Anat’s birthday cake
Happy birthday little sis.
I woke up with the BIGGEST sugar hang over, I just couldn't control my self and now i'm paying the price but was it worth it??? Hell Ye!
When my sister and i were little, Anat loved Mars bars. She would buy a Mars bar and put it in the freezer. Now I’m not a fan of Mars bars but I am a fan of sugar, and when I got home and saw a Mars bar in the freezer it was tempting (especially as I was always on a diet). I would close the freezer door and say to myself ‘No, Nava, it’s Nutties, and besides you’re on a diet and you don’t even like Mars bars.’
But the other voice in my head was louder and it would say, go on, ‘Just take one bite, she won’t mind if it’s one crummy bite and you won‘t get into trouble.’
Well, this voice might not have been a Socrates, or have had the eloquence of a Hollywood courtroom lawyer, but it was just as persuasive to me. Sure, I’d take one bite, but who was I kidding? But once that sweet taste of sugar hit my taste buds I needed just one more bite and she’s still have a whole half to herself…
There was no way I was going to leave that Mars bar alone and it wasn’t long before I was back at the fridge taking just one more bite, telling myself, at least I left her some…
But then that nudnick voice starts up, ‘Don’t be stupid Nava, you think she is going to be happy that you left her one lousy bite. You are in such trouble now, you may as well eat the whole thing.’ Well, nudnick or not, the voice made a good case, so I did.
I would then forget about it and go on with whatever I was doing. Anat would arrive home and having already forgotten my dirty deed, I would yell out a cheery, ‘Hi!’
But it wasn’t long before I’d hear Anat scream out my name, ‘Naaaaaaaavvvvvvaaaaaaaaa!’
I’d leap off the couch and be out the door and sprinting down the street so fast that Anat didn’t have a chance to catch me.’
By the time I got back, Anat would have forgotten and forgiven.
I didn’t just do this once. I was a repeat offender when it came to Mars bar rustling, but Anat would always forgive and forget because that’s the kind of person she is, and she’s kind, caring and thoughtful. A true mensch. But I still feel guilty and to make up for my sins and a testimony to how much I love you I set a day aside and made you one of your favourite cakes. A five-layered chocolate hazelnut merangue cake. It is a perfect a representation of who you are: This cake is multi-layered like you, because you are not just a fine human being, you’re also multi-talented, with your ability to paint, arrange flowers, design a room, decorate and do just about anything creative you set your mind to. You’re smart and practical as well. So the five layers don’t really do you justice but there are height limits on cakes that travel by car as this one had to.
The layers are bound together with sweet, smooth, soft chocolate and vanilla cream which is irresistible. In the 80s they called this cake Choc Rock and you are the rock of your family, strong and unafraid to stand up for what you believe in, sophisticated, sweet and irresistible.
Love you always
Happy birthday my beautiful sister
I still have to finish this EPIC recipe, it’s coming soon I promise!
I DID IT, I FINISHED THIS I LABORIOUS RECIPE AND IT'S READY TO BE USED FOR A LOVED ONE.
My sister’s chock rock birthday cake this cake is a labour of love as was the recipe! Just so you know I spent TWO DAYS writing this recipe. I have blisters on my fingers and writer’s cramp and my brain hurts.
Helpful tips
Separate eggs when they are cold, but only beat them at room temperature.
Use caster sugar to beat the egg whites.
Do NOT stop beating eggs until you are done!
You can prepare the meringues a day before but you need to keep them in an airtight container, placing baking paper between the meringue discs.
Make sure you whisk the egg whites until they are stiff and then begin to add the sugar a tablespoon at a time, I struggle with this because you need patience and I’m sure I’m ADD but guys you got to exercise patience, slow and steady wins the race in this one.
Make sure the cream is really, really cold before whipping and let it sit in the fridge for a couple of hours at least before use.
If you can, put the bowl and egg beaters in the fridge or freezer (if you have room) before whipping the cream do so.
Make sure the bowl you are beating the egg whites in, is super clean and free of grease.
You can prepare everything in advance but assemble on the day.
Ingredients
For dark chocolate meringue
10 egg whites
Pinch of salt
250g caster sugar
250g pure icing sugar
50g cocoa
400g hazelnut meal
ingredients
For the light chocolate meringue
Pinch of salt
4 large egg whites
200g caster sugar
150g hazelnut meal
15g cocoa powder
Method for dark chocolate meringue
Preheat the oven 150C
Cut out baking paper to fit three 25cm round baking tins (bottom part only)
Lightly oil the baking tin and place the baking paper on top. Lightly grease the baking paper too.
Sift icing sugar and cocoa into a medium bowl, mix in hazelnut meal and set aside.
Separate the egg whites from the egg yellow.
Place egg whites and salt in a clean bowl of a standalone electric mixer or handheld mixer. Whisk egg whites on medium speed until firm peaks form.
Add caster sugar, a tablespoon at a time.
Once you finished adding the sugar, turn speed dial to high and whisk for 10 minutes.
Turn the mixer off, slowly and gently fold in the cocoa, icing sugar and hazelnut mixture a third at a time.
Spoon a third of the meringue mixture onto a large piping bag with an opening 2.5 cm in diameter at the tip and begin to make a spiral from the outside in.
Repeat with another third and leave the remainder in the bowl in the fridge tightly covered with plastic wrap.
If you have a large oven that can hold all three then continue with the third one.
You need to rotate half way through so they bake evenly (unless you have a fantastic oven that bakes evenly, I don’t).
Bake meringues for 1 hour and 15 minutes. Once ready turn off the oven and leave door slightly a jar for at least an hour.
If you don’t have a big enough oven (like me) you will need to put only two meringues in the oven. You will still need to rotate them halfway through.
To make the third one you will need to wait for the first two to come out of the oven and preheat the oven for the third meringue, pipe a spiral and bake for 1 hour and 15min.
Method for light meringue
Mix 200g hazelnuts with 15g of cocoa powder and set aside
Preheat the oven to 150C
Cut out baking paper to fit 2x 25cm round baking tins (bottom part only)
Lightly oil the baking tin and place baking paper on top. Lightly grease the baking paper too. Separate the egg whites from the egg yellow.
Place egg whites and pinch of salt in a clean bowl of a standalone electric mixer or handheld mixer. Whisk egg whites on medium speed until firm peaks form.
Add caster sugar, a table spoon at a time.
Once you finished adding the sugar, turn speed dial to high and whisk for 10 minutes.
Turn the mixer off, slowly and gently fold in cocoa and hazelnut mixture, a third at a time.
Spoon half of the meringue mixture onto a large piping bag with an opening of 2.5 cm in diameter at the tip. Begin to make a spiral from the outside in.
Repeat with the second portion.
Bake meringues for 1 hour and 15 minutes. Don’t forget to rotate halfway through so they bake evenly.
Once ready turn off the oven, leave door slightly a jar for at least an hour and a half.
.
Ingredients
For the chocolate sauce
Prepare several hours before use or preferably over night before
300mls cream
150g dark chocolate
50g Milk chocolate
Method
Put all ingredients in a saucepan over medium heat and stir until chocolate has melted completely and ingredients have combined to a smooth texture.
Bring to room temperature, cover with plastic wrap and place in the fridge.
Ingredients
For vanilla cream
600 mls thickend cream
6 tablespoons icing mixture
2 teaspoons vanilla extract
Method
Prepare a day ahead or several hours before use.
Using a standalone electric mixer or handheld mixer, whip all ingredients together until firm peaks form.
Place cream in fridge covered with plastic wrap for minimum 2 hours before use.
Ingredients for chocolate cream
250mls Full fat milk
300mls thickened cream
1 packet instant chocolate pudding by Osem
If you don’t have access to chocolate pudding, you can make the chocolate cream below
600mls of thickened cream
1-2 tablespoon of cocoa powder start with 1 tablespoon, and if you want it darker then keep adding.
6 tablespoons icing mixture
Method
Whip all ingredients together until firm peaks form
Cover bowl in plastic wrap and place in the fridge covered in plastic wrap for a minimum of two hours before use.
Assembly
Place some melted chocolate on your desired serving dish (this will help to keep meringue in place) and place your first meringue on top. Divide chocolate sauce into 5 portions and spread the first portion on top of the dark chocolate meringue, spread a 1/5 of the chocolate cream on top of the sauce then spread a 1/5 of the vanilla cream on top of the chocolate cream. Repeat alternating between dark chocolate meringue and light chocolate meringue. (See picture)