Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Dates Puree:
- 300g dates, pitted & roughly diced
- 350g water
- 5g baking soda
- Cake Batter:
- 1g vanilla essence
- 130g Anchor Unsalted Butter, room temp
- 70g brown sugar
- 2g salt
- 130g eggs (about 3nos)
- 15g baking powder
- 160g cake flour
- Crust Base:
- 120g digestive biscuit, crushed
- 60g Anchor Unsalted Butter, melted
- 10g castor sugar
- 1g salt
- Caramel Mousse:
- 120g sugar
- 30g glucose
- 180g Anchor UHT Full Cream Milk
- 180g Anchor Whipping Cream
- 2g salt
- 110g egg yolk
- 10g gelatine, bloomed with 50g cold water
- 130g Anchor Whipping Cream, soft whipped
- Chantilly Cream:
- 150g Anchor Whipping Cream
- 10g icing sugar
Instructions
- To prepare dates puree:
- In a large sauce pot, combine water and dates bring to boil and allow to boil for 1 minute, stir in baking soda and boil for another 15 seconds, then remove from heat. *Caution, it will bubble up a lot when baking soda is added, make sure your pot is tall enough!
- Mash the dates a bit with a fork. Allow mixture to cool for 30mins.
- To prepare the cake batter (this recipe makes 2):
- Preheat oven to 150°C - 155°C, with fan.
- Prepare a 7"x7" square shape ring mould, grease sides with butter coat all sides with flour tap out the excess flour, wrap base with aluminium foil, set aside until needed.
- In a stand mixer, using the paddle attachment beat Anchor unsalted butter, brown sugar, salt and vanilla essence on low speed, then gradually increase speed to medium-high for 5-6mins or until thick and fluffy.
- Add eggs 1 at a time, waiting until each one is incorporated before adding the next one. In between, stop and scrape the sides and bottom of the bowl.
- Gradually add in cooled date puree on medium speed.
- With stand mixer still on low speed, sift baking powder and cake flour together and fold into the date mixture.
- Pour date mixture into spring form pan. Bake for 50mins to 55mins.
- Allow to cool until warm enough to handle, remove from mould and cool on cooling rack. After cake is cooled, cut to 2cm thickness. (You will get 2 cake base)
- To prepare crust base:
- Preheat oven to 155°C- 160°C, with fan.
- Mix everything together until evenly combined, then press into a 7" square shaped ring mould, bake for 10mins, set aside to cool. Chill in fridge for 30mins.
- To make caramel mousse:
- Mix sugar and glucose in a sauce pan, cook until caramel stage.
- Add in warm milk, cream and salt gradually to stop the cooking process. Caution, it will sizzle!
- Add egg yolks and cook until 84°C.
- Add in bloomed gelatine, chill caramel mixture to 38°C-40°C
- Fold in soft whipped cream.
- To Assemble:
- Prepare a 7"x7"x1.5" square shaped ring mould. Wrap the base with food wrap.
- Place crust base, spread a bit of caramel mousse then place date pudding on crust base.
- Pour caramel mousse until 2cm thick. Place in freezer for 8 hours.
- Remove from freezer, unmould and portion, cut with hot knife.
- Whip Anchor whipping cream with icing sugar until peak transfer to pipping bag for garnish. Enjoy!
