Caramel and raspberry – both fresh and sweet flavors. I love this combination!
This cake was made for my friend, who is the biggest caramel lover. So there is a lot of caramel in this cake! Yet it is still fresh, thanks to the raspberry elements, which balance the cake perfectly!
Happy baking <3
Day 1
Caramel Cake with Raspberry and Hazelnut:
- 135 g caramel chocolate (I use Callebaut Gold 30.4%)
- 40 g butter
- 60 g caster sugar
- 75 g eggs (approx. 1.5 medium eggs)
- 30 g all-purpose flour
- 55 g hazelnuts
- 35 g frozen raspberries
- a pinch of salt
- Roughly chop 80 g caramel chocolate.
- Slowly melt the butter in a small saucepan (the butter must not be too hot, as this can seize the chocolate afterwards). Put the saucepan on low heat and add the chocolate. Stir until all the chocolate has melted.
