Raspberry Ripple Cake

This is a cake adapted from a recipe from Edd Kimber, winner of the first series of the 'Great British Bake Off'.  I say adapted...its actually not his sponge cake mix, just the frosting and decoration that I have copied.  I have attempted to make the cake in this book 'The boy who bakes' twice and each time the sponge has failed me.  Each time it is dense and underbaked.  The first time I made it I followed the directions and it didn't work, I tried again a few weeks later, this time leaving the cake to bake longer.  Both times it looked great but on cutting each layer was dense and almost raw!  Yuck!  I even tweeted Edd and asked for advice, showing him the picture, he mentioned oven temperature may be the problem and to invest in an oven thermometer - I did - however the second attempt still failed.  Oh well, can't win them all!

The frosting however is perfect and I have used his recipe a number of times for topping of other cakes, cupcakes etc.  The recipe for the vanilla sponge is from Anna Olson and is the same recipe I used a few weeks back for my salted caramel vanilla cake.  I have only included the assembly instructions and ingredients for the frosting below.  Find the vanilla cake recipe here.

Raspberry Ripple Cake
Adapted from recipes by Edd Kimber and Anna Olson

Prepare cake as found in 'Caramel Vanilla Birthday Cake' recipe

For the Frostings
5 egg whites, room temp
450g soft unsalted butter
250g granulated sugar
80g white chocolate, melted
160ml water
1 tsp vanilla extract
120g raspberry jam, seedless (60g for cake layer, rest for frosting)

a little left over jam for decoration

Place the water and sugar in a heavy saucepan, with a candy thermometer.  Bring to boil, while boiling...

Place the egg whites in clean mixing bowl.

When the sugar solution reaches 115C start whisking the egg whites on high.  Once the sugar reaches 120C remove from heat.  It can take a while for the temp to start to rise, so don't worry, just watch it carefully.

 

Pour the very hot sugar solution down the side of the mixing bowl in a steady stream while the whisk is running at max speed.  Be careful not to get it on the whisk.

Once all add, allow the machine to keep whisking until the sides of the bowl are room temp - this could take up to 5/10 minutes!

Then, still on high speed, add the butter, bit by bit.  Expect the mixture to sink and look almost soupy.  Just continue adding and it will start to thicken up and turn in to frosting.

 

Once all the butter is add, mix in the vanilla extract.

Divide the mixture in two... add the molten chocolate to one and beat in and the 60g of raspberry jam to the other.

 

To create the cake, spread the rest of the jam over the top of one of the cakes.  Spread with a thick layer of white chocolate frosting.  Place the second layer of cake on top.

 

Spread a thin layer of the white chocolate frosting around the whole cake.  Place in the fridge for 30 minutes to set.

Remove from fridge and use the raspberry frosting cover the whole cake.  

Use the left over white chocolate frosting to add patches around the cake, creating the ripple effect.  Enhance it with the left over jam to give some swirls.  

Enjoy!

Belgian Liege Waffles

I fondly remember being in Spain during my early teens and on my walk down to the Yacht Club I always used to pass a lady on the road side cooking fresh waffles.  Often I would treat myself to one and have is smothered in chocolate sauce and 'present' whipped cream.  They were amazing!  Soft on the inside, slightly chewy and they always have a crisp outside.  Amazing!  The only waffles I had ever really known were those potato ones you got from the freezer.  Later on I discovered that you could make what I call 'American Style' waffles that consisted basically of a pancake mix baked in a waffle iron.  I have tired these and they are much easier to make than the Belgian version above however, in my opinion, they go soggy quickly and just don't really have much to them.

Researching around the net I came across a number of recipes for 'Belgian Liege' waffles.  The pictures I looked at reminded me of the waffles from Spain.  Basically the dough you create is the same as brioche - that being eggs and butter.  The only issue I had was sourcing pearl sugar.   This type of sugar is basically little nibs that you mix in to the dough before cooking and as they cook they melt, caramelise and give the waffles their perfect crunch.  A number of websites suggested using sugar cubes that you whack with a rolling pin to create bits.  I tried this, and although not perfect, it seems to work.  The recipe below uses sugar cubes but if you can get them  feel free to use pearl sugar.

Of course you need a waffle iron to bake these.  I have a fancy electric one (thank you old school) but you could get a cheaper cast iron one that you hold over a heat sauce to bake.  They only take about 2 minutes to cook and I have found that you can keep the dough in the fridge for a few days to bake as needed OR you can part bake in the waffle iron and then freeze, later to reheat and finish off in a toaster.  The recipe makes about 12 waffles.

Belgian Liege Waffles

makes about 12 depending on size

Recipe found at http://www.thekitchn.com/the-best-waffle-youll-ever-eat-90629
and slightly adapted by me

6 tbsp warm milk (hand hot)
1/2 tsp granulated sugar 

2 tsp instant yeast 
1 1/2 230 grams plain flour, sifted  
2 tsp vanilla extract 
1/2 tsp salt
1 large egg 
1 egg yolk
113g unsalted butter, room temp
140 pearl sugar (or same amount of crushed up white sugar cubes)

You will need a waffle iron.

If using sugar cubes, measure out and place in a bag (best to double bag it).  Whack with a rolling pin to break up to bits.  Try not to over do it otherwise you will end up with dust.  Set aside.

Mix the yeast with the warm milk, add sugar and leave for 5 minutes until it activates.  You should see bubbles forming at the top.

In a mixer, fitter with the paddle (not bread hook) add the flour and salt.  In a small bowl mix the egg and extra yolk together with the vanilla extract.  

 

Add the egg mixture to the flour, followed by the yeast.  Mix on medium speed until fully combined.  You will have a sticky mixture. Set aside in a warm place, covered with a cloth to rise for 30 minutes.

 

 

Once rested, place back in the mixer, with the paddle again, and add the butter bit by bit.  You can add quite quickly.  Keep mixing and it will all combine.

Scrape the sides of the bowl if necessary.  Then add the sugar bits and mix.  

 

     

Your dough is now ready to bake into waffles.  You can keep in the fridge, covered, for 2 days if necessary.

To bake... heat your waffle iron. Mine only has one setting -  on!

Place large tablespoon full of mixture on to the plates, no need to press down.  Just lower the lid and allow to bake.

Check after 1.30min...  I cooked for 2 minutes and they seemed perfect.  You want a dark brown outside.  Remember the sugar will start to melt and may smoke. 

I use a meat fork to remove them, you don't want to touch the outside as it may be very hot with molten sugar.  Slide the fork in the side and lift out.  Allow to cool slightly before covering in your chosen topping.  

For me... its what I had in Spain... chocolate sauce and pretend whipped cream!  

Enjoy!