Caramel cake

Ingredients for 1 servings:

• 50 g sugar
• 200 ml water
• 225 g butter, soft
• 225 g flour
• 125 g brown sugar
• 100 g sugar
• 4 eggs
• 1 pinch of salt
• 1 packet of baking powder
• 125 g butter, soft
• 250 g icing sugar
• 1 tbsp mascarpone
• 50 g hazelnuts, chopped if required
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

worth every sin

For the caramel sauce, melt the sugar in a saucepan over medium heat, stirring constantly, until it forms a light caramel. Remove the pan from the heat and carefully add 200 ml of water. Return to the heat and simmer over low heat, stirring constantly, until the caramel has completely dissolved. Let it reduce slightly so that the sauce thickens again. When the caramel has cooled, it should have the consistency of honey (if it’s too solid, thin with water again). Set the sauce aside. For the pastry, beat the butter and both sugars well with a mixer until fluffy. Add the flour, eggs, salt, and baking powder and mix. Grease a tart pan with butter and sprinkle with flour. Pour in the batter. Bake in a preheated oven at 180°C for approx. 30 minutes, until the surface is browned. Remove from the tart pan and let cool. For the buttercream, beat the butter and icing sugar until fluffy, then stir in 2-3 tablespoons of the caramel sauce and the mascarpone. If the cream is still too soft, chill in the refrigerator for a while. Cut the cake in half horizontally, saturate it with a little caramel sauce, and fill with half of the buttercream. Place the top layer on top and spread with the remaining buttercream. Sprinkle with whole or finely chopped hazelnuts and serve with the caramel sauce. The cake is, as expected, very sweet, but a real hit. Of course, it’s not exactly low in calories – although I did halve the quantities compared to the original recipe. The original recipe therefore calls for 4 layers of cake and buttercream. Tip: If you want to save a few calories, you can use maple syrup instead of the caramel sauce.