The Australian Women’s Weekly New Zealand Edition — May 2017

124 MAY 2017

Churros cake
SERVES 12 PREP AND COOK TIME1 HOUR
30 MINUTES (+ COOLING TIME)
Our delectable cake is inspired by the
flavours of the Spanish dessert churros,
fried dough strips dusted in cinnamon
and sugar that are customarily dipped in
chocolate or thick caramel. The sides of
our feather-light sponge are rolled in
cinnamon sugar and sandwiched with
a thick caramel and cream, then crowned
with a dark chocolate ganache.

4 eggs
2 cups (440g) caster sugar
2 teaspoons vanilla extract
1 cup (150g) self-raising flour
¾ cup (110g) plain flour
¼ cup (35g) cornflour
1 cup (250ml) milk
100g butter
1⁄3 cup (75g) caster sugar, extra
1 teaspoon ground cinnamon
40g butter, extra, melted
300ml whipped cream
450g dulce de leche (see Test Kitchen tip)
GANACHE
½ cup (125ml) cream
200g dark chocolate, chopped finely

1 Preheat oven to 160°C (140°C fan-forced).
Grease three deep 20cm round cake pans;
line bases and sides with baking paper.
2 Beat eggs in a large bowl with an
electric mixer for 30 seconds or until
foamy.Addsugar;beatfor5minutes
or until pale and thick. Beat in extract.
Transfer mixture to a large bowl; gently
fold in triple-sifted flours.
3 Heat the milk and butter in a small
saucepan over low heat until the butter
melts. Whisk 1 cup of the cake batter into
milk mixture until smooth. Fold milk
mixture into remaining cake batter.
Divide mixture evenly among pans.
4 Bake cakes for 35 minutes or until
golden brown and cakes spring back
when pressed lightly in the centre
with your finger.

5 Meanwhile, combine extra sugar and

the cinnamon in a small bowl; sprinkle

half on a large rimmed plate. Sprinkle

three sheets of baking paper evenly

with remaining cinnamon sugar.

6 Turn hot cakes onto cinnamon-sugared

paper; cool for 10 minutes. Brush sides

of warm cakes with extra melted butter;

roll in remaining cinnamon sugar on

plate to coat sides. Sprinkle any leftover

cinnamon sugar over top of cakes.

Cool cakes on wire racks.

7 GANACHEHeat cream in a small

saucepan until almost boiling. Add

chocolate; remove from heat. Stand

for 2 minutes. Stir until melted and

mixture is smooth. Cool for 20 minutes

or until mixture has thickened.

8 Beat cream in a small bowl with

Churros cake

Test Kitchen tips

●Dulce de leche is a thick caramel

made from cooking sweetened milk.

It has a very distinct, rich flavour and

is available from some delicatessens

and gourmet food stores. This cake

is best made on the day of serving.

an electric mixer until firm peaks form.

Place one cake layer on a cake plate,

sugared-side up. Spread with half the

dulce de leche, then half the cream.

Repeat layers, finishing with cake. Spread

Ganache over top of cake, allowing it to

drip slightly down the side.

Undecorated cakessuitable to freeze.

Not suitable to microwave.

“In Spain and

Latin America,

churros are eaten

for breakfast.”

For more great recipes

searchcakeson

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