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!
FOR THE VANILLA MALT CAKE
- 1 1/2 cups cake flour
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon malted milk powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt (scant)
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 3 eggs (large)
- 2/3 cup milk
- 1/2 cup plain Greek yogurt
- 1 1/2 teaspoons vanilla bean paste (extract may be substituted)
FOR THE FROSTING AND TOPPINGS
- 3 egg whites (large)
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), softened but still cool
- 1 teaspoon vanilla bean paste (extract may be substituted)
- 1/3 cup salted caramel sauce
- 1/2 cup whole roasted cashews
TO MAKE THE VANILLA MALT CAKE:
- Preheat the oven to 325°F and coat three 6-inch diameter x 3-inch deep cake pans with nonstick cooking spray.
- Make three parchment paper circles and set them in the bottoms of each pan.
- In a medium mixing bowl, whisk together the flours, sugar, malted milk powder, baking powder, baking soda, and salt.
- On low speed, add the butter and stir until the mixture resembles moist sand.
- 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.
- 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.
- 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.
- Allow to cool for 20 minutes before unmolding and placing on wire racks to cool fully.
TO MAKE THE FROSTING AND ASSEMBLE THE CAKE:
- In a large metal mixing bowl, whisk together the egg whites and sugar.
- 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.
- Remove the pan from the heat and whisk the meringue on high speed until glossy and thick.
- 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.)
- 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.
- 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.
- Repeat with another cake layer on top.
- Finish with the last layer of cake and the leftover frosting on the top and edges of the cake.
- Drizzle approximately an inch in from the outside edge of the cake with the caramel sauce, allowing it to trickle down the sides.
- Cashews should be sprinkled on top.
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 MomentDon’t miss interesting posts on Onnewslive