Winter Treats

It’s definitely cold outside with the windchills of negative 20+ degrees! But that just inspires baking instructor, Nancy Burgeson! She’s making some winter treats inspired by the snow and ice.

Snow on the Mountain Cream Torte

1 pound butter softened (salted or unsalted)
2 cups granulated sugar
2 large eggs (I use pasteurized)
1 cup prepared coffee cooled to room temperature (your choice on coffee)
30 ladyfinger cookies
Orange juice or Triple Sec Liqueur
1 cup whipping cream, whipped and preferably stabilized
Fruit for trim (optional)

Cream butter and sugar together until light and fluffy, add eggs and coffee mixing slowly until well com¬bined. Set aside.

Sprinkle ladyfingers with enough juice or liqueur to moisten. Arrange in a 2 quart bowl or in a springform pan to cover the bottom and the sides. Begin layering coffee mixture and remaining ladyfingers starting with cream mixture and ending with ladyfingers. You will have about 4-6 layers depending on the depth of the bowl. Cover and chill for 4-24 hours.

To serve, unmold from bowl onto a serving plate or remove sides from the springform pan. Cover with whipped cream and garnish with fruit if desired. Slice into wedges. Refrigerate leftovers.

Snowfall Coconut Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon baking powder
1/8 teaspoon salt
3 cups flour
1 15 ounce can cream of coconut, divided
1 cup sour cream
1 tsp vanilla extract
1/2 teaspoon coconut extract
Seven-Minute Frosting (recipe follows)
2-1/2 cups sweetened flaked coconut

Preheat oven to 350 degrees. Spray and line 2-9 inch pans with baking spray and parchment.
In a large bowl, beat butter and sugar at medium speed of mixer until light and fluffy. Add eggs one a time beating well after each addition.

In a medium bowl whisk together flour, baking powder and salt. In a small bowl, whisk together 1 cup cream of coconut, sour cream and extracts. Reserve remaining cream of coconut.

Add flour mixture to butter mixture, alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition.

Bake until checked for doneness 25-28 minutes. Brush tops of layers with remaining cream of coconut, let cool in pans.

When cooled, invert onto cake plates, brushed sides up. Spread with frosting and trim with coconut.

Seven Minute Frosting

4 large egg whites
2 cups granulated sugar
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon coconut extract

Fill a double boiler 1/3 full with water and heat to medium heat.

In top of double boiler combine ingredients and beat at high speed of mixture until smooth. Set top pan mix¬ture over hot water and continue to beat at high speed until stiff peaks form, about 5-7 minutes. Remove from heat, beat until mixture reaches a spreadable consistency, about 2-3 minutes. Use immediately. Spread frosting between layers of cake and on sides. Finish by gently pressing coconut to sides of cake.

Print Friendly, PDF & Email