Giant Wagon Wheel Cake
An Original Recipe by Lorraine Elliott
Preparation time: minutes
Cooking time:
For Biscuit layer:
- 250g/8.8ozs butter, softened
- 1/2 cup caster/superfine sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean paste
- 1 egg
- 2.5 cups plain all purpose flour
For Marshmallow Layer:
- 150g/3ozs raspberries
- 2 tablespoons caster sugar
- 3 egg whites, at room temperature
- 175g/6ozs caster/superfine sugar plus 75g/2.65ozs caster/superfine sugar extra
- 2 teaspoons liquid glucose
- 100ml/3.5 fl ozs water
- 3x4g/12g/0.45oz Titanium strength gelatine sheets (or enough gelatine powder to set 3 cups of liquid)
Coating and decoration:
- 1/3 cup raspberry jam
- 200g/7ozs. milk chocolate
- 2 teaspoons coconut oil
- 50g/1.7ozs/ dark chocolate
- 30ml/1oz. cream
- Raspberries, chocolates, flowers and ground pistachios to decorate
Step 1 - First make the biscuit layers. Preheat oven to 180C/350F. Cream the butter and sugar until pale and fluffy (about 2 minutes). Then add salt, vanilla and egg and mix for 1 minute. Then on the slowest speed add in the flour until just combined. Divide into half.
Step 2 - Take a 20cm/8inch springform tin and grease the side collar. Then place a sheet of baking paper on the base and clip it into the side. Press down one half of the dough into an even round shape to the edge. Then unclip and slide the sheet of baking paper out of it with the dough on top and place it on a baking tray. Repeat with another sheet of baking paper but this time you don't need to remove it, you can bake the cookie in the clipped up springform tin. Bake both for 20 minutes or until lightly golden. Cool and spread the biscuit base in the springform tin with raspberry jam.
Step 3 - Make the marshmallow filling. Blend the raspberries with the sugar and sieve them to get rid of the pips. Set aside. Place the egg whites in a very clean mixer bowl fitted with a whisk attachment. Soak the gelatine sheets in cold water and then squeeze out excess water.
Step 4 - Place the 175g of sugar in a heavy based saucepan with the glucose and water. Turn on low heat and dissolve the sugar. Once it is dissolved, turn the heat up and boil without stirring until it reaches 118C/244F. Then start whipping the egg whites on high until you get soft peaks. Add the extra 75g of sugar to the egg whites til you get firm peaks.
Step 5 - Once the sugar reaches 127C/261F then remove it from the heat. Add in the gelatine and stir to completely melt. Pour this into the fluffy egg whites along with the reserved raspberry syrup and whip for 5 minutes until thick in texture. Pour over the raspberry jam base in the springform tin and smooth over the top. Allow to set for 2 hours at room temperature. Place the other biscuit round on top.
Step 6 - Melt the milk chocolate along with the coconut oil and spread over the whole cake. I found it easier to dollop the chocolate on the top and then smooth it down the sides. Allow to set completely.
Step 7 - Melt the dark chocolate and cream and then place in a small piping bag. Create a border around the outside of the cake and then pipe drips down the side. Place chocolates and fruit on top and sprinkle with ground pistachios.