Lemon and salted caramel cake ( Tour de France theme)

To celebrate yet another year of tour de france, this cake’s decoration was based on the palaton. Despite the decoration, this moist lemon cake sandwich a thin layer of salted caramel cream gives this cake an additional taste of dimension.

INGREDIENT

120g sugar

160g flour

100g butter (room temperature)

100ml milk

1 lemon ( juice and zest)

3 medium eggs

 

Methods

1. preheat oven at 170C

2. Beat butter and sugar until light and fluffy.

3. add eggs one by one.

4. combine the flour baking powder and milk, fold well.

5. Bake for 35 minutes.

6. When it is cold, decorate with butter cream.

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Chocolate salted caramel cupcake

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These simple rich chocolate based cake with vanilla butter cream and a touch of salted caramel sauce are just easy to bake and yummy to eat 🙂

INGREDIENT

cake base

110g flour

110g sugar

100g butter

30g coaca powder

2 medium eggs

100ml milk

3/4tsp baking powder

1/4 bicarbonate of soda

butter cream

1tsp vanilla extract

160g butter

200g icing sugar

1tbsp milk

salted caramel

125g caster sugar

80ml double cream

1/2 tsp salt

 

METHODS

1. Mix butter, sugar and eggs together.

2. Add in flour and chocolate powder. Finally add milk and mix well.

3. Spoon into the cupcake cases and bake in 170C preheated oven for 16-18 minutes.

Caramel

1. Dissolve the sugar and 60ml water in a small pan.

2. Wait for few minutes but DO NOT STIR, as soon as it changes to a caramel colour and starts to thicken, remove immediately from the hear. Stand well back and add the cream.

Salted caramel

Butter Cream

1. Cream the butter and icing sugar for at least 5 minutes with an electric mixer and add the milk until combine.