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Mexican vanilla cake9/12/2023 ![]() Overmixing will deflate the eggs and make the batter too dense, resulting in a chewy thicker cake instead of the fluffy and soft texture it’s supposed to have. Mix at low speed to combine everything.Īdd the flour in three parts, mixing a little between each addition to form a batter. Mix at high speed until it forms a light, yellow, and foamy mixture (see the video).Īdd oil, 1 teaspoon of vanilla extract, milk, and lemon juice. Place the eggs, sugar, and lemon zest in a separate bowl. In a large bowl, sift the flour together with the baking powder, baking soda, and salt. Preheat your oven to 360F (180☌) and place the rack in the middle. Grease a 16×12 inch (40cm x 31cm) rectangular cake pan. Confectioner’s sugar (175 gr – 1 ⅓ cup).I made a bunch of different lil’ starts and dots to the top. For the top, I added the chocolate, agua de jamaica and vanilla frosting to different piping bags with an arrange of tips. I ended up adding a second layer to the cake with the vanilla frosting. From here you can decorate the cake how ever you like. Add a crumb coat and then chill for 15 minutes. Repeat with the second and third cake layer. Top with a few scoops of vanilla frosting and smooth out to an even layer. Place the first cake layer on a cake stand or cake board. To the last bowl of frosting, pour in the melted chocolate and mix until smooth and combined. If the frosting is a bit too loose, feel free to sift in a tablespoon or two of powdered sugar. To one of the smaller frostings, add the agua de jamaica and mix until smooth. To the largest amount of frosting, add the vanilla bean or paste and mix. ![]() You should end up with three bowls of frosting. Add 3/4 of the frosting (you can eyeball this measurment) to a bowl. To the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar, milk or heavy cream and salt beat until combined. ![]() Pour the batter into the prepared cake pan and bake for about 30 minutes, until a skewer inserted into the center comes out clean. With the stand-up mixer on low speed, pour in the milk mixture and mix until combined. In a measuring cup, measure out the milk, water and whisk in the egg, olive oil and vanilla extract. In the bowl of a stand-up mixer, add the flour, sugar, cocoa powder, cinnamon, cayenne, allspice, baking soda, baking powder and salt. Grease and line the bottom of a six-inch or eight-inc cake pan with parchment (this is a sticky cake batter so definitely use parchment). Transfer both to the oven and bake for 25 to 30 minutes, until a skewer inserted into the center comes out clean. Pour the vanilla bean cake layer into the second prepared cake pan. To the second bowl of flour mixture, add the milk/vanilla/egg white mixture and mix until the smooth-ish. Pour the hibiscus cake layer batter into one of the prepared cake pans. Mix until the mixture becomes smooth-ish. To the first bowl of the flour mixture, add the hibiscus/egg white mixture. Each bowl of butter/flour mixture should weigh about 302 grams. If you like precision (like I do), you can weight it out. Divide the butter/flour mixture into two. Mix until the butter looks like sandy bits. In a stand-up mixer, with the paddle attachment, add the cake flour, unsalted butter, sugar and baking powder and salt. In another measuring cup, combine 1/4 cup, plus 2 tablespoons of milk, with 1/2 of the egg whites mixture and caviar from 1 vanilla bean OR 1 teaspoon vanilla paste. (If you don’t have pink food coloring, you can use 3 drops of red food coloring.) Whisk together and then set aside. In a measuring cup, combine 1/4 cup, plus 2 tablespoons of hibiscus tea, with 1/2 of the egg white mixture, pink food coloring and red food coloring. Grease and line 2 (six-inch or eight-inch) cake pans. ![]() To Make the Hibiscus + Vanilla Cake Layers: Strain and mix in lime juice and vanilla. In a measuring cup, combine the boiling water, sugar and dried hibiscus tea leaves. Splash of Villa Vanilla Mexican Vanilla ExtractĢ 1/4 cup cake flour, plus more for dustingģ/4 cup unsalted butter, cubed and at room temperature 1/2 cup white granulated sugarġ tablespoon, plus 1 teaspoon, baking powderġ/3 cup plus 1 tablespoon warm water 1 large eggģ cups powdered sugar (you might need a tablespoon or two more for the jamaica flavor), sifted 1 teaspoon milk or heavy creamĢ tablespoons reserved agua de jamaica (see above for recipe)ġ/2 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract or pasteĢ ounces semi-sweet chocolate chips, melted and cooled ![]()
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