Caramel honeycomb cake
Caramel honeycomb cake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, caramel honeycomb cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Caramel honeycomb cake is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Caramel honeycomb cake is something which I’ve loved my whole life.

This irresistibly rich and decadent salted caramel chocolate cake is a thing only dreams are made of. To make the honeycomb, line a large baking tray with non-stick baking paper and set aside. This Caramel Cake recipe is perfect for that die hard caramel fan in your life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have caramel honeycomb cake using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Caramel honeycomb cake:
  1. Make ready 400 gr sugar
  2. Take 300 ml hot boiling water
  3. Prepare 5 pcs kaffir lime leaves
  4. Take 4 pcs pandan leaves about 7cm
  5. Make ready 5 eggs
  6. Make ready 120 gr plain flour
  7. Take 150 ml condensed milk
  8. Get 150 gr margarine
  9. Get 1 tbsp baking soda

The bottom layer is made from chocolate ice cream and. Honeycomb candy with crushed caramel corn, toasted pecans and almond shards - oh. me. gee. If you can make homemade caramel, you can make homemade honeycomb candy. How cute is this rustic caramel cake with homemade honeycomb and biscoff cheesecake frosting guys?!

Instructions to make Caramel honeycomb cake:
  1. On low fire, make the caramel by cooking the sugar until golden brown looks like white tea. At this stage not all sugar is dissolved. Turn off the heat. Add pandan leaves and kaffir lime leaves and slowly add boiling water. Careful with the splatter. Turn on the heat and boil until sugar completely melts. Smells nice and strong while the colours darkened at this stage. Set aside until cool. Strain and measure to 400ml add in water if necessary.
  2. Preheat oven to 180’ C, convection.
  3. Beat eggs with whisk until frothy. Add alternately between flour and caramel syrup.
  4. Gradually add condensed milk and mix well.
  5. Add melted margarine. Mix well. Color of batter changed slightly.
  6. Add baking soda through a strainer and mix well.
  7. Pour into tube pan that’s greased well and dusted with flour. Batter may not looks homogeneous but it’s ok.
  8. Bake in preheated oven for about 45 minutes. Top of cake will go glossy dark brown.
  9. Once cooked, make sure you completely cool the cake before you tip it over. Cake is rather fragile when it’s hot.

There's something delightfully organic about the juxtaposition of straight layer cakes piled high. The caramel toffee flavour and the spongy, airy texture sure makes this cake Malaysian honeycomb cake has a sister - who is Vietnamese honeycomb cake (bánh bò) - click the link for the recipe if. Line a deep baking tray with parchment paper. Put the caster sugar and golden syrup into a large saucepan. Place over a medium heat and heat gently to a golden-brown caramel.

So that’s going to wrap it up for this exceptional food caramel honeycomb cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!