Still working through my favourite book at the moment ‘Bake like you mean it’ by Gessine Bullock Prado and next in line after Key Lime and Berry Sponge, is Because you are mine cake. What I learn so far is that all Gesine’s recipes are meant for at least 50 people! Her cakes are HUGE! In this monstrous gigantic cake, I used 24 eggs and almost 1 kg butter! Seems like very expensive cake. I feed 20 people and I still had almost a half a cake left. Therefore you can only use half of the ingredients or even use 1/3. In any case, the cake was very easy to make and the effect was amazing. Delicious too.
Gesine’s dedicated this cake to Johny Cash, “the most stand-up husband and guy in music. And the name of the cake presented itself: Because you’re mine cake, I walk the link.”
- 115 gr unsalted butter – at room temperature
- 150 gr granulated sugar
- 2 eggs
- 185 gr flour
- 1 1/2 teaspoons baking powder
- 180 ml buttermilk
- 1/2 teaspoon salt
- 140 gr bread flour
- 40 gr cocoa powder
- 150 gr granulated sugar
- 24 egg yolks!!!!!!
- 8 egg whites
- 1 teaspoons vanilla extract
- 1 teaspoon salt
- 15 eggs whites
- 500 gr granulated sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 500 – 900 gr unsalted butter (I use about 600 gr in the end, but it is good to have it prepared just in case)
- 225 gr dark chocolate
- 120 ml double cream
- 2 tablespoons unsalted butter
1. Preheat oven to 180C. Butter the 25 cm cake pan and line the bottom with parchment.
2. Combine together butter and granulated sugar until light and fluffy.
3. Add eggs, one at a time until they are all incorporated.
4. Add vanilla extract,
5. In a bowl, whisk together flour, salt and baking powder. Add 1/3 of the flour and then 1/2 buttermilk. Add another 1/3 of the flour mixture and then the remainder of the buttermilk and finish of with the remaining flour. Mix until just incorporated. Don’t overmix!
6. Fill the pan with batter and bake for 20 minutes, until done. Poke that cake and make sure it springs back to insure it’s done.
7. Allow to cool completely. Remove from pan and carefully cut the cake in half. Set aside.
1. Preheat the oven to 200C. Line two half sheet pans with non stick baking parchment
2. Whisk together the egg yolks, 1/2 the sugar and the vanilla extract until the mixtures lightens to a pale yellow
3. Whip the egg whites with the salt until foamy and then slowly add the remaining sugar. Whip until stiff peaks form.
4. Whisk together the flour and the cocoa powder.
5. Stir 1/3 of the egg whites into the yolk mixture to lighten. Then gently fold in the remaining whites. Sift the cocoa/flour mixture over the eggs and continue to gently fold the until the flour/cocoa mixture is evenly distributed
6. Divide the butter evenly between the prepared pans and smooth the layers. Bake for 7 – 10 min, until the cakes spring back when you touch them. Let them cool completely.
1. Combine the egg whites, granulated sugar, vanilla, and salt in the bowl. Place over a baion marie (a large saucepan half full of simmering water) and stir until the sugar has completely melted.
2. The candy thermometer should show at least 160F on which bacteria are killed.
3. While you’re tending your sugar, whisk the egg whites and salt together until they are foamy.
4. When the sugar has come to temperature, very carefully transfer the hot sugar syrup to the mixer and while the mixer is running on medium/medium high, slowly pour the hot sugar mixture down the side of the bowl and into the egg whites. Add all the sugar and whisk on high until the meringue achieves stiff peaks and the mixing bowl is cool to the touch
5. Slowly add bits of butter, about 2 tablespoons at a time. There’s a chance you won’t need all of the butter. Keep an eye out for the texture of the buttercream, it’s takes some time to come together. But a visual cue is when it looks as if its starting to separate or curdle. This is an indication that with a little more whisking, the buttercream will smooth out and be ready.
1. Place the chocolate in a heatproof bowl. In a saucepan, combine the cream and butter and bring to a simmer
2. Pour the hot cream over the chocolate, making sure the chocolate is completely covered. Allow to sit for 2 min.
3. Whisk until the chocolate in completely melted and the mixture is smooth.
Assembling the cake
1.Cut both roulades into long strips, 10 cm wide (you’ll get 3 strips from each pan which is 6 together).
2. Divide the buttercream evenly between the two cakes, reserving the rest to cover the cake and spread very thin, even later over the surface if each cake.
3. Roll the first strip, the cream side in, into a tight roll. Move the strip over to the start of the next strip, and continue rolling, the end of the first roll touching the beginning of the second, and you’ll keep add strips to make a big fat spiral of cake! A snowball effect but in cake! You may have more cake than you need. Stop when you’re spiral is 25cm wide.
4. Add a thin layer of buttercream to one of the vanilla cake layers, just enough to cover the top. Place your giant spiral on top of the buttercream.
5. Smear a thin layer of buttercream over the top of the spiral cake and top with the remaining layer of vanilla cake.
6. Wrap it in plastic wrap. Place the cake in the freezer to set for 1 hour.
7. Remove the cake from the freezer and cover the entire cake with the layer of buttercream.
8. Place in the fridge for 20 minutes
9. Place the ganache in a pastry bag fitter with a medium open tip. Place a piece of parchment on a sheet pan and pipe hearts onto the parchment paper. Freeze the harts until set.
10. When the ganache hearts have hardened, remove them from the parchment paper and stick then on the side and top of the cake.
Enjoy Miss J x