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Macadamia Coconut Cake

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains May 1994 1 Servings

INGREDIENTS

3/4 Stick unsalted butter
softened 6
tablespoons
1 c Sugar
1 1/4 c Cake flour, not
self-rising
1 1/2 t Baking powder
1/2 t Salt
1/2 c Milk
1 t Vanilla
3 Egg whites
1/3 c Plus 3 tablespoons sugar
3/4 c Macadamia nuts
3 Egg yolks
3/4 c Milk
2 T Cornstarch
3/4 t Vanilla
1/4 c Chilled heavy cream
1 c Sugar
1/4 c Water
2 Egg whites
1/4 t Salt
1 c Sweetened shredded coconut
for coating
cake
Macadamia nuts brushed with
honey for
garnish

INSTRUCTIONS

Make cake:  Preheat oven to 350F. Line bottom of a buttered 9- by
2-inch round  cake or springform pan with a round of wax paper and
butter paper.  Dust pan with flour, knocking out excess.  In a bowl
with an electric mixer cream butter with 2/3 cup sugar until  light and
fluffy. Onto a sheet of wax paper sift together flour,  baking powder,
and salt. Stir flour into butter mixture alternately  with milk in
batches, beginning and ending with flour. Stir in  vanilla and blend
batter until just combined well.  In another bowl with clean beaters
beat egg whites until they hold  soft peaks. Beat in remaining 1/3 cup
sugar gradually and beat  meringue until it holds stiff peaks. Stir one
fourth meringue into  batter to lighten and fold in remaining meringue
gently but  thoroughly.  Spread batter evenly in prepared pan and bake
in middle of oven 30 to  35 minutes, or until cake begins to pull away
from side of pan and a  tester comes out clean. Cool cake in pan on a
rack 10 minutes. Invert  cake onto rack and cool completely. Cake may
be made 1 day ahead and  kept at room temperature, tightly wrapped.
Make filling:  In a dry heavy skillet cook 1/3 cup sugar over moderate
heat,  undisturbed, until it begins to melt. Cook, stirring with a
fork,  until melted completely and a light caramel. Add macadamia nuts
and  cook, stirring, until nuts are coated well and caramel is deep
golden. Pour praline onto a sheet of foil and cool completely. Break
praline into pieces and in a food processor grind fine. (Do not puree
to a paste.)  In a small saucepan whisk together remaining 3
tablespoons sugar, egg  yolks, milk, and cornstarch. Bring pastry cream
to a boil over  moderate heat, whisking, and cook over low heat,
whisking constantly,  2 minutes. Whisk in vanilla. Transfer pastry
cream to a bowl and  chill until cold, its surface covered with plastic
wrap. (Pastry  cream will be very stiff.)  In a bowl beat heavy cream
until it just holds stiff peaks. Whisk  pastry cream to loosen and
whisk in praline. Fold in whipped cream  and chill while making
frosting.  Make frosting:  In a metal bowl set over a pan of simmering
water whisk together  frosting ingredients until mixture is warm and
sugar is dissolved.  With a portable electric mixer on high beat
frosting 6 to 7 minutes,  or until thick and fluffy. Remove bowl from
heat and beat frosting  until cooled slightly.  Assemble cake:  With a
long serrated knife cut cake horizontally into 3 layers. Spread
filling between layers on a cake plate and spread cake with frosting.
Coat cake with coconut. Cake may be made 6 hours ahead and chilled,
covered loosely. Garnish cake with macadamia nuts.  Gourmet May 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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