Vanilla Malt Cake with Salted Caramel and Cashews

By critty

Ingredients

• For the cake:
• 3/4 cup (scant) cake flour
• 3/4 cup (scant) all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon malted milk powder
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, cold, cut into small cubes
• 2 eggs
• 3/4 cups plain greek yogurt (I used 0%)
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla bean paste
• For the frosting and topping:
• 3 egg whites
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened but cool
• 1 teaspoon vanilla bean paste
• approx. 1/3 cup Simply Perfect Salted Caramel Sauce
• 1/2 about 1/2 cup whole roasted cashews

Details

Servings 1
Preparation time 60mins
Cooking time 100mins
Adapted from bakingamoment.com

Preparation

Step 1

Bake the Cake:
Using baking spray, butter, or shortening, grease a 6-inch diameter cake pan well, and line the bottom with a circle cut from parchment paper. Line the sides of the pan with a long strip of parchment paper, about 5 inches wide.
Preheat the oven to 350 degrees.
Place the flours, sugar, baking powder, malt powder, and salt in a large mixing bowl, and stir to combine.
Add the butter, and mix on low speed, just until the mixture resembles moist crumbs.
Add the eggs, one at a time, and scrape the bottom and sides of the bowl.
Add the yogurt, vanilla extract, and vanilla bean paste, and beat on medium speed for 1 1/2 minutes.
Scrape the bottom and sides of the bowl, and beat for another 30 seconds, to ensure that all the ingredients are well-combined.
Pour the batter into the prepared pan, and bake for 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool completely, and remove from the pan. Wrap tightly and refrigerate overnight.
Make the Frosting:
Place the egg whites and sugar in a mixing bowl. Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.
Whip the mixture on high speed, until stiff peaks form and it has completely cooled. You should feel no hint of warmth on the outside of the bowl. (Place in the refrigerator for 10 minutes if needed.)
Add the butter, a tablespoon at a time, whipping well after each addition. If it begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.
Mix in the vanilla until well blended.
Assemble the Cake:
Cut the cake horizontally into (3) 1-inch thick layers, using a serrated knife.
Place the bottom layer on a plate or cardboard round, and spread about 1/2 cup of frosting in an even layer, slightly overlapping the sides.
Top with another layer of cake and repeat.
Top with the final cake layer, and spread the remaining frosting on the top and around the sides.
Drizzle the caramel sauce about an inch in from the outside edge of the cake, allowing it to drip down the sides.
Top with cashews.