I followed the TUNIS cake recipe from here. The day I made this cake, we had to go for a dinner party at a friend’s house. I planned to bring the cake to the party. When I started baking the cake and the ganache side by side it was almost evening. The original recipe suggested pouring the ganache whilst the cake is cooled but still in the pan which I totally skipped reading. My ganache wasn’t cooled or thickened completely when I poured it onto the cake which was supposed to stay on top only. Clearly, from the pictures, you can see that it came down the edges and that’s why the sponge cake isn’t visible.
I also couldn’t cut the cake before bringing it to the party and hence no pictures from inside. But the sponge was really nice and the cake was delicious too. The centre of attraction was the marzipan fruits. For a while, my daughters were thinking that they were real mini fruits or something. I learnt an important lesson that always makes a cake one day ahead when it needed frosting or when you are in a hurry;)
Blogging Marathon#75 Week 4/Day 20
Sub Theme– Cakes
Dish– Tunis Cake
Source – Here
1 1/2 cup self-raising flour
1/4 cup ground almonds
1 can condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 cup milk
1 cup butter
1 cup chocolate, chopped
1/4 cup double cream
200 g marzipan
gel food colouring
icing sugar for rolling
Preheat oven to 350 °F and line an 8″ cake tin with parchment paper.
In a mixing bowl adds flour, ground almonds and set aside.
In another bowl whisk together condensed milk and butter. Stir in vanilla, lemon zest and milk.
Add the dry ingredients into the wet in two or three batches and gently fold in to combine.
Transfer the batter into the prepared cake tin. Tap on counter to remove air bubbles.
Bake in preheated oven for about 35 to 40 minutes or until a skewer inserted in the centre comes out clean.
Remove the cake from oven and let it cool completely.
In a saucepan warm double cream for few minutes. Add the chocolate in the cream and stir until it melts completely. Let it cool.
Pour the chocolate onto the cooled cake in an even layer.
Colour the marzipan into green food colouring. Shape them into apples. Insert the clove from top side down to make the stalks.
Colour the marzipan into yellow and shape them into, pears. Insert spaghetti piece to make a stalk.
Colour the marzipan into orange and shape into oranges. Rub them on the back side of a grater to make texture. Insert cloves from top side up to make the stalk.
Colour the marzipan into red and roll to make red cherries.
Decorate the cake with marzipan fruits. Serve and enjoy.
Serve – 8 Baking time -35 minutes