Caramelised dome cake
A dome-shaped cake with a densely piped caramelised top and a crisp crumb edge. For a smaller party, served whole.
This cake starts with its shape: not a round layer cake but a dome, and that changes how it slices – the slices are taller in the middle and lower at the edge. If you want even slices, we suggest the traditional round cake.
We pipe dense, elongated strips of cream on top and caramelise them. That makes the surface golden brown and slightly crisp while the inside stays creamy. The lower edge is dusted with crumb all the way round.
When it is available
A seasonal item. We make it mainly in autumn and winter, when caramel and more roasted flavours are more welcome. Rarely in summer, because a caramelised surface loses its crispness in the heat.
Size
Because of the dome shape it is made in one size, which is enough for six to eight people. For a larger party we suggest two domes, or one dome and a tray of slices.
Ingredients
Egg, sugar, wheat flour, cream, butter, caramel, vanilla, biscuit crumb.
Allergens
Egg, gluten (wheat), milk.
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