Caramel honeycomb cake
Caramel honeycomb cake

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, caramel honeycomb cake. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Caramel honeycomb cake is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Caramel honeycomb cake is something that I’ve loved my whole life. They are nice and they look fantastic.

We've made a Nutella and Maltesers Cake AND a Caramel & Honeycomb Cake while reviewing the Wilton Easy Bake Strips. Two for the price of one. Make the sides higher than the cake pan.

To begin with this particular recipe, we have to first prepare a few components. You can cook caramel honeycomb cake using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Caramel honeycomb cake:
  1. Make ready 400 gr sugar
  2. Make ready 300 ml hot boiling water
  3. Get 5 pcs kaffir lime leaves
  4. Take 4 pcs pandan leaves about 7cm
  5. Take 5 eggs
  6. Make ready 120 gr plain flour
  7. Make ready 150 ml condensed milk
  8. Make ready 150 gr margarine
  9. Get 1 tbsp baking soda

Making your own caramel requires care and attention, but the resulting bubbly crunchy cinder toffee is worth it, from BBC Good Food. The caramel toffee flavour and the spongy, airy texture sure makes this cake Malaysian honeycomb cake has a sister - who is Vietnamese honeycomb cake (bánh bò) - click the link for the recipe if. This Honeycomb Cake is truly magical. It starts out with crepe-like pale batter that takes on a beautiful, deep It Is Still Not Perfect Yet - Indonesian Honey Comb Cake-Bika Ambon or Bingka Ambon.

Instructions to make Caramel honeycomb cake:
  1. On low fire, make the caramel by cooking the sugar until golden brown looks like white tea. At this stage not all sugar is dissolved. Turn off the heat. Add pandan leaves and kaffir lime leaves and slowly add boiling water. Careful with the splatter. Turn on the heat and boil until sugar completely melts. Smells nice and strong while the colours darkened at this stage. Set aside until cool. Strain and measure to 400ml add in water if necessary.
  2. Preheat oven to 180’ C, convection.
  3. Beat eggs with whisk until frothy. Add alternately between flour and caramel syrup.
  4. Gradually add condensed milk and mix well.
  5. Add melted margarine. Mix well. Color of batter changed slightly.
  6. Add baking soda through a strainer and mix well.
  7. Pour into tube pan that’s greased well and dusted with flour. Batter may not looks homogeneous but it’s ok.
  8. Bake in preheated oven for about 45 minutes. Top of cake will go glossy dark brown.
  9. Once cooked, make sure you completely cool the cake before you tip it over. Cake is rather fragile when it’s hot.

Stir in caramel syrup in a thin stream and make sure batter is well mixed. Syrup tends to sink to the bottom of mixing bowl. Chocolate cake with salted caramel buttercream and honeycomb pieces, covered in dark chocolate Fill the cake layers with salted caramel buttercream, then cover the entire cake with a crumb layer. Use sweet caramel to add a silky texture to fabulous bakes such as caramel orange and poppy seed loaf, salted caramel shortbread, and triple chocolate caramel cake. This is a cake popular in Malaysia and Indonesia.

So that’s going to wrap this up with this exceptional food caramel honeycomb cake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to caramel honeycomb cake cooking. Go on get cooking!