Photo provided by the Hodo

Fisher, Roth and Award-Winning Cake

By Pete Nielson
Food Editor

Tim Fischer (Executive Chef Hotel Donaldson) and Ryan Nitschke (Sous Chef Hotel Donaldson) with a team effort have created an award-winning recipe with one of my favorite types of cheese. With a James Beard Award nomination under their belt, the kitchen team at the HoDo have decided to enter at least 10 different culinary competitions a year. Chef Fischer views this as a chance to get the crew striving for the highest levels of culinary excellence as well as some good old fashioned competition amongst the cooks and chefs. Hey who doesn’t like winning stuff and seeing their name in print. We, the foodies of Fargo, will only benefit from the trials of competition. Bring on the test plates, I’m ready.

Emmi Roth USA selected the recipe for the Buttermilk Blue® cake for its creative use of blue cheese in a frosting and the pairing with Black Sambuca. The board of judges stated that they returned numerous times for seconds and thirds of this recipe.

Chef Fischer and Sous Chef Nitschke have assured me that this recipe is simple enough to make at home.

Black Sambuca Cake with Buttermilk Blue Cheese Buttercream

Cake Batter
For cake, makes one half sheet cake
4 Cups A.P. Flour
4 Cups Granulated Sugar
2 Tbsp Baking Soda
1 Tbsp Baking Powder
1 Tbsp Salt
2 Cups Buttermilk
1 Cups Vegetable Oil
6 Large Eggs
2 tsp Vanilla Extract
1 ½ Cups Black Sambuca

Method
::Preheat Oven to 350° and butter and flour pans.
:: Sift dry ingredients together in mixing boil.
:: In a separate bowl combine: Buttermilk, Oil, Eggs, and Vanilla Extract.
:: With mixer on low slowly add wet to dry. Scrape the sides of the bowl and mix for 15 more seconds.
:: With mixer still on low, add in 1 Black Sambuca. Again, scraping sides of bowl and mixing for 15 seconds.
:: Pour batter into prepared pan and bake for 35-40 minutes or unti toothpick comes out clean. Allow to cool completely before cutting and frosting.

For Sambuca Simple Syrup:
½ Cup Granulated Sugar
½ Cup Water
½ Cup Black Sambuca

Method
::Combine all ingredients in a saucepan.
:: Bring mixture to a boil
:: Reduce heat and simmer for 5 minutes.
:: Remove from heat and let cool.

For Frosting:
16 oz Buttermilk Blue Blue Cheese
16 oz Mascarpone
16 oz Unsalted Butter, room temp
6 Cups Sifted Powdered Sugar
1 ½ tsp Vanilla Extract

Method
::Add Buttermilk Blue Blue Cheese and Marscarpone to mixer with whip attachment beat on medium speed until thoroughly combined. Scrape sides of bowl occasionally. There will still be small bits of blue cheese.
:: Add the softened Butter to the blue cheese mixture, beat until combined.
:: With mixer on low, add sifted powdered sugar. Once incorporated turn mixer on high and whip until fluffy and doubled in volume.
:: Add Vanilla and mix until incorporated.

Assembly:
:: Level top of cake
:: Torte Cake into three layers (approximately ½ inch thick)
:: Torte cake by scoring 1 inch in on all sides and then cutting through center of cake.
:: Brush bottom layer of cake with Sambuca Syrup and frost with Buttermilk Blue Blue Cheese Frosting. Add next layer of cake, brush with syrup and frost. Repeat with remaining layer.
:: Chill Cake for 20 minutes in refrigerator before cutting and serving

Tim and Ryan will be enjoying a trip to Madison Wisconsin, a tour of the Emmi Roth USA facilities along with a cheese making course and a 1000-dollar cash prize. The two chefs plan to visit some of Madison’s top restaurants during the visit. The recipe was tested in the kitchen and released on the HoDo’s pre fix lunch menu to get the reactions of the patrons. I unfortunately was unable to get a taste of this award winning recipe do to the rotation of the menu. I must say I would have enjoyed a sample, but I am a fan of having a ever changing menu.
Eat well; your body will appreciate it.

If you go:
Hotel Donaldson
101 Broadway North
Fargo, ND 58102-4925
(701) 478-1000
http://www.hoteldonaldson.com
http://www.emmirothusa.com

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