by Kukla
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my 198 recipes »
• 1 cup all purpose unbleached flour Ask a question about this ingredient
• 1/4 cup cornstarch Ask a question about this ingredient
• 1 teaspoon baking powder Ask a question about this ingredient
• 1/2 teaspoon baking soda Ask a question about this ingredient
• 1/4 teaspoon coarse salt Ask a question about this ingredient
• 2 extra large eggs, room temperature Ask a question about this ingredient
• 1 cup sugar Ask a question about this ingredient
• 1 cup sour cream Ask a question about this ingredient
• 1/4 (3.5oz) of a 14oz can sweetened condensed milk Ask a question about this ingredient
• 2 tablespoons Raw-Wild Natural honey Ask a question about this ingredient
• 2 teaspoons pure vanilla extract Ask a question about this ingredient
• Zest of 1 lemon or any citrus of your choice Ask a question about this ingredient
Preheat the oven to 350 degrees F. Butter three parchment paper rounds to fit a 10- inch tart pan with a removable bottom.
Ask a question about this stepIn a mixing bowl combine first five (dry) ingredients and whisk them well. In another bowl beat the eggs and sugar until pale in color and fluffy. Gradually mix in sour cream, condensed milk, honey, vanilla extract and citrus zest.
Ask a question about this stepUsing a robber spatula, fold in the dry ingredients in three additions, until well combined. Spoon and evenly spread 1 and 1/4 cups of the batter for each layer. Bake each layer for about 18 to 20 minutes or until light golden brown. Cool on a wire rack, still on the parchment paper.
Ask a question about this step• 1 cup ( 2 sticks) best quality butter, cut up in tablespoons and lightly softened Ask a question about this ingredient
• 3/4 can (the remaining) of the condensed milk Ask a question about this ingredient
• 1 cup toasted Hazelnuts, or any other nuts of your choice, finely ground Ask a question about this ingredient
•4 ounces bittersweet chocolate, finely chopped Ask a question about this ingredient
• 1 teaspoon instant or espresso coffee powder Ask a question about this ingredient
• 1 tablespoon hot water Ask a question about this ingredient
• 1/4 teaspoon salt Ask a question about this ingredient
• 2 tablespoons Hazelnut flavored liqueur or dark rum Ask a question about this ingredient
Combine coffee or espresso powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Let cool to room temperature.
Ask a question about this stepUsing an electric mixer on medium speed gradually beat in the softened butter until light and fluffy. Stir in Hazelnuts, liqueur or rum and salt.
Ask a question about this stepTo assemble the cake, I used 10-inches in diameter spring form. Divide the buttercream in three portions, making sure you leave a larger portion for the top and sides of the cake.
Ask a question about this stepTake of the parchment rounds from the cake layers. Using an offset spatula or a butter knife, evenly spread the buttercream over each layer and the top, saving enough cream for the sides.
Ask a question about this stepTransfer the cake and remaining buttercream to the refrigerator for at list 4 hours or overnight; then place the chilled cake on a cake stand or a platter lined with wide strips of fax paper.
Ask a question about this stepOpen and remove the sides of the spring form; then spread the remaining buttercream all over the sides. Decorate the cake with a bittersweet chocolate Ganache or large chocolate curls and something crunchy, like coarsely chopped Hazelnuts. I broke up a couple pieces of white and dark chocolate peppermint bark.
Ask a question about this step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
