How to make
1 cup = 8.5 fl oz (250 ml).
First, prepare the cake layers for the cake, which you will later divide into two parts.
Beat the eggs and sugar with a mixer for about 10-15 minutes or until the mixture increases in volume and turns white, then add the flour and cocoa through a sieve and mix lightly with a spatula from bottom to top, so that it stays fluffy.
Pour the mixture onto baking paper in the mold and bake it in a preheated oven at 360°F (180°C) for 20-25 minutes.
After the cake layer cools down, cut it in two. While the cake layer cools, prepare the confectionery cream.
Put the listed cream products in a bowl and on the hob, until it thickens and while stirring constantly, add the coconut shavings, butter and vanilla and remove it from the heat.
Next up is the preparation of the caramel sauce.
Caramelize the sugar, add the cream when it thickens, add the butter, boil for another 2-3 minutes, while being careful not to thicken it too much.
Once you have prepared everything, start assembling the cake.
Put the first cake layer in a cake tin and soak it with a cup of coffee with milk - and even if you syrup it with sugar syrup, you will not go wrong.
Add a little more than half the cream, then the other cake layer and the rest of the cream.
Leave the Fantasy Caramel Cake in the fridge for a few hours or preferably for 1 night, then remove the ring but pour the cooled caramel sauce over the mold and place it back into the fridge.
Or if you are impatient like me, serve it immediately.
Enjoy!
