As I started making the pastry buttercream, I realized I probably should have made it first because of the amount of time it takes the pastry cream to cool. If I make this again, I will definitly begin with the pastry buttercream. The process of making the cake was long, but the end result was well worth it. Everyone who has tasted this cake has loved it!
Gathering the ingredients.
The glossy egg white and sugar mixture is simply beautiful.
Adding the eggs one at a time.
The springform pan ready to go.
I was concerned about the amount of batter, but the cake seemed to turn out well.
Baked to 193 degrees. The recipe said it wouldn't pull away from the pan but mine did.
The sales clerk researched the vodka for me. The Ultimat Polish Vodka is made from a blend of rye, wheat and potato- the wheat for smoothness, rye for complexity, and potato for richness. I had to settle for Polish Belvedere Vodka which is a rye/water blend. To be honest, I wouldn't have added the vodka if making this for my family. I added it because Rose has said to follow a recipe exactly the way it is written the first time made.
Syrup ready for the cake.
Brushing the syrup on the cake.
Whisking the egg yolks.
I love using vanilla bean. The fragrance and the depth of the flavor is incredible.
Prepairing the ice bath to cool the pastry cream to 70 degrees.
Pastry cream beginning to cool.
Light and creamy butter.
Pastry cream mixed with the butter.
Toasting the walnut halves.
Coarsley chopped bittersweet chocolate and finely sliced walnuts.
Soaking the raisins.
Cocoa and walnut pastry buttercream.
Chocolate and raisin pastry buttercream.
Layering the cake.
Ready to chill.
It didn't slice picture perfect but I was more than happy with the result.