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Super quick caramel cake

updated

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Ingredients for 1 servings:

  • 1 cake base (sponge cake)
  • 600 ml cream
  • 6 cl syrup (caramel)
  • 3 cups of double cream
  • 2 bags of vanilla sugar
  • 5 bags of cream stiffener
  • 4 tbsp sugar

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

Place the sponge cake in a cake ring. Whip 600g of cream with 4 sachets of cream stiffener and add the syrup. Whip the double cream with the remaining sachet of cream stiffener and the vanilla sugar until stiff. Whisk the cream and cream together and pour onto the sponge cake. Caramelize 4 tablespoons of sugar in a non-stick pan until strings form. Place the caramel strings on top of the cake and refrigerate. If the cake is refrigerated overnight, the caramel strings will dissolve, giving the cake a delicious pattern.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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