Old-fashioned vanilla icebox cake

1 servings

Ingredients

Quantity Ingredient
2 cups Unsalted butter -; (1 lb)
2 cups Sugar
2 Vanilla beans; seeds scraped
3 cups Cake flour
2 teaspoons Baking powder
1 cup Whole milk
8 larges Egg whites
1 pinch Salt
=== CREME FRAICHE FROSTING ===
4 cups Crème fraîche -; (32 oz)
¾ cup Confectioners' sugar
1½ tablespoon Candied Lemon Zest
=== CANDIED LEMON ZEST ===
Zest of 3 lemons; julienned
⅓ cup Sugar

Directions

Heat the oven to 350 degrees. Butter and flour two 8- by 3-inch cake pans.

In the bowl of an electric mixer using the paddle attachment on medium speed, cream together the butter, sugar, and vanilla seeds until light and fluffy, about 3 minutes. To obtain the seeds, slit the vanilla bean lengthwise, and scrape the interior. Sift together the flour and baking powder. On low speed, add the dry ingredients, alternating with the milk, starting and ending with flour; scrape down sides twice. Transfer batter to a large bowl. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on low speed with the pinch of salt until foamy. Increase speed to high, and continue to whisk until stiff (but not dry) peaks form, 3 to 5 minutes. Whisk in one-third of the beaten whites into the batter to lighten the mixture. Using a large rubber spatula, fold remaining whites into the lightened batter. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the center comes clean, 40 to 45 minutes. Remove the pans to a rack to cool for 5 minutes. Invert the cakes onto the wire rack to cool completely. To make the Crème Fraîche Frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip the crème fraîche, confectioners' sugar, and candied lemon zest on medium-low speed until thick and creamy, about 3 minutes. Cover with plastic wrap, and refrigerate at least 1 hour. (Makes 6 cups) To make the Candied Lemon Zest: Place the zest in a small saucepan.

Cover with cold water and bring to a boil. Strain, reserving the zest.

Repeat the process 3 more times. Return zest to small saucepan. Pour 1 cup water and ⅓ cup sugar over blanched zest. Bring to a boil over medium heat. Reduce heat to simmer. Simmer until the zest appears translucent, 10 to 15 minutes. Remove from the syrup with a slotted spoon to a wire rack to dry, about 30 minutes. (Makes about 3 tablespoons) To assemble, place one layer, top-side down, on a cake stand. Spread a ½-inch layer of frosting.

Repeat with remaining layers. Lightly coat the assembled cake in a layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Garnish with candied lemon zest. Keep refrigerated. Makes 1 eight-inch layer cake.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 eight-inch cake" Per serving: 3278 Calories (kcal); 11g Total Fat; (2% calories from fat); 63g Protein; 738g Carbohydrate; 33mg Cholesterol; 1677mg Sodium Food Exchanges: 17½ Grain(Starch); 3 ½ Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 31 ½ Other Carbohydrates Recipe by: Recipe courtesy of Louise Baston Converted by MM_Buster v2.0n.

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