Life is short. You should eat cake. Listen up, it really does go fast and we should celebrate the cool stuff whenever we can.
My amazing and talented stepdaughter left for university a few days ago. She’s turning nineteen next week and it will be in a gloomy dorm, because unfortunatley she’s a little too far away for us to visit.
My solution was a gorgeous tea cake in the flavor of her choice to carry with and share with her co-ed fratenity. Henceforth a new cake was born from my fearless kitchen, The Nutella Dream Cake.
The whole time I thought of my grandmother Emily and couldn’t stop smiling. Her lessons have remained with me my entire life. I know it would make her happy to know that I’m still baking cakes and I was actually listening.
Eat in good health.
Nutella Dream Cake
Ingredients:
1/2 cup plus 2 tablespoons unsalted, Irish butter, room temperature 1 cup granulated sugar 2 cups sifted cake flour 2 teaspoons baking powder 1/2 cup whole, organic milk, room temperature 1 teaspoon pure Mexican vanilla extract 4 large, pasture raised organic eggs or 2 duck eggs if you can get them, room temperature (Save the yolks and use to make breakfast the next day.)
Non-stick baking spray (I prefer Baker’s Joy brand with flour)
Glass cake dome and round platter that will fit in your fridge.
Electric hand mixer
Basic butter cream Icing
1/2 cup unsalted butter, room temperature* 1 /2 cup whole, organic milk, room temperature 1 teaspoon pure Mexican vanilla extract 2 pounds powdered (confectioners') sugar
A dash of Himalayan pink salt
Hold these ingredients for later
3 T Nutella hazelnut spread
8 oz sliced almonds, toasted in oven. 350 degrees for approx 5 min. Set aside to cool.
8 oz whipping cream
¼ c granulated sugar
¼ tsp vanilla
Frosting: In a large bowl of an electric mixer at low speed, combine the butter, vanilla extract, salt, and powdered sugar, until the mixture is smooth, adds milk as needed. If stiffer icing is needed or the weather is very warm, add a little more sugar.
To create Nutella frosting layer *divide about I cup of the premade icing into a separate bowl. Add one T of Nutella at a time and mix well until desired flavor is achieved. The hazelnut can be overwhelming to your taste buds––so a little goes a long way. If it needs a little more moisture, add a tsp of milk. Beat until smooth.
Yields 6 cups icing.
Cream layer:
8 oz whipping cream
¼ c granulated sugar
¼ tsp vanilla
Using a clean (stainless steel) bowl and beaters, beat cream until it begins to form stiff peaks, add vanilla and sugar and beat again until it looks like an alpine snowfall. Set aside or cover in refrigerator until you are ready to frost the cake.
Cake Baking Instructions:
Preheat oven to 350 degrees F. Position oven rack in middle of oven. If you have a convention option use it. It’s amazing. Either prepares two (2) 9-inch cake pans or 3 (6-inch) teacake pans, or approx 12 large cupcakes with paper or foil cups.
This cake can be baked in any shape pan you desire. Coat the bottom and sides of the pans with non-stick baking spray. *You won’t need to do this for cupcakes, as the paper cups will do the work for you.
In the mixing bowl with your electric mixer at medium speed, cream the butter. Add a small amount of sugar at a time, and continue beating until creamy. Add the cake flour, baking powder, milk, and vanilla extract; beat until smooth.
In a separate bowl, beat the egg whites until soft peaks form and cling to the bowl. Gently fold the egg white meringue into the prepared batter mixture. Pour into the prepared pan/pans.
Bake for approximately 20 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean. Remove from oven and place on a wire rack to cool.
Prepare the butter cream icing while you wait.
When cake is cool, remove from the pan/pans.
With a flat knife, spread a thick layer of hazelnut frosting for center of cake. Liberally sprinkle with toasted almonds. Cover that layer with whipped cream and set top cake layer on.
Let cake rest for approx 15 min, so the cream soaks in. Frost the top and sides of the cake with regular butter cream.
Use remaining almonds to add interest to the sides of the cake. Make rosettes on top with the hazelnut frosting. Garnish with almonds or drained, stemmed maraschino cherries. Store covered cake in refrigerator for up to a week.
Leftover icing can be frozen for up to a month in a Tupperware. Defrost on counter and beat until smooth with electric beaters and a little milk to use again.
Life sure is sweet isn’t it? Thanks to my badass posse (The Literati) for your amazing support of my writing and helping get the word out about my books. You Rock!
Until next time, find your Peace, Love, Hustle, then Read or Write. Xox Bibiana
