Ingredients:

• For the Sponge:
• 200 g – margarine
• 300 g – flour
• 200 g – caster Sugar
• 5 g – salt
• 25 g – Milk powder
• 5 g – baking powder
• 5 – eggs
• For the Truffle:
• 100 g – whipped Cream
• 200 g – melted chocolate
• For the Ganache:
• 100 g – fresh Cream
• 200 g – melted chocolate
• 20 g – melted Butter
• For Marzipan:
• 225 g – Sugar
• 125 g – ground Almond
• 40 g – icing Sugar
• A pinch – Cream of tartar
• 1 – Egg white
• 5 tbsp – water
• Food colours

Method:

1. For Marzipan:
2. Put the sugar and the water in a heavy bottomed saucepan and cook on a low heat until the sugar has dissolved.
3. Add cream of tartar and bring to a boil until the sugar reaches 116 degrees centigrade (240 degree Fahrenheit) – soft ball stage.
4. Remove from the heat and mix it until it turns cloudy.
5. Then add ground almonds and vanilla extract.
6. Add the egg white to the pan, return to a low heat and stir for a couple of minutes until smooth.
7. Place the icing sugar on a marble surface and pour the mixture over it.
8. Work in the icing sugar with the mix with a palette knife until blended and smooth. Cover the mixture with plastic wrap until cooled.
9. Roll out the marzipan, add different colours and put into desired shaped moulds.
10. For Cake:
11. Preheat oven to 180 degrees centigrade.
12. Grease and flour a 9-inch round cake tin; cover the base and sides with waxed paper.
13. Sift the refined flour with the baking powder, salt, and milk powder and keep aside.
14. Beat the eggs till light and fluffy. Keep aside.
15. Cream the margarine and caster sugar in a mixing bowl.
16. When the sugar has been absorbed by the margarine, add the beaten eggs gradually, making sure the egg has been fully incorporated before the next addition.
17. When the mix is smooth, fill the mixture into the cake tin.
18. Bake it at 180 degrees centigrade for 25-30 minutes.
19. Remove and cool the sponge on a cake rack.
20. Slice the sponge into three round layers.
21. Mix the cream and the melted chocolate to make a truffle.
22. Take the first layer of the sponge and spread the truffle on it with a palette knife.
23. Place the second layer of the sponge on top and layer it with the truffle. Now keep the final layer of the sponge and cover it entirely with the truffle and keep in the freezer for 20 minutes.
24. For Ganache:
25. Heat the cream. When it boils remove it from the fire and add melted chocolate and melted butter. Mix well till smooth.
26. Pour the ganache on the cake and spread evenly with a palette knife till it covers the surface of the cake smoothly.
27. Keep the cake in the freezer for 15 minutes.
28. Melt some chocolate and pour on a butter paper and spread with palette knife.
29. As soon as it sets cut square pieces with a sharp knife and keep in the fridge.
30. Garnish the cake with chocolate pieces and marzipan fruits.

Recipe courtesy of Sify Bawarchi