Here is the recipe for the new favorite cookie for Kitchnqueen’s little sister who has to be tested! Earlier, I have presented you for my American pancakes and Key Lime Pie , but at the moment it’s all containing the words “salty caramel” which is my guilty pleasure. I thought for a long time it was so hard to make caramel itself, but it turned out to be quite easy. And by adding some of the caramel sauce into the cake bottom it becomes both juicy and velvety. Enjoy to taste this!

The recipe is taken from skilled  Cake Please , but some personal adjustments are added. The cake stays well in the refrigerator for 3 days and can also be frozen.

Recipe for Caramel Sauce:

  • 100 g of sugar
  • 150 g cream
  • 40 g butter
  • 2 cleaves maldon salt

This is what you do:

  1. Melt the sugar into brown caramel without stirring it, turn the pot only.
  2. Warm the cream to the boiling point.
  3. Pour the cream over the caramel and stir with a wooden slice until all the caramel has dissolved.
  4. Take the saucepan of the heat and add butter and salt.
  5. Set aside while making the cake bottom.
Cookie recipe:
  • 3 egg
  • 1 1/2 dl sugar
  • 1 1/2 dl coconut sugar
  • 150 g dairy man
  • 1 1/2 dl of milk
  • 5 tablespoons of caramel sauce
  • 2 1/2 dl flour
  • 1 dl fibramel
  • 2 teaspoons bakingpowder
  • 2 tsp vanilla sugar
  • 1 pinch of salt
This is what you do:
  1. Heat the oven to 200 degrees.
  2. Whip eggs and both sugar types for eggedosis.
  3. Melt the butter on low heat and add the milk before pouring the mixture into the egg noodles.
  4. Gently mix flour, baking soda, vanilla sugar and salt.
  5. Finally, turn the candy in.
  6. Dress a round shape or a small pan with baking paper and add the batter.
  7. Stitched on the bottom groove for 10 min.
  8. Then lower the temperature to 175 degrees and cook for 10 minutes.
  9. Cool on the grid.
Recipe for Caramel Glasses:
  • 200 g melis
  • 100 g butter
  • 3 tablespoons strong coffee
  • The rest of the caramel, except what you want to decorate.
This is what you do:
  1. Melt the caramel and butter in a saucepan
  2. Add flour and coffee and stir well so that there is a smooth mixture.
  3. Pour over the cake and place the cake then cold for 15 minutes.
  4. Put the rest of the caramel in a bag with a small hole and decorate with the one you want on top.
  5. Server and enjoy!

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