Pine Nut Cake Recipe
User Reviews
0
0 reviews
Unrated
Pine Nut Cake Recipe
Report
A delicious and simple Pine Nut Cake Recipe that is easy to make, light and moist and full of flavour
Share:
Ingredients
CAKE
- 4 egg separated
- 3/4 c sugar 2 tablespoons
- 2 ts vanilla
- 1 1/4 c cake flour sifted
- 4 tb butter tepid, melted
BUTTERCREAM
- 2/3 c sugar
- 3 egg yolk
- 1 butter room temperature, stick
- 2 tb sherry medium-sweet
- 1 ts vanilla
- 1 1/2 c pine nuts toasted
- 1/2 c apricot preserves warm, strained
- 2 c heavy cream whipped with 2 tablespoon sugar
Instructions
- Preheat oven to 350 degrees F.
- Butter and flour a 10-inch round cake pan, 2 inches deep.
- In a large mixing bowl lightly beat egg yolks and gradually beat in 3/4 cup sugar.
- Add vanilla and continue to beat 2 minutes more, or until mixture is thick, pale yellow and forms a ribbon when beaters are lifted.
- In a separate bowl beat egg whites with a pinch of salt to soft peaks.
- Sprinkle with 2 tablespoons of sugar and continue to beat until stiff peaks form.
- Scoop one-quarter of whites onto yolk mixture, sift one-quarter of flour over and delicately fold together until partially blended.
- Add one-third of remaining whites, sift one-third of remaining flour over and delicately fold together until partially blended.
- Add half of remaining whites, sift half of remaining flour over, add half of melted butter and delicately fold until partially blended.
- Add remaining butter and delicately fold until egg whites are no longer visible, but do not loose their volume.
- Turn batter into prepared pan and smooth top, tilting pan.
- Bake in center of oven for 30 to 35 minutes, until lightly browned, puffed and edges are beginning to pull away from sides of pan.
- Remove from oven and let cake stand in pan on a rack for 5 minutes. Run a knife around edge, invert pan to remove cake and reverse again onto a cake rack, puffed side up. Cool for 2 hours.
- Make buttercream: In small saucepan heat sugar with 1/2 cup water, stirring, until sugar dissolves. Place a candy thermometer in sugar syrup and continue to cook, without stirring, until it registers 236 degrees F.
- Wash down any sugar crystals which form on sides with a pastry brush dipped in cold water.
- Meanwhile, in top of a double boiler or in a large bowl set over a saucepan of simmering water, beat egg yolks with an electric mixer until frothy.
- Slowly pour in sugar syrup in a thin stream, continuing to beat until smooth. Remove from heat and continue beating until completely cooled.
- Add butter, 1 tablespoon at a time, beating until smooth and creamy. Beat in vanilla and sherry.
- Cover tightly and chill until firm but still of spreading consistency.
- To assemble, slice cake in half horizontally. Sprinkle cut sides of both halves with remaining sherry.
- Spread buttercream on bottom half, sprinkle with 1/4 cup of pine nuts, and place top cake half.
- Brush the top of the cake with warm apricot preserves and top with remaining pine nuts.
- Let the cake sit for 1 hour. Dust with icing sugar before serving.
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
