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  • The Australian Women’s Weekly Food

    Cake time

    Jun 02, 2019 6 minutes
    “This is the ultimate cake to wow guests. We’ve added crunchy roasted peanuts to the classic Gaytime flavours for that delicious biscuit and peanut combo everyone loves.”
    Fran Abdallaoui, Editor, AWW FOOD

    GOLDEN GAYTIME CAKE

    PREP + COOK TIME 1½ HOURS (+ STANDING, COOLING & REFRIGERATION) SERVES 10

    180g white chocolate, chopped coarsely
    150g unsalted butter, chopped
    1¼ cups (275g) caster sugar
    1 cup (250ml) milk
    1½ teaspoons vanilla extract
    2 eggs
    1 cup (150g) self–raising flour
    1 cup (150g) plain flour
    30g sweet malt biscuits, crushed lightly
    30g unsalted roasted peanuts, chopped assorted chocolates (see notes) gold and silver lustre powder, optional

    MALTED BUTTERCREAM

    1/3 cup (80ml) milk, approximately
    1½ cups (180g) malted milk powder
    400g unsalted butter, softened
    2½ cups (400g) icing sugar

    GANACHE

    80g dark chocolate, chopped coarsely
    1/3 cup (80ml) pouring cream

    1 Preheat oven to 160°C/140°C fan. Grease two deep 15cm round cake pans; line bases and sides with two layers of baking paper.

    Stir white chocolate, butter, sugar, milk and vanilla in a medium saucepan over medium heat

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