Plan B Forum

For the March Clandestine Cake Club meeting the theme was “saucy sweet or sensual savoury”. I have been wanting to make caramel with marmite for a while – it was based on the fact marmite is salty and I just love salted caramel. I also recently tried marmite chocolate and absolutely loved it so much I regretted only buying bar of it! I think the marmite works wells in the caramel – I added marmite bit by bit testing all the way so that I didn’t overpower the caramel. You could add more if you want, it’s very much up to personal taste. The buttercream is adapted from Primrose Bakery cupcake book.



INGREDIENTS

FOR THE CAKE

175g plain chocolate, broken into pieces (minimum 64% cocoa solids)
175g softened unsalted butter
75g unrefined caster sugar
4 eggs, yolks and whites separated
90g ground almonds
90g plain flour, sifted

FOR THE MARMITE CARAMEL BUTTERCREAM

120g unsalted butter at room temperature
180ml milk
440g soft brown sugar
480g icing sugar, sifted
2tsp marmite
2tbsp milk (may be required)

INSTRUCTIONS

Oven temp: 150°C/300°F/Gas Mark 2

Grease and line two 17cm/7inch sandwich tins.

Melt the chocolate in a bowl over a pan of simmering water until it melts. Do not let the bowl touch the water and never melt the chocolate directly in a pan as it goes grainy. Stir well.

Cream the butter and sugar together in a large bowl until frothy and light. Beat in the egg yolks bit by bit. Add the melted chocolate and the ground almonds.
Whisk the egg whites in a seperate bowl until soft peaks form. Do not go on beating or they will collapse.

Using a large metal spoon, gently fold the egg white and the flour into the mixture bit by bit until it has all been used.

Spread the mixture evenly into the sandwich tins and baker for 20 minutes. It’s a good idea to check them after 18 minutes, the sponge should be springy, not firm.

Remove the tins from the oven and leave to cool for a couple of minutes before turning them onto a wire rack.

Once the cakes are nearly cooled, you can make the buttercream. It needs to used almost straightaway as it dries quite quickly and is hard to manipulate. In a large pan, melt the butter then mix in the brown sugar,milk and marmite, stirring until it comes to the boil, then boil for a minute.

Taste test and add more marmite if desired (remember that the taste will become diluted with the addition of the icing sugar).

Remove from the heat, transfer to a large bowl and whisk in half of the icing sugar then leave to cool, checking and stirring regularly so that the consistency is regulated.

Once cooled, whisk in the remaining icing sugar and check the consistency. If too thick, add 2tbsp milk to loosen the buttercream.

Take 1/3 of the marmite caramel buttercream and spread on top of one of the cake bases. Then sandwich other cake base on top. Spead the rest of the mixture on the top and sides of the cake and smooth with a palette knife.



http://laythetable.com/cakes/full-size- ... ttercream/

Snickerdoodle Bundt Cake from Dozen Flours via 3B's

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2 teaspoons ground cinnamon
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.

Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray with flour, being careful to cover all the nooks and crannies, as well as the center tube. If you don't want to use baking spray with flour, you can just grease the pan with shortening. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.

Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

That actually looks kind of good

MajGenl.Meade wrote:Of course they are sandwich tins. The cake consists of a sandwich - a thin top and a thin bottom with something yummy as a filling in between them. The word "sandwich" conjures up the image perfectly.

Layer cake conveys some sort of perverse filling; an image that the English wished to avoid.