Aztec Layer Cake
I have a particular fondness for cakes built around nut meringue layers. The interplay of soft, tender cake and crisp, nutty meringue creates a truly memorable taste experience.
This Aztec Layer Cake is a perfect example: layers of pecan meringue infused with cinnamon and coffee, paired with Chocolate Chiffon Cake moistened with a Kahlua syrup, and finished with two buttercreams.
The key ingredient in the meringue layers is the pecan flour, also known as pecan meal, which must be fresh and have a pleasant pecan aroma. An excellent source for this and all nuts and nut products is provided in the notes below. Many supermarket or mail order nut flours are old and not stored properly, so be sure to smell before using in your recipes.
This recipe is from one of my favorite baking books, Cocolat, by Alice Medrich. This book is an invaluable resource for not only excellent recipes, but for professional style finishing and decorating techniques. I have seen copies available on eBay.
The stencil adds a special finish to the cake. I found the ones used here, called Aztec Sun Stencils, on Amazon, in two different sizes, which produce a different look.
When serving this cake, it is vital to slice it when cold, then allow the slices to come to room temperature.
Aztec Layer Cake
| Yield: 1 8†cake | Serves: 10 | Difficulty: Advanced |
Meringue Layers:
â…“ cup (1.33 oz / 38 g) pecan flour
1 tsp instant coffee powder, or espresso powder
1 tsp all-purpose flour
¼ tsp ground cinnamon
3 ea (3.25 fl oz) egg whites, room temperature
¼ tsp salt
â…› tsp cream of tartar
¾ cup (5.25 oz / 149 g) granulated sugar
Finishing:
1 recipe Chocolate Chiffon
1 recipe French Buttercream
1 oz (28 g) 100 % chocolate, broken up
3 oz (85 g) 61% to 64% chocolate, wafers or broken up
2 tsp powdered coffee
Hot water as needed
Simple Syrup flavored with Kahlua or vanilla extract
1 8†diameter stencil, optional
Cake comb, optional
Cocoa powder, as needed
Special tools and equipment needed:
- Half sheet pan or large cookie sheet
- Parchment sheet
- 1 8†by 2†cake pan
- Large plastic pastry bag with medium plain tip (Ateco #805), optional
- Small offset spatula
- Countertop mixer with whip attachment or handheld mixer
Pre-recipe preparations:
- Bring egg whites to room temperature
- Use the cake pan to trace 8’circles on the parchment paper. Turn upside down.
- Bake an 8†chocolate chiffon cake.
Directions: Baking the meringue:
- Preheat the oven to 250°F
- In a small mixing bowl, whisk together the pecan flour, powdered coffee, flour, and cinnamon. Set aside.
- In clean machine bowl and whip attachment, or mixing bowl with hand held beater, whip the egg whites, with the salt and cream of tartar until soft peaks. Gradually add the sugar and beat until a very firm meringue.
- Gently fold in the dry ingredients, just until fully blended.
- Fill the pastry bag and pipe out two circles of meringue. Alternatively, use the offset spatula to spread the meringue over the two circles.
- Bake for one hour. Reduce the heat to 200°F and bake for an additional 20 minutes. Turn off the oven and let meringues cool in the oven.
- If meringues don’t feel completely dry, turn oven back to 200°F and bake for an additional 15 minutes. Let completely cool.
Assembling the cake:
- Make the French buttercream. Set aside.
- Place the two chocolates in a bowl and melt together. Let cool slightly.
- Flavor 1 ½ cup (11 oz) of the buttercream with the chocolate.
- The cake is constructed of two cake layers, two meringue layers, flavored syrup, chocolate buttercream, and mocha buttercream.
- Carefully trim off the top of the chocolate chiffon cake. Slice the cake into two layers.
- Place the bottom cake layer on a cardboard circle or cake plate. Brush lightly with the syrup.
- Spread ½ cup of the chocolate buttercream over the cake. Press one meringue circle, top side down, on top of the buttercream. Spread another ½ cup of the chocolate buttercream over the meringue circle.
- Place the second cake layer on top of the buttercream. Brush with syrup, then spread with chocolate buttercream. Press the final meringue layer on top of the buttercream. Refrigerate.
- Place the powdered coffee in a small mixing bowl or coffee cup. Drizzle just enough hot water to dissolve the coffee, and make a coffee syrup. Make a mocha buttercream by adding the syrup to 1 ½ cups of buttercream. Mix well.
- Remove cake from the refrigerator and crumb coat the cake by spreading a very thin layer of the mocha buttercream on the sides and top of the cake. Refrigerate for 30 minutes.
- Remove cake from the refrigerator and ice the sides and top of the cake. Use the cake comb, if available, on the sides of the cake for texture. Refrigerate until firm.
- If using stencil, dust cocoa over the stencil.
- Slice Aztec Layer Cake when cold, the let slices soften and come to room temperature.
- The cake may be kept in the refrigerator for 3 days, or frozen for 1 month.
