Sweet by Ottolenghi Yotam & Goh Helen

Author:Ottolenghi, Yotam & Goh, Helen [Ottolenghi, Yotam]
Language: eng
Format: epub
ISBN: 9781473528130
Publisher: Ebury Publishing
Published: 2017-09-06T22:00:00+00:00

We use three 35 x 25cm Swiss roll tins for this cake, but it’s fine to use one: you’ll just need to bake the sponge layer in three separate batches – the mixture is happy to sit around and wait. If you have three Swiss roll tins with slightly different dimensions, this is also fine: the individual layers can be trimmed to size once they’re out of the freezer.

Both the sponge and ganache need to be made at least a day ahead for the sponge to freeze and the ganache to set. The sponge can be made and frozen up to 2 weeks before assembling; the ganache is fine for up to 3 days in the fridge, then gently warmed over a pot of simmering water to soften before using.

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