Today we celebrated my sister in low's birthday and of course we have baked a cake. As a renowned American chef and cookbook writer said once: "A party without a cake is just a meeting". I baked a chocolate cake with a filling of lemon cream, limecurd and macaroons. The decoration was in her favorite color, lime green that matched very nicely her Marimekko wallpaper in the kitchen ... :) .... I used lime green sugar paste, covered in edible lace which I also made of a special sugar paste, molded in silicone mats that I have ordered from England. Really nice.
Cake Base :
3 cups cocoa,
3 cups light muscovado sugar,
7.5 cups boiling water
15 cups flour,
1.5 teaspoons baking powder,
4.5 teaspoons bicarbonate of soda
6 teaspoons vanilla
3 teaspoons salt,
600 gram softened butter ,
6 cups powdered sugar,
Here’s how: If you do not have large bowls as it is required for this big cake, you can always split the ingredients in two and bake the cake base in the two rounds . Boil the water. Mix cocoa and muscovado sugar until the sugar has melted. Set aside and let cool for a little while. Mix in a bowl the flour, baking powder, bicarbonate, vanilla and salt. In another bowl, whisk the butter and sugar creamy. Add one egg at a time and whisk. Add a scoop of flour mixture, one of the cocoa mixtures, one flour, one cacao and so on.... (make sure to finish with cocoa mixture. Continue until all is mixed in the bowl. Pour into two greased and floured baking forms of 20-23 cm and one of 15 cm. Bake for at least 40-50 minutes at 175 degrees Try with a stick to see if ready before removing the cake. There are 6 layers of cake, 3 for the lower base and 3 for the upper one. When you take remove the cakes from the forms, you split them in two and get 4 large layers and 2 small ones. To even this out I cut one of the big one into a smaller and have now 3 of each.
Lemon cream :
2 cups powdered sugar ,
115 grams butter,
100 grams of white chocolate;
few drops of vanilla extract,
a little lemon juice and zest .
Here's how: Pour powdered sugar in a bowl with the butter. It is important that the butter is softened. Whisk together until you get a light and fluffy cream. Chop the white chocolate and pour over the cream. Whisk together in a few minutes. Add the vanilla extract and lemon.
2 cups cream
200 grams Dumle candies,
150 grams of milk chocolate;
120 grams butter, 5 cups powering sugar, 6 tablespoons cocoa, 2 teaspoons boiling water.
Here's how: Pour cream into a saucepan and heat. Stir in the chopped chocolate and candy and continue to stir until everything is melted. Place the mixture in the fridge for 30-60 minutes. Beat the softened butter into very fluffy. Pour the powdering sugar, cocoa and the boiling water. Stir. Remove the chocolate mixture from the refrigerator and pour into the butter cream. Beat until everything is well blended. If you feel that the frosting is too runny, you can always add a little more powdered sugar or put it in the fridge for a while longer.
Assemble the layers with lemon cream, lime curd, and since I had some pink macaroons left, I used also a layer of these as well .
The cake is dressed with Dumle frostning and garnished with sugar paste and edible lace that I made in silicone molds.
Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.
Christina Vognild, Kumla, Sweden