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Caramel Coated Cake with Crème Patisserie

Caramel Coated Cake with Crème Patisserie

Method

                                                                                                                     Photo credit: G. Drakopoulos - Food Styling: T. Webb

For the cake:

  • Beat all of the ingredients in a mixer using the paddle attachment, until a very wet, soft dough forms.
  • Transfer to a bowl, cover with plastic wrap and allow it to rest for 1 hour. It will not double in size.
  • Grease a 20 cm round cake pan, with no hole in the middle.
  • Cover with plastic wrap and allow to rest for 30 minutes again.
  • Make sure the plastic wrap is not touching the surface of the dough since it will not allow it to rise properly.

For the caramel coating:

  • Combine all of the ingredients, apart from the almonds, in a pan over medium heat. Stir well as the mixture starts to boil.
  • Boil for 2 minutes until it becomes a shade darker in color.
  • Add the almonds and stir.
  • Line a small baking pan with parchment paper. Spread mixture in pan with a spatula and set aside to cool.

For the crème patisserie:

  • Heat the milk in a saucepan. Remove from heat and pour milk into a glass. Wipe down saucepan.
  • Do not place back on heat. Combine the eggs and sugar in the saucepan and beat with a hand whisk. Add the cornstarch and stir.
  •  Add half of the hot milk a spoonful at a time and stir until completely combined.
  • Add the rest of the milk and place saucepan on heat.
  • Boil for 2 minutes while stirring continuously.
  • Remove from heat. Add the butter, melted white chocolate, salt and vanilla extract.
  • Transfer to a bowl. Cover with plastic wrap making sure the wrap directly touches the surface of the cream so that it doesn’t form a film on top.
  • Refrigerate until chilled.

To assemble:

  • Preheat oven to 180* C (350* F) Fan.
  • Put spoonfuls of the caramel coating as far apart as possible over the cake. While baking the almonds will spread.
  • Bake for 20-25 minutes.
  • Remove from oven and place on a wire rack to cool for 10 minutes.
  • Turn out of cake pan and allow cake to cool completely on the wire rack.
  • Cut the cake into 2 layers. Spread the crème patisserie on the bottom layer.
  • Cover with top layer of cake.
  • Cut into slices and serve.

Tip

The white chocolate added to the crème patisserie gives it a different aroma and brings the perfect balance between the cake and the crème.

 

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Nutritional
Chart

Nutrition information per 100 gr.

321
Calories (kcal)
16 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

16.7
Total Fat (g)
24 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

7.1
Saturated Fat (g)
35 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

34.5
Total Carbs (g)
13 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

19.6
Sugars (g)
22 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

7.1
Protein (g)
14 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.8
Fibre (g)
7 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.39
Sodium (g)
6 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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