Caramel Cream Cake Recipe

Caramel Cream Cake Recipe Ingredients : Makes one 20cm round layer cake

185 g 1/2 cup 2 1/4 cup 2 cups 1/3 cup

Unsalted butter Soft brown sugar Eggs, lightly beaten Caramel corn syrup Self-raising flour Milk

Caramel Cream 1/4 cup 2 tablespoons 3/4 cup 1/4 cup

Soft brown sugar Water Cream, whipped Flaked almonds, toasted

Method :

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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.