This recipe for a rich cream cake from chef David Waltuck tastes delicious. You can try it with candy sugar and berry jam or poached peaches and fresh cream. The recipe makes 2 standard loaves. Preheat the oven to 325 degrees and spray 2 standard loaf pans with cooking spray. In a medium bowl, mix together flour and salt. Set aside. Mix butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add sugar, increase speed to high, and beat until light and airy, about 5 minutes. Add eggs one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla. Gradually add flour mixture. Beat until combined. Pour batter into prepared loaf pans; use an offset spatula to slightly mound batter in the center of each loaf pan to encourage rising. Bake until cake is golden brown, cake tester inserted into center of cake comes out clean but with a few moist crumbs, about 45 to 50 minutes. Place loaf pans on a cooling rack and cool for 20 minutes, then remove cakes from loaf pans and let cool completely. Serve at room temperature.
Timothy
27.04.2023 @ 02:27
This recipe for a rich cream cake from chef David Waltuck tastes delicious. You can try it with candy sugar and berry jam or poached peaches and fresh cream. The recipe makes 2 standard loaves. Preheat the oven to 325 degrees and spray 2 standard loaf pans with cooking spray. In a medium bowl, mix together flour and salt. Set aside. Mix butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add sugar, increase speed to high, and beat until light and airy, about 5 minutes. Add eggs one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla. Gradually add flour mixture. Beat until combined. Pour batter into prepared loaf pans; use an offset spatula to slightly mound batter in the center of each loaf pan to encourage rising. Bake until cake is golden brown, cake tester inserted into center of cake comes out clean but with a few moist crumbs, about 45 to 50 minutes. Place loaf pans on a cooling rack and cool for 20 minutes, then remove cakes from loaf pans and let cool completely. Serve at room temperature.