WHOOPIE PESS is believed to have originated with the Pennsylvania Amish community in the early 1900s. Although other regions of New England, in particular Massachusetts and Maine, claim the Whoopie cake, the biscuits similar to a cake full of Crema have become a favorite throughout the nation. Our cooking is a replaced version of the original with single lock that is ready for the parts and guaranteed to make you smile.
WHOOPIE Bundt cake
Create 1 (10 cup) Bundt Cake
- 2 cups (250 grams) Flour for all uses
- 2 cups (440 grams) light brown sugar firmly
- 1½ spoons (7.5 grams) Sodium bicarbonate
- ¾ teaspoon (2.25 grams) Kosher salt
- ⅔ cup (50 grams) Dutch process in cocoa powder
- 1 cup (240 grams) Hot coffee or hot water (165 ° f/74 ° C at 170 ° f/77 ° C)
- ⅔ cup (160 grams) Acid cream
- ½ cup (112 grams) vegetable oil
- 2 spoons (8 grams) Vanilla extract
- 2 Large eggs (100 grams)
- Filling of marshmallow (follows the recipe)
- Chocolate glade (follows the recipe)
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Preheat the oven to 325 ° F (170 ° C).
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In a large bowl, beat flour, brown sugar, sodium bicarbonate and salt.
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In an average bowl, place the cocoa; Beat with hot coffee or hot water until smooth and well combined. Beat in sour cream, oil and vanilla until it is well combined. Beat the eggs until they are well combined. Beat the cocoa mixture in the flour mixture until dry strips remain.
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Spray a 10 cups pan with oven spray with flour; Using a pastry brush, the oven -spray widens in pan corners. Pour the batter into the prepared pan.
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Cook until a wooden pick inserted near the center comes out with a few wet crumbs, from 55 minutes to 1 hour. Leave to cool in a pan for 10 minutes. Invert the cake to a wire rack and let it cool completely.
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Using a large serrated knife, cut the cooled cake in half horizontally. Using a cake lifter or cake, remove the upper half of the cake and book. Place the lower half on a serving plate.
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Place the Marshmallow filling in a pastry bag equipped with a ½ -inch round tip (Ateco #807). Pipes on the lower half of the cake as desired. Place the upper half of the filling cake. Spoon chocolate glaze on the cake. Best served the same day as made. Cover and refrigerate for a maximum of 2 days.
Filling of marshmallow
It makes about 2½ cups
- 1 Large egg white (30 grams), ambient temperature
- 6 spoons (126 grams) light corn syrup
- 3 spoons (36 grams) granulated sugar
- ¼ teaspoon Kosher salt
- ¼ teaspoon Tartar cream
- ¾ teaspoon (3 grams) Vanilla extract
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In the upper part of a double boiler, beat egg white, corn syrup, sugar, salt and tartar cream together. Cook on boiling water, banging constantly, until the sugar dissolves and an instant reading thermometer records 160 ° F (71 ° C), about 7 minutes.
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Remove the bowl from the heat and place on a kitchen lined counter. Beat with a hand mixer equipped with a high -speed whisk attack until it cools down to the touch, doubled in volume and rigid shapes, from 6 to 8 minutes. Beat vanilla. Use immediately.
Chocolate glaze
It makes about 1 cup
- ½ cup (120 grams) Heavy whipping cream
- 1 table spoon (21 grams) light corn syrup
- 6 ounce (170 grams) sweet and sour chocolate, finely chopped
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In a small saucepan, heat the cream and the corn syrup over medium heat, mixing frequently, up to steam. (Don’t boil.)
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In a small bowl, add the mixture of cream and chocolate; Leave to rest for 5 minutes. Starting from the center of the bowl, mix the mixture slowly with a rubber spatula until it is well combined. Use immediately.
How to assemble
