Salted Caramel and White Chocolate Cake

 

Salted Caramel and White Chocolate Cake

By Anja Erasmus | Anja’s Tea Garden (at Home)
Photo credit | Marethe Grobler Photography

INGREDIENTS

Cake

375 ml cold water

5 ml vanilla essence

275 ml mayonnaise

4 cups flour

375 ml castor sugar

1 tsp salt

7 ml bicarbonate of soda

Filling and Topping

1 tin caramel treat

Flaked sea salt

150 g white chocolate

225 ml cream

METHOD

Preheat oven - 180°C

1. Whisk together cold water, vanilla essence, mayonnaise (yep!! ) in your electric mixer’s bowl.

2. In another large bowl, sift together flour, castor sugar, salt and bicarbonate of soda.

3. Put mixer on slow and add dry ingredients to the mayo mix until smooth - don’t over beat.

4. Divide between 2 greased 22 cm cake pans. Bake at 180°C for about 25 minutes.

5. Cool cake in pans. When cool, spread a layer of caramel treat on the bottom cake, sprinkle flaked sea salt over caramel (not too much).

6. Put top layer on top of bottom layer. Melt 150 g slab of white choc with 100 ml cream in double boiler, otherwise it could burn easily. When melted but not too runny, pour over cake, allow to drip over sides.

7. Whisk 125 ml cream until stiff, add good dollop of caramel treat and mix. Top your cake with this yummy naughtiness and grate some dark choc over it.

Enjoy!!

Anja’s Tea Garden (at Home) - Stellenberg Rd, Equestria.

Email | tea@anjasgarden.co.za

Website | www.anjasgarden.co.za

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