For the cakes:
525gr plain chocolate (39 per cent cocoa solids), broken into pieces
10 large eggs, separated
2 large eggs, whole
425gr caster sugar
275gr ground almonds
2 ½ teaspoons freshly made black coffee
75gr apricot jam
220gr icing sugar
Pre-heat the oven to 190 ° C/ Fan 170 ° C. Lightly grease a 15 cm (6 in) and a 20 cm (9 in) deep topsy turvy cake tins then line the base and sides of each tin with baking parchment.
Melt the chocolate in a glass bowl in the microwave at low heat stirring occasionally and then leave to cool slightly. Combine the yolks, whole eggs and sugar into a large bowl and beat until thick and light. Add the melted chocolate along with the almonds and the coffee. In the mixer bowl, whisk the egg whites until stiff but not dry. Fold carefully into the chocolate mixture and then divide the mixture between the prepared tins. I was filling the topsy turvy tins up to half way on the shorter side.
Bake in the pre-heated oven. The small cake will take about 40 minutes, the larger cake about 1– 1 ¼ hours. I did cover both of the cakes with foil half way through. Test the centre of each with a skewer, which should come out just about clean. Leave to cool in the tins for a few minutes then turn out, peel off the baking parchment and finish cooling on a wire rack. Push the apricot jam through a sieve, then brush over the tops and sides of the cakes. I did brush them with some brandy as well.
I decorated this cake with sugar work. Covering wonky cakes is very similar to standard round cakes. Cover the larger layer first as it is easier. Roll out the sugarpaste to a thickness of 5mm and use to cover the cake. Carefully ease in the fullness of paste around the sides of the cake: start near the top of the sides and, using a cupped hand, stroke the paste in an upwards direction, gradually lowering your hand down the sides until all the paste is eased in. If the paste seems to be forming a pleat, lift up the sugarpaste around the pleat to redistribute the paste and try again. Smooth the sugarpaste, by firstly using a smoother to iron out any irregulars in the surface of the icing and then using the base of your hand to smooth and polish the top edge. Next, take the smoother and, while pressing down, run the flat edge around the base of the cake to create a cutting line. Cut away the excess paste with a palette knife. I did have to use dowels for this cake. The only difference was that each dowel position was measured and that the tops of the dowels were cut at the same angle as the cake so that they will be flush with the icing. The extra sugar decorations were fixed using eatable glue on the cake.
Put the raspberries in a food processor and blend until they form a purée, then push the purée through a nylon sieve into a bowl to remove the seeds. Gradually whisk in the icing sugar. Serve the cake with the coulis and double cream. Happy Birthday Aimi!
Red Velvet Cake 😉 Family loved it! DO give it a try. They are so many recipes out there, i am just going to post the one i used this weekend and we all loved it. I hope you enjoy it as well.
For the cake:
1/2 cup butter
1 1/2 cups sugar
3 tablespoons red food coloring (really intense red)
2 tablespoons cocoa
1 cup buttermilk
2 1/4 cups self-rising flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
Cream cheese frosting:
350gr cream cheese
6 tablespoons of unsalted butter at room temperature
½ teaspoon of vanilla extract
1 cup icing sugar
1 teaspoon lilac food coloring
3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup of butter
Preheat the oven at 175C/350F/Gas Mark 4.
Shift together the flour, cocoa powder and salt into a bowl. In another bowl whisk together the buttermilk, vanilla and red food colouring. Into the mixer bowl beat the sugar and butter together until light and fluffy. Keep beating (scrape down the sides of the bowl from time to time) until the mixture is much lighter in colour and very fluffy in texture. Add the eggs and then start adding the flour mix altering with the buttermilk mix (2 spoons of buttermilk and 3 spoons of flour mix) until all is combined. Dissolve the baking soda in the vinegar and combine with a wooden spoon in the mix not too vigorously conserving the airy mixture we have created.
Divide the butter evenly into 3 greased and floured 8″ cake pans. Bake for 25-30 minutes. I like my cake layers quite thin so i but less butter in the tins and bake for 15 minutes instead. Set the tins on a wire rack remove the cake layers and leave to cool completely.
Get on with the frosting: In the mixer bowl beat the cream cheese, butter and vanilla together until light and fluffy. I usually cut the butter in small cubes and that helps a lot in creating a smooth mix. Gradually shit in the sugar (scrape down the sides of the bowl from time to time) until is thoroughly combine. Take half the frosting out for filling the layers of the cake and combine the rest with the lilac coloring for frosting the outside of the cake.
Alternative frosting: shift the flour in the milk and cook flour in a low heat until very thick, stirring constantly. Let it cool completely. Cream the sugar, butter and vanilla until fluffy and light then add the cooked mixture of flour and milk. Beat in high speed until very fluffy it will look liked whipped cream. Take half the frosting out for filing the layers of the cake and use he rest for covering the cake on the outside. I actually used a very thin layer of jam as well in the middle but you can just use the frosting only.
Sky is the limit. Fabulous cake.
200g plain flour
pinch of salt
1 large egg yolk
3 tablespoons icy water
25g dried porcini mushrooms
3 tablespoons white wine
1 tablespoon olive oil
2 red onions, thinly sliced
3 garlic cloves, crushed
10 sprigs of fresh thyme
200g of mushrooms of your choose, i use portobello
2 large eggs
150ml single cream
60g Gorgonzola thinly sliced
50g walnut pieces
1 × 23cm deep loose-based flan tin; a baking sheet
Preheat the oven to 190 ° C/ 375 ° F/ gas 5.
Dice the butter and put it in the freezer for 10 min. Bring the pastry together in a food-processor by putting the flour, salt and walnuts into the processor bowl and run until the nuts are finely chopped and the mixture looks sandy.
Add the chilled butter and process until the mixture looks like fine crumbs. Mix the egg yolk with the icy water then add to the mixture. It will come together to form a ball of dough. Flatten the dough to a thick disc, then wrap with Clingfilm and chill for about 20 minutes.
Roll out the pastry on a lightly floured worktop to a circle larger than the tin. Roll up the pastry around the rolling pin and lift it over the tin, then unroll the pastry slowly so it gently drapes over the tin. With your fingers gently press the pastry onto the base and sides of the tin, pressing out any pockets of air. Roll the pin over the top of the tin to cut off the excess pastry. Use your thumbs to ease the pastry just slightly higher than the rim of the tin, to allow for shrinkage. Prick the base well with a fork and chill the case for another 20 minutes.
To ‘blind’ bake the pastry line the pastry case with a sheet of crumpled greaseproof paper and fill with pennies (they are made from copper and they conduct the heat fabulously well). Bake for 12– 15 minutes until the pastry is firm. Carefully remove the paper and pennies, then return the tin to the oven and bake for a further 5– 7 minutes until the pastry is thoroughly cooked and starting to colour.
Remove it from the oven and set aside on a wire rack. Reduce the oven temperature to 180 ° C/ 350 ° F/ gas 4.
While the pastry case is chilling, make the filling. Bring the wine and 2 tablespoons of water to the boil in a small pan, remove from heat and add the dried mushrooms; leave them to soak while you get on with the rest.
Heat the oil in a frying pan, add the sliced onions, garlic and thyme and stir well. Cover with a dampened disc of greaseproof paper, pressed directly onto the surface of the onions and cook over low heat for about 20 minutes. Remove the paper and add the fresh mushrooms together with the dried mushrooms and their soaking liquid. Cook over medium heat, stirring constantly, for about 3 to 5 minutes until the mushrooms are softened. Remove from the heat and season with plenty of pepper. Leave to cool.
Beat the eggs into the cream then stir into the cooled mushroom mixture. Spoon the mixture into the pastry case. Scatter the cheese over the top followed by the walnuts.
Bake for about 35 minutes until the filling is set in the middle. Leave the tart to settle for about 5 minutes before carefully removing the pastry case. Yam yam!
250g unsalted butter, softened
250g caster sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature, beaten
250g self-rising flour
pinch of salt
30g cocoa powder
2 tablespoons milk
Orange Cardamom and coffee mix:
Zest of 2 oranges
12 cardamom pods
12 coffee beans
2 tablespoons dark shaved chocolate
100gr of chocolate (70% cocoa solids)
100ml of double cream
1 cake tin, greased
Put the butter into the bowl of a free-standing electric mixer and beat until very creamy. Gradually beat in the sugar and the vanilla essence. Keep beating (scrape down the sides of the bowl from time to time) until the mixture is much lighter in colour and very fluffy in texture. Gradually add the eggs and the flour, 1 tablespoon of flour with 2 tablespoons of the bitten eggs, to prevent the mixture from curdling. Sift the remaining flour and the salt into the bowl and gently fold in using a large metal spoon until you can no longer see any streaks or specks of flour.
Preheat the oven to 180 ° C/ 350 ° F/ gas 4.
Transfer half the sponge mixture to a second mixing bowl.
Sift the cocoa powder onto one portion of sponge mixture, add the milk and fold in until completely mixed, with no streaks of cocoa.
Ground the cardamom and coffee beans and use an espresso machine to filter the mixture. Use 2 tablespoons of the espresso coffee produced (drink the rest is divine!). Alternative (if you do not have an espresso machine) you can ground the pods to a powder and use 2 tsp of instant coffee into 2 tbsp of water to dissolve them.
Add the cooled coffee liquid to the other portion of sponge mixture with the orange zest and stir until thoroughly combined.
Spoon the mixtures into the prepared tin, adding a spoonful of each alternately and scattering the shaved chocolate over the mixture. Gently bang the tin on the worktop to eliminate any pockets of air. Marble the 2 mixtures by drawing a knife swirling it and gently smooth the surface.
Bake for 1– 1 ¼ hours until the cake is well risen and a knife inserted into the centre comes out clean.
Set the tin on a wire rack remove the cake and leave to cool completely. Spread the chocolate ganache over the top of the cake. Happy coffee time!