Kinuski Cake

• For cake:
• 1 cup of eggs (4- extra large eggs)
• 1 cup of flour
• 1 cup of sugar
• For frosting:
• 1 cup of heavy whipping cream
• 1 cup of sugar
• 1 vanilla bean
• 2 tbl cold butter
• For moisturizing the cake:
• 1 cup of apple juice
• For cake pan:
• 1 tbl soft butter
• 1/4 cup unflavord dry bread crumbs

1. Pour eggs and sugar into mixing bowl and mix until light and frothy.
2. (2-3 minutes in automatic mixer)
3. Stir in flour until well mixed in.
4. Butter 8 in. cake pan and coat with bread crumbs.
5. Throw away any crumbs that do not stick.
6. Bake 30 minutes @ 350 F
7. or until cake tester comes out clean.
8. Let cool 5 minutes.
9. Turn over on plate.
10. Let cool another 30 minutes.
11. Cut cake into two layers and set on two plates.
12. Moisten each inside with apple juice a little at the time to allow the juice to absorb.
13. While doing this prepare frosting.
14. Pour the cream and sugar into a non-stick 3 qt pan.
15. Add vanilla bean whole.
16. Bring to boil stirring with a wooden spoon.
17. Adjust heat to keep mixture at a slow boil.
18. Do not leave mixture unattended because it can boil over easily.
19. Continue stirring off and on until mixture thickens and coats the spoon
20. This may take about 30 minutes.
21. When the spoon leaves visible groove marks in frosting mixture the frosting is ready.
22. Lift off heat and stir in 2 tbl of cold butter.
23. Laddle several spoonfulls of mixture to the 2 inside surfaces of the cake.
24. Assemble cake.
25. Pour the rest of the frosting on top.
26. Let cool for several hours.
27. Even better the next day.

cake, eggs, flour, sugar, cream, sugar, vanilla bean, butter, cake, apple juice, cake pan, butter, unflavord dry bread crumbs

Taken from www.epicurious.com/recipes/member/views/kinuski-cake-1211100 (may not work)