Rose's Heavenly Cakes (30 page)

Cool and Unmold the Cake

Invert the pan immediately, placing the tube opening over the neck of the bottle to suspend it well above the countertop. Cool completely in the pan, about 1½ hours.

Loosen the sides of the pan with a long narrow spatula and remove the center core of the pan. Dislodge the cake from the bottom and center core with a metal spatula or thin sharp knife. (A wire cake tester or wooden skewer works well around the core. To keep the sides attractive, press the spatula firmly against the sides of the pan, moving the spatula up and down as you go around it.) Invert the cake onto a flat plate covered with plastic wrap that has been coated lightly with nonstick cooking spray and reinvert it onto a serving plate. Allow the cake to sit for 1 hour, or until the top is no longer tacky. Then cover it with a cake dome or wrap it airtight. It keeps for 3 days at room temperature and for 10 days refrigerated. Freezing toughens the texture. The cake is also lovely decorated simply with a light sprinkling of cocoa or lacy drizzles of melted chocolate.

Make the Chocolate-Spangled Whipped Cream

In the bowl of a stand mixer, combine the heavy cream and sugar and refrigerate for at least 15 minutes (chill the whisk beater alongside the bowl).

Whip the cream and sugar, starting on low speed, gradually raising the speed to medium-high as it thickens, just until traces of beater marks begin to show distinctly. Add the vanilla and whip just until the cream mounds softly when dropped from a spoon. Add the chocolate and almonds. With a large silicone spatula, fold them into the whipped cream until evenly incorporated. Cover the bowl with plastic wrap and refrigerate until ready to fill and frost the cake. The whipped cream keeps for 3 days in the refrigerator.

Compose the Cake

Using a long serrated knife, divide the cake into three even layers. Spread a little of the whipped cream on a 9-inch cardboard round or serving plate and set one layer on top. If using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean. Spread the whipped cream about 3/8 inch thick between each layer and frost the top and sides with the remaining whipped cream. Sprinkle the top evenly with Les Perles, if using. To get them to stick to the sides, pelt them against the sides, and they will hold in place. Kids love helping with this! If using the paper strips, slowly slide them out from under the cake.

Plan Ahead

Make the ganache filling several hours ahead. Pour the apricot glaze at least 2 hours ahead.

Special Equipment

One 17¼ by 12¼ by 1-inch half-sheet pan, coated with shortening or nonstick cooking spray, bottom lined with a nonstick liner or parchment and then coated with baking spray with flour

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the middle of the oven and preheat the oven to 450°F/230°C.

Mix the Flour and Cornstarch

In a small bowl, whisk the flour and cornstarch to combine well.

Prepare the Eggs

Separate 2 of the eggs, placing the yolks in the bowl of a stand mixer fitted with the whisk beater and the egg whites in another bowl. To the yolks, add the 2 remaining whole eggs, the additional yolk, and ½ cup of the sugar. Beat on high speed until thick, fluffy, and tripled in volume, about 5 minutes. Lower the speed to medium and beat in the vanilla. (If you have only one mixer bowl, scrape the mixture into another large bowl and wash and dry the mixer bowl and whisk beater very thoroughly.)

Make the Batter

Sift half the flour mixture over the egg mixture and, using a large balloon whisk, slotted skimmer, or silicone spatula, fold it in gently but rapidly until almost all the flour has disappeared. Repeat with the remaining flour mixture until all traces of flour have disappeared.

Make the Meringue

In the bowl of the stand mixer fitted with the whisk beater, beat the egg whites on medium speed until foamy. With the mixer off, add the cream of tartar. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon of the sugar and continue beating until stiff peaks form when the beater is raised slowly. Fold the meringue into the batter. Pour the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

Bake the Cake

Bake for 7 to 8 minutes, or until golden brown and the cake springs back when pressed lightly in the center.

Unmold and Cool the Cake

If necessary, loosen the sides of the cake with the tip of a sharp knife. Unmold the cake at once. Grasp the long edge of the liner and gently slide the cake from the pan onto a flat work surface. Dust the surface of the cake lightly with powdered sugar. While it is still hot, roll up the cake from the short end. Be sure to include the nonstick liner. (If using parchment, first flip the cake onto a clean dish towel and carefully remove the parchment. Then roll up the cake tightly, towel and all.)

Set the roll on a wire rack to cool until it is no longer warm to the touch, about 40 minutes.

Make the Lekvar

In a medium saucepan with a tight-fitting lid, combine the dried apricots and water and allow them to sit for 2 hours to soften.

Bring the water to a boil, cover the pan tightly, and simmer for 20 to 30 minutes on the lowest possible heat until very soft when pierced with a skewer. If the water evaporates, add a little extra.

In a food processor, process the apricots and any remaining liquid, the sugar, lemon zest, and brandy until smooth.

Scrape the apricot mixture back into the saucepan and simmer, stirring constantly to prevent scorching, for 10 to 15 minutes, or until deep orange in color and very thick. A tablespoon of the mixture when lifted will take about 3 seconds to fall from the spoon.

Transfer the lekvar to a bowl and allow it to cool completely.

Make the Apricot Syrup

In a small saucepan with a tight-fitting lid, bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove the pan from the heat, and cool completely. Transfer the syrup to a glass measure and stir in the apricot brandy. If the syrup has evaporated slightly, add enough water to equal 1/3 cup. Cover it and set aside.