Tartarus et caeli: heaven and hell cake
Tartarus et caeli: heaven and hell cake comes together with Baking Powder and Vanilla Extract. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingrédients
- 1 tsp
- 1 tsp
- 1/2 tsp
Méthode (aperçu)
- 1
Hell: dark chocolate and orange cake. Heaven: lemon and coconut meringue cakelets. A stunning cake worthy of a Bake Off final.
- 2
Preheat the oven to 150C/300F/Gas 2. Grease and line a 28cm/11in cake tin.
- 3
In a large mixing bowl, mix the remaining ingredients for the hell cake together. When well combined, fold in the egg whites.
- 4
Pour the mixture into the prepared cake tin and bake for 1¼ hours.
- 5
Remove the cake from the oven and, once hot enough to handle, turn out, upside down, on a cake rack to cool.
- 6
Repeat the process for making the hell cake with the heaven cake ingredients, but pour the cake mixture evenly into the 16 moulds rather than one cake mould.
- 7
Bake for 17 minutes.
- 8
Remove from the oven, trim the cakes to make them exactly the same size, then turn them out upside down onto a cake rack to cool.
- 9
Mix the cream well into the chocolate.
- 10
Set aside in a bowl.
- 11
Heat the sugar and 120ml/4fl oz water in a pan until boiling.
- 12
Add the golden syrup, cocoa and cream.
- 13
Heat through, then strain the glaze through a sieve into a jug.
- 14
Add the soaked gelatine to the strained glaze, stirring to make sure it’s evenly dissolved.
- 15
Set aside until needed.
- 16
For the meringue coating for the heaven cakes, place the egg whites, sugar, golden syrup and two tablespoons water in a bowl set over a pan of simmering water.
- 17
Whisk the mixture for 7-8 minutes, or until stiff and glossy.
- 18
Add the vanilla extract and mix in well.
- 19
Set aside.
- 20
Cut the cooled hell cake horizontally, to make two discs.
- 21
Wrap each disc in cling film and place in the freezer for 10 minutes to firm up and cool further.
- 22
Place the lemon curd in a piping bag, with a small nozzle.
- 23
With a small knife, cut a hole into the heaven cakes, to create space to pipe the curd into.
- 24
Pipe the curd into the cakes.
- 25
Cover the filled heaven cakes with the meringue (reserving a little of the meringue to hold the heaven cakes in place) and roll in the coconut.
- 26
Stack the heaven cakes on a 15cm/6in cake board using straws to hold in place.
- 27
Remove the two hell cake discs from the freezer and spread one with one-third of the ganache and another with the cherry jam.
- 28
Sandwich the cakes together.
- 29
Using a palette knife, cover the outside of the cake with another third of the ganache.
- 30
Carefully place the coated hell cake in the freezer for 10 minutes to firm up.
- 31
Meanwhile, temper the chocolate for the chocolate shards.
- 32
Chop the chocolate into equal sized pieces, and place half of it in a bowl set over a pan of simmering water.
- 33
Allow to slowly melt.
- 34
Once melted, take the bowl off the heat and add the remaining half of chopped chocolate.
- 35
Mix into the melted chocolate until everything has melted and allow to cool to 30C/86F (use a thermometer to measure this).
- 36
Once it reaches temperature, it’s ready to use.
- 37
Spread most of the tempered chocolate onto silicon paper and leave to cool completely - once cooled, it should snap into shards.
- 38
Pour a few tablespoons of the chocolate mixture in a piping bag with a small nozzle and pipe ‘tartarus’ on the silicon paper - leave this too cool too.
- 39
Add another coating of ganache (using it all up) to the hell cake to get very straight sides, and return to the freezer for 15 minutes.
- 40
Remove the cake from the freezer, warm the glaze in a small pan and carefully pour the glaze over the hell cake and smooth.
- 41
Heat the glaze with a hairdryer so that it is very shiny and even.
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