Bake Along #139 – Twix Cake

I have been longing for years to make this cake and I am mighty happy to have finished making it today. I am also in love with how the cake has turned out. Its is much more delicious than the original itself. The caramel here is divinely delicious. Simple components put together to mimic the famous Twix chocolate.

A simple vanilla cake is baked in a loaf pan. the height of the cake is kept minimum to mimic the original. Luscious caramel sauce is carefully made with a dash of salt that is layered on top of the vanilla cake. The whole thing is frozen and milk chocolate is used to cover and seal it up. Three simple steps to take a way to heaven and get back

Ingredients:

Vanilla loaf:

Unsalted butter – 55 gms
Sugar – 1/2 cup
Egg – 1
All-purpose flour – 3/4 cup
Baking powder – 1 teaspoon
Salt – 1/8 teaspoon
Milk – 1/4 cup

Caramel Sauce:

Sugar – 150 gms
Butter – 75 gms
Dairy fresh cream – 1/4 cup plus 2 tablespoons
Salt – 1/4 teaspoon
Milk compound – 500 gms
Egg substitute – Flaxmeal replacement as in the link

Method:

1. Pre-heat oven to 170 degree C. Butter a 9 by 3 inch loaf pan and line it up with butter paper.

2. Sift together all-purpose flour, baking powder and salt. Set aside.

3. Mix together milk and vanilla. Set aside.

4. Add butter into the bowl of your electric beater. Beat on medium speed for 1 minute until the butter becomes light and fluffy.

5. Add the sugar to the fluffy butter and beat on medium high speed for 4 to 5 minutes until the mixture becomes creamy, pale and light.

6. Add the egg and beat on medium high speed for 1 minute until the egg is completely combined.

7. Add flour in 3 parts and milk mixture in 2 parts, beating just until combined after each addition, starting and ending with the flour.

8. Pour the batter into the prepared tin and level the top. Bake in the pre-heated oven at 170 degrees for 15 to 20 minutes or until a toothpick inserted into the center of the cake comes out clean.

9. Cool on wire rack for 10 minutes. Cling wrap the cake and freeze for few hours.

Caramel Sauce:
10. Add the sugar in a heavy bottomed saucepan, preferably a non stick one.

11. Keep the saucepan over medium flame. Do not use a spoon or spatula. Use the handle of the saucepan and keep swirling to avoid burning of sugar. Do not let it smoke. Keep removing it off the flame until sugar dissolves.

12. Wait until the caramel colour becomes deep, but not burnt. Do not let the sugar to caramelize before all the sugar is melted. For this, you need to keep lifting the saucepan away from heat if it begins to smoke, continue swirling and let the heat get all the sugar melted, as the caramelization process continues to happen gradually.

13. Take all precaution, until the caramel gets to the right colour and sugar is also all melted. If you have smoked up the caramel and if it tastes burnt, you might have to trash it and start over again.

14. Remove the caramel from heat, and pour the cream gently in a slow stream, a little at a time. Keep stirring as you add the cream. If you add all the cream together, the caramel would crystallize. Care needs to be taken in this step

15. Add the butter and put the caramel back on low flame and keep stirring until butter is fully melted.

16. Increase flame to medium and keep stirring for 4 to 6 minutes to thicken up the sauce. Let cool completely.

Assembly:
17. Line up the loaf pan with butter paper hanging from either sides.

18. Place the vanilla loaf into the prepared loaf pan.

19. Pour over the caramel sauce on top of the cake.

20. Use an offset spatula and level the top. Freeze it for 2 hours.

21. Lift the set cake by pulling out the butter paper hang. Place the cake on top of a wire rack with a baking tray underneath

22. Melt the compound and while its not very hot, pour over the cake, making sure you cover top and all the sides of the cake. (Here is where I made the mistake. I used dark chocolate, later realized twix has milk chocolate cover, later I had to wait until I got stock of milk chocolate and did a final finishing )