Vanilla Caramel Cake

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Directions

1. 1

   Preheat the oven to 150°C and grease a springform pan with oil and butter. Do not grease the rim, otherwise the dough will not rise as well.

2. 2

   Finely grate the lemon peel and squeeze the lemon juice. Beat butter, cream cheese, lemon rind, vanilla pulp, sugar and a pinch of salt with a whisk. Add the eggs one after the other to make an even mixture.

3. 3

   In another bowl, mix flour and baking powder and fold into the butter and egg mixture together with the lemon juice.

4. 4

   Put the dough into the form, smooth it down and bake for 45 - 50 minutes. Stick test, take out, let cool.

5. 5

   When the cake has cooled down, cut horizontally 1 or 2 times (depending on how you like it).

6. 6

   Soak the gelatine in cold water. Heat 50 ml of cream in a small pot, dissolve the squeezed-out gelatine in it, add the caramel spread and remove from the heat. Let it cool down for about 15 minutes.

7. 7

   Now whip the cream until stiff. Now add 3 tablespoons to the caramel cream and then fold the caramel cream into the remaining cream.

8. 8

   Place one of the cake bases on a cake plate, spread the caramel cream on top and place a second base on top. Spread the caramel cream again. Now partially chop your favourite chocolates and spread them on the cake together with the whole chocolates.

9. 9

   Before eating, it is best to put it in a cool place for a few hours (or overnight), then the gelatine attracts well and the cake can be cut easily. The treat is ready to eat :-).