Rosella Ginger Pecan Torte: Wedding Cake Recipe
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
43
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 tbsps
Granulated Sugar1 cup
Sugar (superfine)1.5 tbsps
All-Purpose Flour (sifted)1.5 tbsps
Ginger (powdered)1 tbsp
Baking Powder1 tsp
Salt2 tbsps
Butter1 cup
Oil1 cup
Brown Sugar (granulated)4 large
Egg2 cups
Powdered Sugar (sifted)1.5 tbsps
Potato Flour (sifted)3 tbsps
Water2 tbsps
Lemon Juice2 tbsps
Honey (uncooked good-flavored)1.5 cups
Bittersweet Chocolate1.5 cups
Double CreamDirections:
1
Special equipment: 2 (10 by 2 inch) deep cake pans Steaming pears: In a medium saucepan add about 3 inches water, the sugar, cut lemon slices and the lemongrass (lemon serai)
2
(The lemongrass is optional
3
) Bring the water to a boil
4
Fit a steamer basket over the boiling water, add the pears and steam until tender
5
Remove the pears, drain, and coarsely grate
6
Press out any excess liquid for one hour before using, or substitute very well-drained, grated canned pears
7
Set aside
8
Ginger Syrup: Combine the sugar and water in a saucepan, simmer together until the sugar dissolves, cool completely, then add the ginger wine and set aside
9
Preheat the oven to 350 degrees F
10
Grease and lightly flour 2 (10 by 2 inch) deep cake pans and line the base with parchment
11
Sift together the flour, powdered ginger, baking powder, and salt in a large bowl and set aside
12
Beat the butter, oil, vanilla, sugars, and treacle until light and fluffy
13
Add the eggs one at a time, beating well between each addition
14
Add the sifted dry ingredients alternately with the remaining ingredients in the order given
15
Mix 2 minutes on medium speed using a stand mixer
16
Pour the batter into the pans that have been greased floured and parchment lined
17
Bake 45 minutes in a 350 degree F oven, remove and cool for 20 minutes in the pan, then pour over the ginger syrup
18
Turn out onto a cooling rack when almost cold
19
Assembly: Level cakes if necessary
20
Secure the wax paper to the cake board with royal icing
21
Place the meringue dacquoise on wax paper
22
Smooth on a layer of washed cream, chocolate ganache, and the ginger marmalade to the meringue disk
23
Top with one of the cakes
24
Repeat the layers of washed cream, ganache, ginger marmalade, and the second meringue disk, top that with washed cream, ganache, and ginger marmalade, then add the second cake
25
Trim the meringue disks if necessary
26
Coat the entire cake with washed cream, then strained ginger marmalade
27
Cover tightly and securely with plastic wrap for 24 hours
28
Chill in the refrigerator
29
Remove the wrap and cover with white chocolate rolled fondant
30
This cake can be made and assembled for decorating 5 days before a wedding; in fact the maturing process improves the combination of flavors
31
Draw 2 (10-inch) circles on parchment, place on an oven tray
32
Whip the egg whites until stiff but not dry
33
Add the sifted powdered sugar in three stages mixing well between each addition then add the vanilla
34
Fold
35
Add the nuts followed by the sifted dry ingredients with a light hand
36
Spoon into the circles, level and bake 350 degrees F for 20 minutes, or until a light golden brown
37
Heat the first 4 ingredients gently in a double boiler
38
Puree in the food processor then strain
39
Add the ginger wine after completely cooling
40
Whip the sugar, butter, honey, and vanilla until light and fluffy
41
Remove the bowl from mixer
42
Cover with chilled water swirl and squeeze through the fingers for a minute, drain the water thoroughly and re-beat until light and fluffy
43
Repeat six times until the mixture is pure white and the sugar is totally dissolved
44
This keeps very well covered in a cool place for a day or two without refrigeration
45
Store tightly covered in the refrigerator for up to a month
46
Melt chocolate over hot, not boiling, water, add the cream, pecans, and ginger, last, after cooling add the ginger wine
47
Stir well and allow the mixture to thicken
48
White Chocolate Rolled Fondant: For every 2 pounds of either commercial or homemade rolled fondant melt either 2 cups of high ratio cocoa butter white chocolate or chocolate couverture (compound) and pour into the rested fondant then knead until thoroughly incorporated
49
If flaking occurs, microwave in 5-second increments until the fondant warms then any rough shards will disappear
50
Leave to rest overnight before using
51
This results in a wonderfully soft easy to manage rolled fondant
52
Warm in the microwave for a few seconds before kneading to use
53
If using couverture add 1/2 cup sifted Dutch-processed cocoa to the melted chocolate and knead well
54
Roll out on sifted cocoa