Text 28705, 94 rader
Skriven 2015-07-01 05:14:38 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1429
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Glorious Red, White & Blue Cake - Part Two
 Categories: Cakes, Dairy, Fruits, Desserts
      Yield: 12 Servings

           CONTINUED FROM PART ONE

  MAKE WHITE CAKE LAYER WHILE RED VELVET LAYERS COOL: Butter
  one 9-inch 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 - 09 July 2012

  Uncle Dirty Dave's Archives

MMMMM

... Bacon has no substitute.

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