Carambar Cake with Whipped Cream

Name: Carambar Cake with Whipped Cream
Total time: 1800 s
Yield: Serves 8-12 servings
Ingredients: 4 eggs; 3 tablespoons sugar (40 grams); 2/3 cup all-purpose flour (80 grams); 20 Carambar candies; 3/4 cup heavy cream (200 ml); 2 tablespoons unsweetened cocoa powder (15 grams); 2 teaspoons butter (10 grams); 1 1/4 cups heavy whipping cream (300 ml); 2 packets vanilla sugar; 1 packet whipped cream stabilizer

melodie Jelu @melodiejelu

Carambar Cake with Whipped Cream

melodie Jelu @melodiejelu

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Ingredients

30 min

Serves 8-12 servings

Cake
4eggs
3 tablespoonssugar (40 grams)
2/3 cupall-purpose flour (80 grams)
Carambar Cream
20Carambar candies
3/4 cupheavy cream (200 ml)
2 tablespoonsunsweetened cocoa powder (15 grams)
2 teaspoonsbutter (10 grams)
Whipped Cream
1 1/4 cupsheavy whipping cream (300 ml)
2 packetsvanilla sugar
1 packetwhipped cream stabilizer

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Steps

30 min

1

Cake:
Beat the egg whites until stiff peaks form.
In a separate bowl, mix the egg yolks, sugar, and flour.
Gently fold in the beaten egg whites.
2

Pour the batter into a baking pan.
Bake for 20 minutes at 300°F (150°C).
Remove from the pan onto a serving plate and let cool.
3

Carambar Cream:
Place the Carambar candies and heavy cream in a saucepan.
Heat until the candies are completely melted.
Add the cocoa powder and mix well. Cook for 1 more minute.
4

Remove from heat and add the butter.
Mix well and pour over the cake.
Let cool for 1 hour, then refrigerate for 2 hours.
5

Whip the heavy cream with the vanilla sugar and whipped cream stabilizer until stiff peaks form.
Decorate the cake as you like.