Anniversary Drip Cake

Cakes By Catriona

Sep 25, 20205 min read

Anniversary Drip Cake (For 4 layers of cake / About 15-20 servings)

Ingredients (For the cake)

440g of pastry flour

100g of almond powder

15g of baking powder

3g of salt

20ml of vanilla essence (I use 'Robson' brand)

20ml of almond essence (I use 'Robson' brand)

280g of white sugar

220g of unsalted butter (at room temperature)

80ml of sunflower oil

6 egg whites

250g of Greek yogurt (2 small pots)

140ml of full cream or semi-skimmed milk

4 '9 inches' cake pans (I used 2 '9 inches' cake pans in 2 separate batches)

1 '25cm' cake board (Refer photo step 18)

Tons of love

Ingredients (For the cake filling / Vanilla pudding / 3 layers of filling)

3 boxes of instant vanilla pudding mix (Refer photo step 11)

900ml of full cream or semi-skimmed milk

20g of corn flour

About 20ml of water to dissolve the corn flour

1 piping pag with a round piping tip (Refer photo step 19)

Ingredients (For the cake frosting)

400g of white chocolate

200ml of heavy whipping cream

Preferred food colouring

Preferred flavouring (Optional)

20g of chocolate flakes (Refer photo step 26)

Ingredients (For the cake topping / drip effect)

60g of white chocolate

20ml of full cream of semi-skimmed milk

Preferred food colouring

Preferred flavouring (Optional)

6 'Ferrero Rochers' chocolate

Cake topper (as per occasion)

Note: This cake should be stored in the refrigerator. Moreoever it tastes truly better after 2-3 days ...

Procedure

Step 1 (Cake) : Start by mixing your egg whites on medium to high speed ! Once the mixture starts to become foamy, add about half (~140g) of your white sugar.

Step 2 (Cake): Continue mixing until the egg whites/ sugar mixture forms soft peaks as shown below (right). Leave aside for use in step 7 .

Step 3 (Cake):In another bowl, add your softened butter, oil and the remaining white sugar (~140g). Mix until everything is well combined using your favourite spatula !

Step 4 (Cake): Then add in your vanilla essence, almond essence, yogurt and milk.

Step 5 (Cake): Without mixing, add in your pastry flour, almond powder, salt and baking powder (all sifted together ).

Step 6 (Cake): Using your spatula, mix all ingredients together until you obtain a slightly thick paste as shown below (right).

Step 7 (Cake): Finally add in your egg mixture from step 2 and mix until everything is well combined !

Step 8 (Cake): Line your slightly greased baking pans with parchment paper and divide your cake batter accordingly. Bake in a pre-heated oven at 180 degrees Celsius for about 18 minutes or until a toothpick comes out clean when inserted in the center .

Note: I divided my batter into 4 portions (4 layers of cake) which I however baked in 2 batches because I have only 2 '9 inches' baking pans ...

Step 9 (Cake): Out of the oven at 18 minutes. Toothpick came out clean when inserted in the center . Moreoever the cake started to detach from the mold as indicated by the blue arrow which also indicates cake doneness .

Step 10 (Cake): Once your cake layers are completely cool, wrap them in cling film and place them in the fridge for at least 7 hours (or overnight).

Step 11 (Cake filling/ Vanilla pudding): Allow your milk to boil on the lowest heat possible.

Step 12 (Cake filling/ Vanilla pudding): Once your milk start to boil, add in your pudding mix sachet one at a time while mixing/ stirring well between each addition .

Step 13 (Cake filling/ Vanilla pudding): Your mixture will start to thicken. As soon as it starts to boil again (you will see that the mixture will 'bubble' beautifully, please be careful ), add in your corn flour dissolved in some water to avoid any lumps . After about two minutes of constant stirring on lowest heat, your mixture should have become thicker. Transfer to a bowl and allow to cool completely before placing in the fridge for at least 7 hours !

Step 14 (Cake frosting/ Chocolate ganache): Add your chocolate and heavy whipping cream in a bowl and allow to heat up in the microwave on high for one minute. Then using a spatula, stir well until all your chocolate has melted and you are left with a smooth mixture. Allow to cool completely before placing in the fridge for at least 7 hours .

Step 15 (Cake filling, frosting and decoration): After leaving the cake layers, cake filling and cake frosting in the fridge for at least 7 hours .

Step 16 (Cake filling, frosting and decoration): Get your cake turntable ! This is optional but it definitely helps when it comes to cake decorating. The one by 'Tescoma' is truly my preferred !

Step 17 (Cake filling, frosting and decoration): Take your now cold cake filling (vanilla pudding), mix vigorously using a spoon to 'relax' the paste until it becomes of a flowing consistency as shown below (left). Transfer the paste in a piping bag having a 1cm diameter piping tip.

Step 18 (Cake filling, frosting and decoration): Place a small amount of filling on your cake board and position your first layer of cake accordingly.

Step 19 (Cake filling, frosting and decoration): In a circular motion from outside to inside, pipe your cake filling as shown below !

Step 20 (Cake filling, frosting and decoration): Cover the filling with a second layer of cake and repeat the previous step until you have 3 layers of filling (since you have 4 layers of cake ).

Step 21 (Cake filling, frosting and decoration): Place in the fridge while you prepare your frosting (chocolate ganache).

Step 22 (Cake filling, frosting and decoration): In a bowl, add your chocolate ganache, few drops of your preferred flavouring (optional) and your preferred food colouring. Mix on medium to high speed until your ganache thickens to a 'spreadable' consistency .

Step 23 (Cake filling, frosting and decoration): Using your spatula, spread a thin coat (first coat/ crumb coat) of frosting over your cake. Use your scraper to smoothen around the latter as shown below.

Step 24 (Cake filling, frosting and decoration): Allow your frosting to 'solidify' slightly in the fridge for about 30-40 minutes.

Step 25 (Cake filling, frosting and decoration): After about 30-40 minutes in the fridge, spead a second coat of frosting over your cake as in step 23.

Step 26 (Cake filling, frosting and decoration): Using any tool you have at hand (I am using a small triangular spatula ), stick a small 'band' of chocolate flakes around your cake base as shown below. Back to the fridge for about 20 minutes !...

Step 27 (Cake topping/ drip effect): In a bowl, add your white chocolate, few drops of your preferred food flavouring (optional), your favourite food colouring and your milk. Place in the microwave on high for about 40 seconds. Stir using a spatula until all the chocolate is melted and you obtain a smooth mixture as shown below (right).

Step 28 (Cake topping/ drip effect): Allow your topping to cool in the fridge for about 20 minutes then spread it over your cake for that so awaited drip effect !

Step 29 (Cake topping/ drip effect): Add some Ferrero Rochers for that additional yummy look followed by your cake topper . I got mine at Tangs Way Beau-Bassin at Rs65.