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Laura’s Cake

My sweet colleague, who is moving on in life with education and new experiences, had her last day at work yesterday. We all enjoyed the break with this cake as the conclusion to the last few months. The cake is a reinterpretation of an old recipe from 2012. The traffic light cake, which I baked for the first time for a Sunday Cake feast, thus needed a little updating and some more gooeyness. On the same occasion, it changed its name to Laura’s cake, as it was to celebrate my colleague..

LAURA’S CAKE 
10-12 SERVINGS.

CAKE:
150 G BUTTER
135 G SUGAR
3 M/L EG
150 G GRATED MARZIPAN
125 ML MILK
200 G FLOUR
1½ TSK. BAKING POWDER
½ TSK, GREEN, YELLOW AND RED FOOD COLOURING GEL

Preheat the oven to 175 degrees celsius.

Grease and line three 18 cm spring mould with baking paper. ( If you only have one mould, bake three times with new baking paper each time, you can also use a silicone mould with baking paper at the bottom.

Whisk butter and sugar light and airy.

Beat the eggs in one at a time.

Add marzipan and milk and stir the mixture smooth and creamy.

Fold flour and baking powder in the dough with a spatula.

Weigh the batter and distribute it equally into three bowls.

Add food colours into each bowl and fold it into the batter.

Pour the batter into the spring moulds, smooth out the surface and bake the cakes for 25-30 minutes or until a toothpick comes out clean, when inserted into the cake.

Remove the cakes from the oven, gently flip them over on a wire rack and let them cool completely before assembling the cake.


RASPBERRY CURD:
75 G RASPBERRIES
25 G EGGS YOLKS
30 G BUTTER
50 G SUGAR
1 TSP. LEMON JUICE

Add all the ingredients to a heat-resistant bowl and cook them, while stirring, over a water bath.

Cook for 8-10 minutes until the curd begins to thicken.

Pour it onto a sterilised jar and allow it to cool completely at room temperature, the curd will continue to thicken during cooling.

MASCARPONE CREAM:
2 DL HEAVY CREAM 38%
65 G ICING SUGAR
1 TSK VANILLA SUGAR
160 G MASCARPONE

Whip cream, icing sugar and vanilla sugar together to soft peaks.

Add mascarpone and whip again until the cream is firm, it happens pretty fast, so keep an eye on it.

Fill the cream onto a piping bag and weigh it, so that you know how much to put in each layer.

CHOCOLATE CREAM:
170 G SOFT, BUTTER
250 G ICING SUGAR
1 TBSP. COCOA POWDER
½ TSP VANILLA SUGAR
1 TBSP. AMARETTO LIQUEUR

Beat the soft butter creamy in a bowl.

Add icing sugar.

Gently whisk cocoa and vanilla sugar in, so that the cocoa does not splash up on you.

Add the amaretto and whisk the cream delicious and soft.

Fill it onto a piping bag and cut a 1.5 cm hole in the tip.

ASSEMBLY:

Start by placing four strips of baking paper in a square on the dish you wish to serve it on. You can also choose a plate with a high edge like I have, so you can omit the baking paper.

Place the green sponge on first.

Place cake plastic around the sponge and then a adjustable cake ring tighten around the sponge.

Pipe a ring of chocolate cream on the edge of the cake, it will stopthe raspberry curd and mascarpone cream from flowing over the edge. Pipe another ring on top of the first so that it is high enough to hold the filling.

Spread out two tbsp. curd on the sponge.

Spread half of the mascarpone cream on top.

Place the yellow sponge on top and repeat the steps with chocolate cream, curd and mascarpone cream, finishing with the red sponge

Chill the cake for approx. 1 hour until the chocolate cream is firm, it makes it easier to frost the sides with the rest of the cream.

Remove the cake from the refrigerator, remove the cake ring and plastic.

Pipe the rest of the chocolate cream on the sides of the cake and spread it into a thin layer. Use an offset spatula, rinsed under warm water and dried, to smooth the sides so that they are sharp and neat.

Carefully remove the strips of baking paper and discard them.

Chill the cake until the cream has set.

Meanwhile, make the chocolate sauce.

CHOCOLATE SAUCE:
20 G COCOA POWDER
20 G 70% DARK CHOCOLATE, CHOPPED
1 PINCH OF SALT
65 G GLUKOSE SYRUP
20 G SUGAR
35 G HEAVY CREAM 38 %

Sift cocoa into a bowl with salt and chopped dark chocolate.

Heat glucose, sugar and cream in a pot to the boiling point and the sugar has dissolved.

Pour the warm mixture into the bowl and stir it all together to smooth sauce.

Let sauce cool down to room temperature to let it thicken.

DECORATION:
STRAWBERRIES
BLUEBERRIES
RASPBERRIES
TOFIFEE

With a spoon, carefully pour a ring of chocolate sauce on the cakes edge, pouring slightly down the sides to creats drips

Spread the rest of the sauce on top of the cake.

Chill the cake for an hour until the sauce has set and is no longer runny.

Decorate the top with strawberries, raspberries, blueberries and delicious toffifees.

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