Gourmet Celebration Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter
- 1 cup caster sugar
- 4 eggs
- 2 cups self-rising flour
- 1 tsp vanilla extract
- 3 tsps hot water
- For the filling
- ½ cup Strawberry Jam (jelly)
- 3 cups cream (48% fat)
- 2 Tbsps powdered sugar
- ⅜ cup Champagne
- 9 ozs Strawberries (finely sliced or chopped)
- 14 ozs canned Apricot (drained)
- To decorate
- 6 Strawberries
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well to combine. Add the flour, vanilla and hot water and mix well.
3.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
4.
Cut 1 cake horizontally in two. Place one half upside down on a serving plate.
5.
For the filling: stir the jam to loosen and spread over the inverted cake half. Place the remaining cake half on top.
6.
Whisk the cream and icing sugar until thick. Gradually whisk in the Champagne. Put a little more than 1/2 of the cream aside for the decoration.
7.
Slice a few apricots for the decoration and set aside. Dice the remaining apricots.
8.
Gently fold the strawberries and diced apricots into the whipped cream.
9.
Spread the cream on top of the cake layer and place the remaining plain cake on top.
10.
Spread 1/2 of the reserved cream over the top of the cake.
11.
Spoon the remaining cream into a piping bag and pipe lines along the sides of the cake. Pipe rosettes of cream around the edge of the cake.
12.
Place 3 whole strawberries and the sliced apricots in the centre of the cake. Cut the remaining strawberries in half and arrange around the edge of the cake as in the photo.
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