8 Place all 5 pans in the oven, evenly spaced, and bake for 15–18 mins or until a skewer inserted into the middle of each cake comes out clean. Wait 5–10 mins before removing the cakes from their pans, then leave to cool completely on a wire rack.
9 To assemble, place a red velvet sponge on a plate and spread with ganache. Top with a white chocolate sponge and repeat, alternating the sponges until all are sandwiched with ganache. Spread the remaining ganache evenly over the top and sides of the cake using a palette knife.
10 Lightly grease a surface with white fat then roll out the green icing and cut out 6 medium and 14 small holly leaves, re-rolling the trimmings as needed. Then roll the red icing into very small berries and arrange the leaves and berries around the top of the cake in a circle, as shown.
11 Lightly sprinkle the bottom of the cake with red then green sprinkles and chill for a further hour before serving.
www.lakeland.co.uk TRIPLE BERRY CHRISTMAS CAKE
Cut through the creamy white coconut curls to reveal four layers of lusciously light lemon cake packed with bright bauble-like berries.
Serves 12
FOR THE CAKE A little sunfl ower oil for greasing 225g soft margarine 225g caster sugar 225g self-raising fl our 1 tsp baking powder 4 medium eggs 1 lime, grated rind only 1 lemon, grated rind only
FOR THE DECORATION 325g jar of lemon curd 225g raspberries, plus a few extra to decorate
400g strawberries, thickly sliced, plus a few extra to decorate
150g blueberries 450ml double cream 100g coconut shavings A little icing sugar, sifted
1 First, make the cake. Start by preheating the oven to 180C/gas 4. Brush the base and sides of 2 x 20 cm (8 inch) springform tins with a little oil and line the base of each with a circle of non- stick baking paper.
2 Add the margarine, sugar, fl our and baking powder to a large mixing bowl or food
processor. Add the eggs and fruit rinds, and beat together for a few mins until smooth.
3 Divide the cake mixture evenly between the two tins and level the surface with a knife. Bake for 20–25 mins until the cakes are well risen, golden brown and the tops spring back when lightly pressed with a fi ngertip.
4 Leave the cakes to cool for 5 mins then loosen the edges, remove the tins and cool on a wire rack.
5 About 1–2 hours before you are ready to serve, remove the lining paper from the cakes if you haven’t already then cut each cake into two layers. Put one of the layers on a cake stand or fl at plate.
6 Spread with some of the lemon curd then arrange half the raspberries and strawberries in
an even layer on top. Add a second cake layer, more lemon curd and the blueberries. Add a third cake layer, more lemon curd, then the remaining raspberries and strawberries, and cover with the fi nal cake layer. Press together gently, checking that the cake stands straight.
7 Whisk the cream in a bowl until it forms soft swirls then spread a thin layer over the top and sides of the cake to stick the cake crumbs in place. Spoon the remaining cream over the top and spread into soft swirls. Cover with the coconut shavings then chill until ready to serve.
8 Add a few extra berries to the top of the cake, if you like, and dust lightly with sifted icing sugar just before serving.
www.seasonalberries.co.uk
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