remove from heat and let it cool slightly. 1️⃣ While the sponge is still warm, poke small holes all over it with a fork—this will help the cream absorb better. 2️⃣ Pour the warm ...

Nadiya's ice cream ... Genoise sponge and the sides coated in crushed biscuits. Start by making the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm/8in ...

A genoise sponge base is soaked in Grand Marnier and ... an electric mixer and a 2 litre/3½ pint bowl or a deep 23cm/9in diameter pie dish. Using a mandoline or a very sharp knife, slice the ...

5. Finish the cake with ganache and keep it in deep freezer for 30 minutes to set the ganache. 6. Glaze the cake with dark chocolate glaze and garnish with chocolate. 7. Heat cream and add chocolate ...