CARAMEL DRIZZLE CHURRO CAKE
INGREDIENTS
• 120g unsalted butter, chopped
• 2 tbsp caster sugar
• ½ tsp salt
• 150g (1 cup) plain flour
• 4 eggs
• 750ml (3 cups) thickened cream
• 2 tsp ground cinnamon
• 310ml (1 ¼ cup) caramel spread CINNAMON SUGAR
• 155g (¾ cup) caster sugar
• 3 tsp ground cinnamon
METHOD
1 Preheat oven to 180C/160C fan forced. Bring 1 cup (250ml) water, butter, sugar and salt to the boil in a saucepan over medium heat, stirring constantly. Add flour and stir for one minute or until dough comes away from the side of the pan. Remove from heat. Set aside for 10 minutes to cool slightly.
2 Transfer dough to a large bowl. Use electric beaters to beat the eggs, one at a time, into the dough, beating well after each addition. Spoon into a large piping bag fitted with a 1.5cm fluted nozzle.
3 To make the cinnamon sugar, combine the sugar and cinnamon in a small bowl.
4 Line 3 large baking trays with baking paper. Trace around the base of a 15cm plate to make 5 circles on the paper. Turn paper ink-side down. Pipe a ring of churro dough around edge of one circle. Continue to pipe rings of dough inside the larger ring, leaving a small gap between each ring, until circle is full. Sprinkle with 1 tbsp of cinnamon sugar. Repeat with remaining churro dough and cinnamon sugar to make 5 cakes.
5 Bake for 35 minutes or until golden brown. Flip churro discs over. Bake for a further 30 minutes or until golden and cooked through. Lightly spray top of each churro disc with oil and sprinkle each with 1 tbsp cinnamon sugar. Set aside to cool completely.
6 Use electric beaters to beat the cream and cinnamon in a bowl until firm peaks form. Place one churro disc on a serving plate. Top with one-fifth of the cinnamon cream and drizzle with 60ml (¼ cup) caramel. Repeat with remaining churro discs, cinnamon cream and caramel. Serve the same day.