A tiger cake is a traditional Chinese pastry that has a layer of chocolate and cream, topped with a layer of mocha buttercream.
The cake is then shaped into the head, body and tail of the tiger, using either crushed candy cane or jelly beans as eyes.
The cake is made by filling a round, thin cake with whipped cream and chocolate syrup. It then gets covered with another layer of whipped cream, which is iced in mocha buttercream.
The cake is then garnished with chocolate shavings and a tiger-shaped cookie cutter
The first known appearance of this type of cake was in 1841 by Mrs. John Bailey in her cookbook “The Practical Housekeeper,” which was published in London during that same year.
I finally made something from The Nordic Cookbook that I had gotten a while ago.
The book is so amazing, so full of Nordic recipes that I have never heard of and generally with ingredients I have never heard of.
It is going to be one of those cookbooks that I always look through but rarely cook from. How often are you in need to cook up some whale?
I don’t think that will ever be a necessity in my life, so I shall stick to the small baking second and just admire the rest.
- 2 1/4 sticks (250g) of butter
- 1/3 cup + 1 tbsp (100ml) milk
- 4 eggs
- 1 2/3 cup (350g) sugar
- 2 2/3 cup (320g) flour
- 2 tsp baking powder
- 2 tbsp cocoa powder
Oven 350F. Butter and flour a 9 x 5 x 3-inch loaf pan.
Combine the butter and milk in a small pan and heat until the butter has melted. Leave to cool down to room temperature.
Whisk the eggs with the sugar until light and fluffy. Add the butter and milk mixture and mix in throughly.
Sift the flour and baking powder together into the bowl and whisk in gently.
Scrape half of the batter into the prepared loaf pan. Sift the cocoa powder into the remaining batter and mix it in thoroughly.
Scrape the chocolate batter into the loaf pan, then use the end of a wooden spoon to swirl the two batters together.
Bake for 40 minutes or until the top springs back to the touch.
If you like crisp edges, then unmold the cake onto a wire rack and leave it to cool completely. If you prefer soft edges, leave the cake in the pan to cool.
Recipe from Magnus Nilsson’s ‘The Nordic Cookbook.’