Australian House & Garden - - The Main -

Prep and Cook time: 2 hrs

(plus cool­ing)

Serves 24

12 eggs, at room tem­per­a­ture

160 g each brown and caster sugar 300 g (1 cup) plain flour, dou­ble sifted

2 ta­ble­spoons ground gin­ger 2 tea­spoons ground cin­na­mon 2 tea­spoons ground car­damom ¼ tea­spoon bak­ing pow­der

150 g but­ter, melted and cooled

1 x 380g jar caramel (Bonne Ma­man), blended in a Vi­ta­mix un­til smooth

220 g (1 cup) caster sugar and ed­i­ble gold leaf for dec­o­rat­ing OR­ANGE LIQUEUR CREAM 600 ml thick­ened cream

300 ml sour cream

2 ta­ble­spoons or­ange liqueur or brandy, op­tional 1 ta­ble­spoon ic­ing sugar 2 tea­spoons vanilla bean paste

1 Pre­heat oven to 180°C (160°C fan-forced). Grease and line two 20cm round cake pans.

2 Make cakes in two batches, two cakes at a time. Whisk half the eggs and half the sug­ars in the bowl of an elec­tric mixer un­til mix­ture is tripled in vol­ume and holds a trail (10-12 min­utes). Trans­fer to a large bowl, sift over half the flour, half spice and half bak­ing pow­der in two batches, gently fold to com­bine, then fold in half the but­ter. Di­vide among lined cake tins and bake un­til cakes are dark golden and cen­tres spring back when gently pressed (20-25 min­utes). Cool slightly in tins for 5 min­utes, then turn out top down and cool com­pletely on a bak­ing pa­per lined wire rack. Re­peat with clean lined tins and re­main­ing in­gre­di­ents. 3 OR­ANGE LIQUEUR CREAM Beat all in­gre­di­ents with an elec­tric mixer un­til medium peaks form.

4 Place one cake layer on a serv­ing plat­ter. Spread with 1 cup of the cream mix­ture, driz­zle with 2 tbsp caramel. Re­peat lay­ers, end­ing with cake and cream mix­ture.

5 Make tof­fee shards with 220g caster sugar and 60ml wa­ter, boiled, stirred over high heat un­til dis­solved, cooled on oven tray and bro­ken to pieces. Dec­o­rate with shards and gold leaf as de­sired. Cake suit­able to freeze. Not suit­able to mi­crowave.

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