This is the world's most extravagant Easter cake
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Easter is a matter of days away, and we’ve been dropping hints about certain types of egg for a good few weeks. But hold off on the chocolate - maybe we’re about to change our gluttony plans at the last minute, because we’ve just been presented with the most eggs-travagant (we’re not even sorry) Easter cake that we could possibly imagine. Step forward Great British Bakeoff finalist Miranda Gore Brown, who has spent an eye-popping 31 hours creating the ultimate Easter cake. The ingredients are based on research that revealed the nation’s favourite cake – and to this end it includes 352 mini chocolate eggs, chocolate sponge, cheesecake, fruit cake, carrot cake and Victoria sponge.â€‹ It’s also crowd-sourced – the first crowd-sourced cake in the world, in fact. Aldi and Miranda are sharing the cake love by offering out the recipes for each individual layer. If you do choose to take up this challenge (and we think that you should), you can see the recipes below. And if you’re keen to whip up even more sweet treats this Easter using your Aldi bakeware, visit www.aldi.co.uk for more inspiration. Good luck! Baked Cheesecake For the base: 170g Greenvale unsalted butter, melted 280g Belmont Original Digestive Biscuits, finely crushed 2 tablespoons of The Pantry caster sugar Methodology: Preheat the oven to 180 degrees Put the biscuits into a large bowl and crush with a rolling pin (or whizz in the food processor) Melt the butter in a pan and stir in the biscuit crumbs and sugar to combine Line a 23cm / 8inch deep spring-form cake tin with non-stick baking parchment – the bottom and sides need to be lined Press the biscuit crumb mixture into the bottom of the tin and bake at 180 degrees for 10 minutes. Then remove from the oven and leave to cool. Turn the oven up to 200 degrees in preparation for the filling For the filling: 900g The Cheese Emporium soft cheese 250g The Pantry caster sugar 3 tablespoons of The Pantry plain flour ½ teaspoon of Stonemill salt 1 teaspoon ofvanilla extract 1 teaspoon of The Pantry lemon juice 3 large Merevale eggs and 1 yolk 200ml Cowbelle soured cream Methodology: Put the cream cheese in a mixer and beat on a low speed for about two minutes, or beat with a wooden spoon. Add the sugar, flour and salt and mix gently to combine Use a balloon whisk or the whisk attachment on your mixer or hand mixer to add in the vanilla and lemon. Then add the eggs and yolk one at a time, whisking well after each addition Gently mix in the soured cream Brush the insides of the lined tin with a little melted butter Place the tin (with prepared base) onto a baking tray and carefully pour in the filling Put into the centre of the preheated oven and bake for ten minutes. Reduce the temperature to 100 degrees and bake for a further 35 minutes. The mixture should be set but have a slight wobble if you move the tin. Leave the cheesecake in the oven to cool for two hours Remove from the oven and put in the fridge to cool overnight (or for at least 8 hours) Victoria Sponge 225g Greenvale unsalted butter, softened 225g The Pantry caster sugar, 4 large Merevale eggs 225g The Pantry self-raising flour 2 tsp The Pantry baking powder 4 tablespoons of Grandessa Strawberry Jam Methodology: Cream together the butter and sugar using a balloon whisk or an electric mixer. Once the mixture is pale and fluffy, add the eggs, one at a time, beating well after each addition On a lower speed, gently add the flour and baking powder. Mix until combined Scrape the mixture into two lined 8 inch loose bottomed cake tins and bake in the preheated oven at 180 degrees for 20-25 mins Remove from the oven and leave to cool in the tins for 2 minutes before turning out on to a cooling rack Once the cakes are completely cold, sandwich with a little buttercream and the strawberry jam Rich Chocolate Cake 125g Greenvale unsalted butter 125g Aldi’s Moser Roth dark chocolate 50g cocoa powder 3 Merevale eggs 75g The Pantry caster sugar 75g The Pantrylight brown soft sugar 125g The Pantry plain flour Pinch of salt 200ml Cowbelle double cream Methodology: Pre-heat the oven to 180°C/350°F/Gas Mark 4 Line two 20cm/8inch shallow cake tins with baking paper In a small saucepan gently heat 75g chocolate and the butter Separate the eggs and beat the egg whites with the pinch of salt and a teaspoon of caster sugar until they are stiff In a separate bowl whisk the egg yolks with the remaining caster sugar and light brown sugar until pale, then fold in the cocoa powder, flour and the baking powder and finally stir in the melted chocolate mixture
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