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.

 

GGC9

 

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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IMG_20151024_184241

 

Mary Berry’s Classic Creme Caramel – Step by Step

Im sure that the last time I made this beautiful baked custard I was nine years younger. Why did I wait so long?

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While watching another wonderful episode of “The Great British Bake Off” the technical bake was Merry Berry’s very own Creme Caramel put to the test by the unsuspecting home bakers. Im sure they only had about two hours to complete this bake which can be achieved but realistically to achieve the best result and following Merry’s recipe as she has suggested leaving the Creme Caramel to set and cool completely overnight…..a far cry from the two hour limit given to the stressed contestants but then these are the perils of reality TV!

Lets do this step by step.

Classic crème caramel

Mary Berry’s simple step-by-step guide to the perfect crème caramel.

Equipment and preparation:
you will need 6 x size 1 (150ml/¼ pint) ramekins.

Ingredients: For the caramel
160g/6oz sugar
6 Tablespoons Water

unsalted butter, for greasing the ramekins

For the custard

4 free-range eggs
1 tsp vanilla extract
25g/1oz caster sugar
600ml/1 pint full-fat milk
pouring cream, to serve

Preparation method
Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.

First make the caramel.
Pour the sugar and six tablespoons of water into a clean stainless steel pan.
Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.
When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.
Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins.
Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky).
Once hard, butter the sides of the ramekins above the level of the caramel.


For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.
Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.
Whisk together until smooth, then pour the mixture into the prepared ramekins.
Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.


Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.
Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down.

2013-10-05 10.57.12

Well I have to say that Mary’s recipe is a winner, and I have even added it to my list of favourites and Im sure it’s not going to be another nine years before I make it again. The custard is just velvety smooth and not to sweet but the caramel makes up for it and I love that!