Judge: Alexei Britikov
Awards:
Horsell Village Show Cookery Cup (Most points in Division D)
Horsell Village Show Diploma (Best individual exhibit in Division D)
£5 (Winner of Class 35)
- Victoria Sandwich (using 3 eggs) filled with raspberry jam; no sugar on top.
- Your favourite jam: one jar. Sweet or savoury. See Judge’s note below.
- Honey: one jar. See Judge’s note below.
- Chutney: one jar. See Judge’s note below.
- Judge’s recipe: Sacher Cake. See recipe below.
- A lemon drizzle cake.
- Rocky road: six pieces on a plate.
- A tray bake.
Judge’s Note: All jars must be clean and full to the top, have no trade marks or names on the jar or lid, and be labelled giving contents and date made in full (day/month/year). Preserves must be less than 12 months old and must have new twist tops/lids or cellophane covers. If using a cellophane cover a wax disc must be used, but this is not necessary with a twist top/lid. Preserves containing vinegar must have a twist top/lid only and be at least two months old for showing. Please resist the temptation to open your jars in advance of the show. The judge reserves the right not to test any jar which has been opened before judging.
Class 39: Judge’s recipe: Sacher Cake
| 125g soft butter | For the filling: |
| 25g icing sugar | 200g apricot jam (for the inside) |
| A pinch of salt | 120g apricot jam (for the outside) |
| 150g 50% dark chocolate | For the glaze: |
| 100g granulated sugar | 300g 50% dark chocolate |
| 5 egg yolks (90–100g) | 270g fresh cream |
| 5 egg whites (190–200g) | 40g vegetable oil |
| 125g plain flour | a pinch of salt |
| 15g unsweetened cocoa powder |
Method:
Beat the very soft butter (with a pomade-like consistency), icing sugar and a pinch of salt using a mixer/electric beaters. Add the egg yolks and mix until combined. Melt the chocolate, let it cool slightly (to lukewarm/room temperature) then add to the mixture. Whip the egg whites with the granulated sugar until smooth, glossy and creamy and fold into the mixture in 2–3 additions, mixing gently with a spatula from bottom to top. Sift together the flour and cocoa powder and gently fold them into the mixture.
Pour the mixture into a greased/lined 22cm cake tin. Bake in the middle of a preheated oven at 175°C for 30–35 minutes. Allow the cake to cool completely, then remove the thin crust from the top and turn the cake upside down so that the base becomes the top surface. Slice the cake horizontally into two layers. Place the bottom layer on a wire rack. Spread 200g of apricot jam evenly over the entire surface. Place the second layer on top and coat the outside of the cake with a thin layer of apricot jam. At this stage, if desired, place the cake in the freezer for 20–30 minutes so it firms up slightly and becomes easier to move.
Bring the cream to a boil, then pour it over the finely chopped chocolate in a bowl. Stir until completely melted and smooth. Add vegetable oil to keep the glaze soft. Place a wire rack over a clean tray and pour the glaze onto the centre of the cake, allowing it to flow evenly over the top and sides. To help the glaze spread smoothly and remove excess, gently tap the wire rack once the glaze has been poured. Transfer to a serving plate and refrigerate for at least 10–15 minutes until the glaze sets. Make a piping cone using baking paper, fill it with the leftover glaze collected in the tray, and decorate the surface. Refrigerate the cake for at least one hour.