Delmonico cake
Source of Recipe
George i Pair Cook Book
List of Ingredients
For the cake:
1/2 cup (1 stick) unsalted butter
1/2 cup solid vegetable shortening
2 cups granulated sugar
6 large eggs, separated
1 tablespoon good quality vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup grated coconut
1 cup toasted chopped pecans
For the frosting:
3 (8-ounce) packages cream cheese
1 1/3 cups (2 sticks plus 5 tablespoons) unsalted butter
1 tablespoon vanilla extract
4 pounds confectioners' sugar
1 cup grated coconut
1 1/2 cup toasted, chopped pecans
Recipe
To prepare the cake: Spray three 8- or 9-inch cake pans with cooking spray and line the bottoms with parchment paper. Preheat oven to 350 degrees. Using a stand mixer and a large mixing bowl, cream together the butter, vegetable shortening and sugar until light and fluffy. Add the egg yolks, two at a time, mixing well after each addition. Stir in the vanilla. Combine the flour with the soda; set aside about 1 tablespoon. Sift 1 cup of the flour mixture into the creamed ingredients and combine. Stir in the buttermilk, and then sift in the second cup of flour. Add the coconut. Stir the reserved spoonful of flour into the chopped pecans, and then stir the nuts into the cake batter. Set aside.
Beat the egg whites until stiff. Gently fold about a third of the beaten egg whites into the cake batter to lighten, and then fold in the remaining whites in two additions. Divide the batter among the three cake pans. Bang the pans on the counter one time to remove any air pockets. Bake about 35 minutes. When done, the cake layers will be golden brown and will pull away from the sides of the pans. Cool for about 10 minutes, then turn the cake layers out onto a flat surface like a cardboard cake round. Remove the parchment paper. Let the layers completely cool.
To prepare the frosting: In a mixer, cream together the cream cheese, butter and vanilla. Sift in the sugar by fourths and fully incorporate after each addition. Beat on high speed for several minutes, until frosting is very creamy.
Move one cake layer onto a serving plate. Slide slips of parchment paper around the outside bottom edge to protect the plate. Spread about 1 cup of frosting on top of the first layer and sprinkle with half the coconut. Top with the second cake layer and spread another cup of frosting on it. Sprinkle with the remaining coconut. Place the third layer on top.
Put 2 cups of frosting in a small bowl. Stir in about 1 tablespoon of cool water. Use this thinner frosting to completely crumb-coat the cake top and sides. Refrigerate the cake for about 20 minutes to set this coating.
Reserve about 1 cup of the remaining frosting. Then use the rest to frost the top and sides generously. Press the toasted, chopped pecans into the sides of the cake. Put the reserved cup of frosting in a pastry bag; press shells or another design around the top edge of the cake. Remove the slips of parchment from under the edge of the bottom layer, and continued garnishing around the bottom of the cake with the remaining frosting.
Store the cake in the refrigerator.
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