Tantalize your taste buds with the delectable White Bean Cake, a culinary masterpiece that seamlessly blends the rustic charm of cannellini beans with a symphony of aromatic herbs and spices. This savory cake boasts a moist and tender crumb, complemented by a crispy golden crust. Embark on a culinary journey as we unveil the secrets behind this extraordinary dish, exploring variations such as the White Bean and Spinach Cake, a vibrant symphony of flavors where tender spinach leaves dance harmoniously with creamy white beans. Discover the magic of the White Bean and Sun-Dried Tomato Cake, a delightful interplay of tangy sun-dried tomatoes and aromatic herbs, or indulge in the rustic simplicity of the White Bean and Feta Cake, where creamy feta cheese adds a delightful tang to the savory blend. Each recipe promises a unique taste experience, sure to leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
VANILLA BEAN BUTTERCREAM, VANILLA BEAN WHITE CHOCOLATE MOUSSE AND VANILLA SYRUP FOR WEDDING CAKE
Provided by Food Network
Categories dessert
Time 4h30m
Yield One 9-inch layer cake
Number Of Ingredients 24
Steps:
- For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F.
- Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes. Add the butter piece by piece and whip until light fluffy, about 10 minutes. Fill a pastry bag fitted with a round tip and reserve the rest.
- For the vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes. Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat. Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes. Once cooled, fold in the whipped cream.
- Melt the white chocolate over a double boiler until 110 degrees F., about 10 minutes. Add the melted chocolate to the egg and cream mixture and fold to combine. Fill a pastry bag fitted with a round tip and reserve the rest.
- For the vanilla syrup: Combine the vanilla bean paste, sugar and water in a small saucepan over medium-high heat until the sugar is dissolved. Cool completely.
- To assemble the cake: Split the cake rounds in half to make 4 layers. Brush the top of each with 3 tablespoons of the vanilla syrup. Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam. Fill the dam with a layer of the white chocolate mousse. Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated. Place the stack in the freezer until firm, 30 minutes to 1 hour.
- Remove from the freezer and lightly frost the whole cake with some of the buttercream. Place the cake back in the freezer to firm up, another 30 minutes to 1 hour. Frost and decorate the cake as desired with the remaining buttercream and mousse.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
VANILLA BEAN CAKE WITH WHITE CHOCOLATE GANACHE
For a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. -Lisa Bogar, Coventry, Vermont
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 16 servings.
Number Of Ingredients 24
Steps:
- Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside. , Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes., For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. , Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.
Nutrition Facts : Calories 680 calories, Fat 41g fat (23g saturated fat), Cholesterol 156mg cholesterol, Sodium 227mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 8g protein.
Tips:
- Soak the beans overnight: This will help them to cook more evenly and quickly.
- Use a food processor to puree the beans: This will give you a smooth and creamy batter.
- Add plenty of herbs and spices to the batter: This will give the cake a delicious flavor.
- Bake the cake in a greased and floured pan: This will prevent it from sticking.
- Let the cake cool completely before serving: This will help it to hold its shape.
Conclusion:
White bean cake is a delicious and nutritious dish that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are looking for a healthy breakfast, lunch, or dinner option, white bean cake is a great choice.
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