Chocolate & Mixed Berry Cake

Shortcake base:
 
150 g flour
100g butter
50 g sugar
1 egg yolk
grated rind of lemon
vanilla extract
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.


Spongecake Base:
 
5 eggs
180 g sugar
150 g flour
70 g cornflour
1 tsp baking powder
2 tbsp warm water
vanilla
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.
Cool. 

Cut the base into 3 circles.

Cream:
 
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

For cake:
  
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.

How To Make The Chocolate Collar From:

The pink whisk
SinFoodie
make a chocolate collar for a cake  

How To Make The Fondant:

recipe-for-home-made-fondant-sugar-paste

How To Decorate The Cake With Chocolate:

how & why to temper & melt chocolate
how to make chocolate garnishes
how to make chocolate garnishes decorations tutorial PART 2

 

The applications to series 3 of MasterChef Ireland launched today!!!!!

                                   http://www.rte.ie/masterchef

RASPBERRY LAYERED CAKE

Shortcake base:

150 g flour
100g butter
50 g sugar
1 egg yolk
grated rind of lemon
vanilla extract
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.

Chocolate sponge:

5 eggs
200 g sugar
8 tbsp corn flour
3 tbsp cocoa powder
1 tsp baking powder
vanilla extract
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.
Mix egg yolks with 2/3 of sugar until its doubled.
Gently fold egg yolks into the egg whites.
Sieve in the flour,cocoa powder & baking powder,mix as little as possible until its combined.
Bake in prepared 26cm round tin in preheated oven at 220C for 20-30 min or until its ready.
Cool.

Raspberry-Cream Filling:

1 cup of raspberries
1 dl dusting sugar
500 ml double cream
vanilla extract
4 tsp gelatin
3 tbsp water
Whisk the cream with sugar until stiff.Add couple of drops of vanilla extract.
Prepare the gelatin by following the instructions on the packet.Add to the cream.
At last gently fold in the raspberries.

Some apple juice or cooled coffee for moisturizing the sponge
ca 200 ml Blackcurrant Jam
flaked coconut to decorate

Bringing it together:

1.Bake all the cake`s bases.Cool.
2.Make the cream.
3.Place the shortbread base on to the serving plate..
4.Cover it with Blackcurrant Jam.
5.Cut the chocolate sponge into two circles.
6.Place one of the chocolate sponges over the jam.
7.Moisten the chocolate base with some juice or coffee.
8.Cover it with half of the cream.
9.Lift the second sponge onto the cream.
10.Moisten.
11.Cover the top & sides of the cake with the rest of the cream.
12.Let it set in the cool place for few hour or overnight.
13.Sprinkle the cake with shredded coconut & decorate as you like just before serving.

SORREL FRITTATA

1 handful of sorrel (find it here),chopped

4 boiled potatoes,sliced

4 eggs

150 ml milk(you can combine it with sour cream or natural yogurt)

1 small red paprika,chopped or sliced

half onion,chopped finely

4 tbsp flour

0,5 tsp salt

parsley

Heat the pan (about 25 cm diameter)on the medium heat.Add a good knob of butter.
Arrange the sliced potatoes over the bottom,cook until golden brown then turn around.
Mix everything else,season,pour over the potatoes.Cover & cook about 10 min or until you can see it starts to turn crisp on the bottom.
Now place it under the grill (uncovered) until ready.
Serve with fresh salad & mayonnaise.

Apple Traybake with Raisins & Almonds

After lovely few summery days we are now back to black here in Ireland so one big warming cake is a necessity.I was in the mood for something extra sweet & fruity so I came up with this traybake to meet the needs:)

Base:

400 g flour
250 g butter,at room temperature
125 g sugar
1 egg
1 tsp cinnamon
1 tsp  baking powder

Filling:
500g-800g apples,cored & chopped
125 g sugar
100 g raisins
50 g chopped almonds(you can also use hazelnuts instead)
1 tbsp brandy( optional :) )
4 tbsp raspberry jam

With a wooden spoon beat the butter & the sugar together until smooth.
Add egg,stir in the flour mixed with baking powder & cinnamon.
Using your hands knead the mix together.Take a small bit of the dough for the hearts to decorate the cake.
Butter and line a 20 x 30cm baking tray with baking paper.
Press the dough over the baking tray.
Spread with raspberry jam.
For the filling mix all ingredients together & scatter over the base.

For the hearts roll out the rest of the dough to about 1/2 cm thick. Cut out your shapes & arrange over the cake.

Bake at the 220C for 30-40 min,until golden brown.