Caramel cake

Recipe from: 12/12/1996 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • 150
    g
    butter
  • 125
    ml
    castor sugar
  • 1
    extra-large egg
  • 2
    egg yolks
  • 500
    ml
    self-raising flour
  • pinch salt
  • 90
    g
    instant caramel pudding
  • 200
    ml
    milk
  • 2
    ml
    caramel essence
  • 2
    ml
    vanilla essence
  • ICING
  • 380
    g
    Nestlé Caramel Treat
  • 310
    g
    cream, chilled
  • 90
    g
    caramel flavour instant pudding
 

Method

25-30 min
 
Preheat the oven to 180 ºC (350 ºF). Spray two 20 cm loose-bottomed cake tins with non-stick spray. Cream the butter until light and fluffy. Add small quantities of the sugar at a time, beating continuously. Add the egg and egg yolks one by one, beating well after each addition. Sift the dry ingredients together and fold into the butter mixture, alternating with the milk. Add the essences. Turn into the two prepared, loose-bottomed tins and bake for 25-30 minutes or until the cakes are done - a testing skewer will come out clean when inserted into the centre of the cakes. Cool on a wire rack. Place one of the cake layers on a pretty cake platter. Spread generously with caramel condensed milk. Place the other cake layer on top and spread with more caramel condensed milk. Whisk the cream and instant pudding together for 1 minute until thick. spoon into a piping bag and decorate the cake with the mixture. Makes a small cake.
 

Read more on: starch  |  bake
 

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