THERMOMIX ® RECIPE

1 Churros Cake

Recipe's preparation

I need to preface this recipe by saying that some baking success is as much about engineering as it is about chemistry. There are some processes that have no thermie shortcut..not if you want the best result. Pavlova is one and a sponge is another….just go with it, the end result is totally worth it!!

Preheat oven to 140 degrees and grease and line three 20cm round tins.

In a clean dry thermomix bowl, add the 3 flours and sift for 40 secs/speed 3.

Place a sieve over a medium sized bowl. Pour sifted flour into the sieve and sift again into the bowl.

Put butterfly in thermomix bowl. Add eggs and beat for 30 secs/speed 4. Add sugar and beat for 10 mins/37/speed 4. Mix should be pale and creamy. Pour mix into a large bowl and add sifted flour a little at a time. Folding in gently with each addition. Don’t bother washing the thermie bowl.

Add milk and 100gm of the butter and melt for 3 min/45/speed 2. Add approx. 180gm of the cake batter to the milk mix in the jug and whisk for 40secs/speed 2. Add this new mix back into the bowl of cake batter and gently combine with spatula until smooth.

Divide mixture evenly between the three cake pans and bake for 35mins or until they are golden and spring back when lightly pressed.

Meanwhile, lay baking paper over two cooling racks.

Combine extra sugar and cinnamon in a small bowl. Sprinkle half over the baking paper and add the remainder to a large flat plate.

Once cakes are cooked, turn them out onto the sugar dusted baking paper and let cool for 10 minutes. Melt remaining 40gm butter in a small jug/cup.

Gently brush the sides of the cake with the melted butter and then roll in the remaining sugar on the plate. Sprinkle any leftover sugar on the cakes and leave to cool completely.

Make the salted caramel sauce from Cookidoo (Everyday Cooking for Thermomix Families). Wash the bowl. Maybe do this first as it needs to cool and set. Even do this the day before?

Make the chocolate ganache from the Basic Cookbook…wash the bowl.

Whip the cream until soft peaks form….now put the bowl in the dishwasher…it’s earned a big bath.

Place one cake on a plate. If your dulce du leche or salted caramel is thick enough, spread a layer on the cake, then add half the cream . If not, do the cream layer first then drizzle with salted caramel/dulce du leche. Add second cake on top of cream/caramel layer. Repeat cream/caramel layer, then add the third cake Top with the chocolate ganache, allowing it to drip down the sides.