My fanfiction and other random ramblings

Srebrna, Skald Arkadii (and thoughts on writing)

Baking with Lizzy – Chocolate and blackberry cake – chapter 17

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Chocolate base:

3 eggs

200g cake flour (you can mix wheat flour with potato flour, although no more than half of volume may be potato)

150-200g sugar

1-2 tsp vanilla sugar

1 tsp baking powder

3 tbsp of dark cocoa

butter and breadcrumbs for the tin

Heat the oven to 200 C.

On the bottom of a cake tin (the type with removable bottom) put a large piece of baking paper. Snap the sides on the base in such a way that only the bottom is covered with the paper. Cover sides of the tin with butter and dust with breadcrumbs.

Separate the eggs and put the whites to be chilled in the fridge. Once chilled, start whipping these with a mixer. Add the sugar bit by bit during whipping. The foam should be visible, but doesn’t have to be stiff.

Slow the mixer down to minimum. Add, by spoon, flour, baking powder and cocoa mix. Once blended, add the yolks.

Pour the mix into the cake tin and bake in the oven for 20 minutes. Should raise and show bubbles in the structure. Depending on the size of the tin, will be enough for 2 or 3 layers. Take out, remove the rim, move the cake to a cooling rack. Once cooled, cut into layers.

This goes quickly enough to let you prepare another batch when the first one is baking.

Between layers:

Fruit – a lot. A lot a lot.

Dulce de leche – a can/a jar.

When the cake is properly cold, make a mix of tea and raspberry juice (for ‘sober’ cakes) or tea and stronged spirits (for adult cakes). Sprinkle on drier parts of the cake, make sure everything is equally moist.

Cover four pieces with thin layer of dulce de leche.

Take the seasonal fruit (raspberry, bilberry, blackberry) or preserves, or canned peaches (will require cutting up into tiny pieces) and cover 3 cake layers with them evenly. Do not spread to the very edge.
In case of red fruit, set some aside now.

Make whipped cream from 0,5l of double cream (carefully, not to allow it to suddenly become butter). Divide, 1/3 put into fridge. Mash the fruit into pulp, mix well with the whipped cream. The more fruit, the runnier it will become!

Spread over the fruit on 3 layers, put the last layer on top.

Pipe the cream on the top in a ring. Put the fruit in the middle. With a straight flat knife, remove excess cream from the sides of the cake. Put into refridgerator and keep chiller until ready to be served.

Add dribbles of melted chocolate on the sides, once the cake chilled.

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Written by Srebrna

2018/06/16 at 02:43

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