The Perfect Cake by The Editors at America's Test Kitchen

Author:The Editors at America's Test Kitchen
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2018-03-27T04:00:00+00:00

1 For the meringue Adjust oven rack to middle position and heat oven to 250 degrees. Using ruler, draw 13 by 10½-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, marked side down. Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add ½ cup sugar and pulse to combine, 1 to 2 pulses.

2 Using stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining ½ cup sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Fold nut mixture into egg whites in 2 batches. Using offset spatula, spread meringue evenly into 13 by 10½-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1½ hours. Turn off oven and let meringue cool in oven for 1½ hours. (Do not open oven during baking or cooling.) Remove from oven and let cool completely, about 10 minutes. (Meringue can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.)

3 For the buttercream Bring milk to simmer in small saucepan over medium heat. Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, whisking constantly, add half of milk to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to remaining milk in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to consistency of warm pudding, 3 to 5 minutes. Transfer pastry cream to bowl and press plastic wrap directly on surface. Refrigerate until cold and set, at least 2 hours or up to 24 hours. Warm to room temperature in microwave at 50 percent power, stirring every 10 seconds, before using.

4 Stir together amaretto and espresso powder; set aside. Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.

5 For the ganache Place chocolate in heatproof bowl. Bring cream and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture over chocolate; let stand for 1 minute, then stir until smooth. Set aside to cool until chocolate mounds slightly when dripped from spoon, about 5 minutes.

6 Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. Discard trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals.

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