Horchata Cake

• Refrigerated

  • 5 Egg whites

• Baking & Spices

  • 1/4 cup Almond meal
  • 2 cups Cake flour
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/2 cups Granulated sugar, White
  • 4 cups Powdered sugar
  • 1 tsp Salt
  • 1 Pinch Salt
  • 1 tsp Vanilla bean paste or 2 teaspoons vanilla
  • 1 tsp Vanilla extract

• Dairy

  • 2 1/4 cups Butter, unsalted
  • 1 cup Whole milk

• Other

  • 1 tablespoons, plus 1 teaspoon, baking powder
  • 2 3 cup homemade horchata or restaurant-bought horchata cooked down to 4 tablespoons

Found on acozykitchen.com

Description

Ingredients

• 2 cups cake flour, plus more for dusting pans
• 1/4 cup almond meal, sifted (any big bits of almond meal can be discarded)
• 1 1/2 cups white granulated sugar
• 1 tablespoons, plus 1 teaspoon, baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3/4 cups (1 1/2 sticks) unsalted butter, at room temperature and cubed
• 1 cup whole milk
• 5 egg whites (will equal to a scant 3/4 cup)
• 1 teaspoon vanilla bean paste or 2 teaspoons vanilla
• 2/3 cup homemade horchata or restaurant-bought horchata cooked down to 4 tablespoons
• 1 1/2 cups unsalted butter, at room temperature
• 4 cups powdered sugar, sifted
• Pinch of salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste

Directions

• Preheat the oven to 350 degrees F. Flour, grease and line the bottoms of two 8-inch cake pans with parchment. Set aside.
• In the bowl of a stand-up mixer, with the paddle attachment, combine the cake flour, almond meal, sugar, baking powder, cinnamon and salt. At a slow speed, add the cubed butter and mix until it resembles soft crumbs. In a bowl or measuring cup, whisk together the milk, egg whites and vanilla. Add about 1/2 of the milk/egg white mixture and continue beating for about 30 seconds. Add the remaining 1/2 of the milk/egg white mixture and beat for an additional 30 seconds or so, scrape down the sides and give it one last mix.
• Divide the batter evenly between the two prepared cake pans. Using a rubber spatula, spread the batter to pan walls, smooth the tops and give the pans a gentle bang on the kitchen counter. Arrange pans at least 3 inches from the oven walls and 3 inches apart (this will help with proper cake circulation, yes this is a thing). Bake until thin skewer or toothpick inserted in the center comes out clean, 20 to 23 minutes. (If youre using nine-inch cake pans, the cake might take around 25 minutes to bake, just keep that in mind.)
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely,
• Add the horchata to a small saucepan set over medium heat. Bring to a simmer and then immediately turn the heat down to low. Cook for about 10 minutes, until it measures out to be about 4 tablespoons. Remove the milk skin that may have formed on the surface of the milk and discard (this is a normal thing to happen).t Set the horchata aside and allow to come to room temperature.
• In the bowl of a stand-up mixer, add the butter. Sift in the powdered sugar and then add the salt, cinnamon and vanilla. Beat until smooth, about 1 minute. Next, pour in 2 tablespoons of the cooked down horchata and mix until fully incorporated. Add a tablespoon more if desired. Frost cake as desired.

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