Vanilla Salt Salted Caramel Cookie Cake

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Vanilla Salt Salted Caramel, that’s what this cookie cake is all about, oh and toffee crisps. You can’t forget the toffee crisps, it’s what gives this caramel laden cookie cake a it’s crispy chocolately crumb.

Vanilla Salt Salted Caramel Cookie Cake 2

I just adore salted caramel like many of you do and I love to make it myself. It’s so straightforward to make so I thought why not make a batch but with a slight twist. I’ve got a stash of vanilla salt in my cupboard left over from these cookies, so what wonderful way to put to it to good use then add some to a batch of salted caramel.

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That and a vanilla bean. Pure vanillary vanilla heaven.

Vanilla Salt Salted Caramel Cookie Cake 4

I made a brown sugar based cookie cake and added some toffee crisp pieces along with vanilla extract, vanilla salt and my vanilla salt salted caramel. All of this yields a light cake, with a cookie like crust. Soft centres and full of heavenly caramel-y butterscotch notes along with a light hit of vanilla and salty-ness.

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I love my buttercream and I think a cookie cake should have a little border of icing so I whipped up a quick little icing laced with some more vanilla salt salted buttercream. This heightens the salty sweet vanilla infused caramel and will have you sighing in salty sweet delight.

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You may think something like this is a little daunting but don’t be afraid, I made everything from scratch in a morning and was enjoying a nibble by 1pm, just in time for a little afternoon coffee break.

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Cookie cakes are the ultimate choice to go with if you can decide between cookie or cake and are great to get creative with and play around with flavours and different ingredients.

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I finished this off with a dash of vanilla salt, you can’t beat good old vanilla and cake of course!

Vanilla Salt Salted Caramel Cookie Cake 9

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Yields – One round, 9 inch cookie cake.

Ingredients

{vanilla salt salted caramel}

  • 125 ml (1/2 cup) Double cream
  • 2 1/2 tablespoons Unsalted butter
  • 1 1 /2 teaspoon Vanilla salt
  • 1 Vanilla Bean
  • 150 grams (3/4 cup) Caster sugar
  • 2 tablespoons Golden syrup
  • 2 tablespoons Water

{cookie cake}

  • 200 grams (14 tablespoons) Unsalted butter at room temperature
  • 200 grams (1 cup) Light brown muscovado sugar
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 1 tablespoon Vanilla Salt Salted Caramel
  • 240 grams + 2 tablespoons (2 cups + 2 tablespoons) Plain flour
  • 1 teaspoons Baking powder
  • 1 teaspoon Vanilla salt
  • 100 grams Toffee Crisp pieces

{vanilla salt salted caramel buttecream}

  • 270 grams (2 1/4 cups) Icing sugar
  • 113 grams (1 stick) Unsalted butter at room temperature
  • 1 tablespoons Milk
  • 2 tablespoons Vanilla salt salted caramel

 

Method

{vanilla salt salted caramel}

  1. In a small pan over a low heat melt the butter in the cream along with the salt and remove from the heat. Add the vanilla bean seeds
  2.  and leave to cool, set aside.
  3. In a large pan add the sugar, golden syrup and water. Gently heat until amber in colour, reduce the heat even more so then add the cream mixture whisking whilst doing so. Remove from the heat and transfer to a sterilized jar.

{cookie cake}

  1. In the bowl of an electric mixer set to high-speed, add the butter and sugar and cream together until you have a smooth, fluffy and light mixture. This should take 5-8 minutes. Scrape down the sides of your bowl. Add the eggs one at time, mixing well after each addition. Scrape down bowl again.
  2. Add the vanilla extract and caramel, mixing to combine.
  3. In a medium bowl whisk together the flour, baking powder and the salt. Slowly add this to the batter and once it’s all been added add the toffee crisp pieces, mixing until just combined. Give a final stir with your spatula and scrape into your cake tin. Smooth over with a palette knife.
  4. Bake for 25-35 minutes or until golden brown and the centre is set. Leave on a wire rack for 10 minutes then remove the out ring and leave to cool completely.

{vanilla salt salted caramel buttercream}

  1. To make the icing add the butter, icing sugar, milk, vanilla salt salted buttercream to the bowl of an electric mixer set to high and mix until smooth and fluffy. If the icing is too runny, add a little more icing sugar or if the icing is too stiff add a little more milk.
  2. To decorate place a 1M icing tip into an icing bag then fold over the bag to the inside is showing. Spoon in the buttercream then pipe little rosettes onto the top of your cookie cake.

Notes

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* To find the vanilla salt recipe click here.

* Store in a cool, dry place away from direct sunlight.

Vanilla Bean Buttercream Filled Victoria Sponge

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A Victoria Sandwich cake to me is a perfect spring /summertime treat. A delightful addition to a Sunday afternoon and a very British cake. Vanilla Bean Buttercream Filled Victoria Sandwich 2

My version I have for you today isn’t technically a Victoria Sandwich cake as I’ve added a buttercream filling alongside cherry jam and I didn’t dust it with caster sugar but the sponge itself is a the rightful cake.

Vanilla Bean Buttercream Filled Victoria Sandwich 3

You see to name your cake a Victoria Sandwich Cake you can only fill it with Jam, the only flavour that makes it a traditional one is raspberry jam and you mustn’t have any other filling. You must however add a sprinkling of caster sugar to finish things off. According to the WI that is a classic Victoria Sandwich Cake.

Vanilla Bean Buttercream Filled Victoria Sandwich 4

The WI stands for The Woman’s Institute and was founded in 1915 to encourage women to be more involved with producing food during the First World War. Nowadays if you’re a member of the WI you can take part in all manner of things, crafts, gardening, cooking and baking. They even had a cookery book. To read more about The WI click here.

Vanilla Bean Buttercream Filled Victoria Sandwich 5

My cake is the same recipe that the WI use compromising of equal amounts of butter,  sugar, eggs and flour. I added a dash of salt and a whole vanilla bean. The vanilla seeds speckle the sponge and permeate the cake with beautiful vanillary notes.

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To ensure a light and pillowly sponge it all comes down to the creaming method. Make sure you cream your butter and sugar until you end up with a creamy, fluffy and lighter in colour mixture. To nail this it may take around 10 minutes but it’s worth the while.

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This kind of sponge cake makes the great starting point for multiple layer cakes, flavouring it with whatever you see fit. Get creative and play around. It makes a great base for a multitude of combinations.

Vanilla Bean Buttercream Filled Victoria Sandwich 8

I enjoyed my vanilla sponge with a vanilla buttercream filling along with good quality cherry jam. With the warmer weather hopefully fast approaching this is the kind of cake you want as you sit and relax in the suns warming and nourishing rays.

Vanilla Bean Buttercream Filled Victoria Sandwich 9

 

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Yields – One, round 8 inch Cake.

Ingredients

{vanilla sponge}

  • 170 grams (1 1/4 sticks) Unsalted butter at room temperature
  • 170 grams (3/4 cup + 2 tablespoons) Caster sugar
  • 3 Large eggs, lightly whisked
  • 1 Vanilla Bean
  • 170 grams (1 1/2 cups – 1 tablespoon) Self raising flour
  • Pinch of Maldon sea salt

{vanilla buttercream & filling}

  • 200 grams (1 1/2 cups) Icing sugar, sifted
  • 70 grams ( 1/3 cup) Unsalted butter at room temperature
  • 1 teaspoon Pure Vanilla extract
  • Milk
  • Cherry Jam

Method

  1. Pre-heat the oven to 160c (320F) and grease two round 8 inch baking tins then line with parchment. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together on medium speed the butter and sugar until you have a smooth, creamy and fluffy mixture. This should between 5-10 minutes. Scrape down your bowl with a spatula.
  3. Gradually add the beaten egg mixture then vanilla bean seeds and mix until combined.
  4. Remove from the stand and sift over the flour then add the salt. Gently fold everything together until the flour just disappears. Divide equally between the two tins, smooth the surface and bake for 20-25 minutes or until a cake tester inserted into the centre comes out clean.
  5. Leave in the tin on a wire rack for 15 minutes then transfer to the wire rack to cool completely.
  6. For the buttercream add the icing sugar, butter and vanilla extract to the bowl of an electric mixer fitted with a paddle attachment. Add a dash of milk then on medium speed mix together until you have a smooth icing, adding more milk if necessary.
  7. Place on of the cake layer top side down on a plate then pipe or spread the buttercream on top then add a layer on jam. Don’t bring the jam layer right to edges, leave about 1 inch. Place the other cake layer, top side up on top and serve.

Notes

* Recipe adapted from Good Food Magazine, April 2015 Issue.

* To pipe the icing on I used a Wilton 1M tip.

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Sweet and Savoury Sunday #105

 

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Welcome to week #105 of Sweet & Savoury Sundays!
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Hi everyone, hope your having a nice weekend, have you been baking much? I’ve got a classic British cake recipe that I can’t wait to share with you all this week, It’s light, airy and a perfect spring or summertime treat.
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Baking In Pyjamas Favourites:
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Chocolate Banana Cream Pie Cake by The Simple Sweet Life
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Lemon Chesecake Bites Main ps
Lemon Coconut Cheesecake Bites by In Good Flavour 
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Most viewed link this week
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Upside down Apple Cake by Sparkling Shoes Girl
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