Salted Caramel Cake
Calorieën
:
1912 kcalEiwit
:
23.4g eiwitDifficulty
:
MakkelijkRecept
Allergenen:
- Tarwe
- Ei
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Ei
- Soja
- Lupine
- Gluten
- Pinda's
- Noten
- Sesamzaad
- Melk (inclusief lactose)
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
/ Voor 2 personen
400 gram
Boerencakemix
(Bevat: Tarwe Kan bevatten: Ei, Soja, Lupine, Gluten, Pinda's, Noten, Sesamzaad, Melk (inclusief lactose))
2 stuk(s)
Ei
(Bevat: Ei)
100 gram
Roomkaas
(Bevat: Melk (inclusief lactose))
250 gram
Ongezouten boter
(Bevat: Melk (inclusief lactose))
20 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
Zelf toevoegen
5 gram
Suiker
Instructies
1
- Preheat the oven to 175ºC.
- Take the butter out of the fridge, cut into cubes and let it come up to room temperature.
- Pour the cake mix into a large bowl and beat the eggs in another bowl.
- Grease the cake tin or line it with parchment paper.
2
- Add the butter, 5 tsp sugar and eggs to the cake mix. Use an electric mixer to combine into a smooth batter.
- Pour the batter into the cake tin and bake in the oven for 35 - 40 minutes (see Tip).
- When the cake is done, set it aside and allow to cool down completely.
Tip: after 35 minutes, check whether the cake is ready by piercing it with a skewer; the cake is done if the skewer comes out clean.
3
- Roughly chop the almonds.
- In a bowl, combine the cream cheese with 2/3 of the salted caramel.
4
- Spread the salted caramel frosting over the cake.
- Drizzle the leftover amount of salted caramel sauce over.
- Finish by crumbling the almonds on top.
