Recipe makes 1 (6 inch) layered Naked Cake
Serves 8 – 12
1 (7 inch) Cake Board
1 (6inch) Cake Ring
1 Strip of Acetate approximately 40cm length and approximately 13 – 14cm wide
Assemble Cake Instructions
- Place a piece of baking paper on your work bench, invert the cake onto it and remove the parchment from the cake.
- Use the cake ring to cut out 2 complete cake circles which will be the top two layers of your cake and the remaining cake should be enough to cut two circle halves and scraps to fill in any gaps for 1 bottom layer.
- On a baking tray place the cake base, clean the cake ring and place this in the centre of the cake board. Line the inside of the cake ring with the acetate. Now we are almost ready.
- Place the two halves and any cake scraps you require to fill the first layer (base) to make a flat even layer.
- Warm the Cho-Malt Fudge Sauce spread, one fifth of the Choc-Malt Sauce over the base. (The sauce is so much easier to spread when its warmed)
- Spread half the quantity of Caramel Creme then sprinkle with the (small particle) Malt Crumble gently push them into the Caramel Creme to fix them in place.
- Spread another layer of Choc-Malt Fudge Sauce. Repeat the process for the next cake layer.
- Place the last layer on top spread the last amount of Choc-Malt Fudge Sauce and cover with the Chocolate Butter Cream. Garnish the top with the remaining large Malt Crumble Biscuit pieces.
- Place the cake in the fridge and allow to set for a minimum of 12 hours.
- Use a hot knife to slice and serve.
Vanilla Bean Cake
makes 1 (12 by 12 inch) square cake
55g Unsalted Butter (room temperature)
210g Caster Sugar
60g Rice Bran Oil
1 Egg yolk
1 tsp vanilla Bean Paste
185g Plain Flour
1 tsp baking Powder
1/2 tsp Salt
- Pre-Heat the oven to 170 Degrees Celsius
- Sift the flour, baking powder and salt and set aside.
- Cream the butter and sugar together then add the rice bran oil, vanilla bean paste and eggs one at a time. Add the extra egg yolk. Cream till pale and fluffy.
- Alternate the addition of the flour and the buttermilk till both have been combined.
- Pour into a square baking tin lined with baking paper spread out the batter evenly and bake for approximately 20 – 25 minutes.
- Allow to cool completely.
1tsp Vanilla Bean
50g Caster Sugar
3 Egg Yolks
2tsp Maple Extract
4g Gelatin (2 Sheets) or (2 teaspoons Gelatin Powder – Bloomed)
40g Cold Butter
- Pour the milk, cream and caramel into a sauce pan and bring to a boil.
- Combine the cornflour, sugar, salt and mix. Add the egg yolks and whisk till the sugar has dissolved.
- While whisking pour the boiling milk over the egg yolk mixture a little at a time till the egg mix is tempered.
- Pour the entire mix back into the pot and whisk continuously till the custard creme thickens and has reached a boil. Remove from heat and add the maple extract and the cold butter. Whisk continuously till the butter has combined and the Caramel Creme is smooth. If the custard has any lumps pass it through a strainer.
- Pour into a heat proof bowl cover the caramel custard with plastic wrap, press the cling film directly onto the custard to stop a skin from forming while it cools completely.
- Once the caramel creme is cold. Whip the fresh cream to soft peak. Place the caramel creme into the bowl of a standard mixer and re-whip till smooth. Fold the soft whip cream into the caramel creme.
Malt Crumble Biscuit
30g Low Fat Milk Powder
40g Malt Powder
25g Caster Sugar
55g Butter (Melted)
60g Malt Powder
90g White Chocolate (Melted)
- pre-Heat the oven to 170 Degrees Celsius
- Place the powdered milk, flour, cornflour, malt powder, sugar and salt into the bowl of a standard mixer with the paddle attachment. Mix all till well combined then add the butter mix till a fine crumble is formed. Pour the crumble onto a baking sheet lined with baking paper and bake for 20 minutes. The crumble should be golden and the buttery aroma should have filled the room.
- Allow the crumble to cool completely. Sprinkle the malt powder over the crumble and break up any large pieces of biscuit.
- Melt the white chocolate and pour over the crumble, using your fingers enrobe the crumble with the white chocolate. You will notice some large crumble pieces and small pieces have formed. Allow the crumble to cool and set aside about half a cup full of the larger crumble pieces aside for garnish and the rest for between the cake layers (make sure these are all about the size of rice grains).
115g Unsalted Butter (room temperature)
80g Icing Sugar
2Tbs Cocoa Powder
55g Milk (Cold)
- Using a standard mixer with the paddle attachment cream the butter till pale in colour then add the icing sugar, salt,and cocoa powder.
- Cream until the buttercream is light, smooth and fluffy while whipping add the cold milk. (Don’t forget to scrape down the sides).
Milk Chocolate Malt Sauce
60g Milk Chocolate
80g Malt Powder
50g Caster Sugar
- Combine the milk chocolate, malt powder and salt in a heat proof bowl and set aside.
- In a saucepan combine the glucose, sugar and cream, bring to the boil remove from heat and pour over the milk chocolate and malt mix.
- After a few minutes slowly whisk the chocolate malt sauce until the mixture is smooth and silky. Pour the sauce in a food processor and blend till the sauce is completely smooth.