The Pastry Queen by Rebecca Rather

Author:Rebecca Rather [Rather, Rebecca]
Language: eng
Format: epub
ISBN: 978-1-60774-137-4
Publisher: Ten Speed Press
Published: 2011-05-25T04:00:00+00:00

SOAKING LIQUID

½ cup heavy whipping cream

¼ cup cajeta (caramelized goat’s milk) or Dulce de Leche

½ cup sweetened cream of coconut, such as Coco López

½ cup sweetened condensed milk

½ cup evaporated milk

1 tablespoon vanilla extract

SUGARED ALMONDS

4 large egg whites

4 cups sliced almonds

1 cup sugar

FROSTING

4 cups chilled heavy whipping cream

1½ cups powdered sugar, plus additional for dusting

Seasonal berries (optional)

TO MAKE THE CAKE: Preheat the oven to 350°F. Line a 12 by 17-inch baking pan with parchment paper and coat it with butter or cooking spray. Finely grind the almonds with the ½ cup sugar and the cinnamon in a food processor fitted with a metal blade. Using a mixer fitted with a paddle attachment, beat the egg yolks and the 1¼ cups sugar in a large bowl on mdeium-high speed about 3 to 4 minutes, until the mixture lightens in color and becomes fluffy. Fold in the flour and baking powder. Fold in the ground almond mixture. In a separate clean, large bowl, use a mixer fitted with a whisk attachment to beat the egg whites on high speed 1 to 2 minutes, until stiff peaks form. Gradually fold the beaten egg whites into the batter.

Spoon the batter into the prepared baking pan. Use a spatula to distribute the batter smoothly and evenly (this is an important step, because the batter will not even out in the pan as it bakes). Bake for 35 to 40 minutes, until the top is golden brown and the cake is firm to the touch. Cool for 5 minutes, then invert onto a rack that has been greased with a light coating of cooking spray. Decrease the oven temperature to 325°F.

TO MAKE THE SOAKING LIQUID: Whisk together the cream, cajeta or dulce de leche, cream of coconut, milk, evaporated milk and vanilla in a medium bowl.

TO MAKE THE SUGARED ALMONDS: Using a mixer fitted with a whisk attachment, beat the egg whites on high speed until foamy. Stir in the almonds and sugar, making sure the nuts are evenly coated. Spread the almonds evenly in a baking pan and bake until golden brown, 8 to 10 minutes. Stir the almonds to break them up and set aside to cool.

TO MAKE THE FROSTING: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and whip until incorporated and the frosting is thick enough to spread easily.

Cut the cooled cake carefully in half lengthwise and then cut each half in half widthwise, using a serrated knife. You’ll have 4 rectangles (the assembled cake will be about 8 inches long and 5 inches tall). Place 1 cake quarter on a large serving plate. Brush it liberally with one-quarter of the soaking liquid. Frost the top with the whipped cream frosting. Set the second cake layer directly on top of the first. Brush with a quarter of the soaking liquid. Repeat with the remaining two quarters. Frost the sides of the cake with the remaining frosting.

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