Hello, today i bring to blog this recipe , long one … The decor is up to you , no matter try to copy if dont do with your love and care never be same . Very hard cuz have to much stuuf to do before build cake . I hope you like , enjoy and Happy sunday .
For sponge :
Victoria chocolate Sponge Ingredients
285g butter or margarine (at room temperature)
285g caster sugar
240g self-raising flour
2 teaspoons (12.5ml) baking powder
This cake uses the all in-in-one method so first sieve the flour, cocoa and baking powder into a large bowl and then add all the other ingredients into the bowl. Using an electric whisk beat the ingredients together, starting slowly then on medium speed until you get a smooth, creamy consistency. Ensure it is all mixed together.
Use the mixture in heart shape tin and bake at 180 degrees (350 degrees fahrenheit) for 30-40 minutes. The cake should be springy to the touch. When cooked leave to cool for a few minutes and then turn out onto a wire rack to cool completely.
For the choux pastry
200ml/7fl oz cold water
4 tsp caster sugar
85g/3oz unsalted butter, plus extra for greasing
115g/4oz plain flour
3 medium free-range eggs, beaten
Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
Turn up the heat, then quickly pour in the flour and salt all in one go.
Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency – you may not need it all.
Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger – this helps to make a crisper top.
Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown – if the profiteroles are too pale they will become soggy when cool.
Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
For the filling, Homemade whip vanilla cream .When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
1 cup butter (8 ounces)
1 & 3/4 cups cocoa powder (5 ounces)
6 cups powdered sugar (25 ounces)
1/2 cup + 3 tablespoons milk
2 teaspoons vanilla
In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.
Homemade Vanilly Whipped Cream
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners’ sugar
Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
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Homemade Caramel Sauce
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces1
1/2 cup (120ml) heavy cream2
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.
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