[HFM] NZ Vanilla Love Cake & Whipped White Choc Ganache
with Berry Compote & Walnuts | Serves 4-6
- Gluten
- Wheat
- Milk
- Soy
- Walnut
- Eggs
- Pecan
- Cashew
- Peanuts
- Milk
- Walnut
- Pistachio
- Macadamia
- Pine nut
- Brazil nut
- Hazelnut
- Sesame
- Soy
- Almond
- May contain traces of allergens
- Gluten
- Wheat
- Fish
- Eggs
Ingredients
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond)
1
White Choc Chips
(Contains: Milk, Soy; May be present: Pecan, Cashew, Peanuts, Walnut, Pistachio, Macadamia, Brazil nut, Hazelnut, Sesame, Almond, Gluten, Wheat)
1 packet
Pure Cream
(Contains: Milk; )
1 packet
Caster Sugar
(May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond, Gluten, Wheat)
1 packet
Vanilla-Flavoured Essence
(May be present: Cashew, Milk, Sesame, Soy, Almond, Gluten, Wheat, Fish, Eggs)
1 packet
Berry Compote
(May be present: Cashew, Milk, Sesame, Soy, Almond, Gluten, Wheat, Fish, Eggs)
2 packet
Walnuts
(Contains: Walnut; )
Not included in your delivery
¾ cup
milk
(Contains: Milk; )
200 g
butter
(Contains: Milk; )
3 piece
egg
(Contains: Eggs; )
Nutrition Values
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm cake tin.
• In a large bowl, place caster sugar and the butter (softened). Mix with electric beaters until pale and fluffy, 3-5 minutes.
• Add the eggs and beat until smooth, 1-2 minutes. Add the basic sponge mix, milk, and vanilla-flavored syrup, and fold with a spoon until just combined.
TIP: To avoid clumps of butter in your mixture, allow your butter to soften to room temperature first!
• Pour cake batter into lined cake tin. Bake for 45 minutes - 1 hour. Set aside to cool completely in tin.
TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.
• While the cake is baking, add white choc chips to a medium bowl.
• In a small saucepan, heat half of the cream over medium heat until just steaming, 1-2 minutes.
• Pour light cooking cream over chocolate, then stir to melt and combine. Place in fridge to cool, 30 minutes.
• While the ganache is cooling, using electric beaters, whisk the remaining cream in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes.
• Gently fold the cooled chocolate ganache through whipped cream to combine.
TIP: Cream can boil fast, keep an eye on it!
TIP: For maximum volume, chill both your bowl and thickened cream before whipping.
- Place cake on a flat surface. To form the bottom of the heart, use a serrated knife to make two straight, even cuts, creating one large triangle piece and two smaller curved side pieces.
• Place the large triangle piece on your serving platter. To the cut sides of the small cake pieces, spread a thin layer of frosting, then gently press against the large triangle piece to form the top of the heart
• Roughly chop walnuts.
• Spread the heart-shaped cake with whipped white choc ganache, then spoon over berry compote. Garnish with walnuts.
• Slice and serve. Enjoy!
