Mary Berry Salted Caramel Cake Recipes
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
SALTED CARAMEL NO-BAKE CHEESECAKE
Looking for a centrepiece dessert? Our salted caramel no-bake cheesecake is a winner every time and it's so easy to put together
Provided by Adam Bush
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
- For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
- To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.
Nutrition Facts : Calories 497 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
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- Heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 3 x 18cm/7in cake tins with buttered baking paper.
- To make the cake, cream the butter with the golden caster sugar, soft light brown sugar and golden syrup for about 5 minutes in a free-standing mixer fitted with a creamer attachment (or using hand-held beaters) until the mixture is pale and light.
- Divide the mixture evenly between the prepared tins and spread level with the back of a spoon or a palette knife. Bake on the middle shelf of the preheated oven for 25 minutes, or until well risen and a wooden skewer inserted into the middle of the cake comes out clean.
- To make the salted caramel, tip the caster sugar into a medium-sized, heavy bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to dissolve the sugar without stirring, but gently swirl the pan from time to time.
- Carefully slide the pan off the heat and add the soured cream and butter and stir gently to combine. Return the pan to a low heat to re-melt any hardened caramel.
- To make the frosting, cream the butter with 150g/5½oz salted caramel and the vanilla in a free-standing mixer fitted with a paddle attachment for 3–4 minutes, or until soft and light.
- To assemble the cake, place one cake layer on a cake serving plate and spread the top with 1 tablespoon of the salted caramel and then 3 tablespoons of the buttercream frosting.
- Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve.
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