–Scott Adams
Middle Eastern Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Wet Ingredients: – 340g Buttermilk – 340g Oil – 150g Egg (4 eggs) – 25g Vanilla essence
Dry Ingredients: – 400g Sugar – 420g Flour – 130g Cocoa Powder (unsweetened) – 15g Salt – 15g Baking Soda – 15g Baking Powder
Sugar Syrup: – 200g Sugar – 100g Water Additional ingredients: – 340g Boiling water
Dry Ingredients: – 250g Cake Flour (or all-purpose) – 40g Corn Starch – 2 1/2 Tsp Baking Powder – 1/2 Tsp Baking Soda – 1/2 Tsp salt
Wet Ingredients: – 180g Sour Cream – 60g Milk – 2 large eggs – 1 Egg yolk from a large egg – 1 Tbsp Vanilla
Additional ingredients: – 280g Unsalted butter + 1 additional Tsp – 200g Sugar – 3.5 Tsp Loose-leaf Tea – 1 Tsp Ground Cardamom
For the Condensed milk filling: – 500g Heavy Cream – 250g Mascarpone – 175g Sweetened Condensed milk
Tahina white chocolate ganache: – 200g White Chocolate, finely chopped – 150ml Double (Heavy) Cream – 60g Tahini – 20g Unsalted Butter, softened – Pinch of Salt
Swiss Meringue Buttercream (we made 1.5 recipes): – 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs – 11 ounces plain or lightly toasted sugar (about 1 2/3 cups; 310g) (see note) – 3/4 teaspoon (3g) Diamond Crystal kosher salt; use half as much if iodized
– 1/4 teaspoon cream of tartar – Scraped seeds from 1 split vanilla bean (optional) – 20 ounces unsalted butter (5 sticks; 565g), softened to about 65°F (18°C) – 1 teaspoon (5ml) vanilla extract – 1/4 teaspoon almond extract (optional)