Nuts, Pecan, Walnut, Hazel and Almond
Nuts, Pecan,...
Wally Eberhart
Buy This at Allposters.com
 

 

 

 

 

 


Get a FREE Coffeemaker When You Buy 4 Boxes of Coffee for just $9.99 on Auto Delivery at Gevalia.com! Ends 12/31/12
Shop Gevalia.com 

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

To cook is to create. And to create well...
is an act of integrity, and faith."

 

Walnut-Spice Layer Cake with
Caramel Cream Cheese Frosting

 

 

Sur La Table_Brand_468x60
Free Shipping on over 450 products. Check them out now!

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
~ Pierette, great-aunt of Anthelme Brillat-Savarin


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


 

 

 

 

 

Spices
Spices
Art Print

Buy at AllPosters.com
 

 

 

 

 

 

 

 

 


Bon Appetit
Desserts:
The Cookbook for
All Things Sweet
and Wonderful


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Walnuts, Acorns, Berries, and Persimmons
Walnuts, Acorns, Berries, and Persimmons
Photographic Print

Green, Brian...
Buy at AllPosters.com
 

 


La Belle Cuisine

 


Walnut-Spice Layer Cake with
Caramel Cream Cheese Frosting

Renaissance Restaurant, Aspen
Bon Appetit Archives

Bon Appetit - One Year Subscription 

Caramel:
1 1/2 cups sugar
1/2 cup water
1 cup whipping cream

Syrup:
1/2 cup water
1/3 cup sugar
1/4 cup dark rum

Cake:
3/4 cup sifted all-purpose flour
3 tablespoons cornstarch
4 teaspoons pumpkin pie spice
1 cup walnuts
5 large eggs, room temperature
2/3 cup sugar
3 1/2 tablespoons unsalted butter, melted

Frosting:
Five 3-ounce packages cream cheese,
room temperature
6 tablespoons (3/4 stick) unsalted butter,
room temperature
1 cup coarsely chopped walnuts
25 to 30 walnut halves

For caramel: Stir sugar and water in heavy large saucepan over
medium-low heat until sugar dissolves. Increase heat and boil with-
out stirring until deep amber color, brushing down sides of pan with
wet pastry brush and swirling pan occasionally, about 9 minutes. Re-
move from heat. Add the cream. Stir until caramel is smooth. Return
to medium heat. Stir until caramel returns to boil and color deepens
slightly, about 1 minute. Pour into small bowl. Refrigerate until cold.
For syrup:
 Stir water and sugar in small saucepan over medium-low
heat until sugar dissolves and syrup becomes to boil. Remove from
heat; add rum.
For cake: Preheat oven to 350 degrees F. Butter and flour 9-inch-
diameter cake pan with 2-inch-high sides; line bottom with parchment.
Sift flour, cornstarch and pumpkin pie spice into bowl.  Finely grind
the walnuts and 2 tablespoons dry ingredients in processor. Combine
egg and sugar in large bowl. Set bowl over saucepan of gently sim-
mering water (do not allow bottom of bowl to touch water). Whisk
until mixture resembles softly whipped cream about 4 minutes.
Remove bowl from over water. Using electric mixer, beat mixture
until cool and heavy ribbon forms when beaters are lifted, about 5
minutes. Sift flour mixture over egg mixture in 3 additions; fold in
each addition. Sprinkle walnut mixture and melted butter over and
fold in. (Do not overfold or batter will deflate.) Transfer batter to
prepared pan. Bake cake until tester inserted in center comes out
clean, about 25 minutes. Cool in pan 5 minutes. Cut around cake.
Turn out onto rack; cool completely.

For frosting
:  Using electric mixer beat cream cheese and butter in
large bowl until blended.  Beat in 1 1/3 cups cold caramel sauce in
4 additions.

Assemble cake
:  Cut cake in half. Place bottom half, cut side up, on
plate. Drizzle with 5 tablespoons syrup. Spread 1 1/2 cups frosting
over. Place top half, cut side down, on top. Drizzle with 5 table-
spoons syrup. Spread 1 1/2 cups frosting over top and sides of
cake. Drizzle 3 tablespoons caramel sauce onto top. Using tip of
knife, swirl decoratively. Press chopped nuts onto sides of cake.
Place nut halves around top edge.
(Can be prepared 1 day ahead. Chill.)


Featured Archive Recipes:
Sherry Spice Cake
Spice Layer Cake with
Mocha Buttercream

Spiced Pecan Cake with Pecan
Frosting (Paul Prudhomme)

Spicy Layer Cake
Walnut Ginger Cake (Craig Claiborne)
 


Index - Cake Recipe Archives
Cake Fillings and Frostings
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: August 18, 2012.