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
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
2
If flaking occurs, microwave in 5-second increments until the fondant warms then any rough shards will disappear
3
Leave to rest overnight before using
4
This results in a wonderfully soft easy to manage rolled fondant
5
Warm in the microwave for a few seconds before kneading to use
6
If using couverture add 1/2 cup sifted Dutch-processed cocoa to the melted chocolate and knead well
7
Roll out on sifted cocoa
8
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)
9
(The lemongrass is optional
10
) Bring the water to a boil
11
Fit a steamer basket over the boiling water, add the pears and steam until tender
12
Remove the pears, drain, and coarsely grate
13
Press out any excess liquid for one hour before using, or substitute very well-drained, grated canned pears
14
Set aside
15
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
16
Preheat the oven to 350 degrees F
17
Grease and lightly flour 2 (10 by 2 inch) deep cake pans and line the base with parchment
18
Sift together the flour, powdered ginger, baking powder, and salt in a large bowl and set aside
19
Beat the butter, oil, vanilla, sugars, and treacle until light and fluffy
20
Add the eggs one at a time, beating well between each addition
21
Add the sifted dry ingredients alternately with the remaining ingredients in the order given
22
Mix 2 minutes on medium speed using a stand mixer
23
Pour the batter into the pans that have been greased floured and parchment lined
24
Bake 45 minutes in a 350 degree F oven, remove and cool for 20 minutes in the pan, then pour over the ginger syrup
25
Turn out onto a cooling rack when almost cold
26
Assembly: Level cakes if necessary
27
Secure the wax paper to the cake board with royal icing
28
Place the meringue dacquoise on wax paper
29
Smooth on a layer of washed cream, chocolate ganache, and the ginger marmalade to the meringue disk
30
Top with one of the cakes
31
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
32
Trim the meringue disks if necessary
33
Coat the entire cake with washed cream, then strained ginger marmalade
34
Cover tightly and securely with plastic wrap for 24 hours
35
Chill in the refrigerator
36
Remove the wrap and cover with white chocolate rolled fondant
37
This cake can be made and assembled for decorating 5 days before a wedding; in fact the maturing process improves the combination of flavors
38
Draw 2 (10-inch) circles on parchment, place on an oven tray
39
Whip the egg whites until stiff but not dry
40
Add the sifted powdered sugar in three stages mixing well between each addition then add the vanilla
41
Fold
42
Add the nuts followed by the sifted dry ingredients with a light hand
43
Spoon into the circles, level and bake 350 degrees F for 20 minutes, or until a light golden brown
44
Heat the first 4 ingredients gently in a double boiler
45
Puree in the food processor then strain
46
Add the ginger wine after completely cooling
47
Whip the sugar, butter, honey, and vanilla until light and fluffy
48
Remove the bowl from mixer
49
Cover with chilled water swirl and squeeze through the fingers for a minute, drain the water thoroughly and re-beat until light and fluffy
50
Repeat six times until the mixture is pure white and the sugar is totally dissolved
51
This keeps very well covered in a cool place for a day or two without refrigeration
52
Store tightly covered in the refrigerator for up to a month
53
Melt chocolate over hot, not boiling, water, add the cream, pecans, and ginger, last, after cooling add the ginger wine
54
Stir well and allow the mixture to thicken