Name: Caramel Cake
Yield: 2 cakes, 10 inches (25 cm) in diameter
Ingredients: 1 Almond Sponge, 10 inches (25 cm) in diameter; 1 Cocoa Almond Sponge, 10 inches (25 cm) in diameter; ¾ cup (180 ml) Plain Cake Syrup; Caramel Cream; 2 Short Dough Cake Bottoms, 10 inches (25 cm) in diameter; 4 ounces (115 g) smooth apricot jam; 6 ounces (170 g) sliced almonds, toasted and lightly crushed; Dark chocolate shavings; 1½ cups (360 ml) heavy cream; 1 tablespoon (15 g) granulated sugar; Sour Cream Mixture for Piping; Fortified Caramel Sauce; Chocolate Sauce for Piping

Preparation info

2
cakes, 10 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Simply switching the sponges around a little makes this cake interesting and unusual. If you do not already have the sponges on hand, instead of making two separate sponges, make the full almond sponge recipe, divide the batter in half, and add 1½ ounces (40 g) unsweetened cocoa powder to one half.

As a variation, try serving this cake with Bitter Chocolat