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Lemon Mud Cake


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Ingredients

12 portion(s)

Cake

  • 3 lemons peeled (zest only)
  • 380 g caster sugar
  • 380 g Butter, cubed
  • 200 g white chocolate
  • 2 tsp vanilla extract
  • 370 g Milk, (or coconut milk)
  • 3 eggs
  • 280 g plain flour
  • 105 g Self Raising Flour

Ganache

  • 350 g white chocolate
  • 120 g sour cream
  • 1/2 lemon, zest only, finely grated
  • 1/2 lime, zest only, finely grated
  • 6
    2h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Cake
  1. 1. Preheat oven to 160'C/140'C fan forced. Grease and line a 5cm deep, 23cm round cake pan.

     

    2. Add lemon zest and caster sugar to bowl. Blitz 15 seconds/speed 10.

     

    3. Add butter, white chocolate, vanilla and milk to bowl. Melt for 5 minutes/55 degrees/speed 3 or until melted and combined.

     

    4. With blades rotating on speed 3, add the eggs one at a time through the opening in the lid. 

     

    5. Add flours to bowl and mix 10 seconds/speed 5. Scrape down sides of bowl and mix a further 5 seconds/speed 5 or until smooth and combined.

     

    6. Pour into prepared tin and bake for 1.5-2 hours (may need longer) or until a skewer inserted into the centre has moist crumbs clinging to it (not completely clean). 

     

    7. Allow to cool in pan for 20 minutes (I leave mine overnight) before turning onto a wire rack to cool. 

     

  2. Ganache
  3. 1. Add chocolate and zest to bowl and blitz for 8 seconds/speed 9. 

     

    2. Add sour cream to bowl and heat for 3 minutes/50 degrees/speed 3. Scrape down sides of bowl and heat 30 seconds/50 degrees/speed 3.

     

    3. Allow to cool to a spreadable consistency. 

     

    4. Top cake with cooled ganache.

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Accessories you need

  • Spatula TM5/TM6
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Tip

For shelf stable ganache, add the sour cream first and bring to boiling point (2-3 minutes/speed 2.5/105 degrees.)

Then add remaining ingredients and follow steps for ganache from step 2. May use less time.

 

For something a little different, add a handful of raspberries to the ganache instead of zest for a twist. 

 

Picture to come!! tmrc_emoticons.)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Yummy cake and ganache....

    Submitted by amyk11 on 7. January 2018 - 19:07.

    Yummy cake and ganache.
    My husband said ‘i am on a diet and we can taste the cake, but then maybe we will give it away’.
    Then after tasting ‘ok, maybe we will keep it and eat it...’
    Enough said.

    i will make this for a fondant decorated cake going forward.

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  • I haven't yet taken a decent

    Submitted by glenwendy on 13. September 2015 - 14:02.

    I haven't yet taken a decent photo of the inside of this cake, but as soon as I do, I will update the picture. It's a beautiful cake that I use for my cake decorating. The sugar content could be lessened but it may effect the texture of the overall cake. 

    Come follow me on Facebook at 'A Farm, A Kitchen & Kids'. Smile

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