Receta White Russian Cake
The recipe below is for a full-sized cake but I halved it to
make my cake a bit more mini. If you’re more in the mood for cupcakes – full-sized
or mini – this recipe works perfectly! The Evil Queen of the Household, erm, my
wonderful, lovely & perfect mother can attest. She made some two weekends
ago to high praise.
White Russian Cake
Ingredients:
- 14.5 oz cake flour (To "make your own" cake flour, do this, it's what I did: http://joythebaker.com/2009/09/how-to-make-cake-flour/)
- 8.75 oz confectioner’s sugar
- 0.5 oz baking powder
- 6.75 oz almond milk
- 6 oz canola oil
- 3.25 oz eggs
- 1 tsp vanilla extract
- 13 oz egg whites
- 9.5 oz granulated sugar
- 1 cup coffee liqueur (Kahlua)
- 1/2 cup vodka
Directions:
Oven 375°F. Prep pan by butter bottom and sides. Place parchment in pan and butter the parchment.
Sift dry ingredients (except granulated sugar) into a large bowl.
Mix all ingredients (except the 13 oz of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently.
Bake until set, about 20-25 minutes (do the toothpick test – no goop on toothpick… 30 minutes for me).
Remove from oven and remove from pan. Let cool on a rack.
You can get 3 layers from one cake, or four layers from two cakes… it all depends on how tall you want your cake and how many layers of cake you want.
Mix the coffee liqueur and vodka together.
For the Dude-worthy buttercream frosting:
1 cup goat butter, room temperature
6-8 cups powdered sugar, sifted
⅓ cup coffee liqueur (Kahlua)
To make the frosting, place the butter in the bowl of a stand mixer and beat on medium high until light and fluffy.
Gradually add powdered sugar until incorporated. Mix in coffee liqueur until smooth. Add more if necessary until frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired and enjoy!
Assembly: Place a base layer, bottom-side-down on your serving plate. Pour a quarter of the booze evenly over the cake layer. Spread a layer of the frosting over the cake. Set a second layer of cake on the frosted layer. Repeat until the last layer (should be the other base). Soak the cut side of that layer with the remaining booze and carefully flip that onto the top of the cake. Frost the sides (crumb coat first, then frost) and the top of the cake. Decorate as desired. Serves 12. Consume immediately or refrigerate for a few days.