Churro Layer Cake
If you love Churros, say hello to the softest churro cake.
Four layers of tender cinnamon sponge layered with dulce de leche and creamy brown sugar buttercream. Finished with a dark chocolate ganache it’s got all of the flavours of the sweet cinnamon Churro that you know and love.
Churro Layer Cake
Here’s Why You’ll Love This Churro Layer Cake
All the deliciousness of traditional tender sponge cake, but with all the flavour of a churro
Soft and gooey dulce de leche centre
Lots of warm spiced cinnamon
Easy enough for all beginner cake makers
Vegan and allergy friendly
Key Ingredients
Flour: The trick to a well risen eggless cake is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Brown Sugar Buttercream
Brown Sugar Simple Syrup: In a small saucepan over medium heat add brown sugar and water. Mix slowly and stir as the sugar melts. Stir for 3-4 minutes until all the brown sugar has dissolved. Let cool or place in the fridge for at least 20 minutes - we need it room temp for the buttercream!
Butter: Super-soft butter is the best the filling as its easy to work with, and I love using salted but you can also use unsalted.
Icing Sugar: Along with the brown sugar, icing sugar sweetens and creates that smooth creamy consistency
Make Ahead
To make the sponge ahead of time, when you remove them from the oven let them cool for about half an hour and then wrap them individually in plastic wrap. Store them in the fridge or freezer but make sure to bring back to room temperature before frosting.
Dulce De Leche can be stored in the can in the fridge until ready to use, just warm it up slightly to make it easier to pour and fill the cake.
The buttercream and ganache is best made fresh.
Recipe
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