Preparation time
45min
Total time
1h 20min
Portion
8
slice(s)
Level
medium
Ingredients
Churros Cake
- 150 grams SR flour
- 110 grams plain flour
- 35 grams cornflour
- 4 eggs
- 440 grams caster sugar
- 250 grams Milk
- 100 grams Butter
- 75 grams Sugar, extra
- 1 tsp cinnamon
- 40 grams butter, extra, melted
- 300 grams thickened cream
- 450 grams dulce de leche or salted caramel sauce
- Chocolate Ganache
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe'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.
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. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.Please 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!
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Recipe is created forTM 31
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Recipe is created forTM 21
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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