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 SR flour
- 460 Grams Raw Caster Sugar BUY
- 500 Grams SR flour
- 40 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…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 Cream Cheese Swirl 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 IN tray of water.
Serve warm or cold with cream, ice cream, custard, stewed fruit, fresh raspberries, strawberries, mango…Bon appetit.
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