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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgLight golden sponge, white chocolate ganache, and fruity rhubarb preserve, all topped off with a favourite Easter treat. It's the perfect Bank Holiday bake to enjoy with friends and family.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of 2 x 20cm round cake tins with baking parchment. Place the butter and sugar in a mixing bowl and use electric beaters to whisk together for 3-4 minutes until pale and fluffy. Beat in the eggs one at a time, then gently beat in the milk and vanilla. Finally fold in the flour and salt. Divide between the tins and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Turn out on to a wire rack to cool completely.
While the cake is baking, start making the ganache. Put the chocolate, cream and a pinch of salt in a large heatproof mixing bowl and microwave on low (600W) for 30 seconds; stir to combine. Keep heating in 30-second blasts until melted and combined. (Or heat the cream to steaming in a pan, tip in the chocolate and take the pan off the heat. Leave for 1 minute, then stir to combine.)
Cool the ganache for 30 minutes at room temperature, then chill until just set (about 1 hour).
Place one of the sponges on a stand or plate. Spread with the rhubarb preserve. Spread the base of the other sponge with 1⁄2 of the white chocolate ganache, then sandwich the sponges together. Spread the remaining ganache over the top and decorate with the Mini Eggs.
For a thicker ganache, after chilling, whisk by hand for 1-2 minutes until it's light and fluffy and just holding its shape. If it splits, add a splash of just-boiled water until it comes back together.
Typical values per serving when made using specific products in recipe
Energy | 3,277kJ/ 785kcals |
---|---|
Fat | 46g |
Saturated Fat | 28g |
Carbohydrates | 83g |
Sugars | 64g |
Fibre | 1.6g |
Protein | 9g |
Salt | 1.2g |
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