Sticky Toffee Cake with Caramelised White Chocolate Buttercream
A recipe for a gloriously decadent sticky toffee cake with Swiss meringue and caramelised white chocolate buttercream, drizzled with salted caramel sauce. The perfect celebration cake based on the...
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Cooking tools:
- Stand mixer
- Hand mixer
- Oven
- Mixing bowl
- Heat proof bowl
- Cake pan
- Baking sheet
- Spatula
- Saucepan
- Instant-read thermometer
- Whisk
- Nonstick skillet
- Offset spatula
- Chef's knife
- Cake board
- Serving platter
- Piping bag
- Star nozzle
- Grater
- Kitchen scale
- Measuring cup
- Cake tester
- Refrigerator
- Pastry brush
- Cutting board
- Wooden spoon
- Spoon
- Fine-mesh sieve
Ingredients
- 100g butter
- 280g caster sugar
- 3 eggs
- 300g self raising flour
- 450g water
- 250g dried dates
- 8g bicarbonate of soda
- 120g white chocolate broken into small evenly sized pieces
- 3 egg whites
- 200g caster sugar
- 340g butter at room temperature
- 125g caster sugar
- 75g butter
- 75g whipping cream
- A pinch of salt
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