Pecan cream and choc layered cake. @latif_fati Choc cake 4 eggs ¾ cup castor sugar. Beat till white. Add ¼ cup oil and beat again. In a seperate bowl mix ¼ cup cocoa with ½ cup boiling water. Sift 1 cup cake flour and 2 teaspoon baking powder together. Fold into egg mixture and add a pinch of salt. Then fold in cocoa mixture. Add 1 teaspoon vanilla essence and mix in. Pour batter into swissroll pan and bake for 10-15 minutes @ 180.
Leave to cool. Then divide cake into 4 equal pieces. Beat 1×250ml fresh cream with 2 tablespoon icing sugar. Pipe fresh cream, sprinkle diced pecans and grated dairy milk. Put another layer of cake and repeat. On top layer pipe cream. Make a ganache with 1 x 80g melted dairy milk, 30g melted butter and 4-6 tablespoon milk. Drizzle ganache over. Decor as desired.
Culinary Skills By: Fatima Asif Latif
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