White Chocolate Berry Brioche Cake
This is a monster dessert recipe is completely unique and ready to go for that extra special occasion. You hollow out a brioche loaf and stuff it to the brim with spectacular sweet ingredients like amaretto shortbread, chocolate ganache, berries, and cream cheese. Leave this to set together overnight and voila! A sweet trencher you can cut into slices, just like a cake.
For The Curd
- 150 g fresh blueberries
- 120 ml fresh lemon juice
- 3 egg yolks
- 1 whole egg
- 150 g caster sugar
- 25 g unsalted butter, chilled, cut into small cubes
- 1 tbsp caster sugar
- 1 round brioche loaf
- 250 g cream cheese
- 1 tbsp icing sugar
- 200 g shortbread biscuits
- 50 ml amaretto
- 200 g blackberries
- 200 g raspberries
- 100 ml double cream
- 200 g white chocolate
- 200 ml double cream
- 1 lemon
Soften The Blueberries
Tip the blueberries into a small saucepan with the lemon juice and cook for 5 minutes, until the blueberries are beginning to break down.
Press the blueberries through a sieve into a bowl and set aside.
Make The Curd
Whisk the egg yolks with the whole egg in another mixing bowl along with the sugar until light and fluffy.
Pour the egg mixture into the pan with the blueberry liquid and whisk to combine fully.
Place the pan over a medium heat and whisk for about 10 minutes, until it begins to thicken enough to coat the back of a spoon.
Remove from the heat and add the butter a little at a time, whisking until completely combined.
Chill in the fridge for a few hours.
Start Filling The Loaf
Cut a ‘lid’ from the top of the loaf, then hollow out the loaf.
Mix the cream cheese with the icing sugar and spread it all over the inside of the loaf.
Now place the shortbread biscuits in a layer over the bottom of the loaf and drizzle the amaretto all over the biscuits.
Make The Ganache
To make the ganache heat a small pan with the 100ml of double cream almost to a boil.
Break up the chocolate into small pieces and pour the cream over. Leave it for a few minutes to melt, then stir to combine.
Arrange half of the blackberries and raspberries over the shortbread so that they cover it.
Pour the ganache over the berries and put the loaf in the fridge for 10 minutes to let it set.
Arrange the second half of the berries over the ganache so that they cover it, then pour in the curd around the berries.
Finish And Chill
Whip the 200ml of double cream with the zest of the lemon and caster sugar until it reaches soft peaks. Scoop the cream over the berries and curd and spread it over them.
Replace the lid and wrap the loaf in clingfilm, compressing it. Put it in the fridge with a baking tray over the top with a heavy weight on top of that.
Leave for a few hours, or overnight.
Unwrap the loaf and slice into 12 wedges
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