Instead of copying their recipe, though, I decided to make my own version of their lovely cake, which you can see below.
The topping is a dark chocolate ganache, which is made with equal parts of cream and chocolate. Finely chop chocolate and add to a bowl. Heat cream to the boiling point, then pour over your chocolate. Allow the chocolate to melt and whisk together. Use as a topping, or refrigerate and roll spoonfuls in cocoa powder for homemade truffles!
I cooked down equal portions of strawberry and rhubarb (from frozen) with just a tablespoon of sugar, and a bit of lemon juice. I then blended it smooth, and cooked a bit of potato flour into the mixture until it was thick, and allowed the mixture to cool. I wanted this mixture to be really tart to cut through all the fat and sweetness of this cake.
I used mini marcipan eggs, which are super popular in Denmark, and added the fabulous sparkle of edible gold glitter to the top. The speckling on the cake is a mix of kirsch alcohol and cocoa powder, splashed on with a clean fan brush.
And there you have it! Remember that practice makes perfect, and cake decorating is an art form. My cake isn't nearly as pretty as the one found at Sainsbury's, but it packed a punch with flavouring.
Find the vanilla cake recipe I used below.
Vanilla cake recipe
215 g sugar
90 g butter
2 tsp vanilla extract
170 g all-purpose flour
2 tsp baking powder
120 ml milk
Woven Bread Basket
Basket weaving is challenging enough, but you should really try it out with bread dough!
Basic Bread Recipe
165 ml lukewarm water
1 tsp sugar
1 tsp dry yeast (4 g fresh yeast)
1 tsp salt
1 tbsp oil
250 g flour, plus extra for dusting
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I hope you all have a wonderful Easter holiday, and if you don't celebrate Easter, then just have a wonderful week!
Until next time, lovelies, stay chefy!