Sunday, April 21, 2013

Pink layered bumblebee cake

I got the recipe from one of my favorite cook books Miette and just added the meringue.
There are 4 things you have to do - make the cake, make the Ganache, make the meringue and assemble the cake. So just follow these steps and you're good to go! 
I recommend the you READ the entire recipe before you start baking, then you kinda have a clue that you're about to do and still have left to do. ENJOY!

What you need for the cake:
1 2/3 cups (4dl) flour
2 teaspoons baking powder 
3/4 teaspoons salt 
7 ounces (200g) unsalted butter 
1 cup (2.25dl) sugar 
10 large egg yolks 
2/3 cup (1.5dl) buttermilk
1 teaspoon vanilla extract 

3 tablespoons of syrup

For the chocolate ganache:
10 ounces (280g) 62% chocolate
2/3 cup (1.5 dl) powdered sugar
3/4 cup and one teaspoon (2dl) heavy cream
2 large egg yolks
3 tablespoons unsalted butter

How you make the cake:

Step1: Put some baking paper inside three 8-by-2-inch (20-by-5-cm) pans. Put a piece on the bottom and a long piece around the sides (or two short ones). 
(you can allso use 6-by-3 inch pans (15-by-7-cm) then the cakes get thicker). 
If you don't have three pans just use the same one three times but change the baking paper before   you use it again. 

Step2: preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).

Step3: Sift together the flour, baking powder and salt into a bowl. 
If you don't have buttermilk - mix 2/3 cup (1.5dl) milk and a teaspoon of lemon juice in a bowl and put it aside for about 15 minutes. Separate the egg yolks from the egg whites (save some of the egg whites if you want to make meringue).

Step4: Combine the butter and the sugar until it's become fluffy and light colored (for about 10 minutes).

Step5: Add the egg yolks in three additions. Mix for about two minutes after each addition and scrape down the sides before the next addition.  

Step6: Stir together the buttermilk and the vanilla in a separate bowl. 
Add the sifted ingredients to the egg mixture in 3 additions, in between each addition of the dry ingredients add the buttermilk in two additions. ( so dry-milk-dry-milk-dry) and mix the batter really well after each addition. 

Step7: Divide the batter into three separate bowls and make sure that there is almost the same amount of batter in each one. Then add the food coloring. 

Step8: spread the batter into the pans and bake them for about 25 minutes. Until the cakes are lightly brown on the top, stick them with a toothpick and if the toothpick comes out clean take them out and let them cool on wire racks (or just on the wire pans you use in the oven).

How you make the Ganache:

Step1: Chopp the chocolate into small pieces and combine the chocolate and the powdered sugar in a heatproof bowl. 

Step2: In a saucepan bring the cream to a gentle simmer and then add it to the chocolate and stir until the chocolate has melted. 

Step3: Place the bowl with the mixture on top of a sauce pan with simmering water in it until the mixture has become smooth.

Step4: Whisk the egg yolks. In a separate heatproof bowl take about half a cup (1dl) of the chocolate and mix it together with the eggs, then pour the mixture with the eggs into the other mixture and whisk to combine it well. 

Step5: put the ganashe aside. 

Make the Meringue.    

Follow the link above to find out how you make the meringue.
The meringue needs to be in the oven for about 50 minutes to an hour so start assembling the cake during that time. 

How you assemble the cake:

Step1: Find a big plate, a cake stand or whatever you want to place your cake on. 

Step2: Take the bottom layer of the cake, place it on the cake stand, pour one tablespoon of the syrup on top and spread it with a pastry brush. 
On top of that pour half a cup (1dl) of chocolate ganache and spread it out to an even layer with an offset spatula. 

Step3: place the next cake layer on top and do the same thing as before.

Step4: place the last cake layer on top, spread the syrup on top and now pour the rest of the ganache on top of the cake. Let it run out on the sides of the cake and then with the spatula make sure that the top and the sides of the cake are all covered with chocolate. 

(if you don't want to have meringue on top make sure the the layers are nice and even.)

Step5: take the meringue out of the oven, let them cool down and then place them on to the cake. They stick so just place them on the sides and everywhere. 


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