JOLIE’S FLOW­ERS AND FROST­ING

This new café loves flo­rals as much as cake – here’s one of its treats

Friday - - Sweet Celebration -

Jolie, in City Walk in Dubai, stemmed from founder Eman Al Owais’ love of good food, flow­ers and beau­ti­ful spa­ces. She ‘wanted to cre­ate a space where guests would en­joy de­li­cious treats, sig­na­ture teas and sin­gle-ori­gin cof­fees in an el­e­gant flo­ral set­ting. Jolie means pretty in French. The space is per­fectly re­flec­tive of the cus­tomers who en­joy pretty things and feel­ing pampered.’ Cus­tomers can take home cakes, and pick up a bou­quet, too. Eman’s favourite cake? ‘That’s a tough one, there are so many to choose from! But if I have to de­cide, my favourite is our best­selling cake, the Vic­to­ria sponge cake. Ev­ery­one just loves the sim­plic­ity of it.’

CHOCO­LATE CAKE

510g flour 210g co­coa pow­der 600g su­gar 3 tsp bak­ing pow­der 4 tsp bi­car­bon­ate of soda 540ml milk 375ml sun­flower oil 5 eggs Com­bine all the dry in­gre­di­ents in a bowl. In a sep­a­rate bowl, mix to­gether all the wet in­gre­di­ents, in­clud­ing the eggs. Slowly in­cor­po­rate the mix­tures to­gether un­til com­pletely smooth and lump-free. Di­vide the mix into three 9-inch bak­ing tins. Bake at 160°C for 30-40 min­utes.

GANACHE

500g dark choco­late (55 per cent co­coa) 500g dou­ble/whip­ping cream Boil the cream gen­tly, and when hot pour on to the choco­late. Stir slowly un­til the choco­late has com­pletely melted and keep mix­ing un­til it thick­ens. Leave to cool down, then chill un­til it reaches a spread­able con­sis­tency.

FROST­ING

400g but­ter 300g ic­ing su­gar 50ml milk 1 tsp vanilla ex­tract Beat the but­ter un­til com­pletely soft and un­til it starts to change colour from yel­low to white. This is eas­ier us­ing an elec­tric whisk or ma­chine. Slowly add in the ic­ing su­gar un­til com­pletely in­cor­po­rated, then lastly add the milk and the vanilla. Leave at room tem­per­a­ture – it will har­den and be un­man­age­able if placed in the re­frig­er­a­tor.

AS­SEM­BLY

Un­mould the cooled choco­late sponges from the tins. Top the first sponge with a quar­ter of the ganache. Add the next lay­ers and re­peat the process. With the re­main­ing ganache, cover the sides of the cake to make a smooth sur­face for the frost­ing. Place in the re­frig­er­a­tor for 10 min­utes, un­til the choco­late ganache sets. Once set, dec­o­rate the whole of the cake with the frost­ing, and add straw­ber­ries, rasp­ber­ries and blue­ber­ries, and flow­ers – Jolie uses grape hy­acinths, pe­onies, roses and pur­ple pride.

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