John Myers
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Macadamia Chocolate Cake with Salted Caramel (Susanne Förster-Gier)
The perfect macadamia chocolate cake with salted caramel (susanne förster-gier) recipe with a picture and simple step-by-step instructions.
Chocolate biscuit:
- 200 g Sugar
- 125 g Flour
- 100 g Food starch
- 80 g Cocoa
- 5 Eggs
- 1 pinch Salt
- 1 pinch Cloves
- 1 pinch Cinnamon powder
- 0,5 packet Baking powder
Orange buttercream:
- 500 g Butter
- 160 g Powdered sugar
- 250 g Cream
- 2 Organic oranges
Chocolateglaze:
- 150 g Dark chocolate
- 150 g Butter
- 60 g Powdered sugar
- 50 g Cocoa
- 50 ml Coffee
Macadamia Salt Caramel:
- 100 g Sugar
- 50 ml Water
- 100 g Macadamia nuts fresh
- 1 tsp Fleur de sel
Biscuit:
- Prepare a sponge cake from the ingredients and bake in a 26-piece springform pan.
Orange buttercream:
- Beat the butter and powdered sugar to a white cream.
- Slowly stir in the liquid cream.
- Season to taste with the zest of the organic oranges.
Annotation:
- It should always taste a little stronger, otherwise the flavors in the finished cake will not come into their own.
Chocolateglaze:
- Mix the butter and powdered sugar until creamy.
- Stir in the melted chocolate.
- Mix the cocoa with the coffee until smooth and stir into the chocolate cream.
Important:
- Cool for approx. 30 minutes before use.
Macadamia Salt Caramel:
- Bring the water and sugar to a boil in a pan without stirring.
- Boil over the brown caramel, then add the nuts.
- Pour everything onto baking paper and sprinkle with fleuer de sel.
- Let cool down and then roughly chop.
Structure of the cake:
- Cut the cooled sponge cake three times and dust with rum.
- Then fill with the orange buttercream.
- Wrap the cake with the chocolate icing all around with the palette.
- Pour the rest of the icing into the piping bag and sprinkle a frilled edge on top and bottom of the cake.
Important:
- Let it steep in the refrigerator for at least 24 hours. Take out of the refrigerator an hour before consumption so that all flavors can develop properly.
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