- preheat the oven to 175°C with the rack in the middle and butter your large cake pan or individual silicone or metal mini-cake moulds
- all 3 cakes require 15-20 minutes baking time at 175°C
may west
- in one bowl combine the dry ingredients (flour, baking powder salt) and in another bowl, cream together the butter and the sugar until smoother, then add the egg and incorporate well
- alternate by adding 1/3 of the dry flour mixture to the creamy butter, sugar and egg mixture and 1/3 of the milk and mix until smooth and repeat the 1/3 additions and remix
- pour into a large baking sheet or in individual moulds and bake for 15-20 minutes
- remove from oven and let cool before removing 8 small cakes from moulds or cutting out 16 disks with a 6 cm round cookie cutter and reserve all in the refrigerator
note : if using individual 8-cake moulds, slice off the rounded caps (if not flat enough and eat them) and slice across the cakes in half to end up with 16 flat disks
- prepare the cream filling by beating together the butter, icing sugar, milk and vanilla extract until smooth and reserve in the refrigerator
- when the cake disks and cream filling have chilled in the refrigerator, assemble by adding 1 tbsp of cream filling between 2 layers of cake and then freeze everything for at least 30 minutes (or longer) before beginning to coat in dark chocolate
- using a double boiler (a metal bowl placed above a small casserole of very hot water) melt 2/3 of your dark chocolate with the coconut oil (or vegetable oil) then add the remaining 1/3 of the chocolate until smooth and completely melted
- using 2 forks or double-skewers (as I did), dip each frozen cake in the warm dark chocolate, scrape off excess on the side of the bowl and place on a grid (or on waxed paper) and let the chocolate coating harden
note : half of the chocolate will remain because it is too difficult to coat the cakes in a smaller volume, but you may dip the cakes in chocolate a second time when the first coating hardens !
- reserve all cakes in the refrigerator (or freeze for longer) until ready to serve
jos louis
- in one bowl combine the dry ingredients (flour, cocoa powder, baking powder, salt) and in another bowl, cream together the butter and the sugar until smoother, then add the egg and incorporate well and then the vanilla extract and red food colouring and remix
- alternate by adding 1/3 of the dry flour mixture to the creamy butter, sugar and egg mixture and 1/3 of the milk and mix until smooth and repeat the 1/3 additions and remix
- pour into a large baking sheet or in individual moulds and bake for 15-20 minutes
- remove from oven and let cool before removing 8 small cakes from moulds or cutting out 16 disks with a 6cm round cookie cutter and reserve all in the refrigerator
note : if using individual 8-cake moulds, slice off the rounded caps (if not flat enough) and slice across the cakes in half to end up with 16 flatter disks
- for the cream filling, combine the water, the sugar and syrup (or nectar) in a small casserole on high heat until it starts to boil and thickens and after 2 minutes remove from heat and add vanilla extract
- in another bowl, beat the egg white with some lemon juice until stiff peaks form
- while continuously beating with a mixer, slowly pour the warm sugar syrup into the beaten egg white and keep whipping until glossy and thick (if not thick enough, add 1 tbsp of icing sugar at a time and keep mixing until thicker)
- reserve cake disks and cream filling in the refrigerator
- when the cake disks and cream filling have chilled in the refrigerator, assemble by adding 1 tbsp of cream filling between 2 layers of cake and then freeze everything for at least 30 minutes (or longer) before beginning to coat in milk chocolate
- using a double boiler (a metal bowl placed above a small casserole of very hot water) melt 2/3 of your dark chocolate with the coconut oil (or vegetable oil or butter) then add the remaining 1/3 of the chocolate until smooth and completely melted
- using 2 forks or double-skewers (as I did), dip each frozen cake in the warm milk chocolate, scrape off the excess on the side of the bowl and place on a grid (or on waxed paper) and let the chocolate coating harden
note : half of the chocolate will remain because it is too difficult to coat the cakes in a smaller volume, but you may dip the cakes in chocolate a second time when the first coating hardens !
- reserve all cakes in the refrigerator (or freeze for longer) until ready to serve
oh-paris
- in one bowl combine the dry ingredients (flour, matcha powder, baking powder, salt) and in another bowl, cream together the butter and the sugar until smoother, then add the egg and incorporate well and then the vanilla and almond extracts and finally the almond powder and mix well
- alternate by adding 1/3 of the dry flour mixture to the creamy butter, sugar, egg, extracts and almond powder mixture and 1/3 of the milk and mix until smooth and repeat the 1/3 additions and remix
- pour into a large baking sheet or in individual moulds and bake for 20 minutes
- remove from oven and let cool before removing 8 small cakes from moulds or cutting out 16 disks with a 6cm round cookie cutter and reserve all in the refrigerator
note : if using individual 8-cake moulds, slice off the rounded caps (if not flat enough) and slice across the cakes in half to end up with 16 flat disks
- prepare the cream filling by beating together the softened butter, cream cheese, icing sugar and rose water until smooth and reserve in the refrigerator
- when the cake disks and cream filling have chilled in the refrigerator, assemble by adding 1 tbsp of cream filling between 2 layers of cake and then freeze everything for at least 30 minutes (or longer) before beginning to coat in white chocolate
note : remove the cakes from the refrigerator or freezer and let reach room temperature before coating in white chocolate
- using a double boiler (a metal bowl placed above a small casserole of very hot water) melt all of your white chocolate with the coconut oil (or vegetable oil) until smooth and completely melted
note : white chocolate is very tricky !!! you have to work extremely quickly before it becomes too thick and you must coat cakes that have been at room temperature and not frozen ! My second option is to melt the white chocolate with butter and then add the icing sugar, it will be a softer chocolate coating but much easier to work with … :)
- using 2 forks or double-skewers (as I did), dip each room-temperature cake in the warm white chocolate, scrape off the excess on the side of the bowl and place on a grid (or on waxed paper) and let the chocolate coating harden
note : melted white chocolate thickens quickly so the coating on these will be thicker than the other two !
- reserve all cakes in the refrigerator (or freeze for longer) until ready to serve.
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