They were delicious, but as I mentioned before: they are tedious. Annoying, even.
Beasts, if you will.
Here is the recipe, but I believe you might need a tutorial on how to construct these bad boys.
Sweet Potato Cake
1 stick of unsalted butter, room temperature
1/2 c + 2 tbsp. white sugar
1/2 c + 2 tbsp. brown sugar
2 eggs, room temperature
1 cup sweet potato puree (contents of about 1 roasted sweet potato)
1 t vanilla extract
2 cups cake flour
1/4 baking powder
1 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t ground ginger
pinch of ground cloves
1/2 c buttermilk, room temperature
Preheat oven to 350. Prepare a 13x9 pan by putting down parchment paper in the bottom of the pan. Make sure you let some hang over the sides as you will need to use it as handles to pull the cake out later.
Cream together the sugars and butter for 5-7 minutes, until fluffy. Add eggs, one at a time, mixing until completely incorporated. Stir in puree and vanilla extract.
In a separate bowl, sift together the dry ingredients. Beginning and ending with the flour mixture, add to sweet potato mixture alternating with the buttermilk in 3 additions. Scrape down the bowl after each addition. Pour into the prepared pan, and bake for @ 25 minutes, but check at 20.
When cake is done, let cool in the pan for 10 minutes, then use a knife to scrape away any cake baked into the edges of the pan, and pull the entire cake out of the pan by its "handles." Let cool completely on a wire rack.
When the cake is cool, take a look at it. See how the edges slope down slightly? Take a serrated knife and gently cut off those edges. I believe I had to cut about an inch to an inch and a half off of each side.
For your remaining slap: if the long side of the cake is directly in front of you, using a ruler, measure 4 equal pieces, at around 2.5 inches wide. Cut, gently. Cutting the other way, you will only be able to cut 2 rows equal to 2.5". Cut.
Now you should have 8 equal squares. Wrap them up, and throw them in the freezer for at least an hour.
Frosting: Take a square and set in front of you. Take a few tablespoons of frosting and spread evenly on top. Place a second square of cake on the top. Check to see that the cakes are perfectly flush together. If they are not, cut down the sides of cake until they are. Don't get too crazy here, as you are looking or uniform little cubes. Then, taking some frosting onto a small, offset spatula, run DOWN the sides of the cake, spreading a thin "crumb coat" down the sides of the cake, until all sides are covered. Scrape the sides of your spatula off between applications, as the...well, just do it.
Place completed square in the freezer to set, and repeat with other cakes.
Pulling one cake out at a time, frost thinly again, careful to keep uniformity, but knowing that they are to be covered with the topping of your choice (don't be too anal). Coat with toasted pecans, or whatever strikes your fancy (white chocolate is good as well).
Tadah. Take a picture, show a friend- knock on a neighbor's door- you worked really hard on these.
Eat.
Maple Goat Cheese Frosting
1 stick of unsalted butter, room temperature
1 package goat cheese, room temperature
2.5 cups powdered sugar, SIFTED
2-3 tablespoons whole milk
1 t vanilla
1 t all natural maple flavoring
Beat the goat cheese until slightly smooth. Add butter, and blend together until no longer lumpy (this can take a minute). Add the powdered sugar and stir until incorporated. Add milk, a tablespoon at a time, until you achieve a spreadable consistency. Stir in extracts. Makes enough frosting to coat and fill a 6" cake, or 4 lamingtons.
And there you have it. See why a tutorial is in order? See why you dip or pour frosting over traditional lamingtons?
Yikes. Off to make some cookies. I have an exciting cake to make this weekend (yes, it involves said "cookies").
Wiggling in my seat over the potential of this cake. A delicious, textural explosion.
Have an extra beautiful day.
Rachel Bee
And why didn't you tell me about these? You could have entered last year!!
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