I made this cake for ma younger brother's birthday party..and everyone just loved it :) recipes was followed from chef Elan.Must try this delicious cake..
Recipe
For Butter Cream Frosting
250 gm Sugar
60 ml Water
4 nos Egg White
500 gm Unsalted Butter (room temperature and chopped)
For Almond Cake
100 gm Almond Flakes
100 gm Sugar
150 gm Hazelnut Spread (Nutella / Ferrero)
300 ml Sugar Syrup (Mix 200ml Water with 100gm Sugar)
3 pcs Vanilla Sponge
Vanilla Sponge Cake Recipe:
4 nos Whole Eggs
110 gm Sugar
1/4 tsp Vanilla Essence
110 gm Soft Flour
25 gm Melted Butter
Method
1) Whisk eggs and sugar together till fluffy (ribbon state).
2) Mix in vanilla essence.
3) Fold in flour gently. (Refer to video) The way you fold in the flour will affect the end product. Please refer to visual for the proper technique to fold.
4) Last of all fold in melted butter.
5) Grease the sides and bottom of a 20cm (8") cake ring.
6) Pour the batter into the ring till 3/4 full.
7) Bake in oven at 180 C (356 F) for 25 to 30 minutes till golden brown and edges of cakes is the same texture as the center. Altenatively you may also insert a toothpick to the center of cake, if it comes out clean then you know the cake is done.
Part 1 (Making The Frosting)
1) Place sugar in a heavy pot and pour water covering it evenly.
2) Bring it to a boil (do not stir) until soft ball stage which is about 240F / 116C. Refer to video on how to check consistency without a thermometer.
3) Remove from heat and immediatelt start to whisk egg whites together till fluffy.
4) By the time the egg whites are fluffy the sugar syrup should have cooled a little. Pour sugar syrup while still whisking the egg white. The correct technique would be to let the sugar syrup flow down the sides of the mixing bowl thus cooling it further.
5) Continue to whisk even after pouring in the sugar syrup to cool down meringue.
6) Once meringue has cooled to a warm temperature, add in butter and mix till smooth. If meringue is too hot, the butter will melt and become
Part 2 (Assembling The Cake)
1) Saute almond flakes and sugar together in a pot over medium heat tossing it continuously for sugar to caramelise and coat almonds evenly.
2) When almonds are cooled,pound it a little to loosen the almond pieces.
3) Mix the hazelnut spread with 500gm of butter cream.
4) Place the first piece of vanilla sponge on a cake board, brush with sugar syrup and coat it with the butter cream. Place the second piece on top and coat it evenly doing the same for the third piece of vanilla sponge as well.
5) Coat the whole cake with generous amount of butter cream and sprinkle caramelised almond on top and on the sides. Decorate as per your desire and serve.
Recipe makes 1 X 20cm (8") Round Cake Ring
For Butter Cream Frosting
250 gm Sugar
60 ml Water
4 nos Egg White
500 gm Unsalted Butter (room temperature and chopped)
For Almond Cake
100 gm Almond Flakes
100 gm Sugar
150 gm Hazelnut Spread (Nutella / Ferrero)
300 ml Sugar Syrup (Mix 200ml Water with 100gm Sugar)
3 pcs Vanilla Sponge
Vanilla Sponge Cake Recipe:
4 nos Whole Eggs
110 gm Sugar
1/4 tsp Vanilla Essence
110 gm Soft Flour
25 gm Melted Butter
Method
1) Whisk eggs and sugar together till fluffy (ribbon state).
2) Mix in vanilla essence.
3) Fold in flour gently. (Refer to video) The way you fold in the flour will affect the end product. Please refer to visual for the proper technique to fold.
4) Last of all fold in melted butter.
5) Grease the sides and bottom of a 20cm (8") cake ring.
6) Pour the batter into the ring till 3/4 full.
7) Bake in oven at 180 C (356 F) for 25 to 30 minutes till golden brown and edges of cakes is the same texture as the center. Altenatively you may also insert a toothpick to the center of cake, if it comes out clean then you know the cake is done.
Part 1 (Making The Frosting)
1) Place sugar in a heavy pot and pour water covering it evenly.
2) Bring it to a boil (do not stir) until soft ball stage which is about 240F / 116C. Refer to video on how to check consistency without a thermometer.
3) Remove from heat and immediatelt start to whisk egg whites together till fluffy.
4) By the time the egg whites are fluffy the sugar syrup should have cooled a little. Pour sugar syrup while still whisking the egg white. The correct technique would be to let the sugar syrup flow down the sides of the mixing bowl thus cooling it further.
5) Continue to whisk even after pouring in the sugar syrup to cool down meringue.
6) Once meringue has cooled to a warm temperature, add in butter and mix till smooth. If meringue is too hot, the butter will melt and become
Part 2 (Assembling The Cake)
1) Saute almond flakes and sugar together in a pot over medium heat tossing it continuously for sugar to caramelise and coat almonds evenly.
2) When almonds are cooled,pound it a little to loosen the almond pieces.
3) Mix the hazelnut spread with 500gm of butter cream.
4) Place the first piece of vanilla sponge on a cake board, brush with sugar syrup and coat it with the butter cream. Place the second piece on top and coat it evenly doing the same for the third piece of vanilla sponge as well.
5) Coat the whole cake with generous amount of butter cream and sprinkle caramelised almond on top and on the sides. Decorate as per your desire and serve.
Recipe makes 1 X 20cm (8") Round Cake Ring
Posts
No comments:
Post a Comment