Bake That Thing! - Bok Friday Bakes with Imtiyaaz Hart
Bok Friday calls for sweet treats!
Ingredients:
SPONGE:
- 5 large eggs, separated
180 g caster sugar, divided - 1 tsp vanilla extract
- 125 ml milk
- 150 g cake flour
- 1½ tsp baking powder
- ¼ tsp salt
MARULA CREAM SOAK:
- 1 x 385 g tin evaporated milk
- 1 x 385 g tin condensed milk
- 250 ml fresh cream
- 125 ml marula cream liqueur
TO FINISH:
- 500 ml fresh cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Caramel sauce, for drizzling
- Dark chocolate curls
- Green-and-gold sprinkles, optional
How To Make Marula Cream Tres Leches
1. Preheat the oven to 180°C. Grease and line a 23 x 33 cm baking dish.
2. Beat the egg yolks with 130 g of the caster sugar until pale and thick. Mix in the vanilla and milk.
3. Sift together the flour, baking powder and salt, then gently fold into the yolk mixture.
4. In a clean bowl, whisk the egg whites to soft peaks. Gradually add the remaining 50 g caster sugar and whisk to glossy stiff peaks. Fold the whites gently into the batter.
5. Pour into the prepared dish and bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean. Cool completely.
6. Whisk together the evaporated milk, condensed milk, cream and marula cream liqueur.
7. Poke holes all over the cooled sponge with a skewer. Slowly pour over the milk mixture, allowing it to soak in between additions. Cover and refrigerate for at least 4 hours, preferably overnight.
8. Whip the cream with the icing sugar and vanilla to soft peaks. Spread over the chilled cake and finish with caramel, chocolate curls and optional green-and-gold sprinkles.
ALCOHOL-FREE OPTION:
Replace the marula cream liqueur with an additional 125 ml fresh cream and 1 tsp caramel or vanilla extract
Ingredients:
BROWNIES:
- 200 g butter
- 200 g dark chocolate, chopped
- 250 g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 100 g cake flour
- 30 g cocoa powder
- ½ tsp salt
- 100 g milk chocolate, chopped
CARAMEL CREAM TOPPING:
- 250 ml fresh cream
- ½ x 360 g tin caramel treat
- 2 x 49 g peppermint crisp chocolate bars, crushed
- Green-and-gold sprinkles, optional
How To Make Peppermint Crisp Brownie Bites
1. Preheat the oven to 180°C. Grease and line a 20 x 30 cm baking tin.
2. Melt the butter and dark chocolate together, then set aside to cool slightly.
3. Whisk the sugar, eggs and vanilla until combined. Slowly whisk in the melted chocolate mixture.
4. Sift in the flour, cocoa powder and salt. Fold until just combined, then fold through the chopped milk chocolate.
5. Spread the batter evenly in the tin and bake for 22–25 minutes. The edges should be set while the centre remains slightly soft. Cool completely.
6. Lift the brownie from the tin and cut into 24 bite-sized squares.
7. Whip the cream to soft peaks. Loosen the caramel in a separate bowl, then gently fold it through the cream. Transfer to a piping bag.
8. Pipe caramel cream onto each brownie bite and finish with crushed peppermint chocolate and optional green-and-gold sprinkles. Keep chilled until serving.
MAKE-AHEAD TIP:
Bake and cut the brownies the day before. Store them airtight and add the caramel cream and peppermint topping shortly before serving.