Out Of Ordinary Cake
From cholena 15 years agoIngredients
- 228 gm butter shopping list
- 2 C Plain flour , 1 tsp baking pwd , 1 tsp baking soda , 1/2 tsp salt - sifted shopping list
- 228 gm dried pineapple rings cut into 1/4 inch pcs and simmered in water . Remove and set aside . shopping list
- 3/4 C water shopping list
- 1 C sugar shopping list
- 2 L eggs shopping list
- 1/2 C yogurt shopping list
- 1 tsp almond or vanilla extract shopping list
- 3/4 C sliced almonds toasted shopping list
- .............................. shopping list
- buttercream : shopping list
- 228 gm butter shopping list
- 1 tbsp minced orange zest shopping list
- 1 tbsp orange liqueur or orange juice or orange flavoured or clear , colourless spirits shopping list
- 1/2 C sugar shopping list
- 2 L whites shopping list
- .............................................................. shopping list
- Mousse : shopping list
- 3/4 C cream shopping list
- 2 tbsp dark rum ( optional ) or wine shopping list
- 1/4 C sugar shopping list
- 2 oz baking choc shopping list
- ........................................................................ shopping list
- Ganache shopping list
- 12 oz semisweet choc shopping list
- 4 oz unsweetened choc shopping list
- 2 C cream shopping list
- 2 tbsp sugar shopping list
- ...................................... shopping list
How to make it
- Pre heat oven at 175 deg C .
- Grease two 9 inch pans
- Beat the butter and the sugar until soft . It may take 5 to 6 mins .
- Add the eggs one by one and beat until just mixed .
- Continue to beat for a min until fluffy .
- Add the dry ing. and beat low until mixed . Not more than 1 min .
- Add the pineapple wit water . Add just until mixed , around 40 secs .
- Add the yogurt and the essence and mix quickly , less than 15 secs .
- Now remove and fold in the nuts .
- pour in both the pans .... almost 2 1/2 C batter in each pan .
- Bake 30 mins .
- Leave it to cool in the pan for 15 mins .
- Chill ( important )
- .......................
- Beat the for butter 3 to 5 mins until soft .
- Add the zest and liqueur/ fruit juice .
- Beat for 3 to 4 mins mins .
- In a double boiler whisk the sugar and whites .
- Continue whisking 3 to 4 mins .
- Now whip high until shiny and fluffy for 2 mins or so .
- Add half of the butter into this and whip just until mixed , just half a minute .
- Now fold it into remaining butter and mix half of the minute .
- ............................
- Whisk the cream , rum and sugar for 2 to 2 1/2 mins .
- Pour half of this into melted chocolate .
- And now fold into the other part .
- Chill .
- .....................................................
- Heat the cream and the sugar .
- Boil and pour over broken choc .
- Whisk until smooth . May take 5 mins .
- Keep at room temperature .
- ..................................
- Place the first layer cake on a serving plate .
- Then spread the mousse on top .
- Chill 30 mins .
- Place the next layer on top .
- Keep 1/2 C butter cream set aside and spread the remainig on the sides of the cake .
- Spread the ganache just on top and NOT on sides .
- Chill for 5 mins .
- Hold the cake on top .
- Put a kitchen paper below and sprinke the crushed almonds on sides .
- Chill for 3 to 4 hrs .
- ............................................................
- May garnish with whipped cream , chopped almonds rolled in chocolate and pineapple slices .
- Serve .
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The Rating
Reviewed by 4 people-
sounds delicious Cholena, nice avatar!
magali777 in Mexico loved it -
yummmmmmmmmy.wounderful recipe...
angieaugusta in Adelaide loved it -
wonderful!
midgelet in Whereabouts loved it
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