Read Rose's Heavenly Cakes Online
Authors: Rose Levy Beranbaum
Rose's Heavenly Cakes (9 page)
Bake the Cake
Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
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.
about 1½ cups/12 ounces/340 grams
Volume | Ounce | Gram | |
peanut butter, preferably Jif, at room temperature | ½ cup | 4.7 | 133 |
cream cheese (65° to 70°F/19° to 21°C) | ½ cup minus 1 tablespoon | 4 | 113 |
unsalted butter (65° to 75°F/19° to 23°C) | 4 tablespoons (½ stick) | 2 | 56 |
sour cream | 2 teaspoons | . | . |
powdered sugar | ¼ cup (lightly spooned into the cup and leveled off) plus 3 tablespoons | 1.7 | 50 |
pure vanilla extract | 1 teaspoon | . | . |
Make the Peanut Buttercream
In a food processor, combine the peanut butter, cream cheese, butter, sour cream, powdered sugar, and vanilla and process, scraping down the sides of the bowl as necessary, until the buttercream is smooth and uniform in color.
Compose the Cake
When the cake is completely cool, spread a little buttercream on a 9-inch cardboard round or serving plate and set the cake 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. Frost the top and sides with swirls of silky buttercream. If using the paper strips, slowly slide them out from under the cake.
12 to 14
45 to 55 minutes
So that people who avoid alcohol could still enjoy the extraordinarily moist yet soft texture of my Grand Marnier cake, I've adapted the recipe using ground almonds and lemon. The almonds are responsible for the wondrously moist and dense crumb. The divinely luscious flavor of lemon is punched up with zesty lemon oil.
Creating this cake presented a challenge. It required less leavening because more sugar was necessary to balance the lemon juice. I couldn't add the extra sugar to the syrup because it wouldn't dissolve, so it had to be added to the cake, which made the cake more tender. All-purpose flour with its higher protein compensated perfectly for the increased tenderness. I love this cake so much that I'm offering it in two sizes, first in a full-size 10-cup fluted tube pan, and also as a variation at two-thirds the size, in a 6-cup fluted tube pan, which is perfect for holiday giving. You can serve this cake the day it is made, but the lemon flavor mellows and becomes more pure, and the syrup distributes more evenly, by the next day.
Plan Ahead
For best flavor, complete the cake 1 day ahead.
Volume | Ounce | Gram | |
blanched sliced almonds | 2/3 cup | 2 | 60 |
turbinado sugar | 1¼ cups, divided | 8.7 | 250 |
3 large eggs, at room temperature | ½ cup plus 1½ tablespoons (4.7 fluid ounces) | 5.3 | 150 |
sour cream | 1 cup, divided | 8.5 | 242 |
pure vanilla extract | 1½ teaspoons | . | . |
pure lemon oil, preferably Boyajian | 3/8 | . | . |
bleached all-purpose flour | 2 cups (sifted into the cup and leveled off) plus 3 tablespoons | 8.7 | 250 |
baking powder | 1¼ teaspoons | . | . |
baking soda | ½ teaspoon | . | . |
salt | ¾ teaspoon | . | . |
lemon zest, finely grated | 2 tablespoons, loosely packed | 0.5 | 12 |
unsalted butter (65° to 75°F/19° to 23°C) | 16 tablespoons (2 sticks) | 8 | 227 |
Special Equipment
One 10-cup metal fluted tube pan, coated with baking spray with flour
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 (325°F/160°C if using a dark pan).
Toast and Grind the Almonds
Spread the almonds evenly on a baking sheet and bake for about 7 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. In a food processor, process until fairly fine. Add ¼ cup of the sugar and process until very fine.
Mix the Liquid Ingredients
In a medium bowl, whisk the eggs, ¼ cup of the sour cream, the vanilla, and lemon oil just until lightly combined.
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, mix the ground almonds, the remaining sugar, the flour, baking powder, baking soda, salt, and lemon zest on low speed for about 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
Bake the Cake
Bake for 45 to 55 minutes, or until a wooden toothpick inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. An instant-read thermometer inserted near the center should read 200° to 205°F/93° to 96°C.
Make the syrup shortly before the cake is finished baking.
½ cup/4 fluid ounces/5.6 ounces/160 grams
Volume | Ounce | Gram | |
turbinado sugar | ½ cup | 3.5 | 100 |
lemon juice, freshly squeezed | ¼ cup (2 fluid ounces) | 2.2 | 62 |
Make the Lemon Syrup
In a 1-cup or larger microwavable glass measure (or a small saucepan over medium heat), heat the sugar and lemon juice, stirring often until the sugar is almost completely dissolved. Do not boil. A few undissolved grains form a sparkly, crackly finish to the crust. Cover it tightly to prevent evaporation.
Apply the Syrup and Cool and Unmold the Cake
As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.
If you don't have a 6-cup fluted tube pan, the recipe also makes a lovely presentation if baked in an 8½ by 4½-inch loaf pan (6 cups). It's also fine to use a disposable aluminum foil pan.
Make two-thirds of the batter, but use ¾ teaspoon baking powder and ½ teaspoon of baking soda. Bake for 40 to 50 minutes. Make two-thirds of the syrup. When cool, wrap the cake in holiday-tinted plastic wrap and tie the package with a bow. This cake serves 8 to 10.
12 to 14
45 to 55 minutes
A combination of sour cream batter filled with bursts of fresh lemon, this is my signature cake, grown up into a larger, ever more flavorful version. It is breathtakingly delicious—buttery and tender and melts in your mouth. I love the little crunch of poppy seeds, but the cake is also fabulous without them.
Plan Ahead
For best flavor, complete the cake 1 day ahead.
Volume | Ounce | Gram | |
2 large eggs, at room temperature | ¼ cup plus 2 tablespoons (3 fluid ounces) | 3.5 | 100 |
about 1 large egg yolk, at room temperature | 1 tablespoon (0.5 fluid ounce) | 0.6 | 18 |
sour cream | ¾ cup plus 1 tablespoon, divided | 7 | 200 |
pure vanilla extract | 1¾ teaspoons | . | . |
cake flour (or bleached all-purpose flour) | 2½ cups (or 2 cups plus 3 tablespoons), sifted into the cup and leveled off | 8.7 | 250 |
superfine sugar | 1¼ cups | 8.7 | 250 |
baking powder | 1½ teaspoons | . | . |
baking soda | ½ teaspoon | . | . |
salt | ½ teaspoon | . | . |
lemon zest, finely grated | 5 teaspoons, loosely packed | 0.5 | 10 |
poppy seeds | 1/3 cup | 1.7 | 50 |
unsalted butter (65° to 75°F/19° to 23°C) | 14 tablespoons (1¾ sticks) | 7 | 200 |
Special Equipment
One 10-cup Nordic Ware Elegant Heart Pan or metal fluted tube pan, coated with baking spray with flour
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 (325°F/160°C if using a dark pan).
Mix the Liquid Ingredients
In a medium bowl, whisk the whole eggs, yolk, ¼ cup of the sour cream, and the vanilla, just until lightly combined.
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. The mixture will lighten in color and texture. Scrape down the sides of the bowl.