Baking set Forest Fruit Cake
The second image shows all items included in this great-value set.
Exact contents of the set, including detailed product and food information:
Supreme sponge mix 400g
Forest-fruit flavouring paste 100g
Forest-fruit cream stabiliser 100g
Clear cake glaze 100g
6cm cake collar acetate, 20 metres
Lubeca dark chocolate callets 40g
Pearl-white cake-pop coating 100g
1 small piping cone
Forest-fruit gateau recipe leaflet
Ingredients (for one 22cm diameter cake)
For the base:
200g Supreme sponge mix
140g whole egg (approx. 3 medium eggs)
20ml water
For the decorative sponge collar:
40g Lubeca dark chocolate callets
200g Supreme sponge mix
140g whole egg (approx. 3 medium eggs)
20ml water
For the filling:
500ml cream
100g forest-fruit cream stabiliser
125ml water (20°C)
For decorating:
12.5g cake glaze
75g sugar*
250ml water*
30g forest-fruit flavouring paste
3050g cake-pop coating
Fresh fruit and mint*
*These items are also required and are not included.
Preparation
For the base, whisk all the ingredients in a stand mixer or with an electric hand mixer for 10 minutes. Transfer the mixture to a 22cm tin lined with baking paper and bake in a preheated oven at 200°C using top and bottom heat for approx. 30 minutes. Allow to cool completely.
For the decorative sponge collar, melt the Lubeca callets at a low temperature in the microwave or over a bain-marie. Transfer the melted couverture to a piping cone and pipe it in a spiral pattern over 23 suitably trimmed strips of baking paper, each approx. 5x38cm. Allow to set. Whisk the sponge mix with the egg and water in a stand mixer or with an electric hand mixer for 10 minutes. Spread the mixture over the set couverture decoration and bake the baking-paper strips at 200°C using top and bottom heat for approx. 57 minutes. Cover with a tea towel and leave to rest in a cool place for at least 1 hour.
For the filling, whip the cream until stiff with an electric hand mixer. Stir the cream stabiliser powder into the water. Add a small amount of the whipped cream to the water-and-powder mixture, then fold this into the remaining whipped cream.
Line a cake ring with acetate and place the decorative sponge collar against it with the pattern facing outwards. Insert the first cake layer, trimming it if necessary. Fill with half of the forest-fruit cream and place the second layer on top. Add the remaining cream and smooth the surface. Place the cake in the freezer overnight.
For the decorations, gently heat the cake-pop coating in the microwave at a low setting or directly in a bain-marie to 40°C. Allow to cool slightly while stirring until it begins to thicken. Use the tip of a knife or a mini palette knife to spread small decorations onto a strip of baking paper and allow them to set. Mix the cake-glaze powder with the sugar. Bring the water to the boil, stir in the mixture and briefly return it to the boil. Allow to cool slightly, then stir in the forest-fruit flavouring paste. Pour the glaze over the frozen cake and leave it to set briefly. Remove the cake ring and acetate while the cake is still frozen. Garnish with fruit, mint and the coating decorations.
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