White marquise
By: Eric Lanlard From: Good Food Live
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White marquise
- Prep time:
- 30 mins, plus marinating
- Cook time:
- 10 mins, , plus time required to prepare your chosen sponge cake recipe
- Serves:
- 8-10
Heaven on a plate for chocoholics, Eric Lanlard`s dreamy confection of white and dark chocolate plus raspberries is perfect for a dinner party, and makes a wonderful alternative wedding cake
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Tips and suggestions
- Cooks Tips...
If you are going to use the cake as a wedding cake, you will need to make two additional smaller cakes (usually decreasing in size by 5cm). You will then need to use some 'catering rod' (available from cake decorating shops) inside the bottom two cakes to make sure they don't collapse.
Ingredients
For the raspberries in liqueur:
- 250 g fresh Raspberries, (or frozen if out of season)
- raspberry liqueur, to cover
For the raspberry syrup:
- 200g caster sugar
- 200 ml water
- 200 ml raspberry liqueur
For the dark ganache:
- 500ml double cream
- 500 g dark chocolate, 70% cocoa solids roughly chopped
For the sponge:
- 4 ready made sponge cakes, with a diameter of 20cm and a depth of 5mm (use any preferred recipe)
For the white ganache:
- 250ml double cream
- 100g glucose syrup
- 250g good quality white chocolate, roughly chopped
Method
1. Prepare the raspberries in liqueur. Place the raspberries in a bowl and add enough raspberry liqueur to cover. Leave for several hours (or overnight) to marinate.2. Make the raspberry syrup. Place the caster sugar and water into a heavy based saucepan and bring to the boil. Remove from the heat, add the raspberry liqueur and set aside.
3. Make the dark ganache. Pour the cream into a saucepan and slowly bring to the boil. Remove from the heat and add the dark chocolate, stirring constantly until the chocolate has melted and the mixture is smooth and glossy.
4. Take one of the prepared sponge cakes and place in the bottom of your chosen cake ring or mould. Brush with some of the raspberry syrup. Pour over some of the dark ganache and add some of the marinated raspberries. Repeat the layers until you reach the top of the mould. Leave overnight in the freezer.
5. The following morning, make the white ganache. Pour the cream and glucose into a saucepan and bring gently to the boil. Add the white chocolate, stirring stir gently but thoroughly, until the chocolate has melted and the mixture is smooth and glossy.
6. Remove the cake from the freezer and ease it carefully out of the mould (gentle use of a blow torch may help). Turn the cake onto a wire rack and pour over the warm white ganache, using a palette knife to give a smooth finish. Transfer the cake to a serving plate and leave to set.
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