Today has been wet and cold in Melbourne perfect weather for baking. I have had a lot of fun making this layered creation today. It has been many years since I have made a sponge so was a bit nervous with how I would go. It was actually rather easy, it is a bit of a fiddley recipe and certainly not one you want to be trying to do quickly. Perfect wet weather cooking.
I honestly can't call this a pretty cake but when I think you taste this good you can get away with being a bit on the ugly side. This cake is defiantly not an everyday cake and even I who LOVES cake has been satisfied with small portion. Now what to do with all this cake...
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| Ready to be smothered in chocolate |
Tim Tam Cake
Cake;
4 large eggs
½ cup caster
sugar
1/3 cup
cornflour
¼ cup cocoa
1 tbsp plain
flour
1 tsp cream
of tartar
½ tsp bicarb
50gr butter,
melted and cooled
Cream
filling;
 |
| All ready to eat |
100gr
butter, remove from fridge 30min before using
150gr
chocolate melted
3 cups
sifted icing sugar
1 tbsp milk
4 or 5 crushed tim tams
Chocolate
ganache topping;
300ml
pouring cream
200gr milk
chocolate
200gr dark chocolate
-
Preheat oven 180c.
-
Prepare to slice tins.
-
Whisk eggs and sugar with electric beaters until
pale and thick.
-
Fold in try ingredients.
-
Fold in butter.
-
Pour batter into tins and bake for 10-12min.
-
When cakes have cooled prepare filling.
- Beat butter until light and fluffy gradually sifting in icing sugar.
-
Add melted chocolate and milk, beat until
smooth.
-
Spread over one cake, over filling cover with
crushed tim tams, cover with other cake.
-
Make the ganache by gently heating cream.
-
Pour cream over chocolate, mix until chocolate
is all melted and smooth.
-
Allow ganache to reach room tempter, then remix.
-
Pour over cake, its hard to move the cake with
ganache so assemble the cake on the plate you want to serve it on.
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| What ya gonna do with all that cake? |
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