Ingredients
1 cup butter, softened
2 cups granulated sugar
2 large eggs, seperated
3 12 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
12 teaspoon salt
12 teaspoon ground cloves
12 teaspoon ground cinnamon
1 cup cider
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Preheat the oven to 350*. in a large mixer bowl, cream the butter and sugar for 3 minutes. in a small bowl, beat the egg yolks throughly, and add to the butter mixture. sift together the flour, baking soda, baking powder, salt, cloves, and cinnamon. add this to the butter mixture alternately with the cider, beginning and ending with the flour. in a large mixer bowl, beat the egg whites until stiff and fold into the batter with a rubber spatula. pour the batter into a greased 9x13" pan and bake for 30 minutes or until cake just shrinks away from the sides of the pan and the top springs back when touched with your finger. while the cake is baking, prepare the frosting, in a small saucepan, combine the brown sugar, cream and butter. bring the mixture to a boil over medium heat and cook for 5 minutes. whisking all the time. lover the heat if necessary -- stir in the nuts and vanilla and keep warm. as soon as the cake is removed from the oven -- pour the warm caramel over the top -- let the cake cool in the pan before cutting into squares and serving.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Complete tip collection — round, star, leaf, petal, specialty
Angled blade for cake frosting, sauce spreading, plating
Argentinian milk caramel — alfajores, churros, ice cream, filling