Tricky Layered Cake
This is a brilliant idea to serve the most traditional layered cake in the most exclusive way.....
As I always say-its all about serving...
- ServingsServings
Ingredients
Swiss Roll
- 10 eggs, separated
- 2 cups sugar
- 3 tablespoons oil
- 2 cups flour
- 2 tsp vanilla extract
Ganache Cream
- 6 ounces pareve bittersweet chocolate
- 2 tablespoons margarine
- 4-ounce(1\2 container) Rich’s RichWhip
- 1 tablespoon good-quality liqueur
Chocolate-orange cream:
- 2 eggs
- 2 tablespoons instant vanilla pudding powder
- 4 1\2 ounces bittersweet chocolate
- 4-ounce(1\2 container) Rich’s RichWhip
- 1 tsp grated orange zest
- 1 tablespoon good-quality orange liqueur
Decoration
- 5 oz white chocolate
- chocolate transfer sheet-optional
Preparation
Make the cake:Preheat oven to 400°F. Whip egg whites with sugar until stiff. With mixer running slowly, add yolks, oil, flour, and vanilla. Transfer batter to 2 10½ x 15½ inch pans lined with parchment paper and bake for 15 minutes.
Make Ganache: Melt chocolate and margarine in microwave. Add Rich Whip and beat with a handheld whisk until a smooth, shiny cream forms. Add liqueur.
Make Chocolate-orange cream: With a mixer, beat eggs with vanilla pudding powder for 6 minutes. Melt chocolate. Mixing slowly, add melted chocolate to beaten eggs. In a separate bowl, whip RichWhip. Fold chocolate mixture into whip. Fold in orange zest and liqueur until completely combined
Assembly: divide swiss roll to three spread on 2 of them ganache,wait 15 minutes and spread chocolate orange cream,layer them up in order to get cake, ganache,cream cake, ganache, cream and cake. Freeze for 2 hours and cut to small cubes
For decoration:melt chocolate and spread evenly on a chocolate transfer sheet(or parchment paper)wait 2-3 minutes until chocolate dries and cut to cubes same size like cake.freeze for 5 minutes and release
Put the cake when layers are standing up not laying as usual and stick with a little bit of cream the chocolate square on top.
