Caramel Praline Sponge Layer Cake

By MiNDFOOD

Almond & Caramel Praline Layer Cake
Elevate your dessert experience with this divine cake.

Caramel Praline Sponge Layer Cake Recipe

This Caramel Praline Sponge Layer Cake recipe is the perfect blend of sweetness, creaminess, and a satisfying crunch.

Elevate your dessert experience with this divine cake or save the recipe and make it for a Birthday celebration!

Serves 6-8

Ingredients:

250g butter

1 cup caster sugar

3 eggs

2 tsp vanilla extract

2 cups self-raising flour

300ml carton sour cream

1/4 cup milk

600ml thickened cream

375g bag white chocolate melts

Almond Praline

3/4 cup toasted flaked almonds

1 cup white sugar

Caramel Sauce

1 cup firmly packed brown sugar

1/2 cup pure or pouring cream

80g butter, extra

Method:

Preheat oven to 160C. Grease and line a 20cm round cake tin with baking paper. Using an electric beater, beat butter and sugar for 5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until combined. Sift in flour, then add sour cream and milk. Fold into batter. Pour into tin; bake for 1 hour until cooked through. Turn onto a wire rack and allow to cool.

To make the almond praline. Line a baking tray with baking paper. Sprinkle with almonds. Place sugar in a non-stick saucepan over medium-low heat. Cook for 5 minutes, shaking pan every 2 minutes until sugar is melted and a rich caramel colour. Pour over almonds; allow to cool and set. Break into pieces.

To make caramel sauce, place brown sugar, pouring cream and extra butter in a saucepan over medium heat. Stir for 5 minutes until melted. Cover and refrigerate until thickened slightly.

Heat half thickened cream in a saucepan until bubbles appear. Stand for 1 minute. Add chocolate; stir until melted. Transfer to a bowl. Cover and refrigerate until mixture thickens. Place remaining cream in a bowl; beat, using an electric hand beater, until soft peaks form. Fold into chocolate mixture.

Cut cake into 4 layers. Place one layer on a serving platter. Spread 1/4 chocolate mixture over cake. Drizzle with caramel sauce and sprinkle with praline. Repeat layers three more times and serve.

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