RHUBARB & BUTTERSCOTCH LAYER CAKE
225g unsalted butter, softened
1 cup (160g) soft brown sugar
100g caster sugar
4 large eggs
1½ cups (225g) self raising flour
2-4 tbsp cream
1 cup (150g) rhubarb, chopped into 1cm pieces
RHUBARB TOPPING & FILLING
1½ cups (225g) rhubarb, chopped into 1cm pieces
2 tbsp caster sugar
300g caster sugar
½ cup (125ml) cold water
1 cup (250ml) cream
400g cream cheese, softened
Preheat oven to 180°C.
Grease two 21cm cake tins and line with baking paper.
In a food processor, blend together the butter, brown sugar, caster sugar, eggs and flour until smooth. Add the cream to achieve a runny, smooth consistency. Fold in rhubarb.
Divide and pour half into each tin. Bake for 25 minutes, or until a skewer inserted in the centre comes out clean.
The cakes may look small at this point, but they will look big and gorgeous when they are filled!
Cool cakes in their tins. Remove once they have cooled. Set aside.
To prepare the filling: place the rhubarb on a lined baking tray. Sprinkle with sugar and bake for 15 minutes until soft.
To prepare the caramel for the icing: place a medium sized saucepan over a medium heat. Add the sugar and water and keep stirring until the sugar is dissolved. At this stage stop stirring and bring the mixture to a boil.
Do not stir at all once boiling, or the sugar will crystallise. Don’t leave the caramel unattended.
Continue boiling at a high heat for 10-15 minutes until the sugar reaches a hard boil and has turned a dark golden caramel colour. Remove from heat. With a whisk, start adding the cream gradually. Be careful as it can spit and foam up.
It can also form a lump, don’t worry, just keep stirring. When all the cream has been added return to a low heat. Continue stirring for a minute until the caramel is smooth. Set aside to cool.
To prepare the icing: in a mixing bowl beat the cream cheese until smooth. Add 1 cup of the cold caramel. Mix well.
To assemble: lay the cooled cakes on a board and cut horizontally through the centre to make four even sized layers.
Divide the icing into four parts, one part to each layer of cake.
Place one layer of cake on a plate and with a spatula spread one quarter of the icing on. Don’t worry about being too neat with the icing; a rustic approach results in a gorgeous cake. Then scatter on a quarter of the cooked rhubarb. Continue layering with the remaining sponges, rhubarb and icing.
Finally, drizzle over the remaining caramel for the perfect finish.
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