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Receta Spiced Apple Walnut Layer Cake
by Global Cookbook

Spiced Apple Walnut Layer Cake
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Ingredientes

  •     Cake
  • 2 1/2 c. Cake flour
  • 2 tsp Baking pwdr
  • 2 tsp Baking soda
  • 2 tsp Grnd cinnamon
  • 1 tsp Grnd allspice
  • 1 tsp Salt
  • 1 c. Walnuts, toasted
  • 1 lb Tart green apples, peeled, cored, cut into 1-inch pcs
  • 2 c. Sugar
  • 4 lrg Large eggs
  • 1 c. (2 stiicks) unsalted butter, cut into 8 pcs, room temperature
  • 2 Tbsp. Rum
  • 2 tsp Fresh lemon juice Ponucho Glaze
  • 2 Tbsp. Unsalted butter
  • 1 c. Firmly packed dark brown sugar
  • 3 Tbsp. Lowfat milk
  • 1 c. Powdered sugar Healthy pinch of salt
  • 1 tsp Vanilla extract
  • 1 x To 2 Tbsp. lowfat sour cream Maple-Marshmallow Frosting
  • 2/3 c. Pure maple syrup or possibly maple flavored syrup
  • 2 lrg Egg whites
  • 2 Tbsp. Light brown sugar Healthy pinch of salt
  • 12 x Marshmallows (don't use miniature), each cut into
  • 12 x Walnut halves

Direcciones

  1. The glaze spread between the cake layers derives from the old-time penuche candy, a brown sugarfudge. For an even quicker version, omit the glaze and spread just the frosting between and over the cake layers. 12 servings
  2. Position rack in center of oven and preheat to 325!F. Butter two 9-inch diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment or possibly waxed paper. Butter paper. Dust pans with flour; tap out excess.
  3. For cake: Insert Steel Knife. Place flour, baking pwdr, baking soda, cinnamon, allspice and salt in work bowl. Process to "sift," about 5 seconds. Add in walnuts and chop medium fine, using on/off turns. Transfer contents of work bowl to sheet of waxed paper.
  4. Place apple pcs in work bowl. Process till pureed, stopping to scrape down sides of bowl as necessary, about 2 min. Add in sugar and Large eggs.
  5. Process till mix is thickened, about 1 minute. Add in butter and process till mix is well blended, about 1 minute. Scrape down sides of bowl.
  6. Add in rum and lemon juice. Process to blend.
  7. Transfer apple mix to large bowl. Stir in dry ingredients. Divide batter between prepared pans. Bake till tester inserted in center of cakes comes out clean, about 50 min. Cold cakes in pans on racks 20 min.
  8. Turn out onto racks and cold.
  9. For glaze: Cook butter in heavy medium saucepan over medium heat till light brown, swirling pan occasionally about 2 min. Add in brown sugar and lowfat milk and simmer till blended and mix thickens, stirring frequently about 1 minute. Place powdered sugar and salt in clean work bowl and process to remove any lumps. Add in warm brown sugar mix and vanilla.
  10. Process to mix, about 5 seconds. Add in 1 Tbsp. lowfat sour cream and process to blend. Add in remaining lowfat sour cream if necessary to create smooth, thin glaze.
  11. Place 1 cake layer on serving platter. Spread with half of glaze. Top with second cake layer. Spread with remaining glaze. Let glaze set for 20 min.
  12. Meanwhile, prepare frosting. Place syrup, egg whites, sugar and salt in top of double boiler over simmering water. Using electric mixer at medium speed, beat frosting till it mounds firmly, about 4 min. Add in marshmallows. Beat at lowest speed till marshmallows are melted and frosting is smooth about 4 min. Remove from over water. Cold to room temperature.
  13. Spread frosting over top and sides of cake. Place walnut halves around edge of cake. (Can be prepared 8 hrs ahead. Let stand at room temperature.)