Rose's Heavenly Cakes (13 page)

Special Equipment

One 9 by 5-inch loaf pan, preferably silicone, coated with baking spray with flour. If using a metal pan, line the bottom with a rectangle of parchment.

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C.

Divide the Sugar

Place 1 tablespoon of the sugar in one bowl and the remaining sugar in another bowl.

Toast the Pecans

Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely.

Grind the Pecans with the Chocolate and Sugar

Place the chocolate in the refrigerator for about 20 minutes.

In a food processor, process, with long pulses, the pecans, chilled chocolate, and the 1 tablespoon of sugar until finely ground.

Make the Dacquoise

Have the ingredients for the cake batter ready so that the dacquoise does not have to sit for too long before baking.

In a medium bowl, place the yolks and coat lightly with nonstick cooking spray to prevent a crust from forming. Set aside for the cake batter.

In the bowl of a stand mixer fitted with the whisk beater, pour in the egg whites. Beat the egg whites on medium-low speed until soft peaks form when the beater is raised slowly. Raise the speed to medium-high and gradually add the remaining sugar, beating until very glossy and stiff peaks form when the beater is raised slowly. Fold in the pecan mixture until evenly incorporated. Using a silicone spatula, scrape the egg white mixture into the prepared pan. Spread it evenly in the bottom and three-quarters of the way up the sides, creating a long rectangular hollow in the center to contain the batter. Set aside briefly while mixing the batter.

Mix the Liquid Ingredients

In the bowl with the reserved yolks, whisk in 1 tablespoon of the buttermilk and the vanilla just until lightly combined. Cover and set aside.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. The mixture will lighten in color and texture. Scrape down the sides of the bowl. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Spoon the batter into the dacquoise-lined pan and smooth the surface evenly with a small metal spatula. The batter will come just to the top of the dacquoise.

Bake the Cake

Bake for 45 to 55 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The dacquoise and cake batter will both rise, but toward the end of baking, the cake will dome a little above the dacquoise and split in the center.

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack until the bottom is no longer warm to the touch. (In the metal pan, the cake can be unmolded after 20 minutes of cooling.) Run a small metal spatula between the sides of the pan and the sides of the cake, pressing firmly against the pan, and invert the cake onto a serving plate. Cool completely. Uncovered, the unfrosted cake will keep for 2 days at room temperature. If desired, decorate the cradle cake with pecan halves and diagonal stripes of
Chocolate Drizzle Glaze
.

Special Equipment

One 9 by 2-inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Mix the Liquid Ingredients

In a medium bowl, whisk the eggs, 3 tablespoons of the sour cream, the vanilla, and almond extract, just until lightly combined.

Grind the Pistachios

In a food processor, process the pistachios with the sugar until finely ground but not to a powder.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, the pistachio mixture, the baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

Bake the Cake

Bake for 35 to 45 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.