Indulgent American cake with thick frosting and caramel sauce, decorated with biscuits.
Caramelised Biscuit Cake with Caramel Drizzle
For the cake
227g Self Raising Flour
227g Brown Sugar
227g Unsalted Butter
Dash of Maple Syrup
For the frosting
460g Unsalted Butter
1kg Icing Sugar
2 tsp Milk
3 tbsp Caramel Sauce (from the recipe below)
For the caramel sauce
45g Unsalted Butter
35ml Double Cream
Pinch of Salt
1 packet of Caramelised Biscuits
Pre-heat the oven to 160°C/Fan 140°C/Gas Mark 3 and line a 15cm round cake tin with baking paper.
Make the cake by creaming together the brown sugar and butter until smooth.
Mix in the flour, eggs and maple syrup to form a smooth batter.
Transfer the mixture to the prepared cake tin and bake in the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool completely.
Make the caramel sauce by gently heating the sugar in a saucepan until it starts to melt into a syrup and starts to turn amber in colour.
Remove the pan from the heat and whisk in the butter, cream and salt.
Leave to cool and thicken for 20-30 minutes. Slice the cake in half.
Whisk together the unsalted butter, icing sugar and milk to create a thick frosting.
Set 5 tablespoons of frosting to one side before adding 3 tablespoons of the caramel sauce to the remainder.
Use a quarter of the caramel frosting to fill the cake and the remainder to coat the top and sides.
Transfer the plain buttercream to a piping bag and pipe rosettes of frosting on top of the cake.
Crush 8 biscuits and press around the base of the cake.
Decorate the top of the cake with some snapped biscuits and any remaining crumbs.
Pour the caramel sauce into a piping bag and pipe a caramel drop around the top edge, allowing the sauce to naturally run down the sides.
Store in an airtight container.