Cover Recipe

Dripping White Chocolate “candle” Cakes With Eggnog Sponge And Nutmeg-rum Buttercream Icing.

- Katelyn Allegra

Makes 1 large, 1 medium and 1 small cake A LITTLE EFFORT 2 hrs 30 mins

WHAT YOU NEED CAKE

12 large eggs

10 egg yolks

1 tbsp vanilla essence

600g white sugar

600g ground almonds

165g white bread flour

18g ground cinnamon

10 egg whites

165g salted butter, melted

BUTTERCREAM

150g egg whites

225g castor sugar

500g unsalted butter, cubed and softened

3 tbsp rum

2 tsp freshly grated nutmeg

500g white chocolate, melted, to drip

3 x white birthday candles, to decorate

HOW TO DO IT

1 Preheat the oven to 180°C. Grease and line 4 round cake tins (with a 15cm diameter and 5cm depth each), 1 x 900g tin can (with a diameter of 10cm) and 1 x 450g tin can (with a diameter of 7cm) with baking paper. Set aside until needed.

2 Place the whole eggs, egg yolks, vanilla essence and ½ of the white sugar in a glass/metal bowl. Place the bowl over a pot of barely simmering water (do not allow the base of the bowl to touch the water). Stir constantly until the mixture reaches 48°C on a sugar thermometer. Remove from heat and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture thickens and reaches ribbon stage, about 1 minute. Set aside until needed.