| RECIPE
OF THE MONTH |
 | Black Forest Gateau | | Black Forest Cake | | Read More.. |
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Paula
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Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish
Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced
Method
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To
make the cake: Using an electric mixer, cream butter until fluffy. Add
sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a
time, beating well after each addition. Add flour and milk alternately
to creamed mixture, beginning and ending with flour. Add vanilla and
continue to beat until just mixed. Divide batter equally among prepared
pans. Level batter in each pan by holding pan 3 or 4-inches above
counter, then dropping flat onto counter. Do this several times to
release air bubbles and assure you of a more level cake. Bake for 25 to
30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert
cakes onto cooling racks. Cool completely.
To make the frosting:
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites
in the top of a double boiler. Beat with a handheld electric mixer for
1 minute. Place pan over boiling water, being sure that boiling water
does not touch the bottom of the top pan. Beat constantly on high speed
with electric mixer for 7 minutes. Beat in vanilla.
To make the
filling: Place the ingredients in the double boiler over boiling water.
Don't let top pan touch the water. Cook and stir until mixture begins
to gel or thicken. Remove from heat and allow to cool.
To
assemble, add 1 tablespoon of filling to the cake pedestal. Run hands
along the side of the cake to remove excess crumbs. Place the cake
layers on the pedestal, spreading filling between the layers and on
top. Spread the sides and top of the cake with the remaining filling.
Frost top and sides of cake with frosting. Garnish with a lemon wedge
and a sprig of mint.
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Newlyweds
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