Try this delicious berry cake for your next family gathering.
Prepare the cake tins by lightly greasing and lining the base with baking parchment.
For the Pinot coulis, combine the fruit and sugar. Cook over heat and simmer for about 15 minutes until thick and concentrated. Strain and reduce to a thick and concentrated syrup and cook further until really thick and concentrated. Set aside and cool.
For the Burgundy coulis, follow the same procedure in step 2.
For the Amarone coulis, follow the same procedure in step 2.
For the Amarone sponge cake, make the Amarone (being the largest) cake first. Preheat the oven to 170C Fan. Beat the eggs and sugar well and cook over a saucepan of simmering water. Lightly fold the sifted flour into the egg and sugar mix. Finally, fold in the Pinot coulis and add food colouring to create the darkest tone. Pour into the 7” prepared round tin and bake for around 25-30 minutes at 170°C fan until the skewer comes out clean. Take care that the oven does not get too hot… The sponge will rise and then fall again so you will end up with a cake about the same height as the raw mixture, and the top will be flat which suits stacking and decorating as required for this Ombre Cake. Remove the cooked cake from the oven and chill. Once cooled, cut the cake in half then sandwich together with the Amorone Ganache.
For the Pinot and Burgundy sponge cakes, follow the steps set out in point 5 above, except separate the mixture 1/3 and 2/3 before adding the coulis. Fold in the Pinot coulis into the smaller portion and add food colouring to adjust the lighter tone. Pour into the 5” round cake tin. Fold in the Burgundy coulis into the remaining 2/3 mixture, adjust the colour to achieve the medium tone and pour into the 6” cake tin. Bake the smaller cake for around 15-20 minutes but watch carefully as it will bake faster than the larger one. Bake the 6” cake for about 20-25 minutes. Remove from the oven, cool and chill in the fridge.
For the Ganache (follow this recipe for all fillings), melt chocolate in double broiler and mix through double cream. Add the respective coulis concentrate. Cool slightly.
For the buttercream, beat butter until creamy then add sifted icing sugar and milk until really thick and fluffy. Divide into portions: 2/3 Pinot butter cream, 1/3 Burgundy butter cream and 1/3 Amarone butter cream. For Pinot butter cream, add Pinot coulis to taste. For the Burgundy butter cream, add Burgundy coulis and food colouring. For Amarone butter cream, add Amarone coulis and food colouring.
To fill each cake with ganache, cut each cake in half and smooth over respective ganache to match using a spatula, then sandwich them back together.
To assemble the Ombre, put a dollop of pure icing sugar mixed with water onto the base board to fix the cake in place. Centre the Amarone sponge on the base board. Coat the top of the sponge with more Amarone ganache. Then sandwich the Burgundy sponge on top. Coat the sponge with the Burgundy ganache. Then place the Pinot sponge on top.
To crumb coat, with the cake tower on a swivel stand, and using an offset pallet, crumb coat the entire cake tower with Pinot butter cream, scraping off to a smooth finish. Chill.
To make the buttercream to flute the entire cake, follow the steps in step 8. Divide the mixture 2/3 (Pinot), and the remaining 1/3 into 2 for the Burgundy and Amarone butter cream. Note that more of the Pinot butter cream will be required to flute a big heritage rose on top of the Pinot layer and down the top and around tier. Divide the remaining butter cream into 2. Add the Burgundy coulis and colouring to one portion, and the Amarone coulis and colouring to the second portion tinting until the desired shade has been achieved.
To flute the cake, load 3 piping bags with a nozzle and load with the 3 separate butter creams. Start with icing a big heritage rose in the centre of the top tier using the Pinot butter cream, working outwards and downwards and around the top tier. Change to the Burgundy butter cream and continue fluting around the cake spinning the turntable as you go. When you get to the third tier, change to the Amarone butter cream and finish fluting the remainder of the cake. Clean the bottom cake board ready for presentation.
This recipe has not been edited or tested by the Bake Off Food Department
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