FOR THE BATTER
10 egg yolks
1 1/2 cup sugar
1 1/4 cup melted butter, still warm
2 cup pecans, ground
2 cup raw almonds, skinned and ground
1/3 cup flour
1/4 tsp (to 1/2) almond extract
3/4 tsp vanilla extract
10 egg whites
FOR THE SYRUP
1 1/2 cup water
3/4 cup sugar
3/4 cup kirsch or rum
FOR THE FROSTING
8 egg yolks
1 2/3 cup sugar
2/3 cup water
2 1/4 cup butter, room temperature
9 oz white chocolate, grated
1/4 tsp almond extract
1/2 cup kirsch
FOR THE GARNISH
11 oz white chocolate, curls
A Recipe for
Pastel De Chocolate Blanco Del Castillo
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
This Recipe for Pastel De Chocolate Blanco Del Castillo is one of thousands in the Recipes-to-go Dessert Cookbook.
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
If you enjoy this Pastel De Chocolate Blanco Del Castillo Recipe - you should enjoy the recipe collections you can find on the websites below:
I eat merely to put food out of my mind. |
| N.F. Simpson |
Herb Tip |
This is a recipe for Pastel De Chocolate Blanco Del Castillo from the recipe cookbook of Recipes-to-go (Dessert)
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Food Tip |
Herb Tip |
Never eat more than you can lift. |
| Miss Piggy |
Recipe by: The Taste of Mexico Preheat oven to 350F degrees. Grease
and flour two 9-inch round cake pans.
Prepare the batter: Beat egg yolks until foamy and lemon colored.
Gradually add sugar, and beat until mixture forms a ribbon when
poured from a spoon. Add butter, a little at a time, until mixture
form a thick paste. Add pecans and almonds. Stir. Fold flour,
almond and vanila extracts into the mixture, being careful not to
overmix. Beat egg whites until they form stiff peaks, and fold into
batter.
Fill cake pans equally with the batter and bake for 45 minutes or
until done. Remove from oven, cool for 10 minutes, and remove from
pans. Cool completely, and set on plate(s) with a high rim.
Meanwhile prepare the syrup: Heat the water and sugar in a saucepan,
and boil over medium heat for 20 minutes. Remove from heat and stir
in liqueur. Pour syrup over the cooled cakes, allowing the cakes to
absorb the syrup totally.
Prepare the frosting: Beat the egg yolks until foamy and
lemon-colored. Set aside. Heat sugar and water in a saucepan,
stirring until the sugar dissolves. Stop stirring, and heat until the
mixture reaches hard ball stage (260F on a candy thermometer). Add
sugar to eggs in a slow steady stream, beating constantly with an
electric mixer. Continue beating until mixture is cool. Gradually
mix in butter and chocolate, alternating. Add almond extract and
kirsch and continue beating until thick and smooth.
Place 1 Tablespoon of frosting on a 12-inch serving plate in order to
stabilize cake layers. Place one cake layer on plate, and frost. Top
with second layer, and frost top and sides of cake. Swirl frosting
with a spatula. Spinkle with white chocolate curls.
Serves: 12
Pastel De Chocolate Blanco Del Castillo Recipe brought to you by Recipes To-Go