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Caramel cake with butter crumbs
A divine caramel cake with rich butter crumbs!
175-180 °C
75-80 min
19 pieces
Ingredients
Zeeuwse traybake:
3.000 gr
Damco Zeeuwsch traybake mix
600 gr
(Dark) brown caster sugar
250 gr
Butter
800 gr
Whole egg
700 gr
Water
40 gr
Damco cold binding agent
Filling:
600 gr
Candied apple 7x7
Dark butter crumbs:
600 gr
Patent flour
600 gr
Butter chilled
150 gr
Dark brown caster sugar
350 gr
White caster sugar
200 gr
D Roomix extra
InstructionsPrintDownload PDF
- Mix Damco cold binding agent with the Zeeuwsch traybake.
- Whisk the (dark) brown caster sugar and butter with the butterfly whisk until smooth and airy.
- Next, mix in the eggs, water and Zeeuwsch traybake alternately.
- Scrape down the batter from the side of the bowl and beat thoroughly for ± 5 minutes on 2nd speed.
- Using a spatula, fold the Candied apple into the batter.
- Pour the batter onto a 75x25 cm silicone-lined baking tray with greased wooden edge.
- Using a piping bag, pipe Frucaps caramel filling in diagonal lines on top of the batter.
- Finally, sprinkle a generous helping of dark butter crumbs over the top.
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