German White Chocolate Cake
Yield: 6 Servings
2 1/2 c Cake flour
1 ts Baking soda
1/2 lb Unsalted butter
1 1/2 c Sugar
4 lg Eggs, separated
4 oz White chocolate, melted in
1/2 c boiling water & cooled
1 ts Vanilla extract
1 c Buttermilk
1 c Shredded unsweetened coconut
1 c Chopped pecans
Frosting
1 c Evaporated milk
1 c Sugar
1/4 lb Unsalted butter
3 lg Egg yolks
1 ts Vanilla extract
1 c Chopped pecans
1 c Shredded unsweetened coconut
CAKE
Position the racks in the upper and lower
thirds and preheat oven to 350 deg F.
Lightly butter the bottom and sides of three
8-inch round cake pans.
Line the pans with parchment paper.
Dust the bottom and sides with flour; tap out
the excess.
Into a medium bowl, sift the cake flour and
the baking soda.
Using an electric mixer set at mdeium speed,
cream the butter and the sugar in a large bowl
until light and fluffy, about 5 minutes.
Beat in one egg yolk at a time, blending well
after each addition.
Beat in the melted white chocolate mixture and
the vanilla.
At low speed, blend in the sifted flour mixture
alternately with the buttermilk; do not overbeat.
Fold in the coconut and pecans.
Beat the egg whites until stiff peaks form.
Blend 1/3 of the egg whites into the cake mixture
to lighten it; carefully fold in the remaining
egg whites.
Spoon the batter into the prepared pans.
Bake until the cake springs back when
touched in the center and a cake tester
inserted in the center of the pans comes
out clean, about 35 to 40 minutes.
Transfer the cakes in the pans to wire
racks and cool 10 minutes.
Invert the cakes onto the wire racks,
carefully peel off the parchment paper, and
cool completely.
FOR THE FROSTING:
In a heavy medium saucepan over medium heat,
combine the evaporated milk, sugar, butter,
and egg yolks.
Simmer for 10 minutes, stirring constantly.
Do not let mixture boil fast; lower the heat
if necessary.
Remove from heat and stir in the vanilla, pecans,
and coconut.
Plance the saucepan into a bowl filled with ice
and stir constantly until the frosting is cool
and slightly thickened.
Place a cake layer on a serving platter.
Spread 1/4 of the frosting evenly over the cake
layer, making sure to spread it all the way to
the edges.
Top with the second layer, and spread with 1/4
of the frosting.
Top with the third cake layer.
Evenly frost the top and sides of the cake with
the remaining frosting.
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