Kirsty and Branne's snake cake
Ingredients · Servings 12 pieces
- Cake base
- butter (for the mold)
- wheat flour (for the mold)
- 5 eggs
- 2.5 dl granulated sugar
- 1.25 dl wheat flour
- 1.25 dl potato flour
- 1.25 teaspoons baking powder
- Peanut butter with miso
- 1.5 dl peanut butter
- 1 tbsp white miso paste
- Vanilla cream
- 1 vanilla pod
- 0.5 dl milk
- 1.5 dl whipping cream
- 3 tbsp granulated sugar
- 2 egg yolks
- 1 tbsp cornstarch
- Queen jam
- 100g raspberries
- 100g blueberries
- 50 g blackberries
- 250 g syltsocker
- Sour cream
- 4 dl whipping cream (40%)
- 1 msk yuzu
- Decor
- 500 g marzipan
- 400 ml velvet spray (yellow)
Method · 3 h
- Cake base
- Set the oven to 175 degrees, top and bottom heat.
- Grease and flour a springform pan with a removable rim, approximately 24 cm in diameter.
- Whisk eggs and granulated sugar until light and fluffy.
- Mix the wheat flour, potato flour and baking powder in a separate bowl. Sift the flour mixture into the egg mixture and carefully fold into a smooth batter.
- Pour the batter into the pan and bake in the lower part of the oven for about 40 minutes. Check with a toothpick to make sure the cake is cooked through.
- Let the cake base cool completely before dividing it into layers.
- Peanut butter with miso
- Mix the peanut butter with the miso until smooth. Taste so that the miso gives a light saltiness without taking over.
- Vanilla cream
- Split the vanilla pod lengthwise and scrape out the seeds.
- Place the vanilla seeds and vanilla bean in a saucepan with the milk and whipping cream. Bring to the boil and remove from the heat.
- Lightly whisk the granulated sugar, egg yolks and cornstarch in a bowl.
- Pour the warm cream over the egg mixture while whisking.
- Pour everything back into the saucepan and heat gently, stirring constantly, until the cream thickens. Do not let it boil vigorously.
- Remove the vanilla bean. Pour the cream into a bowl and cover with plastic wrap directly on the surface. Let cool and then refrigerate until the cream is completely cold.
- Queen jam
- Place raspberries, blueberries and blackberries in a saucepan. Bring to a gentle boil and let the berries cook down slightly.
- Add the jam sugar and cook according to the instructions on the package until the jam has reached the right consistency.
- Pour into a bowl and let cool completely.
- Sour cream
- Whip the cream to a stable but still soft consistency.
- Add yuzu and gently fold together.
- Assembly
- Divide the cold cake base into four even bases.
- Place the first layer on a cake plate. Spread peanut butter with miso in an even layer.
- Add the next layer and spread the vanilla cream evenly on top.
- Place the third layer on top and spread the queen jam over it.
- Add the last cake layer.
- Cover the entire cake with an even layer of yuzu cream. Smooth the top and edges as much as possible.
Place the cake in the refrigerator so that it is completely cold and stable before decorating.
Roll out the marzipan thinly and evenly. Cover the cold cake with the marzipan and carefully smooth the top and sides. Cut off any excess marzipan along the bottom edge.
Spray the cake evenly with yellow velvet spray according to the instructions on the package.
Keep the cake cold until serving.
