SUMPTUOUS CUSTARD CAKE WITH SALTED CARAMEL

MAKES 1 LARGE CAKE Preparation: 40 min Baking: 1 hour CAKE 2 boxes vanilla cake mix 500 ml (2 c) thick custard SALTED CARAMEL 250 ml (1 c) white sugar 60 ml (¼ c) water 160 ml (²⁄₃ c) cream 30 ml (2 T) butter 2 ml (½ t) vanilla essence 5 ml (1 t) sea salt flakes BUTTER ICING 125 g soft butter 250 g icing sugar 15 ml (1 T) milk 10 ml (2 t) lemon juice 5 ml (1 t) vanilla essence ASSEMBLY fresh olive sprig to garnish 1 CAKE Prepare the cakes according to the box instructions. Use the batter to bake two 23-cm cakes. 2 Allow the cakes to cool completely then cut the tops level. Halve each cake horizontally so you have four layers. 3 Spread three of the layers with custard and stack them, placing the final layer on top. Chill until needed. 4 SALTED CARAMEL Put the sugar and water in a deep heavy-bottom saucepan (the mixture bubbles up high so make sure the saucepan is big enough). 5 Stir continuously until the sugar has dissolved. Remove the spoon and allow the syrup to simmer, without stirring, until light brown. Remove from the heat and shake gently until the syrup has become slightly darker. 6 Add the cream and whisk fast (the mixture bubbles up). Stir in the rest of the ingredients and mix well. Set aside to cool while you make the icing. 7 BUTTER ICING Cream the butter with a hand-held electric beater until smooth. Gradually add the icing sugar, beating until well combined. Add the rest of the ingredients and beat until well incorporated (the icing must be thick enough to spread). 8 ASSEMBLY Spread the cake top and sides with the butter icing. Scrape away some from the sides so the cake shows through. Spoon some of the salted caramel on top and allow it to drip down the sides. Garnish with an olive sprig.

Custard cakes are traditionally decorated with coconut – we give ours a fresh twist by slathering it in a delicious salted caramel sauce. The taste of the caramel is reminiscent of old-fashioned toffee and makes the cake look extra elegant. If there’s any left over, store it in the fridge to enjoy later.