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Oatbox Birthday Cake
2023-02-15
https://www.metro.ca/userfiles/image/recipes/gateau-fete-oatbox-12079.jpg
PT45M
PT30M
PT1H15M
Cake :Preheat the oven to 350 °F (177 °C). Grease two 8 inches cake rounds, and line the bottoms with a circle of parchment paper.In a bowl, whisk together the dry ingredients (flour, granola, baking powder, and salt). Set aside.Using a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar on medium speed for about 3 minutes. The texture should
become fluffy and pale. Scrape the sides of the bowl with a rubber spatula. Lower the speed to low and incorporate one egg at a time. Incorporate the vanilla extract.Add half of your dry mixture into the egg-butter mixture and incorporate fully. Incorporate half of your oat milk. Repeat with remaining dry mixture and oat milk. Divide the batter evenly into both cake rounds and smooth out the tops.Bake for 30 to 33 minutes or until a toothpick or cake tester comes out moist but clean.Cool completely on wire racks.Buttercream Icing :While the cake is baking, make the buttercream. Place egg whites and sugar in a clean bowl of a stand mixer and whisk gently until combined.Place the bowl over a simmering pot of hot water and stir continuously with the whisk until the egg mixture reaches 160 °F (71 °C) or until it is no longer grainy to the touch.
Immediately place the bowl on your stand mixer and whip on high using the whisk attachment. Whip until your meringue is cool and has reached stiff peaks.Lower the speed to low, and gradually add your cubes of butter, followed by the vanilla and the salt.Once all the butter is incorporated, raise speed to medium and continue whisking until smooth and creamy.Assembly :Slice each cake in half horizontally to obtain a total of 4 cake layers.Place one layer of cake on your serving plate and top with approximately ½ cup (125 ml) of buttercream. Spread out into an even layer and sprinkle ¼ cup (62,5 ml) of granola. Place the second cake layer on top and repeat the process until the last cake layer is placed. Apply a thin layer of buttercream on the top and sides of the cake and refrigerate for 15 minutes.Once the cake is solid, frost the entire cake with buttercream and decorate to your liking! Sprinkle the remaining Oatbox Birthday Cake Granola on top and around the rim.Enjoy!Source : Oatbox
6-8
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Granola Cake:
2 cups (500 mL) Of all-purpose flour
1 1/4 cups (312,5 mL) of Oatbox Birthday Cake Granola
2 1/2 teaspoons (12,5 mL) of baking powder
1 teaspoon (5 mL) salt
3/4 cup (187,5 mL) of unsalted butter, room temperature
1 1/2 cups (375 mL) of sugar
3 eggs
1 teaspoon (5 mL) of vanilla extract
1 cup (250 mL) of oat milk
Buttercream Icing:
6 white eggs
1 1/2 cups (375 mL) of sugar
2 cups (500 mL) of unsalted butter,room temperature cut into cubes
1 teaspoon (5 mL) of vanilla extract
1/2 teaspoon (2,5 mL) of salt
Topping:
1 3/4 cups (437,5 mL) of Oatbox Birthday Cake Granola
Oatbox Birthday Cake
6-8
Desserts
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME
Ingredients
-
Granola Cake:
-
2 cups
(500 mL)Of all-purpose flour
-
1 1/4 cups
(312,5 mL)of Oatbox Birthday Cake Granola
-
2 1/2 teaspoons
(12,5 mL)of baking powder
-
1 teaspoon
(5 mL)salt
-
3/4 cup
(187,5 mL)of unsalted butter, room temperature
-
1 1/2 cups
(375 mL)of sugar
-
3
eggs
-
1 teaspoon
(5 mL)of vanilla extract
-
1 cup
(250 mL)of oat milk
-
Buttercream Icing:
-
6
white eggs
-
1 1/2 cups
(375 mL)of sugar
-
2 cups
(500 mL)of unsalted butter,room temperature cut into cubes
-
1 teaspoon
(5 mL)of vanilla extract
-
1/2 teaspoon
(2,5 mL)of salt
-
Topping:
-
1 3/4 cups
(437,5 mL)of Oatbox Birthday Cake Granola
Preparation
Cake :
Preheat the oven to 350 °F (177 °C). Grease two 8 inches cake rounds, and line the bottoms with a circle of parchment paper.
In a bowl, whisk together the dry ingredients (flour, granola, baking powder, and salt). Set aside.
Using a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar on medium speed for about 3 minutes. The texture should become fluffy and pale. Scrape the sides of the bowl with a rubber spatula. Lower the speed to low and incorporate one egg at a time. Incorporate the vanilla extract.
Add half of your dry mixture into the egg-butter mixture and incorporate fully. Incorporate half of your oat milk. Repeat with remaining dry mixture and oat milk. Divide the batter evenly into both cake rounds and smooth out the tops.
Bake for 30 to 33 minutes or until a toothpick or cake tester comes out moist but clean.
Cool completely on wire racks.
Buttercream Icing :
While the cake is baking, make the buttercream. Place egg whites and sugar in a clean bowl of a stand mixer and whisk gently until combined.
Place the bowl over a simmering pot of hot water and stir continuously with the whisk until the egg mixture reaches 160 °F (71 °C) or until it is no longer grainy to the touch. Immediately place the bowl on your stand mixer and whip on high using the whisk attachment. Whip until your meringue is cool and has reached stiff peaks.
Lower the speed to low, and gradually add your cubes of butter, followed by the vanilla and the salt.
Once all the butter is incorporated, raise speed to medium and continue whisking until smooth and creamy.
Assembly :
Slice each cake in half horizontally to obtain a total of 4 cake layers.
Place one layer of cake on your serving plate and top with approximately ½ cup (125 ml) of buttercream. Spread out into an even layer and sprinkle ¼ cup (62,5 ml) of granola. Place the second cake layer on top and repeat the process until the last cake layer is placed. Apply a thin layer of buttercream on the top and sides of the cake and refrigerate for 15 minutes.
Once the cake is solid, frost the entire cake with buttercream and decorate to your liking! Sprinkle the remaining Oatbox Birthday Cake Granola on top and around the rim.
Enjoy!
Source : Oatbox
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