zondag 18 september 2011

Chocolate Yogurt Raspberry filled birthday cake

So, Wouter (the other author of Inomnom aka my boyfriend) celebrated his birthday this week, and birthday means -yes, indeed- another cake. I’ve tried to make it not to girly, do not know if that worked out but he liked it!
I found this recipe, I had to try it but it didn’t worked out as I wanted to. Still need some more practice, but here is the recipe.

Lady Sharon Biscuit recipe:
- 180 g flour
- 1,5 tbls baking powder
- 270 g sugar
- 5 medium eggs
- 1 dl boiling water
- 20 cm tin and 16 cm tin

  1. Preheat oven to 160°C
  2. Put the eggs in a bowl of hot (but NOT cooking) water.
  3. In a large bowl, beat the eggs and sugar with an electric mixer for about 20 minutes, until light yellow coloured and lobed cream texture.
  4. Scoop flour and baking powder through egg mixture.
  5. Scoop boiling water trough the batter and pour batter into both cake tins.
  6. Bake on 160°C, after 15 minutes bake for 10 minutes at 180°C. and cool cake in oven until on room temprature.
  7. When cake is well-done, loosen the sides of the cakes and put the cake upside down on a rack and the cake will drop 1 cm (well, I failed at this step).

Chocolate-yogurt raspberry filling 

- 125 g plain cream cheese 
- 60 g dark chocolate (au bain marie) 
- 2 tbls plain yogurt

  1. Whip the cream cheese until light and fluffy.
  2. Stir melted chocoalte and yogurt trough cream cheese until a smooth mixture arises.

Cut the cake into two halves and smear the chocolate yogurt mixture onto the bottom and spread the raspberries on the cake. 

Smear the jam over the upper (cut) side of the cake and stack the two pieces together. Do the same for the smaller cake.
Before decorating smooth the both cakes with buttercream (equal amound of butter and powdered sugar, mixed together) and let harden in the fridge. Now you are ready to decorate.

I decided to decorate the smaller upper cake with black and white fondant foldings using this how to (it is in Dutch) and the lower cake with blue fondant.
I put some flowers on top to cover the hole that was made during the folding process using this tutorial but with thinner and more circles of fondant. The leaves were made off the cuff.

And tadaa! A cake!

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