Je suis de retour! Apres quelques mois plutôt chargés, j’ai maintenant un peu plus de temps pour le blog mais cela risque de ne pas durer très longtemps car bébé numéro 2 est attendu dans quelques semaines. J’espère, en tout cas, pouvoir préparer quelques articles d’ici-là. Ce gâteau confetti ressemble à un gâteau d’anniversaire ou de mariage mais cela faisait un bout de temps que j’avais envie de le faire après avoir vu des photos sur Pinterest. Du papier de riz coloré et une perforeuse achetés sur internet, et le tour est joué. Sous le glaçage se trouve un gâteau au citron à quatre couches, moelleux et acidulé à souhait!
Pour faire ce gâteau, vous avez besoin de:
Confetti cake
INGREDIENTS
- 6 medium eggs
- 175 g caster sugar
- 175 g plain flour
- 100 g caster sugar
- 1 unwaxed lemon
- 125 ml double cream
- 1 tbsp caster sugar
- 350 g lemon curd
- 200 g ricotta
- 500 g white ready-to-roll icing
- Four sheets of coloured rice paper
- A craft punch
For the sponge
For the lemon syrup
For the lemon cream
For the decoration
INSTRUCTIONS
- Preheat the oven to 180°C. Whisk the eggs until frothy then add the sugar and whisk further until the mixture becomes thick and pale and doubles in volume.
- Add one third of the flour to the mixture and fold in carefully with a large metal spoon. Repeat with the other two thirds of the flour. Divide the mixture evenly between two greased 20 cm sandwich tins and bake for 20 minutes or until golden brown on the top. A skewer or knife inserted in the middle should come out clean.
- When baked, remove the sponges from the tins and leave to cool on a wire rack covered with baking paper.
- Put the sugar and 100 ml of water in a saucepan. Add the lemon's zest and juice. Simmer for 5 minutes until the sugar has dissolved. Leave to cool.
- Whip the cream until thick. Add the sugar and whisk further until you get soft peaks.
- Mix one third of the lemon curd with the ricotta until smooth, and add to the whisked cream. Mix until smooth and well combined, and chill for about 30 minutes.
- Slice each sponge in half horizontally. Drizzle the lemon syrup evenly on all 4 pieces.
- Spread one-third of the lemon cream on one of the sponges, cut size up, and one-third of the remaining lemon curd. Put a second layer of sponge on top, cut side up again, and repeat the lemon cream and lemon curd spreading. Do the same for the third layer of sponge before finishing with the fourth layer, cut side down this time.
- Chill the cake for about 30 minutes.
- Roll out enough icing to thinly cover the entire cake.
- Make the rice paper circles with the craft punch and stick them on the icing-covered cake with a little water. Store in the fridge and eat within 3 days.
To make the sponge
To make the lemon syrup
To make the lemon cream
To assemble the cake
To decorate the cake
