Katherine Sabbath Inspired

 Katherine Sabbath Inspired




Ingredients:

  • You’ll need a recipe for 4 cakes: 2 chocolate and 2 vanilla. You could also bake a chocolate mud cake and a white chocolate/vanilla mud cake, and slice them in half to create 4 layers. These need to be fully cooled and preferably trimmed before assembling

For the meringues

  • 3 egg whites, room temperature
  • 3/4 cup (150g) superfine sugar
  • Pinch of cream of tartar
  • 1 teaspoon pure vanilla extract
  • Food coloring (preferably powdered)*

For the cheescake filling

  • 500g cream cheese, softened
  • 100g unsalted butter, softened
  • 200g freshly whipped cream
  • 200g icing sugar, sifted
  • 2-4 drops blue food coloring

For the chocolate glaze

  • 5 ounces (150 g) best-quality dark chocolate, chopped (I used Lindt)
  • 3/4 cup (90 g) unsalted butter
  • 1 tablespoon light corn syrup or honey

*I don’t have access to powdered food coloring, so I used water-based food coloring for the blue/green, and used beetroot powder for the pink one. The beetroot powder worked quite well. Meringues call for preferably powdered food coloring, as it keeps them dry, but as long as you keep them in an airtight container in the fridge, you should be fine.

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Method:

  1. For the meringues, preheat oven to 90 degrees Celsius or 200 degrees Fahrenheit
  2. In the bowl of a stand mixer or a medium bowl with an electric hand mixer, whip the egg whites with the cream of tartar until you get soft peaks. Add in the sugar a tablespoon at a time, and then turn the mixer to the highest speed and whip until meringue is stiff and glossy. This should take a few minutes. Beat in vanilla extract.
  3. Divide the meringue into bowls and tint them using food coloring of your choice. Transfer into a piping bag with a star or round tip of your choice and pipe onto two baking sheets lined with parchment paper.
  4. Bake both trays until crisp, but not browned. This can take anywhere from 1-1.5 hours depending on the size and humidity. You should be able to remove the meringues from the parchment paper without them sticking. Store in an airtight container in the fridge
  5. For the cheesecake filling, use an electric mixer to whip cream cheese, butter, icing sugar, rose water and food colouring until pale and fluffy. Fold in whipped cream until combined
  6. To assemble, place approximately 1/2 tablespoon of the frosting on the center of a cake board, and place your bottom cake layer onto the cake board. Add about 1/2-3/4 cup frosting onto the top of the cake, and using a small offset spatula, spread the frosting so that it covers the top of the cake. It’s okay to let a little bit of frosting go over the side. At this point, you may sprinkle on some crushed meringues if you wish (making sure to save the pretty ones for decorating!). Add the next cake layer (different flavor) and repeat until you’ve reached your final cake layer
  7. Cover the cake with a thin layer of frosting, also known as crumb coating it, and chill in fridge for at least 30 minutes
  8. Cover the cake in a final layer of frosting, and chill in fridge for at least 15 minutes
  9. For the chocolate glaze, in a small bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. Let cool until it thickens slightly, about 15 minutes.
  10. (Assembling, continued) Remove the cake from the fridge and spoon the chocolate glaze to the edges of the cake, gently pushing some over the side and letting it dribble down. When you’ve finished putting chocolate glaze on the edges of the cake, spoon chocolate glaze into the center until covered. Decorate the cake immediately with meringues and other desirable decorations/sprinkles
  11. Serve!
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