Coffee and Caramel traybake
Butter UHT (Long Life) Milk
Recipe Information
12
serves:
30 mins
prep time:
30 mins
cook time:
medium
difficulty:
Ingredients:
For the cake:
- 5 eggs
- 120 g First Choice Butter
- 120 ml First Choice Milk
- 250 g castor sugar
- 10 ml vanilla essence
- 13 ml instant coffee powder dissolved in 30 ml boiling water
- 280 g cake flour
- 15 ml baking powder
- 2 ml salt
For the coffee syrup:
- 160 g sugar
- 250 ml very strong black coffee
- 60 g First Choice Butter
To finish:
- 1 tin (360g) Caramel Treat
- 300 ml fresh cream, whipped
- chocolate flake or shards
Preparation method:
For the cake:
- Preheat the oven to 170 °C. Grease and line a 20 x 30 cm rectangular dish.
- Beat the eggs and sugar together until light and foamy.
- Melt the First Choice Butter, First Choice Milk, vanilla essence and the coffee together in a saucepan on low heat – until only be lukewarm.
- Sift the flour, baking powder and salt together and fold it into the egg and sugar foam.
- Add the warm First Choice Butter and First Choice Milk mixture and mix gently to make the batter.
- Spoon into the prepared dish and bake for about 30 minutes.
- While the cake is in the oven, make the coffee syrup.
For the coffee syrup:
- Place the sugar and coffee in a saucepan on low heat and stir until the sugar has dissolved.
- Add the First Choice Butter and simmer the syrup on low heat for 5 minutes.
- Pour the hot coffee syrup over the hot cake and leave to cool completely.
To finish:
- Spread the caramel over the cold cake.
- Top with the whipped cream and decorate with the chocolate shards and chocolate malted balls