Thursday, September 27, 2012

Challenge No 6 - Pink Ombre Cake with Raspberries & Lemon Curd

Month 6 - June
Blog 6 - Sockerrus

Recipe 6 - Ombre Cake


Now this is a cake that has been on my hit list for about a year, I originally saw it on a Swedish Website which is the Sockerrus Blog where you can see some fantastic cakes designs, ideas and recipes.  You just need to hit "Translate to English" up on the right hand side.

The funny part is I had my heart set on making this for sooooo long, and I have now made the cake itself three times in total in under 2 months, and everyone constantly comments how delicious the cake is. Its a White Velvet Cake, which I had never actually heard of, but it is a very fine compact crumb. Therefore the texture is really lovely to eat, and soft and can make a decent cake even when thin layers are required.

I doubled the cake batter, so feel free the halve this recipe for a small cake.  Also I thought I would put cream in centre layer, I felt it ruined the look a bit and I have to take it by car to my brother's (about a 15 minute drive) and the cream layer cause the top layers above the cream to slip off. Definitely keep it to just the lemon curd and save the cream for the top. So forgive me the the final cake doesn't look as good as it should, it slipped apart in my car....

Here is the cake (which as mentioned I doubled)

White Velvet Cake

135g Egg Whites
250g Milk
1 1/2 tsp Vanilla Essence
300g Castor Sugar
300g Plain Flour
1 1/3 Baking Powder
1/4 Salt
170g Butter - room temp

Food Colourings - used Americolor Electric Pink and Rose
Punnet Raspberries
300ml Whipping Cream
Tbsp Sugar
300-600g Lemon Curd

Preheat oven at 350 degrees.

Grease and flour at least 2 x 8 inch tins.

Whisk together the egg whites, milk and vanilla in a small bowl, and set aside.

In a large mixing bowl sift together the flour, castor sugar, baking powder and salt.  Add in the softened butter and mix in gently.  Add a third of the egg milk mixture, repeat twice until mixed in completely.

Your batter is now ready, so divide it evenly into 5 bowls, i recommend you use 5 bowls of the same kind and size so you can measure consistently.  Once divided into 5 bowls, leave first bowl as natural, add one drop/tiny blog to 2nd bowl and stir, add a larger amount to the 3rd bowl, change to darker colour and add small amount to ensure it darker than 3rd bowl, finally add a larger amount of colour to the 5th bowl.

You should end up with 5 layers of graduating colour in separate cakes.

Bake each layer/tin separately on the middle shelf in the oven, for 15-20 mins, check the cake springs bake touching the centre of it to check it is cooked enough. It should be firm and spongy.

Remove cake tin, allow to cool for 15 minutes and then turn cake out of the tin onto a cooling rack.

Make the lemon curd and place into the fridge to cool.

I recommend freezing your cake layers for just a couple of hours to get them firm and cold before cutting, trimming and layering them as you will get a much better result.

Finally layer up your cake, putting lemon curd between each layer, and finally top it with cream and raspberries. Edible glitter compulsory!

Here is what this delicious number looked like on the inside!!!! Delightful!!


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