It's that time again—wedding cake time! But this time for me!! (Also for Matt.)
Each component of this cake tasted good on its own as soon as it was made. But trying a slice right after assembling it, the flavors didn't meld well—the blood orange curd was too sharp, the chai cake was too "pumpkin spicy", the nocino buttercream didn't stand up against the other two. However, it tasted much more balanced and mellowed the next day. So, a good place to start, but not the final cake.
cake:
1 c milk4 chai tea bags
2 c cake flour (210 g AP flour + 30 g cornstarch)
1 t baking powder
3/4 t baking soda
1/2 t cardamom
1/2 t allspice
1/2 t salt
1/2 t salt
1 stick butter, softened
1 c sugar (200 g)
1 t vanilla
2 eggs
4 egg whites
1 c sugar (200 g)
2.75 sticks butter, slightly softened and cut into chunks
2 T nocino
pinch salt
Bring some water to a simmer in the bottom of your favorite double boiler substitute. In the top, place the egg whites and sugar. Beat constantly for 7 minutes until thick and glossy. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment, and whisk at medium speed for 4-6 minutes until the bowl is a neutral temperature and the meringue holds stiff peaks. With the mixer running, add the butter one chunk at a time, mixing until it looks like frosting. Toss in a bit of salt and the nocino, and beat briefly to combine.
1 c sugar (200 g)
1 t vanilla
2 eggs
Preheat oven to 325F and butter+parchment 2 8" round cake pans. Put tea bags in milk, microwave for 2 min, then let steep for another 15 min. Stir dry ingredients (flour through salt) together in a small bowl. In a large bowl, beat butter and sugar together, then beat in vanilla and eggs until fluffy. Beat in the milk and dry ingredients in alternating additions. Pour batter into pans (440g each) and bake for 25 min until a toothpick comes out clean.
4 egg yolks
1/4 c sugar (50g)
1/2 c citrus juice (6 T blood orange + 2 T Meyer lemon)
4 egg yolks
1/4 c sugar (50g)
1/2 c citrus juice (6 T blood orange + 2 T Meyer lemon)
1 T Grand Poppy
pinch salt
Whisk together the egg yolks and sugar in a small saucepan, then whisk in the juices and salt. Cook over low heat, whisking constantly, for several minutes until thick. Pour through a sieve into a small bowl and put in the fridge until needed.
pinch salt
Whisk together the egg yolks and sugar in a small saucepan, then whisk in the juices and salt. Cook over low heat, whisking constantly, for several minutes until thick. Pour through a sieve into a small bowl and put in the fridge until needed.
1 c sugar (200 g)
2.75 sticks butter, slightly softened and cut into chunks
2 T nocino
pinch salt
Bring some water to a simmer in the bottom of your favorite double boiler substitute. In the top, place the egg whites and sugar. Beat constantly for 7 minutes until thick and glossy. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment, and whisk at medium speed for 4-6 minutes until the bowl is a neutral temperature and the meringue holds stiff peaks. With the mixer running, add the butter one chunk at a time, mixing until it looks like frosting. Toss in a bit of salt and the nocino, and beat briefly to combine.
