- 180 g raw sugar
- 70 g cream
- 180 g honey
- 1 egg
- 180 g unsalted butter cubed
- 450 g flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cocoa powder
- Caramel Cream
- 1 can tin Highlander Caramel condensed milk
- 200 g unsalted butter
- 70 g walnuts
- 150 g water
- 50 g Rum
2h 0minPreparation 1h 0minBaking/Cooking
8Recipe 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!
Add raw sugar to the bowl mill for 10sec on speed 10
add cream, honey, egg, butter to the bowl mix speed 2 for 5 minutes at 50 degrees
Add Flour, baking Soda, cocoa to bowl mix speed 4 for 10 secs scrape down bowl and mix on speed 4 for 10 secs
Put mixture into a bowl, cover with gladwrap let it sit for 10 minutes. At this point it should be a nice cookie dough consistency and you should be able to roll out onto baking paper without it being too sticky. If it is too sticky let it sit for another 10 minutes of use a little bit of flour to keep it from sticking.
On baking paper draw an 8 inch circle and roll out approximately 160g of dough. Do this 7 times and bake each one for 6 - 7 minutes at 170 degrees
Once baked set aside and cool on wire rack. These can be baked ahead of time and kept in the fridge for up to a week or frozen for up to a month.
(the amount of dough will not be exact for the cookies , bake the extra amount and whizz up with the nuts to coat the outside of the cake)
Place the left over cooked cookie and walnuts in bowl speed 7 for 5 secs set aside in a bowl
Place butter and caramel in bowl mix for for 20 sec speed 6 stopping half way to scrap down
Layer the cookies thus, lay the first cookie on the plate, brush the rum water on the to of the cookie then cover with cream and crumb mixture.
Brush both sides of second and subsequent cookies with rum mixture and cover with caramel cream and crumb mixture until cookies have all been layered.
Cover the whole cake with the caramel cream and then with the remainder of the crumb mixture. Place in the fridge for at least 4 hours or overnight to set and allow the cream to soak into the cookies to ensure that it isnt crunchy. Once the cream has soaked in the cake with remain moist and perfect for over a week in the fridge. Longer it sits the better.....so its a great make ahead cake for a special occasion.
Assembly of cake
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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