Almond cake drizzled with homemade salted caramel sauce is like a salted caramel macaron in the form of a cake. That is exactly how this idea popped into my head. I craved for some salted caramel macarons but felt too lazy to pipe and bake the macrons in batches. So I decided to bake a cake using similar flavors and was very content with the result.
The salted caramel sauce compliments the rich almond flavor very well. Making the dulce de leche is effortless and can be stored and used at any time as a topping, filling or a dip! 😀
So here it goes,
For the cake
- 3/4 th cup almond flour
- 2 egg whites
- 2 large eggs
- 1 and a half cup castor sugar
- 100 gms butter
- 1 tbs vanilla essence
- 1 tbs baking powder
- 100 gms all purpose flour
For the Dulce de Leche
- 1 litre milk
- 1/2 cup castor sugar
- 1/2 tbs baking soda
- 1/2 the rock salt
- 3 tbs condensed milk ( optional)
Boil the milk and sugar on slow flame in a thick bottomed vessel, add the baking soda and condensed milk and deduce for about 45 minutes until desired consistency is acquired. Add salt for that salted caramel flavor.
Keep stiring on and off to prevent buring at the base.
The dulce de leche can be refrigerated and stored for about two months.
Beat three egg whites with half cup sugar until you see soft peaks.
Sift the almond flour and the rest of the castor sugar and keep aside.
In another bowl, soften the butter and add in the two whole eggs. Whisk gently.
Fold the almond flour batter into the butter and eggs.
Sift the flour and the baking powder and fold.
I have separated the batter in two parts and added color for the texture. Depending on what you like you can experiment 😀
Preheat the oven to 130 ℃. Bake for 30 minutes.
Once it has cooled down, drizzle with the dulce de leche..
And there you have it…