November 14, 2012

this is yummy

What a great way to dress up your party or dessert bar or just spoil yourself on a rainy weekend!
 This is Vanilla and White Chocolate Layer Cake. What can be better? Maybe only more of them..
The original recipe has cornflakes [as seen on a photo] as one of the ingredients. I replaced them with a crushed meringue because to me white chocolate doesn't go well with cornflakes.    
Makes 4 individual cakes.
Vanilla Almond Sponge:
3 large egg whites (room temperature)
1 tablespoon granulated sugar
1 cup ground almonds
1 cup icing sugar (sifted)
3 large eggs
1/4 cup all-purpose flour
1 1/2 tablespoon unsalted butter (melted and cooled)
2 tsp. vanilla extract 
1. Line 2 large baking trays with parchment and grease it with butter.
2. Beat the egg whites in a bowl until they form soft peaks.
3. Add the sugar and beat until the peaks are stiff and glossy.
4. Beat the almonds, icing sugar and eggs in another bowl until light and voluminous.
5. Add the flour and beat until the flour is just combined.
6. Fold the meringue into the almond mixture.
7. Fold in the butter and vanilla extract.
8. Pour batter to tray and use a spatula to spread it out thinly
9. Bake in a preheated210°C oven until lightly browned and just springy to the touch, about 5-9 minutes.
10. Run a knife along the edges to loosen the cake form the pan.
11. Peel of the parchments paper flip and cover the cake while it cools.
12. Cut 16 7cm (2 3/4") diameter rounds of cake and set aside

Vanilla Buttercream:
2 large egg whites
3/4 cups unsalted butter (at room temperature)
2 tsp. vanilla extract
1. Whisk the sugar and matcha into the egg whites in a bowl over a pan of simmering water until the mixture is hot to the touch, about 3 minutes. (The sugar should be dissolved and the mixture should look like shiny marshmallow cream.)
2. Remove the bowl from the heat and beat until the cream is cool, about 5 minutes.
3. Beat in the butter one stick at a time.
4. Beat the mixture until it thickens and becomes smooth, about 5-20 minutes.
5. Fold in vanilla extract and set aside.

White Chocolate Ganache:
150g white chocolate (finely chopped)
1/2 cup heavy cream
1. Heat cream until very hot
2. Pour onto chopped chocolate and whisk until smooth and set aside

You will also need a handful of coarsely crushed meringue (mine came from a local supermarket) and 5 bisquits, coarsely crushed
To assemble: 

1. Place rounds of sponge at the base of the food ring
2. Spoon in buttercream over the sponge
3. Sprinkle meringue
4. Place round of sponge
5. Pour in ganache
6. Sprinkle crushed bisquits
7. Repeat steps, ending with buttercream or the ganache
8. Top with extra meringue and berries if desired. Sprinkle with powdered sugar.
Note: Placing a sheet of parchment paper (found in a supermarket) around the sides of the rings will make it easier to unmold. The rings can be found in any restaurant supply store or online.
The original recipe was published here.
Photo by { a swoonful of sugar} 

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