January 1st 2009 06:00
Makes a lucky star cake
For vanilla sponge cake
5 egg yolks
5 egg whites
150 gm sugar
130 gm plain flour, sifted
85 gm butter, melted
For butter layered cake
450 gm butter
310 gm sugar
½ tablespoon ground cinnamon
½ tablespoon ground nutmeg
½ tablespoon ground cloves
½ tablespoon ground cardamom
12 egg yolks
6 egg whites
1 teaspoon vanilla essence
200 gm plain flour
50 gm cornflour
For butter cream
50 gm water
120 gm sugar
½ teaspoon lemon juice
500 gm butter
½ tablespoon chocolate paste
For chocolate glazing
300 gm chocolate, melted
100 gm corn oil
glazing gel, as needed
raspberries, as needed
mint leaves, as needed
1. Preheat the oven to 190ºC. Grease and line a 40 x 25 X 3 cm square cake tin with greased greaseproof paper.
2. To make the vanilla sponge cake, whisk the egg yolks in a heatproof mixing bowl. Gradually add 20 gm of sugar and continue whisking, until the mixture is pale and yellow, Stir in vanilla essence.
3. Whisk the egg whites in a bowl until stiff. Add 130 gm of sugar, 1 tablespoon at a time, whisking well after each addition, then fold into the egg yolk mixture.
4. Fold in the plain flour until well blended.
5. Fold in the melted butter, mixing only enough to blend thoroughly.
6. Transfer to the cake tin and bake for 18 minutes.
7. Remove from the oven, then transfer to a wire rack until cold. Set aside.
8. To prepare the butter layered cake, increase the oven temperature to 200ºC. Grease and line the bottom of an 8 inch square cake tin.
9. Beat the butter, ground cinnamon, ground nutmeg, ground cloves, ground cardamom and 150gm sugar together until light and fluffy, then gradually beat in the egg yolks, beating well after each addition; do not worry if the mixture curdles slightly.
10. Stir in the vanilla essence.
11. Sift together the plain flour and cornflour, then fold into the egg yolk mixture.
12. Whisk the egg whites in a bowl until stiff. Add 160 gm of sugar, 1 tablespoon at a time, whisking well after each addition, then fold into the egg yolk mixture.
13. Spoon about 120 gm mixture into the prepared tin and level out. Bake in the middle rack of the oven until golden.
14. Remove form the oven; prick the surface of the cake all over with a fork.
15. Spoon another 120 gm of the mixture over the baked layer and level out, bake until golden brown.
16. Repeat this process until all the mixture is used up. When baking the last three layers of the cake, place the tin on the rack about 3 cm from the bottom of the oven. Bake the cake until golden and cooked. It takes longer to bake.
17. Remove the layered cake from the oven, turn out on to a wire rack. Remove the lining paper and leave to cool completely. Set aside.
18. For the butter cream. Put the sugar, lemon juice and water in a pan. Heat gently, stirring until the sugar has dissolved, then boil, without stirring, for 1-2 minutes.
19. Beat the butter until light, then pour over the hot syrup, beating well, until light and fluffy. Set aside.
20. To assembly the lucky star, cut part of the butter layered cake into 3mm thick slices and stack them up.
21. Stamp out a round with a 15cm pastry cutter. Set aside.
22. Cut the butter layered cake into 2cm thick long strips, then cut the strips into 4cm thick slices.
23. Cut each slice diagonally into wedges. Spread butter cream on the long edge of each wedges.
24. Place the vanilla sponge cake on a plate, carefully spread the butter cream on the edge of the cake in a thick layer, smooth the edge with a palette knife. Set aside.
25. Stick the creamed butter layered wedges to the side of the sponge cake.
26. Stick the creamed wedges to the side of the sponge cake but over the top of the first layer of the wedges.
27. Chill for 1 hour.
28. Meanwhile, make the chocolate glazing. Melt the chocolate over double boiler. Leave the melted chocolate to cool for 3 minutes, then remove from the boiler.
29. Stir in the corn oil. Mix well.
30. Remove the cake form the fridge. Dip the edge of the butter layered cake onto the chocolate glazing, until all the edges well coated with the glazing.
31. Chill the cake until the chocolate is set.
32. Remove the cake from the fridge, carefully spread a thin layer of the butter cream in the center of cake, then put the stacked butter layered cake disc over the top of the cake. Brush the cake top with glazing gel.
33. pipe some butter cream on the edge of the cake.
34. Decorate with a small pile of raspberries and mint leaves on top.
**From “Fruity Cakes”**
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