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Kamcauliffe
Caramel christmas cake
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Ingredients
- 400 gram dark chocolate for the chocolate Christmas trees
- 200 gram sugar for the salted caramel
- 100 gram butter for the salted caramel
- 125 milliliters cooking cream for the salted caramel
- 1 teaspoon coarse sea salt for the salted caramel
- 2 tablespoon flour for the cake
- 500 gram sugar for the cake
- 1 tablespoon whipped cream for the cake
- 100 gram soft butter for the cake
- 300 milliliters dark brown beer for the cake
- 3 egg for the cake
- 1 teaspoon biscuits for the cake
- 500 gram self raising flour for the cake
- 175 gram White chocolate for the frosting
- 225 gram soft butter for the frosting
- 300 gram powdered sugar for the frosting
- 125 milliliters whipped cream for the frosting
- 0.5 teaspoon vanilla essence for the frosting
- 2 tablespoon cranberry for the sugared cranberries
- 25 gram white caster sugar for the sugared cranberries
Directions
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Preheat the oven to 160ºC.
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Grease the spring forms and pollinate them with flour.
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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.
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Then bring to the boil and cook in 5-10 minutes until golden brown caramel.
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Then add half of the beer until you get an even syrup.
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Let the syrup cool down and whisk in the remaining butter with a mixer. Beat the eggs one by one through the mixture.
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Add the remaining beer and the spice herbs. Then sprinkle the flour through it.
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Spoon the batter into the springforms and bake for about 40 minutes in the oven.
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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.
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Remove the cakes from the oven and allow to cool.
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Spread 1 cake with (well cooled) salted caramel and stack the second on top.
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Make the frosting. Melt the chocolate au bain-marie and let cool.
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Beat the butter with the powdered sugar with a mixer until they are as white as possible.
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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.
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Brush the top and sides of the cake generously with the frosting.
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Stick the chocolate Christmas trees carefully against the side of the cake.
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Boil the cranberries for about 5 minutes in a small amount of water. Drain and let cool.
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Then pour the caster sugar through the cranberries and spread over the middle of the cake.
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Nutrition
1330Calories
Sodium0% DV0g
Fat100% DV65g
Protein24% DV12g
Carbs57% DV171g
Fiber0% DV0g
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