Today I’ll be sharing something that’s a little different than what your used to. YEP! It’s a cake recipe.

I’ll be blunt. I was overly worried about doing this recipe because it’s a little out of my comfort zone but, thanks to my lovely friend over at munchkintime.com my mind was at ease . If you haven’t heard of her you should check out some of her recipes. They’re so yummy and she does amazing food photography.

PS. Our fam has been crushing on her scalloped potatoes. I hate dinner that takes forever to make. The less time I spend in the kitchen the better and those scalloped potatoes are ssso easy to make. 😀

Anywho, about this cake. I think I’ve mentioned before that my mom loves to bake. Growing up this cake was a staple in our kitchen. Every weekend called for a fresh homemade dessert, lots of tea parties and family gatherings.  The original recipe has a very buttery buttercream. LOL🙈 I don’t know how else to explain it except to say that I wasn’t a big fan of it because it just seamed to greasy and sweet.  I’ve been using a cream cheese frosting since I can remember and this cake has become one of my husband’s favorites.

Quick Video Version

TIME NEEDED

Around 2 and a half hours.  Yes this dessert takes a bit of effort but, it’s perfect for special occasions or if you’ve got a sweet tooth like me. 😀 😀

INGREDIENTS-

PASTRY DOUGH:

• 1 1/2 sticks chilled butter
• 1 1/2 sticks chilled margarine
• 3 tbs sour cream
• 1 tsp baking soda
• 1 tsp white vinegar
• 2.5 cups flour (plus more for rolling out sheets)
• 3 eggs yolks
• 1/4 tsp salt

MERINGUE:

• 3 egg whites
• 3/4 cup sugar

FROSTING:

• 16 oz cool whip
• 1/3 can of condensed milk
• cream cheese (room temperature)

tools needed-

• aluminum foil
• cheese grader
• mixer
• dinner plate ( to use instead of a cookie cutter – This will be the size of your cake)

Instructions for Pastry Dough:

To begin grade your margarine and than butter into a bowl.  Separate 3 eggs and add the yolks to the butter mixture. Set the egg whites aside to make your meringue later.  Following that add three table spoons of sour cream. Than make a little cup with your spoon in the butter and add one tsp of baking soda. Pour one tsp of white vinegar over it and add your flour.  Mix the whole mixture with your spoon until it becomes chunky than use your hands to knead it into a ball. Cover it with saran wrap and set it aside while you work on your meringue.

Instructions for Meringue:

Mix your egg whites on high speed for 30 seconds. Once they fluff up add in 3/4 cup of sugar. Continue mixing until you get stiff peaks. This should take about 8-10 minutes. You can also check to see if your meringue is ready by flipping your bowl upside down. If your meringue doesn’t move than it’s ready.

Chop your Walnut or Pecans

So I always use walnuts for this recipe however this time I decided to give it a try with pecans just to see if there’s a huge difference in taste. Happy to report the cake tastes just as good however the walnuts give off a more pleasant roasted aroma when baked. 😀  Walnuts are the winner for me.

Instruction for Creating your Cake Layers

Okay this is where you’ll need your aluminum foil.  Tear some off and create a double layered sheet from the aluminum foil. You will bake your thin cake layers directly on it.  I usually make about 4 of these aluminum sheets so I can bake 4 layers at a time.  Following that cut your pastry dough into equal parts. Sprinkle your foil with flour and roll out your dough. The thickness of your rolled pastry dough should be about 1/4 of an inch.  Once you’ve rolled it out big enough for your dinner plate to fit lay the dinner plate face down and cut around it lightly with a knife only removing the dough and not cutting trough the foil.  You should have an evenly round cake layer once you remove the plate.  Following that apply a thin layer of meringue and sprinkle with walnuts. Your meringue should be no thicker than 1/4 of an inch. Keep in mind it will fluff up as it bakes.  (note: parchment paper will not work instead of aluminum foil. Tried it and found that it burns the layers way too fast..PLUS it really stinks)

Baking Time

350 F for about 14-15minutes.  The edges should be golden brown and the meringue should have a hard shell.    

Instructions for your Frosting:

To make your frosting you’ll need to mix your 2 packages of cream cheese first. Make sure your cream cheese is room temperature. If you forgot to leave it simply remove it from the wrap and microwave it for 30 seconds or until it’s soft.  Careful because it can burn.  Following that add in your 16 oz of cool whip and mix for about 2-3 minutes. Once you have an even mixture it should become pretty stiff. Now pour in 1/3 can of condensed milk. You don’t need to measure it out perfectly however go easy on the condensed milk as it will make your frosting pretty runny.  Also keep in mind your meringue is really sweet so your frosting needs to be mildly sweet.  🙂

Apply your frosting between each layer and serve right away.

If you like your dessert extra sweet you can dress it up with some salted caramel.  I bought my caramel ready in store.  By the way how awesome is that caramel drip 😍😍 AHHH I’m drooling 😂.  Thanks to my hubby for his amazing photography skills. Couldn’t have done it without him!!

Here’s a peak inside! 😀

Ok I might have added a bit too much caramel 😀 but it’ sssso good.

That’s it for this yummy recipe! LOL I’m so used to saying DIY. Next one will be a DIY for sure. Thanks for tuning in. Let me know if you want to see more recipes like this on the blog 😀 or should I stick to DIYS only …..

xo

-Lily