Ingredients
Part 1: Butter Cake
- 220 grams self-raising flour
- 70 grams plain flour
- 150 grams Butter, chopped
- 220 grams castor sugar
- 1 1/2 teaspoons vanilla essence
- 3 large eggs, room temperature
- 75 grams sour cream
- 160 grams Milk
Part 2: Caramel Buttercream
- 125 grams Butter, softened
- 240 grams icing sugar
- 2 tablespoons Milk
- 100 grams Caramel, (I used TMX recipe - see link below or you could use top 'n' fill caramel tin)
Part 3: Chocolate Buttercream
- 125 grams Butter, softened
- 240 grams icing sugar
- 3 tablespoons Milk
- 2 tablespoons cocoa powder
Part 4: Cookie Crumbling
- 1 package Malt biscuits (or biscuits of choice)
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 150 degrees (fan-forced). Grease and line 2 x 20cm round shallow cake tins.
2. Add butter, sugar and vanilla essence to TMX bowl. Mix on Speed 3 for 3 minutes until light.
3. Add eggs, one at a time through measuring cup hole (set timer for 1 minute) at Speed 3. Scrape down edges of bowl and mix on Speed 3 for a further 10 seconds.
4. Add remaining ingredients (sour cream, milk, SR and Plain Flours). Mix on Speed 6 for 30 seconds (mixture should be smooth).
5. Pour equal amounts into 2 cake tins and bake for 30-40 minutes or until a skewer insterted comes out clean. Cakes should be golden brown and spring back when touched.
6. Completely cool cake in pan, then remove and place on wire rack.
1. Add butter and icing sugar into TMX bowl. Mix on Reverse, Speed 2 for 4 minutes. After 30 seconds, add milk and caramel. Stop halfway through (at 2 minutes) to scrape down the sides of the bowl.
2. Set aside in separate bowl and refrigerate until needed to decorate cake.
1. Add butter, icing sugar and cocoa powder into TMX bowl. Mix on Reverse, Speed 2 for 4 minutes. After 30 seconds, add milk. Stop halfway through (at 2 minutes) to scrape down the sides of the bowl.
2. Set aside in separate bowl and refrigerate until needed to decorate cake.
1. Lightly crush handfuls of biscuits in your hand as you add them to the TMX Bowl.
2. Mix for no longer than 2 seconds on Speed 5.
3. Set aside in separate bowl until needed to decorate cake.
1. Once cakes have completed cooled, slice the top of one cake to make it even.
2. Spread all of the Caramel Buttercream on top of the sliced even cake.
3. Place the second cake on top of the bottom iced layer. Try not to squish it down too hard.
4. Ice the whole cake with the Chocolate Buttercream, including the sides.
5. Place the malt biscuit crumbs directly on the cake - it will be a bit messy but that's the look you are going for! To put the biscuit crumbs on the side, carefully and slightly tilt the cake.
6. Refrigerate to set the icing (so it isn't too runny). Serve once icing is firm. Store cake in fridge to keep buttercream firm.
Part 1: Butter Cake
Part 2: Caramel Buttercream
Part 3: Chocolate Buttercream
Part 4: Cookie Crumbling
Part 5: Assembling Cake
Tip
1. This recipe was found from Tinman's Treats website www.tinmanstreats.wordpress.com and converted to a Thermomix recipe by me.
2. I made my own caramel using "My Nana's Caramel Recipe" that I found on this website - it tastes a whole lot better than store bought top 'n' fill caramel, and is super easy to make. Link here //www.recipecommunity.com.au/desserts-sweets-recipes/my-nanas-caramel/90252
3. You may need more icing sugar in the Caramel Buttercream - it wasn't as thick as I would have hoped. I'll add more next time.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
It took a while to make but isn't difficult and it was a huge hit in the office. Thank you!
This was a nice cake, mine didn't rise much I think next time use a smaller cake tin, however very delicious and everyone enjoyed it.
Easy to make but impressive-looking and delicious. I used honey flavoured tiny teddy biscuits because I wanted something a bit more honeycomb-like. It was perfect. Thank you!
Easy to make and looked amazing!! Be sure to read tip 3 regarding the icing sugar. I overdosed on the Top n Fil accidentally so my filling was really runny however it still tasted and looked awesome!
Has anyone else made this cake? Please share your thoughts before I attempt this one :/
Making this cake today for my dads birthday tomorrow. So far so good. Just need to assemble it which I will do tomorrow! Will let u know how it tastes !! Thanks for sharing
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