Now if this isn't the easiest dessert cake you have ever made, I will need to know WHY!! It is moist, more-ish and takes less time than Betty Crocker! You can make the cake without the swirl (but why would you, unless there was a cream cheese shortage or something)…? It is fantastic for a crowd as it really does make a huge cake. The size baking tin you use is up to you, but I recommend a very large one, that you might normally roast meat in…really, its that big!
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- 250 Grams cream cheese
- 110 Grams raw caster sugar BUY
- 3 eggs
- 1 Tablespoon vanilla extract BUY
- 50 Grams bakers or strong flour BUY
The Mud Cake
- 460 Grams raw caster sugar BUY
- 500 Grams SR flour
- 50 Gram Grams cocoa powder BUY
- Pinches pink salt flakes BUY
- 1 Teaspoon bicarb soda
- 430 Grams cool water
- 65 Grams Balsamic Vinegar
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons vanilla bean paste BUY
If using an oven, place a large tray of water on the bottom shelf of your oven and preheat to 180ºC. Butter and flour large baking dish, we are talking lasagne size. 34 cm x 24cm BIG!
Place all swirl ingredients into Thermomix bowl and blend 10 se/speed 6. Scrape down sides of bowl and repeat. Remove from bowl and set aside.
Place all cake ingredients into Thermomix bowl and blend 30 sec/speed 6.
Scrape down and repeat. Pour into prepared baking dish.
Dollop the Swirl mixture on top of the cake and use a fork or skewer to marble the swirl.
Process in Combi steam oven for 1 hour or until set in the centre or bake for 45-60 minutes above tray of water.
Serve warm or cold with cream, ice cream, custard, stewed fruit, fresh raspberries, strawberries, mango…Bon appetit.
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