Indulgent American cake with thick frosting and caramel sauce, decorated with biscuits.

  • Serves: 6 people
  • Prep time: 45 minutes
  • Cooking time: 60 minutes
    • American
    • Vegetarian

    Caramelised Biscuit Cake with Caramel Drizzle

    Recipe Information

    Ingredients
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    For the cake

    227g Self Raising Flour

    227g Brown Sugar

    227g Unsalted Butter

    4 Eggs

    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

    100g Sugar

    45g Unsalted Butter

    35ml Double Cream

    Pinch of Salt

    To decorate

    1 packet of Caramelised Biscuits

    Method

    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.

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