Mint Julep Cake (Round 1)

I happened upon this concept one day as I was searching for ways to use the rest of a can of sweetened condensed milk - I didn't go for it on that day as I lacked several other key ingredients, but it wasn't long before I returned... that it ended up being a project which took me several days to complete, is then another matter.

Ingredients:
- 340 g (12 oz) flour
- 400 g (14 oz) sugar
- 1 tsp salt
- 1 tsp baking powder
- ¹/₂ tsp baking soda
- 1 tsp vanilla sugar
- 225 g (8 oz) margarine
- 2.5 dL (1 cup) A-fil^[1]
- 4 eggs
butter bourbon sauce:
- 75 g (2.6 oz) margarine
- 85 g (3 oz) powdered sugar
- 3 tbsp water
- 2 tsp bourbon (I used Jack Daniels)
white chocolate ganache:
- 1 can (397 g / 14 oz) sweetened condensed milk
- 300 g (10.6 oz) white chocolate
- 6 tbsp mint syrup

In a large bowl was stirred together flour, sugar, salt, baking powder, baking soda, and vanilla sugar - this dry mixture was then left with a crater in the middle.

In a separate bowl was whisked together margarine, a-fil, and eggs (hand-hell mixer on low setting). This wet mixture was then then whisked into the dry mixture (above) - at first on low speed to merely mix the two, and then 3 minutes on medium speed to create a homogeneous batter.

The batter was poured into a buttered and floured 9 inch spring form and baked at 175 C (350 F). It took an hour and 10 minutes before the cake was sufficiently done (knife inserted at the middle came out clean) - obviously a bundt cake or a sheet cake would require different baking times.

While the cake was baking the butter bourbon sauce was prepared: powdered sugar, water and margarine was stirred over medium heat till melted and homogeneous (shouldn't reach boiling). Then it was removed from the heat and stirred for an additional two minutes before the bourbon was stirred in.

While the cake was still hot holes were poked in the top (with a knife) and the butter bourbon sauce was poured over. Then the cake was allowed to stand and cool while absorbing the butter bourbon sauce.

Later, the cake was covered with film and stored in the fridge for a couple of days before I could continue.

The ganache was prepared by heating condensed milk and white chocolate on low heat with constant stirring until the chocolate melted and the mixture became homogeneous. Then mint syrup was stirred in (again till homogeneous) and the ganache was allowed to cool for 10 minutes before trying to apply it to the cake.

At this point the ganache was far too runny and only about half was applied. Then the cake was placed in the fridge for 15 minutes to let the applied ganache set (and let the rest of the ganache cool down further). Then more of the ganache was applied, but it was still a bit too runny - after cooling the cake in the fridge for an additional 20 minutes the rest of the ganache could finally be applied.

The cake was served with a few leaves of fresh mint - very delicious. However, next time, I think I'll try more bourbon in the butter bourbon sauce, as well as more mint in the ganache - and quite possibly less ganache and of course more cooling before applying it.

Update: For an updated version of this recipe see here.

^[1] The original recipe called for buttermilk - however, this is not available in Swedish stores as all buttermilk produced is currently delivered directly to bakeries. I decided to opt for A-fil because of it's tangy freshness - for more on A-fil see here.