Caramel and passion fruit are always a winner – the sweet with the sour! Two New Year’s flavors that always work.
On top of that, the cake has lots of different textures – something soft, crunchy, smooth, and silky. All in all, a cake that tastes amazing! With its all-gold look, it’s a decorative addition to the New Year’s Eve dining table. A festive dessert you can’t go wrong with.
Happy baking <
Find step-by-step videos of how to make the cake in my Instagram highlights here.
Day 1
Caramel Brownie:
- 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)
- 25 g all-purpose flour
- a pinch of salt
- Roughly chop the caramel chocolate.
- Slowly melt the butter in a small saucepan (the butter must not be too hot, as this can seize the chocolate afterward). Put the saucepan on low heat and add 80 g of the chocolate. Stir until all the chocolate is melted.
