Sweet Tooth Experiments

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Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Posted on Posted in Cakes .

Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

This recipe came off the back of a range of shortbread biscuit making experiments of different flavours. Though chocolate and coconut are not unusual favour pairings, in general, as a shortbread they were an interesting bake, though not interesting enough to post online.

I wanted to turn the biscuit base recipe into layers, and to this also add in a few other complimentary flavours into the mix.

Upon exploring the pantry, a few ingredients peaked by interest, in which I wanted to make some sort of second layer to the shortbread base…maybe a slice…maybe icing…I trialled a few combos and landed on the random milo, vanilla and custard powder with choc ganache (I had in a jar left over from a previous bake).

Once I combined the ingredients and made a frosting, I decided to jazz it up a bit by piping it. As the shortbread looked a bit bland I built layers of it with the icing until the size was cake like and a layered shortbread cake was formed.

I originally didn’t make this for this site, thinking it would not be good enough but I changed my mind as soon as I cut a slice! Then another…then another…always a giving sign of a great bake!

Ingredients:

Shortbread:

  • 200g butter, softened
  • 210g caster sugar
  • 1 egg
  • 240g plain flour
  • 45g cocoa powder
  • 1 tsn vanilla essence
  • 30g desiccated coconut, toasted

Frosting:

  • 240g butter, softened
  • 170g icing sugar
  • 145g milo
  • 60g custard powder
  • 2 tsn vanilla essence

Extra:

  • Chocolate ganache
  • Desiccated coconut, toasted

 

Method:

  1. Using electric beaters whisk the butter and sugar for 5 minutes until pale and fluffy.
  2. Add the egg and beat until just combined.
  3. Add the flour, cocoa, vanilla and desiccated coconut beating on low until the mix is combine.
  4. Place the mix onto a lightly floured surface and knead into a ball.
  5. Using a rolling pin roll the dough to 4mm thick.
  6. Using a 15cm plate, place the plate onto the dough, bottom side up and trace around the plate with a knife cutting out a 15cm circle.
  7. Repeat cutting out the disc shape 2 more times, kneading the dough into a ball and re-rolling out again with the rolling pin if needed.
  8. Lay out a large baking tray with baking paper and place the 3 disks onto the tray.
  9. Place the tray in the fridge, covered with cling wrap for 30mins.
  10. Preheat the oven to 180c degrees and bake the disks in the oven for 15 minutes or until golden brown.
  11. Set the disks aside to cool completely.
  12. To make the frosting, place all the ingredients in a bowl and beat with electric beaters on high until pale and creamy.
  13. Place the frosting in a piping bag fitted with a circle 1cm nozzle.
  14. Place 1 shortbread disk onto a plate and using 1/3rd of the frosting pipe large dots of the frosting on the disk starting from the middle and going outwards.
  15. Drizzle the frosting with some chocolate ganache and place the second biscuit disk onto of the frosting, repeat with an other 1/3rd of the frosting.
  16. Drizzle the frosting with some chocolate ganache and place the last biscuit disk onto of the frosting and repeat piping with remaining frosting.
  17. Finish by drizzling ganache and sprinkle extra desiccated roasted coconut.

 

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

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Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

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Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

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Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

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Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

 

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Milo Mud Panna Cotta Slice

Posted on Posted in Slice .

Milo Mud Panna Cotta Slice

Milo Mud Panna Cotta Slice recipe

If you frequent my site you will be aware that I have baked with quite a few ingredients that you’ll find in any household that’s not traditionally used for baking, Ovaltine and chai powder to name a few. Milo (malt powder) is one that I haven’t experimented with yet, thus I decided to make a Milo based mud cake.

Unfortunately the cake was way too dense and rock solid on the outside, therefore to save it I blitzed the cake up with some cocoa powder and rolled the mix into balls covered with chocolate. However as tasty as the malt balls were they were a bit too boring and not special enough to warrant being placed on the site.

So I went back to the drawing board and tweaked the cake recipe to be stable, while brownie like in texture. As milo is best in combination with milk, to complement the rich Milo brownie I decided to make a ‘milk’ like panna cotta as a second layer to resemble a glass of Milo.

This slice actually tastes like a glass of cold Milo and we all know how super tasty that is.

Ingredients:

Cake:

  • 190g cup butter
  • 140 cup sugar
  • 150g Milo
  • 3 eggs
  • 185ml vanilla yoghurt
  • 1 tsp vanilla essence
  • 230g plain flour
  • ¼ tsn salt

Panna Cotta topping:

  • 400ml cream
  • 40g sugar
  • 2 tsn vanilla essence
  • 2 tsn gelatin

 

Method:

  1. Preheat the oven to 175 and line a 30cm square slice cake tin with baking paper.
  2. Cream the butter and sugar in an electric mixer for 3 minutes.
  3. Add the milo to the sugar mix and beat until combined.
  4. Beat in the eggs one at a time, the yoghurt and then the vanilla.
  5. In a separate bowl mix the flour and the salt until combined.
  6. Slowly add the dry mix to the wet mixture a little at a time, beating in between each addition until a thick creamy batter is formed.
  7. Place the batter in the cake tin, using a spoon to flatten the top and bake for 60 minutes or until the cake is cooked through when you test it with a skewer.
  8. While the cake is cooling you can make the topping by placing 100ml of the cream, vanilla and sugar into a saucepan on a medium heat and stir until the sugar has dissolved.
  9. Add the gelatin and whisk with a hand whisk until the gelatin is smooth and dissolved into the cream mix and boiling.
  10. Pour the remaining cream into a bowl and pour in the hot mix through a sieve.
  11. Whisk the cream mix with electric beaters until well combine and place thein the fridge for 20 minutes to thicken.
  12. Stir the cream mix and pour over the top of the milo, leaving in the fridge for 3 hours to set.
  13. To serve remove the slice from the tin and slice into bite sized slices.

 

Milo Mud Panna Cotta Slice recipe

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Milo Mud Panna Cotta Slice recipe

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Milo Mud Panna Cotta Slice recipe

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Milo Mud Panna Cotta Slice recipe

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Milo Mud Panna Cotta Slice recipe

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Milo Mud Panna Cotta Slice recipe

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Milo Mud Panna Cotta Slice recipe

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