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Рецепт Mixed Berry Chiffon Cake With Almond Cream Cheese Frosting

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Порций: 12

Ингредиенты

Cost per serving $0.92 view details

Инструкции

  1. For Almond Cream Filling: Pour half-and-half into medium saucepan. Scrape in seeds from vanilla bean; add in bean and bring cream to simmer. Remove from heat; cover and steep 15 min.
  2. Blend sugar and flour in medium bowl. Whisk in Large eggs, then hot half-and-half mix; return to same pan. Add in almond paste. Whisk over medium heat till almond paste dissolves and custard boils, about 10 min. Remove from heat.
  3. Add in white chocolate and butter; whisk till melted and smooth. Press plastic wrap onto custard; refrigerate3 hrs. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; refrigerateat least 6 hrs. (Can be made 2 days ahead. Keep chilled.)
  4. For Cake: Preheat oven to 325 degrees. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 c. sugar, baking pwdr, and salt into large bowl.
  5. Using electric mixer, beat 1/2 c. lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl till soft peaks form. Gradually add in remaining 1/2 c. sugar, beating till stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 c. batter into 1 prepared pan and 3 1/3 c. batter into second pan.
  6. Bake cakes till tester inserted into center comes out clean, about 25 min for thinner cake and 30 min for larger cake. Cold cakes in pans on racks 10 min. Cut around cakes and turn out onto racks; cold completely.
  7. Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 c. preserves, leaving 1/2-inch plain border. Spoon 1 1/2 c. filling in dollops atop preserves; spread proportionately. Refrigeratetill filling is hard, about 15 min.
  8. Cut larger cake horizontally in half. Place 1 half, cut-side down, atop chilled filling. Spread with 1/2 c. preserves, leaving 1/2-inch plain border. Spoon 1 1/2 c. filling in dollops atop preserves; spread proportionately. Top with remaining cake layer, cut-side down. Cover cake and remaining filling; refrigerate3 hrs.
  9. For Almond Cream Cheese Frosting: Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 c. remaining filling. Spread 1 c. frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)
  10. Mound berries on top of cake. Brush top of berries with hot jelly to glaze. Serve immediately, or possibly refrigerateup to 6 hrs.
  11. This recipe yields 14 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 178g
Recipe makes 12 servings
Calories 569  
Calories from Fat 234 41%
Total Fat 26.53g 33%
Saturated Fat 10.65g 43%
Trans Fat 0.23g  
Cholesterol 164mg 55%
Sodium 474mg 20%
Potassium 119mg 3%
Total Carbs 76.7g 20%
Dietary Fiber 0.7g 2%
Sugars 54.66g 36%
Protein 6.23g 10%
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