Friday, October 27, 2017

Grilled Parmesan Cake

Ingredients

  • 2cups all-purpose flour
  • 2teaspoons baking powder
  • 1teaspoon kosher salt
  • 5ounces Parmigiano-Reggiano cheese, finely grated (1 1/4 cups)
  • 1cup unsalted butter, softened
  • 2cups granulated sugar
  • 4eggs, lightly beaten
  • 1/28 ounce package cream cheese, cut into cubes and softened
  • 18 ounce carton sour cream
  • 1cup whipping cream
  • 2tablespoons powdered sugar
  • 1/4teaspoon ground cinnamon
  • Fresh blackberries
  • Fresh mint sprigs
  • Directions

    1. Preheat the oven to 350 degrees F. Butter and lightly flour a 13x9-inch baking pan; set aside. In a large bowl, stir together flour, baking powder, and salt. Stir in grated cheese.
    2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed for 5 minutes, stopping to scrape down the sides of the bowl. Reduce the speed to medium; slowly drizzle in the eggs and beat thoroughly. Add cream cheese and beat until combined (batter will look slightly curdled). Reduce speed to low; alternately add 1/3 of the flour mixture and 1/3 of the sour cream until both are nearly incorporated. Stop mixer; use spatula to finish mixing ingredients. Transfer the batter to the prepared pan, spreading evenly.
    3. Bake about 45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan and cool on wire rack.
    4. For whipped cream, in chilled mixing bowl combine whipping cream, powdered sugar, and cinnamon. Beat with electric mixer on medium speed until soft peaks form. Chill until serving time.
    5. When ready to serve, heat grill to medium. Cut cooled cake into 12 pieces. Grill cake slices without moving for 1 to 11/2 minutes or until lightly toasted. Carefully turn; grill 1 minute more. (Watch carefully; cake toasts quickly.) Using metal spatula, remove from grill. Serve warm slices with whipped cream, berries, and mint.

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