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Vanessa Baxter's Miniature Layer Cake


Vanessa Baxter's Miniature Layer Cake

For more on Vanessa Baxter, head to  her website .

Cake layer

225g soft butter
225g caster sugar
3 eggs
150ml yoghurt or butter milk
2 Tbs canola oil
1tsp vanilla
175g self raising flour
85g ground almonds
1tsp baking powder

Preheat the oven to 180c.
Cream the butter and sugar until it is smooth and pale. Add in the eggs and beat in an electric mixer for another 2 minutes. Add in the yoghurt or butter milk, oil and vanilla and mix together.
Add in almonds, flour and baking powder and mix to just bring together (don't over mix.)
Pour into a baking sheet (approx 25cm by 25cm) and cook in the oven for 15 minutes.

Take out and allow to cool. Cut circles out of the cake to your desired size to allow for layering.

Caramel layer

1 tin of condensed milk
100g butter
100g brown sugar

Mix together in a saucepan for 5 minutes until the mixture becomes thick and golden. Set aside to cool

Chocolate ganache layer

150g white chocolate
150g dark chocolate
300ml cream

Heat the chocolate to melt very gently over a pan of simmering water. Add in the cream. Set aside to cool.

Crumb layer

Cookies
Butter

Smash up a few of your favourite cookies such as chocolate chip or ginger snap or savoiardi. Add in a little melted butter to bring to a crumb texture.
 


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