Since everyone is baking with tahini now, I thought I’d give it a go and this one came out of it. Originally I wanted to make a Frankfurter Kranz, which is a German vanilla bundt cake filled with German buttercream and covered in hazelnut brittle but it was a bit too old fashioned for me so I went for this simple tahini sponge filled with caramel and a tahini mascarpone quark cream and covered the whole thing in caramel and sesame brittle, and I think its gorgeous and something different so you should give it a try!!
- 250g Plain Flour
- 250 Caster Sugar
- 6 medium Eggs
- 150ml Vegetable Oil
- 125g Tahini
- 1 tsp Vanilla Extract
- 1 tbsp Baking Powder
- Pinch of Salt
- 100g Sesame Seeds
- 75g Caster Sugar
- 1 tbsp Unsalted Butter
- 300ml Double Cream
- 240g Caster Sugar
- 60ml Water
- 1 tsp Vanilla Extract
- 250ml Double Cream
- 200g Mascarpone
- 200g Quark
- 200g Tahini
- 8 tsp Cream Stiffener
- 1 tsp Vanilla Extract
Grease and flour a bundt tin and preheat the oven to 180 degree C.
Whip eggs and sugar up in a large mixing bowl on high speed using a whisk attachment. This will take about 5-6 minutes and the mixture wants to be very light in colour and fluffy. When its nearly white in colour add the vanilla extract, then slow down the speed of the mixer and add oil and tahini paste. Combine flour, salt and baking powder and sieve it into the wet ingredients. Since we want to lose as little of the air we whipped into the mixture so far I find it easiest to mix the dry ingredients in roughly using the mixer and then I fold it in with a spatula until smooth. When it’s completely smooth and well combined fill it into the bundt tin and bake the cake for about 45 minutes. You’ll know it’s done when you can push your finger lightly into the top and it springs back or a skewer comes out clean.
Before making the brittle prepare a baking tray by covering it with some baking paper or a reusable baking mat, have another piece of baking paper as big as the tray on the side, as well as a rolling pin.
Put the caster sugar in a medium sized pan and slowly melt it on a low to medium heat. You mustn’t stir the mixture but you can use a wooden spoon to bring the outsides of the sugar layer that have already melted into the middle. This will take 7-8 minutes, always keep an eye on it, you don’t want to burn the sugar or you’ll have to start again. When the caramel has a deep amber colour take the pan of the heat and stir the butter in with your wooden spoon until it has dissolved, then add the sesame seeds and combine until they’re all coated in caramel. Spill the brittle out on the baking mat on the baking sheet, cover it with the other mat and roll it out using your rolling pin until it’s completely flat. Let it cool down completely and don’t put the brittle in the fridge, it’ll go soggy. If you can’t be asked to make sesame brittle I’m sure you could just break up some sesame snaps but it’s easy enough to make it yourself!
To make the caramel sauce put caster sugar and water into a medium sized saucepan on a medium heat and let it simmer away until it has turned a dark amber colour. This will take about 15 minutes, so while the sugar water mixture is cooking combine double cream and vanilla and put it in the microwave for 30 seconds to lightly warm it up (this will prevent clumping later). Keep an eye on the caramel and if you see sugar crystals forming on the side of the pan you can wash them away using a pastry brush and a bit of water (if the mixture crystallises there’s no coming back, you’ll have to start again!). When the caramel has turned a dark amber colour (ca 180 degree C if you’re using a sugar thermometer) take it off the heat and slowly add the double cream while stirring with a wooden spoon. Careful, the steam rising up is super hot and however tasty it looks DO NOT STICK YOUR FINGER IN THERE NOW! It’s bloody hot. Let the caramel sauce cool down completely.
To prepare the cream whip the double cream until it’s reached soft peak, add three teaspoons of the cream stiffener now, one at a time. Then add quark and mascarpone and mix until the mascarpone is smooth, add the rest of the cream stiffener one teaspoon at a time. Add the vanilla extract and the tahini and mix one final time until the mixture has come together and the cream is smooth. Make sure to not over whip it as you don’t want the cream to curdle, so only as long as you need to mix in your ingredients.
If you don’t have cream stiffener or stabilizer and you want to make sure that the cream stays in place for a longer time (if you serve the cake shortly after preparing it there really isn’t a need for it) you can bloom a couple of teaspoons of ground gelatin, melt it in the microwave and mix it in as the last step.
Release the cooled down cake from the tin. I used am offset pallet knife to go around the edges on the outside and inside and then turned it out on a cooling rack.
Cut the cake in two layers using a cake leveller. Add a generous amount of cream to the first layer and spread it out evenly with your offset pallet knife. Then add dollops of the caramel sauce on top of the cream layer and spread that out evenly as well. Add the top half of the cake and cover the whole cake with the tahini cream. This is not supposed to be a neat looking cake so it doesn’t have to be super even.
Warm the caramel up a little bit in the microwave until it’s soft enough to drizzle. Using a spoon, drizzle the caramel sauce all over the cake, from the middle to the outside of the cake. Finally break the brittle up into pieces and stick them onto the cake. I covered the whole of mine in brittle because it’s delicious but you can just put a few pieces on top.