Giant Wagon Wheel Cake

all the delicious flavours of arnotts wagon wheels chocolate marshmallow and raspberry jam in an excellent massive cake br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5792184390001 domain taste height 300 width 500 iframe

The ingredient of Giant Wagon Wheel Cake

  • 125g butter chopped at room temperature
  • 140g 2 3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 300g 2 cups self raising flour
  • 185ml three 4 cup milk
  • 230g 2 3 cup raspberry jam
  • 2 x 190g pkts arnottu2019s wagon wheels original minis biscuits
  • icing sugar to dirt
  • 11 2 tablespoons powdered gelatine
  • 155g 3 4 cup caster sugar
  • 1 tsp vanilla extract
  • pink food gel to tint
  • 150g 1 cup undeniable flour
  • 2 tbs icing sugar
  • 100g butter chilled chopped
  • 1 egg yolk
  • 1 tablespoon iced water
  • 300g dark chocolate finely chopped
  • 200ml pouring cream

The Instruction of giant wagon wheel cake

  • ufeffpreheat oven to 180c 160c fan pressured grease a spherical 20cm cake pan and line the base and aspect with baking paper use an electric powered mixer to conquer the butter sugar and vanilla in a bowl till pale and creamy add the eggs 1 at a time beating nicely after every addition fold within the flour and milk in 2 alternating batches until just blended spoon mixture into the prepared pan and clean the floor bake for 35 mins or until a skewer inserted into the centre comes out easy cool within the pan for five mins before turning onto a wire rack to chill absolutely
  • meanwhile to make the marshmallow clean the cake pan then lightly grease and line with plastic wrap smoothing out as many creases as possible dust plastic wrap lightly with icing sugar line a tray with baking paper and dust with icing sugar place 80ml 1 three cup cold water in a small bowl sprinkle with the gelatine and whisk till blended stir the sugar and 80ml 1 three cup water in a saucepan over low warmth brushing down the aspect of the pan with a wet pastry brush for 3 minutes or till the sugar dissolves add the gelatine combination and stir until the gelatine dissolves and the mixture is obvious stir in the vanilla transfer to a big bowl set aside for 15 minutes to chill to room temperature use a stand mixer to beat for 10 mins or till the aggregate is thick and a ribbon path forms when the beaters are lifted
  • while you are beating the marshmallow carefully stand a piping bag geared up with a 1cm undeniable nozzle upright in a tall glass use a small paintbrush to very gently paint 2 even stripes of food gel down the inner length of the bag brush over the stripes again with a moist paintbrush to thicken the stripes and make the gel thinner
  • working speedy spoon approximately 1 cup marshmallow aggregate into the piping bag pipe small teardrops onto the coated tray quickly unfold the remaining marshmallow into the prepared pan smoothing the floor dust with icing sugar and cowl with plastic wrap pressing lightly to cowl the surface set apart for two hours to set
  • to make the biscuit line a baking tray with baking paper process the flour icing sugar and butter in a meals processor till the mixture resembles quality breadcrumbs add the egg yolk and iced water and process until the mixture paperwork a smooth dough adding a touch greater iced water if needed turn out onto a gently floured surface and knead gently till smooth divide into 2 quantities and shape into discs wrap in plastic wrap and place in the fridge for 15 mins roll the discs out on a lightly floured surface and reduce into 20cm rounds using a cake pan as a manual place the biscuit rounds at the prepared tray prick throughout with a fork bake for 10 minutes or until cooked and lightly browned set apart nevertheless at the tray to chill
  • for the ganache place the chocolate in a heatproof bowl place the cream in a saucepan over medium warmness and convey just to the boil pour over the chocolate set aside for 1 minute stir till smooth
  • use a big sharp knife to trim the pinnacle of the cake to flatten carefully reduce the cake in 1 2 horizontally place a biscuit spherical on a board and spread with one sector of the jam top with a cake layer spread the cake with one 1 3 of the last jam carefully unwrap the marshmallow within the cake pan and region on top spread the marshmallow with 1 2 the last jam top with the closing cake layer and spread with the final jam top with the final biscuit spherical trim the edges of cake if necessary so the cake is as whilst viable earlier than coating with ganache
  • carefully switch the cake to a cord rack over a baking tray spread the ganache evenly over the top and sides set aside to set decorate with the whole and halved wagon wheels and marshmallow teardrops

Nutritions of Giant Wagon Wheel Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Write a Comment

Your email address will not be published. Required fields are marked *