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  1. Warm Butter Cake or 1000 Calories of Bliss
  2. ==========================================
  3.  
  4. A toasty butter cake, topped with a thin layer of vanilla cheesecake, and that
  5. topped with a sweet crunchy sugar crust. It is warmed, and served with a scoop
  6. of vanilla bean ice cream.
  7.  
  8. >  Prep Time:  20 minutes\
  9. >  Cook Time:  1 hour\
  10. >  Total Time: 1 hour 20 minutes\
  11. >  Servings:   6 cakes\
  12. >  Author:     Homemade Italian Cooking with Cara
  13.  
  14. Ingredients
  15. -----------
  16.  
  17. ### Cake Batter
  18.  
  19. * 2 cups (4 sticks) unsalted butter, room temperature
  20. * 4 ounces cream cheese room temperature
  21. * 2 1/4 cups granulated sugar
  22. * 2 large eggs room temperature
  23. * 1/2 teaspoon fine sea salt
  24. * 1 1/2 cups all-purpose flour
  25. * 1 1/2 teaspoons vanilla extract
  26.  
  27. ### Cream Cheese Layer
  28.  
  29. * 4 ounces cream cheese room temperature
  30. * 1 egg room temperature
  31. * 1/3 cup granulated sugar + 6 teaspoons for top
  32. * 1/2 teaspoon vanilla extract
  33.  
  34. Instructions
  35. ------------
  36.  
  37. Preheat oven to 325 degrees (do not use convection).
  38.  
  39. Spray 6 mini springform pans with baking spray. Place pans on a baking sheet
  40. lined with parchment paper.
  41.  
  42. ### Prepare the cake batter
  43.  
  44. 1. In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add
  45.    eggs one at a time and beat on low for 20 seconds after each addition. Add the
  46.    vanilla and mix one more time.
  47. 2. Whisk flour and salt, then slowly add to the creamed mixture. Beat on low
  48.    until just incorporated, making sure not to over beat.
  49. 3. Spoon the batter into the prepared springform pans filling them almost 3/4's
  50.    of the way up.
  51.  
  52. ### Prepare the cream cheese layer
  53.  
  54. 1. In a the stand mixer bowl, whip together cream cheese and granulated sugar
  55.    until creamed. Scrape sides and add the egg and vanilla extract. Beat again
  56.    until smooth and fully combined.
  57. 2. Ladle the cream cheese mixture on top of the butter cake batter. Wipe any
  58.    batter from the top of each pan.
  59. 3. Bake for 55 - 60 minutes, or until tops are golden brown and a toothpick comes
  60.    out clean when inserted into the center of the cakes. Continue cooking for
  61.    another 5-15 minutes if needed, checking at 5 minutes intervals.
  62.  
  63. Cake can be made a day ahead. Wrap cake in pan with plastic wrap and keep in
  64. fridge.  When ready to serve, remove cake from pan, and place on a serving
  65. plate. Microwave until hot approximately 1 minute. Sprinkle one teaspoon of
  66. sugar on top and with a kitchen blow torch brûlée the top and sides of the cake
  67. to caramelize the sugar crystals.
  68.  
  69. Serve immediately with one scoop of vanilla bean ice cream on top or just
  70. whipped cream.
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