With the Cinco De Mayo celebration right around the corner, things are gearing up here in Texas. Restaurants are starting to advertise specials and the party gear is prominent. While some celebrate in the standard tradition, some have tweaked some changes to make their own traditions.
Twisting tradition can catch on like wildfire. One of the most unusual twists I have seen is the change in the pinata. Through the years, pinatas have been something for the kids, filled with candy for them to enjoy once it is broken open. However, if there are no kids in the picture-you can always switch to the adult version. To host a party with the adult version all you need to do is fill your pinata with the small plastic airline bottles of some type of spirit, such as tequila. Also, have a gallon drink dispenser ready, filled with ice cold margarita mix. Once that pinata is broken open, it is time for happy hour!
The break from tradition falls right in line with this recipe. As a blogger, I am always looking for something new and different when it comes to baked goods and this cake recipe is exactly that. So sorry hard core traditionalists- there is no flan, churros or tres leche cake recipe here. Instead we have a a moist cake with brown to ivory layers filled with dulce de leche and frosted with whipped cream.
Due to the texture and sweetness of the filling-each layer of cake is does not have the standard thick filling that is in most cakes. The whipped cream topping balances out the sweetness. Each cake layer has its own unique flavor (going from bottom to top):
This cake is fairly easy to make, but a kitchen scale is essential. The recipe comes from the UK and was modified from a 7 inch cake recipe into one for a 9 inch cake. Like most people here in the US- a 7 inch cake pan is not all that common and having 4 of them is even more uncommon. So let's get baking!
Brazilian Ombre Cake
adapted from Dr Oetker recipes
10.6 oz flour
2 2/3 tsp baking soda
7 oz dark brown sugar
2 oz ground almonds
4 oz sugar
2 oz coconut (unsweetened or desiccated)
4 oz light brown sugar
2 oz ground brazilian nuts
3 oz dark chocolate (chopped or chips)
1 1/4 plus 1/3 cup buttermilk (room temp)
1/2 cup and 2 tsp butter
4 eggs (room temp)
1 tbs caramel extract
Ingredients/filling and topping
1 1/2- 2 cans dulce de leche or caramel (about 20 oz total)
20 oz heavy cream
2 oz of sliced or ground brazil nuts
Prepare four 9 inch cake pans by greasing the interior and lining the bottom with parchment paper.
The cake batter is formed like an assembly line, so take out about 5 medium size bowls. Fill each bowl as follows:
1. Flour and baking soda, sifted together
2. Dark brown sugar (free of lumps)
3. Ground almonds
4. White sugar and coconut, whisked together
5. Light brown sugar and ground brazil nuts, whisked together
Using a kitchen scale and a zip lock bag, empty the sifted ingredients in the bag and weigh. Measure out half of the mixture and add to bowl of dark brown sugar. Whisk together. Place the other half of the sifted ingredients back into the original bowl.
Then measure out half of the dark brown sugar mixture and pour into the bowl of ground almonds. Go back to the bowl with the remaining flour/baking soda and measure out half. Whisk into the white sugar and coconut mixture and take the other half and whisk into the light brown sugar and brazil nut mixture.
The end result should be a 4 bowls: flour/dark brown sugar mixture, flour/dark brown sugar/ground almonds, flour/coconut/white sugar and the final bowl with flour/light brown sugar/brazil nut mixture. At this time, preheat the oven to 355 degrees. Set up a double boiler and fill the top bowl with the chocolate. Also, fill a saucepan with the butter. As both of these are in the melting process, whisk together the buttermilk and eggs in a medium size bowl. Form a well in the center of the dry ingredients in each of the four bowls.
Remove the saucepan of melted butter from the heat. Let cool 20 minutes. Then whisk into the egg/buttermilk mixture. Divide this batter evenly into 4 small bowls. Fill the well formed in each of the bowls of the dry ingredients with 1 measured out small bowl of batter. Stir together until just blended. Whisk the caramel extract into the bowl with the ground almond ingredients. Also, whisk the melted chocolate into the bowl of the brown sugar/flour mixture.
Each batter mixture makes up one layer. Pour each into one prepared cake pan and smooth the top. Place in oven and let bake for 10 minutes, then rotate and bake for an additional 10. Cakes are done when tester comes out clean. Let cool in pan for 10 minutes then invert to a rack. Carefully remove parchment paper and let each layer cool completely.
Once the cakes are completely cool, prepare a cake board by placing a sheet of wax paper with the center cut out over the edge of the cake board. Then fill a small prep bowl with hot water.
Place the chocolate cake layer on the center of the board. Scoop out 1/3 of the dulce de leche/caramel from the full can and place on top of the center of the cake layer. Take a small offset spatula and dip in the hot water and carefully smooth it over the surface of the cake layer. Repeat this process of smoothing on the caramel with each layer, placing the caramel flavored cake layer next, then the brazilian nut. Since the coconut is the top layer, it will not have any caramel spread over the surface.
Whip the cream until thick and fluffy. Spread on the sides and top of cake. Pull out the wax paper from between the cake and the cake board. Then sprinkle the top with the ground or slivered nuts. Use the remaining 1/2 or whole can of caramel/dulce de leche to serve on the side with each slice of cake. The other alternative (prior to topping with nuts) is to thin out the caramel/dulce de leche with some cream and drizzle over top of the cake.
Tips and Notes:
1. Should you only have 2 cake pans, only add the liquid ingredients to two of the bowls of dry. Bake those layers. Once inverted, clean the pans and prepare again by greasing and lining with parchment. Blend up the other two bowls of dry ingredients as directed and fill pans and bake the same way.
2. Room temperature is important for the buttermilk and eggs. If cold, the melted butter will turn into cold chunks in the batter.
3. I noticed the second layer was the same color as the third. This might be remedied with a 1/2 white sugar and 1/2 light brown sugar blend when making the brazilian nut layer. Also use skinless brazilian nuts.
4. If you do not plan to serve right after making, keep the caramel to serve on the side instead of topping the cake and use whipped cream stabilizer in the topping.
5. Some of the dry ingredient blends look identical, so labeling the bowls will guarantee that there is no mix up.
6. I used the same zip lock bag to measure and split out the dry ingredients when using the scale.
**LAST YEAR: Southern Cotillion Peach Cake**