The first time I used blueberry filling for the layers and covering..This time I used raspberry jam for the filling..Which one I preferred if you were to asked?..Well I would preferred the blueberry one..Both got their own taste definitely..the choice is yours..I used my own ganache recipe for this, so still up to you which u preferred,..Oh yes, I just slice to make 2 layers for the cake as I have only just one jar of jam in stock..
Yesterday was my 19th wedding anniversay... No celebrations as Mr Hubby is away for a working trip on the land of the rising sun..Too bad I cant join him, the plan was to follow up after his conference there..but since Hasif is still having his lessons,(Polytechnic) we or rather me called off the idea as I cant leave without him..tak sampai hati pulak nak tinggalkan dia..ada exam pulak tu..takut kalau kita pergi dia tak boleh concentrate(yalah mama & his siblings pergi then dia tinggal)..cause Tokyo is the place that he wanted to go for the longest time..hehehe..tak ada rezeki nak kesana..maybe next time..
Will this be my last post for this year?..I hope not...Well I dont know..just wait & see..
Till then take care my dear friends....:)
psst all the posting today are autopost.....
Sources:-From Cakes Delicious Recipes For All Occasions -Yasa Boga
Tried & Tested:-Ayu@curlybabesatisfaction
60g raspberry jam
200g castor sugar-(Ayu used 100g)
125g butter + more for greasing tin
125g plain (all purpose flour) flour
+ 60g cocoa powder + 1/2 tsp bicarbonate of soda, sifted
4 eggs, yolks & whites separated
160g raspberry jam, heated until warm
4 tbsp milk
41/2 tbsp whipping cream
125g dark cooking chocolate, melted
Ayu used this ganache
250g cooking chocolate(I used dark chocolate)
1 tbsp butter
1/2 cup whipping cream
Melt cooking chocolate using the double boiler method. Add in the butter and whipping cream and stir well. Pour onto the cake and decorate to preference..
Preheat oven to 170c. Prepare a 20cm(8 inch) diameter round tin.
Grease tin with butter and line with baking paper, then grease again. set aside.
Combine jam, sugar and butter in a saucepan and cook over low heat until sugar dissolved.
Remove and leave to cool. Transfer jam mixture to a large mixing bowl. Gradually add flour mixture and stir with a wooden spoon until combined(Ayu used a mixer for this). Add egg yolks, one at a time, stirring continuously until well combined.
With an electric mixer, whisk egg whites until stiff peaks form. Using a rubber spatula, gradually and gently fold whipped egg whites into cake mixture until mixture is well combined. Pour mixture into prepared tin.
Place tin in preheated oven and bake for about 50 minutes until a skewer inserted into the centre of cake comes out clean. Remove cake from tin and leave to cool on a wire rack.
Prepare ganache. Heat milk and whipping cream over low heat until warm. Stir in melted chocolate until well mixed. set aside.
To assemble cake, slice cake horizontally into 3 equal layers. Spread raspberry jam over bottom and middle layers. Stack all 3 layers together and spread jam over surface of entire cake. Pour ganache onto cake and spread evenly. Leave to set, then decorate as desired.