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Golden Gaytime Cake

A cake tribute to a classic Aussie IceCream. Make each component separately (they can each be made 1-2 days ahead) and construct the day of serving.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Vanilla Cake

    • 6 Eggs separated
    • 1/2 cup Maple Syrup
    • 1 Tablespoon and 1 teaspoon Vanilla Extract
    • 3/4 Cup Milk of choice
    • 3/4 cup Coconut Flour
    • 3 teaspoons Baking Powder

    Caramel Cream

    • 1 Can of Coconut Cream 440ml can, opened and placed in the fridge overnight
    • 6-8 Tablespoons Caramel see recipe below

    Caramel Sauce

    • 1 Can Coconut Cream
    • 1/2 Cup Maple Syrup
    • dash of Salt
    • 2 teaspoons Vanilla Extract

    Chocolate Frosting

    • 1 large ripe Avocado or 2 small ones
    • 1 tablespoon Vanilla Extract
    • 1/4 Cup Cocoa unsweetened
    • 1/4 Cup Maple Syrup
    • 1-2 tablespoons Whipped coconut cream or normal coconut cream

    Butternut Snap Biscuits

    • 1 Tablespoons Coconut Oil
    • 1/4 Cup Maple Syrup
    • 1/2 Egg I know it sounds weird but you only need a half of the normal recipe
    • 1/4 teaspoon Vanilla Extract
    • 1 Tablespoons Golden Syrup
    • Pinch of Salt
    • 1/4 teaspoon Cream of Tartar
    • 1/2 teaspoon Bicarb Soda
    • 3/4 Cups Almond Meal
    • 1/2 Cup desiccated unsweetened Coconut
    • 1 1/2 Tablespoons Arrowroot Tapioca Flour
    • 1/2 Tablespoon Milk Coconut, Almond etc

    Instructions

    INSTRUCTIONS

      Vanilla Cake

      • Preheat oven to 175C/350F
      • Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
      • Slowly add the maple syrup; 1 spoonful at a time.
      • Mixture will triple in size and form peaks.
      • Add the vanilla extract and whisk on medium/high until combined.
      • Add egg yolks, 1 at a time, whilst still whisking. Add the next yolk only once the previous one has been combined.
      • Add the milk whilst still whisking.
      • In a separate bowl, sift the coconut flour and baking powder together.
      • Add the dry ingredients to the wet and whisk on low until combined (you may need to scrape down the edges to ensure the coconut flour is fully combined).
      • Turn the whisk to medium/high again and whisk for 30-60 seconds to make a fluffy mixture.
      • Pour into a greased and lined 20cm/8 inch cake tin.
      • Bake for 33-35 min, or until skewer comes out clean.
      • Allow the cake to cool before removing from the tin.

      Construction

      • Cut the cake into 2 layers.
      • Place 1 layer of cake on a serving tray and spread with the Caramel Whipped Cream.
      • Place the 2nd layer of the cake on top and freeze for 30 minutes.
      • Freezing prevents the cream and frosting from mixing.
      • Remove from the freezer and cover with the chocolate frosting.
      • Sprinkle and spread the biscuit crumbs all over the cake.
      • The cake needs to be refrigerated between servings.

      Caramel Cream

      • Place the cream in the mixing bowl of a kitchen stand with a whisk attachment and whisk until thick.
      • Add the caramel 1 tablespoon at a time and check for required taste.
      • Whip until thickened and place in fridge until set.

      Caramel Sauce

      • Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
      • Bring mixture to boil, then reduce to medium heat.
      • Allow the mixture to bubble until quite thick and dark golden in colour. Stir regularly to prevent burning.
      • This will take 15-25 minutes (this will depend on the quality of your coconut cream)
      • Add vanilla and continue to cook on medium heat for another 5 minutes.
      • The caramel will be dark golden in colour and delicious.
      • When cooler, place into a container and keep in fridge. The caramel will thicken as it refrigerates

      Chocolate Frosting

      • Remove the pip from the Avocado and spoon the pulp into a blender.
      • Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.
      • Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
      • Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment. (this step can be done in the blender)
      • Add the whipped coconut cream and whisk until fluffy (2-3 minutes).
      • Store in fridge until ready to use.

      Butternut Snap Biscuits

      • Combine all the wet ingredients (except the milk) in a blender and mix until combined.
      • Add the dry ingredients and blend until combined.
      • Add the milk and pulse in.
      • Place mixture in the fridge for a minimum of 30 minutes.
      • Preheat oven to 175C/350F.
      • Place heaped tablespoons of the mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading).
      • Gently press with a fork to flatten slightly and create round shapes.
      • Place tray in fridge for 15 minutes.
      • Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
      • Cool on tray for 5 minutes then transfer to a wire cooling rack.
      • Biscuits will firm up a they cool.
      • Once cooled, place the biscuits into a zip lock bag and crush into small pieces.