Recipe may contain gluten, milk, fish, soy and sesame.
The churros in this cake are baked not fried, so you can tell yourself this is a ‘healthier’ version when you’re devouring the layers of creamy, fluffy, caramel goodness.
120g unsalted butter, chopped
2 tbsp caster sugar
1/2 tsp salt
150g (1 cup) plain flour
750ml (3 cups) thickened cream
2 tsp ground cinnamon
310ml (1 1/4 cup) caramel spread
155g (3/4 cup) caster sugar
3 tsp ground cinnamon
6 Method Steps
Step 1Preheat oven to 180°C/160°C fan forced. Bring 1 cup (250ml) water, butter(120g unsalted butter, chopped), sugar (2 tbsp caster sugar) and salt (1/2 tsp salt) to the boil in a saucepan over medium heat, stirring constantly. Add flour (150g (1 cup) plain flour) and stir for 1 minute or until dough comes away from the side of the pan. Remove from heat. Set aside for 10 minutes to cool slightly.
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Step 2Transfer dough to a large bowl. Use electric beaters to beat the eggs (4 eggs), 1 at a time, into the dough, beating well after each addition. Spoon into a large piping bag fitted with a 1.5cm fluted nozzle.
Step 3To make the cinnamon sugar, combine the sugar (155g (3/4 cup) caster sugar) and cinnamon (3 tsp ground cinnamon) in a small bowl.
Step 4Line 3 large baking trays with baking paper. Trace around the base of a 15cm plate to make 5 circles on the paper. Turn paper ink-side down. Pipe a ring of churro dough around edge of 1 circle. Continue to pipe rings of dough inside the larger ring, leaving a small gap between each ring, until circle is full. Sprinkle with 1 tbsp of cinnamon sugar. Repeat with remaining churro dough and cinnamon sugar to make 5 cakes.
Step 5Bake for 35 minutes or until golden brown. Flip churro discs over. Bake for a further 30 minutes or until golden and cooked through. Lightly spray top of each churro disc with oil and sprinkle each with 1 tbs cinnamon sugar. Set aside to cool completely.
Step 6Use electric beaters to beat the cream (750ml (3 cups) thickened cream) and cinnamon (2 tsp ground cinnamon) in a bowl until firm peaks form. Place 1 churro disc on a serving plate. Top with one-fifth of the cinnamon cream and drizzle with 60ml (1/4 cup) caramel. Repeat with remaining churro discs, cinnamon cream and caramel. Serve the same day.