Geology and baking - real sciences!

Hey Guys!

Today I’d like to tell you a bit more about my absolute favorite hobby – BAKING! Maybe you read about it in a few posts I wrote before, but today I’m going to show you the cake I made about two weeks ago for two of my sister’s colleagues who had their master’s exam.

Here’s a picture of the cake:

I think you can assume what these guys study ;)

The sponge was a simple Sachertorte, filled with apricot jam and covered with a dark ganache. I’ll put the recipes for both, the Sachertorte and the ganache down below. I made the whole decoration out of fondant, but because I had two different kinds of fondant, one of a lower and one of a higher quality, I colored the better one and used it to make kind of large slabs and rocks because those parts were actually going to be eaten. The hammers were made out of the fondant of lower quality – they took them down before cutting the cake and put them away :D 

Unfortunately, I didn’t make pictures of the process while making the cake, but I want to make another one in the future and then I’ll provide you an instruction on how to make a cake with fondant.

 

Here are the recipes:

Sachertorte

Ingredients:

> 10          eggs

> 260 g     butter

> 260 g     dark chocolate

> 260 g     icing sugar

> 200 g     flour

> 60 g       corn starch

> 1 pack.  baking powder

> 260 g     apricot jam (maybe a bit less, because you don’t have to cover the whole cake)

> 1 shot    rum

Method:

-          Grease and flour a cake tin (26cm)

-          Melt the chocolate and allow to cool down

-          Separate the yolk from the egg white

-          Mix the butter, 2/3 of the icing sugar and the yolk with a hand mixer until fluffy

-          Add the melted chocolate to the egg mixture and keep mixing

-          Whisk the egg whites with the remaining icing sugar until they forms stiff peaks

-          Mix flour, baking powder and corn starch

-          Fold the dry ingredients  into the egg mixture alternately with the stiff egg white

-          Fill the cake mixture into the cake tin and bake for about an hour in 180°C

-          Add a shot of rum to the jam and mix until smooth

-          Cut the cooled cake in half horizontally and fill it with apricot jam

Ganache:

Ingredients:

> 400 g     dark chocolate

> 200 ml   cream

Method:

-          Put the cream in a pot and allow to boil

-          Take the pot from the plate

-          Chop the chocolate into small pieces and add them to the cream

-          Leave the mixture for 2-3 minutes

-          Mix with a spoon until the cream and the chocolate are admixed

-          Use a hand blender to homogenize the mixture

The ganache now has the perfect texture to layer your cake. There will be some leftovers, but you can store them in your freezer and use them another time.

If you have any questions, feel free to ask! 

Bye! :)