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Almond Meringue Torte recipe


 

COOK 1.5 | SERVES 10

Meringue nut layer

75g (½ cup) roasted almonds
4 egg whites
250g (1½ cups) icing sugar
1 tbsp white vinegar
30g (¼ cup) unsweetened
Dutch cocoa powder

Filling

600ml (2½ scant cups) thickened
(whipping) cream
75g (½ cup) roasted almonds, chopped
100g dark chocolate, finely chopped
135g (1 cup) raspberries
165g (1 cup) blueberries
165g (1 cup) strawberries, quartered

 

Method

Preheat the oven to 150°C. Line two large baking trays. Trace three circles approximately 20cm in diameter on the baking paper.

To make the meringue nut layer, place the roasted almonds in a food processor and pulse until they are ground, and resemble breadcrumbs. Set aside. Using an electric mixer, whisk the egg whites until soft peaks form, then slowly add the icing sugar one tablespoon at a time, while continuing to whisk. Whisk for 10 minutes or until stiff and glossy. Using a spatula, fold in the vinegar, cocoa powder and the ground almonds. Use the spatula to spread the meringue inside the outlines you’ve traced, smoothing out to the edges. Bake for 45 minutes or until the discs are crisp to the touch. Place on a wire rack to cool completely.

To make the filling, whip the cream in a bowl just until soft peaks form and set aside. In a separate bowl combine the almonds and the chocolate. In a third bowl combine the berries.

To assemble the torte, place the first disc of meringue on a serving platter and top with one-third of the cream, one-third of the almond/chocolate mixture and one-third of the berries. Repeat with the remaining discs.

 

 

Recipe extracted from Now for Something Sweet by the Monday Morning Cooking Club. HarperCollins. RRP $55


 

Taking the cake: Original Foods Baking Co


Celebration season is upon us, and every Kiwi knows you can’t turn up empty handed. Original Foods Baking Co. is here to save the stress of reinventing the salad, engineering an extravagant platter, or choosing the best bottle of wine.

Jaimee Ferris, Marketing Manager of Original Foods Baking Co., tells Metropol why this year you should put your name down for dessert, and choose from one of these delectable options:

BANANA SALTED CARAMEL: It’s banana cake, but not as you know it. Deliciously moist banana cake covered in rich, chocolate ganache and crowned with salted caramel drizzle, chocolate flakes and chocolate drops.

 

LEMON SUBLIME GOOEY CAKE: A citrus sensation. Luscious and light lemon cake with a surprise lemon curd centre. All covered in lemon flavoured cream cheese icing and crowned with a white chocolate flakes and freeze-dried blueberries.

 

CHOCOLATE DRIP: Decadent, delicious and oh so drippy! A classic combination of rich chocolate cake covered in smooth, vanilla cream cheese icing and dressed-up with chocolate ganache drizzle, chocolate drops and salted caramel crisps.

CHOCOLATE AND RASPBERRY DRIZZLE: Love at first sight, and first bite! Delicious, rich chocolate cake topped with chocolate ganache, raspberry drizzle, freeze-dried raspberries, and finished off with chocolate drops.

 

CHOCOLATE DAZZLE GOOEY CAKE: Next level chocolate cake. A classic, rich chocolate cake with a surprise centre of molten chocolate. All covered in chocolate ganache and topped with dark chocolate buds. Chocoholics rejoice!

These cakes are perfect for any occasion and can be purchased from Countdown or ordered online from the Original Foods Baking Co. website.


 

Cakes & catering with a twist: Twisted Flour and Sugar


Twisted Flour & Sugar Merchants are a mother and daughter team, Sally and Kate, who create magic in the kitchen, with a pinch of chaos.

 

 

The Twisted ladies specialise in creating bespoke cakes, delicious grazing platters and individualised catering for your special event.

Their spectacular cakes – from dainty treats, eye-catching showstoppers, to stunning, glamorous creations – taste as good as they look. Using only the highest quality ingredients, they use free-range eggs and the best flour, sugar and spices sourced from great merchants, with no nasty additives.

As well as sensational cakes, desserts and canapes, they also offer laid-back, no-fuss catering for your event or workplace.

Their grazing boxes can be made for morning and afternoon teas; lunches; brunch platters; kids’ birthday boxes as well as well as tailor-made options.

They will even prepare, set-up and collect everything required, so there’s no dishes or clean up to worry about. For more information, visit their Facebook page.|

www.facebook.com/twistedflourandsugar


 

Taking the cake


Traditional wedding cakes will always have their place, but if you’re looking for something which reflects the unique tastes and style of the newlyweds – why not forgo the fruitcake and white fondant for something a little different?

 

There are many ways to pay homage to the custom of a cake without being tied to traditional flavours or looks which may not align with what you had in mind for your big day.

Here are our picks for ways to mix up your nuptial confection choices so you can put a sweet end to your special day, your way.


CAKE BUFFET
Why settle on one or two cake flavours for your big day, when you could have them all? Create an indulgent sweet feast sure to satisfy the spectrum of palates on your invite list with a cake buffet. The serve-yourself table can be a fun and aesthetically pleasing way to add flavour variety, while simultaneously catering to any dietary requirements.


SAY CHEESE
For the savoury-leaning foodies, a cheese cake saves the day. By cheese cake, we mean wheels of cheese arranged atop each other like the tiers of a traditional wedding cake. Decorate your cheese cake with traditional wedding cake toppers like flowers, or opt for those which pair perfectly with fromage, like figs and grapes.


NO CAKE AT ALL
Cookie-cutter weddings may be undesirable for some, but cookies instead of cakes could well be the order of the day. Iced with personal messages or the newly weds’ initials, wedding cookies can even be cute keepsakes for guests to take home when wrapped. Or, instead of cookies, you could indulge in wedding macarons, wedding meringues or wedding cake pops.


LET YOUR TASTE BUDS DO THE TALKING
Of all the organising, decision-making and double (quadruple?) checking that goes into your big day, choosing which sweet treat you’ll serve has potential to be one of the most enjoyable. So why not let your taste buds do the research for you? Sample your favourite sweet treats and dessert dishes – and simply pick the one you just like the best.


DANCE FLOOR FRIENDLY
Many couples choose to cut and serve the cake about the same time as the celebrations move to the dance floor. Consider making this timing a feature and serve cake (or cake alternatives) which complement the post-dinner dancing. Think cupcakes, donuts or the popular French wedding dessert, croquembouche.


A NOD TO NOSTALGIA
Weddings are known as celebrations of the happy couple’s pasts, while toasting to a new future. So why not take this one step further by serving favoured culinary confections from your childhood. Some couples have served stacks of pancakes, cookie towers or even soft serve cones from foodtrucks.


 

Takes the cake


It’s long been said you can’t have your cake and eat it too, but with our roundup of the latest cake trends for the Romeos and Juliets of 2020, you might just be able to! These are some of the sweetest staples of the big day.

 

CROCHET CAKE: You’ll find crochet and macramé winding its way around three, four or even five tier cakes this year, its intricate delicacy creating an elaborate lace-like feature.

I THINK OF YOU FRONDLY: With the modern wedding leaning towards a natural and clean colour palette, many brides and grooms are swapping their bright, colourful blooms for crisp, elegant ferns to decorate their cake.

FESTIVAL OF FLAVOUR: We’re quickly swapping out the traditional flavours of vanilla or fruit cake for those that are a little more exciting and unexpected, like pistachio, pink champagne and even lime.

SAY CHEESE! Well that was unexpected, right? Yes cakes made out of stacked cheese wheels are actually a thing! So too are stacked doughnuts, macaron towers and tiered cookie cakes, as today’s matrimonial matches are thinking outside the box for alternative ways to take the cake.


 

Never Fail Gluten-Free Vegan Vanilla Cake


This three-layered six-inch cake is sure to wow the most hard-to-impress guests!

 

By Sara Kidd

 

Prep time: 15 mins | Cook time: 27 mins

INGREDIENTS
Dry
1 ½ cup white rice flour
3/4 cup almond meal (almond flour is even better)
1/2 cup potato starch
3/4 cup white sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt

Wet
1 ½ cup soy milk
1 ½ tbsp white vinegar
1/2 cup vegetable oil
1 tbsp pure vanilla or 1 tsp vanilla bean paste
Egg Replacer
3 tbsp ground flaxseed meal
7 ½ tbsp hot water

METHOD
Preheat the oven to 160C/320F.

Grease and line three six-inch cake tins with vegetable oil and baking paper, and then dust the cake tin with a tiny amount of gluten-free flour to coat.

Make your flaxseed ‘egg’ by mixing flaxseed and water together and set aside to thicken.

In a large mixing bowl sieve flours, starch, baking powder, baking soda, salt and sugar together and give it a quick whisk to combine ingredients.

In a large jug, mix vinegar with soy milk until it becomes thick. Then add oil and vanilla and mix together. Add thickened flax ‘egg’ and stir.

Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.

Pour batter into each cake tin making sure they both have the same amount of batter and tap on the bench to release air bubbles.

Place tins into the middle of your oven and bake for 25 minutes or until a skewer poked into the middle comes out almost clean.

Allow to sit in the cake tin for 10 minutes before turning onto a cooling rack.

Run a knife around the outside of the cake before flipping it onto your cooling rack.

Let it completely cool down and ice with your favourite vegan buttercream.


Sallys

Spectacular show-stoppers: Sally Holt makes gasp worthy wedding cakes

No stranger to elaborate cakes, Sally Holt was a founding member of the Canterbury Cake Decorators Guild and the NZ Cake Decorators Guild.

Sallys
Sally Holt

Her most memorable was a 17kg, half metre-tall wedding cake, made for a world champion ballroom dancing couple. “Back in the day wedding cakes were three-tier fruit cakes with lacework and handmade flowers,” Sally says.
“These days we decorators have a great freedom of expression as every cake has a unique vision from the clients, giving freedom to create something spectacular.”
Sally also has a gourmet range of products that are creative interpretations of the traditional. Flavours such as Apricot, Riesling & Lemon Thyme Jam and Whiskey and Orange Marmalade demonstrate her fabulous flair.
“My product range is a completely different creative task than the wedding cakes I produce. I love the diversity I have in my work.”
Visit www.sallys.kiwi.

Wedding cake

Have your cake and eat it too: a non-traditional approach to wedding cakes

Once upon a time, wedding cakes were a one size fits all affair – that is to say, dried fruit and white fondant were the order of the day. That was – of course – pre-Instagram.

Wedding cake

As our cake creations have become increasingly elaborate, they are taking a bigger bite out of the bridal budget. But as we’re sure your inner sweet tooth will assert, it’s a worthy cause, with their painstaking design details an opportunity to stamp one’s personality on the big day, as much as the wedding dress itself.
If you’re looking to make a statement at your dessert table, it seems 2018 is living up to the culinary hype. We have hunted out the wedding cake trends 2018/2019 couples will totally adore.

Blooming beautiful

We’ve long been seduced by the culinary cool cred of the edible flower trend to add flavour to salads and soups. Now our clever cake makers are having a dalliance with decorating of the floral kind and it’s got our mouths watering.

Beautiful brushstrokes

Brushstroke cakes are currently trending in a big way. These art-inspired creations consist of melting chocolate onto wax paper and using a paintbrush to create ‘feathers’ which are placed on a cake once they harden.

Black beauty

The beauty is in the simplicity of this tasty trend. All dressed in black, she may appear dark and moody at face value, but like the LBD, is actually chic and understated, especially when brought to life with several textured tiers.

Floral fixation

This romantic trend is right at home with a spring wedding. A new take on the watercolour trend of recent years, hand-painted floral details are one of the prettiest wedding cake trends of the year.

Gilded garnishing

Gold leaf is being added to fondant or buttercream frosting to create a gilded finish. Strategic scattering gives a rustic shimmer or cover one or two tiers to truly dazzle your guests.

Fig-ment of your imagination

Many brides to be are going back to basics, with simple buttercream cakes featuring one fruity flavour – figs. Though fruit wedding cakes are not new by any stretch, figs are the fruit of the moment. Expect to see these dark purple fruits dotting wedding cakes throughout 2018.

Naked & famous

The so-called ‘naked cake’ – which boasts little to no frosting – is the shabby chic of the cake world; a little rustic but oh so glam and its popularity shows no sign of abating in 2018.

Glamorous glass

The most clever of our culinary creators have been taking clear isomalt – a sugar substitute – and colouring and shaping it to create a stained-glass effect.

Rainbow Cake

Coolest crafts: top ten craft projects to keep you occupied this Autumn

If you’re at a bit of a loss as to what to turn your talented hand to as summer comes to an end, there’s no shortage of clever crafts to keep you occupied.

Rainbow Cake

This month is National Craft Month and, according to Spotlight, traditional crafts such as knitting, macrame and crochet are anything but dead.
The top 10 in Spotlight’s latest Kiwi craft trends report:

  1. Knitting & crochet – New Zealand’s most popular crafts
  2. Slime – slime videos are sweeping the internet and the sticky supplies are flying off the shelves
  3. Cutting machines – the new kid on the scrapbooking block
  4. Cake decorating – there’s nothing sweeter than a craft you can eat
  5. Weaving – weaving looms and woven wall hangings have seen a recent resurgence
  6. Macramé – the biggest comeback of any craft form in recent memory
  7. Cake yarns – multi-colour, variegated yarns spun into balls that resemble a sweet confection
  8. Mermaids – from full crochet mermaid tails to embellished tiaras, mermaid crafts are making a huge splash in 2018
  9. Unicorns – capturing the heart of crafters nationwide, parties, costumes and bedroom makeovers are all drawing inspiration from the mythical beast
  10. Moss & faux greenery – the easiest way to bring greenery into the home, without the hassle of watering.