Easter Cake, Caramel Fudge Sauce

Easter Cake, Caramel Fudge Sauce

Dessert
Vegetarian
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Serving(s)
1

Make a delicious Easter cake for the whole family.

Ingredients :

For the cake
200
g butter
120
g white chocolate
200
g fresh milk
10
g vanilla sugar
5
g baking powder
0,25
teaspoon bicarbonate of soda
200
g white flour
150
g caster sugar
2
eggs
1
pinch Guérande sea salt
*
Butter to grease the cake tin
For the icing
300
g de Philadelphia
85
g de beurre
75
g de sucre impalpable
For the caramel sauce
0,5
g butter
0,5
cup brown sugar
100
g crème fraîche
1
pinch Guérande sea salt

Preheat the oven to 170°C. Grease the cake tin and line the bottom and sides with baking paper. Melt the butter, salt and white chocolate in the milk over a gentle heat. Leave to cool.

Beat together the sugar and eggs, until the mixture is pale and creamy.

In a large bowl, sift together the flour, baking powder and bicarbonate of soda. Add the egg and sugar mixture and then the chocolate, milk and butter mixture.

Pour the cake mixture into the lined cake tin.

Bake for +- 1 hour, testing with a skewer to check the cake is cooked through.

To make the icing, start by creaming the butter and sugar (until the mixture turns pale) and then add the Philadelphia cream cheese.

To make the caramel sauce, over a medium heat reduce the sugar, salt and butter stirring continually with a spatula until the mixture is smooth and creamy (and all the sugar has melted). Add the crème fraîche and continue warming the sauce until the texture is thick enough for you.

Once the cake has cooled, cut it in half and sandwich the halves together with a layer of icing.

Spread the icing over the top and sides of the cake too. As for any final decoration, we’ll leave that to your imagination!

Serve the cake with an (im)moderate amount of caramel sauce poured over.

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