Classic layer cake à la Othello! I'm super proud of the final result and the cut! Maybe it’s a great weekend project?
Recipe for othello layer cake
WOW, this is delicious!!
Classic Othello-style layer cake!
I am super proud of the final result and the cut!
Maybe it could be a tasty weekend project?!
My Othello layer cake is made with a Ø21 baking tin.
Servings: people
Othello layer cake
Classic layer cake à la Othello! I'm super proud of the final result and the cut! Maybe it’s a great weekend project?
Equipment
- Kitchen Scale
- Deciliter Measure
- Bowl
- Immersion Hand Blender
- Sieve
- Oven
- Hob
- Pot
Ingredients
Cake Base
- 4 gram Vanilla Sugar
- 130 gram Sugar
- 3 pcs. Egg
- 60 gram Flour
- 60 gram Potato Flour
- 5 gram Baking Soda
- 1 pinch Salt
Vanilla Cream
- 0.5 pcs. Vanilla Pod
- 4 pcs. Egg Yolk
- 25 gram Cornstarch
- 250 gram Whole Milk
- 80 gram Sugar
Collection
- 80 gram Raspberry Jam
- 100 gram Macaroons crushed
- 300 gram Cream
Marzipan Ribbon
- 300 gram Marzipan
- 50 gram Glucose Syrup
- 150 gram Powdered Sugar
Glaze and decorations
- 80 gram Dark chocolate
- 140 gram Powdered Sugar
- Water a bit
- 200 gram Cream
Instructions
Cake base
- Whisk sugar, vanilla, and eggs into a frothy mixture for a few minutes.
- Mix the dry ingredients and sift into the eggs.
- Fold together gently.
- Pour into a springform pan with parchment paper at the bottom and bake for about 25 minutes at 180 degrees Celsius (356 degrees Fahrenheit).
- Remove, cool completely, and divide into 3 equal layers.
Vanilla cream
- Heat the milk in a saucepan.
- Scrape the seeds from the vanilla bean and mix with sugar, cornstarch, and egg yolk.
- Whisk until light and airy.
- Pour warm milk over the egg mixture and whisk thoroughly.
- Pour the mixture back into the saucepan and bring to a boil, stirring constantly for a couple of minutes.
- Be careful not to burn the cream. Cover the cream with plastic wrap touching the surface and let it cool completely.
Assembly
- Whisk the vanilla cream until smooth.
- Whip the cream until stiff and fold into the vanilla cream.
- Place the top layer as the base on a platter with a cake ring.
- Spread with half of the raspberry preserves, distribute half of the crushed macarons, and half of the cream.
- Repeat with the next layer.
- Finish with the top layer.
- Chill the cake for a few hours.
Marzipan ribbon:
- Knead all the ingredients together into a smooth marzipan.
- Chill and let it set a bit.
- Roll out into a ribbon that is 1 cm higher than the cake and about 70 cm (diameter times pi).
Icing and decoration:
- Melt the chocolate in a bowl.
- Make an icing with powdered sugar and water.
- Heat the icing.
- Add chocolate and stir together until glossy and thick.
- Adjust with more water for consistency.
- Spread the icing on the cake.
- Whip the cream until stiff.
- Trim the marzipan ribbon, spread a bit of whipped cream on the cake, attach the ribbon, and finish with lovely whipped cream dollops.