***For sugar caramel layer: melt sugar and water over low heat till liquid and golden brown in colour. Pour in 10 inch round baking tray(or tube baking tray). Set aside to cool down and harden.
***Prepare cream caramel layer: mix ingredients with electric mixture on low speed till well combined, about 2 minutes.
***Prepare Cake layer: mix ingredients with electric mixer on medium speed till well combined, about 5 minutes.
Pour Cream Caramel mix in the tray over the sugar layer,
Pour cake mix over cream caramel layer. You’ll feel that they will be mixed, but don’t worry they won’t, they’ll separate while baking.
Bake in HOT WATER BATH (bigger baking tray filled 2 inches-high boiling water, and cake tray is place in the water in the tray), in 350F (180C) preheated oven, for about 45 minutes or till cake springs back when touched with fingers.
Remove tray from water and let cool in the baking tray. Keep in fridge for at least 2-3 hours.
At serving time, place the tray over low heat for 10-20 seconds. Run a knife around the sides of the cakes to loosen it then flip it over a suitable serving plate. Cut, serve and enjoy.
As you can see in the picture, you’ll have a cake layer, topped with cream caramel layer topped with sugar caramel layer.
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