150 g flour
50 g sugar
1 egg yolk
grated rind of lemon
Using your fingertips pinch together the butter,sugar & flour until it resembles the breadcrumbs,add egg yolk,lemon rind & vanilla extract,then knead it into the smooth dough.
Press the dough on to the bottom of the 26 cm baking tin.
Bake at 200C for 10-15 min.
180 g sugar
150 g flour
70 g cornflour
1 tsp baking powder
2 tbsp warm water
Whisk the egg whites until soft peaks form,gradually add 1/3sugar while still whisking.It is ready when egg whites hold its shape on the spoon.
Whisk egg yolks with 2/3 of sugar & warm water.
Gently fold egg yolks into the egg whites.
Sieve in the flour,cornflour & baking powder,mix as little as possible until its combined.Add vanilla for taste.
Bake in prepared 26cm round tin in preheated oven at 190C for 30 min or until its ready.
Cut the base into 3 circles.
500 g soft cheese
200 g white chocolate
200 g mixed berries(frozen)
100 ml fresh cream
2 tbsp sugar
Melt the chocolate in bain marie.Whisk the cream.Mix everything together.
~200 ml Raspberry Jam for filling
Place the shortbread base on to the serving plate.
Cover it with raspberry jam.
Place one of the sponges over the jam.
Spread 1/3 of cream & 1/2 of berries on to the first sponge circle.
Put second circle over.If you wish,you can moisten it with some juice.
On second layer place 1/3 of the cream & the rest of the berries.
Put the third sponge circle on top.
Cover the cake all over with remaining 1/3 of the cream.
Chill the cake(covered) for at least 1 hour,but its best to leave it overnight.
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