Cake! magazine by Australian Cake Decorating Network August 2014

Sa lt e d caramel mud cake prEparation and cooking timE 3 hours 45 minutes (+ cooling timE) sErvEs 16 395g (12½ ounce) can sweetened condensed milk 250g (8 ounces) unsalted butter, chopped ¾ cup (165g) firmly packed brown sugar 1 teaspoon sea salt flakes ¼ cup (60ml) butterscotch schnapps 1½ cups (225g) plain (all purpose) flour ½ cup (75g) self-raising flour 2 eggs, lightly beaten Tip Serve layered with white ganache and topped with caramel ganache dripping down the sides, laden with piles of Caramel Popcorn. Over the years I have sampled many caramel mud cakes and sadly none of them have been worthy of their titles. For me, it’s important that the cake is flavoured with actual caramel and not just be a white chocolate mud cake flavoured with brown sugar. I guarantee this cake to be a hit and by balancing the sweetness of the caramel with sea salt flakes you get a perfectly balanced flavour sensation. - Adam 1 Preheat oven to 220°C (425°F). 2 Pour the condensed milk into a medium shallow baking dish; cover with foil. Place the dish in a large baking dish; the add enough boiling water to the large dish to come halfway up the sides of the smaller dish. Transfer to the oven and bake for about 1¼ hours or until the condensed milk is caramel in colour, whisking twice during the cooking time. Remove the smaller dish from the larger dish and whisk the caramel until smooth. Cover and allow to cool to room temperature. 3 Reduce the oven temperature to 160°C (325°F). Grease and line a deep 20cm (8 inch) round or 18cm (7 inch) square cake pan with baking paper. 4 Combine butter, sugar and salt in a medium saucepan; whisk over low heat, without boiling, until smooth. Add caramel and schnapps; whisking until smooth. Transfer the mixture to a large bowl; cool for 15 minutes. 5 Whisk the flours and then the eggs into the caramel mixture; pour the mixture into the prepared pan. 6 Bake the cake for 2 hours, covering the pan loosely with foil half way through the cooking time to prevent from over-browning. To check if cake is cooked insert a skewer into the centre of the cake if the skewer comes out clean, the cake is cooked. Stand the cake in the pan for 15 minutes before turning, topside up, onto a wire rack to cool. Recipe from FOR THE LOVE OF CAKE. By Louise Vansleve and Adam Cremona f www Available online HERE: www.learncakedecoratingonline.com/product/for-the-love-of-cake Photography by Frank Selmo

Cake! magazine by Australian Cake Decorating Network August 2014 | Page 150