INGREDIENTS
CAKE
240 grams (8.5oz) margarine/ butter
240 grams (8.5oz) white chocolate
185 milliliters (6.2 fl. oz) cold water
1 1/2 cups sugar
2 large eggs, room temperature
125 grams (4.4 oz) light sour cream
1 cup self-rising flour
1 3/4 cups all-purpose flour
3/4 rind one lemon
3/4 rind one orange
CURD
300 milliliters lemon, orange and grapefriut juice (about two lemons, two oranges and one grapefruit)
zest of 1 1/4 lemons
zest of 1 1/4 oranges
zest of 1 grapefruit
⅔ cups of sugar
5 egg yolks
¼ teaspoon salt
115 grams (7 tbs) unsalted butter
GANACHE
550 grams white chocolate, I used Callebaut
180 milliliters cream
INSTRUCTIONS
CAKE
Preheat oven to 150°C / 300°F. Grease and line a 8” round cake pan
Melt butter, chocolate, water and sugar in a medium saucepan. Allow to cool for 10 mins.
In a small bowl, lightly beat eggs and add the sour cream along with the rind.
Meanwhile, in a large bowl, sift flours together. Add egg mixture to the flours. Don’t fully combine. Gradually add the chocolate mixture until combined. Pour in tin.
Bake for approx 2 hours or until a skewer comes out clean.
Cool the cake in the tin for 1 hour. Remove from the tin and cool completely on a wire rack before icing.
CURD
In a saucepan, heat the juice until it reduces to about 150mL. Allow to cool for 5 minutes.
Combine the eggs, sugar and zest, whisking until the mixture is lighter in colour.
Slowly pour the juice into the egg mixture, whisking constantly. Stir in salt.
Place water in a medium saucepan on medium heat, and set the bowl of curd over it. Stirring constantly with a wooden spoon, continue to heat the ganache until it reaches 77°C / 170°F. At this point you will notice it has thickened. Take the curd off the heat and stir in the butter.
Push the curd through a strainer into a heatproof container. Allow the mixture to reach room temperature, then cover tightly and store in the refrigerator. This curd will last for several weeks.
GANACHE
Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 42°C / 107°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.
In the morning, whip the ganache on high for 3 to 4 minutes to make it spreadable. I also added two drops of Americolor Lemon Yellow and twice as much Wilton Creamy Peach food colours.
ASSEMBLY
Cut the cake into three layers. Add a filling of ganache, making a slight dam around the outside of the cake.
Add two tablespoons of curd into each filling layer. Top with the next layer of cake and repeat.
Chill cake for 15 minutes before applying a crumb coat of ganache to the top and sides of the cake. Chill for another 15 minutes.
Spread a nice amount of ganache over the entire cake, and top with your favourite flowers.
Cake should remain chilled, and remove from fridge 30 minutes prior to eating so it's flavours are nice and intense.
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