White Chocolate Macadamia Nut Cake
Source of Recipe
Internet
List of Ingredients
12 ounces butter
1 1/4 tablespoons vanilla
10 ounces Macadamia nuts
10 ounces granulated sugar
9 ounces white chocolate
8 ounces all purpose flour
1 pound 4 ounces egg whites
9 ounces granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
Recipe
Cook the butter on stovetop until brown in color. Do not burn the butter. It will turn brown and have a wonderful, nutty smell. Set aside to cool.
In a food processor combine the 10 ounces granulated sugar, Macadamia nuts, chocolate and all-purpose flour. Finely grind together.
Once the butter is cool add the vanilla. Whip the egg whites separately and add the cream of tartar, 9 ounces sugar and salt, creating a meringue.
Gently fold the processed dry ingredients into the meringue, followed by the butter and vanilla combination. Once combined, spread evenly into a 12- by 16-inch sheet pan.
Bake in a 325 degree oven for 20-25 minutes.
PROCEDURE FOR CARAMELIZED BANANA MACADAMIA NUT TORTE: Divide the cake into three equal strips 4 by 16 inches. Layer the three strips together with a thin coating of caramel sauce (see recipe) and freshly sliced bananas. Let chill. Cut the layered cake in 2 by 2-inch cubes creating 16 portions. Toss each cube in granulated sugar and torch to caramelize. Serve with ice cream.
Caramel Sauce
1/2 cup water
2 1/2 cups granulated sugar
1 teaspoon cream of tartar
1 cup heavy cream
4 ounces butter
Place water in a small pot and add sugar and tartar. Cook until caramelized and amber in color. Separately heat the heavy cream. Once the sugar is caramelized slowly add the warm cream. Caution!! A hot steam and bubbling caramel reaction will happen. Remove from heat and add the butter, stirring until incorporated. Use to layer the cake.
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