Vertical Layer Cake
For the husband’s 32nd birthday I decided to use this reference image from pinterest to create this gorgeous cake.
Image Source: Pinterest
Well I was spell-bound at the sheer beauty of this pain staking wonder. My humble attempt is for the person who made this tutorial. It is of so much help.
I have adapted the recipe from this place. She has done such a beautiful job with the cake. It looks perfect.
I made a doodle of the cake to make sure I dont miss out on the elements.
Lemon and Lime cream cheese filling and frosting.
Chocolate swiss roll cake sheets.
Vertical Layer Cake
For the husband's 32nd birthday I decided to use this reference image from pinterest to create this gorgeous cake.
Pre heat an oven to 170C.
In a bowl, cream sugar and butter. Beat until pale.
Add the egg and beat again.
Sift all the dry ingriedients in a bowl and keep aside.
Put half of the dry ingredients and beat in the butter sugar mix.
Put the rest of the flour and mix.
Add the milk and mix well.
In a lined tin, pour the batter and bake for 15-20 min until a skewer when inserted in the center comes out clean.
Keep it out on the cooling rack for 10 min and then unmould.
Pre heat the oven to 200 C and line two cake sheet trays with baking paper.
Put a bowl of water to simmer, in a heatproof bowl add the eggs and sugar.
Place this bowl on the simmering water (make use it does not touch the water)
Using a whisk, amalgamate the sugar and eggs.
Keep mixing them until the sugar is dissolved and the egg-sugar mix is warm to touch.
Take it off the heat and using a beater, beat it for 4-5 min or until the mix is fluffy and pale.
Sift the dry ingredients and fold carefully in the egg sugar mix.
Pour the butter slowly at one of the edge and mix it carefully. We dont want to knock all the lovely air out.
Divide the batter in the trays equally and bake each tray for 7-8 min or until the cake is springy to touch.
Using a tea cloth/kitchen towel, invert the cake on it and peel off the butter sheet carefully.
While the cakes are warm, roll them carefully in the cloth and keep aside until further use.
In a bowl, cream the cheese and butter.
Add half of the sugar and cornflour.
Add the balance dry ingredients and color.
Beat until nice and fluffy (Adjust the lemony flavor.)
Cover with cling film and keep aside until used.
Make ganache with 1:1 ratio of semi sweet chocolate and cream.
Open the cakes and cut them length wise in half.
Spread the filling forming a thin layer on the cake strips.
Roll the first strip, filling side in as tightly as you may. be sure to not break it.
Using a little frosting, attach next strip and roll it over the existing roll.
By the end of all the strips, you must have a big roulade with you.
Wrap it in the cling film and leave it chill overnight or atleast for 5 hours.
Layer the vanilla cake in two.
Spread a little ganache in it and put the roulade on it.
Put another thin layer of ganache on the roulade's top and put the other vanilla layer.
Seal the cake crumbs with the remaining frosting and put in the fridge for 30 min. (The heat was terrible for cream cheese frosting 🙁 ) You may try any other frostinf of your choice.
Pour ganache on the cake once the cake has rested in the fridge.
Let the ganache set, decorate as you please.