30 March, 2019
Triple Caramel Cake
This jaw-dropping cake is a feast for the eyes; moist, light cake layers are topped with dulce de leche and smooth caramel buttercream. But the real winner here …
3 cups heavy cream
2 1⁄2 cups sugar
6 ounces unsalted butter, softened
4 large eggs, room temperature
9 ounces all-purpose flour
1 1⁄2 teaspoons baking powder
1 pinch salt
Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
Leave undisturbed until the sugar begins to melt and darken.
Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
When all the sugar has melted and the caramel is very dark amber, remove from the heat.
Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
Be careful, as the caramel tends to boil upwards.
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