Lord Baltimore Cake
Lord Baltimore Cake is a historic 1900's dessert with white cake, delightful macaroon cookie filling, topped with 7-minute frosting.
Servings: 12
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Equipment
- 8" cake pan
Ingredients
DRY INGREDIENTS
- 2 ⅔ c. unbleached flour
- 2 T. cornstarch
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. nutmeg
- 1 tsp. salt
WET INGREDIENTS
- ¾ c. unsalted butter room temp
- ¼ c. oil
- 1 ⅔ c. sugar
- 7 egg yolks
- 1 c. buttermilk or milk
- 1 T. orange zest
- 1 ½ tsp. vanilla
FILLING
- ½ c. macaroon crumbs crushed
- ¼ c. blanched almonds finely chopped
- ¼ c. pecans or walnuts finely chopped
- ¼ c. cherries (candied) finely chopped
- ¼ tsp. orange extract
- 1 T. orange juice
SEVEN MINUTE FROSTING
- 3 egg whites
- 1 ½ c. superfine sugar
- ⅓ c. water
- 1 T. cornstarch or unflavored gelatin
- ½ tsp. cream of tarter
- 2 tsp. vanilla
- pinch salt
HOMEMADE MACAROON COOKIES
- 2 egg whites
- ½ c. sugar
- 1 ½ c. unsweetened coconut shredded
- 1 ½ c. sweetened coconut shredded
- ¼ tsp. cream of tartar
- 1 tsp. vanilla
- ¼ tsp. almond extract
- pinch salt
Instructions
PREP
- Preheat oven to 350° Grease (3) 8" round cake pans.
- Separate out 7 egg yolks and reserve (2) egg whites to use in the macaroon cookies and frosting and (3) egg whites to use in the 7-minute frosting.
- Whisk together dry ingredients in a separate bowl.
CAKE
- Cream together butter and sugar. Add in egg yolks, vanilla, and orange zest and beat together until light and fluffy.
- Add in dry ingredients and mix until just combined.
- Pour in buttermilk and mix until just combined.
- Pour 1/3 of the batter into each of the (3) greased cake pans. Bake for 25-28 minutes. Place toothpick in center comes out clean. Allow the cakes to cool before frosting them.
- Release cake from sides of pan with an off-set spatula. Turn cakes out onto parchment paper or cooling rack. Wrap in plastic wrap until cake assembly to retail the moisture.
MACAROON COOKIES
- For the cookies: Line baking sheet with parchment paper or Silpat baking mat.
- Beat egg whites, sugar, and cream of tartar together until foamy.
- Add in coconut, vanilla, almond extract, and salt and mix until combined.
- Use medium cookie scoop and place 12 cookies on baking sheet.
- Bake at 325° for 20-23 minutes until coconut tips look toasted, but not dark.
FILLING
- Make or purchase macaroon cookies. Crush cookies for filling and place in a bowl.
- Finely chop walnuts or almonds and candied cherries and add to bowl.
- Zest orange and add to bowl and mix together.
FROSTING
- Over double broiler with the bowl from stand mixer place egg whites, sugar, water, cornstarch, cream of tarter, and salt. Whisk for about 5 minutes until all the sugar is dissolved and not gritty.
- Move bowl to stand mixer and add vanilla. Beat on high until glossy with stiff peaks form, about another 3-4 minutes.
- Place on cake right away or store covered until use. Frosting will crust once applied to cake, so be sure to cover with a glass cake stand or just cover with plastic wrap.
ASSEMBLE CAKE
- Take out 1/2 of the 7-minute frosting and add it to the filling mixture. The remaining 1/2 of frosting will be used to frost the cake.
- Put bottom layer of cake onto cake plate. Place wax or parchment paper around edges of cake in order to frost neatly.
- Place 1/3 of the filling on top of the first layer and spread with off-set spatula.
- Place middle layer on the cake. Place filling on top of the middle layer.
- Add the last layer of cake with the bottom-side down so you have smooth top.
- Place remaining frosting on the top of the cake and swirl around pushing it down onto the sides. Use an off-set spatula to guide the frosting.
- Garnish cake with nuts or other simple components of the filling such as the candied cherries, shredded coconut or macaroon cookies.