3 large eggs

225g caster or granulated sugar

172g unsalted melted butter

3 teaspoons vanilla extract

180g Greek style yogurt

150g unsalted butterCaramel butter icing

150g icing sugar

150g nestle caramel condensed milk

Outer frosting

3 large eggs white

200g caster sugar

226g unsalted butter (must be soft)

1 teaspoon vanilla extract

80g nestle caramel condensed milk

Ganache

100ml double cream

150g dark chocolate ( I use Bonville) not too bitter

Optional

3 table spoons apricot jam

6 table spoons brandy

Method

Cake

1. In a mixing bowl combine eggs, sugar, melted butter, vanilla extract and yogurt. Beat until combined.
2. Sieve in the flour, baking powder and baking soda. Beat until combined.
3. Divide into 4   7-8” tins. Bake at Gas mark 4 for 20-30 mins.
4. cool before assembling.

Buttercream

1. Beat the butter and icing sugar until soft and pale
2. Add in the caramel and beat until mixed
3. Set aside until assembling together

Frosting

1. Over a pan of boiling water ( bamboree) place eggs white and sugar in a bowl and gently dissolve the sugar. About 5 mins. Should be warm not cooked. The bowl must not touch the water underneath.
2. Remove and cool slightly. Then whisk until stiff just like meringue. I use a machine on high speed and take 3-4 mins.
3. Gradually add softened butter making sure each amount is thoroughly mixed before adding the next
4. Add vanilla and caramel and mix thoroughly
5. Set aside until assembling together

Ganache

1. Heat the double cream until hot (not boiling) Hot enough to melt the chocolate. I microwave for 1 min.
2. Then add the chocolate. Mix until the chocolate is melted and smooth. If the cream has not melted all the chocolate, I place the jug in a small bowl of boiling water
3. Set aside until assembling together

Optional

1. Warm apricot jam and brandy in a small pan
2.   Sieve to remove any apricot lumps
3.  Set aside until assembling together.

Assemble

1. Bottom side up of the cake, brush on some optional apricot mixture. This just adds a wee bit more moisture to the cake.
2. Spoon on some caramel buttercream and smooth.
3. Repeat with the other layers until the top layer omit the buttercream.
4. Spoon on the caramel frosting over the top of the cake and round the sides. Leaving enough to pipe on the top for decoration.
5. Gently pour over the chocolate ganache. Spreading little over the sides
6. Use the remainder of the caramel frosting to pipe swirls round the cake
7. Decorate with chocolate eggs, or chocolates you like.
8. If there is any leftover caramel buttercream, frosting or ganache, don’t throw away. This can be frozen for later. Great spread on a digestive biscuit or buns.
9. Slice into small pieces. It is quite rich. Should get around 20 slices