RON BEN ISRAEL MARRIED RECIPES

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RON BEN-ISRAEL'S VANILLA CAKE WITH BUTTERCREAMS RECIPE



Ron Ben-Israel's Vanilla Cake with Buttercreams Recipe image

"Our philosophy is that our cakes must taste as good as they look," says Ron Ben-Israel. This one measures up, with four vanilla cake layers alternating with fillings of pistachio and apricot buttercream.

Provided by DELISH.COM

Categories     baby shower    birthday    bridal shower    dinner party    Easter    feed a crowd    Mother's Day    romantic meals    Summer    Valentine's Day    baking    dessert

Total Time 0S

Prep Time 0S

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Yield 16

Number Of Ingredients 17

6 large egg whites
1 1/4 c. whole milk
2 tsp. vanilla extract
4 c. cake flour
2 c. sugar
4 tsp. baking powder
1 tsp. salt
16 tbsp. unsalted butter
3 tbsp. sugar
3/4 c. water
5 large egg whites
3/4 c. sugar
1 ripe apricot
24 tbsp. unsalted butter
3 oz. good-quality white chocolate
1 tbsp. pistachio paste
c. apricot preserves or apricot jam

Steps:

  • To make cake: Preheat oven to 350 degrees. Grease 2 (9" x 2") round cake pans. Line bottoms with parchment paper; grease parchment and dust pans with flour, tapping out excess. In a small bowl, whisk egg whites, 1/4 cup milk, and vanilla until combined. In a stand mixer with paddle attachment, combine flour, sugar, baking powder, and salt. Mix on low speed for 1 minute. Add butter and remaining 1 cup milk; mix on low speed until dry ingredients are moistened. Then beat on medium speed for 2 minutes. Add 1/3 egg white mixture and beat on low speed until blended. Beat on medium speed for 20 seconds. Scrape bowl down. Repeat 2 times with remaining egg white mixture. Divide batter between prepared pans and spread evenly. Bake 30 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cool in pans 10 minutes. Run a knife around sides of pans and turn cake layers onto racks; flip layers and let cool completely. To make buttercream: In a small saucepan, bring 3/4 cup water and 3 tablespoons sugar to a boil. Boil for 1 minute. Add apricot; reduce heat to low. Simmer until apricot softens, about 2 minutes. Put apricot on a plate and refrigerate until cool enough to handle; remove peel and finely chop (it will be a puree). Set aside. Bring a large saucepan filled with about 1 1/2-inches water to a boil; reduce heat so water simmers. Combine egg whites and remaining 3/4 cup sugar in a medium stainless steel bowl. Place bowl over pot of simmering water (bowl should be above, not touching, water) and whisk constantly until egg mixture is warm and sugar dissolves, about 5 minutes. In a stand mixer with whisk attachment, beat egg white mixture on high speed until stiff peaks form, about 5 minutes. Reduce speed to medium-low and beat until cool, about 8 minutes. Add butter, 1 tablespoon at a time, beating until blended after each addition. Beat on medium-high speed until buttercream is smooth and fluffy, about 1 minute. If at any point buttercream appears separated, beat again until smooth. Add white chocolate and beat until smooth and fluffy. Divide buttercream; stir apricot puree into one half until well blended. In the other half, stir in pistachio paste, to taste. To assemble cake: Remove parchment paper from cake layers. Place 1 layer on a cake stand or serving plate. Spread with apricot buttercream and then preserves. Top with second cake layer, top-side up. Frost cake with about 1 cup pistachio buttercream to crumb coat. Refrigerate 15 minutes. Frost with remaining pistachio buttercream. Serve immediately or refrigerate; if refrigerated, let stand at room temperature 1 hour before serving.

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