Serves 1
Directions
- 1To prepare the caramel whipped cream, heat brown sugar on low flame until it's fully melted and runny.
- 2Whisk in hot cream.
- 3Let it cool down, then mix in cold cream, vanilla and salt and thoroughly chill in the fridge.
- 4In the meanwhile, prepare the brown sugar chiffon cake. Separate the eggs into whites and yolks.
- 5Whisk the whites while slowly adding in brown sugar until you get a stiff and glossy meringue.
- 6To the yolks, add more sugar, milk and vanilla, then sift in flour, corn starch, salt and baking powder.
- 7Finally, slowly and very gently fold the egg yolk mixture into the meringue until you have a light and fluffy cake batter.
- 8Divide it into the cake tins and bake.
- 9Once the caramel cream is chilled, whip it until it becomes thick and fluffy.
- 10Lastly, make a simple chocolate ganache using caramel milk chocolate.
Ingredients
- brown sugar
- hot cream
- cold cream
- vanilla
- salt
- eggs
- brown sugar
- sugar
- milk
- vanilla
- flour
- corn starch
- salt
- baking powder
- caramel milk chocolate
- brown sugar simple syrup
- crunchy caramel bits
Equipment
cake tins
Tips
- To assemble, cut each cake into two layers.
- First brush on a brown sugar simple syrup, then spread on the caramel whipped cream, make a well and pour in the ganache.
- Repeat with all the layers and slather the cake in the whipped cream frosting.
- Decorate with a drizzle of ganache as well as some crunchy caramel bits.
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