It’s been cold here, like really cold…brrrr. Probably it is the peak of the winters, this year. All the schools were closed, for over a week, when my family visited me for a couple of days. I was on work most of the time they were here; sounds sad, no? But it wasn’t that bad. I somehow managed to take off from work for a day to be with them all day and night. Feeling of family visiting, especially kids, gets me shift my gears; and I turn towards my oven, even if it is in the mid of a week. I can sign up for all this frenzy any day. There is another benefit too, of firing the oven on a cold winter day, of house smelling of vanilla cake during early morning hours. I never feel tired of all this, never, touch wood! I had put my mascarpone to strain in fridge, two days in advance, knowing I’ll be left with less time when kids will be around! A fresh ripe batch of wonderful figs had already been bought, on my last grocery shopping! All I needed to do was to bake the cakes. And I was all sorted out to spend more fun time with them. When they were finally here, we went shopping, dined out, played games and last but not the least, we had the cake. I was surprised to see that kids loved these suitable-to-adult-palate-complex-flavors, besides their regular anything-chocolate flavor. And I am surprised more so, when the name itself is mouthful. It’s like party of flavors in your mouth.

Buttermilk Cake recipe adapted from The Cake Bible

Ingredients

Buttermilk Cake

6 large egg yolks
250 gm buttermilk
2 1/2 tsp vailla extract
3 cups sifted cake flour
1 1/2 cups superfine sugar
1 1/2 tbsp baking powder
1 tsp salt
150 gm unsalted butter {softened, at room temperature}

Filling/Layering

500 gm mascarpone {click here for homemade recipe}
200 ml low fat cream
1/4 cup icing sugar
1/2 tsp vanilla extract
1 cup fresh orange juice
1 tbsp balsamic vinegar
1/4 cup granulated sugar
8 – 10 fresh figs
handful of chopped pistachios

Directions

1. For cake, Preheat the oven to 180 degree C. And prepare 2 6 inch round cake pans, greased and lined with parchment paper.
2. In a medium bowl, lightly combine egg yolks, 1/4 of the buttermilk and vanilla.
3. In a large mixing bowl, combine the dry ingredients for cake and mix on low speed for 30 seconds to blend. Add the butter and remaining buttermilk.
4. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop cake’s structure.
5. Scrape down the sides, and gradually add the egg yolk mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
6. Pour the batter into prepared pans, divided equally and smooth the surface with a spatula. Bake for 25 to 35 minutes or until a tester inserted into the center comes out clean.
7. Let the cake cool in pan for 10 minutes. Loosen the sides and invert onto wire racks to let cool completely.
8. When completely cooled, cut the cakes into two equal halves horizontally, resulting into 4 layers.
9. For filling, in a non-reactive saucepan, combine balsamic, sugar, orange juice and bring to a simmer. Cut half of the figs into wedges, lengthwise and remaining half into small chunks. Add them to the balsamic glaze in saucepan and let simmer for another 1 minute. Remove the figs from saucepan, using a slotted spoon into a plate. Let the glaze simmer again for 3 minutes and let cool completely.
10. Meanwhile, beat the mascarpone with cream, icing sugar and vanilla extract, until light and fluffy. Keep aside.
11. For layering the cake, put one layer of cake on the serving platter. Spread 1/4th of the mascarpone cream on it. Layer chopped glazed figs followed by some chopped pistachios. Put another layer of cake on it, followed by 1/4th of the mascarpone cream and chopped glazed figs and chopped pistachios. Repeat, until all the four layers are done. Top with glazed fig wedges. Spoon over the thickened glazed generously. Top with some more chopped pistachios. Let stand in fridge, until serving.