Caramel honeycomb cake

How to Cook Recipes Caramel honeycomb cake using 9 ingredients and 9 steps

Caramel honeycomb cake - Malaysian honeycomb cake has a sister - who is Vietnamese honeycomb cake - click the link for the recipe if you fancy another 'fun cake of the week' recipe. The most significant difference between the Malaysian and the Vietnamese honeycomb cake is that while the Vietnamese cake has a coconut-y flavour, the Malaysian one has a more toffee and caramel-y taste, due to the sweetened. I filled and covered the cake with a salted caramel buttercream. Great recipe for Caramel honeycomb cake. I made this "Bolu Sarang Semut" (Ants' Nest Cake) as we Indonesians call it, based on the instructions from a famous Indonesian food blogger: Ricke Indriani.

But maybe others can make it.

Place the milk, sugars and vanilla in a large bowl and whisk to combine.

You can have Caramel honeycomb cake using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients make Caramel honeycomb cake

1. Prepare 400 gr sugar.
2. Prepare 300 ml hot boiling water.
3. It's 5 pcs kaffir lime leaves.
4. Prepare 4 pcs pandan leaves about 7cm.
5. It's 5 eggs.
6. Prepare 120 gr plain flour.
7. Prepare 150 ml condensed milk.
8. Prepare 150 gr margarine.
9. You need 1 tbsp baking soda.

Caramel honeycomb cake instructions

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..

Caramel honeycomb cake - Once the cakes have cooled, place one cake layer on a cake plate and spread about one cup of frosting on top. Top with the second cake layer. Bring heavy cream to a boil and take it off the heat immediately, then add your chopped chocolate into it and stir until melted! Honeycomb cake (kek sarang semut), which takes its name from its beehive-like interior, full of little air pockets. The caramel toffee flavour and the spongy, airy texture sure makes this cake a lovely afternoon delight. A delicious honeycomb and salted caramel cheesecake, perfect for special occasions. If you wish to make your own salted caramel and honeycomb (which if you have time I recommend, please see my profile for the recipes on how to do so). Thank you and good luck