I am a huge fan of layered cakes. It is like having several cakes at once. But I won’t lie, making these is a big time commitment and it generates a lot of dishes. One day, if I ever decide to take my baking seriously, I will invest in some decent equipment to make these look nicer, but for home baking, a springform tin works fine, lined with baking paper up the edges to keep everything together. The fun part of thinking about recipes like this is the flavour combinations.
This one combines some of my favourite flavours in fruit and chocolate. It has a chocolate sponge base, that is topped with a crunchy hazelnut praline, with a layer of Nutella mousse (surprisingly light and balanced with mascarpone cheese), topped with a layer of blueberry and white chocolate mousse, which is all finally topped with some white chocolate cream. I have previously made a layered white chocolate and raspberry cake with fresh fruit, so this time I stepped it up a level to use fruit caviar, which gives the fruit punch, with a really consistent and defined shape and an even texture. The fruit caviar is folded through the blueberry white chocolate mousse and dotted over the top of the finished cake.
I’ll help with the maths here. You need nearly 600 ml cream for this! Eeep! Continue reading