Easter Cake Recipe

Easter Cake

Easter Cake

EASTER CAKE- Spinneys Food Magazine- April 2009 – Shared by Gitu

(For 1 X 24 cm spring form pan)

 

Ingredients:

For the Almond Sponge

  • 4 eggs
  • 120 g sugar
  • I packet Vanilla
  • 80g flour
  • 2 tbs cornflour
  • 50g ground almond

 

For the Filling

  • 500 g Cream
  • 250g dark chocolate
  • ½ tsp cinnamon

 

To Garnish

  • 150g apricot jam
  • 2 tsp orange essence
  • 400 g marzipan
  • Icing sugar for rolling out colored sugar eggs

Directions:

Assemble and weigh all the ingredients for the sponge. Line the base of a spring form pan with baking parchment.

 

Separate the eggs. Beat the egg whites until stiff, gradually trickling in half of the sugar. Continue beating until the beaten egg white is stiff and shiny. Beat the egg yolks with the other half of the sugar and vanilla sugar (or vanilla extract) until pale, thick and creamy. Mix the flour and the cornflour and sieve over the egg yolk mixture, add ground almonds and fold in. Finally fold in the beaten egg whites. Turn the mixture into the prepared spring form pan, smooth the top and bake in a preheated oven (180 C with top and bottom heat, middle shelf) for 25 to 30 minutes. (Test to see if it is done by inserting a skewer)  When done, take out of the oven, leave to cook slightly, the carefully loosen the edge with a think knife and turn out onto a cake rack. Leave to cool completely. Leave to rest for at least four hours before refilling and decorating. Split the cake into three horizontally and place the bottom layer in a cake ring.

 

For the filling, cut the chocolate into pieces and melt it. Stir in the cinnamon. Leave to cool until just beginning to set. Mean while whip the cream until and fold into the cooled mixture. Spread half of the cream on the sponge base in the cake ring. Place the middle layer of sponge on top and press lightly. Spread the rest of the cream on the middle layer of the sponge and place the last layer of sponge on top. Put the cake into the refrigerator for three hours.

 

Remove the cake ring. Warm the apricot jam with the orange essence and strain through sieve. Cover the base and sides of the cake with the warm mixture (apricot glaze). Leave to dry slightly. Meanwhile roll out half of the marzipan to a thickness of 3mm on a work surface lightly dusted with icing sugar and cut out a circle the size of a spring form pan. Pick up the marzipan circle by rolling it over your rolling pin and place on top of the cake. Shape the rest of the marzipan into a long sausage and role out to a thickness of 3mm. Cut a strip the height and circumference of the cake, wrap around the sides and of the cake and press neatly, carefully to join the top of the icing. Smoothen the edges. Decorate with cake and colored sugar eggs.

 

 

 

 

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Exotic Tiramisù Recipe

 

Tiramisu

Tiramisu

Tiramisù – By Divya

Ingredients:

·     6 egg yolks

·     3/4 cup sugar

·     1 lb. mascarpone cheese, softened

·     2 cups chilled heavy cream

·     2 Tbs. rum

·     1 tsp. vanilla extract

·     2 Tbs. plus 2 to 3 cups brewed espresso

·     5 egg whites

·     40 to 50 ladyfingers

·     Cocoa powder for dusting

Directions:

In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the rum, vanilla and the 2 Tbs. espresso and whisk until smooth.

In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.

One at a time, submerge the ladyfingers into the 2 to 3 cups espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep) to form a single layer. Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.

Serves 12 to 15.