Caucasian Curry

Caucasian Curry

Quick Vanilla Buttercream Frosting with White Vanilla Bean Cake

actually this is a ....

double layer...

whew...that was too much for the heading.

a lovely cake for any occasion. small crumb, similar to a pound cake, but not too heavy.  holds up well and has a nice vanilla bean flavor.  the frosting is key...THIS BUTTERCREAM RECIPE IS FABULOUS.  the first one i ever made and it came together perfectly.   REALLY...this is delicious and EASY.
the dark chocolate ganache counterbalanced the plain whiteness of the over all flavor and appearance.  it slices well and it's fairly easy to put together.  i will add that the chocolate shavings were supposed to be lovely chocolate curls...this is not an easy task.  i think i tried 3 or 4 times before i finally just went with the pile of shavings...i think i'll need a little more practice on the curls. 


100g butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1/8 tsp baking soda
3/4 cup buttermilk
2 tsp vanilla paste

preheat oven to 360F.  butter a 9 inch cake pan and dust evenly with flour.
in a separate bowl mix the flour baking powder, baking soda, set aside.

in a big bowl place butter and sugar and beat until fluffy.  beat in eggs, one at a time, beating well after each egg.  when the buttery mixture is creamy, add 1/2 of the flour mixture and mix.  then add the buttermilk, mix again.  finally add the other 1/2 flour mixture and beat until creamy.  beat in vanilla until Incorporated.   this sounds like A LOT of mixing, but try not to over mix.

pour mixture into prepared pan.  bake for approx. 35-40 minutes.  mine took 30 minutes because i used a Fat Daddio's light cake pan.  check with skewer inserted in the middle of cake...should come out "just" clean.  remove from oven, let cool for about 10-15 minutes and remove from pan.  cool completely before frosting.

NOTE...if dividing into 2 layers you might want to refrigerate for just a bit before slicing in half.
ALSO...if you do not have a cake stand...IMPROVISE.  it is much easier to slice a cake in half when it is elevated off the board.  i used an upside down tupperware.  the taped napkin helps the cake stay in place and less likely to slip off.   use a long thin blade and score the outside, then slowly move your knife in towards the middle and around, watching that you are hitting your marks where you scored the cake.
PS...i also frost the cake on this lovely improvised cake stand.

found at by Gale Gand

3 cups powdered sugar...sifted, 306 grams total
1 cup butter, cubed, softened
1 tsp vanilla extract
1 to 2 Tbsp whipping cream

in a stand mixer fitted with whisk, mix together sugar and butter.  mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes
add vanilla and cream and continue to beat on medium for 1 minute more, adding a little more cream if necessary for a spreading consistency.  i think i added about 1 Tbsp total.

with candied macadamia
NOTE...  there IS enough frosting to fill the center as well as cover the cake, but i didn't want a plain white on white cake.  this was something i added in at the time of building the cake.  i had some left-over ganache from plain truffles.  i crushed some candied macadamia nuts and added it to the left over ganache to make the filling.

this is approx. what i had.  you will probably not use all of it...get a spoon and finish it off, make a few truffles or use it for "drizzle sauce"
6 oz dark chocolate
6 oz heavy whipping cream

prepare your ganache...put chopped chocolate in a heat proof bowl and set aside.  heat cream to a boil.  remove from heat and pour over chopped chocolate.  let sit for a minute.  begin stirring gently from the center.  you will see the ganache come together.  when it is fully incorporated, refrigerate until good spreadable consistency.  add nuts or whatever.  hmmm, maybe crunchy toffee chips?  you could use just ganache.

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