

  FROST CAKE: Brush loose crumbs from cake layers with a
  pastry brush.

  Put a red velvet layer, bottom side up, on a cake plate or
  stand. Spread 1 cup of frosting over layer. Cover with white
  layer, bottom side up, and spread with another cup of
  frosting. Top with second red velvet layer, bottom side up.

  Spread a thin layer of frosting around sides and over top of
  cake. (This is called crumb-coating. It tamps down any loose
  crumbs to keep them out of the top layer of frosting and
  fills in any crevices. This is particularly important with
  red velvet cake layers.) Chill or briefly freeze cake just
  until frosting is firm.

  Spread sides and top of cake with remaining frosting. Chill
  or briefly freeze cake just until frosting is firm.

  MAKE FRUIT TOPPING: Toss together fruits in a bowl. Let cake
  come to room temperature before serving and top with about 1
  1/2 cups fruit. Serve remaining fruit on the side.

  COOKS' NOTES: Cake layers can be made 1 day ahead and
  chilled or 1 week ahead and frozen. Wrap well in wax paper
  and then in a heavy-duty sealable plastic bag. No need to
  thaw before assembling cake (cake is easier to frost when
  layers are chilled or frozen), but allow plenty of time for
  cake to thaw and come to room temperature after frosting it.

  Cake can be frosted 1 day ahead and kept in a cake keeper,
  chilled. Bring to room temperature.

  by Kemp Minifie

  Epicurious | June 2011

  Yield: Makes 12 servings

  MM Format by Dave Drum - 12 July 2011

  Uncle Dirty Dave's Archives

MMMMM

... The only time to eat diet food is while waiting for the steak to cook

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