Hi guys!
So, they asked me to bake something with not too much chocolate.. so I thought to use chocolate only to cover the top of the cake!
I decided to do a Victoria Sponge cake, with cream, raspberry cream and white chocolate ganache!
Here you go with the ingredients:
For the Victoria Sponge
3 tins of 23cm
675 g softened butter
675 g caster sugar
12 large eggs
675 g self-raising flour
7 level teaspoons baking powder
For the white chocolate ganache
400 ml whipping cream
500 gr white chocolate
For the cream (1l and 172)
1,050 l milk
12 medium eggs - only yolks
300 g caster sugar
75 g flour
1,5 g vanilla flavouring
For the raspberry cream
200 g Raspberries
sugar
Let's start with the sponge! Super easy, just be careful to the oven!
1. Pre-head the oven to 180° C Fan. Grease 3 x 23 cm sandwich tins, and add also the baking parchment so it will be easier to remove the cakes from the tins.
2. Measure butter, sugar, eggs, flour and baking powder into a large bowl. I personally used a food mixer, because it's faster and easier, but you can do it even without. Just beat it until thoroughly blended. Divide the mixture between the 3 tins, and level out.
3. Bake the cakes for 25-30 mins. It totally depends on your oven, you know your oven, I don't :) So just try with a toothpick in the middle, if it's sticky, then you need to bake it for a bit longer!
4. Leave to cool for a few minutes, then turn out, peel off the parchment.
Now the sponge is ready, you can start doing the white chocolate ganache.
1. Take the whipping cream and heat it. add the white chocolate.
2. Once it's all smooth, remove the cream and chocolate from the flame, and leave it to cool a bit.
3. Because I needed the ganache to be a bit more dense, I whipped the mix of cream and ganache for 15 mins.
4. In the fridge for couple of hours!
We can start with the cream now! I love this recipe!
1. Place the milk into a non-sticky saucepan, and heat until just boiling. Be careful, very low heat! Add the vanilla flavouring.
2. Beat the yolks with the sugar.
3. Add the flour.
4. Pour the mixture of yolks, sugar and flour into the hot milk.
5. Now you just have to beat the mixture until dense. It will take around 10 minutes!
5. Ready! :)
For the raspberry cream we are going to use same of the previous cream, but we are going to add the raspberry puree.
1. Place the raspberries and sugar in a small sauce-pan over medium heat. Cook for about 10 mins, until the raspberries are soft.
I personally didn't blended it because I want to taste the seeds, it's your choice :)
Now we are ready to assemble the cake!
Place one sponge cake into the dish or holder you are going to use. spread the cream and place the second layer of Victoria sponge on top of it. Now take 4 spoons of cream and the raspberry cream and mix it until blended, and spread this cream in the second layer. Add the third layer. Now you can cover the cake with the white chocolate ganache. I used a icing spatula to help spread the ganache! And then.. raspberries on top! And.... here you go with the cake!
Love ❤
F