Christ­mas smash cake

Australian Women’s Weekly NZ - - FESTIVE SWEETS -


¼ tea­spoon veg­etable oil 290g dark choco­late Melts 2 x 269g pack Fer­rero Col­lec­tion gold and white pearl ca­c­hous


1 egg white 1½ cups (240g) pure ic­ing su­gar 4 drops le­mon juice 1 Brush the in­side of a 22cm di­am­e­ter (12-cup ca­pac­ity) dome-shaped stain­less steel bowl or pud­ding basin with the oil; place in the freezer for 10 min­utes. 2 Place choco­late Melts in a mi­crowavesafe bowl. Mi­crowave on HIGH (100%) for 1½ min­utes, stir­ring ev­ery 30 sec­onds, or un­til melted. 3 Pour the choco­late into the bowl and turn to coat the bowl evenly. Spread the choco­late to the top edge of the bowl with the back of a spoon to cre­ate an even layer. Place bowl in the freezer for 30 min­utes. 4 ROYAL IC­ING Mean­while, beat the egg white in a small bowl with an elec­tric mixer un­til foamy; grad­u­ally beat in sifted ic­ing su­gar. Stir in enough le­mon juice to give a pip­ing con­sis­tency. 5 Gen­tly slide the choco­late shell out of the bowl. Fill shell with Fer­rero choco­lates. Place a serv­ing plate or board on top and gen­tly turn it over. 6 Spoon Royal Ic­ing into a pip­ing bag fit­ted with a small writ­ing tube. Pipe Royal Ic­ing in a dec­o­ra­tive pat­tern on dome. Press on ca­c­hous be­fore ic­ing sets. Crack with the back of a heavy spoon, meat mal­let or rolling pan to smash open. Suit­able to freeze and mi­crowave.




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