Essentially me turning a raspberry & cream sponge roll into a cake. As I mentioned in my Yule log post, my brother is a big fan of raspberry and cream swiss rolls, so I thought I’d make him one in the form of a cake
Chocolate glaze & to decorate. Cookies and CreamLayerCake. I somehow got it into my head to make a cookies and creamcake mostly because I had some Oreos which I originally got to make a cheesecake and then never got round to
I added thawed raspberries (fresh ones aren't in season in November) to the cake batter and coated the coconut flavoured swiss meringue buttercream with a liberal sprinkling of dessicated coconut
) and filled with caramel cream cheese frosting. Since we had a few bananas going brown that something had to be banana bread but I was in the mood for something a little fancier so I ended up with a three-layered Banana cake, spiked with rum butter (yum
Mascarpone Cream. trim the tops of the cakelayers to level if needed. Tip the mixture out onto the prepared baking sheet and spread it out so that the pecans are in a single layer
For an extra special after dinner treat for Easter Sunday I experimented with frozen raspberries and white chocolate to create this version I’ve called an ice creamcake
The sponge is beautifully moist, made with cream cheese and laced with raspberries. I've topped this cake with fresh raspberries, white chocolate curls and dried raspberry flakes for what I think is a very sophisticated finish
- whip the cream into a frenzy and slather it thickly onto one of the sponge cakes, sprinkle liberally with raspberries, sandwich the cakes together and repeat with the top of the cake
Throughout this cake, orange zest is flecked which gives the subtle taste of orange to the moist sponge and on top, more Jersey cream with a few scrumptious raspberries to decorate
This is that cake- a chocolate brownie meringue cake with raspberry cream- with a combination like that, this cake was already winning even before it was done
Decorate the cake with raspberries as you like. Cut the cake into two equal layers, spread the half of the whipped cream on the base, then place the second layer on the frosting, spread the rest of the cream on top of the cake, using a large knife
the icing is a salted toffee, whipped cream icing. layer the cakes together with the icing and a drizzle of toffee sauce, then drizzle the top with the remaining sauce
Once all three layers are covered with whipped cream. This year I knew exactly what cake I wanted to bake for our wedding anniversary, its none other than this fresh cream pineapple pastry (pineapple gateau)
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