You can never really go wrong with strawberry, vanilla, and caramel. This combination works amazingly together, especially when paired with plenty of fresh berries and delicate macarons.
The cake here is decorated with velvet spray, but if you don’t have access to it, you can easily leave it out. That said, I do think the white velvet finish looks beautiful against the bright red strawberries and really makes the decoration stand out.
I’ve also fallen in love with this Kit Symphony mold, which is great for creating beautiful and elegant decorations with interesting shapes and details. You can use this mold too or one with similar dimensions and design.
Happy baking <
Caramel Brownie with Almonds:
- 100 g butter
- 150 g caramel chocolate (I use Callebaut Gold 30.4%)
- 75 g eggs (approx. 1.5 medium eggs)
- 90 g caster sugar
- 60 g all-purpose flour
- 50 g almonds
- a pinch of salt
- Melt the butter and set it aside. Melt 100 g of caramel chocolate in a separate bowl and set it aside.
- Whisk together the eggs, sugar, flour, and salt until the batter is light and has a fluffy consistency.
