白巧克力果仁蛋糕White Chocolate Macadamia Cake

 

 

 

 

For the Sponge Cake:
500 g        Sponge Cake Mix
500 g        Eggs ( 10 nos large eggs)
125 g         Water
125 g         Melted butter
    1 tsp      Vanilla Essence
Method:
1. Beat sponge cake mix with eggs for 1 minutes or till well combine.
2. Increase to high speed, beat for 3 minutes.
3. Slowly add in in water beat till light and fluffy for about 10 mins
4.  Reduce speed slowly add in melted butter till will combine.
5. Pour into 12” rectangle cake tin.
6. Bake at preheated oven at 180 C for 30 mins.
7. Cool the cake on a wire rack.
8.  Divided the cake into 2 equal portion.
9. Slice into 2 equal pieces for each 1/2 portion of cake.

For Top Layer:  White Chocolate Ganache Glaze
Ingredients:
450 g        Good Quality White Chocolate
3/4 cup     Heavy Cream
Method:
1)  Chop white chocolate into small pieces and place in a bowl. Set aside.
2)  Bring heavy cream to a boil, remove from heat and pour over white chocolate pieces.
3)  Let the mixture sit for 5 minutes, then carefully & slowly stir until a smooth ganache forms.
4)  Let ganache cool until it is no longer warm to the touch (84F/28C) but still is pourable and hasn’t hardened.
5)  At room temperature cooling might take up to an hour.
6)  Place a wire rack on a baking sheet.
7)  Put the cake on the rack, this way excess ganache will drip onto the baking sheet without getting the cake board dirty.
8)  Pour the white chocolate ganache glaze onto the chilled cake and let it also run down to cover the sides.
9)  Let the cake sit for just a minute and scrape excess from the bottom, then move the cake (and rack) to the fridge to let it firm up.
10)  Store the cake in the fridge until 1/2 to 1 hour before serving.
11)   The ganache will be easier to with a hot knife.

For Middle Layer:  Whipped Cream With Macadamia Nuts
Ingredients:
    2 cup       Heavy Cream
1/2 tsp        Cream Of Tartar
    1 cup       Powdered Sugar
    4 tbsp      Coconut Extract
Method:
1.  With a mixer, whip the heavy cream till lots of bubbles.
2.  Then add in cream of tartar beat until soft peaks form.
2.  Add powdered sugar and coconut extract; beat until cream holds peaks.
3.  Fold in chopped macadamia buts & spread over the middle of Sponge Cake.