- 240 g plain flour
- 2 level teaspoons baking powder
- 1/2 tsp salt
- 4 large eggs
- 400 g sugar
- 1 tsp vanilla extract
- dash almond essence
- 230 g Milk
- 60 g Butter, cubed, room tempetature
- 70 g vegetable oil
- 230 g Butter, room temperature, chopped
- 450 g icing sugar
- dash vanilla extract
- 100 g cocoa powder
- pinch salt
- 50 g hot water
3h 35minPreparation 3h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat the oven to 150°C Fan.
Grease and line 2 x 20cm spring form pans.
1. Blend the flour, baking powder and salt, 10secs/sp4. Set aside.
2. Insert the butterfly, and add eggs, sugar and essences, 3m/sp3.5, or until thick and creamy, and you can form ribbons with the batter.
3. Remove the butterfly, and add the dry ingredients. Blend
15secs/sp3/ Be gentle and finish by folding any uncombined mixture with a spatula.
4. In a medium sized jug, heat the milk, oil and butter
(in the microwave), until just boiling. Stir in the butter and combine until melted.
5. Add to the mixture and blend gently, 20secs/sp3/. Finish by using a spatula to combine any remaing lumps. Be careful not to knock out too much air.
6. Spread/pour evenly between the 2 tins.
7. Bake for app. 35mins, or until cooked when tested.
8. Leave to cool in the tins before cooling completely on a wire rack.
9. Spread with frosting as directed below.
1. Beat the butter, icing sugar and vanilla, 40secs/sp4.
2. Add the remaining ingredients and whip 2.5min/sp4.5 or until thick and fluffy. Scrape in between.
If its too thick to spread, add 1tspn of water at a time to create a spreadable consistency.
1. Place one cake on a plate.
2. Spread around 1/2 - 1cm of frosting on the top.
3. Centre the remaining cake on top (bottom side up if you prefer a flat top) and press lightly to set in place.
4. Place in the fridge for 30 mins to set the icing if time permits. It will also stop the cake from sliding across the layers as you continue to ice.
5. Remove from the fridge, and complete the icing by spreading over the sides and top. If time permits, do this in a thin layer, then place in the fridge to set, then re-ice.
6. Set in the fridge.
7. Use any left over (if any) icing to pipe decorations around the top.
Or decorate as desired.
Store in the fridge for a week and bring to room temperature before serving.
Can be frozen.
You'll wish it was your Birthday everry day once you try this
PLease rate this recipe here for others to see and enjoy
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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