Happy Birthday to me! Yes, again, I know, it's late. We all know i'm behind on posting. Deal with it. That being said. this cake was wonderful. If you would like to make it yourself, here are the recipes.
Mix 3/4 cup flour, baking powder, and salt in a bowl, set aside. In a food processor mix sugar, almond paste, and 1/4 cup flour till well blended. Add butter one cube at a time and extracts. Add eggs. Slowly add in flour mixture.
Preheat oven to 352 degrees. Grease and flour two 9 inch circle pans and line the bottom with parchment paper.
Bake for about 45-55 minutes or until it is light brown and feels set to the touch.
I only used one of these cakes in my layer cake, and I froze the second one.
8oz unsweetened chocolate chopped
1/2 cup unsalted butter
2/3 cup milk
1 1/4 cups light brown sugar
2 tsp vanilla extract
2/3 cup sour cream
2 cups flour
1 tsp baking powder.
Preheat oven to 350 degrees. Grease and line a 9" springform pan. Over low heat combine chocolate, butter and milk in a saucepan. Remove from heat and add sugar and vanilla. Set aside to cool. Mix egg yolks and cream in a bowl then mix into the chocolate mixture. Sift the flour and baking powder together, then fold in. In a separate bowl, whip the egg whites until stiff and then fold into the chocolate mixture.
5 large egg whites (real or dehydrated, I'm not picky)
1 1/4 cups sugar
3 sticks soften butter cubed
1 tsp almond extract
1 tsp vanillia extract
1/2 cup water
food coloring (optional)
Make a simple syrup with water and 1 cup sugar, bring to a firm ball stage, 245 degrees. While that is heating up, whip eggs and 1/4 cup sugar till you can turn the bowl upside down and the meringue doesn't slip out. Don't over whip. Add syrup to eggs slowly and steadily. Once the syrup is fully incorporated, beat 10-15 minutes until it is cooled. Add butter one cube at a time. Add extracts and food coloring.
1 cup semi sweet chocolate chips
1/2 cup heavy whipping cream
Place cream in glass container. Microwave till cream starts to bubble. Remove and add chocolate chips. Stir till combined. You can add corn syrup if you want it sweeter.
1 9 inch almond cake
1 9 inch chocolate cake
1-2 portions of Italian buttercream (or other frosting you like)
1 jar apricot jam
Carefully slice your cakes in half. Spread 1/4 jar of jam on each one. Heating the jam can help this spread nicely. Alternate layers spreading frosting between. Frost outside. Chill, then drizzle chocolate ganache over the top.
Note. These cakes are very dense and heavy. So, you have to like that kind of cake to like this.
I know you all are probably tired of seeing pics from our trip to DC, but I'm not done sharing. Yes I'm aware that these are over 2 months old, but you are just going to have to deal with it. One good thing about waiting htis long to see them is that you only see the really important pics and not all the fluff pieces! So yea! on to more photos.
These pics are from the whole reason for our trip to D.C. My grandparents were sealed in the temple this August, and we went there to witness this special occasion.
My lovies in front of the temple.
Harvey wanted to play in the water.
The visitor's center was a nice break from the heat outdoors.
My grandparents, Congrats Granma Jo and Granpa Mikey!
Another shot of the temple with some more of our family.
The temple was a wonderful place to visit. After the sealing we went to an ice-cream social to celebrate. I don't have any pics from that, but you just picture mountains of icreeam with all the toppings you can imagine. It was terrific.
So somebody today reminded me that I haven't posted new phots in a while. Sorry about that, but life became busy for a while. Still kinda is actually, but I can't keep grandmas waiting any longer. So without further ado, I give you photos from our trip to the Smithsonian.
Harvey and Captain looking the rear end of a T-Rex.