Preparation time
10min
Total time
50min
Portion
8
portion(s)
Level
easy
Ingredients
Sponge Base
- 140 grams sugar
- 2 eggs
- 30 grams Butter, room temperature
- 35 grams apricot jam
- 1 teaspoons bicarbonate of soda
- 190 grams Milk
- 1 teaspoons vinegar, malt
- 140 grams plain flour
- 1 pinch salt
Sauce
- 100 grams water, hot
- 200 grams cream
- 140 grams sugar
- 1 teaspoons vanilla essence
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C. Grease 20x20 ovenproof dish.
- Add sugar to TM bowl. Mill for 15sec/speed 9.
- Insert butterflybowl and the rest of the sponge base ingredients. Beat for 30sec/speed 4. scrape down the sides of the bowl then beat for another 30sec/speed4.
- Pour batter into greased dish and bake for 35-40min
- When base is almost cooked add water and heat to 90°C. Then add remainder of ingredients and cook for 3min/100°C/speed 2.
- Once base is out of oven piece with a fork all over. The more the better. The pour sauce over base. Serve once all the sauce has been absorbed.
Sponge Base
Sauce
Tip
Use raw sugar for a more caramel flavour.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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.
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