Friday, February 24, 2017

Kiwifruit Blackberry Vanilla Cake Makes 4




Kiwifruit Blackberry Vanilla Cake
Author: 
Makes/ Serves: 1x 4 layer 8 inch cake
 
What you need
Vanilla Cake
  • 2 ⅔ sticks (11 oz), unsalted butter at room temperature
  • 8 oz sugar
  • 5 large eggs
  • 11 oz AP flour, sifted
  • 3 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • ⅓ cup milk
Lemon Kiwifruit Curd
  • 12 oz peeled kiwifruits (3 - 4)
  • ¾ cup lemon juice
  • 1 cup sugar
  • 4 eggs
  • 4 yolks
  • 8 tbsp butter
  • Pinch of salt
  • 1 tsp cornflour
Blackberry Buttercream Frosting
  • 1 ¼ lb butter
  • 1 ½ lb icing sugar
  • ½ tsp salt
  • 1 tbsp vanilla
  • 2 tsp lemon juice
  • 8 oz fresh blackberry, gently crushed
Decorating and Chocolate Ganache Drip
  • 4 fl oz cream
  • 2 tbsp corn syrup
  • 8 oz semi sweet or bittersweet chocolate
  • Pinch of salt
  • Sprinkles
Method
Vanilla Cake (needs to be cold in order to slice it into clean layers)
  1. Preheat oven to 325°F. Butter and line 2, 8 inch cake pans (I placed parchment paper at the bottom and floured the sides).
  2. If you have bake even strips (optional), soak these in cold water. ALTERNATELY, cut strips from an old towel (the height of the cake pan), and soak these in cold water. The towel strips should be able to go around the pan twice.
  3. Add the butter, salt and sugar into your mixer bowl and cream together in your stand mixer on medium speed until light and fluffy.
  4. Add the eggs one at a time, mixing well between additions. Add the vanilla and mix well.
  5. While the batter is mixing, sift the flour and baking powder together into a clean dry bowl.
  6. Add the dry ingredients in 3 batches, alternating with milk (and ending with flour). Make sure to use the stirring speed on your mixer, or mix by hand (if you mix the flour on a higher speed, the gluten will develop and make the cake stiffer).
  7. Gently squeeze excess water out of the bake even strips or soaked towel strips (they need to be completely saturated with water). Wrap the bake even strips or towel strips around the cake pans and secure.
  8. Divide the cake batter between the cake pans. Knock each cake pan on the counter a couple of times to remove any air bubbles trapped in the batter.
  9. Bake the cakes for about 30 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remember to rotate the cake half way through the baking time.
  10. Remove cakes from the oven and let them cool down until warm enough to handle. Turn the cakes out onto a cooling rack (parchment paper side down), and let them cool completely, and refrigerate to make slicing easier (PLEASE SEE NOTE 1 for storing cake layers).
  11. Level cake layers and cut them into two even layers each - for 4 cake layers. Cold cake is easier to slice.

MORE FROM : THEFLAVORBENDER

at