Recipe courtesy of Steven Barela
Show: Cake Wars
Episode: The Simpsons
Save Recipe Print
Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant
Total:
6 hr 25 min
Active:
3 hr 45 min
Yield:
35 to 45 servings
Level:
Advanced
Total:
6 hr 25 min
Active:
3 hr 45 min
Yield:
35 to 45 servings
Level:
Advanced

Ingredients

Ganache:
Cream Cheese Filling:
Vanilla Buttercream Icing:
Pink Poured Fondant:

Directions

Special equipment: Two 16-inch cake pans

Preheat the oven to 325 degrees F.

Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper.

In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla. Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar. Mix on speed 1 for 1 minute. Then add half of the egg whites and mix on speed 1 for 3 minutes.

Add the remaining egg whites and mix on speed 1 for 1 minute. Then mix on speed 3 for 3 minutes. Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract. Mix on speed 1 for 1 minute. Then on speed 3 for 3 minutes. Lastly, mix on speed 1 for 10 minutes.

Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes. Let the cakes cool completely.

To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each). Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling. Layer some fresh strawberries on top of the Cream Cheese Filling. Repeat with the next 2 cake layers. Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing. Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides.

Ganache:

In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals. Add the cream and mix with a spatula until smooth. Let cool. 

Cream Cheese Filling:

In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion. Mix it all on medium speed for 8 to 10 minutes. 

Vanilla Buttercream Icing:

In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion. 

Mix it all on medium speed for 8 to 10 minutes. 

Pink Poured Fondant:

In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring. Mix it all on medium speed until smooth, about 10 minutes. Yield: enough for one 16-inch layer cake.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

More from:

Cake Wars

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Blackberry-Almond Cobbler

Recipe courtesy of Damaris Phillips

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Strawberry Long Cake

Recipe courtesy of Jeff Mauro

Butterscotch Love Cake

Recipe courtesy of Valerie Bertinelli

Gina's Pimento Cheese Cakes

Recipe courtesy of The Neelys

Fresh Peach Cake

Recipe courtesy of Ina Garten

Tres Leche Cake

Recipe courtesy of Alton Brown

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.