What could be better than the great classics now and then? Like the traditional chocolate cake, this caramel cake is very easy to prepare and just as delicious. Filled and topped with a smooth salted butter caramel cream, a real treat!
Serves 8
Total time: 1 h
Type of dish: Dessert
Difficulty: Easy
For the cake batter:
- 1/2 cup of butter
- 1/2 cup of sugar
- 3/4 cup of flour
- 1 egg (large size)
- 100-gram almond powder
- 1 teaspoon of baking powder
For the caramel:
- 1/2 cup of sugar
- 10 cl of liquid cream
- 10 g of salted butter
Utensils needed:
- 1 oven
- 1 circular mold (20 cm diameter)
- 1 saucepan or frying pan
- 1 salad bowl
Steps :
Preparation of the caramel:
- Fry the sugar in a saucepan or frying pan dry (without adding water) until it is golden.
- Pour the warm cream off the heat, mix well, add the butter in pieces and stir again.
- Let the caramel thicken over low heat for several minutes and set aside.
Cake preparation:
- Take the butter out a few hours before so that it is soft.
- Preheat the oven to 180°C (gas mark 6).
- Mix the butter, sugar, one egg (large or two small eggs), flour, baking powder, and almond powder in a bowl.
- You will now bake your cake in 2 steps: spread half of the batter in a circular pan.
- Let it cook for 1/4 of an hour and then wait about 10 minutes before unmolding it.
- Proceed in the same way for the rest of the dough.
- Spread a generous layer of caramel on one cake and place the other cake on top.
- Cover the cake with the remaining salted butter caramel.
- Store in the fridge for 3/4 hours and enjoy!
