Thursday, March 17

Spring everywhere!


'ICE' cake Posted by Hello

Spring has arrived from France to England just 1 day later (16.March) -(www.chocolateandzucchini.com) .
The weather feels fresh, yellow daffodils are proudly standing with their families, the breeze is a bit warmer and my dog shows it best by running in huge circles.
Always at spring, I am taken by a feeling of melancholy, thinking, how my mum used to buy me a new pair of shoes every spring and a new spring coat(if I needed one). It was like a little celebration for me of the new season arrival. It felt like that. Shedding the old winter coats and dressing fresh - in new. Just like the nature, hehe.
Then, another thing that I am taken by in spring is my manic activity. I feel full of energy, tidy up the house every week regularly (inside and outside) and my head seems to get more organized too!? (isn't that useful?)

Anyway, with all this season celebrating, I am presenting this 'ICE' cake recipe for 2 reasons:
1. it contains 'yellow'(spring, Easter colour)
2. it is served chilled (very refreshing)

It is really nice - it has a chocolate sponge bottom layer, then blamongy yellow cool middle section and egg whity(cooked above steam) top covered with dark choc.

'ICE' cake

Chocolate sponge ingredients:
6 egg yolks
6 egg whites(beaten)
150 g icing sugar
70 g flour
1 tsp baking powder
1 tbsp white wine
30 g cocoa powder

Preheat the oven to 180 degrees.
Mix the egg yolks with sugar until pale yellow and smooth. Mix in the white wine. Add the flour(mixed with baking powder and cocoa powder) in 3 parts alternating with the egg whites in 2 parts. Fold the egg whites in lightly.
Prepare a rectangular baking tray, brush with oil(or butter), sprinkle with flour (for non-sticking unless you are using a non-stick tray). Spread the mix evenly and bake in the oven until firm to touch. (30-40min.)
Once baked, take out and cool down.

Yellow middle ingredients:
6 egg yolks
3 dcl milk
1 tbsp of fine sugar
1 tsp of vanilla essence
2 tbsp of corn flour
First, mix in the corn flour with a little milk until smooth. Then pour the rest of the milk, vanilla essence, egg yolks and sugar in a bowl sitting in a larger bowl with water.(bain marie kind). It is a kind of cooking above steam.
Start mixing everything with a wooden spatula and keep mixing until it start to thicken. Then mix vigorously, so that you don't get lumps out of not mixing the bottom of the saucepan properly.
Final result is blamonge (like creme caramel freshly cooked and before cooled and set).
Leave it to cool down completely.

Then add in:
150 icing sugar+250 g butter mixture

White layer ingredients:
6 egg whites
200 g(or less, can be 100g) sugar
juice of 1/2 lemon

Beat the egg whites with sugar and lemon juice with a hand egg beater above the steam (again bain marie kind of cooking) until stiff.
Once cooked - leave to cool down properly.

Cake composing:
Make sure the chocolate sponge and 2 mixtures are completely cool.
Then, spread the yellow blamonge mixture evenly over the cake.
Then, spread the cooked egg white mixture over the yellow blamonge mixture.
Then, melt some chocolate and drizzle here and there over the top of the egg white mixture.

Finally, put the cake in the fridge and leave it to get nice and ice-cool.


4 Comments:

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