Pastel de chocolate blanco del castillo
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For the batter-------------- | ||
| 10 | Egg yolks | |
| 1½ | cup | Sugar |
| 1¼ | cup | Melted butter; still warm |
| 2 | cups | Pecans; ground |
| 2 | cups | Raw almonds; skinned and ground |
| ⅓ | cup | Flour |
| ¼ | teaspoon | (To 1/2) almond extract |
| ¾ | teaspoon | Vanilla extract |
| 10 | Egg whites | |
| For the syrup--------------- | ||
| 1½ | cup | Water |
| ¾ | cup | Sugar |
| ¾ | cup | Kirsch or rum |
| For the frosting------------ | ||
| 8 | Egg yolks | |
| 1⅔ | cup | Sugar |
| ⅔ | cup | Water |
| 2¼ | cup | Butter; room temperature |
| 9 | ounces | White chocolate; grated |
| ¼ | teaspoon | Almond extract |
| ½ | cup | Kirsch |
| For the garnish------------- | ||
| 11 | ounces | White chocolate; curls |
Directions
Recipe by: The Taste of Mexico Preheat oven to 350F degrees. Grease and flour two 9-inch round cake pans.
Prepare the batter: Beat egg yolks until foamy and lemon colored.
Gradually add sugar, and beat until mixture forms a ribbon when poured from a spoon. Add butter, a little at a time, until mixture form a thick paste. Add pecans and almonds. Stir. Fold flour, almond and vanila extracts into the mixture, being careful not to overmix. Beat egg whites until they form stiff peaks, and fold into batter.
Fill cake pans equally with the batter and bake for 45 minutes or until done. Remove from oven, cool for 10 minutes, and remove from pans. Cool completely, and set on plate(s) with a high rim.
Meanwhile prepare the syrup: Heat the water and sugar in a saucepan, and boil over medium heat for 20 minutes. Remove from heat and stir in liqueur. Pour syrup over the cooled cakes, allowing the cakes to absorb the syrup totally.
Prepare the frosting: Beat the egg yolks until foamy and lemon-colored. Set aside. Heat sugar and water in a saucepan, stirring until the sugar dissolves. Stop stirring, and heat until the mixture reaches hard ball stage (260F on a candy thermometer). Add sugar to eggs in a slow steady stream, beating constantly with an electric mixer. Continue beating until mixture is cool. Gradually mix in butter and chocolate, alternating. Add almond extract and kirsch and continue beating until thick and smooth.
Place 1 Tablespoon of frosting on a 12-inch serving plate in order to stabilize cake layers. Place one cake layer on plate, and frost. Top with second layer, and frost top and sides of cake. Swirl frosting with a spatula. Spinkle with white chocolate curls.