Ring Cakes are a little bit out of the ordinary and this next recipe even more so — thanks to the relishes of the secret filling inside. You need to take a bit of care with the planning, but it’ll be worth it when your guests take their first slice and discover what anticipates them. And once you’ve tried it this way, why not experiment with some other fillings? The possibilities are infinite!
For the batter:
- 8¾ oz soft butter
- 7 oz sugar
- 4 eggs
- 4 fl oz mik
- 1 tsp vanilla flavoring
- 5¼ oz melted dark chocolate couverture
- 11¾ oz flour
- 5 tbsp cocoa
- 2 tsp baking powder
- 1 tsp salt
For the filling:
- 8¾ oz cream cheese
- 7 oz sugar
- 4 fl oz cream
- 2 bananas, sliced
- 10 strawberries
For the glaze:
- 6 oz melted milk chocolate couverture
- 3½ oz melted white chocolate couverture
- Making the dough is very quick and easy: first mix the butter and sugar together with an electric whisk until they are fluffy. While continuing to stir, add the eggs, milk, vanilla flavoring, the coverture, flour, cocoa, baking powder and salt, until a smooth batter is created. Now transfer the batter to a greased ring cake pan and bake it for 55 minutes at 320°F in a convection oven.
- While you wait for the chocolate cake to cool down, you can take care of the filling. For this, beat the cream cheese together with the sugar and the cream until you have a smooth mixture.
- Now back to the cake: it’s important that, at this point, you haven’t yet taken it out of the pan. Make cuts about ⅗ inch from the inner and outer edges of the cake all the way round the circumference. Then, use a dessertspoon to remove the cake between the cuts. Make sure you hollow it out evenly and also make sure you don’t take too much from the bottom. To finish, smooth over the sides of the hollow with the back of a spoon. Collect the cake you have removed in a bowl.
- Now line the insides of the cake with the slices of banana and add the cream filling on top. Cut the tops off the strawberries including the leaves and set them pointed end down in the cream all the way round the cake. To close up the cake again, crumble up the cake you removed before and distribute it evenly over the cream. Pack the crumbs together tightly with a spoon. Next, leave the cake in a cool place for at least two hours.
- This is followed by a glaze that makes the cake particularly chocolaty: turn the cake out of the pan, then pour the melted milk chocolate coverture over it evenly. It is particularly important that it is well covered on top. To complete the decorating, dip a spoon in white chocolate coverture and use it to trail the chocolate over the cake, giving it some white stripes.
Ring Cakes are sometimes overlooked on the buffet table, but as you’ll have noticed, this one really shouldn’t be ignored. And if someone says it’s not their thing, see if you can persuade them — the delicious surprise inside should be more than enough to convert them!