![]() To decorate arrange the reserved cherries on the top with white chocolate curls/shavings and drizzle over more reserved kirsch. Ingredients 6 large free-range eggs 150g (5½ oz) caster sugar 100g (3½ oz) self-raising flour, sifted 50g (1¾ oz) cocoa powder, sifted For the filling and topping: 2 x 390g jars black cherries in. Cover the top and sides of the cake with the remaining icing, then chill until ready to serve. Put another sponge on top and repeat, then top with the third sponge. Drizzle over 2 tbsp of the kirsch from the jar of cherries, then top with a layer of the white chocolate icing. ![]() Put a sponge on a serving plate or cake stand. To assemble, trim and level the sponges with a serrated bread knife.In a large mixing bowl beat together the mascarpone and cream, then fold into the melted white chocolate. For the icing, melt the white chocolate in a bowl set over a pan of boiling water (don’t let the water touch the bowl).Cool for 10 minutes, run a knife around the inside of the tins, then turn out and cool on a wire rack. Bake for 35 minutes or until golden and springy to the touch. Divide evenly among the 3 prepared cake tins, then tap them sharply on the work surface to release any large air pockets. Using a large metal spoon, gently fold in the whisked whites until just combined.Make a well in the middle of the flour/sugar and pour in the yolk mixture, oil and lemon zest beat to form a smooth batter. In a separate mixing bowl whisk the egg yolks with the lemon juice until creamy.Whisk in the remaining 100g sugar a tablespoon at a time until the mixture is glossy and forms stiff peaks. In another spotlessly clean large mixing bowl whisk the eggs whites until foamy, then whisk in the cream of tartar until the whites form soft peaks when the whisk is removed. To make the sponges, sift the flour and baking powder into a large mixing bowl and stir in 200g of the sugar. Add wet ingredients to dry and mix on medium for 2-3 mins. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs). Beat the butter and sugar together in a large bowl, using an electric whisk, until the mixture is pale and fluffy. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Pour the dry ingredients into the wet ingredients, add the hot water or coffee, and beat it all until the batter is completely combined. ![]() Heat the oven to 170☌/150☌ fan/gas 3½. Grease a 23cm springform cake tin and line the base with parchment. Using a KitchenAid stand mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined.Arrange the reserved cherries on top, then drizzle with the reduced kirsch. Dust with cocoa, then stick the shards around the side of the cake. Whisk the cream and icing sugar together until soft peaks form. Carefully unfold and separate into long shards. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. To decorate the cake, take the rolled chocolate paper out of the freezer and leave at room temperature for 5 minutes.Meanwhile, put the remaining kirsch in a small pan and simmer over a medium heat until the liquid is reduced and thick and syrupy.Sandwich the second sponge on top and use a palette knife to cover the top and sides of the cake with the buttercream icing. Spread over the cream, then scatter with half Put one of the sponges on a cake stand or plate and drizzle with 2 tbsp of the kirsch from the cherry jar.For the filling, put the double cream in a large mixing bowl, add the icing sugar and 1-2 tbsp of the kirsch, then whisk to soft peaks using an electric mixer.Once the mixture is fluffy, beat in the soured cream and vanilla. Make the buttercream by beating the butter with the icing sugar in a large mixing bowl until light and fluffy (put a clean damp tea towel over the bowl when you start mixing to stop a cloud of icing sugar from escaping).Roll up the paper straightaway, then put in the freezer to set. To make the chocolate shards, lay out the baking paper on a work top, then spread thickly with 300g melted chocolate.Cool the cakes in the tins for 5-10 minutes, then turn out onto a wire rack to cool completely (see Make Ahead). Divide between theĢ prepared tins, level the tops and bake for 30 minutes or until risen and springy to the touch. Knead the dough either with your hands or with a hand mixer (kneading hook) for 5 minutes until you get a smooth dough. Prepare the shortcrust pastry: Sift flour, baking powder and cocoa into a mixing bowl, add butter, sugar, vanilla sugar and Kirsch. Beat in the eggs, one at a time, then the vanilla, 100g melted chocolate, flour, cocoa powder and bicarb until combined. Cake 150g/5oz Odlums Self Raising Flour 200g/7oz Chocolate (good quality, at least 60 cocoa) 2 tablespoons Milk 200g/7oz Butter or Margarine, cut into. Preheat the oven and grease a 28 cm (11 in) springform pan. With an electric mixer, beat the 175g butter with the caster sugar until pale and fluffy.
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