Twelve Days of Desserts: Day Three

This is the kind of rich, old-fashioned, golden cake that I turn to when I want someone to know I care. Its full-bodied texture and buttery taste evoke a bygone area when cake mixes didn?t exist. This is the perfect cake to celebrate birthdays, promotions, engagements, weddings, anniversaries, and the winter holidays. The cakes can be made up to a month in advance and frozen until needed.
Although this recipe makes 3 (9-inch) cakes, you can also make 2 (9-inch) and a batch of cupcakes or mini cakes for another occasion. I like to stack the layers with fruit preserves in between, and frost them with Vanilla Almond Frosting (see the following recipe) which has been dyed to match the filling. I then use berries or other fruit to garnish the top using the same color scheme. Keep in mind that this recipe incorporates the red currant and raspberry combination. If you plan on using another, just substitute the same quantity of your ingredients of choice.

Vanilla Buttermilk Cake with Raspberry Filling and Vanilla Almond Frosting

Makes 3 (9-inch) cakes
Serves 9

Ingredients:


Non-stick organic canola baking spray9 large cage-free eggs, separated3 sticks (3/4 pound) unsalted butter1 1/2 cups sugar2 teaspoons almond extract2 teaspoons vanilla extract3 cups self-rising flour1 ½ teaspoons baking powder1 ½ teaspoons baking soda¾ teaspoon salt1 ½ cups organic buttermilk (grass-fed if possible)

For decoration:2 (12 ounce) jars red currant filling, if desiredJuice of 1 lemon, if desired1 recipe Vanilla Almond Frosting18 raspberries, if desired18 fresh mint leaves, if desired

Preparation:Preheat oven to 350F degrees.
Grease 3 deep (9-inch) cake pans with canola baking spray, line the bottoms with parchment paper, and use canola baking spray to coat again.
In a bowl fitted to a standing electric mixer, beat the egg whites until stiff peaks form. Using a spatula, gently transfer egg whites into another bowl.
Using the bowl fitted to the electric mixer, combine butter and sugar, beat on low speed to incorporate. Increase speed to medium and beat until mixture is light and fluffy.
With the mixer running on low, beat in the egg yolks one at a time. Add the almond extract and vanilla, and mix well to incorporate.
Sift self-rising flour, baking powder, baking soda, and salt into another bowl.
Add approximately 1/3 of the dry ingredients to the bowl with the mixed wet ingredients. Beat on low speed until combined and add 1/3 of the buttermilk. Beat on low speed until combined. Repeat with the remaining ingredients, alternating the dry and the wet, just until all are incorporated. Over beating will cause cake to become tough.Using a spatula, gently fold egg whites into cake batter by tilting the bowl towards you and using a clock-wise turn to fold the batter over the whites. Continue until the batter is smooth and even, with no whites showing. Divide the batter equally between the pans .
Pans should be no more than ¾ full or they will overflow.
Smooth out the tops and tap lightly on the counter to release air bubbles.
Bake on a rack in the middle of the oven for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean.Let cakes cool for 5 minutes in their pans, then invert onto cooling racks to cool completely.
Make the filling by combining red currant preserves and lemon juice in a small saucepan. Cook over low heat until preserves have melted.
Using a wooden spoon to press it through, strain filling through a sieve into a small bowl to remove seeds. Allow filling to cool.
To fill, place first cake layer right side up on a cake stand.
Pour half of the cooled filling into the center of the cake. Using a spatula, smooth filling towards the outer edges, leaving a ½-inch border.
Turn next layer upside down, and place on top of filling. Use the remainder of filling to spread on top of cake.
Place the final layer upside down on top of the second layer.
Make frosting, frost cake, and serve.

Vanilla Almond Frosting

This is a simple, delicious frosting which I learned to make from my grandmother. She would use vegetable shortening to make it pure white and then frost all of our family?s wedding cakes with it. Feel free to adjust the flavorings and colorings to reflect your own tastes and interests. I use food coloring to make the following combinations:
Suggested filling/ frosting/color combos:

Red currant or raspberry filling with pink icing and raspberries to decorate.
Plum, blackberry, or grape with lavender icing and blackberries to decorate.
Blueberry filling with light blue icing and blueberries to decorate.
Lemon filling with yellow frosting and kumquats to decorate.
Orange marmalade filling with light orange frosting and orange slices to decorate.


Unused frosting can be stored in the refrigerator for up to a week.

Makes: Enough frosting for 1 Basic Buttermilk Cake

Ingredients:

2 pounds confectioners? sugar¼ cup whole milk1 cup unsalted butter, at room temperature2 teaspoons vanilla extract teaspoons almond extract

A few drops of food coloring, if desired

Preparation:

Place confectioners? sugar, milk, butter, vanilla extract, and almond extract in the bowl of a standing mixer. Using a paddle attachment, turn mixer on low, and mix until all ingredients are incorporated. Increase speed to high and mix until frosting is smooth and glossy. Keep in mind that the desired consistency of the frosting should reflect your own personal preference and the weather. For example, in cold settings, the frosting can be more smooth and silky. If it is going to be at an outdoor party in the middle of summer, you will want it to be stiffer. Adding more milk will make the frosting smoother while adding more confectioners? sugar will make it stiffer.
Add food coloring, drop by drop, mixing between each addition, until you have the color you desire.

To Frost the Cake:

Assemble and fill the cake on a cake stand as explained in Basic Buttermilk Cake recipe. Slip strips of wax paper beneath the edges to keep the stand clean.
With a plastic pastry brush, brush away any loose crumbs on the cake.
Using an offset spatula, apply a thin layer of frosting to the entire cake to seal any loose crumbs.
Refrigerate the cake for 15 minutes.
Frost the top of the cake by placing one cup of frosting onto the center of the cake, and spreading to the edge. Cover the top with an even layer of frosting.
Load a spatula with frosting and push it toward the cake as you turn the stand. Continue frosting with the same method until the cake is completely coated.
To get the smoothest possible finish, use creamy frosting. After frosting is complete, lightly mist the cake with a fine mist of water, and gently smooth out the bumps and creases with a spatula.

To decorate the cake:
Place 3 raspberries (or other fruit) bottoms - up in clusters around the outer edges of the cake. Place 3 mint leaves underneath them to simulate leaves.
Refrigerate to set.
If transporting, use a plastic cake container to avoid spills.