Walnut Cake With Caramel Whipped Cream Food

WALNUT CAKE WITH CARAMEL WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees F. In food processor combine nuts and flour Process until nuts are finely ground; set aside. Set aside 2 Tbsp. of the sugar.
• Finely shred peel from orange and juice the orange. In a large bowl combine the remaining sugar, 1 tsp of the orange peel, 1/3 cup of the orange juice, the salt, and egg yolks. Beat on high with an electric mixer for 3 to 5 minutes or until very thick and pale.
• In another large, clean, dry bowl using clean, dry beaters, beat the egg whites and cream of tartar until soft peaks form when beaters are lifted. Gradually beat in the 2 Tbsp. reserved sugar until the eggs whites are stiff but not dry.
• Spoon about a quarter of the egg whites over yolk mixture. Add nut mixture. Fold together with a large rubber spatula. Add the remaining egg whites and fold to combine. Scrape batter into an ungreased 10-inch tube pan with removable bottom; spread evenly in pan. Bake 35 to 40 minutes or until cake is golden brown and springy to the touch and toothpick inserted near center comes out clean. Cool cake upside down in pan by inverting cake pan over a bottle with a long neck.
• By the time the cake is cool, most will have pulled away from sides of pan; rap sides of pan sharply on counter to release any portion of cake that is still attached. Run a skewer or long thin spatula around tube to detach; lift to remove cake. Slide a thin spatula around bottom of cake to detach bottom.
• Using a sharp serrated knife, cut cake into two layers. Fill layers with Caramel whipped Cream. Serve with Simple Caramel Sauce. Makes 12 servings. Caramel Whipped CreamCaramel Whipped Cream:
• Line baking sheet with foil or parchment paper; set aside. Place water in a 2-quart saucepan. Pour sugar in a thin stream in center of pan to form a low mound. Don't stir; use your fingers to pat sugar mound down until it is entirely moistened. Any sugar touching edges of pan should be below the water line. Cover and cook over medium heat for a few minutes without stirring until sugar is dissolved and syrup looks clear.
• Uncover and continue to cook without stirring until syrup begins to color slightly. Swirl pan gently (rather than stirring) if syrup is coloring unevenly. Use a skewer to drop a bead of syrup on a plate from time to time. When a drop looks pale amber, add the nuts. Using a silicone spatula gently turn nuts until they are completely coated with syrup. Continue to cook, gently pushing nuts around if syrup is coloring unevenly, until a drop of syrup looks golden amber on the plate (about 30 minutes total). If syrup gets too dark, it will taste bitter. Immediately scrape mixture onto lined baking sheet and spread it out as well as you can. While still warm but cool enough to handle, bread into pieces. Transfer to resealable plastic bag. Keep airtight until needed, so they will not become sticky.
• When ready to use, break caramel into smaller pieces; chop medium fine or pulse in food processor. In a large chilled bowl,whipping cream until it holds soft peaks. Fold in chopped caramel. Makes 3 cups. Simple Caramel SauceSimple Caramel Sauce:
• In a small saucepan heat whipping cream and 2 Tbsp. water until steaming hot. Remove from heat; set aside. Place 1/2 cup water in a 2-quart saucepan; pour sugar and salt in a thin stream in center of pan to form a low mound. Don't stir; use your fingers to pat the sugar mound down until it is entirely moistened. Any sugar touching edges of pan should be below the water line. Cover and cook over medium heat without stirring until sugar is dissolved and syrup looks clear. Uncover and continue to cook without stirring until syrup begins to color slightly. Swirl pan gently (rather than stirring ) if syrup is coloring evenly. If syrup gets too dark, it will taste bitter. Use a skewer to drop a bead of syrup on a plate from time to time. When a drop of syrup looks amber (about 13 minutes), remove pan from heat. Holding pan away from you, gradually pour in the hot cream mixture. Stir over low heat to blend the caramel into the cream mixture. Simmer for 1 to 2 minutes. Remove from heat; stir in 1 tsp. pure vanilla extract. Let cool until slightly thickened (220 degrees F-222 degrees F). Serve warm with cake. Store, tightly covered, in the refrigerator up to a week. Makes 12 servings.

GRAHAM CRACKER WALNUT WHIPPED CREAM CARAMEL CAKE

Steps:

• Separate eggs.
• Beat yolks til thick; add sugar, baking powder and flavorings. Beat egg whites stiff. Fold into yolks. Fold in crackers and nuts.
• Pour into two ungreased spring-form pans or 2 9" cake pans lined with wax paper. {this is what I do] Bake 30 minutes at 325° Cool. Whip two cartons real real cream[0ne pint] Frost cooled cake with whipped cream.
• Refrigerate 4 hours.
• Directions for Caramel Sauce.
• Mix all ingredients for sauce together and cook on med. to low heat until smooth and thick. Cool and drizzle over cake.

CREAM CARAMEL CAKE

Steps:

• For the cake: allow butter, egg yolks, egg whites and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside.
• In a bowl add all of your dry ingredients (except sugar); set aside.
• In a mixing bowl beat butter to soften it up then add sugar and beat until creamy. Beat one egg yolk in at a time. Beat on high for 5 minutes.
• Alternately add flour and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Combine liqueurs and vanilla and gently stir into batter.
• Thoroughly wash beaters. In a seperate mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight up). Fold half of egg whites into batter gently. Then add the other half and fold gently.
• Divide batter among prepared pans. Bake for 20-25 minutes at 325° or until cake top springs back when touched. Cool cake in pans on wire rack for 10 minutes. Remove cakes and cool thoroughly.
• While cake cools prepare frosting by beating 1 cup of butter until smooth. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 6 tbsps of liqueurs (combined to your liking). Beat in vanilla. Gradually add remaining cups of powdered sugar, beating until smooth and of spreading consistency.
• To assemble: place one layer of cake on serving plate and spread with 3/4 cup of frosting. Repeat process with addition layers and frost side of cake. This is best when cake has sat overnight or for 24 hours.

TENNESSEE BANANA-BLACK WALNUT CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350°F; grease and flour 2(9-inch) cake pans.
• For the cake: In a medium bowl, stir together flour and baking soda; set aside.
• Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes.
• Add eggs 1 at a time, mixing well after each addition.
• Mix in mashed bananas, buttermilk,and vanilla; add flour mixture and mix until just combined.
• Stir in walnuts.
• Pour into prepared pans, bake until a toothpick inserted comes out clean, about 35 minutes.
• Cool in pans on a cooling rack, remove from pans and cool completely.
• While cake is baking, prepare frosting.
• Melt butter in a small saucepan.
• Add brown sugar and 1/3 cup cream; cook over medium-low heat until sugar is dissolved, about 2 minutes.
• Remove from heat and add vanilla; transfer to a large bowl.
• Using a hand mixer, beat in confectioners sugar a little at a time until smooth.
• (If frosting is to thick, add 1 tablespoon heavy cream at a time until consistency is right).
• Sandwich 2 layers of cake with frosting; frost outside of the cake.
• Press chopped walnuts on sides of cake, if desired.

WHIPPED CREAM CARAMEL CAKE

Steps:

• For the cake: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans.
• Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.).
• For the frosting: Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl.
• Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency.
• Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.