Recipes
Love at first bite
Ingredients
For the sponge:
– 2 bars of white chocolate
– 170 g butter
– 300 ml milk
– 6 egg yolks
– 300 g sugar
– seeds of one vanilla pod
– 360 g sieved flour
– 1 teaspoon of sieved baking powder
– pinch of salt
For the buttercream:
– 380 g unsalted butter
– 760 g sieved icing sugar
– 8 tbsp water
– red food colouring
– 600 g red chocolate hearts
– 380 g unsalted butter
– 760 g sieved icing sugar
– 8 tbsp water
– red food colouring
– 600 g red chocolate hearts
Instructions
Make the sponge:
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Preheat the oven to 180 °C.
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Melt the white chocolate in a bain-marie, stirring occasionally.
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Add the dry cake ingredients to a bowl and set aside.
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Spoon the butter into the bowl of your mixer and beat until light and fluffy.
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Add the sugar and continue to mix to a creamy consistency.
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Set the mixer to medium speed and add the vanilla, melted white chocolate and egg yolks.
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Slowly add in the dry ingredients and the milk.
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Beat everything together.
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Pour the batter into a baking tray and bake the sponge for 20 to 25 minutes.
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Allow to cool and use around cutter to stamp out five layers of cake.
Make the buttercream:
- Mix the butter in a bowl at room temperature (around 20 °C).
- Add the water and icing sugar and keep mixing to form a smooth buttercream. I added a little bit of red food colouring to part of the buttercream.
Construct the cake:
- Place the first layer of cake on a plate and spread it with some buttercream.
- Lay the second circle of cake on top and continue to repeat his process.
- Spread the top circle of cake with a thick layer of buttercream.
- Cover the sides of the cake with buttercream too.
- Decorate the cake with red chocolate hearts and leave it to stand in the fridge for about an hour before serving.
Love, Daphne