Golden Gaytime Mousse Cake

I recently had a recipe request from my Facebook page. This was exciting for me as it means someone actually reads my blog and their request sounded so tasty; a healthy version of a Golden Gaytime Cheesecake. A Golden Gaytime Icecream is an Aussie icon; A caramel centre with vanilla ice cream, chocolate ganache and a biscuit crumb. Such great flavours!!

This Golden Gaytime Mousse Cake is my version of a Golden Gaytime Cheesecake. It's dairy free as it uses Coconut Cream and Avocado, Gluten Free as it uses Almond Meal and Refined Sugar Free as it uses Maple Syrup. Oh yeah... and it tastes amazing!

Biscuit base; tasty and simple
Chocolate Mousse; avocados are full of healthy fats and this mousse tastes far from healthy.
Vanilla Custard: I love this custard recipe. I first used it in my Valentines Day trifle and it is divine. So amazing!
Caramel Whipped Cream: heaven on a spoon. BEST. THING.EVER!!

This layered mousse cake is worth the extra time. The individual elements themselves aren't hard but it does take time as each layer needs to cool or set before the next is put on. Make sure you don't rush it; the joy of this cake is in the beauty of the layers not in a crating a mushy mess.

GOLDEN GAYTIME MOUSSE CAKE
4 Layers of biscuit, chocolate mousse, vanilla custard and caramel whipped cream; inspired by the Golden Gaytime Icecream.

BISCUIT BASE
INGREDIENTS
3/4 Cup Almond Meal
2 Tablespoons Arrowroot
1/2 Cup Desiccated Coconut
1/2 Tablespoon Coconut Cream
1 Tablespoon melted Coconut Oil
1/2 teaspoon Vanilla Extract
1 Tablespoon Maple Syrup
1/2 Tablespoon Golden Syrup
Pinch Salt

INSTRUCTIONS
Preheat the oven to 175C/350F.
Line and grease a 20cm/8inch round springform cake tin.
Place all the ingredients in a blender and mix until combined.
Alternatively mix by hand.
Once combined press evenly into the base of the prepared tin.
Pierce the base with a knife several times.
Bake for 12-15 minutes, or until slightly brown and cooked through.
Allow to cool completely.

CHOCOLATE MOUSSE
INGREDIENTS
2 medium Avocados
1/3-1/2 Cup Cocoa
1/3-1/2 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1 Tablespoon Milk (of choice)
1-2 Tablespoon Coconut Cream
1 teaspoon Gelatine

INSTRUCTIONS
Remove the flesh from the avocado and place into a blender.
Add 1/3 cup cocoa, 1/3 cup maple syrup, vanilla and milk and blend until smooth.
Taste the mousse and add the additional maple syrup and cocoa if required.
Transfer the Chocolate mixture into the mixing bowl of a kitchen stand mixer, and the coconut cream and whisk until smooth and fluffy.
In a small bowl place 1 tablespoon of water. Sprinkle the gelatine over the water and allow to stand for 5 minutes and thicken.
Place the thickened gelatine in a small saucepan and melt over a very low heat. The gelatine mix needs to be liquid but not hot.
Add the liquid gelatine to the mixing bowl and whisk until combined.
Spread over the biscuit base.
Place in the fridge for a minimum of 2 hours.

VANILLA CUSTARD
INGREDIENTS
300ml Milk of choice
2 teaspoons Vanilla Extract
4 egg yolks
1/4 Cup Maple Syrup
2 1/2 Tablespoons Arrowroot Flour
2 teaspoons Gelatine

INSTRUCTIONS
Place the milk and vanilla in a saucepan.
Bring the mixture to near boiling point over low/medium heat.
Place the egg yolks, maple syrup and arrowroot in the bowl of a kitchen stand mixture (or using an electric hand whisk) and whisk on medium until pale and thick. This may take 3-5 minutes.
Put 1/4 cup of water in a small bowl and sprinkle the gelatine over it.
Allow to sit and thicken for 5 minutes.
With the whisk still on, gently pour the almost boiling milk mixture into the bowl. Do this by pouring the hot liquid down the sides of the bowl.
Return to combined mixture to the saucepan and whisk continually over medium heat until boiling. Continue whisking the boiling mixture for 1 minute.
Lower the heat and add the thickened gelatine.
Whisk until the gelatine dissolves.
Pour the custard into a heat proof bowl and allow to cool.
Once cooled, but not yet set, pour the custard over the mousse and biscuit base in the cake tin.
Smooth the top flat.
Place the cake tin in the fridge and allow to set for a minimum of 2 hours.

CARAMEL WHIPPED CREAM

INGREDIENTS
1 can Coconut Cream, opened and refrigerated over night (should be 1 ½ cups)
6 -8 tablespoons Caramel Sauce (see recipe below)
1 teaspoon Gelatine

INSTRUCTIONS
Remove thickened cream from the can, discarding watery remains.
Place cream in a mixing bowl and whisk on high until thick.
Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin). Add the caramel and continue to whisk until incorporated.
Place 2 Tablespoons of water in a small bowl and sprinkle the gelatine on top.
Allow to sit for 5 minutes and thicken.
Place the thickened gelatine in a small saucepan and melt over a very low heat. The gelatine mix needs to be liquid but not hot.
Add the liquid gelatine to the mixing bowl and whisk until combined.

Spread the caramel cream over the vanilla custard layer.
Place the cake in the fridge overnight.

When ready to serve remove the ringed edge from the tin and place on  as serving tray.
I placed my cake in the freezer for 2 hours before attempting this to prevent the layers from sifting during the process.
Keep refrigerated when not eating...although that won't be for long!!

CARAMEL
INGREDIENTS
1 can Coconut Cream (400ml can)
1/2 Cup Maple Syrup
Dash of salt
2 teaspoons Vanilla Extract

INSTRUCTIONS
Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
Bring mixture to boil, then reduce to medium heat.
Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 15-25 minutes (the timing will vary depending on the quality of your cream. Judge its readiness by the colour and reduction in volume to approximately 1/2 its original size).
Add vanilla and stir
The caramel will be dark golden in colour and delicious.
Allow to cool completely before using (place it in the fridge for a quicker result).

ANZAC Truffles

 "They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them."

The 25th of April is ANZAC Day. It's a special day in Australia where we remember those who have served their country and those who never returned.
It's quite a touching day where people of all ages and backgrounds come together to pay their respects to the men and women who have helped shaped the country we live in today. Without their service we may not be living in the lucky country that we do today.

It's a sad fact that war touches the lives of most people. Whether it be a child wearing their Grandfathers medals, a mother mourning the loss of a child or a wife remembering the last time she saw her husband as he left to serve his country; the effects of war do not discriminate.

The legacy of the ANZAC biscuit can be traced back to WW1. It is told that the biscuits were sent by wives to soldiers overseas as the ingredients did not spoil easily and the biscuits kept well during the long journey to their loved one. The traditional ingredients of an ANZAC biscuit are rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water.

Without wanting to be disrespectful to the ANZAC legacy, I wanted to create a treat that could be enjoyed by those who cannot eat oats (gluten), butter (dairy), or sugar. The traditional flavor of the ANZAC biscuit comes from the Golden Syrup and Coconut, which I have kept, and I used Almond meal in place of the oats.

Enjoy, remember and salute those who have given their lives so that ours may be.

ANZAC TRUFFLES
Makes 14

INGREDIENTS
¾ cup Almond Meal
2 Tablespoons Arrowroot
½ cup unsweetened Desiccated Coconut
½ Tablespoon Coconut Oil, melted
½ Tablespoon Coconut Cream
1 1/2 Tablespoons Golden Syrup
½  teaspoon Vanilla Extract
Extra unsweetened Desiccated Coconut for rolling

INSTRUCTIONS
Place the dry ingredients into a blender and process until mixed through.
Add the wet ingredients and blend until fully combined.
This can also be done in a bowl and stirred with a spoon if you don’t have a blender.
Form the mixture into small balls (approximately ½ Tablespoon each) and roll in the extra Coconut.
Place the truffles in the fridge for 1 hour before serving.
Store the truffles in the fridge

Golden Gaytime Cake

 

 

Both of my boys have strong attachments to a certain toy or blanket. Its the kind of attachment that causes you to check its location every time you leave the house to prevent a potential nuclear meltdown if it's ever more than 3 feet away.

 

2 yo S has a blankie. A dirty, stinky Winnie the Pooh blankie that I have to sneak from him when he's sleeping just to make it hygienic. Once I washed it during the day and he stood underneath the washing line sucking his thumb and holding onto the blankie until it was dry. It was really cute, but also a little bit disturbing.

 

4 yo H also had a blankie, but it was lost on a Costco pilgrimage. To this day we can't go into a Costco (regardless of whether it was the one where he was lost or not) without tears. Now he takes a crocheted Monkey I made for him to bed. The monkey has recently been christened with a new name... "Jeffanese"; An awkward mix of Jeff and Japanese. There has been no reason given why the monkey, formally known as Monkey, has a new name, or why it's a bit odd. The joys of having a child with a vivid imagination in the surprises you hear about every day. I have an inkling his (invisible) friend Ridgey Didge may have had something to do with it!

 

Both Blankie and Jeffanese are both extremely well travelled (stamps on both their passports), loved within inches of their lives and mummy sanity savers in times of child meltdown.

 

...

Some things are so iconic that they stand the test of political correctness and time.

To many a Golden Gaytime may seem like an offensive name for a disco, but in fact it's a much loved Aussie Ice cream. It is a vanilla ice-cream, covered in caramel, dipped in chocolate then smothered in crumbs. A classic Aussie summer beach treat.

 

My training buddy requested a healthy Golden Gaytime Cake for her birthday, and as I love a challenge (both physically and baking!) I got cooking.

This cake actually contains no new elements; all the components I have used many times before and each are very simple to make. The magic happens when you put them all together. The soft cake with the delicious caramel cream is a perfect match for the chocolate and crunchy biscuit exterior. An Aussie Classic Cake!

 

 

GOLDEN GAYTIME CAKE

Make each component separately (they can each be made 1-2 days ahead) and construct the day of serving.

Serves 16

 

VANILLA CAKE

INGREDIENTS

6 Eggs, separated

1/2 cup Maple Syrup

1 Tablespoon and 1 teaspoon Vanilla Extract

1/2 cup Milk (of choice)

3/4 cup Coconut Flour

3 teaspoons Baking Powder

 

INSTRUCTIONS

Preheat oven to 175C/350F

Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.

Slowly add the maple syrup; 1 spoonful at a time.

Mixture will triple in size and form peaks.

Add the vanilla extract and whisk on medium/high until combined.

Add egg yolks, 1 at a time, whilst still whisking. Add the next yolk only once the previous one has been combined.

Add the milk whilst still whisking.

In a separate bowl, sift the coconut flour and baking powder together.

Add the dry ingredients to the wet and whisk on low until combined (you may need to scrape down the edges to ensure the coconut flour is fully combined).

Turn the whisk to medium/high again and whisk for 30-60 seconds to make a fluffy mixture.

Pour into a greased and lined 20cm/8 inch cake tin.

Bake for 33-35 min, or until skewer comes out clean.

Allow the cake to cool before removing from the tin.

Cut the cake into 2 layers.

 

CARAMEL CREAM

INGREDIENTS

1 can of Coconut Cream, 440ml (organic or preservative less/free), opened and placed in the fridge overnight

6-8 Tablespoons Caramel (see recipe below)

 

INSTRUCTIONS

Place the cream in the mixing bowl of a kitchen stand with a whisk attachment and whisk until thick.

Add the caramel 1 tablespoon at a time and check for required taste.

Whip until thickened and place in fridge until set.

 

CARAMEL SAUCE

INGREDIENTS

1 can Coconut Cream

1/2 Cup Maple Syrup

dash of salt

2 teaspoons Vanilla Extract

 

INSTRUCTIONS

Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.

Bring mixture to boil, then reduce to medium heat.

Allow the mixture to bubble until quite thick and dark golden in colour. Stir regularly to prevent burning.

This will take 15-25 minutes (this will depend on the quality of your coconut cream)

Add vanilla and continue to cook on medium heat for another 5 minutes.

The caramel will be dark golden in color and delicious.

When cooler, place into a container and keep in fridge. The caramel will thicken as it refrigerates.

 

CHOCOLATE FROSTING

INGREDIENTS

1 large ripe Avocado (or 2 small ones)

1 tablespoon Vanilla Extract

1/4 cup Cocoa, unsweetened

1/4 Maple Syrup

1-2 tablespoons Whipped coconut cream (or normal coconut cream)

 

INSTRUCTIONS

Remove the pip from the Avocado and spoon the pulp into a blender.

Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.

Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.

Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment. (this step can be done in the blender)

Add the whipped coconut cream and whisk until fluffy (2-3 minutes).

Store in fridge until ready to use.

 

BUTTERNUT SNAP BISCUITS

Only a half serve of the Biscuits are required; so make a whole recipe and use only half or use half an egg and make a 1/2 recipe.

INGREDIENTS

2 tablespoons Coconut Oil

1/2 cup Maple Syrup

1 Egg

1/2 teaspoon Vanilla Extract

2 tablespoons Golden Syrup

Pinch of Salt

1/2 teaspoon Cream of Tartar

1 teaspoon Bicarb Soda

1 1/2 cups Almond Meal

1 cup desiccated, unsweetened Coconut

3 tablespoons Arrowroot (tapioca) Flour

1 tablespoon Milk (Coconut, almond etc)

 

INSTRUCTIONS

Combine all the wet ingredients (except the milk) in a blender and mix until combined.

Add the dry ingredients and blend until combined.

Add the milk and pulse in.

Place mixture in the fridge for a minimum of 30 minutes.

Preheat oven to 175C/350F.

Place heaped tablespoons of the mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading).

Gently press with a fork to flatten slightly and create round shapes.

Place tray in fridge for 15 minutes.

Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.

Cool on tray for 5 minutes then transfer to a wire cooling rack.

Biscuits will firm up a they cool.

 

Once cooled, place half the biscuits (or all if a 1/2 recipe was made) into a zip lock bag and crush into small pieces.

 

CONSTRUCTION

Place 1 layer of cake on a serving tray and spread with the Caramel Chipped Cream.

Place the 2nd layer of the cake on top and freeze for 30 minutes.

Freezing prevents the cream and frosting from mixing.

Remove from the freezer and cover with the chocolate frosting.

Sprinkle and spread the biscuit crumbs all over the cake.

The cake needs to be refrigerated between servings.