CAKE LAKE RECIPES

Steps:

• Make the cake: Preheat oven to 375 degrees. Butter and flour four 9-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and vanilla until light and fluffy. Whisk together flour, baking powder, and salt. Add to butter mixture in 3 additions, alternating with the milk.
• In a clean mixer bowl, using the whisk attachment, whisk 8 egg whites until stiff but not dry. Fold into cake batter. Divide batter evenly between prepared cake pans. Bake, rotating pans halfway through, until it springs back but has no color on top, 15 minutes. Transfer pans to a wire rack to cool for 15 minutes. Remove cakes from pans, and return to racks to cool completely.
• Make the frosting: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together yolks, whole eggs, and sugar until thick, glossy, and sugar has dissolved. Transfer bowl to mixer fitted with the whisk attachment and whisk until mixture is cool to the touch, about 10 minutes. Add butter, one piece at a time, whisking until thoroughly combined. Add bourbon and whisk until incorporated. If frosting separates, continue beating until it comes back together, about 5 minutes.
• Assemble the cake: Soak raisins in warm water to cover until plumped. Let soak 15 minutes; drain. Place one cake layer on a serving plate. Brush with bourbon to moisten, about 2 tablespoons. Spread with 3/4 cup frosting and top evenly with 1/2 cup raisins and 1/2 cup unsweetened coconut. Repeat process with 2 more cake layers, frosting, raisins, and coconut. Top with remaining cake layer. Brush with remaining bourbon. Spread a thin coat of frosting over the top and sides of cake to cover. Chill for 20 minutes.
• Use remaining frosting to cover top and sides of cake. Combine 1 cup each coconut and pecans, and use it to coat the side of the cake. Combine remaining 1/4 cup pecans, 1/2 cup raisins, and 1/4 cup coconut in a bowl. Sprinkle over top of cake to cover. Garnish with kumquats; chill until serving. This cake improves with age and can be made up to 3 weeks in advance. Keep well wrapped in the refrigerator.

Steps:

• 1. Put the flour, eggs, water and 40g butter in the main ingredients into the basin, and let the dough into a moderately soft and hard dough stand for more than half an hour for later use (depending on the temperature, the hardness of the butter will be different, so Determine the softness and hardness of the dough according to the softness and hardness of the butter).
• 2. Put the butter in a fresh-keeping bag and roll it into 3 or 4 mm thick slices. Before rolling, tap the butter lightly with a rolling pin to increase the ductility and make it easier to roll.
• 3. Roll the dough into slices 2.5 times the size of the butter, and put the butter on it.
• 4. Pack the butter tightly, and gently tap the dough with a rolling pin.
• 5. Roll the dough into a large piece and fold it in threes like a quilt.
• 6. Repeat the steps of tapping, rolling out, and folding the dough sheet three times in total.
• 7. Roll the folded dough into a square piece about 1 cm thick, and cut into four long strips about 6-8 cm wide. Brush a little water, and stack 4 layers.
• 8. Cut the chilled dough into thick slices about half a centimeter.
• 9. Gently roll out the noodles and wrap in the red bean paste. When you pack it, notice that the lines of the butter and dough are in one direction along the body of the swan.
• 10. When it is wrapped, smear the edge of the dough piece with egg white and glue it. An upturned tail is pinched on one side, and a hollow neck is pinched on the other side, leaving a place for the head of the swan.
• 11. After everything is wrapped, deep fry in a frying pan until golden brown. When the oil temperature is about 120 degrees Celsius, add it and fry it on a low fire.
• 12. Combine the flour, butter, water and sugar in the auxiliary materials into a dough, knead it into a swan head, bake it in the oven until golden brown, draw the eyes and goose crown with chocolate, and insert the swan head into the body of the goose.