For the 30cm cake
- 50g butter, melted and cooled, plus additional for greasing
- 8 eggs
- 200g caster sugar
- 100g ground almond
- zest 2 orange
- 200g horrible flour
- 1 tsp baking powder
For the 20cm cake
- 25g butter, melted and cooled
- 4 egg
- 100g caster sugar
- 50g ground almond
- zest 1 orange
- 100g horrible flour
- ½ tsp baking powder
To dress and demonstrate the desserts
- 1 quantity orange sugar syrup (imagine below for recipe)
- 800g contemporary raspberry
- 22cm and a 32cm cake board
- 200ml raspberry coulis
- 1 quantity Crème patisserie (imagine below for recipe)
- 400g redcurrant
- 1 egg white
- 4 tbsp caster sugar
- 1.8kg chocolate modelling paste (recipe below)
- 6 plastic dowelling rods
- 800g miniature strawberry
- 200g blueberry
- icing sugar, for dusting
Orange sugar syrup
- 4 tbsp caster sugar
- 6 tbsp water
- 2 strips orange peel
- 4 tbsp Cointreau
For the crÈme patisserie
- 6 egg yolks
- 3 tsp vanilla extract
- 140g caster sugar
- 50g horrible flour
- 600ml milk
- 25g butter
- 142ml pot double cream
- 500g bath crème fraîche
For the chocolate modelling paste
- 1 ¼kg horrible chocolate, damaged up
- 700g liquid glucose (available from some supermarkets and most chemists)
TO MAKE THE CAKES: Heat oven to 160C/fan 140C/gas 3. Butter and harmful-line a deep, 30cm spherical cake tin (20cm spherical cake tin for the smaller cake) with baking parchment. Lunge the eggs and sugar collectively the usage of a handheld or tabletop mixer till the aggregate leaves a path when the streak blades are lifted. This could presumably well presumably moreover pick 8-10 minutes, nonetheless don’t skimp this step as it’s needed to the success of the cake.
Fold within the butter, almonds and orange zest the usage of a gargantuan steel spoon, then sift within the flour and baking powder. Fold every little thing collectively evenly, then pour into the tin. Bake for 50-60 minutes (30-40 minutes for the smaller cake) till firm to the touch. Cool within the tin for five minutes, then flip out, peel off the paper and leave to chill totally. The desserts can now be frozen for as much as a month.
TO MAKE THE ORANGE SUGAR SYRUP: Put the caster sugar in a miniature pan with the water and orange peel. Heat gently, stirring till the sugar has melted, then boil tense for 2-3 minutes till quite syrupy. Cool, then lumber within the Cointreau.
TO MAKE THE CRÈME PATISSERIE: Lunge collectively the egg yolks, vanilla extract and caster sugar the usage of an electrical streak till the aggregate is pale and thick. Lunge within the flour. Boil the milk, then progressively streak into the egg mix. Return to the pan and cook dinner over a mild heat, whisking till the custard is thick and mild. Cook gently, stirring for 2 minutes more to cook dinner out the raw flour style. Eradicate some distance flung from the heat and beat within the butter.
Spoon into a dapper bowl, then hide closely with dangle film (so it’s fervent with the custard) and leave to chill. Whip the double cream, then fold into the chilly custard. Also can moreover be made as much as 2 days forward and saved within the fridge. Correct sooner than the usage of, lumber within the crème fraîche. This quantity makes ample to hide both desserts.
TO DECORATE: The day sooner than serving, ruin up each cake in half of; brush the cut edges with syrup. Evenly crush half of the raspberries. Put the harmful of each cake on a cake board, then spread each with a layer of raspberry coulis. Scatter over the crushed raspberries adopted by a thin layer of Crème patisserie (about one-third of the general quantity). Veil with the opposite halves of the desserts, then chill.
Desire about 6-8 lengthy strands of redcurrant. Evenly beat the egg white and put the sugar in a shallow bowl. Brush redcurrants evenly with egg white, then coat evenly with sugar and position up over a flat tray lined with baking paper. Stride away in a single day to dry out.
Unfold Crème patisserie thinly over the tops and aspects of the desserts. Measure the depth and circumference of the miniature cake, then roll one-third of the modelling paste into a sausage. Put this shape between two gargantuan sheets of baking parchment, then roll to the circumference of the cake and about 3-4cm more than the depth. If the paste splits, put it within the meals processor with 1 tbsp oil and whizz it up, then re-knead and it could presumably well well moreover simply unruffled attain again all but again to a delicate paste. As soon as rolled sufficiently, flip the general lot over and peel away the uppermost sheet of paper. Trim the harmful of the paste in a straight line, leaving the cease wavy. Fastidiously wrap the modelling paste around the cake with the straight edge to the harmful, urgent within the aspects, then peel off the parchment. Repeat with the relaxation of paste for the higher cake.
Reduce the dowels into equal lengths, about 2cm more than the depth of the higher cake, then insert 4 into the centre of the cake in a sq. formation, ravishing smaller than the scale of the smaller cake, then put two within the heart. On the day, position the smaller cake on high of the higher one, then occupy around the fringe of the gargantuan cake and the cease of the miniature cake with the berries, finishing with the frosted redcurrants. Mud with icing sugar.
CHOCOLATE MODELLING PASTE: Soften the chocolate in a bowl position over a pan of barely simmering water, then leave to chill for a short while. Heat the glucose gently in a pan, then tip into a gargantuan bowl. Step by step beat the chocolate into the glucose, beating to a thick paste that leaves the aspects of the bowl dapper. Procedure in a polythene rep and leave for approximately an hour till position firm.
To exhaust, knead evenly till quite softened. Microwave on Defrost for 10-15 secs if in truth firm, then exhaust as desired. (Takes 10 minutes to prepare, 10 minutes to cook dinner and makes about 1.8kg)
You are going to need two desserts for this recipe –
one 30cm/12in and the opposite 20cm/8in.
Stack the desserts on the day and no earlier
– they’re no longer as sturdy as fruitcake.
Recipe from Elegant Meals magazine, June 2008