Text 7747, 101 rader
Skriven 2011-02-27 11:50:12 av Dave Drum (1:18/200.0)
Ärende: Gourmet 986
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple-Gingerbread Layer Cake w/Salted Maple-Caramel Sauce
 Categories: Cakes, Desserts, Nuts, Sauces
      Yield: 9 servings
 
MMMMM---------------------------PECANS--------------------------------
    3/4 c  Pecan halves, toasted
    1/4 c  Pure maple syrup
           Coarse kosher salt

MMMMM----------------------------CAKE---------------------------------
  2 1/2 c  All purpose flour
  1 1/2 ts Chinese five-spice powder
      1 ts Baking soda
    1/2 ts Coarse kosher salt
    1/3 c  Chopped crystallized ginger
      1 c  Maple sugar
    3/4 c  Unsalted butter; room temp
      2 lg Eggs
    3/4 c  Hot water
    2/3 c  Mild-flavored (light)
           - molasses

MMMMM--------------------------FROSTING-------------------------------
  1 1/3 c  Chilled crOme fraeche
  1 1/3 c  Chilled heavy whipping
           - cream
    1/2 c  Maple sugar
      6 tb Powdered sugar
           Salted Maple-Caramel Sauce
 
  Ingredient info: Chinese five-spice powder-a spice blend
  that usually contains ground fennel seeds, Sichuan
  peppercorns, cinnamon, star anise, and cloves-is available
  in the spice section of most supermarkets. CrOme fraeche is
  sold at most supermarkets and at specialty foods stores.
  
  In this delicious dessert, tender spice cake is layered with
  maple-sugar frosting, candied pecans, and a salty-sweet
  caramel sauce
  
  For maple-coated pecans: Place large piece of foil on work
  surface. Combine nuts and maple syrup in heavy medium
  skillet (do not use nonstick) over medium-high heat and
  bring to boil, tossing to coat. Cook until syrup is dark
  amber and almost cooked away and thickly coats nuts, tossing
  often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working
  quickly with 2 forks, separate nuts. Sprinkle with coarse
  salt. Cool until coating is crisp and hard, about 1 hour. DO
  AHEAD: Pecans can be made 1 day ahead. Store airtight at
  room temperature.
  
  For cake: Preheat oven to 350oF. Butter and flour two
  9-inch-diameter cake pans with 1 1/2-inch-high sides.
  Combine first 4 ingredients in processor; add ginger. Blend
  until ginger is finely ground, about 1 minute. Using mixer,
  beat maple sugar and butter in large bowl until fluffy. Beat
  in eggs 1 at a time (batter may look curdled). Stir 3/4 cup
  hot water and molasses in small bowl. Beat dry ingredients
  into butter mixture in 4 additions alternately with molasses
  mixture in 3 additions.
  
  Divide batter between prepared pans (about 2 1/2 cups each).
  Bake until tester inserted into center comes out clean, 30
  to 32 minutes. Cool cakes in pans on racks.
  
  For frosting: Combine crOme fraeche, cream, and both sugars
  in large bowl. Using electric mixer, beat until very thick
  and stiff.
  
  Cut around pan sides to loosen cake layers; turn out onto
  racks. Place 1 cake layer on platter. Spread with 1 1/3 cups
  frosting. Drizzle with 3 tablespoons caramel sauce. Top with
  second cake layer. Spread remaining frosting smoothly over
  top and sides of cake. Drizzle top of cake with 3
  tablespoons sauce. Cover with cake dome; chill at least 1
  hour. DO AHEAD: Can be made 1 day ahead; keep chilled. Let
  stand at room temperature 30 minutes before continuing.
  
  Cut pecans into pieces or leave whole. Press pecans into
  frosting on sides of cake. Cut cake into wedges. Spoon
  sauce over.
  
  by Lori Longbotham
  
  Bon AppOtit | October 2010
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 06 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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