Rose's Heavenly Cakes (26 page)

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.

Melt the White Chocolate

Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).

Remove the white chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.

Make the Frosting

In a food processor, process the cream cheese, butter, and crème fraîche for a few seconds until smooth and creamy. Scrape down the sides. Add the cooled melted white chocolate and pulse it in a few times until it is smoothly incorporated. Add the almond extract and pulse it in.

Compose the Cake

Spread a little frosting on a 9-inch cardboard round or a serving plate and set the cake on top. Spread the frosting on top, leaving the sides plain.

Plan Ahead

Make the filling at least 3 hours before using.

Special Equipment

Two 9 by 2-inch round cake pans, encircled with cake strips, bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour (see
Note
).

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Mix the Cocoa and Liquid Ingredients

In the bowl of a stand mixer, by hand, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator. Bring it to room temperature before proceeding.

Add the oil and yolks to the mixer bowl. Attach the whisk beater. Starting on low speed, gradually raise the speed to medium and beat for about 1 minute, or until smooth and shiny, and resembling a buttercream. Scrape down the sides of the bowl. Beat in the vanilla for a few seconds.

Mix the Dry Ingredients

In a medium bowl, whisk the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Sift the flour mixture onto a large piece of parchment. Add half of the flour mixture to the chocolate mixture and beat on low speed until the dry ingredients are moistened. Scrape down the sides of the bowl. Repeat with the remaining flour mixture. Raise the speed to medium-high and beat for 1 minute. Scrape down the sides and the bottom of the bowl. The mixture will be very thick. On low speed, add the egg whites. Gradually raise the speed to medium-high and beat for 2 minutes. The batter will now be like a thick soup. Using a silicone spatula, scrape the batter into the prepared pans. Each will be about one-quarter full (17.5 ounces/495 grams).

Bake the Cakes

Bake for 25 to 35 minutes, or until a wooden toothpick inserted in the centers comes out clean and the cakes spring back when pressed lightly in the centers. During baking, the batter will rise almost to the top of the pans and a little higher in the middle. They will start to lower just before the end of baking. To prevent the collapse of the delicate foam structure, while still hot, the cakes must be unmolded as soon as they have baked. Have ready a small metal spatula and three wire racks that have been coated lightly with nonstick cooking spray. Leave the oven on to toast the pecans.

Unmold and Cool the Cakes

Immediately run a small metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto the prepared wire racks. Remove the parchment and immediately reinvert them onto the racks so that the firm upper crusts keep them from sinking. Cool completely.

Toast the Pecans

Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance the flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Set aside.

Make the Filling

In a medium heavy saucepan, whisk together the condensed milk and yolks. Add the butter and cook over medium heat, stirring constantly with a silicone spatula, reaching well to the edges and bottom. As soon as the mixture starts to simmer, lower the heat or occasionally remove the pan from the heat to keep it from cooking too fast or burning. Simmer for about 5 minutes, or until thickened enough to pool slightly on the surface before disappearing (about 175°F/79°C). It still will be pourable.

Stir in the vanilla, coconut, and pecans and continue cooking on medium heat for 1 minute. Scrape the mixture into a large bowl. (The mixture will become tan and slightly translucent.) Cover it with a towel and allow it to cool to room temperature, or just barely warm, stirring occasionally to prevent a skin from forming. (It will take about 3 hours at room temperature, but it will reach spreading consistency faster if refrigerated or if stirred over ice water for 5 minutes.) The filling thickens as it cools. If it is refrigerated for more than 2 hours, it will need to be softened over hot water or heated for a few seconds in the microwave.

Compose the Cake

Spread a little filling on a 9-inch cardboard round or serving plate and set the first layer on top. If making the ganache variation below and using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean. Frost with half the filling (it will be about ¼ inch thick). Place the second layer on top and press gently down on it, allowing a little of the filling to ooze out the sides. Frost the top layer with the remaining filling, spreading it right up to the edge so that a little oozes luxuriously over the side, but leave the rest of the sides bare. Cover the cake with a cake dome to keep the sides from drying.