Gateau aux Framboises

Raspberry Cake

This cake will take some effort, but the results are amazing! It is a good cake to make in the winter using frozen raspberries. This is a mousy chocolaty cake with a raspberry icing.

Ingredients:

For the Sponge:
9 large eggs

200g Castor sugar

90g cocoa powder

For the Filling:
225g frozen raspberries

50g Castor sugar
175g unsalted butter at room temperature
175g icing sugar
2 large egg yolks

For the Ganache:
200g dark chocolate

200ml double cream, at room temperature
a few fresh raspberries to decorate

Method:

1. Heat oven to C180. Line and grease three 20cm tins. (If you don't have three tins of the same size fill one tin with a third of the mixture and the other with two thirds. Then split the larger cake when they are cooked and cooled.)
2. To make the sponge: Separate the eggs. Put the egg yolks into the bowl of a food mixer and add the sugar. Mix for 3-4 minutes until very thick and pale and a ribbon like trail falls back into the bowl when the whisk is lifted. Sift in the cocoa powder into this bowl and fold it in. It will be difficult to work in so after a few strokes leave it. In a separate bowl whisk the egg whites until stiff. Add a small proportion of the egg whites to the egg yolks and fold in. Fold in the remaining egg whites in three batches to make a mouse like mixture. Divide the mixture evenly between three tins. Bake in a heated oven for 20minuites or until the cake comes away from the edges and is firm to the touch. Cool the cakes completely before turning out onto a wire rack.
3. To make the filling: Put the raspberries and sugar in a pan and simmer gently, stirring frequently until very thick - about 10 minutes. Push the mixture through a sieve to remove the seeds from the raspberries and cool. Meanwhile cream the butter until creamy and then sift in the icing sugar. Beat until the mixture is well combined and then add the egg yolks one a time mixing after each addition. Add the cooled raspberry puree and beat thoroughly for a couple of minutes until light and fluffy.
4. To assemble the cake: Spread half of the raspberry icing over the one layer of the cake making sure the icing goes right to the edges. Then sandwich another layer on top. Spread the other half of the icing over the top of this layer and then sandwich the third cake layer on top. Put the cake into the fridge to set whilst you make the ganache.
5. To make the ganache: Melt the dark chocolate in a heat proof bowl over a saucepan of water, (make sure the bowl and water do not touch) then pour the melted chocolate over the room temperature cream. Whisk this together.
6. Remove the cake from the fridge. Spoon the ganache onto the cake and spread evenly down the sides and on the top of the cake. Leave the cake to set and then garnish with some fresh raspberries in the middle.

IF YOUR GANACHE SEPARATES:

Beat the separated ganache for 1 to 2 minutes with an electric whisk and the ganache should come together to a glossy shiny mixture.
If the ganache does not come together, do not worry as it can still be used! Spread the ganache over the cake and then put it into the fridge to harden, for about 20minuites. The separated part of the ganache will slide to the bottom of the cake. Dip a palette knife into boiling water, dry it and then spread it over the cake. This should make the ganache look smooth over the cake. To finish off the cake garnish in grated chocolate or fresh fruit.

Cupcake Fun . . .

Cupcakes are very easy to make and you can fill hours decorating them in many different ways! This cupcake recipe can be adapted for different occasions such as birthdays or celebrations (see photos below).

Use this simple recipe for the cupcakes and then decorate with these different icings. There is a butter cream icing, or a simple icing or frosting.



Chocolate Simplicity Cupcakes 




Eggtastit Cupcakes



 

CUPCAKE RECIPE:
Makes 20 cupcakes

Ingredients:

200g softened unsalted butter

1 3/4 cups Castor sugar

4 eggs

2 3/4 cups plain flour

2 teaspoons baking powder

1 cup milk

Method:

• Preheat oven to C170. Line two 12- hole cupcake trays with cupcake cases.
• Cream the butter for 1 -2 minutes, in an electric food mixer. Then add the sugar in three batched, beating for 2 minutes after each addition. After the last addition, cream the mixture until the sugar is dissolved and the mixture is light and fluffy. Add the eggs to the butter and sugar mixture one at a time, beating after each addition.
• Add a third of the flour mixture into the creamed mixture and beat on a low speed until well combined. Add half the milk to the mixture and beat until combined. Repeat this process for the rest of the flour and milk. Add the baking powder with the last batch of flour.
• At this point the cupcake mixture can be adapted or changed. (see pictures below)
• Lemon, Lime or Orange flavour:  add 3 teaspoons of lemon, lime or orange juice and the zest of 1 lemon, lime or orange.
• Coffee flavour: substitute 3 tablespoons milk with 3 tablespoons strong coffee. 
• Chocolate flavour:  substitute 3 tablespoons flour with 3 tablespoons cocoa.
• Mocha flavour: substitute 3 tablespoons milk with 3 tablespoons strong coffee and substitute 3 tablespoons flour with 3 tablespoons cocoa.
• Cupcake swirl: Dip a skewer in food dye and swirl this in the cupcake mixture when it is in the cupcake case.




Red Swirl


• Spoon the mixture into the cupcake cases, filling each about three-quarters full. Bake for 18-20 minutes or until the cupcakes are golden brown. Once the cupcakes are cooked immediately take them  out of the trays and place on a wire rack to cool for at least 30 minutes before icing.

SIMPLE ICING

This is the easiest icing to make. Sift some icing sugar into a bowl. Then add small amounts of water mixing after each addition, until the icing makes a thick paste. To check the consistency dollop some icing onto a cake. If the icing spreads all over the cake, then it is too runny so add some more icing sugar. The icing should only spread for a few millimeters, add keep its shape when it is dolloped onto the cake.  



Now that the icing is made, add a couple of drops of food dye to make your desired colour. Finally decorate the cupcakes with the icing and add sprinkles.



Bauble Cupcakes



Bauble Cupcakes







 



Ocean Blue Cupcakes

 BUTTER CREAM ICING

 This icing is good to create professional looking cupcakes.

Ingredients:
100g softened unsalted butter
1/4 cup milk
4 cups icing sugar

Method:

• Cream the butter for 1 - 2 minutes.
• Add the milk and half the sifted icing sugar. (TIP: whilst the icing sugar is being mixed in put a tea towel over the mixer to stop the icing sugar going every where) Beat for 3 minutes or until light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes.
• Add extra icing sugar if the mixture is too wet or add extra milk if the mixture is too dry.
• Decoration:
• For Coffee icing: Add 2 tablespoons instant coffee granules dissolved in 1 teaspoon hot water.
• To colour the icing add 2-3 drops food colouring of your desired colour.
• Decorate with sprinkles, chocolates, marshmallows - anything as long as it tastes good!



Birthday Cupcakes





Frosting

This is a good icing to pipe because it holds it shape very well.

Ingredients:

200g full fat cream cheese

100g softened unsalted butter
600g icing sugar, sieved

Method:

• Put the cream cheese, butter and icing sugar in a bowl of an electric mixture and slowly mix together at a low speed, until light and fluffy.
• To Flavour:
• Cinnamon: add 1 teaspoon of ground cinnamon
• Strawberry: Add 1 tablespoon strawberry jam and a drop of pink food dye.  
• Orange / Lemon: Add the grated zest of one orange / lemon.  

Mountain swirl Cupcakes

Chocolate Amaretti Cake

The Amaretti biscuits in the cake give a strong almond flavour which is divine against the dark chocolate.

Ingredients:
100g dark chocolate
150g Amaretti biscuits (crisp ones)
100g plain flour
225g unsalted butter, softened
175g Castor sugar
5 large eggs
1 tablespoon Amaretto liqueur or lukewarm water
Cocoa powder for dusting

Method:

• Heat the oven to C180. Grease a 20cm round tin.
• In the bowl of a food processor add the chocolate and grind to a fine powder. Then add 100g Amaretti biscuits to the chocolate and pulse until they are a fine powder. Next add the flour and pulse the machine so the mixture is combined.
• Put the softened butter and sugar in the bowl of a mixer and beat (with the whisk attachment) until light and creamy.
• Separate the eggs. Add one egg yolk at a time to the butter and sugar and mix after each addition. Once all the egg yolks are mixed in add the chocolate, amaretti biscuits and flour to the butter, sugar and egg yolk mixture. Mix until combined. Next add the lukewarm water, and mix.
• In a separate bowl whisk the egg whites until they form stiff peaks. Using a large metal spoon fold the egg whites into the chocolate mixture in three batches.
• When thoroughly combined pour into a prepared tin and cook for 40 minutes or until firm to the touch.
• Meanwhile put 50g  of the Amaretti biscuits in the food processor and mix until the biscuits are fine crumbs.
• Remove the cake from the oven and run a knife around the edge to loosen the cake from the edges. Turn the cake out onto a wire rack, immediately. Dust the cake with a thick layer of cocoa powder  then sprinkle over the Amaretti biscuits.
• Serve the cake with a dolp of whipped cream if you wish.




Chocolate Amaretti Cake

 

A Quick Treat

This is an easy recipe for yummy results but will take some time to set! Millionaires Shortbread is made of three layers; shortbread, caramel and chocolate.

To make the Millionaires Shortbread follow the method for the 'Christmas Shortbread' recipe for the base omiting the spices. But cook the shortbread in a square tin (20cm by 20cm) and cool in the tin.

To make the caramel put 100g butter or margarine, 100g light muscovado and 397g condensed milk in a pan and heat gently until the sugar has dissolved.Cool slightly. Pour this over the cooled shortbread base (in the tin still), spreading evenly and refrigerate.

 Meanwhile melt 200g chocolate in a pan over simmering water (taking care that the bowl doesn't hit the water) and pour over the top of the caramel layer. Refrigerate for a couple of hours, until the caramel and chocolate has set.

When it is set take it out of the tin and cut into squares.

Serve and enjoy!