Wednesday, April 27, 2011
Originally I thought to cover the cake in marzipan to represent the sand, but the only marzipan I could find was very dark, and since the sands of Sylt are almost white I rejected that idea. However, the problem remained on how to incorporate marzipan into the cake. Hmmmm.....Finally it came to me: A chocolate cake made with rice and corn flour, filled with marzipan and raspberry coulis. So after much experimentation on how to soften the marzipan and much consultation with experts on the internet, I concocted a marzipan spread out of brandy, heavy cream and marzipan.
Now came the next problem; what else other than marzipan can one use to cover a cake that is not too sweet? White chocolate ganache! Whipped up to lighten the texture and to enable me to make it look like sand. The sand dunes were made of white chocolate modelling paste which I placed on the cake prior to icing it with the ganache. I used MM fondant dyed blue to make the waves and to cover the board. I made shells out of modelling chocolate and used them to decorate the base of the cake.
The Strandkorb was hugely challenging as I had to work out the construction in a way that it would be properly supported. In the end I had to create a sand dune out of modelling chocolate to support the back rest. Even so, it was leaning far more horizontally than I had originally intended it to be!