Bake with Anna Olson by Anna Olson

Bake with Anna Olson by Anna Olson

Author:Anna Olson
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2016-09-13T04:00:00+00:00

¾ cup | 175 g unsalted butter, at room temperature

4–6 cups | 520–780 g icing sugar, sifted

6 Tbsp | 90 mL milk

1 ½ tsp | 7 mL pure vanilla extract

1. Preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans. Line the bottom of each pan with parchment paper and then flour the sides of the pans, tapping out any excess.

2. For the cake, beat the butter and sugar using electric beaters or in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add this alternately with the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the batter evenly between the two pans.

4. Bake the cakes for 25–35 minutes, or until a tester inserted in the centre of the cakes comes out clean. Cool the cakes in their pans on a cooling rack for 20 minutes, then carefully turn them out onto the rack to cool completely. Remove the parchment paper.

5. For the caramel pastry cream, bring the water, sugar, and corn syrup to a full boil in a medium saucepan over high heat. Boil, uncovered and without stirring, occasionally brushing the sides of the saucepan with water, until the mixture is a light amber colour. Remove from the heat and carefully whisk in the cream (it will immediately steam) until smooth, then allow this to cool to room temperature. Whisk ⅓ cup (80 mL) of the caramel sauce into the chilled pastry cream and chill until ready to assemble. Reserve the rest of the caramel sauce.

6. For the buttercream, beat the butter using electric beaters or in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Add 2 cups (260 g) of the icing sugar and beat on low speed to incorporate. Increase the speed to high and continue beating until fluffy. Add the milk and vanilla and beat on medium speed until incorporated (but don’t worry if the mixture doesn’t seem smooth at this point). Add another 2 cups (260 g) of icing sugar and beat, starting on low speed and increasing to high until a fluffy and spreadable consistency is achieved, adding a further 2 cups (260 g) if necessary (the softness of your butter will determine if you have to make this adjustment).

7. To assemble the cake, place one cake layer on a plate or platter. Fill a piping bag fitted with a large plain tip with about 1 cup (250 mL) of frosting and pipe a ring around the outside of the cake. Scrape half of the caramel pastry cream into the centre of the cake layer and spread it level. Top this with the second cake layer, spread a thin coating of frosting over the top and sides of the cake, and chill for 20 minutes (this is the crumb coat).


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