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Subject:

Lotus Cake (Ummm!) Try it!

Author:
Angel Filinia, Laughing Lot

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Date Posted: 23:22:10 08/08/05 Mon

Okay, the Lotus Cake is a mix of a few recipes that I know of. Most of these ingredients are available at your local grocery store. ***WARNING!!! Read this whole recipe before making!!!***

This is for the cake...
Get: 1 tb. of butter
23 oz. of cake flour
5 egg yolks
16 egg whites
18 oz. of pure sugar
1/3 cup of water
1 tsp. of vanilla extract
2/3 tb. of cream of tartar
3 8-inch round cake pans
3 10-inch pieces of parchment paper

Then: Preheat the oven to 350'F. Coat 3 8-inch round cake pans with a bit of butter and flour; then line with parchment paper. Beat the egg yolks and 1/4 of the sugar at medium speed, until they form a ribbon when beaters are removed from the bowl, for about 12 minutes. Combine the flour and the remaining sugar in a small bowl. Continuing to mix the egg yolks at low speed, slowly add water and the vanilla extract. Increase the speed to medium. Slowly add the flour mixture while still mixing at medium speed. In a separate bowl with clean beaters, beat the egg whites until a soft peak is formed (resembles whipped cream),add the cream of tartar and beat for an additional 30 seconds of so. Fold the egg whites into the mixed batter, then pour the batter into the cake pans. Place them immediately in the preheated oven. Bake the cakes for 22 minutes before opening the oven. Check for doneness with a toothpick, which should come out clean when taken out. Remove from the oven and let it cool for about 25 minutes or so. Afterwards, remove the cakes completely from the pans. Let them sit and cool completely before "iced".

This is for the frosting...
Get: 12 oz. of white chocolates
2 tb. of sugar (optional)
16 oz. of softened cream cheese (I like Philadelphia)
16 tsp. of UNSALTED butter, room temperature
1 tb. of raspberry eau-de-vie (brandy)
1 "tube" of food coloring
5 "GIANT" strawberries
1 can of whipped cream (preferred)
1 pot
1 metal bowl
2 cups of water
1 rubber spatula

Then: Prepare the frosting while the cake is cooling. Double boil the white chocolate in a metal bowl over a simmering pot of water. Stir the chocolate constantly with the rubber spatula to melt evenly. The water must not touch the bottom of the bowl. In another bowl, beat the cream cheese with a handheld mixer until smooth and light. Slowly mix in the melted chocolate and some softened butter. Once mixed, add the raspberry eau-de-vie. Remove about 1/2 of a cup of frosting to keep white for decorating the cake. Tint the rest of the frosting with about 1 or 2 drops of food coloring. Okay... now for the FUN!

Now: On the "presenting" plate, put on a layer of cake. Then put on some frosting and layer another piece of cake. Put on some more fosting and then put on the last layer of cake. Put on the white frosting and spread it around. Put on some strawberries in a nice formation. Top with whipped cream on the strawberries and the sides of the cake.

This cake has a long recipe, but it tastes fabulous! Good luck making it! ENJOY!!!!!!!

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