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home > recipes > cakes > white chocolate patty cake
Here is the recipe and notes from the book and show, Baking with Julia. Have fun! White Chocolate Patty Cake This looks like a light, moist butter cake; in truth it's a substantial, very chocolate, white chocolate cake. The whimsical name derives from the action of patting the edges of the cake down to level and ready them for the crush, a mixture of berries and sugar. White chocolate, not really chocolate by definition because it doesn't contain chocolate liquor, is finicky. It can look pretty gloppy when you're melting it - and it burns easily - but it's rich taste always rewards the extra care it demands. When buying white chocolate, make sure you choose a brand that contains cocoa butter. The Cake 12 ounces white chocolate, coarsely chopped 1/2 stick (2 ounces) unsalted butter 1 Tbsps. water 3/4 cup sugar 4 large egg yolks, at room temperature 6 large eggs, separated, at room temperature 1/2 cup cake flour, sifted melted butter, for greasing the pans Position a rack in the center of the oven and preheat the oven to 325F. Brush the bottom and sides of two 9-inch round cake pans with a light coating of melted butter, line with parchment paper rounds, and lightly butter the paper; set aside. Heat an inch of water in the bottom of a double boiler. Put the chocolate. butter, and the 2 Tbsps. water in the top of the double boiler and heat over low heat, whisking all the while, until the chocolate and butter are melted. The mixture may seem broken or curdled, but it will come together almost completely when it is whisked (If it doesn't, the cake will still be fine.) Remove the pan from the heat and whisk vigorously to blend. The ideal method for mixing this cake is to beat the yolks and 1/2 cup of of sugar together, then keep them mixing on low speed and, while they're mixing, beat the whites in another bowl. If you have both a standing and a hand-held mixer, you can do it this way. If not, follow these instructions for whites first: In a mixer fitted with the whisk attachment, whisk the egg whites until they form soft peaks, about 3 minutes. Still beating, and 1/4 cup of the sugar, and continue mixing until the whites are stiff but still shiny, 2 to 3 minutes more. Gently - very gently - transfer the meringue to another bowl and begin work on the yolks. Working in the mixer (there's no need to wash the bowl), this time fitted with the paddle attachment, beat the 10 yolks and the remaining 1/2 cup sugar on high speed for 2 minutes; scrape down the bowl and continue to beat for 2 minutes more, or until the mixture is slightly thickened and pale yellow. Add the melted chocolate to the yolks and increase the mixer speed to medium; beat for about 30 seconds to blend. Remove the bowl from the mixer and, working with a rubber spatula, gently fold in the sifted cake flour. Pile 1/3 of the egg whites onto the mixture and stir them in with the spatula to lighten the batter. Gently fold in the remaining whites. Baking the Cake -- Divide the batter between the two pans and smooth the tops. Bake for 26 to 28 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer the cakes to cooling racks and let them stand for 20 minutes. Invert the cakes onto cardboard cake rounds (or the rounds from tart pans with removable bottoms) can cool to room temperature, with the parchment rounds still in place. When the cakes are completely cool, remove the parchment paper, cover, and refrigerate until needed. *Covered well with plastic wrap and refrigerated, the cake layers can be made 2 to 3 days in advance; they can be frozen up to a month. Thaw, still wrapped, at room temperature.* The Crush 2 8-ounce pkges. frozen whole raspberries in light syrup, thawed or still frosty 2 Tbsps. sugar 1 tsp. fresh lemon juice 1/2 pint fresh raspberries Put the frozen raspberries, sugar, and lemon juice in the work bowl of a food processor fitted with the metal blade ands whirl until smooth, 15 to 20 seconds. Push the mixture through a strainer; You should have about 1 cup. If you want, you can make more raspberry crush and use the extra as sauce to decorate the plates. Finishing the Cake -- To finish the cake, remove the layers from the refrigerator and press down on the edges with your fingers, patty-cake fashion. Spoon half of the raspberry crush onto one of the layers and spread to even. Top with the other layer, spoon on the remaining crush, spread it to smooth, and top with fresh berries, placing them close together in a single layer. The cake should be refrigerated until just before serving time, or for up to 8 hours. Bring the cake bake to a little cooler than room temperature before serving. To serve, if you've made more crush, drizzle some in an abstract pattern on each dessert plate, and top with a slice of cake. To get a clean cut, heat the blade of a serrated knife under hot running water and wipe the blade dry before each cut. Storing -- The assembled cake can be refrigerated for about 8 hours before serving. Bring the cake back to a little cooler than room temperature. Cheers, Janet

White Chocolate Patty Cake


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keyword: white
keyword: chocolate
keyword: patty
recipes for cakes
recipes by janetm
Email Address:
(posted March 15, 1997)

Here is the recipe and notes from the book and show,
Baking with
Julia. Have fun!

White Chocolate Patty Cake

This looks like a
light, moist butter cake; in truth it's a
substantial, very
chocolate, white
chocolate cake. The whimsical name
derives from the action of patting the edges of the
cake down to level and
ready them for the
crush, a mixture of berries and sugar. White
chocolate, not really chocolate by definition because it doesn't contain
chocolate liquor, is finicky. It can look pretty gloppy when you're
melting it - and it burns easily - but it's
rich taste always rewards the
extra care it demands. When buying
white
chocolate, make sure you choose
a brand that contains
cocoa
butter.

The
Cake
12 ounces
white
chocolate, coarsely chopped
1/2 stick (2 ounces)
unsalted
butter
1 Tbsps. water
3/4 cup
sugar
4 large
egg yolks, at room
temperature
6 large
eggs, separated, at room temperature
1/2 cup
cake flour, sifted

melted
butter, for greasing the pans

Position a rack in the center of the oven and preheat the oven to
325F.
Brush the bottom and sides of two 9-inch round cake pans with a
light coating of melted butter, line with parchment paper rounds, and
lightly
butter the paper; set aside.
Heat an inch of water in the bottom of a
double boiler. Put the
chocolate. butter, and the 2 Tbsps. water in the top of the double boiler
and heat over low heat, whisking all the while, until the
chocolate and
butter are melted. The mixture may seem broken or curdled, but it will
come together almost completely when it is whisked (If it doesn't, the
cake will still be fine.) Remove the pan from the heat and whisk
vigorously to
blend.
The ideal method for mixing this
cake is to beat the yolks and 1/2
cup of of
sugar together, then keep them mixing on low speed and, while
they're mixing,
beat the whites in another bowl. If you have both a
standing and a hand-held
mixer, you can do it this way. If not, follow
these instructions for whites first: In a
mixer fitted with the whisk
attachment,
whisk the egg whites until they form soft peaks, about 3
minutes. Still beating, and 1/4 cup of the
sugar, and continue mixing
until the whites are stiff but still shiny, 2 to 3 minutes more. Gently -
very gently - transfer the
meringue to another bowl and begin work on the
yolks.
Working in the
mixer (there's no need to wash the bowl), this time
fitted with the paddle attachment,
beat the 10 yolks and the remaining 1/2
cup
sugar on high speed for 2 minutes; scrape down the bowl and continue
to
beat for 2 minutes more, or until the mixture is slightly thickened and
pale yellow.
Add the melted
chocolate to the yolks and increase the mixer speed
to medium;
beat for about 30 seconds to blend. Remove the bowl from the
mixer and, working with a rubber
spatula, gently fold in the sifted cake
flour. Pile 1/3 of the egg whites onto the mixture and stir them in with
the
spatula to lighten the batter. Gently fold in the remaining whites.

Baking the Cake -- Divide the batter between the two pans and smooth the
tops.
Bake for 26 to 28 minutes, or until a toothpick inserted in the
center of the
cake comes out clean. Transfer the cakes to cooling racks
and let them stand for 20 minutes. Invert the cakes onto cardboard
cake
rounds (or the rounds from
tart pans with removable bottoms) can cool to
room
temperature, with the parchment rounds still in place. When the
cakes are completely cool, remove the
parchment paper, cover, and
refrigerate until needed. *Covered well with
plastic wrap and
refrigerated, the
cake layers can be made 2 to 3 days in advance; they can
be frozen up to a month. Thaw, still wrapped, at
room
temperature.*

The
Crush
2 8-ounce pkges. frozen whole raspberries in
light syrup, thawed or still
frosty
2 Tbsps.
sugar
1 tsp. fresh
lemon juice

1/2 pint fresh raspberries

Put the frozen raspberries,
sugar, and lemon juice in the work
bowl of a
food processor fitted with the metal blade ands whirl until
smooth, 15 to 20 seconds. Push the mixture through a strainer; You
should have about 1 cup. If you want, you can make more
raspberry
crush
and use the extra as
sauce to decorate the plates.

Finishing the
Cake -- To finish the cake, remove the layers from the
refrigerator and
press down on the edges with your fingers, patty-cake
fashion. Spoon half of the
raspberry
crush onto one of the layers and
spread to even. Top with the other layer, spoon on the remaining
crush,
spread it to
smooth, and top with fresh berries, placing them close
together in a single layer. The
cake should be refrigerated until just
before serving time, or for up to 8 hours. Bring the
cake bake to a
little
cooler than room
temperature before serving.

To serve, if you've made more
crush, drizzle some in an abstract
pattern on each dessert plate, and top with a slice of
cake. To get a
clean cut, heat the blade of a serrated knife under hot running water and
wipe the blade
dry before each cut.

Storing -- The assembled
cake can be refrigerated for about 8 hours before
serving. Bring the
cake back to a little cooler than room
temperature.

Cheers,
Janet


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