Caramel Cake
This lusciously sweet and indulgent dessert combines the richness of dulce de leche with a tender cake base and a fluffy meringue topping. With layers of flavor and a delightful contrasting texture, this treat is sure to impress your friends and family. Ideal for a special occasion or a cozy gathering, this recipe will surely leave a lasting impression.
— Constant Cookbook
Ingredients
- 1/2 tin of Carnation Dulce de Leche
- 250g flour
- 250g butter
- 250g caster suagr (or 3tsp of Splenda or alternative)
- 3 eggs (seperated)
- 6 tsp honey
- 1 25cm cake tin
- Electric whisk
Instructions
- Preheat oven to 160C/ Gas 4. Cream the butter and suagr/sweetener together. Add the egg YOLKS and the flour and incorporate to form a smooth batter. Add half the tin of Carnation Dulce de Leche.
- Prepare a cake tin with butter/ low fat spray and line with baking parchment. Pour the batter in and put in the oven for 1 hour 30 mins, or until a skewer/knife comes out clean when inserted.
- While the cake cooks, make the meringue. Just whisk the egg whites until stiff peaks, then stir in 4 tsp of honey. Place in the oven for 30 mins
- When the cake is done, transfer to a wire rack. When cool, add the remaining 2 tsp of honey and spread over the top of the cake. When the meringue is done, just place on top and enjoy!
- If making cupcakes, do the above but line a cupcake tin with 12 paper cases, and spread 1/2 a tsp of honey on each with a little of the meringue.
Yield
Serves 6
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