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Monday, June 20, 2016

Sand Torte


     It's Cake Slice Day again!  As you know by now, we are baking our way thought Maida Heatter's Cakes and I have been having the best time doing it.  So far they have almost all been winners, with only one mediocre bake that was mostly due to my own inattention to details and not necessarily the recipe.  Though I definitely learned my lesson to start checking things early and not take baking times for granted!

    It is always really hard for me to choose what to bake each month.  I am glad I am only given four choices each time, or I would never be able to narrow it down.  Even with just the four options, I still hem and haw.  I pick and change my mind.  It is terrible because they all sound so good.



    I chose this recipe for a few reasons.  First, I have a small cache of bundt pans in the basement that don't get used often enough and this seemed like a great chance to use the star.  It worked perfectly for this recipe and was fun to serve with blueberries and strawberries for a patriotic dessert! I was also really intrigued by the description in the book.  Maida says " The texture is a little sandy, but deliciously so."  Sandy is not a term I usually hear with a positive association when it comes to cake, so I had to try that.  Also the ingredient list piqued my interest.  There is a 1:1 ratio of flour to cornstarch.  I've never baked a cake like that before!!



    The cake did turn out lovely.  It did have a dryer texture than most of the cakes I bake, but really not in a bad way.  Maida suggested cutting it in thin slices and serving multiple thinly cut pieces per serving.  We had just stuffed ourselves on a big family BBQ, so I just served one thin slice with some cream cheese whipped cream and berries.  I did cut a bigger slice the next day, and I agree that thin slices are the way to go.  Both were good, but the texture was better in thinner slices.

    This book has no pictures, so you have to visualize what each cake will look like.  I really didn't like that aspect of this book when I first got it, but now I love it!  It gives me a chance to do it my way rather than be swayed by the pictures in the book.  I don't fancy myself a very creative person, so normally I would just aspire to duplicate the picture (and probably find myself disappointed when it doesn't match exactly.)  So I like that I can be proud of what mine looks like and give myself room for a little creative license.  I also love looking forward to seeing the other cakes when the other bakers choose a different recipe.  It is like a first peek at something I have only read about.  But the best part is seeing the differences when multiple people bake the same recipe.  It is so fun to see the reveals!


Sand Torte
makes 1 10 cup bundt cake, generously serves 12 

Ingredients:

zest of 1 lemon, finely grated
2 T lemon juice
1 cup sifted all-purpose flour
1 cup cornstarch
1 3/4 tsp baking powder
1 cup unsalted butter
1 cup sugar
6 eggs, separated
1/4 tsp salt
Optional for serving: powdered sugar, berries and cream cheese whipped cream

  1. Preheat the oven to 350 F.  Prepare your 10 cup bundt pan (I use the spray with flour in it, but you can butter and flour your pan if you prefer.)
  2. Mix together the lemon rind and the lemon juice and set aside. 
  3. In a mixing bowl, whisk together the flour and cornstarch until mixed and lump free. 
  4. In your mixer, beat butter until soft and creamy.  Add 3/4 cup of sugar and cream for a couple of minutes.
  5. Add the egg yolks and beat on high speed for at least 5 minutes.
  6. Turn the mixer to low and add half of the flour mixture, mixing until just incorporated. Then add the lemon juice and zest again mixing until incorporated, but no longer. Stir the last big of flour and cornstarch in by hand, mixing until smooth.
  7. In a separate bowl, beat egg whites and salt until they hold a soft shape.  Slowing add in remaining 1/4 cup of sugar and beat until they form soft peaks.
  8. Add about 1/4 of the egg white mixture to the batter and fold it in to lighten the batter.  Keep adding the egg whites, about 1/4 at a time, folding until just mixed until the egg white mixture is all folded in. Be sure to mix as little as possible along the way so as to not deflate the whites completely. 
  9. Scoop into the prepared pan and smooth out the top.
  10. Bake for 40-45 minutes or until the top is golden brown and the cake springs back then you press it with a finger.  
  11. Remove the pan from the oven, but do not unmold the cake until it is completely cooled.  Then turn it onto a plate and refrigerate until it is firm enough to handle.  Wrap in plastic wrap and refrigerate overnight. 
  12. It is displayed beautifully with a sprinkling of powdered sugar and cut into thin slices.  Maida suggest serving 2-3 thin slices per portion. 
Now let's see what the other bakers baked!





47 comments:

  1. I've never heard of a sand torte but it looks beautiful and sounds delicious. Love that it has a hint of lemon.

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    1. I had never heard of it either, but it was fun to try. I thought the amount of cornstarch was crazy, but that was part of what made it exciting ;-) Thanks!

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  2. GORGEOUS!! Yes all in caps cause it's that festive and cute and I know yummy!!!!

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    1. Thanks, Andrea! I was really pleased with how it turned out!

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  3. Oh my, yours looks lovely! I did not have a fancy pan, so just used a regular one.

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    1. Thank you! I have been dying to use this pan and finally got the chance!

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  4. I admit I was put off by the thought of a sandy texture but your cake looks amazing. What a great pan!

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    1. Thank you! It seemed like such an odd way to describe a cake. I was interested by all of the cornstarch as much as anything else. I was glad I went for it!

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  5. Sand tort, what a funny name for a cake. It is so pretty and I love how you dressed it up!

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    1. Isn't it interesting? Thank you!

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  6. This is beautiful! I love that pan! Nice cake too. Thanks for sharing.

    Wishes for tasty dishes,
    Linda

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    1. Isn't it a great pan? Thanks, Linda!

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  7. Interesting on the flour to corn starch ratio. It is a beautiful cake, and I love your pan so much!

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    1. Isn't that strange? I just had to try it! Thank you, I really loved how it turned out!

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  8. I love the star shape you chose - what a nice little cake to celebrate summer!

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    1. Thank you! I was really pleased with how it turned out!

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  9. This cake looks like a work of art! I love the 2nd photo in the post, great picture! Funny, when I saw the name "Sand Torte" and saw your pictures, I immediately thought of sand castles :-) Beautiful cake Carlee!

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    1. Thank you! It does sort of look like a sand castle, doesn't it? It was a fun one, that is for sure!

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  10. Hi, Carlee!
    This looks so wonderful! The Sand Torte reminds me of an German so called "Sandkuchen" ;-) It's delicious! Thank you for sharing!

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    1. I think it is supposed to be very similar. It was a lot of fun to try! Thanks!

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  11. Wow...this sounds so amazing!! YUMMY!! :)

    I would love for you to share this with my AMAZING Facebook Group with over 300 Members to share easy craft projects and recipes: https://www.facebook.com/groups/pluckyrecipescraftstips

    Thanks for joining Cooking and Crafting with J & J!

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  12. Wow Carlee, once again you have made such a pretty looking cake and I bet it's delicious tasting.
    Thanks for sharing all of your recipes with us at Cooking and Crafting with J & J.
    Enjoy the end of the week and weekend.
    Julie xo

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    1. Thank you Julie! It was a lot of fun to make and even more fun to serve! Have a lovely weekend!

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  13. Your Sand Torte is just adorable a great summer cake! Have a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  14. What a beauty of a cake! Looks fantastic and such an intriguing recipe. Shared.

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    1. Thank you! Isn't it an interesting recipe? I just had to give it a try!

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  15. Oooohh I am a sucker for a pretty pan!!! Love this Carlee, looks great!

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    1. Thanks, Hazel! I am loving the pan too. I've had it for a bit, but finally had a chance to use it!

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  16. Holy cow, woman! I love this bundt pan! How fun is that! Not only for the 4th of July, but you could make it for Christmas or a great birthday cake! I love it. And I love that this recipe only has a cup of flour, I could easily make this with all purpose gluten free flour and have it taste almost like yours! YIPPEE! That makes me so happy. I love a lighter cake with a lemon flavor, and paired with the berries and cream cheese whipped cream? Heaven!

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    1. Thanks, Nikki! This would be a great one to convert as it uses a relatively small proportion of flour to start with. And though cardboard would be delicious with that cream cheese whipped cream, I would recommend the cake!

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  17. Hi Carlee,

    This bundt pan is awesome, so many possibilities and results! This recipe is indeed unusual, the name and the 1:1 ratio of APF/Cornflour. Excellent choice you made!

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    1. Isn't it interesting? I love the pan. This was my first time using it, but I can see it being perfect for a lot of different occasions!

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  18. I don't think a book could have styled this any better! It's really lovely! I thought at first you did multiple layers, so that is one cool bundt pan.

    Mollie

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    1. Isn't the pan cool? Now the trick will be not overusing it ;-) Thanks, Mollie!

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  19. Simply stunning!! One of the most unique cakes I've ever seen! I saw it on southernbite.com, and just had to click on it.

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    1. Thank you! It was a lot of fun to make (and eat!!)

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  20. Bundt tin envy, I don't own this one and I'd like it lol. This cake looks lovely Carlee, I like plain cakes like this a lot.

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    1. Isn't the pan great? I can't wait to use it again. I like the versatility of cakes like this too. Thanks, Laura!

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  21. C you have outdone yourself on this one - this cake is so pretty I would have to eat it!

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    1. Thanks, Katie! I was really pleased with how it came out!

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  22. Love Love Love everything about this cake! Gorgeous! Do all Nordic pans leave such a lovely crust on the cakes? I hate over baked, dark crusts, but this is just lovely!

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    1. Thank you! I have had great luck with the Nordicware pans I have used so far. I love them because they are nice and heavy and have a nice coating. My mom and grandma both have big collections of Nordic bundt pans and some of the designs are pretty intricate, and we all have good luck with them.

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  23. The recipe sounds delicious and the presentation is great. Thanks for sharing at Funtastic Friday:).

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    1. Thank you! I had a lot of fun making it and it was fun to serve too!

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  24. This cake looks beautiful! It makes me think of eating at a tea room. Thanks, as always, for linking up to the Country Fair Blog Party!

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    1. Thank you! I was really pleased with how it came out. Thanks for hosting!

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