Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
For the sponge, cream together butter and sugar till the sugar has dissolved, and the mixture is light and fluffy. In the meantime, preheat the oven to 180 degrees Celsius
Add in the egg, and mix till incorporated. Next, add in the curd, water, vanilla essence, and vinegar
Mix until combined well, and then add in your dry ingredients
Line a cake tin with butter and flour, and pour the batter into this. Cover with aluminium foil, and bake for 25 minutes, or until a skewer poked into the centre comes out clean. Place on a cooling rack and allow to come down to room temperature
To prepare your sugar syrup, mix the sugar and water, and bring to a boil, ensuring that all the sugar has dissolved. Add in the lemon juice, and allow to cool
For the frosting, mix the cream cheese, mascarpone, icing sugar, and scraped out vanilla bean seeds
Whip the cream till it has soft peaks, and then fold it in into the frosting mix
Assembly: Cut the sponge horizontally into 3 even layers. Place the first on your cake base/plate, and sprinkle sugar syrup all over it. Spread an even layer of the frosting over it with a spatula, and repeat this process for the next two layers as well. Clean the sides, and garnish using a piping bag fitted with an open star nozzle