It’s holiday again! I love to use it as an excuse to make something new and special. But that’s one of those posts where I get half-hearted. After all, we are talking about Easter, a synonymous of chocolate eggs for Brazilians. You gotta have one, it’s a statement!
That’s the chocolate season out there. Grocery stores get packed, or better saying, covered with eggs made from all kinds of chocolates. They are set up on the aisles, just above your head and if you take too long to decide which one to buy, you can get a bad stiff neck. And it’s almost like toys on Christmas time, you have to hurry, otherwise you are going to end with a fumbled and broken one, and will get the brand you wished for only if you’re lucky.
And let’s not forget fancy chocolateries, bakeries and a bunch of chocolate artisans that come with new creations, gourmet chocolates, exquisite and exotic flavors to help spreading the Easter “spirit”. My problem is, being so far way, I didn’t get the “holy spirit” this year. I do miss the feast but, yeah, chocolates just didn’t please me this time.
Instead, I looked for some dessert that could be special here. I have to confess, I got really confused among so many options. It appears to me there’s no such a thing as a traditional Easter dessert. Popular, yes, but not traditional.
So, I chose this cake! I’ve being looking for the right opportunity to try it since I bought Bon Appetit Dessert. My only regret now is I’d eat too much, and it’s not even Easter yet!
Before starting, just a few considerations about the original recipe. First, it calls for a 13×9 cake pan but I used here two 6inch diameter cake pan. The cake was pretty tall so, if you want you can use two 8inch diameter cake pan and make thinner layers.
Second, I used jumbo eggs instead of large ones to make a lighter batch; I aways do that with cakes.
Finally, I’m very superstitious when it comes to adding liquid ingredients after flour has already being incorporated. So, I added pineapple before adding flour, not together with carrots, coconut and nuts as the book asks.
Bake for 30min. Tent loosely w/ foil. Continue to bake until tester inserted comes out clean, another 15min. Remove from oven and wait for 10 minutes.
Cut around pan sides to loosen cake, turn them out onto racks and peel parchment paper.
Meanwhile, prepare glaze, which is nothing more than a caramel. It adds a lot to the cake but, sincerely, I didn’t get the buttermilk flavor. So, feel free to use heavy cream instead.
Bring sugar, buttermilk, butter, corn syrup and baking soda to boil in large saucepan, stirring until sugar dissolves. The mixture will raise, pay attention. Boil until glaze is deep amber, whisking often. Remove from heat, add vanilla and use immediately.
Cut each cake in half and spoon hot glaze evenly over each layer. Let it cool completely. The cake will absorb the glaze, adding moistness and extra flavor.
Frosting (and filling) is an old friend, no secrets here.
Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until blended.
Let it chill for at least an hour before using, it’ll help the spreading process.
Spread the frosting/filling over three cake layers, place one on top of each other and finish with the last layer without filling.
If you feel the cake is too wiggly, cover with plastic and wait until the filling becomes firm.
Finally, spread the remaining frosting on top and sides of the cake using a proper spatula. Take out of the fridge an hour before serving.
You can make up to 10 guests happy with this recipe!