Even if quite a bit late...
Toffee Coffee Cake
(makes one 9" layer cake)
White Butter Cake (slightly adapted from Joy of Baking)
2 sticks unsalted butter, softened
2 cups sugar, divided
2 t vanilla extract
4 eggs, separated and room temperature
.5 t cream of tartar
3.5 cups cake flour
4 t baking powder
3/4 t Kosher salt
1 cup whole milk, room temperature
Cream the butter together with 1.5 cups of sugar and vanilla extract until light and fluffy. Add the egg yolks, one at a time and beat until blended after each addition. Set aside.
In another bowl, perfectly free from grease (use a paper towel coated in vinegar to wipe it down if you are unsure), add the egg whites, and beat on high until foamy. Sprinkle in the cream of tartar, and then continue to beat until soft peaks form. Gradually add the remaining sugar, until a stiff meringue is present. Set to the side.
Mix the remaining dry ingredients into a bowl and whisk together. Add a third of the flour mixture to the original butter/egg mixture, and mix until incorporated. Scrape down the bowl and add 1/2 of the milk, gradually. Mix until incorporated. Continue alternating flour and milk, ending with the flour mixture.
Fold in the meringue to the batter, spread into 2 buttered and floured 9" pans, and bake in a preheated oven for @30 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven, and place on a baking sheet to cool for ten minutes. Remove from the pans, and let cool completely before frosting.
Whipped Coffee Cream Cheese Frosting
2 sticks unsalted butter, softened
1 block brand name cream cheese
3.5 cups powdered sugar, sifted
1.5 packets of Via (Starbucks brand instant coffee), columbia
1 t vanilla extract
pinch of Kosher salt
In a large bowl, cream the butter and cream cheese together. Add the powdered sugar and mix until incorporated. Add the Via, vanilla, and salt, and beat for 3-5 minutes, scraping down the bowl as needed.
1 recipe Toffee.
How to assemble:
Fill and frost the cake. Break up the toffee into small pieces and coat the outside of the cake.
Enjoy!
Rachel Bee
No comments:
Post a Comment