Smoked White Chocolate, Coffee, Aniseed & Lemon

Name: Smoked White Chocolate, Coffee, Aniseed & Lemon
Yield: Serves: 30, Makes: one 30 cm × 40 cm (12 inch × 16 inch) cake
Cuisine: Australia
Ingredients: 30 cm × 40 cm (12 inch × 16 inch) sheet Smoked White Chocolate Brownie; 30 cm × 40 cm sheet (12 inch × 16 inch) Crunchy Almond & Lemon Meringue; 90 g (3¼ oz) Crunchy Coffee Crumb; 250 g (9 oz) Smoked White Chocolate Cream, at room temperature; two 30 cm × 40 cm (12 inch × 16 inch) Coffee Sponge Sheets; 200 g (7 oz) Neutral Glaze; 220 g (7¾ oz) Lemon Curd; 1 Smoked White Chocolate Stick to decorate each slice; 250 g (9 oz) Coffee Buttercream, at room temperature; 300 g (10½ oz) Coffee Aniseed Syrup; 250 g (9 oz) Aniseed & Coffee Pastry Cream, at room temperature

Preparation info

Serves:
one
, Makes: 30 cm × 40 cm 12 inch × 16 inch ) cake

Difficulty
Complex

Appears in

Sweet Studio

By Darren Purchese

Published 2012

About

Ingredients

Components

30 cm × 40 cm (12 inch × 16 inch) sheet <

Oceania
Australia
Cake
Dessert

Method

Place the smoked white chocolate brownie on a large sheet of baking paper on a clean work surface. Using a pastry brush, brush about one third of the coffee aniseed syrup onto the surface of the brownie.
Spread the lemon curd evenly over the surface of the brownie, ensuring that you go right to the edges.
Place a she