Jaffa Cake
Jaffa cakes are a beloved treat that has made its way into the hearts of many across the globe. These delectable little cakes consist of a light sponge base, a layer of tangy orange-flavored jelly and a coating of smooth, rich dark chocolate. The combination of zesty orange and indulgent chocolate makes for a truly irresistible flavour experience.
And imagine the same combination in an all natural jam! No, scratch that! No need to imagine! Just visit https://www.didaboza.hr/en/ and order Jaffa jam!
The combination of figs and refreshing oranges is refined by irresistible notes of cocoa, making it an ideal treat for all lovers of chocolate spreads. Unlike most similar products, Jaffa is an organic chocolate spread based on fruit, specifically figs. And surprise, it does not contain any gluten nor preservatives, which makes it ideal for consumption and preparation of various desserts, such as this one!
And is there anything more delightful than sinking your teeth into a moist and full of heaven?
From birthdays to weddings and everything in between, cake is the ultimate symbol of celebration. Its presence signifies indulgence, happiness, and the sweetness of life. Each bite is a moment of pure bliss, a temporary escape from the mundane. And when you use the best ingredients, success is guaranteed!
So, let them eat cake!
Start by preparing sponge cakes.
Whip the egg whites with a pinch of salt until soft peaks, then add in the sugar and continue mixing until stiff peaks.
Whisk together flour, cocoa powder, cornstarch and baking powder, then add half of it together with half of oil into the egg whites and with a spatula fold until just combined.
Add the rest of the dry ingredients and oil and fold with a spatula again until incorporated.
Divide the batter between 3 lined baking moulds and bake in a preheated oven at 150°C for 30 minutes.
Once all sponge cakes have cooled down to room temperature, spread 2 heapful tablespoons of Dida Boza Jaffa jam over each one.
Then, prepare the first cream.
Combine flour, sugar, vanilla extract and vanilla sugar with 200 ml of milk until fully incorporated.
Place 300 ml of milk over medium high heat and simmer until it starts boiling. Then remove from heat.
Stirring the milk vigorously, slowly add the mix into the milk so there are no lumps.
Cook for up to 5 minutes over low heat, stirring constantly until the cream thickens up.
Once the cream has thickened, transfer the cream into a bowl and place a plastic wrap on the surface of the cream and leave it to completely cool down.
While the first cream is cooling down, prepare the second one.
Melt together milk, oil, sugar and chopped chocolate, then stir until combined.
Add in chopped hazelnuts and mix until incorporated, then leave it to cool down to room temperature.
Return to the first cream and add whipping cream powder into it, then mix with a mixer until it stiffens up.
Finally, assembly.
Place cake acetate foil around the first sponge cake coated in Dida Boza Jaffa jam, then spread Jaffa cakes over it. Cover with cream no. 1 and top with another sponge cake.
Again spread Jaffa cakes over the sponge cake and spread cream no. 2 over it. Finish with the last layer of sponge cake and refrigerate overnight.
While the cake is chilling, prepare the ganache.
Heat up heavy cream, then pour it over chopped chocolate and leave it for a minute.
Stir until completely melted, then place plastic wrap on top and leave it at room temperature for 3 hours until it thickens up.
Transfer the chocolate ganache into a piping bag.
Remove the acetate foil and pipe the ganache over the cake and frost it. Finally, return back to the refrigerator for an hour to set.
Jaffa cake
Ingredients
Instructions
- Whip the egg whites with a pinch of salt until soft peaks, then add in the sugar and continue mixing until stiff peaks.
- Whisk together flour, cocoa powder, cornstarch and baking powder, then add half of it together with half of oil into the egg whites and with a spatula fold until just combined.
- Add the rest of the dry ingredients and oil and fold with a spatula again until incorporated.
- Divide the batter between 3 lined baking moulds and bake in a preheated oven at 150°C for 30 minutes.
- Once all sponge cakes have cooled down to room temperature spread 2 heapful tablespoons of Dida Boza Jaffa jam over each one.
- Combine flour, sugar, vanilla extract and vanilla sugar with 200 ml of milk until fully incorporated.
- Place 300 ml of milk over medium high heat and simmer until it starts boiling. Then remove from heat.
- Stirring the milk vigorously, slowly add the mix into the milk so there are no lumps.
- Cook for up to 5 minutes over low heat, stirring constantly until the cream thickens up.
- Once the cream has thickened, transfer the cream into a bowl and place a plastic wrap on the surface of the cream and leave it to completely cool down.
- Add whipping cream powder into the cream and mix with a mixer until it stiffens up.
- Melt together milk, oil, sugar and chopped chocolate, then stir until combined.
- Add in chopped hazelnuts and mix until incorporated, then leave it to cool down to room temperature.
- Heat up heavy cream, then pour it over chopped chocolate and leave it for a minute.
- Stir until completely melted, then place plastic wrap on top and leave it at room temperature for 3 hours until it thickens up.
- Place cake acetate foil around the first sponge cake coated in Dida Boza Jaffa jam, then spread Kras Jaffa cakes over it. Cover with cream no. 1 and top with another sponge cake.
- Again spread Kras Jaffa cakes over the sponge cake and spread cream no. 2 over it. Finish with the last layer of sponge cake and refrigerate overnight.
- Transfer the chocolate ganache into a piping bag.
- Remove the acetate foil and pipe the ganache over the cake and frost it. Return back to the refrigerator for an hour to set.
