Recipe courtesy of Kenny Magana
Vanilla-Brown Butter Cake with Spring Fruit and Berry Compote, Mint Oil and Toasted Marshmallow Sauce
Total:
2 hr 5 min
Active:
1 hr 5 min
Yield:
20 servings
Level:
Intermediate
Total:
2 hr 5 min
Active:
1 hr 5 min
Yield:
20 servings
Level:
Intermediate

Ingredients

Vanilla Brown Butter Cake:
Toasted Marshmallow Sauce:
Spring Fruit and Berry Compote:
Mint Oil:

Directions

Special equipment: a kitchen blowtorch

For the vanilla brown butter cake: Preheat the oven to 350 degrees F. Line the bottom of a 13-by-18-inch baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, almond flour, all-purpose flour and egg whites and mix on low until the ingredients combine without any visible lumps, approximately 1 minute.

Meanwhile, put the butter and scraped vanilla bean seeds in a 2-quart saucepan and cook on high heat, whisking occasionally. As the mixture cooks, the butter will begin to brown and it will start to smell amazing, about 15 minutes! The longer the butter and vanilla stay on the heat, the more "nutty" the final flavor will become. So cook it to your preference. Strain the mixture through a fine-mesh strainer into a bowl, reserving the brown butter.

Turn the stand mixer to the lowest speed and stream the hot brown butter into the batter, mixing for approximately 2 minutes.

Transfer the cake batter to the prepared baking sheet and bake until a cake tester comes out clean, 8 to 10 minutes. Let cool, then cut into rectangles about 4 inches by 1 1/2 inches.

For the toasted marshmallow sauce: In a small saucepan, combine the granulated sugar and 1/4 cup water and mix until the sugar is dissolved. Add the corn syrup to the sugar/water mixture. If there are any granules of sugar on the side of the saucepan, brush them down using a pastry brush dipped in water.

Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Mix the egg whites on high speed until soft peaks appear, then turn the mixer down to medium speed.

Place the saucepan on medium-high heat and cook the sugar mixture to thread stage, approximately 234 degrees F. Turn the stand mixer to high speed and stream in the cooked sugar. Continue to mix the meringue on high speed until the outside of the bowl feels cool to the touch, approximately 5 minutes.

For the spring fruit and berry compote: Combine the blueberries, raspberries, strawberries, figs, granulated sugar and mint in a mixing bowl and toss together. Let stand at least 5 minutes

For the mint oil: Put the oil and mint in a blender and blend for 1 to 1 1/2 minutes. Transfer to a saucepan, slowly bring to a simmer and cook for 1 to 2 minutes. Strain with a fine-mesh strainer, then let cool. Transfer the cooled mixture to a squeeze bottle.

To assemble: Spoon and drag about 2 tablespoons of the marshmallow onto each plate and toast the top with a kitchen blowtorch. Place a rectangle of cake on top of each, then divide the fruit among the cakes. Decorate the plates with the mint oil from the squeeze bottle.

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

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

IDEAS YOU'LL LOVE

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Butter Burgers

Recipe courtesy of Food Network Kitchen

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Cucumber-Butter Tea Sandwich

Recipe courtesy of Food Network Kitchen

Fresh Peach Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking