Erivum Puliyum: Nutty Bubble Cake

Nutty Bubble Cake is a simple-to-make icing cake using sponge cake, whipping cream, nuts, white chocolate ganache and boost powder. The white chocolate ganache is dropped like bubbles on top and dusted with boost powder that gives the cake the bubble look.

I prepared the cake from scratch by making a basic vanilla sponge cake. I soaked the cake in boost mixed condensed milk syrup. To this I added whipped cream in the layers and covered the sides of the cake with cashews, almonds and dark chocolate chips. Finally, topped the cake with bubbles made from white chocolate ganache ad dusted with boost powder. The cake is very soft, delicious and melt in mouth. Do give this a try and enjoy !!

Preparation time ~ 30 minutes

Baking time ~ 35 minutes

Author ~ Julie

Serves ~ >1 kg (1200g) cake

Ingredients

to make sponge

all-purpose flour 1 cup (250 ml)

baking powder 1 tsp

baking soda 1/4 tsp

salt a pinch

powdered sugar 3/4 cup

vanilla essence 1 tsp

oil 1/4 cup

eggs 4

milk 1 tbsp

for whipped cream

whipping cream 1.5 cup

to soak

water 1 cup

condensed milk 3tbsp

boost powder 2 tsp

to chocolate ganache

white compound 50 gms

half cream 3 tbsp

for garnish

cashews 3tbsp

almonds 3 tbsp

dark chocolate chips 3 tbsp

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Method

To make sponge cake

Powder the granulated sugar (1/2 cup) to get 3/4th cup. Prepare an 8' tray with parchment paper at the bottom and brush oil on the sides, dust the sides with flour.
In a bowl, sift the maida, baking powder, baking soda and salt twice. Keep aside.
In another bowl, beat the eggs until frothy. Add powdered sugar in batches and beat well until pale and creamy.
To this add the vanilla extract and oil, give a quick mix. Add the dry ingredients in batches and mix well (don't over mix the batter).
Pre-heat oven to 350 degrees F or 180 degrees C for 10 minutes.
Pour the batter in prepared tray and place in pre-heated oven. Bake in oven for 30-35 minutes, mine was done in 35 minutes.
Remove from oven and cool on a wire rack for 10 minutes and then remove from tray. Cool completely.

To make whipping cream

Chill the bowl and blades. Then add the whipping cream to the bowl and beat for 4-5 minutes with a beater. The cream should get stiff peaks and when the bowl is tilted upside down, the cream shouldn't slide down. Cover and refrigerate until use.

To make soaking syrup

Boil a cup of water in a pan and add the boost powder. Mix well. To this add the condensed milk. Mix well and keep aside.

To prepare white chocolate ganache

Add the chopped white chocolate in a bowl and double boil the chocolate to melt.
To this, add the whipping cream and mix well until smooth. Keep aside.

Assembling

Cut the cooled sponge cake using a serrated knife in three equal parts.
Add a dollop of cream on the board and place the first layer.
Brush the soaking syrup all over the layer. Then pipe the whipping cream using a piping bag or just like that.
Add the second layer of cake and brush soaking syrup, add the cream.
Place the final layer and then brush soaking syrup. Add the whipped cream on top and sides to complete the crumb coat. Refrigerate this cake for minimum 30 minutes to 2 hours to set.
Finally, add the remaining layer of whipped cream to coat the cake nice and good.
Add the cashews, almonds and dark chocolate chips on sides.
In a piping bag, add the white chocolate ganache and cut a small hole. Pipe in small rounds on the top of the cake in different sizes. Finally, dust the cake with boost powder.
Pipe in a few smaller bubbles on top of the existing ones to highlight the bubbles a bit.
Chill the cake in refrigerator for 1 or 2 hours and enjoy !!!!

NOTES

* I have used a mix of boost powder and condensed milk to make soaking syrup, but you can add whole milk and boost with sugar. I have not added any extra sugar, as condensed milk had sugar.

* You can use any basic vanilla sponge cake to make this cake if you don't want to try this cake from scratch.