Try these impressive cakes from The Great Australian Bake Off contestant James.
For the sponge, preheat oven to 180°C. Beat eggs and sugar for 5-10 minutes until thick
Sift flour over the top and fold in gently. Spread thin layers over the baking sheets. Bake for 5-7 minutes until edges start to brown. Remove and allow to cool slightly. Move to cooling rack and allow to cool.
For the ganache, to make the ganache heat the cream until just starting to boil
Pour into bowl over the chocolate and sit covered for 2-3 minutes. Whisk to combine and allow mixture to cool for 3-5 minutes.
Chocolate buttercream, melt chocolate in bowl over a saucepan of simmering water. Beat butter until pale and fluffy. Add milk and chocolate, continue to beat. Add icing sugar slowly.
To assemble, place a layer of sponge in the mold, Spray with mint schnapps. Apply layer of dark chocolate ganache. Place another sponge and spray, apply white chocolate. Repeat with milk chocolate. Complete another dark and white chocolate layer. Apply final layer of sponge. Measure into 36 equal portions and divide. Make final mix of milk chocolate ganache. Allow to cool slightly and then coat the individual cakes. Pipe a shell onto the center of each of the cakes and apply chocolate filigree towards one corner.
Nutritional analysis per serving (42 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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