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Tuesday, 31 July 2012

Prune Cake with Mock Cream Filling (My Version)

Proud to say "One & Only" in the world:-)
I had the idea the day before yesterday...just before going to bed.
Never ever thought before that prune cake and dark chocolate could be so compatible in the mouth! 
I love it! :-)
100 unsalted butter
75 g caster sugar
40 g cream cheese
2 eggs
1/2 teaspoon vanilla extract
50 g roughly chopped prune (pitted)
140 g flour
1 teaspoon baking powder
a pinch of salt
Preheat oven to 180°C. Brush a 15.5 cm round cake tin (or 6" round cake) with melted butter or oil, line base and side with baking paper.
  • Use electric beaters, beat butter, cream cheese and sugar in a mixing bowl until light and creamy. Add eggs gradually, beating thoroughly of each addition. Add vanilla extract; beat until combined;
  • Sift flour, baking powder and salt. Using a metal spoon, fold in sifted flour alternately with chopped prune. Stir until just combined and mixture is smooth;
  • Spoon mixture evenly into prepared tin; smooth surface. Bake for 45 minutes or until skewer comes out clean when inserted in centre of cake. Leave cake in tin for 15 minutes before turning onto wire rack to cool.
Mock Cream Filling:
100 g unsalted butter
20 g salted butter
80 g caster sugar 
(or 120 g sugar for sweet tooth)
To make Mock Cream Filling: Using electric beaters, beat butter and sugar in a bowl until light and creamy. Remove bowl and cover the mixture with cold water, swirl water around and pour off. Beat with electric beaters for further 2 minutes. Repeat this whole process six times or until cream is white and fluffy and sugar is dissolved. Sandwich cakes with filling. I also spread mock cream over top of cake, using a flat-bladed knife.
Chocolate Mock Cream:
100 g dark chocolate, chopped
150 g unsalted butter
To make Chocolate Mock Cream: Place chocolate in a small saucepan. Stir over simmering water until melted; remove from heat. In a small bowl, beat butter with electric beaters until light and creamy. Add chocolate, beating 1 minute or until mixture is glossy and smooth. Leave to cool prior to piping. Using a piping bag, pipe stars around cake rim and over top of mock cream topping. Decorate with ruby red cherries and mint leaves.


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