2 baking trays with rims, each about 31.5cm X 25.5cm, greased and lined with baking paper
(for the sponge)
4 large egg whites plus 4 large whole eggs, at room temperature
15g caster sugar
150g ground almonds
150g icing sugar, sifted
25g plain flour
55g unsalted butter, melted and cooled
(for the syrup)
150g raspberries
75g caster sugar
1 t lemon juice
(for the buttercream)
125g white chocolate, broken up
3 large egg yolks, at room temperature
55g caster sugar
2 T water
200g unsalted butter, softened, in pieces
vanilla extract, to taste
(for the ganache)
100g plain chocolate (70% cocoa solids), broken up
100g unsalted butter, softened
100g icing sugar, sifted
2～３T raspberry liqueur
(to assemble)
25g dark chocolate (70% cocoa solids), broken up
300g small fresh raspberries
(for the glaze)
75mL golden syrup
75mL double cream
150g dark chocolate (70% cocoa solids), broken up
[how to make]
(for the sponge)
*Preheat the oven to 200 degrees C / 400 degrees F.
*Put the egg whites into the mixer bowl and whisk to soft peaks.
*Add the caster sugar and continue to whisk until the meringue will hold stiff peaks.
*In another large bowl with the mixer on medium speed, whisk together the almonds, icing sugar and shole eggs for about 3 minutes or until light, thick and increased in volume.
*Sift the flour and cocoa on top and fold in, then fold in the meringue in 3 batches.
*Take a cupful o the mixture and fold it thoroughly into the melted butter in a small bowl.
*Pour this back into the rest of the mixture and fold in until just combined.
*Divide the sponge mixture evenly between them making sure it spread evenly into the corners.
*Bake for 5 to 7 minutes or until the sponge is lightly browned and springs back when gently pressed.
*Remove from the oven. Cover 2 wire racks with non-stick baking paper.
*Flip the pans over onto the racks to turn out the sponge sheets.
*Carefully peel off the lining paper and leave to cool.
*Lower the oven to 100 degrees C / 200 degrees F.
(for the syrup)
*Put all the ingredients into an ovenproof dish and warm in the oven for 1 hour, stirring occasionally.
*Cool, then tip into a food-processor and process until smooth.
*Sieve to remove the seeds. Set aside.
(for the buttercream)
*Melt the chocolate in a heatproof bowl set over a pan of steaming hot but not boiling water.
*Remove from the pan and cool.
*In a large freestanding electric mixer, beat the egg yolks until thick and mousse-like.
*Meanwhile, put the sugar and water in a small pan and dissolve over low heat, then boil until the syrup reaches 115 degrees C / 239 degrees F on a sugar thermometer.
*Pour the syrup onto the yolks in a thin, steady stream while beating at top speed.
*Beat for a further 5 minutes or until the mixture is cool and thick.
*Gradually beat in the butter followed by the chocolate and vanilla.
*Chill until firm enough to spread easily.
(for the ganache)
*Melt the chocolate as above, then leave to cool.
*Meanwhile, beat the butter with the sugar until light and fluffy.
*Beat in the chocolate and liqueur to taste. (IF necessary, chill until firm enough to spread.)
(to assemble)
*Melt the chocolate as above, then leave to cool.
*Cut each sponge sheet in half and trim off the edges to make 4 rectangles, each 25cm X 15cm.
*Brush one rectangle with the melted chocolate and chill until firm.
*Then invert it onto a serving board--this is the base layer of the cake.
*Lightly brush all the sponge layers, including the base, with raspberry syrup and leave to soak for 15 minutes.
*Spread half the of the buttercream onto the base layer.
*Top with half the raspberries, pressing them gently into the buttercream.
*Spread the ganache over another sponge layer (on the side brushed with syrup) and place on top of the base layer.
*Spread the remainder of the buttercream over another layer of sponge (syrup side)
and press in the rest of the raspberries, then set this on top of the ganache layer.
*Top with the remaining sponge layer.
(for the glaze)
*Heat the syrup and cream until almost boiling.
*Put the chocolate into a heatproof bowl and pour over the hot mixture, stirring constantly until smooth.
*Leave for 2 minutes, then slowly pour enough over the cake to cover the top, without letting it drip down the sides.
*Chill until firm, then decorate if wished.
-makes 20-
Note: This recipe came from "The Great British BAKE OFF: How to Bake".
Labels: cake recipe, chocolate cake recipe, layer cake recipe, opera cake recipe
(for cupcakes)
2 3/4 cups unleached all purpose flour
1 t baking powder
3/4 t salt
1/2 t baking soda
1 2/3 cups sugar
1 cup unsalted butter, room temperature
1 t vanilla extract
4 large eggs
1 cup buttermilk
2/3 cup canned sweetened cream of coconut
(for frosting)
6 oz. cream cheese, room temperature
3/4 cup unsalted butter, room termperature
3 cups powdered sugar
1/2 cup canned sweetened cream of coconut
7 oz. sweetened flaked coconut
confetti, optional
[how to make]
(for cupcakes)
*Preheat the oven to 350 degrees.
*Line standard muffin cups with paper liners.
*Whisk flour, baking powder, salt, and baking soda in medium bowl to blend.
*Using electric mixer, beat sugar, butter, and vanilla in large bowl until light and fluffy.
*Beat in eggs 1 at a time.
*Beat in half of dry ingredients, then buttermilk, then remaining dry ingredients.
*Beat in cream of coconut.
*Fill each paper liner 2/3 full with batter.
*Bake cupcakes until tester inserted into center comes out clean, about 18 minutes.
*Let cool in pans on racks 10 minutes, then transfer cupcakes to racks and cool completely.
(for frosting)
*Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
*Gradually beat in sugar.
*Beat in cream of coconut.
*Using offset spatula, spread frosting over cupcakes.
*Holding each cupcake, sprinkle coconut over frosting.
(You may sprinkle confetti, too.)
-serves 30-
Note: I used a recipe from "bon appetit desserts".
Labels: coconut cupcake recipe, cupcake recipe, Easter dessert recipe
