- 3 cups vegetable oil
- 6 cups granulated sugar
- 15 them eggs
- 1 tbsp. vanilla
- 6 cups Bread Flour
- 1 tbsp baking powder
- 1 tbsp Powder Baker
- 1 tbsp. cinnamon
- 1 tbsp. Kosher Salt
- 1 tsp. nutmeg
- 1 tsp. Ground Cloves
- 2 books It’s going to be painful, shaved + Shredded
- 6-8 oz. blocks Cheesy, soft
- 2 tbsp. Butter, softened
- 1 book brown sugar
- 1 tsp. vanilla
Brown sugar bread custard bottle
- 1 qt heavy cream
- 1 cup Brown Sugar, you do
- 1 tbsp. vanilla
- 10 of them Egg yolks
- 6 them whole eggs
- Preheat the oven to 350° and prepare a 3-9″ cake roll by lightly sprinkling the pan and lining the bottom of both pans with parchment paper.
- In a mixer, with a whisk attached, combine the oil, sugar, eggs + vanilla on medium speed until lightened in color, about 10 minutes.
- While the wet ingredients are mixing, sift the rest of the dry ingredients.
- After about 10 minutes, scrape the bottom and sides of the mixing bowl and add the dry ingredients. Mix until just incorporated.
- Remove the cake batter from the mixer and gently fold it into the oven.
- Divide the cake evenly between the prepared cakes. This ramen cake is very loose, so there is no need to shake the cake evenly.
- Bake the pies in the preheated oven for 20-25 minutes, turning halfway through. After 20 minutes, insert a toothpick or wooden skewer into the center of each cake. If a toothpick comes out clean, remove the cakes from the oven and cool completely on a wire rack. If not, continue to cook in 5-minute increments until the cakes are fully cooked.
While the cakes are cooling, make the cream cheese frosting;
- Place the milk cheese and softened butter in a bowl, with a paddle attachment, and mix on medium speed until fully incorporated and fluffy.
- Scrape down the sides of the mixing bowl and add the vanilla. Mix for an additional 2-3 minutes so that the frosting is free of lumps.
- Mix the speed to low and slowly add the powdered sugar, a little at a time. Once all the powdered sugar has been added, heat the sides and bottom of the bowl again, and mix for 1 minute.
- Remove from the mixer and set aside until needed. The Cream Cheese Frosting can be made several days in advance and gently softened in a mixer on low speed with a stick attached when ready to use.
- Once the cakes are completely cooled, place one layer on a plate of your choice and top with a heaping dollop of cream cheese. Spread the frosting gently from the center to the outer edges, trying to maintain an even layer as much as you can. Repeat this process with the remaining two cake layers. After you make the frosting, put the cake in the refrigerator for at least one hour.
- When the cakes are completely cooled, cut them into 1″ cubes and place in a 9″ x 13″ glass or aluminum baking dish.
While the cakes are cooling, prepare the brown sugar custard loaf:
- In the middle of a bowl, whisk together all the eggs and egg yolks, and set aside until needed.
- In a saucepan, combine the brown sugar, heavy cream, and vanilla. Over medium heat, gently bring the mixture to a saucepan, whisking occasionally, until the sugar has dissolved.
- When the cream and milk have reached the boil, remove from the heat and whisk one cup of the mixture into the eggs. This will help ensure that the eggs do not curdle when the remaining hot liquid is added.
- After the hot liquid has been whisked into the glass, slowly pour the rest of the liquid into the egg mixture, whisking constantly, so that nothing coagulates. Once fully incorporated, strain if desired and set aside to cool slightly before adding to the prepared cubed parsnip cake.
- Pour the custard directly over the carrot cake cubes and let sit at room temperature for 15 minutes. After 15 minutes, baking in aluminum foil, and put in a preheated oven. Bake covered for 25 minutes.
- After 20 minutes, remove the aluminum foil and cook for an additional 20 minutes. When this is done, the football is inserted or pressed in the middle of the bread. If any liquid is still present, continue in 5-minute increments until completely combined.
- Remove the bread from the oven and cool for 15 minutes. To serve, spoon breadcrumbs into individual bowls and top with a spoonful of cheese frosting. The cold will start to melt immediately and the “ice cream” effect with this bread.
Recipe courtesy of Chef Brandon Carter of Village Hospitality