For an extra special after dinner treat for Easter Sunday I experimented with frozen raspberries andwhitechocolate to create this version I’ve called an ice creamcake
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This is that cake- a chocolate brownie meringue cakewithraspberrycream- with a combination like that, this cake was already winning even before it was done
I had a little extra chocolate so I actually covered a few buns completely and smoothed the chocolate out with a palette knife then added the raspberry
D This one is absolutely worth making, the base is flavoured with coffee andchocolate, which can be your favourite – dark, milk or cherry-flavoured, for en extra twist add vanilla
Then beat until is light and peaks form, don't over-beat it. When the cake is baked, remove it from the cake pan, place it on rack and let it cool covered with a clean cloth
I was pretty determined that I was going to MAKE SOMETHING with them before they go bad - raspberries are not exactly cheap in Singapore so wasting them is not an option
If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page
The whitechocolateganache-like icing is deliciously creamyand sweet with vanilla beans. The sponge is beautifully moist, made withcream cheese and laced with raspberries
Inside was a cake recipe by John Whaite, the winner of this years Great British bake off, a sort of Victoria sponge with raspberries in andsandwiched together withwhitechocolate ganache
So my thoughts turned to whitechocolate, pistachiowith its vibrant green colour, and I thought that freeze-driedraspberry pieces would be a good contrast
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