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

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 <

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

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Part of

Sweet Creations

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