Vanilla Bundt with Espresso Buttercream & Potato Chip Praline


Serves 12


Prep time: 30 mins

Cooking time: 80 mins


INGREDIENTS

340g salted butter, room temperature

300g caster sugar

150g brown sugar

9 large eggs

525g plain flour

¾ tsp bicarbonate of soda

375g sour cream

2 tsp Dollar Sweets Vanilla Bean Paste


BUTTERCREAM

180g fresh egg whites (about 6 large eggs)

300g caster sugar

240g icing sugar, sifted

1 tsp Dollar Sweets Vanilla Bean Paste

1 tbsp fine instant coffee

170g shortening (Crisco brand is great), at room temperature

450g unsalted butter, at room temperature


POTATO CHIP PRALINE

175g potato chips

200g caster sugar


Preheat oven to 180ºC (160ºC fan).


Grease a Bundt pan with butter and dust the inside with flour, tapping out any excess.


Use a stand mixer or handheld beater to beat butter and sugars together until pale and fluffy.


Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in sour cream and vanilla until combined.


Divide the mixture evenly between prepared tins and spread until level. Bake for 60 mins or until golden in colour and a skewer inserted into the middle comes out clean.


Rest Bundt in the pan for 1 hour before inverting onto a baking rack to cool completely.


To make buttercream, over a double boiler, in a large metal bowl whisk together the caster sugar and the egg whites. Stir constantly until the sugar dissolves completely and is no longer gritty to the touch.


Transfer to the bowl of a stand mixer fitted with a whisk attachment, whisk on high until thick, glossy and white in colour and peaks are very firm (about 10 mins).


Add sifted icing sugar all at once with the mixer on very low speed. Once all of the sugar has been incorporated, add vanilla and coffee, increase speed to med-high and whisk for a further 2 mins.


Add butter and shortening in 2 - 3 fast additions.


Increase speed to high and whisk the buttercream for around 4 - 5 mins until it is smooth and fluffy.


Ice the cooled Bundt with espresso buttercream.


To make potato chip praline, spread chips over a lined baking tray. Melt the sugar in a medium saucepan until golden, then pour evenly over the chips and very carefully toss to coat. Once set hard, transfer to a food processor and blitz until it looks like crumbs. Sprinkle over the cake to serve.