Caramel cake
60+ Min
155 155 ml. cream (35%)
650 650 gr. iris candies
215 215 gr. butter
200 200 gr. eggs
15 15 gr. glucose
1 1 piece vanilla stick
180 180 gr. flour
130 130 gr. almond flour
3 3 gr. baking powder
step 1
Heat the cream and caramels in a saucepan, and let the candies melt. Mix until homogeneous state caramel mass, butter, eggs, glucose, and vanilla seeds. Add the sifted flour with baking powder and almond flour.
step 2
Fill the silicone molds with cake dough and bake at 160C for 20 minutes (for small) and about 40-50 minutes for large ones.
step 3
Heat together 400 grams of caramel candies and 80 ml. of creme. Pour caramel frosting on cooled cake.

How To Serve

Serve with tea.