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White Spice Cake

Light Bavarian cream with BLiS maple reduction and sea salt
Steve Stallard
Steve Stallard
Founder
,
BLiS Gourmet
A plate of white spice cake surrounded by BLiS products

‍Candied Pecans Ingredients

‍to be made ahead of time‍

  • 1 1/2 c pecan pieces
  • 1/4 t Maldon Salt
  • 1/4 t nutmeg
  • 1/4 t cardamom
  • 1/3 c BLiS Bourbon Barrel Maple Syrup

White Spice Buttermilk Cake Ingredients

  • 10 oz bread flour
  • 4 oz cake flour
  • 1 1/2 t baking powder
  • 1 t baking soda
  • 4 t ground cardamom
  • 1 t ground ginger
  • 1/2 t ground white pepper
  • 10 oz unsalted butter, room temp
  • 10 oz sugar
  • 4 eggs, room temp
  • 1 T vanilla extract
  • 2 t finely grated lemon zest
  • 1 1/2 c buttermilk

Classic Bavarian Cream Ingredients

  • 8 egg yolks
  • 8 oz sugar
  • 2 T un-flavored gelatin powder 1/2 c cold water
  • 1 vanilla bean
  • 2 c whole milk
  • 2 c heavy cream
  • 1 t vanilla extract
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BLiS™ Bourbon Barrel Aged Maple Syrup
$ 21.95

Classic Bavarian cream cake drizzled with reduced BLiS bourbon barrel maple syrup and finished with smoked salt.

Classic Bavarian Cream Process‍

  • Whip yolks and sugar together until light and fluffy.
  • Sprinkle gelatin powder over the cold water and set aside to soften.
  • Split the vanilla bean lengthwise and scrape out seeds, saving pods.
  • Put seeds and pods in a pot with the milk and heat it until scalding.
  • Gradually pour the hot milk into the egg and sugar mixture, whisking all the while as not to curdle the eggs with hot milk.
  • Return the whole mixture to the pot and bring back up to the scalding point while constantly stirring. It should not get lumpy but should thicken a bit. Do not boil. 4)
  • Take off heat and remove vanilla pods, stir in gelatin and vanilla extract. Let the custard cool to body temperature.
  • While cooling, whip the cream to soft peaks.
  • When custard is cool fold it into the cream.
  • Periodically whisk the bavarian cream to prevent lumps from forming as it begins to set. If still liquid, put in the freezer for a few minutes, whisking often.
  • Once firm enough to spread, put Bavarian cream on bottom half of cake and put in the freezer for a few minutes.
  • Take out and place top half of cake on top, slightly pushing down to be sure it stays.
  • Return to freezer for ten minutes, then to fridge.

‍Maple Reduction Sauce Process‍

  • Put 1/2 c BLiS Bourbon Barrel Maple Syrup in a pot on the stove and reduce down until a thicker consistency, about 10-15 minutes.

‍To Assemble the Plate‍

  • Do as you like.
  • I like to put syrup on the bottom of the plate, and/or over cake.
  • Sprinkle nuts around.
  • Add a dollop of whipped cream on top of the cake, a pinch of salt on top of the cream and a little nutmeg grated over cream as well.
  • Sprinkle Hardwood Smoked Salt around on top of the Maple Sauce :)
Categories:
Syrups
Syrups