CAKE PARFAIT aka DIABEETUS!

so, it all started with browsing pinterest. i came across this amazing white chocolate almond cream cake, and i knew i needed to make it. so scratch making pho... i decided i would have toast for dinner and cake for desert. i grabbed the few ingredients i needed while out at the market, pulled a chair up to the counter for chlo and we made a cake. 

or atleast we planned on cake... it seems that every cake pan has decided to rise up against me. the cakes bake, look perfect, and then as i am going to release them from the pans, the pans all say "EEEEEEFFFFFF YOUUUUUU!" and won't give me my cake. i employ all my knowledge and tricks and still cannot get the cake to come out without a fight. no matter how much i grease and flour those damn pans, this happens all the time. i recently threw out two pans because they were such a nuisance, but it seems their bad attitude was left behind and has influenced the rest of the group. i know it sounds silly, but tonight, three cake pans with a good track record all shot me the middle finger as i attempted to release the cake from their hold.

i used to work in a bakery at a higher-end grocery store. i didn't have any professional training, or schooling... the manager just thought i looked artsy and thought i might be good at it (this is not the only time i have been hired for a job because someone thought i looked artsy and thought i might be good at something i have never done before, which i find funny and weird... i have also been mistaken for a vegetarian, many times, although i often talk about my love of hot dogs). so, when i was left with a few crumbled up cakes that i had wrestled out of the pans, i soon remembered what we used to do with cake tops and cakes that just didn't seem to turn out quite well - cake parfaits.

this recipe is perfect for parfaits because of the use of a ganache and whipped topping. but let me tell you - make these babies small if you are going to attempt them. they are super rich and almost sickeningly sweet - they scream "DIAAABEEEEETUUUUSSS!". i could only eat about a third of what you see pictured there before i decided i had maxed-out my taste-buds. i attempted to share some with chloe. she took two tiny bites, proclaimed "mmmMMMmmm!", and then went back to playing with some spoons, pasta, and one of my pots. so maybe too sweet for her as well?

perhaps i will leave the sugar out of the whipped topping next time.

WHITE CHOCOLATE ALMOND CREAM CAKE

for cake:
1 boxed cake mix and any ingredients it may require
1 tablespoon almond extract

for cream:
1 cup heavy cream
8 oz marscapone cheese brought to room temperature
3/4 cup powdered sugar (like i said, i would leave it out.... but it's your pancreas friend).
1 teaspoon vanilla
1 cup slivered almonds

for ganache:
1-1/2 cups white chocolate chips
1 cup heavy cream

make the cake according to the directions on the box and add your almond extract. you could also make whatever type of white cake you like from scratch, or an almond cake of your choice from scratch. bake it according to the instructions.

for the cream mix together all ingredients in a mixer, or with a whisk. i like to use a cold metal bowl that i put in the freezer for 5-10 minutes and a whisk. there is something satisfying about hang-mixing heavy cream until it forms a nice whip. this cream combination mixes up pretty quickly.

for the ganache bring your heavy cream to a boil on the stove-top, being careful not to burn it. mind it, and once it boils remove it from the heat and add the white chocolate chips. stir, stir, stir until smooth, and then run through a strainer if necessary to remove any un-melted bit that might remain.

once your cake is cool you cut it in half to make layers.. then you layer the cake, ganache, and cream, in that order, topping with some leftover slivered almonds.

grab yourself some insulin and enjoy!






1 comments:

  1. This works for us regarding the sticky cake pans . Mix flour into oil until it is thick enough to brush on a pan without running. Make sure it's not too thin and that you don't have undisolved flour.
    This is used by many commercial bakeries for their stuff
    Adjust flour to oil ratio till you get optimal results

    ReplyDelete

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