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Recipe: Caramel Winter Cake

21 Dec 2017




  • 1000 g of Tegral Satin Cream Cake Dark
  • 350 g of Eggs
  • 300 g of Oil
  • 225 g of Water


  • 250 g of Deli Caramel
  • 100 g of Milk
  • 150 g of Bavarois Neutre
  • 500 g of Passionata


  • Q.S. Deli Caramel
  • Q.S. Pecan nuts

Working Method

  1. Mix all the cake ingredients for 5 min. at medium speed with a flat beater.
  2. Fill rings for 2/3.
  3. Bake at 170°C for approximately 30 min.
  4. Let cool down completely and cut in two layers.
  5. For the caramel mousse heat the milk and Deli Caramel to 40°C and add the Bavarois Neutre.
  6. Incorporate the whipped Passionata. Pipe between and on top of the cake layers.
  7. Freeze.
  8. Melt the Deli Caramel slightly and pipe a swirl on top of the frozen caramel mousse.
  9. Decorate with pecan nuts.