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Tag Archives: meringue buttercream

Chocolate Honeycomb Cake

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I made a cake for a colleague’s birthday this week. She likes chocolate, and I like honeycomb, so I created a cake combining the flavours. Chocolate layers, with a meringue and honeycomb buttercream, and lots of chocolate, chocolate Maltesers and honeycomb shards to decorate.

The cake is really easy – a one bowl cake, which I made in the food processor to make it even simpler. The meringue buttercream takes a little time, but is worth the effort. And honeycomb is so quick to make, there’s no excuse to buy it!

Chocolate Cake Ingredients
2 cups sugar
3 cups self raising flour
2 tsps sifted bi-carbonate soda
3/4 cup Dutch cocoa
1/2 tsp vanilla extract
200g softened butter
1 cup natural yoghurt
3 free range  eggs
1 cup hot coffee (instant or brewed)

Method

Preheat the oven to 160 degrees C.  Grease two 20cm round cake tins with butter and line the bases with baking paper. Put all the ingredients in a food processor and blitz until just combined and the mix is smooth. Be careful not to overmix as this will toughen the cake.

Pour the batter into the prepared cake tins and smooth the tops. Bake for 1 hour or until a skewer inserted into the centre of the cakes comes out clean. Keep both cakes in their tins until they are cool. Carefully turn out on to a wire rack.

Meringue Buttercream Ingredients

4 egg whites
2 cups white sugar
2 cups unsalted butter, at room temperature
1 tablespoon vanilla extract

 

Method

Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla. Continue beating for about 5 minutes until the meringue and butter mixture is completely amalgamated and thick.

Honeycomb Ingredients

80g caster sugar
12.5g honey
31g  glucose
1 tsp bi-carbonate soda

Method
Combine sugar, honey, glucose and 30 mls water in a saucepan.  Cook till pale blonde  – 150 degrees C, using a cooking thermometer.
Remove from the heat, add bi-carbonate soda and beat vigorously for a few seconds.
Pour onto a tray lined with baking paper. When the honeycomb has hardened, break some into chunks and pulverize the rest.

Toppings: honeycomb, 50g dark chocolate and 50g white chocolate, a dozen or so Maltesers.

To assemble: When the cakes are quite cold, ice the bottom layer with half the meringue buttercream. Sprinkle some crushed honeycomb over the buttercream, as little or as much as you please. Place the second cake on top. Ice the top of the cake with the remaining buttercream. Decorate the cake with crushed honeycomb, dark and white chocolate shavings, crushed Maltesers and honeycomb shards.

 

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Scarlet Berry and Mandarin Cake with Meringue Buttercream

IMG_3014I am now the proud owner of a Kitchenaid! It’s scarlet red, very shiny and lovely to look at. And SO easy to use. A gift from my friends for a special birthday, organized by Mlle X.

IMG_2770So this was Kitchenaid christening weekend. I’m  a devotee of The Great British Bakeoff http://www.bbc.co.uk/programmes/b013pqnm. After watching an episode I just have to bake.

The cake is loosely based on a recipe from that program by Mary Berry. I substituted whole mandarins plus some marmalade for the all-marmalade version.

The cake is not for the fainted hearted, as it is dense and fruity and quite heavy. I think I would make the all-marmalade version next time. The equal quantities of butter to sugar made it a little rich, so maybe a little less butter would lighten it too. But if you want a dense and flavourful cake, you certainly achieve that here.

I filled and iced the cake with meringue buttercream. The Kitchenaid produced a stunning result! Mega rich!

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Cakes (2)

Ingredients

200g unsalted butter, softened
200g caster sugar
4 large free range eggs
200g self raising flour
1/2 tsp baking powder
2 small whole mandarins, chopped and blitzed in a food processor
2 tbsp milk
3 tbsp chunky Seville orange marmalade

Method

Preheat the oven to 170 degrees C. Butter two 20 cm round cake tins and line with baking paper. Butter the paper.
Cream the softened butter with a Kitchenaid or similar mixer until soft and creamy. Beat in the sugar gradually, then continue to beat until it becomes pale and fluffy.
Gradually beat in the eggs, beating well after each addition.Sift the flour and baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined, stir in the blitzed mandarins, marmalade and milk.
Spoon the mixture into the prepared tins and spread evenly. Bake for about 45 minutes, or until golden brown and and a skewer inserted in the cakes comes out clean. Run a round bladed knife around the inside of the tin to loosen and then carefully turn the cakes out onto a wire rack. Flip to right side up. Allow the cakes to cool completely before filling and icing.

Meringue Buttercream 

Ingredients
4 egg whites
2 cups white sugar
2 cups unsalted butter, at room temperature
1 tablespoon vanilla extract
Method
Place the egg whites and sugar into a metal bowl and set over a saucepan filled with about 5 cms of simmering water.
Heat, stirring frequently, until the temperature of the egg whites reaches 60 degrees C.  Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed until they have reached their maximum volume, 5 to 10 minutes.
Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla. Continue beating for about 5 minutes until the meringue and butter mixture is completely amalgamated, thick and of frosting consistency.
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Filling and Topping

Spread one of the cakes, thickly, with half the buttercream using a palette knife. top with sliced strawberries or other scarlet fruit, and a little fruit from any good marmalade. I used my homemade mandarin marmalade.

Top with the remaining cake, ice with the remaining buttercream, and decorate with berries and marmalade fruit as you fancy!

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