I don't know where I found this recipe but I didn't see one here, so here it is!!! I've not made this myself. It was different and interesting. You know how it is when you come across a recipe that is really different to you. You have to have it even if you know you'll never make it yourself!!! I think that might be ADDICTION to a hobby??? Enjoy!!! ***If anyone can convert these measurements, please do. I tried, but didn't come up with anything that satisfied me.
Provided by Billie Neal @WildExpectation
Categories Cakes
Number Of Ingredients 25
Steps:
- CAKE: Preheat oven @ 150 degrees. Grease and line a 8" square x 2 1/2" tall pan.
- Whisk ingredients (A) together in a mixing bowl. Add in (B). Set aside.
- Whisk egg whites until frothy & add in sugar. Continue to whisk until soft peaks.
- Gently fold in the whites into (1). Pour into prepared pan and sprinkle chocolate chips over top.
- Steam bake in a preheated oven @ 150 degrees for 40 mins.
- Once tester comes out clean, remove from oven and let cool completely.
- Slice the cake into 2 and spread the chocolate swiss meringue buttercream in between.
- KUMQUAT MARMALADE: Half kumquats and remove seeds.
- Place all ingredients in a pot. Bring to a boil and lower to a simmer for 15-20 minutes. If they have softened, turn off heat and let cool down a bit.
- Blend kumquats coarsely or finely (up to you) and return to the pot. The kumquat puree will look opaque.
- Meanwhile sterilize 2 jam jars.
- Cook the puree on medium low heat until it looks glossy. (you can do the wrinkle test, it will form)
- Pour hot jam into sterilized jars and cover it immediately. When it cools the safety seal will go down. Do not open jars until time to consume.
- CHOCOLATE SWISS MERINGUE BUTTERCREAM: Prepare a double boiler with a gentle simmer.
- In a heat proof bowl, combine egg whites, sugar and salt into it. Mix well but no beating is required.
- Place the bowl over the double boiler and placing a candy thermometer to monitor the temperature.
- Stir once in awhile to prevent the egg white from curdling at sides. Aim to have the temperature to reach at least 146F/63C for food safety reasons.
- Once the temperature is reached, remove from heat and beat it till it is silky white.
- Add vanilla extract and mix well. If the mixture is still hot, place it over a bath of ice water to cool it down.
- Add the butter chunks one piece at a time and continue to beat while doing so.
- Continue to beat till all the butter has been added and the buttercream is smooth and silken.
- Melt the chocolate in the microwave and let cool for a minute before mixing into the room temperature buttercream.
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