FROSTED MATZO CAKE
MAKES 8 SERVINGS.
FOR CAKE---
1/2 cup matzo cake meal
2 tbs red food coloring
1 tsp vanilla
1/4 tsp salt
10 eggs
2/3 cup plus 2 tbs unsweetened cocoa powder
1/3 cup oil
1 1/3 cups sugar
1/2 cup plus 2 tbs potato starch
FOR FROSTING---
1 tsp vanilla
2 sticks unsalted butter
3 1/2 cups powdered sugar
1 pound cream cheese
Heat oven to 350 degrees. Brush two round cake pans with oil. Line bottom of pans with parchment paper, then oil paper. Combine 2 tbs each potato starch and cocoa powder in a bowl. Dust pans with potato starch mixture. Sift matzo cake meal, remaining potato starch and cocoa powder into a bowl. Put eggs, sugar and salt in a bowl. Set bowl over a saucepan of simmering water, whisk until sugar is dissolved and mixture is hot. BEAT until light and foamy. Whisk oil, food coloring and vanilla in a bowl, beat cocoa mixture into egg mixture, then beat in oil mixture until incorporated. Fold batter until combined. Divide batter between pans. Bake until cakes are done 30 min. Cool 15 min. in pans. Invert cakes onto a parchment lined baking sheet, let cool completely, peel off parchment. MAKE FROSTING---Beat cream cheese and butter in a bowl until smooth. Beat in powdered sugar then vanilla until smooth and fluffy. Transfer 1 cake layer to a platter, spread with 1 1/2 cups frosting, top with second cake layer. Cover whole cake with a very thin layer of frosting. Then frost top and sides of cake with remaining frosting, then SERVE...
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