Here are the recipes for the Father’s Day Bake-off from Rose’s Heavenly Cakes. I just thought it might be easier if they were all in one place. Happy baking!!!
Classic German Chocolate Cake Filling
Makes: scant 3 cups/27 ounces/670 grams
INGREDIENTS MEASUREMENTS WEIGHT
room temperature volume ounces grams
pecan pieces (medium-coarse) 1 cup 4 ounces 112 grams
sweetened condensed milk, 1 can 1 liquid cup plus 3 tablespoons 14 ounces 396 grams
3 to 4 large egg yolks 3 1/2 tablespoons 2 ounces 56 grams
butter, unsalted, cut into pieces and softened 8 tablespoons 4 ounces 112 grams
pure vanilla extract 1 teaspoon . .
Baker’s Angel Flake coconut or Mounds 1 3/4 cups 4.5 ounces 130 grams
Toast the Pecans
Spread the pecans evenly on a baking sheet and bake in the preheated oven for 5 minutes.
In a medium, heavy saucepan, whisk together the condensed milk, and egg yolks. Add the butter and cook over medium heat, stirring constantly with a silicone spatula, reaching well to the edges and bottom. As soon as it starts to simmer, lower the heat or remove the pan from the heat occasionally to keep it from cooking too fast or burning. Simmer for about 5 minutes or until thickened enough to pool slightly on the surface before disappearing. (about 175ºF.) It still will be pourable.
Stir in the vanilla, coconut, and pecans, and continue cooking on medium heat for one minute. Scrape the mixture into a large bowl (it will become tan and slightly translucent). Cover it with a towel, and allow it to cool to room temperature or just barely warm, stirring occasionally to prevent a skin from forming. (It will take about 3 hours at room temperature but will reach spreading consistency faster if refrigerated or stirred over ice water for 5 minutes.) The filling thickens as it cools and if refrigerated for more than 2 hours will need to be softened over hot water or for a few seconds in the microwave.
Reply to this Posted by: Rose Levy Beranbaum | August 30, 2006 11:32 AM #