TRIBUTE: Mom and Dad's Golden Anniversary

Recipe: Scaled down from Professional Recipe



2/3 cup vegetable oil

8 egg yolks

1 cup water, room temperature

2 teaspoons vanilla extract

14 ounces cake flour

14 ounces granulated sugar

4 teaspoons  baking powder

1 teaspoon salt

8 egg whites



Line 3,  8 inch  round cake pans with parchment grease and flour bottoms only.  Do not grease sides.

Whip the vegetable oil and egg yolks  until just combined.  Stir in water and the vanilla extract.



Sift flour, one third sugar, the baking powder, and salt.  Stir into egg yolk mixture, whip on high speed for 1 minute. Reserve.



Bake at 350 degrees for approx. 25 to 30 minutes.  Cake should spring back when touched.  Cool completely, run a thin knife around edge and turn cake out.



Simple Syrup

1 1/2 cups sugar

1  cup water

1 teaspoon espresso powder

1 T. coffee liqueur

1 T. hazelnut liqueur or syrup



Bring sugar and water to a boil for 3 minutes.  Remove from heat add espresso to dissolve and add coffee and hazelnut liqueur. Reserve



Filling:  Mascarpone  Mocha  Filling

8 oz.  mascarpone cheese

1 cup chocolate ganache 

1 stick butter

2 cups. powder sugar

1T. coffee liqueur

1T. Hazelnut syrup or liqueur

Mix with paddle attachment, cheese, butter, room temperature ganache, add powder sugar, and liqueurs.  Whip until smooth.



French Custard Butter Cream

4 cups sugar

1 cup water

6 eggs

2  1/2 pounds of very soft butter

optional 1T. Hazelnut syrup or liqueur

1 cup powder sugar (optional to stabilize, especially during warmer months)



Whip eggs in stand alone mixer, while eggs are whipping heat sugar and water in a heavy sauce pan.  Bring to a boil, continue boiling until the temperature reaches 240 degrees with a candy thermometer.  Slowly and with great care, slowly pour hot sugar into egg yolks while the mixer is whipping.  You can get burned.  Be very carefully and pay attention.  Continue whipping for 15 minutes until bowl is completely cool to the touch.  Add very soft room temperature butter 2 and half pounds.  Continue whipping until it comes together.  It may separate, do not be alarm just continue to whip add  1 cup powder sugar to stabilize, continue to whip, add flavorings. 



Assembly:

Cut each cake into 2 layers.  Brush with syrup.  You can be a little generous with syrup but not soaking wet.  Put a layer of filling, do this with each layer, leave your last layer on top plain.  Take some of your butter cream and do a skim coat to tighten up the outside crumb.  Put into refrigerator for 45 minutes.  Get a 16 to 18 inch piping bag with a large star tip.  Pipe scallops around the entire cake to cover.  You can add a chocolate collar.  This is an advance technique.  You will have to buy sheets of heavy acetate to make collar.  Buy very good, quality, white chocolate.  Pipe a lacy design on to acetate collar.  When the chocolate lace is somewhat pliable, but a little firm, you can wrap cake with the collar.  Pop into the fridge immediately.  Let sit for an 45 minutes before peeling the acetate off.  Add fresh fruit on top of your cake.  Heat some preserves with a little corn syrup and glaze your fruit.  Your done!!!