Cake Lane is a traditional cake of the southern states of the USA, which was named by the name of its creator Emma Rylander Lane. At the end of the XIX century at one of the local fairs she took first place with this cake, after which active promotion of the cake began and now it’s difficult present any solemn event in the south of the states without this dessert. Cake Lane tall and graceful, decorate any event. It consists of three vanilla cakes, layered caramel filling with pecans, raisins, coconut and candied fruit. Very interesting filling to taste and texture. Top of the whole cake covered with protein glaze. To get the icing needed consistency, syrup is added to it, heated strictly to a certain temperature. So you will definitely need syrup thermometer. Share with friends: 
Time: 3 hours. Difficulty: easy Servings: one 6 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cakes
- 1 tbsp. butter at room temperature
- 2 tbsp. Sahara
- 3 tbsp. flour for cakes and muffins
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tbsp. skim milk, room temperature
- 1 tsp vanilla extract
- 8 egg whites at room temperature
Filling
- 0.5 tbsp. butter
- 1 tbsp. brown sugar
- 8 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp. raisins
- 1 tbsp. sweet coconut flakes
- 1 tbsp. lightly fried pecans
- 0.5 tbsp. candied orange
Marshmallow Glaze
- 2/3 Art. water
- 2.5 tbsp. Sahara
- 1/3 Art. golden corn syrup
- 2 egg whites
- 1 tsp vanilla extract
Recipes with similar ingredients: premium flour, pecans, coconut flakes, candied fruit, vanilla extract, corn syrup, milk, eggs, marshmallows, raisins
Recipe preparation:
- Preheat the oven to 175 ° C. Oil 3 cake tins 20 cm in diameter. Cover their bottom with parchment paper and sprinkle wall flour, shaking off excess.
- Beat butter with sugar well (until sugar dissolves and will not be grainy). Sift flour separately baking powder and salt and add the flour mixture to the butter, alternating with milk, starting and ending with flour and thoroughly whipping after each addition. Stir in the vanilla.
- Beat egg whites at medium speed until strong. peaks on a raised whisk. Stir in the dough in 2 sets. Put the dough in prepared forms, evenly distribute and bake for about 30 minutes while the tester inserted in the center of the cake, won’t come out clean. Cool the cakes for 30 minutes without removing from forms, then put on a wire rack and cool completely.
- Prepare the filling so you can use it more warm. In a medium-sized saucepan over medium-low heat. melt the butter and mix in the brown sugar and egg yolks. Increase heat to moderate and continue cooking. mixture, constantly whisking until it thickens, about 6 minutes. Remove the pan from the stove and add vanilla, raisins, coconut, pecans and chopped candied orange.
- Remove the parchment from the first cake and put on its plate. Put half the filling on the cake, top with the second cake and spread the remaining filling on top of it. Cover the third cakes.
- Marshmallow glaze: mix water, sugar, corn syrup and salt and bring to a boil over high heat. Prepare a bowl of egg whites. After the sugar is completely dissolve and begin to boil, beat egg whites until formed foam and add about 2 tbsp. l syrup whipping squirrels on high speed for 15 seconds.
- Continue to boil sugar to 115 ° C. Whipping squirrels on medium-high speed mixer, carefully pour in hot syrup (pour it over the wall of the bowl to avoid splashing), and then increase the speed to high and keep whisking until the glaze does not cool to a temperature just above body temperature, about 8 minutes, and will keep its shape on a raised whisk. Intervene vanilla.
- Apply glaze immediately after preparation, as it freezes quickly. Apply it liberally to the top and sides of the cake, creating curls on its surface with a spatula. Leave the cake set for 1 hour 4 hours before serving, then put in fridge. The cake can be stored in the cold for up to 3 days.
