Zutaten für Mary Todd Lincoln Cake
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon pure vanilla extract
- 3 cups cake flour
- 3 teaspoons baking powder
- 1 cup milk
- 1/2 cup slivered almonds
- 4 large egg whites
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- a pinch of salt
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Zubereitung von Mary Todd Lincoln Cake
- **Cake:** Preheat oven to 375°F (190°C). Grease and flour two 9 x 1 1/2 inch round baking pans.
- **Cream together:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar, and 1 teaspoon pure vanilla extract until light and fluffy.
- **Dry ingredients:** In a separate bowl, sift together 3 cups cake flour and 3 teaspoons baking powder three times. This ensures a light and airy texture.
- **Alternate wet and dry:** Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- **Add almonds:** Gently stir in 1/2 cup slivered almonds.
- **Fold in egg whites:** In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- **Bake:** Pour batter evenly into the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Frosting:** In a medium saucepan, combine 1 1/2 cups granulated sugar, 1/2 cup water, 1/4 teaspoon cream of tartar, and a pinch of salt.
- **Cook syrup:** Bring the mixture to a boil, stirring until the sugar dissolves. Continue to boil until the syrup reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
- **Whip egg whites:** In a clean, dry mixing bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- **Add syrup:** With the mixer running on low speed, slowly drizzle the hot syrup into the egg whites. Continue beating until the frosting is glossy and stiff, about 7 minutes.
- **Vanilla:** Beat in 1 teaspoon pure vanilla extract for one more minute.
- **Frost:** Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
170g
Fat
54g
Carbs
21g
