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

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