RecipesMagazine

The Tomboy Cake

The Tomboy Cake
The Tomboy Cake might be just the dessert you are searching for. One portion of this dish contains about 9g of protein, 21g of fat, and a total of 421 calories. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, sugar, strawberry jam, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
For cake: Arrange racks in upper and lowerthirds of oven; preheat to 350°F. Butter andflour cake pans. Line bottom of pans withparchment-paper rounds; butter paper.Pulse 2 1/2 cups flour and almonds in a foodprocessor until almonds are finely ground.
Ingredients you will need
AlmondsAlmonds
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
OvenOven
2
Transfer to a medium bowl and whisk inbaking powder and salt; set aside.
Ingredients you will need
SaltSalt
Equipment you will use
WhiskWhisk
BowlBowl
3
Combine milk and vanilla in a measuringcup; set aside. Using an electric mixer, beat2 cups sugar and 1 cup butter in a large bowluntil light and fluffy, 3-4 minutes.
Ingredients you will need
VanillaVanilla
ButterButter
SugarSugar
MilkMilk
Equipment you will use
Hand MixerHand Mixer
4
Add eggyolks and continue to beat, occasionallyscraping down sides and bottom of bowl,until pale yellow and fluffy, 4–5 minutes.
Equipment you will use
BowlBowl
5
Adddry ingredients in 3 additions, alternatingwith milk mixture in 2 additions, beginningand ending with dry ingredients. (Do notovermix or cake will dome and be dense.)
Ingredients you will need
MilkMilk
6
Using an electric mixer with clean, drybeaters, whip egg whites in a medium bowluntil light and frothy. With mixer running,gradually add remaining 1/2 cup sugar.Beat meringue until medium peaks form,3–4 minutes.
Ingredients you will need
Egg WhitesEgg Whites
SugarSugar
Equipment you will use
Hand MixerHand Mixer
BlenderBlender
7
Fold 1/4 of meringue into batter just untilincorporated (this will lighten batter, makingit easier to fold in remaining meringue).Gently fold in remaining meringue until fullyincorporated. Divide batter evenly amongprepared pans. Smooth tops.
8
Bake cakes, rotating from left to right andtop to bottom halfway through, until goldenbrown and the sides of cakes begin to pullaway from pans, 40–45 minutes.
Equipment you will use
OvenOven
9
Transferto wire racks.
10
Let cakes cool in pans for10 minutes. Invert cakes onto racks; peel offparchment and let cool completely.
11
If needed, use a long serrated knife totrim dome from each cake (about 1/8") tocreate a flat surface. DO AHEAD: Cakes canbe made 1 day ahead. Wrap tightly in plasticwrap and store at room temperature.
Ingredients you will need
WrapWrap
Equipment you will use
Serrated KnifeSerrated Knife
1
Place 2 teaspoons cold water in asmall bowl; sprinkle gelatin over.
Ingredients you will need
GelatinGelatin
WaterWater
Equipment you will use
BowlBowl
2
Let standuntil gelatin softens, about 10 minutes.
Ingredients you will need
GelatinGelatin
3
Whisk lemon juice, sugar, and eggs ina medium metal bowl; place over a largesaucepan of simmering water and cook,whisking constantly, until mixture thickens,5–6 minutes. (Do not allow bottom of bowlto touch the water or mixture will cook toofast and eggs may scramble.)
Ingredients you will need
Lemon JuiceLemon Juice
SugarSugar
WaterWater
EggEgg
Equipment you will use
WhiskWhisk
BowlBowl
4
Remove bowl from heat and transfermixture to a blender. With blender running,add butter 1 piece at a time until butter iscompletely incorporated.
Ingredients you will need
ButterButter
Equipment you will use
BlenderBlender
BowlBowl
5
Add softenedgelatin and blend 30 seconds longer.
6
Transfer lemon curd to a medium bowland place a piece of plastic wrap directly onthe surface of the curd. Chill until cold andset, 3–4 hours or overnight.
Ingredients you will need
Lemon CurdLemon Curd
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
7
Using an electric mixer, beat chilledcream in another medium bowl until softpeaks form (warm cream will not whip up).
Ingredients you will need
CreamCream
Equipment you will use
Hand MixerHand Mixer
BowlBowl
8
Add powdered sugar. Continue to beat untilmedium peaks form, 2–3 minutes.
Ingredients you will need
Powdered SugarPowdered Sugar
9
Whiskcurd to loosen; gently fold in whippedcream; set aside. DO AHEAD: Lemon creamcan be made 1 day ahead. Cover and chill.
Ingredients you will need
LemonLemon
1
Bring 3/4 cup sugar, salt, and 1/4 cup water to a boil ina small saucepan, stirring to dissolvesugar. Cook without stirring until candythermometer registers 240°F, 4-5 minutes.
Ingredients you will need
SugarSugar
WaterWater
SaltSalt
Equipment you will use
Sauce PanSauce Pan
2
Meanwhile, using an electric mixer, beategg whites in a medium bowl until lightand frothy (be sure to keep a close eye onthe sugar syrup). Beat in remaining 2 tablespoonssugar and cream of tartar.
Ingredients you will need
Cream Of TartarCream Of Tartar
Simple SyrupSimple Syrup
Equipment you will use
Hand MixerHand Mixer
BowlBowl
3
With mixer running, gradually add hotsyrup in a thin stream, allowing syrup todrizzle down side of bowl into egg whites.Beat until egg whites are tripled in volumeand meringue is very fluffy, cool, andopaque white, about 12 minutes with a standmixer and up to 20 minutes with a handmixer. (Frosting made with a hand mixermay not be as firm as that made with a standmixer.)
Ingredients you will need
Egg WhitesEgg Whites
FrostingFrosting
SyrupSyrup
Equipment you will use
Stand MixerStand Mixer
Hand MixerHand Mixer
BowlBowl
4
Add vanilla and mix 1 minute longer.Use meringue immediately.
Ingredients you will need
VanillaVanilla
5
Fill a pastry bag fitted with large star tiphalfway with prepared meringue.
Equipment you will use
Pastry BagPastry Bag
6
Place 1 cake layer on a cake stand orplatter.
7
Spread 1/3 cup strawberry jam over,leaving a 1" border around edge.
Ingredients you will need
Strawberry JamStrawberry Jam
SpreadSpread
8
Spread1/3 cup lemon cream over jam, keeping 1"border. Pipe a ring of meringue frosting over1" border around edge.
Ingredients you will need
FrostingFrosting
CreamCream
LemonLemon
JamJam
9
Place second cakelayer atop meringue, pressing slightly toadhere. Repeat process with second cakelayer, jam, lemon cream, and meringue.(Cover and chill remaining lemon cream foranother use.)
Ingredients you will need
CreamCream
LemonLemon
JamJam
10
Place remaining layer on top.Using offset spatula, generously spreadremaining meringue frosting on top layer ofcake. Chill up to 4 hours.
Ingredients you will need
FrostingFrosting
Equipment you will use
Offset SpatulaOffset Spatula
DifficultyExpert
Ready In45 m.
Servings12
Health Score4
Dish TypesSide Dish
Zucchini Pancakes
Broccoli Cheese Twice-Baked Potatoes
Boar's Head® Maple Honey Turkey Waldorf Salad
Boar's Head® Maple Honey Turkey Waldorf Salad
Czech Dumplings - Yeast Method
Broccoli Bacon Salad
Orange-Glazed Bacon
Glazed Bacon
Lemon-Scented Broccoli
Fried Quinces, in the Manner of the Countess
Related recipes
Family-Friendly Shepherd's Pie
Lamb Lollipops with Green Goddess Mint Dipping Sauce and Roasted Potatoes
Spiced Lamb Chops
Greek Lamb Chops and Mint Yogurt Sauce
Magazine
Individual Peach Upside-Down Cake
Lemon Icebox Pie
Baked Southern Grits
Zucchini Pancakes
Rhubarb-Buttermilk Coffee Cake
BLT Skillet
Angel Food Cake with Tropical Fruit Compote
Broccoli Cheese Twice-Baked Potatoes
Caramel Apple Silk Pie
Reuben Strata