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2112
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Ruchi Bhatia
This beautiful recipe belongs to chef Bo Friberg.This is a showy kind of cake that will have your friends and family oohing and aahing even before they discover how delicious it is...
looks stunning
METHOD- FOR CHOCOLATE SPONGE CAKE.
Brush butter and flour over the inside of 2 cake pans ,10 inches.
Place the eggs,sugar,and salt in a mixer bowl.heat over simmering water to about 110 degree F,whipping continuously. Remove from the heat and whip at high speed untill the mixture has cooled and is light and fluffy.
Sift the flour ,cornstarch, and coca powder together and fold into batter by hand. Fold in the melted butter.divide the batter between the prepared tins.
Bake immediately at 205 degree C for 15 min.let the sponge cool before removing.
METHOD FOR VANILLA SPONGE CAKE.
Grease and dust 2 ,10 inches pan.
Whip the vegetables oil and the yolks together just untill combined. stir in the water and vanilla essence.
Sift flour,one-third of the sugar,the baking powder,and the salt. Stir this in to egg-yolk mixture, then whip at high speed for 1 minute. Reserve.
Whip the egg white into a foam. Gradually add the remaining sugar and continue whipping untill stiff peaks form.
Carefully add the meringue into the reserved batter. Divide the batter between the prepared pans
Bake at 190 degree C for 25 min.
METHOD- OF ASSEMBLING PUZZLE CAKE.
cut about one-third of the top of both the plain sponges and reserve for another use.slice the remaining two-third of each plain sponge horizontally in half.
Trim just enough off the top of the chocolate sponge to make the top even,then cut the sponge into 3 layers each.(you need 5 layers of sponge cake ,1/4 inch thick ,3 chocolate and 2 vanilla). Cover 2 of the chocolate layers and reserve.
Place 2bof the remaining chocolate layer on the cardboard cake circle for support. Brush the liquor to moisten. Preserve 6 ounce of strawberry butter cream to cover from.outside
Spread the remaining strawberry buttercream ,1/8 inch thick evenly over each of the chocolate layers on the cardboard circles.
Place a vanilla sponge layers on buttercream on each cake. Spread another 1/8 inch layer of strawberry buttercream on top.
Continue layering,alternating chocolate and vanilla layers n each cake,spreading a 1/8 inch thick layer of buttercream. You should stop with the plain sponge as the top layer.keep this in refrigerator untill buttercream is completely set.
Using a thin chef knife dipped in a hot water,cut a cone shaped piece from the top of each cake,8 inches in diameter at the top of the cake and approximately 2 inches at the bottom place one hand flat on cake and use a spatula to help you remove cone by inverting it on your hand.place the cone flat side down on the cardboard. Repeat with the second cake. Set the cone shape aside.
Ice the inside of the crater and the remaining top edge of the each cake with a layer of Chocolate buttercream ,1/4 inches thick.
Place the reserved Chocolate sponge flat on the top of each cake.place card board cake circle on the top and invert the cake do the uncut chocolate layer are now on the bottom.
Gently press the top around the hole in and down so it touches the bottom of the cake and you have cone shaped crater again. Repeat with second cake.
Ice the new crater with layer of Chocolate buttercream. Replace the cone in the crater.
Trim the sides of cake to make them even
Cover the outside of cake with vanilla buttercream and then cover it with Chocolate cake crumbs.
Book -The advanced professional pastry chef by chef Bo Friberg.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
payal jain
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