Receta

The grand finale of a dinner party should be spectacular, shareable, and a conversation starter. This cake, blending tea flavors with sweet and salty notes, is fun to make and serve. The Geedel food chopper demonstrates its versatility when preparing decorative toppings, giving home bakers a patisserie-level finish.

Ingredients:  

For the Cake:  

2 cups all-purpose flour  

1.5 cups sugar  

¾ cup cocoa powder  

2 teaspoons baking powder  

1.5 teaspoons baking soda  

1 teaspoon salt  

1 cup whole milk  

½ cup vegetable oil  

2 eggs  

2 teaspoons vanilla extract  

1 cup hot Earl Grey tea  

For the Salted Caramel Toffee Layer:

1 cup brown sugar  

½ cup butter  

¼ cup heavy cream  

1 teaspoon vanilla extract  

½ teaspoon flaky sea salt  

For Decoration:

1 cup heavy cream  

2 tablespoons powdered sugar  

Caramel popcorn  

Toasted sliced almonds  

Instructions:  

1. Make the tea-infused cake:  

   Preheat the oven to 175°C. Grease and flour two 8-inch cake pans. In a large bowl, whisk all dry ingredients. In another bowl, mix milk, oil, eggs, and vanilla. Combine wet and dry ingredients, stirring until just mixed. Gradually pour in hot Earl Grey tea—the batter will thin. Divide between pans and bake for 30–35 minutes.

2. Prepare decorative nuts (using Geedel):  

   Let toasted almonds cool slightly. Using the Geedel vegetable chopper with the dicing blade, place almonds in the container and press lightly 2–3 times for coarsely chopped pieces. This tool perfectly controls the texture, preserving visual appeal.

3. Make the salted caramel toffee:  

   While the cakes bake, prepare the toffee. In a small saucepan, combine brown sugar, butter, and cream. Cook over medium heat until it reaches 118°C (soft-ball stage). Remove from heat, stir in vanilla and sea salt, and let thicken slightly while still pourable.

4. Assemble:  

   Let cakes cool completely. Place one layer on a serving plate and pour half the toffee over it, spreading gently without reaching the edges. Top with the second cake layer and pour the remaining toffee, allowing it to drip down the sides.

5. Decorate and share:

   Whip heavy cream with powdered sugar until stiff, then pipe onto the top of the cake. Sprinkle with chopped almonds and caramel popcorn. Instead of pre-slicing, provide a cake server for guests to help themselves, adding an interactive element to the party.

Summary:

This stunning and delicious cake perfectly blends the warmth of home baking with the refinement of a professional dessert. The precise control offered by the Geedel vegetable chopper in preparing decorative toppings allows home bakers to create show-stopping visual effects, making it a memorable sweet finale to any casual dinner party.