Caramel Cream Cake Recipe

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

• Preheat oven to moderate 180^oC. 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.