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Craig's Macadamia Cake

Category: CakesDeserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

MMMMMFOR THE CAKE

1 1/4 cup Macadamia nuts
1/4 cup Cake flour
6 Egg yolks
3/4 cup Sugar
3 drop Vanilla
1 tsp Kirsch
7 Egg whites
1/8 tsp Salt
1/2 tsp Cream of tartar

MMMMMFOR THE FILLING

2 cup Macadamia nuts
1/2 cup Sugar
3 tbsp -Water
2 tbsp Corn syrup
1 tbsp Unsalted butter
1 tbsp Whipping cream

MMMMMFOR THE ICING

2 cup Flaked unsweetened coconut
1 cup Whipping cream
2 tbsp Sugar, to taste
1 tsp Vanilla extract

Instructions:

For the CAKE: Butter and flour a 9-inch springform pan. Toast the
nuts in a preheated 325 F oven for 5 to 7 minutes, or until they
smell nutty. Cool. Grate the nuts fine with a hand nut grater and
stir in the flour, or grind them fine with the flour in a food
processor. Beat the egg yolks with half the sugar, the vanilla, and
the kirsch to a 3-second ribbon. Warm the egg whites over hot water
or swirl them over a gas flame until barely warm, then beat them with
the salt and the cream of tartar to soft peaks again. Spread the yolk
mixture over the whites and sprinkle with a quarter of the nuts. Fold
until partially mixed, sprinkle with another quarter of the nuts, and
fold. Repeat until all the nuts have been folded in. Be careful not
to overwork the batter and deflate the eggs. Pour into the prepared
pan and bake in a preheated 325 F oven for 30 to 40 minutes, or until
the sides of the cake just begin to pull away from the sides of the
pan. Cool. For the FILLING: Toast the nuts in a preheated 325 F oven
for 5 to 7 minutes, or until they smell nutty. Cool and chop coarse.
Shake the nuts in a coarse strainer to remove any dusty particles.
Put the sugar in a small non-corroding saucepan, add the water, and
cook over medium heat until light gold. Remove from the heat and
carefully add the corn syrup, butter, and cream. Stir over low heat
until the caramel has dissolved, then stir the caramel into the nuts
to bind them. Slice the cake into two layers and spread the warm
filling between them. For the ICING: Toast the coconut in a preheated
325 F oven for 5 to 8 minutes, stirring often until pale golden
brown. Cool. Whip the cream with the sugar and vanilla until it
holds soft peaks and is just stiff enough to spread on the cake. Ice
the cake with the cream and press the coconut all over the surface of
the cake.