Monday, March 18, 2013

"Squirrel Cake" with Almonds and Chocolate Recipe

Ingredients for batter:

preheat oven to 375 degrees

1 1/2 cups of your favorite nuts.toasted,cooled, and chopped in a blender (you can have them mixed using variety)
1 cup sugar
3 eggs
2 sticks butter melted but not hot
1 teaspoon baking powder
1/4 cup sour cream
2 cups flour

Directions for cake batter:
In a mixing bowl or stand mixer, beat eggs on high speed until they will be foamy and pale.Add the sugar,sour cream and butter. Mix on low.

Combine flour,nuts, and baking powder.
Gently combine the flour mixture with the whipped eggs.

Grease a  9 x 2 3/4 spring-foam pan.*
Pour half of the batter to the pan and spread it with spoon or spatula.
Bake for about 20-25 minutes.
Repeat with the rest of the batter.

* Or you can use a smaller pan and bake four cake sheets so that way you won't need to slice it.

Amaretto syrup:
1/2 cup water
2 tablespoons sugar
2 tablespoons Amaretto liquor

Bring all the ingredients to a boil, simmer until the sugar is dissolved. Let cool.

Ingredients for cream:
1 can condensed milk ( cook the cans for two hour in water, or use  prepared Dulce DE leches)
2 sticks butter softened at room temp.
4 tablespoons sour cream

Beat together butter with dulce de leche. Add sour cream, and beat again.

Carefully slice the cake to have four layers all together.
Spray or add syrup using a spoon on each layer.
Spread the cream evenly on each layer leaving the top.

2 cups heavy whipping cream
1 cup powdered sugar
3 tablespoons cocoa powder (sifted)

Beat together heavy cream with sugar.Gradually add cocoa powder.
Spread the cream all over the top and sides of the cake.

Decorate the cake as desired. Top it with mixed nuts,chocolate,  sifted cocoa.

Thank You for this delicious recipe!!!

P.S  - I only made two layers for this cake, plus between those layers I added almonds with chocolate (crushed),


No comments:

Post a Comment