The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26475/the-great-australian-bake-off-iced-vovo-layer-cake

LifestyleFOOD.com.au

Is this the ultimate cake? Ahead of season 3 of The Great Australian Bake Off, we're revealing the recipe to our towering, decadent iced vovo. Featuring layers of coconut biscuit, raspberry jam, pink marshmallow, and white chocolate curls - this is true baking indulgence. 

Ingredients

  • Bakes Swiss meringue waves

  • 5 egg whites

  • 300g caster sugar

  • Vanilla butter cake

  • 175g unsalted butter, room temperature

  • 185g caster sugar

  • 1 teaspoon vanilla extract

  • 3 whole eggs

  • 225g self-raising flour

  • 1 tablespoon custard powder

  • 1 ¼ teaspoon baking powder

  • Pinch salt

  • 100ml full cream milk

  • Coconut biscuit

  • 200g shortbread biscuit broken into smaller pieces

  • 1 cup corn flakes

  • ½ cup shredded coconut

  • 60g butter, melted

  • 1 egg

  • Lemon cheesecake

  • ¼ cup (60ml) cold water

  • 2 teaspoons powder gelatine

  • 250g cream cheese, room temperature

  • 395g can sweeten condensed milk

  • 1/3 cup (80ml) freshly squeezed lemon juice

  • 1 teaspoon vanilla extract

  • 300ml thickened cream

  • Raspberry jam

  • 500g jar raspberry jam

  • ½ cup jam sugar

  • 1 teaspoon citric acid

  • Pink marshmallow

  • 220g caster sugar

  • 1 teaspoon vanilla essence

  • 2/3 cup water

  • 1 ½ tablespoons powder gelatine

  • ¼ teaspoon pink food colouring (we used rose pink from Queen)

  • Swiss meringue buttercream

  • 8 egg whites

  • 480g caster sugar

  • 750g butter, chopped, room temperature

  • Pink food colouring

  • White chocolate curls

  • 180g white chocolate

Method

  • Bakes Swiss meringue waves:

  • 1.

    Pre heat oven to 100°C. Grease and line 3 oven trays with baking paper.

  • 2.

    Place a medium saucepan filled halfway with water on the stove. Bring to the boil.

  • 3.

    Meanwhile, mix sugar and egg whites into a medium heatproof bowl of an electric mixer. Fit mixer with the whisk attachment.

  • 4.

    Place bowl over boiling water, reduce heat to low. Whisk mixture occasionally until it reaches 71°C in a candy thermometer. Transfer bowl to mixer and whisk on medium-high speed until cool.

  • 5.

    Transfer meringue to a piping bag fitted with a Saint Honore nozzle. Pipe waves on trays and bake for 1 hour or until crisp but still white in colour. Cool completely then keep in an airtight container until required.

  • Vanilla butter cake:

  • 1.

    Preheat oven to 180°C (160°C fan forced). Grease and line base and sides of a 22cm round cake pan.

  • 2.

    In a medium bowl of an electric mixer, fitted with the paddle attachment, beat butter and sugar until light and fluffy on medium-low speed, 3 minutes. Scrape the sides of the bowl to ensure all butter is incorporated. Add vanilla, then eggs, one by one mixing well after each addition.

  • 3.

    Meanwhile, sift dry ingredients over a mixing bowl. With the mixer on the lowest speed setting add flour mixture and milk alternating the two. Mix until all incorporated. Transfer batter to prepared cake pan. Use a small palette knife to smooth the top to a flat surface.

  • 4.

    Bake on the medium-low part of the oven for 45 minutes. Cool in pan 10 minutes before transferring to a wire rack to cool completely.

  • 5.

    Once cake is cool, use a serrated knife to remove all brown crust. Cut cake into 2 x 1,5cm thick slices. You will not use the trimmings for this cake. Wrap cake slices in cling film and reserve until required.

  • Coconut biscuit:

  • 1.

    Preheat oven to 170°C. Grease and line 20cm round cake pan.

  • 2.

    In a food processor, pulse biscuit, corn flakes and coconut to medium crumbs. Add butter and egg and pulse until well combined.

  • 3.

    Press biscuit mixture into prepared pan to an even layer. Bake 15 minutes. Cool.

  • Lemon cheesecake:

  • 1.

    Grease and line base and sides of a 20cm cake pan with baking paper.

  • 2.

    Place water in a small glass bowl, rain gelatine over and stand 5 minutes until gelatine blooms.

  • 3.

    In a medium bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Scrape the sides of the bowl from time to time making sure there are no cream cheese lumps. With the machine running on low speed, slowly add condensed milk, then lemon juice and vanilla. Mix until well combined and smooth.

  • 4.

    Meanwhile, microwave gelatine for 20 seconds then stir. If not completely fluid, microwave one more time for 20 seconds. Mix it into cream cheese mixture followed by cream. Note: do not whip the cream. You do not want this layer too fluffy as it the third lowest layer in the cake.

  • 5.

    Pour cream cheese mixture into prepared pan and use a small offset palette knife to level the top to a flat surface.

  • 6.

    Refrigerate, covered for 6 hours or overnight.

  • Raspberry jam:

  • 1.

    In a medium saucepan, combine all ingredients and bring it to boil stirring occasionally.

  • 2.

    Place a candy thermometer into jam and cook it until it reaches 105°C. Remove jam from the heat and cool completely.

  • Pink marshmallow:

  • 1.

    Grease and line base and sides of a 20cm cake pan with baking paper.

  • 2.

    Place sugar, vanilla and ¼ cup of water into a medium bowl of an electric mixer fitted with the whisk attachment. Mix it on low speed.

  • 3.

    Meanwhile, place remaining water in a small glass bowl. Rain gelatine over water in 3 batches mixing after each addition. Stand 3 minutes. Do not worry if there are some lumps at this point.

  • 4.

    Microwave gelatine mixture 20 seconds. Stir and microwave again until there are no lumps. Careful not to overheat gelatine. Pass it through a fine sieve if you could not get rid of the small lumps and pour everything quickly into sugar mixture. Turn machine speed to medium-high and whisk for 5 minutes.

  • 5.

    Add food colouring and mix well.

  • 6.

    Use a blow torch to heat up the sides of the bowl so marshmallow is soft and playable. You can skip this step if you feel confident that you will be able to flatten the marshmallow into cake pan.

  • 7.

    Working quickly, pour marshmallow into prepared cake pan and use a small offset palette knife to level top to a flat surface. Stand 30 minutes or until cooled completely.

  • Swiss meringue buttercream:

  • 1.

    Place a medium saucepan filled halfway with water on the stove. Bring to the boil.

  • 2.

    Meanwhile, mix sugar and egg whites into a medium heatproof bowl of an electric mixer. Fit mixer with the whisk attachment.

  • 3.

    Place bowl over boiling water, reduce heat to low. Whisk mixture occasionally until it reaches 71°C in a candy thermometer. Transfer bowl to mixer and whisk on medium-high speed until cool to touch.

  • 4.

    Add butter little by little mixing well after each addition. You may need a bit more or a bit less butter. Buttercream changes consistency once ready. Watch it and you will notice.

  • 5.

    Tint only about 2 cups of buttercream pink to desired tone.

  • White chocolate curls:

  • 1.

    Cut chocolate block into 2 x 3 squares (roughly 4cm x 9cm) and place it flat side up on a plate. Microwave it for 10 seconds.

  • 2.

    Hold chocolate with one hand and use a vegetable peeler to shave chocolate curls off the block. Peeler blade should fit perfectly onto shorter side of cut chocolate block. Shave it from top to bottom. Microwave a little longer if chocolate starts to break.

  • 3.

    Repeat process with remaining chocolate.

  • 4.

    Place chocolate curls onto a tray and reserve in a cool place until required.

  • Assemble cake:

  • 1.

    Use a small palette knife to smear a little white buttercream on the base of chosen cake stand. Place biscuit base over it. Cover biscuit layer all over with a very thin layer of white buttercream. Scrape off any excess.

  • 2.

    Place one cake layer on top. Smear with white buttercream. Very thin layer. Top with the cheesecake layer and again cover with a thin layer of buttercream then the second cake layer.

  • 3.

    Place some buttercream into a piping bag fitted with a 0.5cm nozzle. Pipe a circle around the edge of cake to form a little dam. Flood with jam. Allow jam to settle to a flat surface or use a small palette knife to help jam meet the buttercream. Top with marshmallow layer. Refrigerate 10 minutes.

  • 4.

    Mask cake with white buttercream. Refrigerate 10 minutes.

  • 5.

    Apply a generous amount of pink buttercream around the bottom of cake. Allow some pink buttercream to be higher up the cake than other parts. This is what will give you the ombre effect. Apply white buttercream on the top. White and pink buttercream should meet two-thirds of the way up the sides of the cake. Use a large palette knife or a tall cake scraper to smooth out the sides and top of the cake. Drag buttercream around the cake to make an ombre effect. Smooth top of cake to a flat surface. Refrigerate 1 hour.

  • 6.

    Spoon remaining buttercream on top of the cake. Arrange baked meringue waves and white chocolate on top. Refrigerate until required.

Nutritional information

Nutritional analysis per serving (54 servings)

  • Energy 390kj
  • Fat Total 22g
  • Saturated Fat 13g
  • Protein 3g
  • Carbohydrate 45g
  • Sugar 37g
  • Sodium 83mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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6 comments • 1 rating
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Posted by Merren5Report
I made this cake for Australia Day. Was a cool cake, but it's still sitting in the fridge barely eaten. WAY too sweet, even for my sweet tooth husband. If I were to make it again, I'd just have the biscuit, cake and cheesecake with a normal cream cheese icing. The other components just make it too much. We all felt quite sick after the first try with only a small slice. Was nice to learn how to make marshmallow if I ever want to make some.
Posted by Emma2507Report
Thinking of making this for my mums bday .. is it any good??
Posted by Merren5Report
BUTTERCREAM!!!
8 egg whites
480g caster sugar
750g butter, chopped, room temperature
Pink food colouring
Posted by Merren5Report
I'm halfway through making this cake for Australia Day tomorrow and just realised there's no ingredients for the buttercream!!! Any chance this can be updated ASAP??
Posted by Robin25Report
The ingredients for the Swiss Buttercream are missing
Posted by Merren5Report
Robin25 see my comment below. They are fixing it!