Recipe

Pastel De Elote ('corn-on-the-cob Cake') Recipe

Print Recipe

Ingredients

3/4 ts Vanilla extract
1 1/2 c Sugar
2 c Raw almonds; skinned and ground
8 Egg yolks
9 oz White chocolate; grated
1/2 c Kirsch
For the frosting------------
1/3 c Flour
1/4 ts almond extract
2 c Pecans; ground
For the batter--------------
For the garnish-------------
11 oz White chocolate; curls
2/3 c Water
2 1/4 c Butter; room temperature
1 1/4 c Melted butter; still warm
10 Egg whites
1 2/3 c Sugar
3/4 c Kirsch or rum
1/4 ts Almond extract
1 1/2 c Water
3/4 c Sugar
For the syrup---------------
10 Egg yolks

Directions

Step #1 Recipe by: The Taste of Mexico preheat your trusty oven to 350F degrees.
Step #2 Grease & flour two 9-inch round cake pans.
Step #3 Prepare the batter: Beat egg yolks until foamy & lemon colored.
Step #4 slowly add sugar, & beat until mixture forms a ribbon when poured from a spoon.
Step #5 Add butter, a little at a time, until mixture form a thick paste.
Step #6 Add pecans & almonds.
Step #7 Stir.
Step #8 Fold flour, almond & vanila extracts into the mixture, being careful not to overmix.
Step #9 Beat egg whites until they form stiff peaks, & fold into batter.
Step #10 Fill cake pans equally with the batter & bake for 45 mins or until done.
Step #11 remove this from oven, cool for 10 mins, & remove this from pans.
Step #12 Cool completely, & set on plate(s) with a high rim.
Step #13 Meanwhile prepare the syrup: Heat the water & sugar in a saucepan, & boil over med-heat/flame for 20 mins.
Step #14 remove this from heat & stir in liqueur.
Step #15 Pour syrup over the cooled cakes, allowing the cakes to absorb the syrup totally.
Step #16 Prepare the frosting: Beat the egg yolks until foamy and lemon-colored.
Step #17 Set aside.
Step #18 Heat sugar & water in a saucepan, stirring until the sugar dissolves.
Step #19 Stop stirring, & heat until the mixture reaches hard ball stage (260F on a candy thermometer).
Step #20 Add sugar to eggs in a slow steady stream, beating constantly with an electric mixer.
Step #21 Continue beating until mixture is cool.
Step #22 slowly mix in butter & chocolate, alternating.
Step #23 Add almond extract and kirsch & continue beating until thick & smooth.
Step #24 Place 1 tbsp of frosting on a 12-inch serving plate in order to stabilize cake layers.
Step #25 Place one cake layer on plate, & frost.
Step #26 Top with second layer, & frost top & sides of cake.
Step #27 Swirl frosting with a spatula.
Step #28 Spinkle with white chocolate curls.
Step #29 --.
Enjoy the PASTEL DE ELOTE ('CORN-ON-THE-COB CAKE') recipe

Viewing PASTEL DE ELOTE ('CORN-ON-THE-COB CAKE') Receipe

Pastel De Elote ('corn-on-the-cob Cake') Recipe

More Related Recipes

Related Categories

Related Tags

Recent Views

Pastel De Elote ('corn-on-the-cob Cake') Recipe

Related Recipes

More Related Recipes

Related Categories

Related Tags