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Layer Cake

Layer Cake is built on Butter Softened, Flour, Sugar, All Purpose Flour, and Double Acting Baking Powder. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 2 tbsp
• 1
• 1
• 1
• 1 1/3
• 1/8
• 2/3
• 1
• 1
• 1/2

Method (preview)

1. 1

   Preheat oven to 325 degrees.

2. 2

   With a pastry brush or paper towel, coat the bottom, sides and tube of a 9" cake pan with 1 tbsp of soft butter.

3. 3

   Sprinkle the butter with 2 tbsp. of flour, spread evenly, and tap out excess flour.

4. 4

   Pour the batter into a cake pan and bake in the middle of the oven for 40 minutes, or until a cake tester inserted into the center comes out clean.

5. 5

   Let cake cool in the pan for 10 minutes.

6. 6

   Spread layers on a long strip of foil or wax paper and sprinkle each layer with 1/4 c. of rum.

7. 7

   Bring 1 1/3 c. sugar, 1/8 tsp. Cream of tartar and 2/3 c. water to a boil over medium heat in a small saucepan, stirring only until the sugar dissolves.

8. 8

   Increase the heat to high and boil the syrup briskly with out stirring until it reaches a temperature of 236 degrees on a candy thermometer, or until a drop of syrup spooned into cold water forms a soft ball.

9. 9

   Pour the syrup in a thin stream into the reserved egg yolks, beating constantly.

10. 10

    Continue beating 4-5 minutes longer, or until mixture is thick and smooth.

11. 11

    Gradually add 1/2 c. rum, and continue to beat until the mixture has cooled to room temperature, and is thick.

12. 12

    Beat in the reserved butter, 1 tbsp. at a time, and when it is completely absorbed, cover the bowl with wax paper or plastic wrap and refridgerate for at least 30 minutes, or until it can be easily spread.

13. 13

    Pour syrup evenly onto the baking sheet.

14. 14

    When it is cool and firm, break the praline into small pieces and pulverize it in a blender for a few seconds, or crush it with a mortor and pestle.

15. 15

    Spread it out on wax paper.

16. 16

    Place the bottom layer in the center of a large cake plate and spread it with butter cream till it reaches a thickness of 1/2".

17. 17

    Set the second layer on top and spread another 1/2" thick of butter cream.

18. 18

    Set the top layer on the cake and mask the sides and top with the left over butter cream.