Vertical Layer Cake

Name: Vertical Layer Cake
Total time: 2700 s
Yield: 10-piece
Cuisine: Indian
Ingredients: Vanilla For the Sponge -; one eyes I close my and used third rd of this recipe; 1 cup All purpose flour Sifted .; 1.5 tsps Baking powder .; 1/8 tsp Salt th .; 1/3 cup unsalted butter softened .; 1/2 Cup Sugar .; 1 egg large , at room temperature .; 1 tsp vanilla essence .; 1/3 cup Milk at room temp .; Chocolate cake For the swiss roll -; You shall need : I used martha stweart ’ s recipe (doubled); 1/2 cup cocoa powder; 2/3 cup All purpose flour plus 4 tbsps; Pinch salt; 6 eggs egg yolks large 4 large whole plus; 1 cup sugar; 8 tablespoons unsalted butter , melted and cooled completely; Filling :; 100 gms Cream cheese …; 40 gms butter softened …; 1.5 cups icing sugar …; 2 tbsps corn flour …; drops few yellow color; 5 tbsps Lime lemon jam and / preserve (Or you may use zest and juice of 2 limes and 2 s)…

pinksocks @cook_7828550

For the husband's 32nd birthday I decided to use this reference image from pinterest to create this gorgeous cake.
Image Source: Pinterest
Well I was spell-bound at the sheer beauty of this pain staking wonder. My humble attempt is for the person who made this tutorial. It is of so much help.
I have adapted the recipe from this place. She has done such a beautiful job with the cake. It looks perfect.
I made a doodle of the cake to make sure I dont miss out on the elements.
Vanilla Sponge.
Lemon and Lime cream cheese filling and frosting.
Chocolate swiss roll cake sheets.
Chocolate Ganache.
Decorations.

pinksocks @cook_7828550

Saved

Ingredients

45 mins

10-piece

Vanilla For the Sponge -
oneeyes I close my and used third rd of this recipe
1 cupAll purpose flour Sifted .
1.5 tspsBaking powder .
1/8 tspSalt th .
1/3 cupunsalted butter softened .
1/2 CupSugar .
1egg large , at room temperature .
1 tspvanilla essence .
1/3 cupMilk at room temp .
Chocolate cake For the swiss roll -
You shall need : I used martha stweart ’ s recipe (doubled)
1/2 cupcocoa powder
2/3 cupAll purpose flour plus 4 tbsps
Pinchsalt
6eggs egg yolks large 4 large whole plus
1 cupsugar
8 tablespoonsunsalted butter , melted and cooled completely
Filling :
100 gmsCream cheese …
40 gmsbutter softened …
1.5 cupsicing sugar …
2 tbspscorn flour …
dropsfew yellow color
5 tbspsLime lemon jam and / preserve (Or you may use zest and juice of 2 limes and 2 s)…

Saved

Steps

45 mins

1

Pre heat an oven to 170C.
2

In a bowl, cream sugar and butter. Beat until pale.
3

Add the egg and beat again.
4

Add the vanilla essence.
5

Sift all the dry ingriedients in a bowl and keep aside.
6

Put half of the dry ingredients and beat in the butter sugar mix.
7

Add half of the milk.
8

Put the rest of the flour and mix.
9

Add the milk and mix well.
10

In a lined tin, pour the batter and bake for 15-20 min until a skewer when inserted in the center comes out clean.
11

Keep it out on the cooling rack for 10 min and then unmould.
12

Chocolate cake:
13

Pre heat the oven to 200 C and line two cake sheet trays with baking paper.
14

Put a bowl of water to simmer, in a heatproof bowl add the eggs and sugar.
15

Place this bowl on the simmering water (make use it does not touch the water)
16

Using a whisk, amalgamate the sugar and eggs.
17

Keep mixing them until the sugar is dissolved and the egg-sugar mix is warm to touch.
18

Take it off the heat and using a beater, beat it for 4-5 min or until the mix is fluffy and pale.
19

Sift the dry ingredients and fold carefully in the egg sugar mix.
20

Pour the butter slowly at one of the edge and mix it carefully. We dont want to knock all the lovely air out.
21

Divide the batter in the trays equally and bake each tray for 7-8 min or until the cake is springy to touch.
22

Using a tea cloth/kitchen towel, invert the cake on it and peel off the butter sheet carefully.
23

While the cakes are warm, roll them carefully in the cloth and keep aside until further use.
24

Filling:
25

In a bowl, cream the cheese and butter.
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Add half of the sugar and cornflour.
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Add the jam/preserve.
28

Add the balance dry ingredients and color.
29

Beat until nice and fluffy (Adjust the lemony flavor.)
30

Cover with cling film and keep aside until used.
31

Make ganache with 1:1 ratio of semi sweet chocolate and cream.
32

To Assemble-
33

Open the cakes and cut them length wise in half.
34

Spread the filling forming a thin layer on the cake strips.
35

Roll the first strip, filling side in as tightly as you may. be sure to not break it.
36

Using a little frosting, attach next strip and roll it over the existing roll.
37

By the end of all the strips, you must have a big roulade with you.
38

Wrap it in the cling film and leave it chill overnight or atleast for 5 hours.
39

Layer the vanilla cake in two.
40

Spread a little ganache in it and put the roulade on it.
41

Put another thin layer of ganache on the roulade's top and put the other vanilla layer.
42

Seal the cake crumbs with the remaining frosting and put in the fridge for 30 min. (The heat was terrible for cream cheese frosting :() You may try any other frostinf of your choice.
43

Pour ganache on the cake once the cake has rested in the fridge.
44

Let the ganache set, decorate as you please.