Ina Garten likes to double this recipe and prepare two ... and tang to yield a tender cake with a fine crumb — an ideal partner for cloud-like whipped cream and sweet strawberry slices.
Remove from oven and let it cool. Slice the cake into layers and fill it with the whipped chocolate ganache then crumb coat it and finish icing it using a palate knife. NB: If you don't have an ...
With a pallet knife put the buttercream on the top and sides of your cake. Drip some of the caramel sauce over the top and decorate it as you wish. Feast on delicious recipes and eat your way ...
Place in a water bath, and bake in the oven for 2 hours. Remove the foil, allow the cake to cool, and refrigerate. When really cold, remove the cake from the pan.
This recipe uses dried sour cherries ... Make sure that the sponge without the cherry topping is from the top half of a cake. Whip 300ml/10fl oz of the cream with an electric hand-whisk until ...