All the delicious flavours of Arnotts Wagon Wheels - chocolate, marshmallow and raspberry jam - in an impressive giant cake!
The ingredient of Giant Wagon Wheel cake
- 125g butter, chopped, at room temperature
- 140g (2/3 cup) caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 300g (2 cups) self-raising flour
- 185ml (3/4 cup) milk
- 230g (2/3 cup) raspberry jam
- 2 x 190g pkts Arnottu2019s Wagon Wheels Original Minis biscuits
- Icing sugar, to dust
- 11/2 tablespoons powdered gelatine
- 155g (3/4 cup) caster sugar
- 1 tsp vanilla extract
- Pink food gel, to tint
- 150g (1 cup) plain flour
- 2 tbs icing sugar
- 100g butter, chilled, chopped
- 1 egg yolk
- 1 tablespoon iced water
- 300g dark chocolate, finely chopped
- 200ml pouring cream
The instruction how to make Giant Wagon Wheel cake
- Preheat oven to 180C/160C fan forced. Grease a round 20cm cake pan and line the base and side with baking paper. Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the flour and milk in 2 alternating batches, until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning onto a wire rack to cool completely.
- Meanwhile, to make the marshmallow, clean the cake pan, then lightly grease and line with plastic wrap, smoothing out as many creases as possible. Dust plastic wrap lightly with icing sugar. Line a tray with baking paper and dust with icing sugar. Place 80ml (1/3 cup) cold water in a small bowl. Sprinkle with the gelatine and whisk until combined. Stir the sugar and 80ml (1/3 cup) water in a saucepan over low heat, brushing down the side of the pan with a wet pastry brush, for 3 minutes or until the sugar dissolves. Add the gelatine mixture and stir until the gelatine dissolves and the mixture is clear. Stir in the vanilla. Transfer to a large bowl. Set aside for 15 minutes to cool to room temperature. Use a stand mixer to beat for 10 minutes or until the mixture is thick and a ribbon trail forms when the beaters are lifted.
- While you are beating the marshmallow, carefully stand a piping bag fitted with a 1cm plain nozzle upright in a tall glass. Use a small paintbrush to very lightly paint 2 even stripes of food gel down the inside length of the bag. Brush over the stripes again with a damp paintbrush to thicken the stripes and make the gel thinner.
- Working quickly, spoon about 1 cup marshmallow mixture into the piping bag. Pipe small teardrops onto the lined tray. Quickly spread the remaining marshmallow into the prepared pan, smoothing the surface. Dust with icing sugar and cover with plastic wrap, pressing lightly to cover the surface. Set aside for 2 hours to set.
- To make the biscuit, line a baking tray with baking paper. Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and iced water and process until the mixture forms a smooth dough, adding a little extra iced water if needed. Turn out onto a lightly floured surface and knead lightly until smooth. Divide into 2 portions and shape into discs. Wrap in plastic wrap and place in the fridge for 15 minutes. Roll the discs out on a lightly floured surface and cut into 20cm rounds using a cake pan as a guide. Place the biscuit rounds on the prepared tray. Prick all over with a fork. Bake for 10 minutes or until cooked and lightly browned. Set aside, still on the tray, to cool.
- For the ganache, place the chocolate in a heatproof bowl. Place the cream in a saucepan over medium heat and bring just to the boil. Pour over the chocolate. Set aside for 1 minute. Stir until smooth.
- Use a large, sharp knife to trim the top of the cake to flatten. Carefully cut the cake in half horizontally. Place a biscuit round on a board and spread with one-quarter of the jam. Top with a cake layer. Spread the cake with one-third of the remaining jam. Carefully unwrap the marshmallow in the cake pan and place on top. Spread the marshmallow with half the remaining jam. Top with the remaining cake layer and spread with the remaining jam. Top with the remaining biscuit round. Trim the edges of cake if necessary, so the cake is as even as possible before coating with ganache.
- Carefully transfer the cake to a wire rack over a baking tray. Spread the ganache evenly over the top and sides. Set aside to set. Decorate with the whole and halved Wagon Wheels and marshmallow teardrops.
Nutritions of Giant Wagon Wheel cakefatContent: