If there’s one time of year to go all in, it’s New Year’s!
It’s the moment to make dessert a little extra – and that’s exactly what I wanted to do with this cake: create something truly show-stopping.
I’ve been wanting to make this design for a long time, and I’m so excited about how majestic and dimensional the final result turned out.
For this recipe, I wanted the best of the best in every layer, which is why I’ve chosen my favorite components and flavor combinations to build this cake from the ground up.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Salted Caramel:
- 150 g brown sugar
- 165 ml heavy cream (min. 35%)
- 45 g butter
- 30 g glucose syrup
- 25 g caramel chocolate (I use Callebaut Gold 30.4%)
- 0.5 tsp sea salt
- In a pot, heat the heavy cream, brown sugar, butter, glucose syrup and sea salt to 109°C / 228°F. This temperature ensures the caramel sets properly inside the entremet without becoming too fluid.
- Remove the pan from the heat and pour the caramel into a jug. Let it cool to 55–60°C / 131–140°F. Cooling the caramel ensures that the chocolate doesn’t seize.
