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Continental layer cake


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Ingredients

16 piece(s)

Pastry

  • 55 grams Butter
  • 20 grams honey
  • 1 egg
  • 110 grams sugar
  • 1 teaspoon bicarb soda
  • 280 grams plain flour
  • 1 pinch salt

Cream filling

  • 320 grams Milk
  • 20 grams cornflour
  • 230 grams Unsalted butter, softened
  • 230 grams icing sugar
  • 1 egg yolk
  • 1 teaspoon vanilla, sherry or rum
  • 4 tablespoons raspberry jam
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Recipe's preparation

    Pastry
  1. 1. Melt the butter 60 C, 2 1/2 minutes sp 3.


    2. Add the honey, egg, sugar and bicarb soda and mix for 5 secs, sp 4.


    3. Heat 60 C, 2 minutes sp 1 till mixture is frothy


    4. Cool 5 minutes


    5. Add the flour and salt, and knead 30 sec, dough mode scraping down side of bowl halfway through the time


    6. Divide the dough into 4 equal portions. Roll each out between 2 sheets of baking paper to a rectangle 22 x 18 cm. (I roll out one and put it into the oven, and then roll out the next while the previous one is baking)


    7. Place on a baking tray,leaving the baking paper on the base. Bake each portion at 180 C (fan forced) 190 C (non fan forced) for 3 - 5 mins only until golden coloured.


    8. Place on rack to cool while preparing filing.


     

  2. Cream filling
  3. 1. Make a blancmange by placing the milk and cornflour into cleaned bowl and cook 6 mins, 90 C sp 4.


    2. Set aside to cool for 30 mins


    3. Cream softened butter, icing sugar, egg yolk and essence or sherry/rum for 1 minute, sp 5, scraping down the sides of the bowl once during the time.


    4, Add the cooled blancmange and mix 20 sec sp 5.


     

  4. Assembling
  5. 1. Trim each piece of pastry with sharp knife to equal size. Spread each layer with one tablesp of the raspberry jam, then a quarter of the cream filling placing each layer on top of each other, Finish with cream filling and sprinkle with drinking chocolate or finely grated chocoloate.


    2. Leave for at least 24 hours for layers to soften and flavours to incorporate. 


    3, Cut into 16 pieces and enjoy.

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Accessories you need

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Tip

This is a special occasion/celebration cake. This family favourite has been made for weddings, significant birthdays and graduations.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • Much too sweet.  Too sweet

    Submitted by sdmcleod on 25. September 2014 - 20:03.

    Much too sweet.  Too sweet for my liking anyway.  Biscuit like pastry was good, the filling needs to be tweaked to use less icing sugar.  Also, my filling was much too runny to stay in place, all ran out so slice/cake was very flat. 

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