Recipe by Toya Santa
See more of Toya’s creations: instagram.com/scrumptomunchies
Toya's Nutella and Caramel Churro Cake
Winning Viewer Recipe
Prep time: 3 hours
Cook time: 30 minutes
Churro Dough
○ 2 cups (475ml) water
○ ½ cup (120g) butter
○ ½ teaspoon (2.5ml) salt
○ 3 tablespoon (38g) sugar
○ 2 cups (240g) flour
○ ½ teaspoon (2.5ml) cinnamon
○ 1 teaspoon (5 ml) baking powder
○ 2 eggs, beaten
○ 1 teaspoon (5ml) vanilla extract
Whipped Cream
○ 2 cups (475ml) heavy cream
○ 2 tablespoon (13g) powdered sugar
○ 1 teaspoon (5ml) vanilla extract
Cinnamon Sugar
○ ¼ cup (50g) sugar
○ 1 teaspoon (5ml) cinnamon
Garnish
○ Vanilla Ice cream
○ ¼ teaspoon (1.25ml) cinnamon
○ Chocolate balls 1pack
○ Oreos 1pack
Method
- In a medium sized bowl whisk together flour, cinnamon and baking powder. Set aside.
- Then in a small bowl whisk together eggs and villa extract. Set aside.
- In a large saucepan combine water, butter, salt and sugar. Bring to a boil until butter is melted and sugar dissolved.
- Add the flour butter to the butter mixture, mixing with a wooden spoon until combined. Then turn off the heat and move pan to a cool burner. Allow mixture to cool slightly and then add the beaten egg mixture, beating quickly with the spoon until eggs are incorporated and batter is formed.
- Transfer batter to a pastry bag, fitted with a large star tip.
- Line a cookie sheet with parchment paper. Pipe 8 large circles of batter on paper, creating a circle with 3 rings.
- Place cookie sheet in freezer for a minimum of 2 hours.
- Heat vegetable oil in a large pot/pan/fryer until a candy thermometer registers 375F.
- Combine ¼ cup of sugar with 1 teaspoon of cinnamon whisk together and set aside.
- Slowly drop in 2 circles of frozen churro dough into the oil with a slotted spoon or spider. Fry on both sides until golden brown and cooked through. Allow oil to get back up to temperature in between frying.
- Transfer to a cookie sheet lined with paper towel and rack to allow grease to drain. Sprinkle churro disks with cinnamon sugar topping.
- Use electric beaters to beat the cream in a bowl until firm peaks form. Place 1 churro disc on a serving plate. Top with one-fifth of the cinnamon cream crush oreo cookies and drizzle with 60ml (1/4 cup) caramel. Repeat with remaining churro discs, cinnamon cream,oreos and caramel.
- Add bits of chocolate balls randomly and on top to garnish the cake.
- Cut and serve the same day.
Notes
- If your churros are browning quickly but then raw inside it means your oil is too hot. Use a candy thermometer to assure that the oil stays at 375F. Any higher and you will have crispy churros with raw centers.
- Don’t skip the freezing part! Otherwise your churros won’t stay in a neat disk, but will fall apart in the oil. The freezing keeps the intact.
