BetterHomesAndGardensAustraliaDecember2015_

47

A great decorative

touch, the brittle

also adds crunch^

Dulce de leche cake with
pepita brittle
Preparation time: 30 mins
Cooking time: 1 hour 25 mins
Serves 12

250g unsalted butter,
plus extra to grease
1 cup caster sugar
1 tsp vanilla extract
5 eggs
¼ cup Greek yoghurt
2 cups self-raising flour

BUTTERCREAM
160g butter, chopped
1¼ cups icing sugar mixture
¾ cup dulce de leche or caramel sauce
(see recipe page 48)

BRITTLE

¾ cup caster sugar

1 Tbsp water

50g pepitas

1 Preheat oven to 160°C. Grease a

22cm springform tin with butter and

line with baking paper.

2 Put butter, sugar and vanilla in the bowl

of an electric mixer and beat on high until

light and fluffy. Add eggs, beating in 1 at a

time, then beat in yoghurt. Fold in flour, then

spoon into prepared tin. Bake for 1 hour 20

minutes or until cooked when tested with a

skewer. Cool for 5 minutes, then turn out

onto a wire rack to cool completely.

3 To make buttercream, put butter in the

bowl of an electric mixer and beat until

very pale and fluffy. Gradually beat in icing

sugar and ½ of the dulce de leche.

4 Split cake in half horizontally. Spread

cut side of one half with ½ of the

buttercream. Drizzle over some dulce de

leche, then top with other cake half.

Spread over remaining buttercream.

5 To make brittle, line an oven tray with

baking paper. Put sugar and water in

a small saucepan over a medium heat and

cook, stirring, until sugar has dissolved. When

golden, stop stirring and swirl pan to keep

colour even. Add pepitas, then pour onto

prepared tray. Using a palette knife, spread

out in a thin layer. Once cooled and set, break

into shards and use to decorate cake. Serve

with remaining dulce de leche on the side.

Tip Buy dulce de leche at specialty

food stores.

Dulce de leche cake
with pepita brittle

A filling of oozy caramel sauce
and buttercream makes a
great contrast to shards
of pepita brittle.