Caramel Sea Salt Almond Cake
- White sugar: 150g
- Whipping cream: 120ml
- Water: 40ml
- Butter: 30g
- Sea Salt: 3g
1. **Prepare the Caramel Sauce**:
- In a saucepan, heat white sugar over medium heat, stirring constantly until it melts and turns into a golden caramel color.
- Carefully add water while continuing to stir to dissolve the caramelized sugar.
- Stir in the whipping cream and continue to cook, stirring until it becomes smooth.
- Remove from heat and stir in the butter and sea salt until well combined. Set the caramel sauce aside to cool.
- Eggs: 3
- Corn oil: 35ml
- Milk: 50ml
- Flour: 60g
- White granulated sugar: 30g
1. **Prepare the Cake**:
- In a mixing bowl, separate the egg yolks from the egg whites.
- Mix the egg yolks with corn oil and milk.
- Gradually add the flour, stirring until the mixture is smooth and well combined.
- In a separate clean bowl, whisk the egg whites until they form stiff peaks, gradually adding the white sugar.
- Gently fold the egg white mixture into the yolk mixture until well combined.
- Pour the batter into a cake pan and bake in a preheated 150C/300F oven for 40 to 45 minutes
- Whipping cream: 300ml
- Caramel Sauce: 30g
1. **Make Caramel Cream**:
- Whip the whipping cream until it reaches stiff peaks.
- Gently fold in the caramel sauce until well incorporated.
1. After the chiffon cake has cooled, slice it horizontally into two or three layers.
2. Spread a layer of caramel cream on each cake layer.
3. Stack the cake layers on top of each other.
4. Spread a thin layer of caramel cream over the top and sides of the cake.
5. Decorate the cake with almonds.
6. Drizzle the cooled caramel sauce over the cake.
Now, you have a delectable Caramel Sea Salt Almond Cake to enjoy!