Coffee Cake with Caramel and Cream Topping

Coffee Cake with Caramel and Cream Topping

The coffee cake with the caramel and cream topping is a recipe from my childhood. My mom used to make this recipe quite a lot and my brother used to love it. It all got eaten up vey quickly, never any left overs for the next day. Th coffee cake with caramel and cream topping are split into three parts, and might take a bit more time to make, but it is definitely worth making. You will enjoy the end result. If you would like to try another recipe from my childhood, feel free to make the macaroni cheese

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Serves: 12 Prep time: 30 Minutes Cook time: 30 Minutes Ready in: 60 Minutes

Nutrition: Calories 241.4 Carbs: 39.9g Protein: 3.9g Fat: 7.6g

375 ml cake flour
1 ml salt
10 ml baking powder
60 ml milk
60 ml water
15 ml instant coffee
30 ml butter
4 eggs
250 ml sugar
5 ml vanilla essence
375 ml water
170 ml sugar
5 ml vanilla essence
25 ml instant coffee
50 ml brandy
1 tin of caramel
1 packet of caramel instant pudding
250 ml milk
250 ml fresh cream

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Preheat the oven to 180° Celsius.
Sift the cake flour, baking powder and salt together and keep aside.
Heat the milk, water, instant coffee and butter together and keep aside.
Beat the eggs, sugar and vanilla together.
Fold the flour mixture into the egg mixture.
Add the heated mixture to this, little by little.
Mix well and bake for about 30 minutes until a skewer comes out clean.
Skip the cake syrup part for now and move over to the topping so the instant caramel pudding can set while the cake are baking, then afterwards move over to the cake syrup.
Add all the syrup ingredients in a sauce pan and cook together for 5 minutes.
Prick the cake with a kebab stick all over for the syrup to be absorbed and pour the syrup slowly little by little until used up.
Start with the caramel and cover(spread) the cake with the smooth caramel(whisk the caramel with an electric beater to smooth en it).
The cake must be cooled when starting this step.
Beat the milk and the caramel instant pudding and let it set in fridge.
Whisk the cream until stiff and fold into the caramel instant pudding.
Spread this over the caramel layer.
Garnish with grated chocolate or raspberries.
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