Ingrédients pour Gourmet Turnip Cake Kihen Fin Veisseriben
- 2 cups (4 sticks) unsalted butter
- Granulated Sugar
- 8 large eggs
- Turnip
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Pinch of salt
- Walnuts
- Egg Yolks
- 3 cups powdered sugar
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Comment préparer Gourmet Turnip Cake Kihen Fin Veisseriben
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch springform pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup turnip puree (about 2 medium turnips, peeled, cooked, and pureed).
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in ½ cup chopped walnuts.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan. Cool completely on a wire rack.
- While the cake cools, prepare the frosting: In a medium bowl, cream together ½ cup (1 stick) unsalted butter and 4 large egg yolks until pale and fluffy. Gradually add 3 cups powdered sugar, beating until smooth and creamy. (Optional: Substitute with your favorite vanilla frosting recipe.)
- Once the cake is completely cool, carefully slice it horizontally into two layers.
- Spread one-third of the frosting over the bottom layer.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
- Sprinkle evenly with ¼ cup grated walnuts.
- Refrigerate for at least 30 minutes before serving. Refrigerate any leftover cake.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
315g
Fat
114g
Carbs
32g
