I learned how to make this cake a million years ago, when I went to baking school to learn how to make wedding cakes as a hobby. I used to make this cake for my three kids birthdays when they were growing up. Now, my daughters make them for their own kids for their birthdays. Mind-blowing!
These days you can Google the recipe. However, here is one of my version of the cake, that consist of the cake, the soaking brandy or almond syrup and the boiled frosting.
Approximate Prep and Cooking Time: About 2 hours
Approximate Cost: $6.78 or 85 cents per serving
Difficulty Level: Easy ____ Intermediate __X__ Advanced
Servings: 1 10” diameter cake approximate 8 slices
Ingredients for the Cake ($5.41)
2 sticks unsalted butter at room temperature ($2.20)
1 cup of white sugar (.40)
1 ½ c. All-Purpose flour ($1.20)
½ tsp. Baking Powder (.10)
¼ tsp. salt (.10)
6 eggs at room temp. (divide into 4 yolks and 6 egg whites) (.96)
½ tbsp. lemon juice* (.35)
½ tsp. lemon zest* (10)
(* You can substitute the lemon juice and zest with 2 tsps. of almond extract, vanilla or brandy)
Directions for the Cake
Ingredients and Directions for the Soaking Syrup (.45)
½ c. white sugar and 1 c. water (.25)
2 tsp. Almond extract (or 2 tsp. Brandy) (.20)
Bring the water and sugar to a boil, reduce the heat to medium and wait until it begins to thicken a bit. Remove from the stove and wait until is at lukewarm temperature. At that point, add the flavor, either almond extract or brandy.
Next, poke holes in the cake and carefully and very slowly, pour the syrup over the cake to fill the holes and soak it well. Let it rest for about 30 minutes before covering it with frosting.
Ingredients and Directions for the Boiled Frosting (.92)
¾ c. granulated sugar (.30)
¼ c. water
½ tsp. vanilla or almond extract (.20)
2 egg whites at room temperature (.32)
½ tsp. cream of tartar (.10)
Bring the water and sugar to a boil just until it begins to thicken, (about 5 minutes). Remove from the stove and wait until is still hot; however, at lukewarm temperature to add the vanilla or almond extract.
In a non-reactive bowl whisk the egg whites until it forms peaks. Add the cream of tartar and beat until incorporates. Now with the standup mixer in low, add the thick lukewarm almond or brandy or vanilla flavor syrup to the egg whites and beat until they become thick and glossy.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.