Hey Guys!
Today I’d
like to tell you a bit more about my absolute favorite hobby – BAKING! Maybe
you read about it in a few posts I wrote before, but today I’m going to show
you the cake I made about two weeks ago for two of my sister’s colleagues who
had their master’s exam.
Here’s a
picture of the cake:
 |
| I think you can assume what these guys study ;) |
The sponge
was a simple Sachertorte, filled with apricot jam and covered with a dark
ganache. I’ll put the recipes for both, the Sachertorte and the ganache down
below. I made the whole decoration out of fondant, but because I had two
different kinds of fondant, one of a lower and one of a higher quality, I
colored the better one and used it to make kind of large slabs and rocks
because those parts were actually going to be eaten. The hammers were made out
of the fondant of lower quality – they took them down before cutting the cake
and put them away :D
Unfortunately,
I didn’t make pictures of the process while making the cake, but I want to make
another one in the future and then I’ll provide you an instruction on how to
make a cake with fondant.
Here are
the recipes:
Sachertorte
Ingredients:
> 10 eggs
> 260 g butter
> 260 g dark chocolate
> 260 g icing sugar
> 200 g flour
> 60 g corn starch
> 1 pack.
baking powder
> 260 g apricot jam (maybe a bit less, because you
don’t have to cover the whole cake)
> 1 shot rum
Method:
-
Grease
and flour a cake tin (26cm)
-
Melt
the chocolate and allow to cool down
-
Separate
the yolk from the egg white
-
Mix
the butter, 2/3 of the icing sugar and the yolk with a hand mixer until fluffy
-
Add
the melted chocolate to the egg mixture and keep mixing
-
Whisk
the egg whites with the remaining icing sugar until they forms stiff peaks
-
Mix
flour, baking powder and corn starch
-
Fold
the dry ingredients into the egg mixture
alternately with the stiff egg white
-
Fill
the cake mixture into the cake tin and bake for about an hour in 180°C
-
Add
a shot of rum to the jam and mix until smooth
-
Cut
the cooled cake in half horizontally and fill it with apricot jam
Ganache:
Ingredients:
> 400 g dark
chocolate
> 200 ml cream
Method:
-
Put
the cream in a pot and allow to boil
-
Take
the pot from the plate
-
Chop
the chocolate into small pieces and add them to the cream
-
Leave
the mixture for 2-3 minutes
-
Mix
with a spoon until the cream and the chocolate are admixed
-
Use
a hand blender to homogenize the mixture
The
ganache now has the perfect texture to layer your cake. There will be some
leftovers, but you can store them in your freezer and use them another time.
If you have any questions, feel free to ask!
Bye! :)
