Caramel Corners

Dough:

1. Preheat the oven to 175 ° O / bottom heat. Line a rectangular shape (approx. 25 x 20 cm) with baking paper. (Corresponds roughly to a 24 round)
2. Melt the butter over a mild heat and allow to cool. Mix the flour, almonds and a pinch of salt in a bowl. Separate eggs and place in 2 separate bowls. Beat the egg white with the second pinch of salt until stiff, and when it starts to set, gradually pour in the white sugar while whipping. When it is used up, keep beating until no more crystals are visible, the egg whites are shiny and firm tips remain when you pull out the paddle.
3. Beat the egg yolks with the brown sugar until they are whitish and creamy. This until it has completely dissolved (approx. 5 minutes). Then stir in the cooled, liquid butter and then the almond-flour mixture. It is then a tough, sticky dough. At first, stir vigorously 1/3 of the stiff egg whites with a hand mixer and fold in the rest with a rubber spatula. Pour the dough into the mold, smooth the surface a little and slide the mold into the oven on the 2nd rail from the bottom. The baking time is 25 minutes. Then switch off the oven and leave the cake in it for another 10 minutes.
4. After taking it out and cooling it, leave the cake for the caramel topping in the pan.

Caramel:

1. Put the cream and brown sugar in a saucepan and bring to the boil while stirring. Then turn the temperature down halfway and let everything cook gently for 25-30 minutes. Stir it every now and then. But be careful, caramel is very hot and you can burn yourself badly ….. The caramel has to cook until it is tough but still spreadable. If the specified time is not sufficient, extend it by minutes until the consistency is achieved. As a test, you can pour some of it onto a plate with a trowel. If it is about to set, the caramel is ready.
2. Then pour everything onto the surface of the cooled cake, distribute it evenly and let it set well. Then lift the cake with the paper out of the mold and fold down the edges of the paper. If the caramel runs down a bit after that, it is not a disaster. You can simply pull it up again at the edges with a knife and smooth it out a little. … but you can also eat it … ;-)))
3. Then divide the cake on the paper into 10 equal-sized rectangles and halve them 1 x diagonally from one corner to the other. If a round shape was used, cut the cake into pieces that are not too wide.