3/4 c (scant) cake flour
3/4 c (scant) flour
3/4 c sugar
1 T malted milk powder
1 t baking powder
1/2 t kosher salt
1/2 c unsalted butter, cold, cut into small cubes
2 eggs
3/4 c plain Greek yogurt
1 t vanilla extract
1 t vanilla bean paste
Grease a 6 inch round cake pan well, and line the bottom with a circle cut from parchment paper. Line the sides of the pan with a long strip of parchment paper, 5 inches wide.
In a bowl stir together the flours, sugar, baking powder, malt powder and salt, add butter, mix on low speed until mixture resembles moist crumbs. Add eggs, one at a time, scraping bottom and sides of bowl. Add yogurt, vanilla extract and vanilla bean paste, beat on medium speed for 1 1/2 minutes. Scrape bowl and beat 30 seconds for ingredients are combined.
Pour batter into prepared pan. Bake in preheated 350 degrees for 40, until toothpick inserted in the center comes out with moist crumbs.
Cool completely, remove from pan. Wrap tightly and place in refrigerator overnight. Next day, prepare frosting–
3 egg whites
1 c sugar
1 c unsalted butter, softened but cool
1 t vanilla bean paste
1/3 c Salted Caramel Sauce
1/2 c whole roasted cashews
Place egg whites and sugar in a mixing bowl. Set bowl over a pan of simmering water, whisk continuously, until mixture is hot, opaque and sugar is completely dissolved, about 5 minutes. (should not feel gritty)
Whip mixture on high speed, until stiff peaks form and completely cooled. You should feel no hint of warmth on
the outside of the bowl. (If needed place in the refrigerator for 10 minutes.)
Add butter, a tablespoon at a time, whipping well after each addition. If it begins to look curdled, continue to beat
until it comes back together, before adding the remaining butter. Mix in vanilla until well blended. Assemble cake –With a serrated knife, cut the cake horizontally into three 1-inch thick layers.
Place bottom layer on serving plate and spread about 1/2 cup of frosting over top and slightly over edge, repeat with the second layer. Place third layer on top, spread remaining frosting on top and sides of cake.
Drizzle caramel about one inch from outside edge of cake, allowing it to cover top of cake and drip down the sides. DO NOT USE WARM CARAMEL it will melt the frosting. Top with cashews.
