Breeze by way of your vacation baking with the Ankarsrum Assistent Unique Stand Mixer. Its open design permits for full contact with the bowl when including substances, and its highly effective motor means faster mixing, so your recipe comes collectively sooner. Plus, its many attachments are suited to create any sort of batter or dough. Give it a strive with this beautiful layer cake that would be the centerpiece of your vacation meal.
WINTER CITRUS-CRANBERRY CAKE
Makes 1 (8-inch) cake
- 2 cups (400 grams) granulated sugar
- 2 tablespoons (12 grams) orange zest
- ¾ cup (170 grams) unsalted butter, room temperature
- 3 giant eggs (150 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 3 cups (375 grams) unbleached cake flour
- 2½ teaspoons (13 grams) baking powder
- 1½ teaspoons (5 grams) kosher salt
- ¾ cup (180 grams) entire milk, room temperature
- ¼ cup (60 grams) contemporary orange juice
- ¼ cup (57 grams) impartial oil
- Cranberry Buttercream (recipe follows)
- Garnish: Sugared Cranberries
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Preheat oven to 325°F (170°C). Spray 2 (8-inch) spherical cake pans with baking spray with flour. Line backside of pans with parchment paper.
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In a medium bowl, whisk collectively sugar and orange zest till sugar is aromatic, about 1 minute.
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Assemble Ankarsrum mixer with stainless-steel bowl. Place dough knife in smaller gap, and place dough curler simply off the facet of bowl. Add butter, and beat by slowly growing mixer pace to medium-high (6 o’clock) till creamy, about 1 minute, utilizing scraper to assist transfer butter round. (Butter would possibly follow the curler to start with.) Slowly add sugar combination, scraping bowl often. Let combine till nicely mixed and lightened in shade, about 3 minutes. Add eggs, beating till simply mixed. Beat in vanilla.
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In a medium bowl, whisk collectively flour, baking powder, and salt. With mixer on lowest pace (12 o’clock), step by step add flour combination to butter combination. Transfer curler to 1 inch away from facet of bowl, and enhance mixer pace to medium-low (2 o’clock), mixing till mixed.
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In one other medium bowl, whisk collectively milk, orange juice, and oil. With mixer working, slowly add milk combination to batter, beating till mixed. Divide batter between ready pans (about 2½ cups or 665 grams every).
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Bake till a picket choose inserted in heart comes out clear, 40 to 45 minutes. Let cool in pans for 10 minutes. Take away from pans, and let cool fully on wire racks.
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Stage cooled cake layers if desired. Place 1 cake layer on a serving plate. Unfold 1½ cups (360 grams) Cranberry Buttercream on cake layer. Prime with remaining cake layer. Unfold remaining buttercream on high and sides of cake. Refrigerate for no less than half-hour earlier than serving. Garnish with sugared cranberries, if desired. Cowl and refrigerate for as much as 3 days.
CRANBERRY BUTTERCREAM
Makes about 6½ cups
- 1 cup (118 grams) contemporary cranberries
- 3 tablespoons (45 grams) contemporary orange juice
- 2 tablespoons (24 grams) granulated sugar
- 3 cups (681 grams) unsalted butter, room temperature
- 6 cups (720 grams) confectioners’ sugar
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (4 grams) vanilla extract
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In a medium saucepan, carry cranberries, orange juice, and granulated sugar to a boil over medium-high warmth, stirring sometimes. Cook dinner, stirring often, till cranberries have burst and combination has thickened, 3 to five minutes. Take away from warmth, and let cool fully. (You must have about ½ cup combination.)
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Switch cranberry combination to the work bowl of a meals processor, and purée till clean. (Alternatively, use an immersion blender to purée the combination.)
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Assemble Ankarsrum mixer with beater bowl and cookie beaters. Add butter; beat at medium-low pace (2 o’clock) till clean. Progressively add confectioners’ sugar, beating till nicely mixed and stopping to scrape sides of bowl. With mixer on low pace (12 o’clock), add salt, vanilla, and cooled cranberry combination, beating till mixed and stopping to scrape bowl completely. Enhance mixer pace to medium (4 o’clock), and beat till fluffy, 1 to 2 minutes. Use instantly.
