We all get so comfortable with the things we know that we stop trying new stuff and taking risks. Like, I haven’t ventured into any new recipe for so long :(.
But on insistence of a friend, I finally tried my hands at making Caramel. I have read the process several times earlier, but the technicality, the need of a candy thermometer and the bubbling hot cream technique are enough to scare anyone. I also read the condensed milk caramel, also called Dulce de leche. This did interest me but I didn’t have condensed milk at hand. So I started with what I had, and it turned out well. This caramel buttercream was lovely in texture-soft silky smooth and fluffy and tasted yumm 🙂
So basically this post is about the dreaded caramel, which I sandwiched between two regular chocolate sponge cakes. But, the highlight of this chocolate cake with caramel buttercream and roast almond Filling will be the roasted almonds which complemented the caramel realy well!
Now for the almonds. I prefer roasting them in the microwave at 100% power for 5-7 minutes. This is quicker than roasting them in the oven.
Lets assemble this now.
You can bake 2 of your favourite sponge cakes- vanilla , chocolate or maybe white chocolate cakes.
Anything you feel like having today!!
I baked 2 chocolate sponge cakes , sandwiched them with lots of caramel buttercream sprinkled with chopped roasted almonds. You can have it as it is or cover the entire thing in chocolate icing, ganache or buttercream. Mine was covered in this silky dark chocolate ganache (you can find the ganache recipe in the chocolate truffle cake post). But I was feeling a little creative that day so I made this pattern with the leftover buttercream and chocolate buttons. Pretty !!
Let it settle in the refrigerator for a few hours before cutting into it. The pictures that show the filling inside are a little messy 😀 because we coudn’t wait to eat!!!