Caramel christmas cake

Preheat the oven to 160ºC.

Grease the spring forms and pollinate them with flour.

For the cake, mix 500 grams of sugar, 150 ml water, the whipped cream and 2 tablespoons of the butter in a pan. Let the sugar roast without the mixture boiling.

Then bring to the boil and cook in 5-10 minutes until golden brown caramel.

Then add half of the beer until you get an even syrup.

Let the syrup cool down and whisk in the remaining butter with a mixer. Beat the eggs one by one through the mixture.

Add the remaining beer and the spice herbs. Then sprinkle the flour through it.

Spoon the batter into the springforms and bake for about 40 minutes in the oven.

Check with a skewer whether the cake is cooked. If there is still some batter hanging on the skewer, put the cakes in the oven for a little longer.

Remove the cakes from the oven and allow to cool.

Spread 1 cake with (well cooled) salted caramel and stack the second on top.

Make the frosting. Melt the chocolate au bain-marie and let cool.

Beat the butter with the powdered sugar with a mixer until they are as white as possible.

Put in the whipped cream, melted chocolate, vanilla and a pinch of salt. Make sure the whipped cream is not too cold, otherwise the frosting will cut off.

Brush the top and sides of the cake generously with the frosting.

Stick the chocolate Christmas trees carefully against the side of the cake.

Boil the cranberries for about 5 minutes in a small amount of water. Drain and let cool.

Then pour the caster sugar through the cranberries and spread over the middle of the cake.