Vanilla Almond Cake with Toasted Marshmallow & Lemon Filing
I am not a big frosting fan. So, on this cake, I made it an every growing trend of the, "naked cake". There is filling and a rough ice around the edges of the cake, but I didn't want the sweetness of the cake, plus the sweetness of the icing to just give everyone a sugar overload!!
Ingredients
Cake:
1 1/2 c. Flour
1/2 c. Butter
Salt
1 1/2 tsp. Baking Powder
1 c. Sugar
2 Eggs
1 c. Milk
1 tsp. Vanilla Extract
2 tsp. Almond Extract
*2 small lemons-- leave them on the side until the very end. Do not incorporate these into the batter or frosting!
1.) Preheat oven to 350F. Cream together butter and sugar. Once combined, add in other ingredients until batter is smooth.
2.) Grease and flour cake pans. Pour batter evenly into the 2 pans.
3.) Into the oven at 350F for 20-ish minutes (Maybe a few more, maybe a few less. Just watch them around that 20 minute mark for done-ness.
Marshmallow Filling:
4 Egg Whites
1/2 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1 c. Sugar
Salt
1.) Whip ingredients together until it becomes a spreadable consistency. If it's a little runny, that's ok, the marshmallow is going to get toasted so it will keep it from running off the cake!
*********************************************************************************
1.) Once your cake has cooled, remove them both from their cake pans. Take one of the layers and set it wherever you are going to ice it (I used a cake stand). Place paper towels or parchment paper under the cake layer to catch any fallen icing.
2.) On top of the layer, pipe some of the marshmallow frosting. Make sure to cover the entire layer. Then, using either a lighter, blow torch, or broiler, place the cake under the heat JUST! until the marshmallow browns. *You don't want to burn the marshmallow, just toast it*.
3.) Zest 1/2 a lemon on top of the marshmallow and repeat with the top layer (Cake, Frosting, Toast the frosting, and the rest of the zest).
Enjoy!
Ingredients
Cake:
1 1/2 c. Flour
1/2 c. Butter
Salt
1 1/2 tsp. Baking Powder
1 c. Sugar
2 Eggs
1 c. Milk
1 tsp. Vanilla Extract
2 tsp. Almond Extract
*2 small lemons-- leave them on the side until the very end. Do not incorporate these into the batter or frosting!
1.) Preheat oven to 350F. Cream together butter and sugar. Once combined, add in other ingredients until batter is smooth.
2.) Grease and flour cake pans. Pour batter evenly into the 2 pans.
3.) Into the oven at 350F for 20-ish minutes (Maybe a few more, maybe a few less. Just watch them around that 20 minute mark for done-ness.
Marshmallow Filling:
4 Egg Whites
1/2 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1 c. Sugar
Salt
1.) Whip ingredients together until it becomes a spreadable consistency. If it's a little runny, that's ok, the marshmallow is going to get toasted so it will keep it from running off the cake!
*********************************************************************************
1.) Once your cake has cooled, remove them both from their cake pans. Take one of the layers and set it wherever you are going to ice it (I used a cake stand). Place paper towels or parchment paper under the cake layer to catch any fallen icing.
2.) On top of the layer, pipe some of the marshmallow frosting. Make sure to cover the entire layer. Then, using either a lighter, blow torch, or broiler, place the cake under the heat JUST! until the marshmallow browns. *You don't want to burn the marshmallow, just toast it*.
3.) Zest 1/2 a lemon on top of the marshmallow and repeat with the top layer (Cake, Frosting, Toast the frosting, and the rest of the zest).
Enjoy!
This cake is fantastic!
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