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Caramel Cream Cake Recipe
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Ingredients : Makes one 20cm round layer cake |
185 g
1/2 cup
2
1/4 cup
2 cups
1/3 cup
Caramel Cream
1/4 cup
2 tablespoons
3/4 cup
1/4 cup |
Unsalted butter
Soft brown sugar
Eggs, lightly beaten
Caramel corn syrup
Self-raising flour
Milk
Soft brown sugar
Water
Cream, whipped
Flaked almonds, toasted |
Method :
- Preheat oven to moderate 180oC.
Brush two shallow, 20cm round cake tins with melted butter or oil, line base
and side with paper, grease paper.
- Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
- Add the eggs gradually, beating
thoroughly after each addition. Add the corn syrup and beat until combined.
- Transfer the mixture to a large mixing
bowl.
- Using a metal spoon, stir in the sifted flour alternately with the
milk.
- Stir until just combined and the
mixture is almost smooth.
- Divide mixture evenly between the two
tins. Smooth the surface. Bake for 20 minutes or until skewer comes out
clean when inserted in centre of cake. Leave in tins 5 minutes before
turning onto wire rack to cool.
- To make the Caramel Cream -
Combine sugar and water in a small pan. Stir over low heat until sugar
has dissolved. Bring to boil. Reduce heat; simmer until liquid has
reduced by half. Remove from heat. Cool slightly. Allow bubbles to
subside.
- Combine cream and sugar mixture in a
small bowl. Cover and chill 10-15 minutes. Divide cream in half. Spread
the base of one cake with cream.
- Place other cake on top, spread top
with remaining cream, sprinkle with almonds.
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