Vanilla Malt Layer Cake with Cashews and Salted Caramel

Rich vanilla malt cake with Swiss meringue buttercream filling and icing, and salted caramel sauce poured on top. The crispy finishing touch is roasted cashews!

Ingredients

FOR THE VANILLA MALT CAKE

FOR THE FROSTING AND TOPPINGS

Instruction

TO MAKE THE VANILLA MALT CAKE:

  1. Preheat the oven to 325°F and coat three 6-inch diameter x 3-inch deep cake pans with nonstick cooking spray.
  2. Make three parchment paper circles and set them in the bottoms of each pan.
  3. In a medium mixing bowl, whisk together the flours, sugar, malted milk powder, baking powder, baking soda, and salt.
  4. On low speed, add the butter and stir until the mixture resembles moist sand.
  5. Stir in the eggs one at a time until well combined, pausing after each addition to scrape the bottom and sides of the bowl with a silicone spatula.
  6. To aerate the mixture and improve the cake’s structure, add the milk, yogurt, and vanilla and beat on medium-high speed for about 1 minute.
  7. Bake for 20-25 minutes, or until the cakes spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few wet crumbs.
  8. Allow to cool for 20 minutes before unmolding and placing on wire racks to cool fully.

TO MAKE THE FROSTING AND ASSEMBLE THE CAKE:

  1. In a large metal mixing bowl, whisk together the egg whites and sugar.
  2. Heat, stirring occasionally, the mixture in the bowl over a small saucepan of boiling water until it turns transparent and no longer feels gritty when rubbed between the thumb and fingers.
  3. Remove the pan from the heat and whisk the meringue on high speed until glossy and thick.
  4. When the hand is placed on the side of the bowl, there should be no trace of warmth. If required, place in the refrigerator for 10-20 minutes.)
  5. Whip in the butter, a tablespoon at a time, on medium-high speed. Fold in the vanilla after all of the butter has been added.
  6. On a serving tray, place one of the cooled cake circles. Smooth a layer of vanilla buttercream over top, spreading it to approximately a 1/2-inch thickness.
  7. Repeat with another cake layer on top.
  8. Finish with the last layer of cake and the leftover frosting on the top and edges of the cake.
  9. Drizzle approximately an inch in from the outside edge of the cake with the caramel sauce, allowing it to trickle down the sides.
  10. Cashews should be sprinkled on top.

Notes

Warm caramel sauce should not be used. The icing will be melted! If your caramel sauce is too thick, add a little water (one eighth teaspoon at a time) until it reaches the desired consistency.

Source: Baking A Moment

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