Best Of Baking | Riesling Rhubarb Crisp Cake

With rhubarb flavor good on it's way, we're throwing it dorsum this #tbt to this gorgeous cake recipe by Tessa Huff of Style Sweet CA as well as her cookbook, Layered, Baking, Building, as well as Styling Spectacular Cakes. Tessa's majority is yet a favourite, as well as her Swiss Meringue Buttercream has instruct a staple inwards my baking repertoire! This actually is a gorgeous majority (if y'all haven't happened upon it yet) which contains 150 recipes which also includes Tessa's gorgeous styling! (Recipe below)!

Riesling Rhubarb Crisp Cake
yesteryear 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 as well as bloom iii 8-inch (20cm) cake pans as well as laid aside.
2. Sift together the flour, baking pulverization as well as tabular array salt as well as laid aside.
3. In the bowl of a stand upwards mixer fitted with the paddle attachment, rhythm out the butter on medium speed until smooth. Add the saccharide as well as mix on medium-high until the butter is lite as well as fluffy, 3 to v minutes. Stop the mixer as well as scrape downwardly the bowl.
4. Turn the mixer to medium-low as well as gradually add together the vanilla as well as egg whites until combined. Stop the mixer as well as scrape downwardly the bowl.
5. Turn the mixer to depression as well as add together the flour mixture inwards iii batches, alternating with the Riesling, firstly as well as ending with the flour mixture. Mix on medium for no to a greater extent than than thirty seconds afterward the lastly streaks of the dry out ingredients combined.
6. Evenly dissever the batter with the prepared pans. Bake for 23-25 minutes, or until a toothpick inserted into the middle 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 as well as 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 as well as lemon juice inwards a medium saucepan as well as gear upwards them over medium high heat, stirring intermittently with a wooden spoon, until the juices start to bubble. Reduce the rut to maintain a simmer as well as gear upwards for 8 to 10 minutes, or until the fruit starts to intermission down. Remove the pan from the rut as well as permit 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 most 4-1/2 cups (1L); plenty to frost a three-layer 8-inch (20cm) circular cake or fill upwards as well as 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 as well as saccharide inwards the bolw of a stand upwards mixer. Whisk them together yesteryear mitt to combine. Fill a medium saucepan with a few inches of H2O as well as house it over medium high heat. Place the mixer bowl on transcend of the saucepan to practise a double boiler. The bottom of the bowl should non affect the water.

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

With the whisk attachment, rhythm out 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 provide to room temperature as well as no balance rut should live escaping the meringue out of the transcend of the bowl. Stop the mixer as well as swap out the whisk attachment for the paddle.

With the mixer on depression speed, add together the butter, a few tablespoons at a time, as well as then the vanilla. Once incorporated, plow upwards the mixer speed to medium-high as well as rhythm out until the buttercream is silky smooth, 3 to v minutes.

(Oat Crumble recipe afterward 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 chocolate-brown sugar
1/4 loving cup (30g) all-purpose flour
3 tablespoons honey
1/2 teaspoon reason cinnamon
1/4 teaspoon salt

Make the Oat Crumble
9. Preheat the oven to 375F (190C). Line a baking canvas with parchment paper.
10. In a medium bowl, mix together the oats, almonds, chocolate-brown sugar, flour, butter, honey, cinnamon, as well as tabular array salt with a wooden spoon until combined. The mixture should resemble clumps of sand. Sprinkle it over the lined baking canvas as well as bake stirring halfway through for 8 to 10 minutes, or until golden bown. Let it cool as well as 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 convey completely cooled, grade them as well as conduct 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 with an offset spatula. Sprinkle it with 1/2 to 3/4 loving cup of the oat crumble. Top with the side yesteryear side layer of cake as well as repeat with the buttercream as well as remaining crumble, finishing with the concluding layer.
12. Add the gel nutrient colouring, if using, to the remaining vanilla buttercream. Use it to frost the transcend as well as sides of the cake. Top with fresh strawberries, if using as well as serve with the remaining compote.

Decorate It
To practise the ruffle blueprint inwards the photo, fill upwards a pastry pocketbook fitted with a petal tip as well as buttercream. Starting at the transcend of the cake, pipage rows of continuous, horizontal ruffle swags simply about the cake. Invert the swag yesteryear keeping the narrow halt of the petal tip facing upward. Start the 2d row slightly overlapping the bottom of the transcend row as well as run along simply about as well as downwardly the cake. For a simpler finish, 1 large reicpe of buttercream volition do.

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