Rose's Heavenly Cakes by Rose Levy Beranbaum Read Free Book Online Page A

fine-mesh strainer suspended over a medium bowl.
    In a medium heavy saucepan, combine the sugar and yolks.
    In a small saucepan, bring the coconut milk to a boil. Add 2 tablespoons to the yolk mixture, stirring constantly. Gradually stir in the remaining coconut milk and cook over medium-low heat, continuing to stir constantly, just until below the boiling point. The mixture will start to steam slightly and an instant-read thermometer will register 170°F/76°C. Immediately pour the coconut milk through the strainer, scraping up any clinging to the bottom of the pan. With the back of a spoon or silicone spatula, press the mixture through the strainer into the bowl. Cool, stirring occasionally. Stir in the vanilla and coconut extract. (To speed cooling, put the bowl inside another bowl partially filled with ice water.)
    Set a piece of plastic wrap, coated lightly with nonstick cooking spray, directly onto the surface of the crème anglaise to keep a skin from forming. Refrigerate for up to 5 days, or until ready to complete the buttercream.

Italian Meringue
Volume
Ounce
Gram
2 large egg whites, at room temperature
¼ cup (2 fluid ounces)
2
60
superfine sugar
1/3 cup plus 2 tablespoons, divided
3.2
91
water
2 tablespoons
1
30
cream of tartar
¼ teaspoon
.
.
    Make the Italian Meringue
    Have ready a 1-cup or larger heatproof glass measure.
    Place the egg whites in the bowl of a stand mixer fitted with the whisk beater, or in a medium bowl and have ready a handheld mixer.
    In a small heavy saucepan, preferably nonstick, stir together the 1/3 cup of sugar and the water until all the sugar is moistened. Heat on medium-high, stirring until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. (On an electric range, remove the pan from the heat.)
    Beat the egg whites on medium speed until foamy. With the mixer off, add the cream of tartar. Raise the speed to medium-high and beat until soft peaks form when the whisk is raised. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form when the whisk is raised slowly.
    Increase the heat under the sugar syrup to medium-high and boil for a few minutes until an instant-read thermometer registers 248° to 250°F/120°C (the firm-ball stage). Immediately transfer the syrup to the glass measure to stop the cooking.
    If using a stand mixer, with the mixer off to keep the syrup from spinning onto the sides of the bowl, add the syrup to the egg whites. Begin by pouring in a small amount of the syrup. Immediately beat on high speed for 5 seconds. Add the remaining syrup in the same way in three parts. For the last addition, use a silicone spatula to remove the syrup clinging to the glass measure and scrape the syrup off against the beater. If it has hardened before most of it has been poured, soften it to pouring consistency for a few seconds in a microwave.
    If using a handheld mixer, beat the syrup into the egg whites on high speed in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl.
    Lower the speed to medium and continue beating for 2 minutes. If you don't have a second mixer bowl, transfer the Italian meringue to another bowl.

Completed Silk Meringue Buttercream
Volume
Ounce
Gram
unsalted butter (65° to 75°F/19° to 23°C)
4 sticks
1 pound
454
Crème Anglaise
.
.
.
Italian Meringue
.
.
.
CocoRibe (optional)
2 tablespoons
1
32
fresh or thawed and towel-dried frozen coconut (see Coconut ), finely grated
2¾ cups, loosely packed
9.7
275
    Complete the Buttercream
    In the bowl of a stand mixer fitted with the whisk beater, beat the butter on medium speed for 30 seconds, or until creamy. Gradually beat in the crème anglaise until smooth. Add the Italian meringue and beat until just incorporated. If the mixture looks curdled instead of smooth, it is too cold. Allow it to sit at room temperature to warm to 70°F/21°C before continuing to beat, or suspend the bowl over a pan of