image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

23.10.12

BROWN BUTTER CAKE

 
Happy Birthday Simone!

When I found this cake on Completely Delicious, what sold me was the fact that it was a combination of several cakes from Alisa Huntsman’s Sky High Cakes. This is the book I used repeatedly myself and yet never without changing things around. This was the clue that I found a recipe of a cake maker. Annalise of Completely Delicious called it her Triple Browned Cake; I changed the title but then followed the instructions trusting in the outcome. I was not disappointed; this is a lovely cake and each bite is pure heaven. Recipe makes a 9-inch triple layer cake.

3-3/4 cups cake flour
1-3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2-1/4 cups packed brown sugar
1 cup unsalted butter
1-3/4 cups buttermilk
5 eggs
2 tsp pure vanilla extract

• Preheat oven to 350 degrees F.
• Line three* 9-inch round cake pans with parchment and grease with butter and flour. • In a saucepan over medium low heat, melt the butter completely.
• Then let it continue to cook until it turns golden brown in color. Don’t stir it, but swirl the pan periodically to ensure it browns easily. Keep your eyes on it; you don’t want it to burn.
• When sufficiently browned, put the butter in the fridge to solidify. This will take about 20-30 minutes. You want the butter to still be soft, but no longer liquid.
• In the bowl of an electric mixer, combine the cake flour, baking soda, baking powder, and the salt.
• Add the brown sugar, brown butter, and 1 cup of the buttermilk. Mix on medium speed until smooth.
• In another bowl, whisk together the eggs and the remaining 3/4 cup of buttermilk.
• Add to the mixer in three additions, mixing after each until just combined.
• Then turn the mixer up to medium high and beat for a few minutes until smooth.
• Divide the batter evenly between the three prepared cake pans.
• Bake until a toothpick inserted into the center comes out clean, about 35-45 minutes.
• Cool in the pan for 10 minutes, before inverting onto a cake pan to cool completely before icing.
• For a truly nice looking cake, spread even amount of icing between the layers. The outside of the cake does not need as much icing in my opinion as between the cake layers.
 
*I only have 2 matching cake pans. So I did a little math and used a scale to determine the weight of the batter. Then I divided it into thirds and filled the 2 pans. When those were done, I poured the remaining one third into a pan and baked it separately.


 

9 comments:

  1. This cake looks extraordinary! Once more it's neat and perfectly shaped like from a professional pastry chef. The cream sounds very unique and also difficult. Zsuzsa, you are amazing!

    ReplyDelete
  2. I agree with Sissi, it does look perfectly made with the icing so smooth. I knew that meringue butter cream would encase something special!

    ReplyDelete
  3. That's perfection! For the life of me, I could never cut, estimate, pour anything into even portions. If my measuring tools disappear, I'll never bake again!
    Brown butter sounds lovely in a cake. Saving this recipe for sure!

    ReplyDelete
  4. Thank you ladies, I gave most of it away and we are happily working away on the 1/5th that I kept. We have one more dessert for tonight. This cake slices into a neat sliver and it's still satisfying. Two more birthdays in December and I already had a request for this one.

    Ping, I used the kitchen scale to weigh my ingredients and then by weight I divided it into a 1/3 and 2/3-rds. Basically I made one layer separately and then the remaining two layers were easy to eyeball.

    ReplyDelete
  5. Ok, thanks, Zsuzsa. Eyeball it is! :)

    ReplyDelete
  6. Zsuzsa, such a beautiful, elegant, and perfectly delicious cake...simple, yet so festive...just the way it is!
    Simone would be your granddaughter, I assume?
    Happy Birthday to Simone, and loving your awesome cake, Zsuzsa:)

    ReplyDelete
  7. Brown butter has such a rich and unique flavor. I love it but have never seen it used in a cake. What a gorgeous color and what a gorgeous cake! Good thinking on getting the 3 layers. I would have to do the same thing. Happy Birthday to Simone!

    ReplyDelete
  8. Simone is my wonderful son in-law.
    He really is wonderful. His Italian dad named him Simone. He also has a girl cousin who is called Simona. Names are sometimes funny that way. My husband's original name is Imre. We often get mail for Irma. :-)

    ReplyDelete
  9. Thank you Peach Lady, I will pass it on to him.

    ReplyDelete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive