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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Need an impressive dessert for a spring or summer celebration? You'll fall for our moist cake with a rich vanilla custard and cream cheese frosting. Ingredients:
flowers: |
1 teaspoon meringue powder |
1 tablespoon water |
edible flowers of your choice |
1/2 cup superfine sugar |
cake: |
1/2 cup butter, softened |
1/2 cup shortening |
2 cups sugar |
5 eggs |
1 vanilla bean |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
pastry cream: |
1/4 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1 cup milk |
1 vanilla bean |
2 egg yolks, beaten |
1 tablespoon butter |
frosting & assembly: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
4-1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 cardboard cake circle (5 inches) |
4 wooden dowels (2 inches x 1/4 inch) |
Directions:
1. In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely; sprinkle with sugar. Allow to dry on a waxed paper-lined tray for 4 hours or until firm and dry.
2. For cake: In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla bean in half lengthwise. With a sharp knife scrape the beans to remove the seeds; stir seeds into creamed mixture. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
4. For pastry cream: In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth.
5. Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
6. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Transfer to a small bowl; discard vanilla bean. Stir in butter. Cool for 15 minutes, stirring occasionally. Refrigerate until chilled.
7. To frost and assemble: For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar and vanilla; beat until smooth.
8. Cut cake into two 6-in. squares, two 4-in. squares and one 2-inch square. Place a 6-in. cake on a cake plate; top with 2/3 cup pastry cream and remaining 6-in. cake. Cut cardboard circle into a 3-1/2-in. square; top with one 4-in. cake. Layer with remaining pastry cream and 4-in. cake.
9. Frost tops and sides of 6-in. layer cake; insert dowels 1 to 2 in. apart into center of cake to support the next layers. Top with 4-in. layer cake; frost top and sides. Top with the 2-in. cake; frost top and sides. Decorate with candied flowers as desired. Yield: 10 servings.
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