Turn that cake into a stunning showpiece you’ll remember ‘layer’ on!
Ingredients
- 200g butter, chopped
- 180g block white chocolate, chopped
- 1 3/4 cups caster sugar
- 1 cup milk
- 1 1/3 cups plain flour, sifted
- 1/2 cup self-raising flour, sifted
- 2 teaspoons vanilla extract
- 2 eggs, lightly beaten
- 1/2 x 380g can caramel top 'n' fill
- 1/3 cup thickened cream, whipped
Meringue
- 2 eggwhites
- 1/2 cup caster sugar
Method
- Step 1Preheat oven to 150°C/130°C fan-forced. Grease two 6cm-deep, 20cm round (base) springform cake pans. Line bases and sides with baking paper. Place each pan on a baking tray.
- Step 2Place butter, chocolate, sugar and milk in a large saucepan over medium heat. Cook, stirring occasionally, for 6 to 8 minutes or until smooth. Set aside to cool for 15 minutes.
- Step 3Whisk flours and vanilla into butter mixture. Whisk in eggs until combined. Divide mixture between prepared pans. Bake for 1 hour, swapping pans around halfway through cooking, or until a skewer inserted in the centre of 1 cake comes out with crumbs clinging.
- Step 4Meanwhile, make meringue Using an electric mixer, beat eggwhites in a bowl until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, until dissolved. Spoon mixture over cakes. Using a palette knife, make swirls in mixture. Bake for 15 to 20 minutes, swapping pans around halfway through cooking, or until top is light golden. Stand cakes in pans for 5 minutes. Carefully remove from pans. Transfer to wire racks to cool.
- Step 5Place 1 cake on a plate. Top with caramel, cream and remaining cake. Serve immediately.
- High protein
- Low sodium
- Vegetarian
Nutrition
1682 kj
Energy
17g
Fat Total
11g
Saturated Fat
1g
Fibre
5g
Protein
65mg
Cholesterol
181.29mg
Sodium
45g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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