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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Baked today ........... Ingredients:
50 g plus 200 g white chocolate |
1 1/2 c butter |
1 1/2 c white sugar |
4 l eggs , seperated |
1 c fresh cold milk mixed with 1 tbsp lemon juice |
2 tsp vanilla |
2 c cake flour and 1 tsp baking soda , sifted |
1/2 c plus 4 tbsp low fat evaporated milk |
to make the flowers |
10 g gelatine |
50 g corn syrup or honey |
400 g icing sugar with cornstarch component |
15 drops olive oil |
Directions:
1. Pre heat the oven 175 degrees .
2. Grease a 9 inch pan .
3. Melt 50 g white chocolate in 1/2 C milk . Cool .
4. Cream 1 C butter and sugar until fluffy .
5. Beat the egg yolks in .
6. Add the flour with fresh milk in 3 portions .
7. Fold in the beaten egg whites .
8. Bake . cool completely .
9. Divide into 3 pieces
10. Frosting
11. Bring to boil , 1/2 C sugar , 1/2 C butter , milk . Boil 1 min .
12. Add the 200g chocolate .
13. Once it melts , beat until spreading consistency .
14. Frost the 3 layers , top and sides .
15. Chill .
16. For the flowers
17. Heat the gelatine with abit of water . Mix until dissolve .
18. Add the corn syrup or honey
19. Take the Icing sugar and make a well in the cnter and add the gelatine in circular motion until it gets thick .
20. Use hand to roll into dough with olive oil .
21. Separate into different balls and add different colours
22. Make desire shapes .
23. Keep it at room temp for 30 mins before serving .
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