Cakes:
Sour Cream Fudge Cake[ white chocolate cakes.]
Makes 1 cake
Ingredients;
125 g butter ;
100 g white chocolate ;
2 cups caster sugar ;
3 eggs ;
1 tbsp pure vanilla essence ;
grated rind 2-3 lemons ;
2 1/2 cups flour ;
2 tsp baking soda ;
1 cup sour cream ;
3/4 cup chopped pistachio nuts ;
3/4 cup boiling water ;
White chocolate ganache
100 g white chocolate, chopped,
2 tbsp cream
Pistachio nut topping
1 cup pistachio nuts and
1 cup caster sugar,
1/4 cup water
Method
Put the butter and chocolate in large bowl.
Melt by placing over hot water or microwave
on high power for 2-3 minutes until the chocolate
and butter has melted.
Be careful not to burn the chocolate.
Beat the sugar, eggs, vanilla essence and lemon rind
together until thick and creamy. Beat in the cooled
chocolate mixture.
Sift flour and baking soda. Stir in the sifted mixture and
sour cream until combined.Add boiling water and stir only
until mixed in.
Pour into 8 well-greased and paper-base-lined
13cm mini cake tins. Bake 160 degrees Celsius for
30-35 minutes or until the cakes are firm to the touch.
Cool and remove from tin.
----
To make one large cake,
pour the mixture into a well-greased and lightly floured
22-23cm ring tin. Bake at 160 degrees Celsius for 50-60
minutes until the cake is cooked when tested when a cake
skewer inserted into the middle comes out clean.
Allow the cakes to cool in the tins for 5-10 minutes before
turning out on a cake rack to cool completely.
To decorate:
Spread each cake on top with a thick layer of white chocolate
ganache and stand on the cake rack for 1-2 hours until set.
Break the Pistachio Nut Toffee into chunks and place on top
of the cakes. Sprinkle with zested lemon rind. Wrap the cakes
with wide ribbon.
White chocolate ganache:
Place the white chocolate and cream together in a small bowl
and stand over a bowl of hot water until melted. Alternatively
place in the microwave for 1-2 minutes on high. Stir until smooth.
Allow to cool before spreading on the cakes.
Pistachio nut topping:
Place the pistachio nuts on a baking tray. Place the sugar and
water into a small saucepan and place over a moderate heat,
stirring until the sugar has dissolved.
Once dissolved, stop stirring and bring the syrup to the boil and
boil rapidly until the syrup turns a light golden colour.
Pour over the pistachio nuts and allow to cool and harden.
Break into pieces to use.
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