• Mary Berry's Cardamom Sponge With White Chocolate Icing

    From Ben Collver@1:105/500 to All on Monday, April 15, 2024 09:44:11
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mary Berry's Cardamom Sponge With White Chocolate Icing
    Categories: Cakes
    Yield: 1 Cake

    8 oz Butter
    4 Free-range eggs
    8 oz Caster sugar
    8 oz Self-raising flour
    2 ts Baking powder
    12 Cardamom pods

    3 oz White chocolate
    1 oz Butter; softened
    2 oz Cream cheese
    7 oz Icing sugar
    1/2 ts Vanilla extract
    Icing sugar and dove
    -stencil; to decorate

    Preheat the oven 350°F. Grease two 8" loose-bottomed sandwich tins
    and line with non-stick baking paper.

    Place the butter, eggs, sugar, flour, and baking powder into a large
    bowl and beat together (using an electric hand whisk if you have one)
    until well combined.

    Bash the cardamom pods with a rolling pin to release the seeds. Tip
    the seeds in a pestle and mortar and mash until fine. (Be sure to
    crush the cardamom seeds only, not the pods as these do not tenderize
    down.) Stir the crushed seeds into the cake batter, then pour the
    mixture into the prepared tins.

    Bake for about 25 minutes until golden-brown and springy to the touch.
    Remove from the oven and leave to cool for 5 minutes and then turn
    them out to cool on a wire rack.

    To make the icing, gently melt the white chocolate in a bowl over a
    pan of just simmering water. (Do not overheat the white chocolate
    otherwise it will not set.) Stir until runny then set aside to cool
    and thicken a little.

    Whisk the butter and cream cheese together until fluffy and soft. Add
    half the icing sugar, whisk again, add the vanilla and the remaining
    icing sugar and whisk again. Stir in the white chocolate until
    combined. Transfer to the fridge for about 20 minutes until thickened
    to a spreading consistency.

    Slice each cake in half horizontally to give 4 thin sponges. Sandwich
    together with the icing and arrange on a cake stand so you have 4
    layers of cake and 3 layers of icing leaving the top of the cake

    Sprinkle with icing sugar, using a decorative dove stencil if you
    have one.

    Recipe by Mary Berry

    Recipe FROM: <gemini://gmi.noulin.net/cooking/95.gmi>

    --- SBBSecho 3.14-Win32
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)