Churro cake

Inspired by the flavours of the Spanish dessert churros – the  sides of our feather-light sponge  are rolled in cinnamon sugar and filled with a thick caramel and cream, then crowned with a  dark-chocolate ganache. INGREDIENTS 4 eggs 2 cups caster sugar 2 tsp vanilla extract 1 cup self-raising flour, sifted ¾ cup plain flour, sifted ¼ cup cornflour, sifted 1 cup milk 100 grams butter 75 grams caster sugar, extra 1 tsp ground cinnamon 40 grams butter, extra, melted 300 ml thickened (heavy) cream 450 grams dulce de leche Ganache ½ cup pouring cream 200 grams dark chocolate,  finely choppeD METHOD PREHEAT the oven to 160°C. Grease three, deep 20 cm round cake tins. Line bases and sides with baking paper. BEAT eggs in a large bowl with electric mixer for 30 seconds or until foamy. Add sugar, then beat for 5 minutes or until pale and thick. Beat in vanilla. TRANSFER mixture to a large bowl. Gently fold in the sifted flours. HEAT milk and butter in a small pot over low heat, until butter melts. WHISK 1 cup of the cake batter into milk mixture until smooth. Fold milk mixture into the remaining cake batter. Divide mixture … Continue reading Churro cake