“Almost all words do have color and nothing is more pleasant than to utter a pink word and see someone’s eyes light up and know it is a pink word for him or her too”
Gladys Taber
The pink ribbon is an internationally recognized symbol of hope and awareness in the fight against breast cancer
Do you want to join us making MACARONS?
If you do, you are most welcome to join us. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!
Chocolate & Strawberry Cream Cake
Ingredients
- Cake
- 280gm plain flour
- 50gm cocoa
- 50gm cornflour
- 4tsp baking powder
- Pinch of salt
- 300gm powdered sugar
- 10tbsp oil {any neutral oil}
- 10tbsp water
- 4tbsp milk
- 6 eggs, separated
- 2tbsp kirsch
- 2tsp pure vanilla extract
- ~
- Filling
- 300ml low fat cream
- 200gm strawberries, chopped {I used frozen}
- 1/4 cup sugar
- 1tbsp balsamic vinegar
- 1/2 vanilla bean, split
- ~
- Chocolate Ganache
- 275gm dark chocolate, room temperature
- 150ml low fat cream, room temperature
Instructions
- Cake:
- Preheat oven to 180ºC. Line 2 9" spring form tin.
- Sift the cornflour + flour + baking powder + salt + icing sugar (yes, it’s correct) into a large mixing bowl.
- Beat the egg whites till they stand in soft peaks & keep aside.
- Lightly beat the oil, water,yolks and vanilla extract together & stir into the dry ingredients.
- Beat until smooth, & stir in the kirsch.
- Fold the whites gently into the yolk mixture.
- Divide into lined tins & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.( Slide a sheet of foil lightly over the top if it begins to brown too fast).
- Leave in tin for 10 minutes, & then cool completely on rack.
- Once cool, cut into 2 or 3 layers. If it feels a bit dry, brush the layers with a simple sugar syrup while layering.
- Sandwich with filling {recipe follows}. Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache {recipe follows}. Let it sit out for at least 30 minutes before serving.
- Filling:
- First prepare filling: Place strawberries, sugar, scraped vanilla bean and balsamic vinegar in a sauce pan, and simmer till it becomes thick and jam-like. Cool completely. {Discard the bean}
- Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture, taking care not to release the volume of the cream.
- Chocolate Ganache:
- Place the chocolate with 100ml cream in a heatproof bowl and microwave for 30-40 seconds {if the weather is warm as it is here, else try for minute}. You can also simmer it in pan until the chocolate melts. Stir until smooth, add the remaining cream and stir well to combine both into a smooth ganache.
- Give the cake one basic thin coating with this ganache, and reserve some for piping decorations. Add the remaining cream and mix until smooth.
Don’t miss a post
Also find me on The Rabid Baker, The Times of India
