Golden Gaytime Cake – Layered and Perfectly Naked

Recipe makes 1 (6 inch) layered Naked Cake

Serves 8 – 12

Equipment

1 (7 inch) Cake Board

1 (6inch) Cake Ring

1 Strip of Acetate approximately 40cm length and approximately 13 – 14cm wide

Assemble Cake Instructions

  1. Place a piece of baking paper on your work bench, invert the cake onto it and remove the parchment from the cake.
  2. 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.
  3. 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.
  4. Place the two halves and any cake scraps you require to fill the first layer (base) to make a flat even layer.
  5. 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)
  6. 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.
  7. Spread another layer of Choc-Malt Fudge Sauce. Repeat the process for the next cake layer.
  8. 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.
  9. Place the cake in the fridge and allow to set for a minimum of 12 hours.
  10. Use a hot knife to slice and serve.

 

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Vanilla Bean Cake

makes 1 (12 by 12 inch) square cake

55g Unsalted Butter (room temperature)

210g Caster Sugar

60g Rice Bran Oil

2 Eggs

1 Egg yolk

1 tsp vanilla Bean Paste

110g Buttermilk

185g Plain Flour

1 tsp baking Powder

1/2 tsp Salt

  1. Pre-Heat the oven to 170 Degrees Celsius
  2. Sift the flour, baking powder and salt and set aside.
  3. 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.
  4. Alternate the addition of the flour and the buttermilk till both have been combined.
  5. Pour into a square baking tin lined with baking paper spread out the batter evenly and bake for approximately 20 – 25 minutes.
  6. Allow to cool completely.

Caramel Creme

280g Milk

75g Cream

100g Caramel

1tsp Vanilla Bean

25g Cornflour

50g Caster Sugar

2g Salt

3 Egg Yolks

2tsp Maple Extract

4g Gelatin (2 Sheets) or  (2 teaspoons Gelatin Powder – Bloomed)

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40g Cold Butter

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160g Cream

  1. Pour the milk, cream and caramel into a sauce pan and bring to a boil.
  2. Combine the cornflour, sugar, salt and mix. Add the egg yolks and whisk till the sugar has dissolved.
  3. While whisking pour the boiling milk over the egg yolk mixture a little at a time till the egg mix is tempered.
  4. 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.
  5. 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.
  6. 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 Flour

12g Cornflour

40g Malt Powder

25g Caster Sugar

2g Salt

55g Butter (Melted)

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60g Malt Powder

90g White Chocolate (Melted)

  1. pre-Heat the oven to 170 Degrees Celsius
  2. 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.
  3. Allow the crumble to cool completely. Sprinkle the malt powder over the crumble and break up any large pieces of biscuit.
  4. 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).

Chocolate Buttercream

115g Unsalted Butter (room temperature)

80g Icing Sugar

1g Salt

2Tbs Cocoa Powder

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55g Milk (Cold)

  1. Using a standard mixer with the paddle attachment cream the butter till pale in colour then add the icing sugar, salt,and cocoa powder.
  2. 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

1g Salt

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200g Glucose

50g Caster Sugar

150g Cream

  1. Combine the milk chocolate, malt powder and salt in a heat proof bowl and set aside.
  2. 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.
  3. 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.

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Get ready to “RUM BALL”!

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This recipe came about one Chiristmas many years ago when it was almost customary to give a Christmas cake as a gift to celebrate the festive season. Overwhelmed with the rich fruity and spice aroma of these gorgeous home baked fruit cakes and having been given a generous quantity…….”Well the truth be said there is only so much fruit cake you can eat”!

So the mother of invention had to intervine to produce a new Christmas tradition. Inspired to use what I had, which at the time included Chocolate and all those fruit cakes, and no baking!

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Thus the Rum Ball has now become a firm inclusion to the Christmas desserts list in my household, not to mention they make an excelent gift. One year I made them all look like minature puddings diping them firstly into the dark chocolate and then using white chocolate as the custard and a small piece of red glace cherry on top to finish. Christmas after Christmas the little rum balls took on a more refined and simplistic look perhaps the K.I.S.S (Keep it simple stupid) had finally dawned apon me. I was confronted by the subtle hints from friends and family that had enjoyed them from a previous Christmas that they loved receiving them as gifts. What a great idea!

Edible glitter transformed a little bit of Christmas into a sparkling delight for the eyes, and when all boxed, they sparkle and glisten ……”let the Christmas celebrations begin”.

Rum Ball Truffles
 Quick and Easy

Rum Balls

Ingredients:

1  x 800g Dark Chocolate Fruit Cake

1  x 480g Double Chocolate Buttercake

30ml Freshly brewed Espresso Coffee

1-2 Tablespoons Rum Extract (this is optional)

2 x 375 pkts of Dark Chocolate Melts

You will need:

Food processor (if you don’t have a Food Processor do not worry you can use your hands and a large bowl)

Small or Large Icecream Scoop (I say either, depending on how big you want to make them)

Baking Tray lined with Baking Paper (to set the Rum Balls on)

Heat proof bowl to melt the chocolate in (use the microwave using short bursts (30second) of heat, mix heat again and mix till all the chocolate has melted)

Method:

1. Crumble the fruit cake and the chocolate cake into the bowl of the food processor and pulse a few times till the cakes have become small crumbles.

2. Add the Rum essence or if you would like the adult version, add a tablespoon or two of the real alcoholic version. Add half the coffee at first, and pulse all. If the mix looks a little dry, add a little more coffee till it all comes together.

3. Scoop equal amounts of the cake mix onto the baking paper lined tray using the icecream scoop.

4. Gently roll the individual balls till nice and smooth, placing them back onto the tray and then place them into the refrigerator to set.

5. Meanwhile melt the chocolate (I use dark chocolate because I like it, but there is no reason why you shouldnt use Milk or White Chocolate…..it’s time for indulgence after all!)

6. Gently dip the balls into the melted chocolate and then ease them onto the baking paper again. I use a couple of forks to help me out with this process (at this stage you might like a second tray prepared for this purpose) as the rum ball mix was in the fridge you will find that they will set quickly.

7. Once the chocolate has set, I’ve used a little brush to add some red edible glitter. Now they are ready, well after you have enjoyed one or two. 🙂

Enjoy my ultimate Christmas Treat!

 

Chocolate – Hazelnut Spread – Home made (Aka-Nutella) as easy as ABC

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Could life get any better…..”No really I ask you” Well the answer is probably…..YES!

As for many things in life its those simple luxuries that put a smile on our faces and as the cost of living requires much self-control its clear to see that our home is our castle and might I say my favourite motto “All good thinks come from the kitchen”.

As I have realised in life that my dietary needs include many of natures gifts, like honey thanks to the bees. Chocolate thanks to the cacao bean that grows on a tree and various other things like nuts in particular almonds and hazelnuts the precious what amber that is milk and a touch os salt.

These are all the ingredients I need to make my favourite spread…..Hmmm funny that!

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Ingredients:

Group A

30g Almond meal

80g Hazelnut meal

Group B

200ml Milk

30g Skim Milk powder

40g Honey

Group C

pinch of salt

75g Dark Chocolate (60 – 70% cocoa)

75g Milk Chocolate

1 teaspoon Hazelnut Extract

Method:

Place (Group A) on a baking tray and toast in a moderate oven, till just lightly golden.

Place (Group B) in a small pan and mix to combine, bring to the boil then remove from heat.

Place (Group C) place all into a food processor, add groups A and B and pulse the mixture till all the chocolate has melted and no lumps are visible.

Pour the mix into sterilised jar. Store in the fridge to set.

This recipe makes 550ml.

I hope you enjoy this recipe as much as I do!

Cheers

Maria

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What a TART!

Chocolate Tart with a hint of gold leaf
Chocolate Tart with a hint of gold leaf

There are a multitude of beautiful tarts being created everyday by equally amazing pastry chefs. I consider these real works of art. Sometimes to stunning to eat, well you pause take a deep breath admire the craftsmanship and the next thing you know you have just taken your first bite. Pure joy!

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The pastry is fine light and buttery, flaky with hints of chocolate, almond or hazelnut meal and a hint of sweetness as to compliment the finished product and not overpower it. Shortcrust pastry like the more delicate Pate brisee a delicate pastry perfect for savoury tarts. Then there is Pate sucree and Pate sablee both contain a higher amount of butter and sugar making this pastry even more delicate and giving you a wonderful melt in the mouth.

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The filling are equally divine, salted caramel delicious chocolate, nuts, fruit, curds and creme patissiere are only a drop in the ocean of the delights used to make perfect tarts in different shapes and forms. The smell is intoxicating and the individual elements are unique spellbinding so you can be forgiven for giving in to moments when you can’t hardly wait until they are cooked to enjoy one.

Chocolate Tart

Lemon Tart

Caramel Pecan Tart

If I have wet your creative baking appetite then look to buy a book like Pastry Savoury & Sweet by Michel Roux or Baking with Passion by Dan Lepard & Richard Whittington. Still not feeling completely confident take the bull by the horns and follow your passion enrol in a course at Savour Chocolate & Patisserie School here in Melbourne student enrol from all corners of the earth.  www.savourschool.com.au  The pastry chefs Robyn and Paul will hold your hands while you amaze yourself and might I add enjoy the fruits or rather the tarts of your labour!

Ever since I moved to Melbourne I haven’t been able to find a good old fashion Custard Tart with a light sprinkling of nutmeg.

Recipe coming soon!