Postre chajá cake (caramel sponge layer cake)

Australian Women’s Weekly NZ - - Contents -


395g canned sweet­ened con­densed milk 6 eggs, sep­a­rated ½ cup (110g) caster sugar 1 tea­spoon vanilla ex­tract 2 tea­spoons warm wa­ter ½ cup (75g) cake flour or plain flour ¼ cup (35g) corn­flour ¼ tea­spoon cream of tar­tar 300ml thick­ened cream 1 ta­ble­spoon ic­ing sugar 120g store-bought meringue shells, crushed coarsely 2 (160g) golden ki­wifruit, peeled, cut into thin wedges white edi­ble flow­ers


½ cup (110g) caster sugar ½ cup (125ml) wa­ter 1½ ta­ble­spoons un­der­proof rum

1 Pre­heat oven to 220°C (200°C fan-forced) 2 Pour con­densed milk into a 1.5-litre (6-cup) ce­ramic oven­proof dish. Cover dish with foil; crush ex­cess foil up­wards. Place ce­ramic dish in a medium bak­ing dish; add enough boil­ing wa­ter to bak­ing dish to come half­way up side of the ce­ramic dish. Bake for 1 hour. Stir mix­ture; cover. Bake for a fur­ther 30 min­utes or un­til a golden caramel colour, adding ex­tra boil­ing wa­ter to bak­ing dish as needed to main­tain wa­ter level dur­ing cook­ing. Re­move dish from wa­ter; cover. Re­frig­er­ate for 1 hour, stir­ring oc­ca­sion­ally, un­til mix­ture is cold. 3 Re­duce oven to 160°C (140°C fan-forced). Grease two 20cm round sand­wich cake pans. Line base and sides with bak­ing paper; grease and lightly flour the paper. 4 Beat the egg yolks and ⅓ cup (75g) of the caster sugar in a large bowl with an elec­tric mixer on medium speed for 5 min­utes or un­til thick and pale. Add ex­tract and the warm wa­ter; beat un­til just in­cor­po­rated. Sift flours over egg, mix­ture but don’t stir in. 5 Beat egg whites in a large bowl of an elec­tric mixer un­til foamy. Add cream of tar­tar; beat un­til soft peaks form. Grad­u­ally add re­main­ing caster sugar, beat­ing un­til firm peaks form. 6 Us­ing a large bal­loon whisk or metal spoon, gen­tly mix one-third of egg white mix­ture into egg yolk mix­ture un­til start­ing to com­bine. Gen­tly mix in re­main­ing egg white mix­ture un­til just com­bined. Di­vide mix­ture evenly be­tween pans; spin pans on a work sur­face to level mix­ture. 7 Bake cakes for 30 min­utes, ro­tat­ing and swap­ping cakes on shelves half­way through cook­ing time, or un­til a skewer in­serted into the cen­tre comes out clean. Care­fully turn out cakes onto a wire rack; re­move lin­ing paper. Place cakes, top-side down, onto wire racks cov­ered with greased bak­ing paper. Cool. 8 RUM SYRUP Mean­while, stir the sugar and the wa­ter in a small heavy-based saucepan over low heat, with­out sim­mer­ing, un­til the sugar dis­solves. Re­move from heat; stir in rum. 9 Level tops of cakes; split cakes in half. Place base of one cake on a cake plate, brush gen­er­ously with syrup. Us­ing a metal pal­ette knife dipped in hot wa­ter, evenly spread one-third of the caramel on cake. Re­peat the lay­er­ing twice more with cake, syrup and caramel, fin­ish­ing with the re­main­ing cake. 10 Beat cream and sifted ic­ing sugar in a small bowl with an elec­tric mixer un­til soft peaks form. Spread cream thickly all over cake. Us­ing cupped hands, press crushed meringue on top and side of cake. Top with ki­wifruit and flow­ers. Serve cake im­me­di­ately or re­frig­er­ate, un­cov­ered, for up to 4 hours. Not suit­able to freeze or mi­crowave.

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