Friday, April 9, 2010

My first Twist on a cake...

It's April.
New month, new ''approve card'' for baking! What's ''approve card'?
My mum had set a baking rule for me: 1 month , 1 chance of baking. Exams, no baking.
But sure it is a little too much if I bake once a week. But once a month also too long for me to wait!

This month, I've made a twist. My first twist on a cake.
The original recipe is just a lemon cake with truffle filling. But I gave it add-ons....
Everyone's favorite: Oreo cookies....and Cream cheese frosting !
The lemon flavor caused this cake to be less rich. That's why people always ask for more!

Okay, to the recipe.....

White cake with lemon truffle filling, cream cheese frosting and Oreo cookie base...
(Such a long name)
This cake is kind of like my experiment. So I've half the recipe. It's a small portion...

1 1/8 cups all-purpose flour
1/2 + 1/4 cups granulated sugar
1 1/2 + 1/4 tsp baking powder
1/2 tsp salt
1/2+1/8 cups milk
1/4+1/8 cup unsalted butter or white vegetable shortening, at room temperature
1/2 tsp vanilla extract
3 small egg whites

1/4 cup+1 tablespoon granulated sugar
1.5 Tbsp. cornstarch
1/8 tsp. salt
1/2 cup water
1 large egg yolks
1/2 Tbsp. unsalted butter
1/6 cup freshly squeezed lemon juice
1/2tsp grated lemon zest
1/2 cup (6 ounces) chopped white chocolate or vanilla baking chips
4-ounce cream cheese

one packed of oreo cookies and 1 to 1 .1/2 tablespoons of butter

Cream Cheese Frosting

4 tbsp butter, softened
4-oz cream cheese, softened
1/2 cups confectioners’ sugar
1 tbsp lemon juice
2 tsp lemon zest


1. Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.

2. Prepare the cookie base:

Crush oreo cookies and butter in a food processor. Press them into a flat base in one of the floured cake pan. place it in the refrigerator.

3. Prepare the cake: In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening. Blend until the butter is evenly mixed. Add the vanilla. Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.

4. In another bowl, beat egg whites until stiff. Gently but thoroughly fold the whites into the cake batter. Pour evenly into the prepared pans.

5. Bake 35 to 40 minutes, or until the cakes are no longer jiggly in the center. Remove from the oven and cool on a wire rack.

6. Prepare the filling: In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water until smooth. Cook over medium-high heat until mixture comes to a boil, stirring constantly. Reduce the heat to low and cook 2 minutes longer, stirring constantly. Remove from the heat. In a small bowl, beat the egg yolks with a fork. Slowly stir about 1/4 of the hot mixture into the egg yolks, whisking quickly while adding the hot liquid. (You don’t want to create scrambled eggs, so be sure to add the hot mixture slowly, whisking it into the eggs as quickly as possible). Continue adding ¼ of the hot mixture to the eggs until you have warmed up the egg mixture. Whisk the egg yolk mixture back to the mixture in the saucepan. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.

7. Remove from the heat and stir in the butter and lemon juice and zest. Transfer half of the hot filling to a small bowl and set aside to cool. Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside. In a small bowl, beat the cream cheese until fluffy. Beat in the white chocolate mixture until light and smooth. At this point, you should have a small bowl of lemon curd and a bowl of white chocolate truffle filling.

8. Spread half the filling over one layer of the cookie based cake. Top with pieces of oreo cookies, spread with the other half of the filling . Place another cake layer on top. Refrigerate, uncovered, until the filling is set (2 to 3 hours).

For the frosting : Beat together butter and cream cheese in a medium bowl. Add in confectioners’ sugar,lemon juice and zest and beat until smooth. Frost the refrigerated cake. Decorate it and Refrigerate again for at least 1 and 30 minutes.

We enjoyed every bite of it...IN MODERATION..


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