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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Dulce de leche marshmallow biscuits


These beauties are like the love child of Spanish alfajores and the good old Wagon Wheel.

You'll need

2 tsp liquid glucose 375 gm caster sugar 9 gelatine leaves (titanium strength), soaked in cold water for 5 minutes 3 eggwhites Scraped seeds of 1 vanilla bean For dusting: icing sugar For spreading: dulce de leche (see note) 300 gm milk chocolate, melted   Brown sugar biscuits 180 gm softened butter 170 gm brown sugar Scraped seeds of 1 vanilla bean 2 eggs 220 gm each plain flour and wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda

Method

  • 01
  • For brown sugar biscuits, preheat oven to 180C. Beat butter, sugar and vanilla seeds in an electric mixer until light and fluffy (4-5 minutes), then scrape down sides of bowl, add eggs and beat to combine. Sieve in flours, baking powder, bicarbonate of soda and a pinch of salt, and mix to combine. Divide dough in half, roll out on a lightly floured surface to 3mm thick, then place on baking trays lined with baking paper and refrigerate until firm (30 minutes). Cut out 7cm rounds with a biscuit cutter and place on baking trays lined with baking paper. Bake until dark golden (8-10 minutes), then cool completely.
  • 02
  • For marshmallow, stir glucose, 250gm sugar and 100ml water in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until mixture reaches 118C on a sugar thermometer (3-5 minutes). Meanwhile, squeeze water from gelatine, then place in a bowl over a saucepan of simmering water to melt. When sugar syrup reaches 118C, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy. Continue cooking sugar syrup until it reaches 127C (6-8 minutes), then mix in gelatine and gradually add syrup to eggwhite mixture, whisking continuously on medium speed. Add vanilla seeds and whisk at high speed until cool and thick (10 minutes). Spoon into a 20cm x 30cm cake tin lined with baking paper, smooth top with a wet palette knife and stand at room temperature until set (2 hours). Turn out of tin and cut into 7cm rounds with a biscuit cutter dipped in icing sugar.
  • 03
  • Spread biscuit bases thickly with dulce de leche, then top half with marshmallow rounds. Sandwich with remaining biscuits and drizzle or spread with chocolate, or half-dip biscuits in chocolate, shaking off excess, and set aside to set (15 minutes). Biscuits will keep in an airtight container for 3 days, or refrigerated for up to a week.

Note The dulce de leche available in jars and cans from select delicatessens is the perfect thick, spreadable consistency for these biscuits.


At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Jun 2013

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