Golden Gay­time cake

Australian Women’s Weekly NZ - - BAKING -


Dec­o­rate the top of this play­ful and deca­dent cake with your favourite choco­lates, such as dark and milk Mal­te­sers or Lindt balls. 180g white choco­late, chopped coarsely 150g un­salted but­ter, chopped 1¼ cups (275g) caster sugar 1 cup (250ml) milk 1½ tea­spoons vanilla ex­tract 2 eggs 1 cup (150g) self-rais­ing flour 1 cup (150g) plain flour 30g sweet malt bis­cuits, crushed lightly 30g un­salted roasted peanuts, chopped as­sorted choco­lates, to dec­o­rate gold and sil­ver lus­tre pow­der, op­tional


1⁄3 cup (80ml) milk, ap­prox­i­mately 1½ cups (180g) malted milk pow­der 400g un­salted but­ter, soft­ened 2½ cups (400g) ic­ing sugar


80g dark choco­late, chopped coarsely 1⁄3 cup (80ml) cream 1 Pre­heat oven to 160°C (140°C fan-forced). Grease two deep 15cm round cake pans; line bases and sides with two lay­ers of bak­ing paper. 2 Stir white choco­late, but­ter, sugar, milk and ex­tract in a medium saucepan over medium heat un­til smooth. Trans­fer to a large heat­proof bowl; cool slightly. Stir in eggs, then stir in sifted flours. Pour mix­ture evenly into pans. 3 Bake cakes for 50 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Leave cakes in pans for 5 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool.

4 MALTED BUT­TER CREAM Mean­while, heat milk in a small saucepan un­til warm; stir in malted milk pow­der to form a smooth paste. Chill in re­frig­er­a­tor for 10 min­utes. Beat but­ter and ic­ing sugar in a small bowl with an elec­tric mixer un­til light and fluffy. Add malted milk pow­der mix­ture; beat well un­til light and fluffy. 5 Trim tops from cakes to level; split cakes in half. Place one cake layer on a plate or stand. Re­serve half the Malted But­ter Cream for fi­nal coat­ing on top and side of cake. Spread cake layer with a lit­tle of the re­main­ing but­ter cream to cre­ate a thin layer. Top with an­other layer of cake. Re­peat lay­er­ing us­ing re­main­ing por­tion of but­ter cream and re­main­ing cake lay­ers, leav­ing enough but­ter cream to spread a very thin layer or ‘un­der­coat’ over top and side of cake. Re­frig­er­ate for 30 min­utes. 6 Spread re­served but­ter cream smoothly over top and side of cake for fi­nal coat­ing. Press com­bined bis­cuits and peanuts around bot­tom third of cake. Re­frig­er­ate for 30 min­utes or un­til firm.

7 GANACHE Mean­while, stir in­gre­di­ents in a small saucepan over low heat un­til smooth. Cool for 10 min­utes or un­til it re­sem­bles thick­ened cream. 8 Pour cooled Ganache over top of cake, al­low­ing mix­ture to run down side. Stand un­til set. 9 Us­ing a clean small, soft brush, dust choco­lates lightly all over with gold and sil­ver lus­tre pow­der. Ar­range choco­lates on cake, se­cur­ing with a lit­tle ex­tra Ganache, if needed. Dust with a lit­tle more gold and sil­ver lus­tre pow­der, if de­sired.

Un­dec­o­rated cakes suit­able to freeze. Not suit­able to mi­crowave.

Golden Gay­time cake

Recipes from The Aus­tralian Women’s Weekly Cake & Co., Bauer Books, RRP $52.99, avail­able where all good books are sold and at

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