Tipsy Cake
A golden, buttery brioche cake soaked in silky vanilla cream with notes of Sauternes and brandy. Soft, luscious, and irresistibly luxurious dessert.
Buns
Ingredients
Brioche Dough
- 120 g whole milk
19 g fresh yeast
10 ml honey
5 large eggs
1 egg yolk
10 ml vanilla bean paste
60 g granulated sugar
500 g all-purpose flour, plus extra for dusting
1 1/2 tsp salt
250 g butter, soft but not warm, divided into 4 portions, plus extra for brushing
Tipsy Cream
- 75 g granulated sugar
75 g demerara or turbinado sugar
40 g Sauternes or a sweet dessert wine
60 g brandy, plus extra for serving
10 ml vanilla bean paste
500 g whipping cream
Follow these steps
Day 1 – Brioche Dough
- Place the milk, yeast, vanilla paste and honey in the Ankarsrum bowl. Whisk gently until the yeast has dissolved.
- Add the eggs, flour, sugar and salt. Attach the dough roller and dough knife and run the machine on speed 2–3 (on a 10-point scale) for about 5 minutes.
- Start adding the butter, one portion at a time, allowing each portion to fully incorporate for approximately 2.5–3 minutes before adding the next.
- Once all the butter has been incorporated, increase the speed to 5–6 and knead for 25–30 minutes, until the dough is glossy and the gluten is fully developed
- Cover the bowl with the proofing lid and refrigerate overnight.
Day 2 – Tipsy Cream
- Place both sugars and the alcohol in a container and blend with an immersion blender on high speed for about 5 minutes.
- Place the cream in a bowl and pour the sugar and alcohol mixture through a fine-mesh strainer over the cream. Prepare no later than 2 hours before baking.
Brioche & Assembly
- Remove half of the dough and roll it out to approximately 1/16-inch thick (1.6 mm). Cut into ¾-inch (2 cm) strips, then into about 1/2 -oz. (12 g) square pieces (about the size of a walnut). Place briefly in the freezer to chill.
- Roll each piece into a smooth ball, preferably using a hand-stretching technique. At this stage, the dough balls can be frozen and used at a later time.
- For baking, dip each ball in butter and coat lightly with sugar. Place 5 balls in each cast iron pot. Cover with plastic wrap and proof in a warm place until doubled in size, about 4 hours if frozen.
Baking
- Preheat the oven to 350°F (180°C) and place a pizza stone inside. Position the cast iron pots next to the stone and bake for 15 minutes.
- Remove the pots, make small incisions where the brioches have joined and ladle 2 tbsp (25 g) of Tipsy Cream into each pot. Return the pots directly onto the pizza stone and bake for 5 minutes.
- Remove again, add another 2 ½ tsp (12 g) of cream and return to the oven.
- Repeat the process one final time.
- To Serve Brush each brioche lightly with brandy just before serving.
Accessories we think you'll like
Strainer
Transform fruits and berries into smooth purees with the Ankarsrum Strainer. A flexible and simple accessory that attaches to your Mincer. Perfect for making applesauce, berry sauces or purees right in your own kitchen.
Ice Cream Maker
Make fresh, homemade ice cream with the Ankarsrum Ice Cream Maker. Create everything from classic vanilla to refreshing fruit sorbets, a fun and easy activity the whole family can enjoy.
Citrus Press
Start your morning with a refreshing glass of freshly squeezed juice – easily made with the Ankarsrum Citrus Press. Whether it's orange, lime or grapefruit, this Citrus Press becomes an essential kitchen tool for processing small and large quantities of juice with ease.
Pasta Roller & Cutter
With the Ankarsrum Pasta Roller & Cutter Kit, you have everything you need to make homemade pasta effortlessly. The Pasta Roller for perfect sheets and Pasta Cutter Fettuccine will help you make perfect pasta every time, without the hassle of rolling by hand. Enjoy fresh pasta with family and friends – right from your own kitchen!