AuthorMarika RosebergDifficultyIntermediateStart with preparing the sugar syrup. In a medium sauce-pan place sugar in an even layer and melt over medium-low heat. Using a silicone spatula, gently drag melted sugar to the centre - do not stir.
Cook until melted sugar turns to a light amber colour. Remove from heat and slowly pour in boiling water - BE CAUTIOS AS IT WILL STEAM AND MAY SPLATTER.
Simmer the syrup over medium-low heat, stirring constantly, until the mixture resembles maple syrup or for about 5 Minutes.
Remove from heat at let it cool for 15 Minutes.
Pre-heat oven to 180°C/350°F/gas 4. Grease two 20cm cake tins.
In a clean bowl beat butter with caster and muscovodo sugar until fluffy (around 4 Minutes). Add eggs beating in one by one, then beat in vanilla bean paste.
In a small bowl or glass mix milk with cooled sugar syrup. In a medium bowl mix plain flour, cornflour, salt and baking powder.
Gradually add flour mixture alternating with milk mixture into the whipped butter mixture beginning and ending with flour. Beat on low speed until just combined.
Divide the mixture between two cake tins and bake for 40 Minutes or until a wooden pick comes out clean when inserted in the middle of the cake.
Let the cakes cool in the tin for 10 Minutes, then transfer to a wire cooling rack and cool completely.
In a medium sauce pan melt 170g butter and pour into a heatproof bowl.
In the same sauce pan add brown sugar, double cream and salt. Gently whisk and heat over medium heat until sugar has melted and mixture starts to boil.
Add sugar & cream mixture to melted butter, add 270g icing sugar and beat on medium speed until smooth. Add the remaining 270g icing sugar and beat until combined.
Finally, slowly add the remaining butter to the icing. One tablespoon at a time and beat until smooth. Cover the bowl with clingfilm and let it chill in the fridge for 10-30 Minutes.
Assemble the cake by spreading the icing in between the layers, on top and sides.
Ingredients
Directions
Start with preparing the sugar syrup. In a medium sauce-pan place sugar in an even layer and melt over medium-low heat. Using a silicone spatula, gently drag melted sugar to the centre - do not stir.
Cook until melted sugar turns to a light amber colour. Remove from heat and slowly pour in boiling water - BE CAUTIOS AS IT WILL STEAM AND MAY SPLATTER.
Simmer the syrup over medium-low heat, stirring constantly, until the mixture resembles maple syrup or for about 5 Minutes.
Remove from heat at let it cool for 15 Minutes.
Pre-heat oven to 180°C/350°F/gas 4. Grease two 20cm cake tins.
In a clean bowl beat butter with caster and muscovodo sugar until fluffy (around 4 Minutes). Add eggs beating in one by one, then beat in vanilla bean paste.
In a small bowl or glass mix milk with cooled sugar syrup. In a medium bowl mix plain flour, cornflour, salt and baking powder.
Gradually add flour mixture alternating with milk mixture into the whipped butter mixture beginning and ending with flour. Beat on low speed until just combined.
Divide the mixture between two cake tins and bake for 40 Minutes or until a wooden pick comes out clean when inserted in the middle of the cake.
Let the cakes cool in the tin for 10 Minutes, then transfer to a wire cooling rack and cool completely.
In a medium sauce pan melt 170g butter and pour into a heatproof bowl.
In the same sauce pan add brown sugar, double cream and salt. Gently whisk and heat over medium heat until sugar has melted and mixture starts to boil.
Add sugar & cream mixture to melted butter, add 270g icing sugar and beat on medium speed until smooth. Add the remaining 270g icing sugar and beat until combined.
Finally, slowly add the remaining butter to the icing. One tablespoon at a time and beat until smooth. Cover the bowl with clingfilm and let it chill in the fridge for 10-30 Minutes.
Assemble the cake by spreading the icing in between the layers, on top and sides.
