Friday, September 18, 2009

The recipe for the 2 peas in a pod cake

I've been asked to provide the recipe for 2 peas in a pod cake and there it is.

You will need ( for each tier):
1 package vanilla cake layers
1 package chocolate cake layers

( If you can't order these you can very well use all purpose yellow cake and cocoa cake layer)

For the walnut ganache


2 cups heavy whipping cream
1 cup semi-sweet chocolate chips
1 cup walnuts

For the strawberry filling


2 cups fresh strawberries
6 tbsp sugar

1. The day before In a large pan bring the whipping cream to a boil and add the chocolate chips. Stir constantly with a wooden spoon until ALL of the chocolate is completely incorporated! You shouldn't have chunks or darker dots, and your ganache should be with a homogeneous dark chocolate-y color! Chop the walnuts with a processor until they are almost creamy, then add to the ganache. Transfer into a bowl and leave in the refrigerator overnight.

2. The day before wash the strawberries and place them in an airtight container. Sprinkle with the sugar and leave them in the refrigerator overnight.

3. The next day first check if there is any undissolved sugar in the strawberries and if there is, place them in a pan on the stove and warm up as you stir constantly until the sugar is dissolved. Let it cool completely before use!

4. With a mixer beat the cold ganache until light and fluffy. Do not overbeat it!

5. Place the first layer in a cake spring form, previously lined with plastic wrap. Then spread the ganache and on top of it place the strawberries. Remember, your strawberries should be completely cold at this point, otherwise they would melt the ganache!
Repeat until the springform is full and cover with plastic wrap.

6. Freeze for one hour, then coat with buttercream or decorators Icing and you are ready to cover the cake with fondant.

Very easy and delicious!

Note: You can add whole walnuts under the strawberries or if you want to make one layer with walnuts, one with strawberries.


THis is how this cake looks when cut:
Cake

This photo is from Kalin's birthday, I made the same kind of cake. I have such a thick layer of decorator's icing, since the birthday was outside on a very hot day with no refrigerator. You need to use small amount if you are going to keep the cake in the refrigerator.

Enjoy!

5 comments:

  1. Интересно!

    Наистина е доста количеството под покриващата маса.. но аз имам всъщност въпрос, макар и може би странен за теб, Ани: какво представлява този декор-айсинг? Как се приготвя и нанася? Има ли предимство пред масления крем? ... в чуденки съм аз :-)))

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  2. Дими, количеството е много ( обикновено не слагам толкова много) защото партито беше в една голяма жега и тортата трябваше да стои на слънце 3 часа. Само престоя в хладилника и стягането на крема я спаси, иначе да се беше ратопила тотално.
    Декораторският айсинг си е маслен крем - 3/4 ч.ч масло 3-4 с.л вода или мляко 1/4 ч.л сол, 1 с.л течна ванилия и 3 и 1/2 ч.ч пудра захар. По принцип това е, което Скот Уули ползва под фондана си, на мен ми хареса като рецепта, затова него ползвам за стягащ крем. Така че, реално разлика няма, просто така му казват тук :-)

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  3. А-хаа.. :-)

    Благодаря, Ани.

    Вътрешността на тортата изглежда примамливо! От доста време не съм правила класическа торта (с хоризонтални блатове).. а ми се прииска в момента, гледайки снимката :-)

    Поздрав сърдечен!

    ReplyDelete
  4. Дими, ти гледаш тази, а аз гледах твоите навитите вчера и си мислех да забъркам една скоро :-)))) Като вкус много ти препоръчвам рецептата, която пуснах за Devil's Food Cake ето тук:
    http://cakes.anniesartbook.com/2009/08/old-recipe-with-new-flare-to-it-updated.html

    На мен тази ми е любима в момента! :-)

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