Summer celebration cake recipe
Serves
28
Decoration
time 45 minutes plus chilling
15cm
(6 inch) and 20 cm (8 inch) round bought or homemade rich chocolate cake - click here to see
25
cm (10 inch) round platter
Double
quantity white chocolate ganache – click here to see
375g
(12 oz) white chocolate
500g
(1 lb) soft fruits (e.g. strawberries, raspberries, blueberries and
redcurrants)
100g
(3 ½ oz) redcurrant jelly
Put
the larger cake on the platter. Use a palette knife to spread two – thirds of
the ganache over the top and sides. Position the smaller cake on top and cover
it with the remaining ganache.
Break
the chocolate into small pieces and put them in a bowl over a pan of gently
simmering water. Leave until the chocolate has melted. Use a piece of string to
measure the circumference of the cakes and 2 cm (¾ inch) deeper.
Spread
the melted chocolate over each strip of paper to within 1 cm ( ½ inch) of the
ends and almost to the edges. Leave for 1-2 minutes until the chocolate has
cooled slightly (but not started to set), then wrap the short strip around the
small cake and the longer strip around the larger cake, paper side out.
Chill
the cakes for about 30 – 60 minutes or until the chocolate is brittle, then carefully
peel away the paper. Pile the fruits over the top of each cake, letting the
redcurrant sprigs spill slightly over the sides.
To
glaze the fruits melt the redcurrant jelly with 1 tablespoon water until
smooth. Use a pastry brush to coat the fruits evenly with the mixture.
Tips
For
an even more intense chocolaty experience make up an extra quantity of
chocolate ganache and use it to sandwich the cakes together in 3 layers.
An
extra pair of hands will make the job of wrapping the collar around the larger
cake easier.
0 Reviews: