Tuesday, 4 November 2014

Brown butter cake with salted caramel Swiss meringue buttercream, dulce de leche, Maltesers and meringues inspired by Katherine Sabbath!



Love it and I am suspicious of those who don't. You know those people. There is one in every crowd. They get offered cake and they say, 'No, I'm not really into cake . . . '.I usually stand there mouth agape and wonder what on earth is wrong with them.  

These days I tend to love making cakes for other people. Luckily I have two little nephews who I can experiment on and who are brutally honest with what they do and don't like. The other favourite taste testers are my buddies at work. They never knock back cake and it means that if I have a Sunday baking session, I can get rid of the evidence the next day to an appreciative bunch.

There are a few food blogs that I read voraciously (Sweetapolita, Chocolatesuze, Not Quite Nigella, Raspberri Cupcakes), but I have only just recently gotten into Instagram and discovered the wonders of Katherine Sabbath. She is a wonder.

I came across Katherine when Raspberri Cupcakes created this absolute stunner of a cake and it was inspired by one of Katherine's. From then on, I think my most searched for hash-tag on instagram is #katherinesabbath as there are so many cakes made that are inspired by her. It's like a little community. Katherine often comments on these cakes and features them on her own instagram page which I think is awesome too. Plus, I think I saw on her instagram that she is starting her own website next year with recipes. Blows my mind!I think she is the Willy Wonka of cake making. Her cakes are so original and filled with a childish joy but are very refined at the same time which is super hard to do. Creativity and restraint are two qualities that I find hard to combine. 

So, this is my first Katherine Sabbath inspired cake. I am sure there will be many more in the future. Like everything, it's a bit of a mashup of recipes from a few places.

Excuse the dodgy photos!

Brown butter cake with salted caramel Swiss buttercream, dulce de leche and Maltesers and meringues inspired by Katherine Sabbath!

Please find the recipes for the different components below, I will add my own construction advice. The beauty of this cake is that you can choose what bit to make, what bits to leave out, what to substitute and what to buy as you can't be bothered! I think it would also look great with fuschia buttercream and turquoise meringues. Next time maybe.

1.Brown Butter Cake 
(via Raspberri Cupcakes)

I made a three layer cake in three 18cm pans. I only had two 18cm pans so cooked the first two and then turned them out and cooked the third afterwards. These cakes cooked pretty evenly for me so I didn't need to trim the tops. If yours are too curved, trim them a little so they stack neater. I found the tops started to brown a little quickly on one, if this happens, just cover in foil until cooked to protect the top.

2.Salted Caramel Swiss Meringue Buttercream
(via Sweetapolita)

I've made many a buttercream icing recipe and this Swiss meringue is the business. Not too sweet and unbelievably smooth, not heavy and buttery and gritty like some can be.

I halved the recipe and I still had some icing left over that has gone into the freezer for later. Sweetapolita's instructions are so detailed I won't add anything else. 

To make it a salted caramel flavour, I added 1/3 of a cup of dulce de leche and some sea salt to taste at the end after all the butter had been added. If you use salted butter in the recipe, be careful of how much sea salt you add.

3.Dulce de Leche

I live on the edge. I boil my sweetened condensed milk in a can for 2.5 hours et voila! Dulce de leche. Well, the Australian version anyway. My family has been making caramel in a can like this for years and years. The main thing is, keep the saucepan full of water on a simmer DO NOT LET IT BOIL DRY and don't open the can until it's cooled. There's a post here that goes into a bit more detail

4. Meringues

I have made many a meringue recipe, this one never fails. Despite this, I keep trying new recipes thinking that they will be better. They aren't!.

This is the basic recipe, feel free to use one of your own, buy them or leave them out (home made meringues that are crunchy on the outside and chewy on the inside cannot be beaten though . . . )

3 egg whites (approx 120gms)
175 grams sugar, caster or regular, doesn't matter

*Preheat oven to 120 degrees C (248 degrees F).
*Line a baking tray with greaseproof paper.
* Combine egg whites and sugar in a pyrex bowl and place over a saucepan of simmering water, ensuring that the bottom of the bowl doesn't touch the water. If you have a double boiler, use that.
*Whisk the egg white mixture regularly until the mixture looks white and opaque and when you rub some of the mixture between your fingers it is quite warm and you can no longer feel any sugar particles.
*Place mixture into Kitchenaid bowl and mix on a medium speed until the bowl and the mixture is no longer warm. This takes about 10 minutes and the mixture will be super glossy and thick. You could do with hand beaters also, just make sure you beat until no longer warm.
*Put mixture into piping bag with a large round tip (or just snip the end off a plastic disposable piping bag) and pipe mounds onto a baking tray. They don't spread much so you can pipe them close together.
*Put in oven and cook for around 40 mins. Test that they are cooked by taking them out and checking that the outside shell is firm and the bottom has formed a hard later. If you wiggle it and it collapses, put it in the oven longer, it really depends on the size. Once they have cooked to your preference, turn off oven and open door slightly and let meringues cool in there.

5. Chocolate ganache

I didn't really measure the ganache. I heated around 1/4 cup of cream and 100 grams of chocolate (half 70% and half milk) in the microwave for a minute with 1 teaspoon of butter.  This  was a little thick, so I added cream and stirred until it was thinner. Next time I think I will make it even thinner as when it hit the cooled buttercream it set quickly. Make sure this is at room temp, not hot, before you use it.

Construction, the fun bit.

You should have the following components

3 brown butter cakes
Salted Caramel Swiss Meringue Buttercream
Dulce de Leche
Maltesers (crushed in a bag with a jar or mallet)

1. Find a cake plate or a cardboard cake round to rest the cake on.  It's a lot easier if you have a turntable to rest the board on, if not, an upturned bowl with a wide base would work well to elevate it.

2. Attach the first layer of cake to cake board with a small amount of buttercream. The layer on about 1/4 of a cup of dulce de leche and smooth out. Spread about 1/2 cup of buttercream over the dulce de leche. Sprinkle maltesers on buttercream/

3. Place next cake layer on first and repeat (dulce de leche, buttercream, maltesers). Try and keep the maltesers and caramel away from the edge so that they don't go into the outside icing.

4. Place third and final cake on first two layers. Level cakes so they are stack evenly. 

5. Crumbcoat cake with buttercream (if you need any help with icing with buttercream, get yourself to CakeStyle on youtube. Awesome). Place cake in fridge to firm up.

6. Take cake out of fridge and do final coat of buttercream. Place in fridge to firm up.

P.S. This is my new favourite cake smoothing tool. $10 from Bunnings, Does the job superbly. Check out the painting / plastering section!

7. Once firm you want to place the ganache on top. I did this by smoothing it on the top with a small offset spatula and then coaxing it towards the edge to drip down. Place in the fridge again to set.

8. Just before serving you want to place the meringues on top. You don't want them on the top for too long or the meringues will go soft.

This cake tastes best when it has been out of the fridge to come to room temp and I reckon it would feed at least 16 people!

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