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Salted Caramel Magic Cake

Salted Caramel Magic Cake

Indulge in the Salted Caramel Magic Cake, a heavenly blend of sweet and salty flavors with a gooey caramel layer. Perfect for any occasion!
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Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g granulated sugar
  • A few drops lemon juice
  • 150 ml hot cream
  • 75 g unsalted or salted butter
  • A pinch fleur de sel if using unsalted butter
  • 450 ml milk
  • 4 eggs separated yolks and whites
  • 90 g all-purpose flour
  • 70 g melted butter salted or unsalted
  • A pinch salt

Equipment

  • Heavy-bottomed saucepan
  • Mixing bowls
  • Whisk and spatula
  • Electric mixer or whisk
  • Cake pan (silicone or greased/floured)

Method
 

  1. Melt the sugar in a heavy-bottomed saucepan over medium heat, adding lemon juice to prevent crystallization.
  2. Once the sugar is a golden amber color, remove from heat and slowly pour in the hot cream, stirring in butter until smooth.
  3. In a mixing bowl, whisk egg yolks with melted butter until smooth, then sift in flour and mix.
  4. Gradually add warm milk infused with the remaining caramel, whisking until the batter is smooth.
  5. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form, then gently fold into the batter in three parts.
  6. Pour the batter into a greased or silicone-lined cake pan and bake at 150°C (300°F) for 55 minutes.
  7. Allow the cake to cool completely before refrigerating for at least two hours.
  8. Once chilled, unmold the cake and drizzle with reserved caramel, optionally sprinkling with fleur de sel or crushed nuts.

Nutrition

Calories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 0.5gSugar: 20gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

This Salted Caramel Magic Cake is all about the balance of salty and sweet. Don't skip the resting time, as it's essential for the layers to firm up.
For added texture, you can toast nuts before sprinkling them on top.
Store leftovers in an airtight container in the refrigerator for up to three days, but avoid freezing the cake as the texture may change.
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