Triple layered Almond-Pistacho-Vanilla Cake with Chestnut Mousse Filling in Choco-butter cream Frosting served with its individual Chocolate Coated Strawberry
During my recent escapade in Philippines for holidays, I kept on wondering if I will have enough time to participate in DB’s challenge for the month of March upon my return. But when I’ve heard that Morven is sponsporing a Dorie’s Party Cake challenge I knew I couldn’t miss this on earth. Not that I’m good at it. In fact, baking cake is never my cup of tea but I have always love eating them (and who doesn’t). Cakes have been part of our daily lives specially during those important occassions. Although personally, I have never had my own cake nor blew its candles during my birthdays growing up. I don’t blame my parents for that. They were too poor to afford one in the first place. Anyways, I wonder how this all started, I mean preparing cakes for special events. I guess I have to google it up.
Care for a slice?
Morven was generous enough to give us liberty in expressing ourselves freely on baking this challenge. I must admit I drool on all those cakes other DBers have done. A certified chocolate and strawberry lover that I am, for this month’s challenge I give you my latest kitchen creation. Hold your breath (for the title is too long) : Squared triple layered Almond-Pistacho-Vanilla Cake with Chestnut Mousse Filling in Choco-butter cream Frosting served with its individual Chocolate Coated Strawberry.
For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk
4 large egg whites
1 ½ cups sugar
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
half a cup of chopped pistachio and almonds, vanilla extract
For the choco Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
150 g of bittersweet chocolate
Decorations:
fresh strawberries, chocolate sauce and cocoa powder
Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the three pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
To Make the Choco-Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the melted chocolate, waiting until each addition is absorbed before adding more, and then the vanilla.You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
Rhubarb and Strawberry Seduction Turnovers (Chausson aux pommes in nouvel look)
My Almanac of ancient fruits and vegetables claim that this beautiful stalks originated in Tibet and found it's way in France through St. Petersburg Botanical Garden
King Louis 14th finally enjoyed this delicate and highly perfumed berries after hybriding about 600 varieties from the original specie brought from France 18th century expedition in Chili
