Instead of frying sufganiyot for Hanukkah this year, two young British bakers in Tel Aviv’s Baker Street studio concocted a unique and beautiful doughnut cake.
Click on the video to watch them create this masterpiece. The recipe is below if you want to try it yourself.
Executive Producer – Jonathan Baruch
Producer/Director – Haim Silberstein
Chefs – Lee’at Gentely and Georgia Green
Camera – Ari Amit
Editing – Shahar Beeri, Yarden Levi
Savarin or round Bundt or giant doughnut tin
1 cup / 250g melted butter or 225ml oil
1 cup / 250g sugar
1 cup / 250g plain flour
10g baking powder
2 1/4 tsp / 10g baking powder
1/2 tsp vanilla
Line tin with oil and dust some flour over the surface to make it completely non-stick.
In a bowl, combine butter/oil and sugar and mix well.
Add in the eggs and vanilla and mix.
Fold in the flour and baking powder until the batter is smooth.
Fill the tin and bake in a preheated 338F/170°C oven for about 45 minutes until baked through.
Repeat so you have 2 half doughnut shaped cakes
5 egg whites
1 1/2 cups / 300g sugar
1 1/2 cups / 300g soft butter
1/2 tsp vanilla
In a stand mixer bowl, heat up the egg whites and sugar over a bain-marie (double boiler) until the sugar is dissolves and the mix reached 145 / 63°C.
Whisk on high speed until a thick meringue has formed. Cool completely.
Put the whisk on a medium speed and slowly add in the butter, small chunks at a time.
Keep the speed on medium until it looks as though it’s about to split.
Keep mixing it and eventually the buttercream forms.
Turn the speed up high to make sure all the meringue is fully mixed in with the butter.
Mix in vanilla.
White chocolate drip:
2/3 cup / 100g white chocolate
1/3 cup / 50g cream (38%)
1/2 tsp titanium dioxide
Drop of chocolate/oil-based food coloring
Heat up the cream until steaming. Add in the chocolate and leave to melt.
Stir to mix the chocolate in with the cream.
With a hand blender, mix in the titanium dioxide to whiten it.
Then add a drop of color to color the chocolate.