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Coffee Caramel Cake Recipe:
Ingredients:
butter 180 grams ( 3/4 cup)
white sugar 70 grams (1/3 cup)
brown sugar 75 grams (1/3 cup + 1 tbsp)
pinch of salt
vanilla 1/2 tsp
egg 3 large (173 grams)
yolk 1 large (20 grams)
coffee powder 4 tsp (8 grams)
warm water 30ml
Dry:
cake flour 185 grams ( 1 3/4 cup)
baking powder 1 tsp ( 2 grams)
baking soda 1/2 tsp (2 grams)
Caramel sauce:
white sugar 150 ( 3/4 cup) grams
whipping cream 150 ml (warm)
butter 37 grams (2 1/2 tbsp)
Swiss Meringue Buttercream:
eggwhites 1/2 cup (130 grams)
sugar 1 cup (200 grams)
butter 2 cups (450 grams)
(I used half compound half real butter)
Coffee powder 3 tsp Mix warm water 2 tsp
walnuts (optional)
Baking time: 30-35 minutes (160°c)
tin can size: 6x3