1½ teaspoons (4.5 grams) kosher salt
1 teaspoon (6 grams) vanilla bean paste
2 cups (454 grams) unsalted butter, softened
¾ cup plus 1 tablespoon (97 grams)
confectioners’ sugar
6.5 ounces (182 grams) chopped crisped rice
milk chocolate candy bars (about 4 bars)
⅔ cup plus 2 tablespoons (97 grams) whole
toasted pecans, chopped- In a medium bowl, whisk together egg yolks,
fl our, and cornstarch until smooth and well
combined. - In a medium saucepan, heat milk, granulated
sugar, and ½ teaspoon (1.5 grams) salt over
medium heat just until bubbles form around the
edges of pan. Slowly pour about 1 cup warm
milk mixture into egg yolks mixture, whisking
constantly. Pour mixture back into saucepan,
whisking constantly. Bring to a boil over medium
heat, whisking constantly. Reduce heat to low,
and cook, whisking constantly, for 4 to 5 minutes.
Remove from heat, and stir in vanilla bean paste.
Strain mixture through a fi ne-mesh sieve into a
medium bowl. Cover with a piece of plastic wrap,
pressing wrap directly onto surface of pastry
cream to prevent a skin from forming. Refrigerate
until an instant-read thermometer registers
65°F (18°C) to 70°F (21°C), 2½ to 3 hours. - In the bowl of a stand mixer fi tted with
the paddle attachment, beat butter at
medium speed until smooth and creamy,
about 1 minute. Add confectioners’ sugar and
remaining 1 teaspoon (3 grams) salt, beating
until light and creamy. - Switch to the whisk attachment. Add pastry
cream; beat at medium speed until smooth,
fl uff y, and pale yellow. Using a silicone spatula,
gently fold in candy bars and pecans. Use
immediately.
november | december 2019 32
MAMA’S GREEK CAKE
Makes 1 (8-inch) cake
Hailing from Miro Uskokovic’s family recipe book,
this cake is a slight twist on his mother’s Greek
cake. While the original was fi ve layers cut from a
sheet pan and made with walnuts, Miro has made
the recipe more friendly for American home bakers
by making a more traditional four-layer cake and
calling for a homemade pecan meal. What hasn’t
changed? The egg yolk-rich and candy bar-packed
frosting that makes this cake so special.
2 cups (250 grams) bleached cake fl our
2 cups (283 grams) whole toasted pecans
12 large egg whites (360 grams)
½ teaspoon (1.5 grams) kosher salt
¼ teaspoon cream of tartar
1½ cups (300 grams) granulated sugar, divided
1 teaspoon (5 grams) baking powder
1 cup (227 grams) unsalted butter, melted
3 tablespoons (63 grams) golden syrup
Crunchy German Buttercream (recipe follows)
Garnish: chopped crisped rice milk chocolate
candy bars
- Preheat oven to 350°F (180°C). Lightly
spray bottoms of 2 (8-inch) deep-sided round
cake pans with cooking spray; line bottoms with
parchment paper. - In the bowl of a food processor, process
fl our and pecans until combined and pecans are
fi nely ground. Set aside. - In the bowl of a stand mixer fi tted with the
whisk attachment, beat egg whites, salt, and
cream of tartar at medium-low speed until
foamy, about 1 minute. Gradually add ¾ cup
(150 grams) sugar. Increase speed to medium,
and beat for 2 to 3 minutes. Gradually add
remaining ¾ cup (150 grams) sugar, and beat
until glossy, medium-fi rm peaks form, 10 to
15 minutes. Add baking powder, and beat for
30 seconds.- In a small bowl, whisk together warm melted
butter and golden syrup. With mixer on low
speed, add butter mixture to egg white mixture
in a slow, steady stream, beating just until
combined. (Don’t overmix—the fat will defl ate
the egg whites.) Using a whisk, fold in fl our
mixture, scraping bottom and sides of the bowl.
Divide batter between prepared pans. - Bake until a wooden pick inserted in center
comes out clean and cakes bounce back when
lightly touched, 25 to 35 minutes. Let cool
completely in pans on wire racks. Remove
from pans, and wrap in plastic wrap; refrigerate
overnight. (Refrigerating overnight is not
essential—just make sure the layers are cold,
which makes for easier cutting.) - Cut each cake layer in half horizontally. Place
1 layer on a cake turntable or fl at plate. Using
an off set spatula, spread about 2 cups Crunchy
German Buttercream on top. Repeat layers
twice. Place fi nal cake layer, fl at side up, on top
of buttercream. Refrigerate for 30 minutes. - Spread remaining Crunchy German
Buttercream on top and sides of cake. Garnish with
chopped candy bars. For the best fl avor, make the
cake the day before, cover and let stand overnight.
*I used Lyle’s Golden Syrup and Crunch Bars.CRUNCHY GERMAN BUTTERCREAM
Makes about 8 cups13 large egg yolks (240 grams)
¼ cup (31 grams) all-purpose fl our
1 tablespoon plus ¾ teaspoon (10 grams)
cornstarch
2½ cups (600 grams) whole milk
½ cup plus 1 tablespoon (112 grams)
granulated sugar