CORK BATTENBURG скачать в хорошем качестве

CORK BATTENBURG

Quirky Cork traditional twist on the traditional battenburg .This is a nostalgic Cork treat . Cork Battenburg is not the traditional battenburg as we know it but more a layering of sponge cake, filled with either buttercream or mock icing aka marshamallow fluff and covered in chocolate . Here's my first attempt and have learned tricks along the way .... CHOCOLATE SPONGE INGREDIENTS 250g Plain Flour 80g Cocoa Powder 2 ½ teaspoons baking powder 1 teaspoon bicarbonate of soda 325g Brown Sugar 250ml Buttermilk 185ml Sunflower oil 125ml Strong coffee or ( 4 teaspoons instant coffee dissolved in water not boiling, can even be warm) 2 Teaspoons vanilla extract 2 large eggs METHOD Heat oven to 180C /350F/ Gas 4 Line the base of 12 X 8 Oblong tin Combine flour, cocoa powder, baking powder, bicarbonate of soda, sugar in a large bowl. Whisk oil, buttermilk, coffee, vanilla & eggs together in a jug, then pour the wet ingredients into the dry mix and blend well, getting all the lumps and bumps out .. Boom! .. batter done Pour the mixture into the tins and bake for 30/35 mins until a skewer inserted into the centre comes out clean. Leave to cool in the tin until completely cold, this is a lovely soft sponge so handle with care. VANILLA SPONGE 250g Self raising flour 250g Soft butter 250g Caster sugar 4 large eggs Beat butter and sugar until light and fluffy (takes about two minutes) Slowly add flour, spoon by spoon, until it resembles cookie dough. Then add eggs, blend until no lumps and bumps. Transfer batter to 12 x 8" traybake and bake for 20mins at 180C BUTTERCREAM FILLING 250g soft salted butter 500g icing sugar 2-3 tablespoons of hot water. Apricot jam 250g COATING 300g Belgian chocolate for coating (I used Callebaut) BUTTERCREAM METHOD Add softened butter to a mixing bowl, sprinkle in icing sugar, be sure to cover mixer with a t-towel before you mix or you’ll have a dust of icing sugar shower your kitchen and extra grey highlights in your hair! Slowly add water and then beat the living daylights out of the buttercream (warp speed 4 on your mixer!) for at least ten minutes for silky smooth finish. It’s much easier to fill and pipe using a buttercream that is light and airy , firm buttercream will tear your cake crumb and your sanity! 1. Cakes must be cold before you start. Cut both sponges in half , vertically 2. Thin layer of apricot jam on half of chocolate sponge 3. Top with very thin layer of buttercream 4. Place half strip of vanilla sponge on top of chocolate sponge 5. spread with apricot glaze and thin layer of buttercream 6. Repeat until all sponges are stacked on top of each other. 7. Chill sponge in fridge 30mins - 1 hour to firm up before carving 8. Carve into giant triangle shape... get creative.. off cuts can be eaten or Russian log or Gur cake can be made with scraps, no waste! 9. Once carved , skim with thin layer of buttercream , back in fridge for 15mins . 10.Transfer carved sponge , first on to a cake board then onto a cake cooling rack. Line a baking tray with parchment and sit the cooling rack(with the cake) on top. The cooling rack can then catch any chocolate drips that slides off onto the tray and not all over your counter worktop 11. Pour a little chocolate first to create a thin coat before adding the rest with chocolate and create signature waves with an icing comb or fork and you're done! TIPS: 1.Don't work with a warm sponge, cakes must be cold 2.Buttercream must be soft to spread, if too stiff it will tear your sponge and crumble 3.Cakes must be very very cold before you attempt to carve! 4.Try and use a good quality chocolate that suits your pocket or the end result with be an aftertaste of cheap plastic chocolate!