Banana Cake with Praline Filling& White Chocolate Ganache ~ The Cake Slice Bakers!

January seems to have deluded me and all good plans I had made seemed to have failed me until now. I have been taking a short break, due yet again to my ongoing back problem; but hey ho upward and onward and the baking commences in Rosie’s kitchen once again!! So please do join me in celebrating yet another great bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. Most importantly the cake this month being baked is; ‘Banana Cake with Praline Filling& White Chocolate Ganache’.

I didn’t find this cake finicky or over imposing to create in effect it was much simpler than I had thought and a dream to make. The sponge has banana and cinnamon flavours running through and everything just seems to work well together; Oooooh the sugared coated pecans are simply gorgeous; but mixed with a little white chocolate ganache for the filling puts a whole new dimension to a blissful experience! Just when you thought it couldn’t get any better it does with the cake being covered with *slurp* white chocolate ganache!! Decorated with sugared pecans and I added a little edible gold glitter and a few gold sugared balls for decoration. A must bake for any cake lover out there!.......

Banana Cake with Praline Filling& White Chocolate Ganache

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems

The Cake:

Makes a 9-inch triple layer cake

3 cups of cake flour ** see below**

3 and 1/2 teaspoons of baking powder

1 and 1/2 teaspoons of cinnamon

1/2 teaspoon of salt

3/4 cup of milk

1/2 cup of ripe mashed bananas

8 ounces of softened unsalted butter

2 cups of sugar

7 egg whites

Praline Filling:

1 cup sugared pecans, cooled

1 and 1/2 cups white chocolate ganache

Sugared Pecans:

1 and 1/2 cups pecan halves

3 cups vegetable oil

1 cup confectioners sugar

White Chocolate Ganache:

8 ounces of white chocolate chopped

2 and 1/2 cups of heavy cream (double cream)

1 and 1/2 teaspoons vanilla extract

**The recipe calls for cake flour and if you only have all-purpose (plain) flour on hand, you can substitute ¾ cup (105 grams) all-purpose (plain) flour plus 2 tablespoons (30 grams) cornstarch (cornflour)**

CAKE:

Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper.

Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.
In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions.

With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.

Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the centre of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour.

To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4"-inch margin around the edges. Place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans.

Praline Filling

With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste. Add the sugared pecans to the white chocolate ganache and stir to mix well.

Sugared Pecans

Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.)

While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees.

Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thicknesses of paper towels. Repeat the process with the remaining nuts.

White Chocolate Ganache

Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.

In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. Taking care not over beat, which would cause the ganache to separate.

If you would like to view more Banana Cake with Praline Filling & White Chocolate Ganache made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

Chocolate Hazelnut Nutcracker Cake ~ The Cake Slice Baker’s

This month I am pleased to reveal our third bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne and what a delicious cake for this festive period and just perfect in every way! I am pleased to share with you the ~ Chocolate Hazelnut Nutcracker Cake. I am scheduled posting this bake to ensure it is posted in good time as I am planning on a little Christmas shopping first thing today!

Chocolate Hazelnut Nutcracker Cake

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne.

I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems. I also made chocolate stars and added sprinkles to my cake instead of chocolate curls for decoration.

Makes one 9inch triple layer cake

Ingredients – for the cake layers

1 cup skinned hazelnuts (about 4 ounces)

10 whole graham crackers (5½ oz), broken into pieces

1¼ cups sugar

2 ounces unsweetened chocolate, finely grated

10 eggs, separated

¼ cup vegetable oil

1 tsp vanilla extract

½ cup all purpose (plain) flour

1½ tsp pumpkin pie spice (mixed spice)

1 tsp baking powder

Dark chocolate curls for decoration or stars as in my case and sprinkles

Method – for the cake layers

1. Preheat the oven to 325 ° F/170°C/Gas Mark 3. Butter the bottom and sides of 3 9inch cake tins. Line the base with parchment paper and dust the sides with flour, tap out any excess.

2. Spread the nuts onto a baking tray and toast for 10-12 minutes until lightly browned. Leave to cool completely. Increase the oven temperature to 350 °F/180°C/Gas Mark 4.

3. In a food processor, grind the graham crackers to crumbs. Transfer to a bowl and set aside. Add the toasted nuts to the processor (no need to wash) and add ¼ cup of sugar. Pulse until the nuts are finely ground, but do not blitz too much or else it will form a paste. Add the nuts, graham cracker crumbs and grated chocolate together in the bowl and mix.

4. In a large bowl, whisk the egg yolks and ½ cup of sugar using an electric mixer until well blended. Add the oil and vanilla slowly, beating until ribbons begin to form on the surface of the mixture. Then, fold in the chocolate nut crumbs.

5. Place the egg whites in a clean bowl and beat until thick and foamy. Gradually add the remaining ½ cup of sugar, continuing to beat until the whites form stiff peaks. Fold a third of the egg whites into the yolk mixture and mix well to slacken the mix. Sift over the flour, spice and baking powder and fold in. Gently fold in the rest of the egg whites until no streaks remain but do not over mix.

6. Divide the batter between the three pans and bake for 25-30 minutes until a toothpick comes out clean. Let the layers cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

7. To assemble the cake, place a layer on a cake stand, flat side up. Sprinkle it with a third of the rum syrup and let it all soak in for 1-2 minutes. Spread ¾ cup of crème Chantilly over the top, right to the edge. Repeat with the remaining layers, letting the syrup soak in before adding the crème.

Use the rest of the crème to cover the sides of the cake. Decorate the top with dark chocolate curls.

Rum Syrup

¼ cup sugar

¼ water

¼ cup dark rum

Combine the sugar and water in a small saucepan. Place over a medium heat, stirring until the sugar dissolves. Remove from the heat and add the rum. Allow to cool before using.

Crème Chantilly

2 cups heavy (double) cream

3 tbsp confectioners (icing) sugar

1½ tsp vanilla extract

Combine the cream, sugar and vanilla in a chilled bowl and whip until the cream is stiff but not too thick or buttery.

If you would like to view more Chocolate Hazelnut Nutcracker Cakes made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

Sweet Potato Cake ~ The Cake Slice Baker’s Event!!!

This month I am pleased to reveal our second bake from ‘The Cake Slice Bakers! This is a new baking event hosted by two lovely ladies Giggi and Katie. The aims and objectives of this group are to bake a cake each month for a year from a selected book. This is a great event because reflecting on my cookbooks, somehow I never seem to work my way through them and only cook or bake certain things. The book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. A fantastic book packed from end to end with lovely recipes and eye-catching pictures of gorgeous cakes to drool over.

This time around we chose to bake a Sweet Potato Cake. Being Halloween end of last month, this certainly was a fitting cake for this festivity. I was intrigued by the use of sweet potato in the recipe; on the other hand take for example cakes that have potato, carrots, pumpkin, and courgette in them, they are great flavoursome cakes so sweet potato must work in the same way or would it? Well having tried a slice of this cake I can vouch this is one scrumptious cake. The sweet potato wasn’t dominant and the wonderful spices bended through well, I am positive this cake is akin to carrot cake. I served my cake for Halloween dressed up in pumpkins I made from fondant icing and a few shop brought sprinkles; I didn’t want you to think here, oh she’s gone and lost her marbles and still celebrating Halloween lol.

I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems of the mixture overflowing in the oven, (thank goodness!)

A must try cake you’d be surprised at its taste!

Sweet Potato Cake

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne.

Makes a 9 in (23cm) triple layer cake, serves 16 -20 people. You will require x 3 -9 inch (23cm) cake tins.

Ingredients
2 medium or 1 large sweet potato (12 ounces)
3 cups of cake flour ** see below**
3 tsp baking powder
1½ tsp ground cinnamon
¾ tsp of freshly grated nutmeg
¼ tsp ground cloves
5 eggs, separated
2¼ cups sugar *I used caster sugar*
1 stick plus 2 tbsp (5 oz) of butter, at room temperature
1½ tsp of vanilla
1¼ cups of milk

**The recipe calls for cake flour and if you only have all-purpose (plain) flour on hand, you can substitute ¾ cup (105 grams) all-purpose (plain) flour plus 2 tablespoons (30 grams) cornstarch (cornflour)***

**If fresh potato is not available you could use canned sweet potato, yams or pumpkin puree**

Method

Preheat the oven to 400°F/200°C/fan oven 180°C/Gas mark 6. Prick the sweet potatoes in 2-3 places and place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.

Reduce the oven temperature to 350°F/180°C/fan oven 160°C/Gas mark 4. Butter the bottoms and sides of the pans and line with non-stick baking paper or greaseproof paper. Butter the paper also.
When the sweet potatoes are cool, peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processor until smooth.

Measure one cup of potato puree and set aside.

Sift the flour, baking powder, cinnamon, nutmeg and ground cloves into a large bowl and set aside.

In a bowl of an electric mixer add the egg whites and attach the whip attachment. Beat on a medium speed until the egg whites are frothy, raise the speed to high and gradually beat in ¼ cup of sugar. Continue to beat until the egg whites are moderately stiff.

In another large bowl with a paddle attachment, combine the sweet potato, butter, vanilla and remaining sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk alternately in 2-3 additions, making sure to begin and end with the dry ingredients.

With a large spatula, fold in one fourth of the eggs whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter. Divide the batter among the three pans equally.

Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pans for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.

To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with ½ inch round tip and filled with chocolate cream cheese icing, pipe a boarder around the edge of the cake. Fill the centre with orange cream filling smoothing it to the edge of the boarder. Place the second layer on top and repeat the process. Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.

Chocolate Cream Cheese Frosting

Makes 3 cups

Ingredients
10 ounces cream cheese at room temperature
1 stick (4 oz) butter at room temperature
16 ounces of powdered (icing) sugar; sifted
1½ ounces of unsweetened chocolate melted and slightly cooled

In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered (icing) sugar to cream cheese butter mixture. Making sure to scrape down the sides of the bowl. Then beat until fluffy 2-3 minutes.

Measure out 1 cup of frosting and set aside.

Add the melted chocolate to the remaining icing in the bowl and beat until well combined.

Orange Cream Filling

Ingredients
1 cup of reserved cream cheese icing from above
2 tablespoons of frozen orange juice concentrate, thawed
¼ tsp of orange extract
***I added fresh orange juice and the zest of 1 orange due to unable to buy frozen orange juice concentrate***

Stir together all the ingredients until well mixed.

If you would like to view more Sweet Potato Cakes made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

Introducing “The Cake Slice” – Cappuccino Chiffon Cake

I would like introduce you to “The Cake Slice,”this is a brand new baking group co-hosted by Giggi @ Gigi Cakes & Katie @ Apple & Spice and officially today is the launch date of our FIRST bake. The concept of this group is to discover a great baking cookbook and baking a cake each month from it all year long. The book that is chosen for this year is, “Sky High” – irresistible triple-layer cakes by Alisa Huntsman and Peter Wynne. The cake chosen for our debut bake is Cappuccino Chiffon Cake.

This cake involves three espresso coffee chiffon sponge layers that are soaked in rum syrup (I used Tia Maria) and sandwiched together with a delicious vanilla whipped cream and the grand finally of a complete covering of vanilla cream over the top and sides of the cake. I then used a stencil to make a star design of cocoa powder for the finishing touches.

This Cappuccino Chiffon Cake is a real champion of champions with its fluffy light sponges and combinations of flavours and textures. A spoon cuts through with ease a sliced piece of cake, then as you take that first bite, an eagerly awaited explosion of exceptional flavours and textures mingle together. The taste to this cake is similar to what one would find in a Tiramisu dessert. I can promise you sheer heaven on a plate in cake form here, but be warned, this cake is very irresistible and you may find yourself just going back for that second slice!

Cappuccino Chiffon Cake
Makes an 20cm (8 in) Cake

Ingredients
For The Sponges
¼ cup of neutral oil (i.e. vegetable, canola or soybean)
6 eggs, separated
6 tbsp of freshly brewed espresso, cooled to room temperature
2 tsp vanilla extract
1 and 1/3 cups of cake flour*
1 and ½ cups of sugar, I used caster sugar
1 tsp baking powder
½ tsp ground cinnamon
½ tsp salt
½ tsp cream of tartar
Cocoa powder or cinnamon for dusting

*The recipe calls for cake flour but you can substitute this for plain flour by using ¾ cup of plain flour plus 2 tbsp cornflour.

Espresso Syrup
1/3 cup hot freshly brewed espresso
1/3 cup sugar, I used caster sugar
1/3 cup dark rum, I used Tia Maria

Vanilla Whipped Cream
3 cups of heavy (double) cream
1/3 cup of sugar, I used caster sugar
2 tsp vanilla extract

Method

Preheat the oven to 180°C/fan 160°C/350°F/Gas mark 4. Line the bottom of three 20cm (8 in) round cake tins with baking paper or greaseproof paper but do not grease.

In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.

In a large bowl of an electric mixer, whip the egg whites with the cream of tartar on a medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining ½ cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.

Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the tins.

Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the tins. Once cooled run a knife around the edge of the tins to release the cakes. Invert onto a wire rack and remove the baking papers or greaseproof papers.

To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the espresso syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.

To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.

Espresso Syrup
Makes 1 cup

In a bowl, stir together the espresso and sugar. Stir until the sugar dissolves. Add the rum (Tia Maria in my case), and let cool to room temperature.

Vanilla Whipped Cream
Makes 6 cups

Place the cream, sugar, and vanilla in a large chilled mixing bowl with chilled beaters. With the whip attachment, beat the cream until stiff peaks form.


To view other Cappuccino Chiffon Cakes by the “The Cake Slice Members” or to join “The Cake Slice”, please find the link [here]