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8 eggs 8 tbsp caster sugar 8 tbsp self-raising flour 1 tbsp vanilla extract 1/2 lemon zest 1 tsp salted caramel essence 100 g salted caramel cream 200 g clotted cream 100 g icing sugar 50 g whipping cream few drops of white food colouring (optional) 8 eggs 8 tbsp caster sugar 8 tbsp self-raising flour 1 tbsp vanilla extract 1/2 lemon zest 1 tsp salted caramel essence 100 g salted caramel cream 200 g clotted cream 100 g icing sugar 50 g whipping cream few drops of white food colouring (optional) Makes one medium sized 2 tier cake ~ 15 slices
Prep ~ 30 min | Baking ~ 30 min | Total ~ 60 min Not including any decoration items
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This is a simple equal measures sponge recipe that I flavoured with salted caramel so that the cake is not too sweet.
The trick with the clotted cream is the same as with any other butter based cream, don't let it go too warm. To keep the shape I use whipped cream and always keep the cream refrigerated. However, you need to be careful to keep it on a moldable temperature.
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