Caramel Layer Cake
06-137
Group 1
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.500
100.00
Whole Eggs
0.500
100.00
Water
0.125
25.00
Butter (melted)
0.125
25.00
Toffee (broken into small pieces)
0.050
10.00
Total Weight: 1.300
Group 2
Ingredient
KG
%
Dark brown sugar
0.107
-
Milk
0.116
-
Unsalted Butter
0.010
-
BAKELS WHIPPING CREAM
0.200
-
Total Weight: 0.433
Group 3
Ingredient
KG
%
Almonds
-
-
Total Weight: 0.000
How to do it:
Cake:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes on high speed.
2. Fold-in melted butter. Add in toffee bits.
3. Deposit in greased and lined pans.
4. Bake at 180°C
Frosting:
1. Combine brown sugar and milk in a saucepan.
2. Bring to a boil then cover and cook for 3 minutes.
3. Remove the lid and continue to boil, without stirring until mixture reaches 113ºC on a sugar thermometer.
4. Remove pan from heat and add butter, but do not stir. Let cool until lukewarm then stir until smooth & creamy. Set aside.
5. Whisk Bakels Whipping Cream for 1 minute on high speed.
6. Gradually add the caramel mixture and continue mixing.
To assemble:
1. Cover cake with frosting.
2. Sprinkle top with almonds
Yield: 1 x 8-inch round cake
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