Black Walnut And Almond Cake With Eiswein Sabayon And Vanilla Bean Caramel Pear Skewers Recipes

VANILLA ALMONDS

Steps:

• Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.;

VANILLA BEAN CARAMEL SAUCE

Steps:

• Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
• Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.

COLORADO BLACK BEAR CAKE

Steps:

• Raspberry Ice Cream:;
• Chocolate Glaze:;
• Almond Honey Brittle:;
• Preheat oven to 350 degrees F.
• Combine and sift all of the dry ingredients, whisk in the buttermilk and creme fraiche, then the butter and the eggs.
• Bake in a 10-inch cake pan for 30 minutes.
• Blend the raspberries and strain out all of the seeds. Bring the milk and sugar to a boil. Temper in the egg yolks. Remove from the heat and add the cream and raspberry puree. Spin according to ice cream machine directions.;
• Place the water and corn syrup in a pot and bring to a boil. Remove from the heat, add the chocolate and whisk until smooth.;
• Place the sugar and honey in a pot and cook until the sugar has all melted, once melted add in the butter on tablespoon at a time. Once the mixture caramelizes add the nuts and baking soda and stir. Transfer to a silpat and once cool chop into pieces
• To assemble the cake, place the cake sponge into the bottom of a ring mold and top with bits of the toffee and raspberry ice cream. Fill the ring mold with enough ice cream that only 1/4 to 1/2-inch is left at the top of the ring mold. It is preferable to allow this to set in the freezer overnight. Once set, pour the room temp chocolate glaze on top and fill the remaining 1/4 to 1/2-inch of the mold. You may decorate the cake by wrapping it in chocolate, or simply garnish with fresh raspberries.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

TORTA REGINA

Steps:

• Butter a 10 by 2-inch cake pan. Preheat oven to 350 degrees F.
• In a food processor, pulse the nuts until coarsely chopped. Reserve. Process the chocolate until coarsely chopped. Add to the chopped nuts.
• In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until light and ribbon-y.
• In another mixing bowl, beat the egg whites to soft peaks. Slowly add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
• Fold the nuts and chocolate into the egg yolk mixture. Carefully fold the egg white into the yolk mixture. Fill the cake pan 2/3 full. Bake for 20 minutes or until center is springy. Remove from the oven and cool on a baking rack. Dust with cocoa powder or decorate with chocolate drawings.

BLACK WALNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
• Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

BLACK WALNUT CAKE

Steps:

• In a bowl, toss walnuts with 1/4 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well., Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.