Jubilee Cookie Cake Recipe – BBC Food

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  • For the dark chocolate layer, line a 15 cm diameter cake tin with parchment paper.

  • Place the butter, caster sugar, golden syrup, water and fleur de sel in a saucepan over low heat. Bring to a boil, then remove from the heat and stir to dissolve the sugar. Add chocolate and stir until smooth.

  • Break the biscuits into large pieces and mix them into the chocolate mixture.

  • Pour the mixture into the mold and level. Refrigerate for one hour.

  • Take out of the fridge, gently remove from the mold and peel off the baking paper.

  • For the milk chocolate layer, line another 15cm diameter cake tin with parchment paper. Combine butter, condensed milk and sea salt in a saucepan and place over low heat. Once melted, remove from heat, add chocolate and stir until smooth.

  • Break the biscuits into large pieces and mix them into the chocolate mixture.

  • Pour the mixture into the mold and level. Refrigerate for one hour. Take out of the fridge, gently remove from the mold and peel off the baking paper.

  • For the white chocolate layer, line a 15 cm diameter cake tin with parchment paper. Put the butter, golden syrup, condensed milk, water and sea salt in a saucepan and melt over low heat. Remove from fire. Add the white chocolate and stir until smooth.

  • Cut the cookies into large pieces and stir them into the chocolate mixture.

  • Pour the mixture into the mold and level. Refrigerate for one hour.

  • Remove from the fridge, carefully remove the cake from the mold and peel off the baking paper.

  • To assemble the cake, place the dark chocolate layer on a cake board. Spread a tablespoon of melted chocolate over the dark layer.

  • Place the milk chocolate layer on top and press firmly so that it adheres to the dark chocolate layer.

  • Repeat this with the melted chocolate and white chocolate layer so you now have a layered cake with white chocolate on top, milk chocolate in the middle, and dark chocolate on the bottom.

  • For the ganache, chop both types of chocolate into small pieces. Bring the cream to a boil in a saucepan and pour over the chocolate, whisking well until shiny and smooth.

  • Let the ganache cool to room temperature, but not completely cold as it will be too thick to spread.

  • Spread the ganache evenly around the sides and top of the cake making sure you are generous with the ganache on top of the cake. Don’t worry if the ganache isn’t perfectly even or flat, it doesn’t have to be.

  • Refrigerate for 15 minutes to set the ganache.

  • To serve, use a sharp knife to cut into wedges. This cake should be served at room temperature (It will keep in an airtight container for 5 days or the individual cookie layers will keep for two weeks.)


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