![]() Once the cake and ganache are chilled, remove both from fridge. Put in the refrigerator for 5 minutes to chill. (If the chocolate is not melting, you can heat for 20 seconds in the microwave and then stir again, and repeat, if necessary.) Stir in a as much blue gel food colouring as you wish until you reach your desired colour. Let sit for 30-60 seconds to allow chocolate to melt, then stir until smooth. Immediately remove from heat and pour over chocolate in bowl. Heat cream in a small saucepan over medium-low heat until it reaches a very gentle simmer. Put cake back in refrigerator to chill.įor the blue white chocolate ganache drizzle, put white chocolate in a heat-proof, microwave-safe bowl. Once set, spread a thick layer of buttercream icing all over cake. Remove from refrigerator, and using an offset spatula, spread a thin layer of buttercream over the entire cake. ![]() Once the final cake has been placed on top, put in the refrigerator to chill for 15-20 minutes. Place another cake on top of the compote and mascarpone layer, and repeat until the cake is stacked. Top the layer of mascarpone with a third of the blueberry compote. Inside the buttercream perimeter, spread an even layer of a third of the whipped mascarpone. Pipe a ring of buttercream around the perimeter of the cake (this will help prevent the blueberry compote and mascarpone filling from oozing out the sides once the cakes are stacked). To assemble, remove cakes from springform pans, then level by cutting off tops of cakes. Add icing sugar, vanilla, milk, and salt and beat on low for 4-5 minutes, until frosting has thickened. Using a hand mixer, beat for 1-2 minutes, until butter is lighter in colour. ![]() Set aside.įor the vanilla buttercream, add butter to a large bowl. Add heavy cream and icing sugar and beat for a few more minutes. Remove from heat and set aside to cool.įor the whipped mascarpone, add mascarpone to a stand mixer fitted with a paddle attachment and beat until light and airy. Cook for approximately 20 minutes, until the mixture has thickened to almost resemble jam, keeping in mind that it will thicken more as it cools. Set aside on a wire rack to cool.įor the blueberry compote, add blueberries, brown sugar, and lemon juice to a saucepan over medium-low heat. Bake in the oven for 15-18 minutes, or until a toothpick inserted into the centre comes out clean. Gently fold a third of the egg whites into the batter using a spatula, then fold in another third, then the remaining third until combined.Įvenly distribute the batter between the four cake pans. Reduce speed to medium, and continue whipping as you slowly pour in the remaining sugar, whipping until the peaks are shiny and firm.Īdd flour mixture to egg yolk mixture and mix until just uniformly combined. Add cream of tartar and whip on high until soft peaks form. In the bowl of a stand mixer fitted with a whisk attachment, add egg whites and whip on medium until frothy. Beat with a hand mixer until light and fluffy, then beat in egg yolks, 1 cup (240 ml) sugar, vegetable oil, buttermilk, and almond extract until smooth. Piping bag fitted with a large round tip nozzleįor the cake, whisk together flour, baking powder, and salt.Īdd almond paste to a large bowl. ![]() ¾ cup (180 ml) heavy whipping cream, coldġ¾ cups (420 ml) unsalted butter, at room temperatureġ cup (240 ml) high quality white chocolate chips, or white chocolate bar, broken into piecesįresh flowers (edible or non-toxic), to decorateĤ x 6-inch (15 cm) round springform cake pans, sides greased, bottoms lined with parchment paper 1 cup (240 ml) buttermilk, at room temperature ![]()
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