Thai-tea and Caramel Cake
Thai-tea and Caramel Cake — a Dawn Foods recipe in 3 components (yield: Three 8-inch cakes (500 g batter per tin)). Uses Ready-to-Use Frosting, Vanilla – 12 kg and Dawn Foods Flavouring Compounds, Coconut – 1 kg.
- baking temperature
- 175 °C
- baking time
- 25 min
- infusing time (Thai tea)
- 10 min
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 4 min
Ingredients
Cake Base
| Ingredient | Quantity |
|---|---|
| Dawn Foods Creme Cake Base Plain | 1000 g |
| Whole egg | 350 g |
| Boiling water | 150 g |
| Cold water | 75 g |
| Vegetable oil | 300 g |
| Thai tea bags or Thai tea leaves (a brand like Pantai) | 2 tea bags or tbsp leaves |
Frosting
| Ingredient | Quantity |
|---|---|
| Ready-to-Use Frosting, Vanilla – 12 kg | 600 g |
| Dawn Foods Flavouring Compounds, Coconut – 1 kgDawn Foods Coconut Compound | 80 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Foods Caramel | 400 g |
| Desiccated coconut | |
| Chocolate shards |
Method
- Cake Base
Preheat the oven to 175 °C. Line three 8-inch cake tins with baking paper.
- Cake Base
Infuse the Thai tea with 150 ml boiling water. Let it sit for 10 minutes. Strain and add 75 ml cold water (add additional cold water if needed to make the total of water and tea 225 g).
- Cake Base
In a mixing bowl, combine the cake base, egg, oil, water and the Thai tea-infused water. Mix on slow speed for 1 minute. Scrape down and mix on medium speed for 4 minutes.
- Cake Base
Weigh 500 g of the batter into each tin.
- Cake Base
Bake for 25 minutes or until golden brown on the outside and a skewer inserted into the centre comes out clean.
- Frosting
Combine the frosting and compound. Beat until fully incorporated. Place in a piping bag fitted with a nozzle (a round 18 ml nozzle was used).
- Assembly
Level the sponge layers if necessary. Place the first sponge on a serving plate or cake board.
- Assembly
Pipe the frosting in small, even blobs around the outer edge, leaving approximately 1 cm from the edge. Pipe a second ring of blobs about 2 cm inside the first, continuing this pattern until you reach the centre.
- Assembly
Drizzle the caramel between the frosting blobs. It is okay if it drips over the frosting blobs.
- Assembly
Position the second sponge on top and repeat the process.
- Assembly
Add the final sponge on top. Spread the frosting on the top layer across the entire surface to finish using a palette knife.
- Assembly
Drizzle the remaining caramel over the frosting and again let it drip down the side of the cake.
- Assembly
To decorate the cake, pipe 8 even blobs of frosting in a circle.
- Assembly
Finish with the chocolate shards and desiccated coconut.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.