Festive cake,
Last Updated on
ingredients
For the decorative brush strokes you need
340 g white candy to taste edible food colouring powder
Corpus
340 g room temperature margarine 340 g powdered sugar 5 pcs egg 340 g flour 2 KL baking powder 2 pcs lemon (zest) 2 KL vanilla extract pinches salt
Buttercream
300 g room temperature unsalted butter 750 g caster sugar 2 tbsp milk 1 KL vanilla extract 1/4 KL salt 1 tbsp raspberry jam to taste pink food colouring
For the cake filling and decorations you will need
60 g lemon curd lemon cream 40 g freeze-dried raspberries
progress in the video above
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1.
To prepare the cake, start by preheating the oven to 180°C
2.
To prepare the decorative elements of the chocolate, add a few tablespoons of melted chocolate to the bowl in addition to the confectionery. Mix well together.
3.
Using a spatula, make right angle strokes of this mixture on the baking sheet/silicone mat. Let the decorations stand at room temperature until completely set.
4.
Continue by preparing the mixture for the body. Add the margarine, sugar, eggs, flour, baking powder, bark, vanilla and salt to a bowl. Stir together thoroughly.
5.
Divide the mixture evenly into 3 parts and bake in the preheated oven for 20-25 minutes. The cake shell is done when it is golden in colour and ‘bounces’ when lightly pressed with a finger.
6.
While the cake shell is cooling, make the filling. In a bowl, add the butter, icing sugar, milk, vanilla, salt, jam and food colouring. Mix together well until the mixture is light and fluffy. Transfer the prepared mixture to a piping bag.
7.
Shape the prepared and cooled cake into 3 equal pieces. Slit the tip of the filling bag and apply the first layer of cream on top of the bottom casing. If you have lemon curd available, add it to the center of each layer of filling between the shells. Press each new layer of casing gently with the palms of your hands to ensure the cake stays flat.
8.
Place the last layer of casing on top, with the flat uncut edge facing up. Cover the sides and top of the cake completely with the cream. Use a cake scraper or rectangular spatula to get a smooth surface, and save any leftover unused cream for later gluing decorations to the side of the cake.
9.
Place a handful of freeze-dried raspberries in a small bowl to use for decorating the top of the cake. Put the rest of the raspberries in the medium bowl, crush the raspberries but keep them coarse rather than finely minced. Decorate the bottom third of the sides of the cake with the crushed raspberries and add a little to the top of the cake as well. Refrigerate the cake for 20 minutes.
10.
Finally, carefully remove the decorative chocolate strokes from the silicone mat or baking sheet, and stick them to one side of the cake. Start from the top edge and work progressively down to the base, allowing the layers to overlap. Large flowers will also look beautiful on the cake. Serve sliced and serve with fresh raspberries and enjoy a glass of Prosecco.
11.
See detailed recipe progress using the Titanum Chef Paissier XL food processor.
12.
Good taste!
