Last weekend, disaster struck.
My laptop (beautiful, Macbook which I love so much (god, that’s super shallow and materialistic, ah well…)) was in my bag, my bag was on my shoulder. And then I dropped it! My heart sank. So I peeked inside the laptop- and it was fine! Nothing was cracked, everything seemed to be in order. Phew!
But then I got home, opened it, and it started beeping! It wouldn’t turn on, and something was going ‘beeeep beeeeep beeeeep.’ I seriously panicked. I mean, really freaked out. You see, I wasn’t JUST sad that my beautiful laptop was broken- my dissertation was due in two days. And stupidly, I hadn’t backed it up anywhere. (Cardinal rule of, well, anything really- always back it up!)
I ran to the Apple Store on Regent Street and had a little mini hissy fit at one the incredibly chilled out ‘geniuses,’ and, after a long, nervous five minute wait, it was returned to me, good as new. Totally fine.
This is sort of how it goes any time I bake anything. I always have a few moments of blind panic or I drop something or something beeps. But then everything works out in the end.
This cake was one such occasion. It took me hours and there were a few minutes of blind panic. But its delish and summery, and just what I need on these cold, blustery May days (what?)
Strawberry Moussey Cake
this cake takes quite a long time to make, and requires a lot of freezing/cooling time, but its definitely worth it if you have the time and energy!
Joconde decor paste
7 ounces butter
7 ounces icing sugar
7 ounces egg whites
8 ounces plain flour
pink food colouring
Cream together the butter and sugar until light and fluffy, then gradually add the egg whites, beating continuously . Fold in the flour and then add the food colouring. Spoon into a piping bag and pipe into a pattern onto a piece of greaseproof paper. Then put it into the freezer until it is hard and solid.
8 ounces of butter
8 ounces of caster sugar
8 ounces self raising flour
4 tablespoons milk
Cream together the butter and sugar until light and fluffy, then add eggs. Sift in the flour and mix until well combined, then add the milk and stir in.
When the joconde paste is completely frozen, pour the cake mixture over the top, on a baking sheet, and smooth out until it is flat. I baked two baking sheets of flat pieces, for the sides and top of the cake, and one round one (in a cake tin) for the bottom.
Bake in a 180 degree for 5-10 minutes- try not to over bake or it will dry out!
3 egg whites
100ml double cream
6 ounces white chocolate
4 tblspoons strawberry jam/ pureed strawberries
In a bowl over a saucepan over simmering water, melt the chocolate. Once it is completely melted, take it off the heat and allow it to cool entirely.
While it is cooling, whisk the egg whites until firm peaks. In a separate bowl, whisk the cream until it is the consistency of whipped cream. Fold the egg whites into the cream. Ensure that the chocolate is completely cool before adding it to the egg and cream mixture, otherwise it will curdle the eggs. Fold it into the egg/cream mixture, then add the jam or strawberries.
Once the cake is baked and cool, it is ready to assemble. Leave the bottom piece in the cake tin it was baked in. Cut a piece of the flat bit long enough to wrap around the inside of the cake tin, ensuring that the pink decoration is facing the outside, and that it goes around the whole of the edge (no gaps!)
Fill the inside with the mousse mixture, then cut out a piece for the top and lay it on top.
Decorate with icing or fruit as you wish!