Classic Southern Caramel Cake

How to make Classic Southern Caramel Cake

Ingredients (for a 26 cm mould):

4 eggs, 100 g caster sugar,

50 g muscovado sugar,

50 g liquid cream,

100 g butter,

210 g flour,

1 sachet of baking powder,

3 tbsp. at s. rum,

150 g shelled walnuts

Salted butter caramel:

200 g sugar,

150 g liquid cream,

100 g salted butter

Instructions:

Salted butter caramel:

Placing sugar in saucepan and heat on medium heat. When the color turns amber, add the preheated cream off the heat. Add the butter and mix.

Dry caramel Recipe Salted butter caramel Salted butter caramel Salted butter caramel

Walnut and caramel cake:

Blanch the whole eggs and the sugars, whisking vigorously for 5 minutes. Add the cream, the melted butter, then the flour and the mixed yeast.

Cake recipe Cake batter

Pour in the rum, 100 g of roasted nuts and 100 g of caramel. To mix together. Pour into a buttered cake mould, interspersing a few nice marblings of caramel.

Roasted nuts Caramel cake recipe

Bake at 170°C for 50/55 minutes.

Caramel & nut cake

After 15 minutes of baking, split the upper part of the cake with a buttered knife (without touching the ends) so that it develops harmoniously.

To check for doneness, poke a thin blade of knife into the cake, it should come out dry. If the cake browns too much, cover with aluminum foil while baking.

When the cake is cooked, remove from the oven and let cool. Unmold and let cool.

Cool 2 or 3 spoonfuls of the remaining caramel. Add 50 g of walnuts and mix.

Caramel and nuts

With a knife, accentuate the central crack formed on the top of the cake and garnish with the caramel and walnut mixture. Let take…. I know, it’s a torture to wait !