Quick caramel cake with roasted nuts: ready in an hour

ingredients

Corpus

6 pcs egg 6 tbsp granulated sugar 3 tbsp oil 3 tbsp water 5 tbsp plain flour 2 tbsp cocoa powder 1 tsp baking powder 1 pinch salt

Cream

1 can caramelised condensed milk (397 g) 200 g softened butter

For the top

200 g nuts to taste (walnuts, hazelnuts, almonds) to taste salt

For the top

200 g nuts to taste (walnuts, hazelnuts, almonds) to taste salt

progress

The perfect treat for an unexpected visitor or to quickly satisfy a sweet tooth.

1.

Corpus: Beat the whole eggs in a medium bowl with the sugar until frothy. Pour in the oil and water and mix everything together.

2.

Sieve the flour, baking powder, salt and cocoa into a bowl. Knead a smooth dough, which is poured and aligned into a cake tin (25 cm), the bottom of which is lined with baking paper.

3.

Bake the cake at 175°C for about 25 minutes.

4.

Nuts: chop the nuts finely, toast them in a dry frying pan until golden brown and lightly salted to contrast nicely with the sweet flavour of the cream. Transfer them to a plate to cool faster.

5.

Cream: beat the caramelised salsa until creamy and gradually beat in the softened butter. Done!

TIP: if you don’t have caramelised salk on hand, you can make it from classic sweetened condensed milk. Place the tin in a saucepan, cover with water, bring to the boil, cover the saucepan with a lid and leave to simmer over a low heat for 3 hours

6.

Folding the cake: cut the cooled cake into two rounds. Place the first one on a tray and spread half of the cream on it, attach the second cocoa shell, spread the rest of the cream on it and sprinkle the top of the cake with the cooled nuts

7.

The caramel cake can be served immediately or left to set a little in the fridge.