Sourworm Cake

 Another childhood inspired recipe, this sourworm cake encapsulates all things I loved as a tween/teen.

Warhead lollies, sour straps and sourworms…basically anything with the sour and sweet combo, even better if sherbet was also part of the mix.

I also use to eat a lot of cheese (particularity melted tasty and brie), jelly & ice-cream and had (and still have) a strong weakness of white chocolate (Milkybar and Dream…OMG).

So I decided to make a cake that combines childhood old fav ingredients that would bring back memories.

I came up with a base recipe in which I interchanged varying jelly flavours, and sour lolly types.

I found sour worms worked best for flavour, taste and strength, while an orange jelly flavour was the closest to the sour worms flavour I could get (keeping the flavour profile simple, non-complicated but still tasty).

By making sherbet from scratch and layering it into the cake, I was able to create a further enhancement on the sour lolly profile.

The icing in this recipe is a perfect addition to offset the sweetness and adds another layer of texture.

Ingredients:

Cake:

• 200g sour worms
• 200ml water
• 170g butter
• 170g white chocolate
• 300g self raising flour
• 2 eggs

Icing:

• 90g butter
• 75g sour worms
• 375g cream cheese
• 25g orange jelly crystals
• 100g cream

Sherbet:

• ½ tsn citric acid
• 10g icing sugar
• 20g orange jelly crystals
• ½ tsn baking powder

 

Method:

1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
2. To make the cake place the sour worms and water into a saucepan on a medium heat, stirring until the mix is smooth and well combine.
3. Add the butter and chocolate to the sour worm mix, stirring until smooth, take off the heat and allow mix to cool to room temperature.
4. Pour the sour worm mix into a bowl, add the flour and eggs using a hand whisk to beat until combine.
5. Pour the mix into the cake tin and bake for 50 minutes or until a skewer inserted in the center comes out clean.
6. Place the cake on a cooling rack until completely cooled.
7. Meanwhile, make the icing by placing the sour worms and butter into a saucepan on medium heat, stirring until smooth and combine (the butter may separate, this is fine).
8. Pour the sour worm mix into a bowl and leave to cool to room temperature.
9. Add the cheese and jelly crystals to the sour worm mix, beating with electric beaters until well combine and fluffy.
10. In a separate bowl pour in the cream and whisk with electric beaters until soft peaks form.
11. Add the sour worm cheese mix to the whipped cream and beat on low until just combine (do not over whisk or the cream will curdle).“
12. Make the sherbet by placing all ingredients in a bowl and stirring until combine.
13. Cut the cake in half horizontally, placing one cake layer on a plate.
14. Top the cake on the plate with half of the icing.
15. Following sieve 1/2 of the sherbet onto the icing then add the 2^ndcake layer onto the sherbet layer.
16. Sprinkle with 1/2 of the remaining sherbet, spread the remaining icing over the top and finish by sprinkling the remaining sherbet over the cake, enjoy!

 

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Step 16

 

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