In our newest contest, we reprised our very first Food52 recipe contest theme: your finest layer cake. For this go round, we requested you to share with us some new and attention-grabbing taste combos for layer cake. We have been actually impressed by the creativity of our group, particularly on the subject of a very technical and labor-intensive style of recipes. Hopefully, you’ll get pleasure from taking a peek—and maybe even a stab!—at a few of our high decisions right here.
Alas, as a result of 5 desserts cannot take the cake, we needed to slim down this embarrassment of riches to 2. And this was no simple feat! So we’re turning over the last word resolution to our group: We’re asking you to vote on which cake will win all of them.
Our two finalists introduced us new approaches in each taste combos and methods. Each of those desserts are time-intensive tasks with a number of steps and technical factors it would be best to hold in your focus. Will you go for the wealthy fudgy cake with a delightfully crunchy topping, or the elegant pink cake with the rose-perfumed filling? Both method, you may be very effectively rewarded in your efforts.
Pistachio Cake With Confiture Ispahan & Strawberry Swiss Meringue Buttercream by GML
Substances
Pistachio Cake
2 1/4
cups cake flour
1 2/3
cups granulated sugar
1
cup pistachio flour or paste
1
tablespoon baking powder
3/4
teaspoon salt
12
tablespoons unsalted butter (softened)
5
massive egg whites
1
entire egg
1
cup entire milk (room temperature)
1
tablespoon vanilla extract
1
teaspoon almond extract
2 1/4
cups cake flour
1 2/3
cups granulated sugar
1
cup pistachio flour or paste
1
tablespoon baking powder
3/4
teaspoon salt
12
tablespoons unsalted butter (softened)
5
massive egg whites
1
entire egg
1
cup entire milk (room temperature)
1
tablespoon vanilla extract
1
teaspoon almond extract
Confiture Ispahan (lychee, rose, raspberry jam)
60
ounces canned, peeled & pitted lychees
12
ounces contemporary or frozen raspberries
2
cups granulated sugar
1/2
lemon, juiced and washed peel
1/4
cup rose water
60
ounces canned, peeled & pitted lychees
12
ounces contemporary or frozen raspberries
2
cups granulated sugar
1/2
lemon, juiced and washed peel
1/4
cup rose water
Espresso Mascarpone Stuffed Fudgy Olive Oil Cake With Almond Praline Mascarpone Topping by AntoniaJames
Substances
For the Fudgy Olive Oil Cake
3 eggs plus 2 egg yolks (use 3 egg yolks if baking at 5,000 ft)
3/4 cup water (or 1/2 cup purple wine equivalent to Cabernet Sauvignon + 1/4 cup water, for a fancier, very-grown up tasting cake)
56 g / 2 ounces darkish chocolate, finely chopped
262 grams / 1 1/3 cups white sugar
85 grams / ½ cup + 1 tablespoon unsweetened cocoa powder (I take advantage of Hershey’s, both plain or “particular darkish”)
177 ml / 3/4 cup olive oil
1 tablespoon / 15 ml vanilla
1/2 teaspoon / 3 ml almond extract
1 1/2 teaspoons / 8 ml baking soda (3/4 teaspoon if baking at 5,000 ft)
2 teaspoons / 10 ml espresso powder (you’ll want extra for the espresso filling)
240 grams / 2 cups almond flour
Impartial oil for greasing the pans
3 eggs plus 2 egg yolks (use 3 egg yolks if baking at 5,000 ft)
3/4 cup water (or 1/2 cup purple wine equivalent to Cabernet Sauvignon + 1/4 cup water, for a fancier, very-grown up tasting cake)
56 g / 2 ounces darkish chocolate, finely chopped
262 grams / 1 1/3 cups white sugar
85 grams / ½ cup + 1 tablespoon unsweetened cocoa powder (I take advantage of Hershey’s, both plain or “particular darkish”)
177 ml / 3/4 cup olive oil
1 tablespoon / 15 ml vanilla
1/2 teaspoon / 3 ml almond extract
1 1/2 teaspoons / 8 ml baking soda (3/4 teaspoon if baking at 5,000 ft)
2 teaspoons / 10 ml espresso powder (you’ll want extra for the espresso filling)
240 grams / 2 cups almond flour
Impartial oil for greasing the pans
For the Almond Praline Crunch & Mascarpone Filling/Topping
For the Almond Praline Crunch:
66 grams / 80 ml / ⅓ cup white sugar
80 ml / ⅓ cup water
108 grams / 4 ounces / 1 cup slivered or sliced almonds, toasted
½ teaspoon impartial oil
1/4 teaspoon of sea salt
1/4 teaspoon almond extract
For the Mascarpone Filling and Topping
2 tablespoons rum (or water), heated till sizzling to the contact (in my microwave, 20 seconds is about proper)
1 tablespoon / 15 ml espresso powder or extra to style (I like Medaglio d’Oro, which appears much less bitter than King Arthur Baking’s product)
227 gram / 8 ounces / 1 cup heavy cream
567 grams / 20 ounces / 2 ½ cups mascarpone, at room temperature
75 grams / 2.6 ounces / 3/4 cup confectioners sugar
1 tablespoon vanilla extract (use the good things right here)
For the Almond Praline Crunch:
66 grams / 80 ml / ⅓ cup white sugar
80 ml / ⅓ cup water
108 grams / 4 ounces / 1 cup slivered or sliced almonds, toasted
½ teaspoon impartial oil
1/4 teaspoon of sea salt
1/4 teaspoon almond extract
For the Mascarpone Filling and Topping
2 tablespoons rum (or water), heated till sizzling to the contact (in my microwave, 20 seconds is about proper)
1 tablespoon / 15 ml espresso powder or extra to style (I like Medaglio d’Oro, which appears much less bitter than King Arthur Baking’s product)
227 gram / 8 ounces / 1 cup heavy cream
567 grams / 20 ounces / 2 ½ cups mascarpone, at room temperature
75 grams / 2.6 ounces / 3/4 cup confectioners sugar
1 tablespoon vanilla extract (use the good things right here)
Please be a part of us in giving AntoniaJames and GML congratulations within the feedback part beneath! When you can, attempt one or each of those at residence, and vote in your favourite by heading over to our contest web page. You will have now till 12 p.m. ET on April 8 to inform us which recipe you really liked probably the most. We’ll announce the winner at 12 p.m. ET on April 9.