Tag: filling

Our 10 best sandwich cake recipes

Why just have one cake when you can have two sandwiched together? Sandwich cakes are an easy cake recipe to start baking with – and they’re a perfect way to give your sponge extra flavour.

Bake two (or three, or four) sponges of your favourite cake and sandwich them together to create a baking masterpiece.

Cooking thiner, separate layers rather than a whole, hearty cake also ensures that your sponges cook quicker and more evenly, which is why sandwich cakes are perfect for first-time bakers or if you’re trying a new oven you’re not familiar with.

The filling is the fun part! You can sandwich your cakes together with jam, buttercream, fruit or even chocolate – the choice is yours! You can give your cake any flavour you wish by using a inventive filling or combination of ingredients.

Make your cake the tastiest yet by trying one of our easy and delicious sandwich cake recipes – which one of these 10 beauties will you be trying?

Top tips for sandwich cakes:

Make sure the sponges are made using the same size tin and have an equal share of the mixture.
Allow sponges to cool before assembling.
If the sponges have raised slightly, slice the top off one of the sponges to create an even base for the filling and top layer.
Make sure your filling is not too runny as the sponges will slide.

Lemon Berry Tartlets – Puff and Stuff

About 30 years ago, I made puff pastry from scratch in
culinary school. It came out really, really well, and I haven’t made it since.
Why? Because frozen puff pastry is so readily available, so consistently
perfect, and so easy to work with, that the thought of going through all the
time and trouble to make my own seems kind of crazy.

Of course, that’s a poor attitude for a cook, and one I’ve
been fighting against all these years as I convince people that making your own
bread, dressings, cheese, crème fraiche, etc. is a worthwhile pursuit. So,
eventually I will show you how to make puff pastry, and hopefully somehow
reconcile this obvious hypocrisy, but for now, we defrost.

By the way, I realize that berry season is probably over
where you live, but fresh California blackberries were still around a few weeks
ago when I filmed this video, and so I’m posting it anyway, seasonality be
damned. This is really about the technique for making little puff pastry tart
shells anyway, and I’m very confident you’ll figure out how to fill them.

Speaking of which, don’t limit your brainstorming to sweet
treats. These lovely little cups make for a stellar base for all kinds of
savory bites. I’ve filled these with sautéed mushrooms, chicken salads, and
smoked salmon, just to name a few. Regardless of what you fill them with, they
will be very well received. I hope you give these a try soon. Enjoy!

Ingredients for 12 tartlets:

1 sheet frozen puff pastry, partially thawed (you should get
12 tartlets if you use a 2-inch cutter like I did)

1 beaten egg

1/3 cup lemon curd, vanilla custard, chocolate mousse,
whipped cream, or other appropriate filling

12 fresh blackberries

powdered sugar, as needed

*Bake puff pastry at 400 degrees F. for 13-15 minutes, allow
to fully cool before filling.

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Salted caramel tart

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Ingredients

About 185g sweet shortcrust pastry

For the filling:

150g caster sugar
300ml carton double cream
150g light brown muscovado sugar
100g butter
4tbsps golden syrup
1/2tsp sea-salt flakes

For the caramel topping:

100g granulated sugar
15g flaked almonds

Nutritional information

Each portion contains:

Calories350
18%
Fat22.0g
31%
Saturates12.0g
60%

of an adult’s guideline daily amount

That’s goodtoknow

If you don’t want to make the caramel praline topping, then drizzle over some melted chocolate.

Method

Roll our the pastry thinly to line tart tin. Chill the pastry case for 30 minutes.
Set the oven to 180°C/350°F/Gas Mark 4. Line the pastry case with baking parchment, fill with baking beans and bake for 15 minutes. Take out the paper and beans and cook for another 10 minutes, until golden and crisp. Leave in the tin to cool. To make the filling: Heat the caster sugar with 3tbsps water in a heavy-based pan without stirring, until dissolved.
Turn up the heat and boil for 10 minutes, watching it, until it turns a rich amber. Take it off the heat and add the cream straight away (it will bubble up, so watch it) and stir in the muscovado sugar, butter and syrup. Put back on the heat and simmer for 10 minutes, until thickened and a darker brown. Take off the heat and add the salt. Cool for 10 minutes, then pour into the baked tart case, cool and chill until set (overnight is best).
To make the topping: put the granulated sugar and 2tbsps water in a heavy- based pan over a medium heat. Bring to the boil, reduce heat and bubble until it turns amber. Swirl the pan occasionally, so it colours evenly. Add the almonds and cook for 1 minute, stirring, then pour onto a foil-lined baking tray, which has been oiled. Leave to cool for 10 minutes.
To serve, crack the praline into shards and scatter over the tart. Sprinkle with more salt.

By Woman’s Weekly

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