Strawberry, cinnamon and chipotle chocolate layered cake from Mezcla: Recipes to Excite (page 253) by Ixta Belfrage

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Notes about this recipe

  • Eat Your Books

    Allow to set for at least 12 hours, or overnight.

  • Nancarrow on June 30, 2024

    I'd already read the @rachelblair note so made sure every element was well chilled and the cream extra whipped (yet with the yolks and maple syrup it only goes so far). Chilled overnight in the specified tin. Unmoulded and the whole thing falls apart and spills off the platter within a minute. Delicious mess but this calls for gelatine in the strawberry mixtures, and / or a cooked and set custard version of the cinnamon cream, or freezing the entire thing.

  • rachelblair on September 13, 2022

    So this tasted great but turned out a bit of a mess. My ganache was fully cooled as instructed in the recipe but I think I should have put it in the fridge for a bit to firm up further before layering it since it didn't set at all in the tin. Also I think I should have whipped the cream to stiff peaks instead of medium peaks as it says to do in the book because it really deflated in the tin. When I turned this out it pretty much fell apart when trying to slice it. It also barely fit into my standard loaf tin so I wasn't able to use all my cream and I had to trim the bottoms of the biscuits. I would make it again but I don't know if maybe a bit of freezing would help it stay together better.

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