Recipe of the day: Gold vanilla toffee apple cake

This delightful dessert combines the rich flavours of vanilla and toffee with the tartness of mini apples, in a creamy, velvety buttercream icing.

An easy-to-make cake, perfect for special occasions, including birthday celebrations.

ALSO READ: Recipe of the day: Cheesy ‘Pap’ falafels

Gold vanilla toffee apple cake

Ingredients

• 500 gram Sasko Vanilla Flavoured Bake Mix.
• 1 Can Mini apples (Crab Apples)
• 200-gram Granulated White Sugar

Buttercream Icing

• 1 cup unsalted butter, softened to room temperature 230g
• 4-5 cups icing sugar sifted 480-600g
• 1/4 cup fresh cream, at room temperature 60ml
• 2tsps pure vanilla extract
• Salt
• Gold Confectioners paint

Method

1. Follow the instructions on the SASKO Vanilla Flavoured Bake Mix.
2. Divide the batter evenly into 2 20cm springform cake pans lined with baking paper and well-greased.
3. Back as instructed and allow to cool completely.
4. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
5. Add 4 and 1/2 cups confectioners’ sugar, heavy cream, and vanilla extract.
6. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
7. Taste. Add a pinch of salt if the icing is too sweet.
8. You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

*This recipe was sourced from Mynhardt Joubert with permission.

Gold vanilla toffee apple cake

A mouth-watering cake perfect for any occasion.

• Author: Mynhardt Joubert
• Prep Time: 15minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Category: Dessert
• Method: Bake
• Cuisine: French

Ingredients

Scale 1x2x3x

• • 500 gram Sasko Vanilla Flavoured Bake Mix.

• • 1 Can mini apples (Crab Apples)

• • 200-gram Granulated White Sugar

Buttercream Icing

• • 1 Cup unsalted butter, softened to room temperature 230g

• • 4–5 Cups Icing sugar sifted 480-600g

• • 1/4 Cup Fresh cream, at room temperature 60ml

• • 2tsps Pure vanilla extract

• • Salt

• • Gold Confectioners paint

Instructions

1. 1. Follow the instructions on the SASKO Vanilla Flavoured Bake Mix.

1. 1. Divide the batter evenly into 2 20cm springform cake pans lined with baking paper and well-greased.

1. 1. Back as instructed and allow to cool completely.

1. 1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

1. 1. Add 4 and 1/2 cups confectioners’ sugar, heavy cream, and vanilla extract.

1. 1. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.

1. 1. Taste. Add a pinch of salt if the icing is too sweet.

1. 1. You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).

NOW READ: Comfort meal for cold weather: Mutton tomato bredie recipe