Mudslide Cake
Complexity: average
Servings: 16
This vintage cake is decorated with a meringue-based icing, flavored with the pleasant hint of the popular alcoholic cocktail "Mudslide," made with Baileys and Kahlua liqueurs. The icing contains 200 grams of sugar, and it takes time to dissolve it in the egg whites, otherwise the sugar will squeak in your teeth. You should also check the temperature of the mixture periodically until it forms a meringue. A thermometer with a probe should read no higher than 60°C, when the egg whites curdle and the meringue takes on the flavor of scrambled eggs. This elegant icing requires careful attention. The final step is to apply the icing, which is somewhat pliable thanks to the butter, but if it's over-frozen, it will harden, just like butter. Therefore, for convenience, only the cake with the first layer of icing applied is refrigerated. This layer keeps the cake together, preventing crumbs from sticking to the spatula, allowing for smooth swirls. The cake layers are also soaked in Baileys liqueur, giving them an even more delightful "Irish cream" flavor. Coffee and cream lovers will appreciate this delicious and aromatic cake.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cakes
- 110 g butter, room temperature + extra for greasing the pans
- 2.5 cups of premium flour, measured without a slide, plus extra for preparing the pans
- 3 tablespoons cornstarch
- 1.5 tsp baking powder
- 1 teaspoon fine salt
- 2 tbsp. sugar
- 4 large eggs at room temperature
- 1 tbsp vanilla extract
- 1 cup of milk
- 0.5 cup cream liqueur, such as Baileys
Glaze
- Protein of 4 large eggs at room temperature
- 1 cup of sugar
- 330 g butter at room temperature, cut into small pieces
- 1/3 cup coffee liqueur, such as Kahlua
- 1 tbsp. instant coffee
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease the bottom and sides of two 22cm cake pans with butter, dust with flour, and shake out any excess.
- Cakes: In a medium bowl, combine flour, cornstarch, baking powder and salt.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Then beat in the vanilla. - Using a spatula, add the flour to the butter mixture in three additions and the milk in two additions, beginning and ending with the flour (the dough may look slightly curdled as you mix, but this is typical of chiffon cake). Pour the dough evenly into the prepared pans.
- Bake until golden brown, 35-40 minutes. The cakes should feel slightly springy when done. Cool in the pans for 10 minutes, then turn them out onto wire racks and cool completely. Flip the cakes over and prick them all over with a fork. Generously brush the tops with liqueur, let them soak, and brush again.
- Prepare the glaze while the cakes are cooling.Fill a medium saucepan with a few inches of water and bring to a boil. Place a large bowl over the saucepan (making sure it doesn't touch the water), add the egg whites and sugar, and whisk until the mixture is warm, the sugar has dissolved, and the whites are pasteurized, 3 to 4 minutes.
- Then remove the bowl from the pan and beat the mixture with a mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, continuing to beat until the frosting is smooth, 1 to 2 minutes. (Don't worry if the frosting looks runny or separating; keep beating until it reaches the desired consistency.)
- Dissolve the coffee in the Kahlua liqueur and whisk this mixture into the glaze, beating with a mixer on low speed until the glaze becomes a pleasantly creamy color. Then increase the speed to medium-high and beat for another 1-2 minutes until fluffy.
- AssemblyPlace 1 cake layer on a cake stand or plate and spread 1 cup of frosting. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake. Note
If your kitchen is hot and the glaze becomes too soft or runny, refrigerate it for 20 to 30 minutes, then whisk again until smooth..
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