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- Warm Butter Cake or 1000 Calories of Bliss
- ==========================================
- A toasty butter cake, topped with a thin layer of vanilla cheesecake, and that
- topped with a sweet crunchy sugar crust. It is warmed, and served with a scoop
- of vanilla bean ice cream.
- > Prep Time: 20 minutes\
- > Cook Time: 1 hour\
- > Total Time: 1 hour 20 minutes\
- > Servings: 6 cakes\
- > Author: Homemade Italian Cooking with Cara
- Ingredients
- -----------
- ### Cake Batter
- * 2 cups (4 sticks) unsalted butter, room temperature
- * 4 ounces cream cheese room temperature
- * 2 1/4 cups granulated sugar
- * 2 large eggs room temperature
- * 1/2 teaspoon fine sea salt
- * 1 1/2 cups all-purpose flour
- * 1 1/2 teaspoons vanilla extract
- ### Cream Cheese Layer
- * 4 ounces cream cheese room temperature
- * 1 egg room temperature
- * 1/3 cup granulated sugar + 6 teaspoons for top
- * 1/2 teaspoon vanilla extract
- Instructions
- ------------
- Preheat oven to 325 degrees (do not use convection).
- Spray 6 mini springform pans with baking spray. Place pans on a baking sheet
- lined with parchment paper.
- ### Prepare the cake batter
- 1. In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add
- eggs one at a time and beat on low for 20 seconds after each addition. Add the
- vanilla and mix one more time.
- 2. Whisk flour and salt, then slowly add to the creamed mixture. Beat on low
- until just incorporated, making sure not to over beat.
- 3. Spoon the batter into the prepared springform pans filling them almost 3/4's
- of the way up.
- ### Prepare the cream cheese layer
- 1. In a the stand mixer bowl, whip together cream cheese and granulated sugar
- until creamed. Scrape sides and add the egg and vanilla extract. Beat again
- until smooth and fully combined.
- 2. Ladle the cream cheese mixture on top of the butter cake batter. Wipe any
- batter from the top of each pan.
- 3. Bake for 55 - 60 minutes, or until tops are golden brown and a toothpick comes
- out clean when inserted into the center of the cakes. Continue cooking for
- another 5-15 minutes if needed, checking at 5 minutes intervals.
- Cake can be made a day ahead. Wrap cake in pan with plastic wrap and keep in
- fridge. When ready to serve, remove cake from pan, and place on a serving
- plate. Microwave until hot approximately 1 minute. Sprinkle one teaspoon of
- sugar on top and with a kitchen blow torch brûlée the top and sides of the cake
- to caramelize the sugar crystals.
- Serve immediately with one scoop of vanilla bean ice cream on top or just
- whipped cream.
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