fig and pomegranate jam I made last year and a chocolate buttercream - chocolate and figs are a good combination I reckon.
This is how I made:
Fig and Chocolate Victoria Sandwich
- Creamed 225g unsalted butter with 225g vanilla sugar (golden caster) until pale and airy.
- Beat in 1 tsp chocolate extract.
- Beat in 4 eggs (2 medium hens eggs and 2 large duck eggs).
- Sifted in 200g flour (half wholemeal spelt and half white), 25g cornflour and 1½ tsp baking powder. Stirred in as gently as possible.
- Stirred in 2 tbsp sour milk (ordinary milk is fine, but sour helps with the rise).
- Divided mixture between two 21 cm cake moulds and baked at 180°C for 25 minutes until the cakes were risen, golden and firm to the touch.
- Turned first cake out of the mould to cool. And this is where disaster struck. I normally leave the cakes to cool in the moulds for ten minutes before turning out, but in my eagerness I didn't listen to the warning bells in my head. Large chunks stuck to the bottom of the mould and my first cake was a mess. I dutifully left the second one in it's mould for 15 minutes before turning out and it was absolutely fine.
- Melted 15g of dark chocolate (72%) in a bowl over a pan of hot water.
- Creamed 50g unsalted butter with 100g golden icing sugar until pale and fully incorporated.
- Beat in the chocolate.
- Beat in 1 tbsp double cream.
- Placed all the pieces from the broken cake together to form a round as best I could.
- Covered this with the contents from a small jar of fig and pomegranate jam.
- Spread the buttercream over the bottom of the intact cake and placed this, bottom side up on top of the broken one.
- Dusted the top with caster sugar, then immediately cut a slice to see a) if it would hold together and b) how it tasted.