Light and Fluffy Macadamia Nut Cream Cake

Flaky vanilla bean cake layers with toasted macadamia nut cream filling, toasted macadamia nuts, and vanilla bean buttercream.

Ingredients

FOR THE CAKE

  • 1 cup (226 g) unsalted butter room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 1/3 cup (72.6 g) vegetable oil
  • 3 large eggs (whole) room temperature
  • 3 large egg whites room temperature
  • 3 cups (345 g) cake flour
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (5.6 g) salt
  • 1 cup (240 g) buttermilk room temperature
  • 1 tablespoon (13 g) vanilla bean paste

FOR THE MACADAMIA NUT CREAM FILLING

  • 8 ounces raw unsalted macadamia nuts if you can only find salted macadamia nuts, remove ½ teaspoon salt from recipe
  • 2 cups (480 g) macadamia nut milk (other nut milk) can also use water or regular milk
  • 1/2 teaspoon (2.8 g) salt
  • 1 tablespoon (8.12 g) corn starch
  • ¼ cup (50 g) granulated sugar
  • 2 large egg yolks
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1/2 cup (115.5 g) heavy whipping cream cold

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter slightly cold
  • 6 cups (750 g) powdered sugar measured and then sifted
  • 1 tablespoon (13 g) vanilla bean paste
  • Pinch of salt
  • 1/3 cup (77 g) heavy whipping cream
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

FOR THE TOASTED MACADAMIA NUTS

  • 2 cups (300 g) raw whole macadamia nuts measured and then chopped
  • 1/2 cup (62.5 g) granulated sugar

Instructions

For the cake

  1. Preheat oven to 325 degrees Fahrenheit. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, then line the pans with parchment paper and spray again. Remove from the equation.
  2. Whisk together the cake flour, baking powder, and salt in a medium mixing basin. Remove from the equation.
  3. 5 minutes on high, beat the butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment until frothy and creamy.
  4. One at a time, add the eggs and egg whites to the mixing bowl and beat on medium until thoroughly combined.
  5. Turn the mixer to low and add 13 tablespoons of the flour mixture to the butter mixture, mixing until completely combined. Then add half of the buttermilk and mix well, then add another third of the flour combination, the remaining buttermilk, and finally the remaining flour mixture and mix until well mixed.
  6. Mix in the vanilla bean paste on low speed until it is completely integrated. Scrape down the bowl’s sides and continue to mix on low for another 30 seconds.
  7. Evenly divide the cake batter among the three 8-inch or four 6-inch pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few wet crumbs.
  8. Remove the cakes from the oven and cool for 10 minutes in the pans before inverting onto cooling racks.
  9. When the cakes are totally cold, I wrap each layer in plastic wrap and store it in the refrigerator or freezer until I’m ready to frost it. It will be simpler to work with the cake if it has cooled somewhat. If I’m going to frost the cake a day or two ahead of time, I put it in the freezer to keep it fresh. If I’m icing anything the same day, I’ll just chill it until I’m ready to use it.

FOR THE MACADAMIA NUT CREAM FILLING (MOST OF THESE STEPS ARE BEST DONE AHEAD OF TIME)

  1. TOASTED MACADAMIA NUTS (prepare in advance): Roughly chop the macadamia nuts and combine with the salt in a saute pan over medium heat. Stir regularly while toasting the macadamia nuts until golden brown and aromatic.
  2. Once the macadamia nuts have been roasted, place them in a dish with the nut milk (or water) and cover with plastic wrap. Allow the nuts to soak for an hour.
  3. Place the nuts and nut milk in a blender or food processor after they have soaked for an hour. Puree until completely smooth.
  4. MACADAMIA NUT MILK (do ahead of time): Strain the liquid from the puree using cheesecloth or a thin dish towel. This is best done in a big mixing basin. Squeeze the liquid through the cheesecloth after pouring the nut purée over it. From our puree, we want to acquire 1 cup of liquid. If you still don’t have 1 cup of liquid after straining as much as possible, return the residual paste from the cheesecloth to your blender or food processor, add another 12 cup of nut milk, and purée once more. The purée will then be strained once more to extract additional liquid.
  5. You may make the nut milk up to a week ahead of time for the custard. Simply keep the milk refrigerated in a mason jar or other airtight container.
  6. FOR THE CUSTARD (prepare in advance): Whisk the sugar and egg yolks together in a medium mixing basin. Whisk in the cornstarch until the mixture is pale yellow and somewhat thick.
  7. 1 cup nut milk and vanilla, heated in a medium saucepan Remove the milk from the heat just as it begins to boil.
  8. Slowly drizzle the nut milk into the egg mixture, stirring continually to prevent the eggs from curdling. Pour the mixture back into the pot and return it to the flame once you’ve incorporated all of the nut milk with the egg mixture.
  9. Cook the mixture over medium heat for 10 to 15 minutes, or until it has thickened. Make sure you whisk the mixture constantly. Allow the custard to cool fully before refrigerating overnight in an airtight container.
  10. TO COMPLETE THE MACADAMIA NUT CREAM FILLING (finish day of assembly): To get stiff peaks, whisk the heavy whipping cream. In your custard, fold in the heavy whipping cream. It’s best to use it straight away.

FOR THE BUTTERCREAM

  1. On medium speed, cream the butter in the bowl of a stand mixer fitted with the paddle attachment for about 3 minutes, or until the mixture is light and fluffy.
  2. Slowly add the powdered sugar, heavy cream, vanilla bean paste, and a pinch of salt to the mixer on low speed.
  3. Continue to beat the frosting for another 5 minutes on medium-high speed.
  4. To squeeze out the air pockets in the frosting, stir it by hand with a wooden spoon before icing the cake.

FOR THE TOASTED MACADAMIA NUTS

  1. Chop the macadamia nuts and combine with the sugar in a frying pan over medium heat.
  2. Cook the macadamia nuts until the sugar has melted, the nuts have been covered, and they are golden brown. Make sure you whisk the mixture constantly. Spread the nuts out on parchment paper to cool entirely once they’ve been fried.

ASSEMBLY

  1. Place the first cake layer on a cake board or cake plate, top side up (top side up). Spread a thin layer of frosting, about 12 cup, over the cake layer with an offset icing spatula. This forms a barrier between the cake and the filling, preventing the cake from becoming soggy.
  2. A rim of frosting should be piped around the border of the cake layer. This will aid in the stability of the cake layers and the prevention of filling spillage.
  3. On the cake layer, spread around 12 to 2/3 cup cream filling.
  4. Over the cream filling, sprinkle about a 12 cup of toasted macadamia nuts.
  5. Place the second cake layer on top of the contents and follow the same instructions as the first.
  6. Place the last cake layer on top of the second layer of contents, top side down.
  7. Freeze the cake for about 10 minutes before icing to help firm the frosting and filling and make it more sturdy. If the cake is still unsteady, insert a dowel into the middle (or you can even use drinking straws for this).
  8. After the filling has set, apply a crumb coat to the entire cake using a tiny quantity of frosting. To solidify the crumb coat, return the cake to the freezer for another 10 to 15 minutes.
  9. Continue to frost and decorate the cake with the remaining frosting and toasted almonds once the crumbs have been sealed in.

Source: Cake by Courtney

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