Tuesday, March 26, 2013

Frosted white chocolate Easter cake


250g butter , plus a little extra for greasing
140g white chocolate , broken into pieces
250ml milk
250g self-raising flour
¼ tsp bicarbonate of soda
300g caster sugar
2 large eggs , lightly beaten

300g tub Philadelphia cheese
85g butter , softened
100g icing sugar , sifted
mini eggs , to decorate (or use 50g/2oz chopped hazelnuts)

1.   Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
2.   To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

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