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April 6, 2009

White Chocolate Amaretto Cream Cake

I, along with the other bridesmaids, hosted a bridal shower for my sister-in-law yesterday afternoon. We split the responsibilities and as always I offered to bake the cake. My mom had made this cake for a birthday party for my dad, husband and I (our birthdays are all close on the calendar) and it was AMAZING. I knew I had to find an excuse to make it. In addition to the cake the rest of the dessert was a chocolate fountain with Strawberries, marshmallows, pretzel sticks and angel food cake.

White Chocolate Amaretto Cream Cake
Source: Dierbergs’ Everybody Cooks
Ingredients
1 ½ cups milk (divided)
3 oz. White chocolate, chopped
2 ¾ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups sugar (divided)
4 eggs, separated
2 teaspoons vanilla extract
Amaretto Syrup (recipe below)
Almond Buttercream Frosting (recipe below)
White Chocolate Curls (optional)

Directions
- Lightly coat bottom and sides of three 9-inch round cake pans with no-stick cooking spray; set aside
- In 2-cup glass measure, combine ½ cup milk and the white chocolate. Microwave on high for 1 ½ minutes; stir. (if chocolate is not melted microwave on high for 30 seconds more; stir until smooth)
- Add remaining 1 cup milk; set aside to cool slightly
- Sift flour, baking powder and salt together on waxed paper; set aside.
- In large mixing bowl beat butter, 1 cup sugar, egg yolks and vanilla for 2 minutes until light and fluffy.
- With mixer at low-speed, alternately add dry ingredients and milk mixture to butter mixture.
- In medium bowl, using clean dry beaters, beat egg whites to soft peaks. Gradually beat in remaining ½ cup sugar until shiny but not dry.
- Fold whites in to cake batter in 2 additions.
- Pour batter evenly in to prepared pans
- Bake in 350 oven for 20 – 22 minutes or until wooden toothpick inserted in center comes out clean and sides being to pill away from edges.
- Cool cakes in pans for 5 minutes
- Invert cakes onto wire racks; cool completely
- Place one layer on serving platter and brush with amaretto syrup.
- Spread a thin layer of butter cream
- Top with second layer and repeat
- Top with final layer and syrup.
- Spread remaining frosting on sides and top of cake
- Garnish with white chocolate curls
- Store in fridge and bring to room temp to serve.


Amaretto Syrup
Ingredients
¼ cup sugar
¼ cup water
1 tablespoon Amaretto

Directions
- in a small saucepan, combine sugar and water and bring to a boil over medium-high heat.
- Reduce heat and simmer until reduce by half. Cool and stir in Amaretto

Almond Buttercream Frosting
Ingredients

8 egg whites
1 cup sugar
¾ pound (3 sticks) butter, softened
3 squares (1 oz. Each) white chocolate, melted and cooled slightly
3 tablespoons Amaretto

Directions
- In a heavy saucepan, whisk egg whites and sugar until very well blended.
- Place over medium-low heat, stirring constantly with whisk for 10-12 minutes or until mixture reaches 160 degrees.
- In a large bowl with mixer at high speed beat egg whites until stiff, shiny peaks form – about 5 minutes.
- Reduce speed to medium – add butter, 2 tablespoons at a time (mixture may appear slightly curdled at this time)
- Blend in white chocolate and Amaretto until mixture is very smooth and creamy.
- Spread over cake

TIP: To make white chocolate curls, warm a square in your hand. Draw a peeler across the bar to create curls. If chocolate shaves rather than curls it needs more warming. Curls can be made in advance and chilled until ready to use. Use a wooden pick to lift and apply finished curls to cake. (I did not use a toothpick - seemed too time consuming!)

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