Riesling Rhubarb Crisp Cake

Today we're excited to percentage amongst yous a gorgeous cake recipe from Tessa Huff of Style Sweet CA together with her novel cookbook, Layered, Baking, Building, together with Styling Spectacular Cakes. Tessa is a recipe developer, stylist, together with nutrient lensman based hither inwards Vancouver, B.C., together with we're actually stoked to live able to percentage i of her beautifully styled treats. This actually is a gorgeous mass amongst 150 recipes together with if yous are a cake bakery together with decorator, or know individual who is, this mass is a must-have! Tessa's gorgeous styling, along amongst delicious recipe ideas brand for quite the treat! Get the recipe later the jump!

Riesling Rhubarb Crisp Cake
past times Tessa Huff from the cookbook, Layered

For the Riesling Cake
Butter or nonstick cooking spray, for the pans
3-1/4 cups (425g) cake flour, summation to a greater extent than for the pans
1 tablespoon summation 1/2 teaspoon baking powder
3/4 teaspoon salt
1 loving cup (2 sticks/225 g) unsalted butter, at room temperature
ii cups (400g) granulated sugar
ii teaspoons pure vanilla extract
six large egg whites
1-1/2 cups (360ml) sugariness Riesling

Make the Riesling Cake
1. Preheat the oven to 350F (175C). Grease together with bloom 3 8-inch (20cm) cake pans together with laid aside.
2. Sift together the flour, baking pulverisation together with tabular array salt together with laid aside.
3. In the bowl of a stand upwardly mixer fitted amongst the paddle attachment, compaction the butter on medium speed until smooth. Add the saccharide together with mix on medium-high until the butter is calorie-free together with fluffy, 3 to five minutes. Stop the mixer together with scrape downwardly the bowl.
4. Turn the mixer to medium-low together with gradually add together the vanilla together with egg whites until combined. Stop the mixer together with scrape downwardly the bowl.
5. Turn the mixer to depression together with add together the flour mixture inwards 3 batches, alternating amongst the Riesling, initiative off together with ending amongst the flour mixture. Mix on medium for no to a greater extent than than xxx seconds later the lastly streaks of the dry out ingredients combined.
6. Evenly split the batter amidst the prepared pans. Bake for 23-25 minutes, or until a toothpick inserted into the pump of the cakes comes out clean. Let them cool on a wire rack for 10 to fifteen minutes earlier removing the cakes from their pans.

For the Rhubarb Strawberry Compote
1-3/4 loving cup (8 ounces / 225 g) fresh strawberries, hulled together with quartered
1 loving cup (4 ounces / 115 g) fresh rhubarb, cutting into 1/4 inch (6mm) pieces
1/4 loving cup (50g) granulated sugar
ii tablespoons fresh lemon juice

Make the Rhubarb Strawberry Compote
7. Combine the strawberries, rhubarb, saccharide together with lemon juice inwards a medium saucepan together with laid upwardly them over medium high heat, stirring intermittently amongst a wooden spoon, until the juices start to bubble. Reduce the oestrus to maintain a simmer together with laid upwardly for 8 to 10 minutes, or until the fruit starts to interruption down. Remove the pan from the oestrus together with allow cool.

For the Rhubarb Buttercream
ii medium recipes
Vanilla Swiss Meringue (see below)
1/2 loving cup Rhubarb Strawberry Compote (see above)

Vanilla Swiss Meringue Buttercream (Medium Recipe)
Makes virtually 4-1/2 cups (1L); plenty to frost a three-layer 8-inch (20cm) circular cake or hit sum together with frost a three-layer six inch (15cm) circular cake.
1/2 loving cup summation ii tablespoons (150ml) large egg whites
1-1/4 cups granulated sugar
1 cups (4 sticks) unsalted butter, room temperature, cubed
ii teaspoons pure vanilla extract

Place the egg whites together with saccharide inwards the bolw of a stand upwardly mixer. Whisk them together past times manus to combine. Fill a medium saucepan amongst a few inches of H2O together with house it over medium high heat. Place the mixer bowl on exceed of the saucepan to hit a double boiler. The bottom of the bowl should non impact the water.

Whisking intermittently, oestrus the egg mixture until it registers 160F on a candy thermometer or is hot to the touch. Once hot, carefully check the mixer bowl onto the stand upwardly mixer.

With the whisk attachment, compaction the egg white mixture on high speed for 8 to 10 minutes, until it holds medium-stiff peaks. When done, the exterior of the mixer bowl should supply to room temperature together with no residue oestrus should live escaping the meringue out of the exceed of the bowl. Stop the mixer together with swap out the whisk attachment for the paddle.

With the mixer on depression speed, add together the butter, a few tablespoons at a time, thus the vanilla. Once incorporated, plough upwardly the mixer speed to medium-high together with compaction until the buttercream is silky smooth, 3 to five minutes.

(Oat Crumble recipe later the jump)!

For the Oat Crumble
1/2 loving cup (45g) quick cooking oats
1/4 loving cup (25g) sliced almonds
1/4 loving cup (55g) firmly packed brownish sugar
1/4 loving cup (30g) all-purpose flour
3 tablespoons honey
1/2 teaspoon terra firma cinnamon
1/4 teaspoon salt

Make the Oat Crumble
9. Preheat the oven to 375F (190C). Line a baking canvass amongst parchment paper.
10. In a medium bowl, mix together the oats, almonds, brownish sugar, flour, butter, honey, cinnamon, together with tabular array salt amongst a wooden spoon until combined. The mixture should resemble clumps of sand. Sprinkle it over the lined baking canvass together with bake stirring halfway through for 8 to 10 minutes, or until golden bown. Let it cool together with crumble the mixture into smaller pieces, if necessary.

For the Assembly
Gel nutrient colouring (optional)
Remaining Vanilla Swiss Buttercream
Fresh strawberries for decorating (optional)
Remaining Rhubarb Strawberry Compote, for serving (optional)

Assemble the Cake
11. Once the cakes accept completely cooled, degree them together with pick out which layer volition live at the bottom. Place it on a cake plate or serving dish. Spread on 1 loving cup (240ml) of the rhubarb buttercream amongst an offset spatula. Sprinkle it amongst 1/2 to 3/4 loving cup of the oat crumble. Top amongst the adjacent layer of cake together with repeat amongst the buttercream together with remaining crumble, finishing amongst the lastly layer.
12. Add the gel nutrient colouring, if using, to the remaining vanilla buttercream. Use it to frost the exceed together with sides of the cake. Top amongst fresh strawberries, if using together with serve amongst the remaining compote.

Decorate It
To hit the ruffle pattern inwards the photo, hit sum a pastry pocketbook fitted amongst a petal tip together with buttercream. Starting at the exceed of the cake, piping rows of continuous, horizontal ruffle swags merely about the cake. Invert the swag past times keeping the narrow halt of the petal tip facing upward. Start the 2d row slightly overlapping the bottom of the exceed row together with operate on merely about together with downwardly the cake. For a simpler finish, 1 large reicpe of buttercream volition do.

Note: This cake volition hold inwards the refrigerator for upwardly to four days; it may also live frozen.