Delicious UK - (12)December 2020

A new Christ mas t radition

Ahh, Toblerone. We all love it, but have you ever baked with it? This alpine beauty

could become your new festive essential, making all your Christmases white

WINTER

WONDERLAND CAKE

RECIPE

AND

FOOD

STYLING:

LOTTIE

COVELL.

PH

OTOGRAPHS:

MAJA

SMEND.

STYLING:

OLIVIA

WARDLE

Therecipe

SERVES24.HANDS-ONTIME1 HOUR

10 MIN,OVENTIME25-30MIN,PLUS

COOLINGANDCHILLING

MAKE

AHEAD

Keepina sealedcontainer

inthefridgefor4-5days.

Bringtoroomtemperature

2 hoursbeforeserving.

FOOD

TEAM’S

TIP

360gbarsofToblerone

Whitearewidelyavailable.

If youalsowanttouse

a smallerbarandTinyToblerone

todecorate,searchonAmazon.

• 100mlwholemilk


• 150gTobleroneWhite,chopped
  (froma 360gbar;usesomeofthe
  resttodecorate– seetip)


• 250gunsaltedbutter,softened,
  plusextraforgreasing


• 100gcastersugar


• 150glightsoftbrownsugar


• 5 largefree-rangeeggs


• 250mlself-raisingflour


• ½tspgroundnutmeg


• 1 tspgroundcinnamon


• ¼tspfineseasalt

FORTHEBUTTERCREAM

• 250gTobleroneWhite(from
  a 360gbar),roughlychopped
  
  
  • 100mldoublecream
  
  
  • 400gunsaltedbutter,softened
  
  
  • 500gicingsugar
  
  
  
  

YOU’LLALSONEED...

• 3 x 20cmcaketins,greasedand
  linedwithcompostablebaking
  paper;standmixerorelectric
  handmixer;pipingbagfittedwith
  a roundnozzle

1 Heattheovento180°C/160°Cfan/

gas4.Gentlyheatthemilkand150g

whitechocolateina heatproofbowl

setovera panofbarelysimmering

water,makingsurethebowldoesn’t

touchthewater,untilthechocolate

hasmelted.Stirwelltocombine.

2 Usinganelectricmixerand

a largebowl,beatthebutterand

sugarsuntillightandfluffy.Beatin

theeggsoneata time.Addtheflour

andthemeltedchocolatemixture,

beatingona lowspeed,thenadd

thenutmeg,cinnamonandsalt,

mixingtocombine.Dividethebatter

equallyamongthepreparedtins,

thenbakefor25-30minutesoruntil

a skewerpushedintothecentre

comesoutclean.Leavetocoolfor

15 minutes,thenturnoutontoa

wireracktocoolcompletely.

3 To make the icing, gently heat the

250g white chocolate and double

cream as in step 1. Stir until smooth,

then set aside to cool a little.

4 Beat the butter and icing sugar

using an electric mixer until smooth.

Add the melted chocolate mixture

and keep beating to form a soft

buttercream. Put two thirds of

the buttercream in the piping bag.

5 Spread a third of the remaining

buttercream evenly over the top of

each cake using a palette knife, then

stack and chill for 30 minutes.

6 Carefully pipe buttercream around

the sides of the cake, piping one full

ring at a time. Once you’re halfway

up the cake, use a palette knife to

smooth the buttercream up and

around to completely cover the

cake. Squeeze more buttercream

on top and smooth over.

7 Pipe teardrops in concentric

circles, starting from the edge, to

cover the top of the cake. Decorate

the centre with white chocolate

triangles to mimic mountains, using

the teardrops as glue, then slice to

serve (see Make Ahead).

PER SLICE 496kcals, 31g fat (19.2g

saturated), 4.2g protein, 49.6g carbs

(41.5g sugars), 0.2g salt, 0.5g fibre

Recipe
extracted from
The Toblerone
Cookbook
(Kyle Books £10)