Sweet Caramel Sandwich Gateau
1 hr 15 min.
ready in 2 h.
- For the vanilla & chocolate cakes
- 1 cup butter
- 1 cup superfine caster sugar
- 1 ¼ cups self-rising flour (sifted)
- ½ cup Almond flour
- 1 tsp Baking powder
- 3 eggs
- ⅔ cup plain Yogurt
- 1 tsp vanilla extract
- 5 Tbsps cocoa powder
- For the caramel cake
- ½ cup butter
- ½ cup light brown sugar
- 3 Tbsps dark brown sugar
- ⅔ cup self-rising flour (sifted)
- ¼ cup Almond flour
- ½ tsp Baking powder
- 2 eggs
- 0.333 cup plain Yogurt
- ½ tsp vanilla extract
- For the filling
- 1 ¾ cups jarred Caramel
For the vanilla and chocolate cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
Whisk together all the ingredients, except for the cocoa.
Put half the mixture into another bowl and whisk in the cocoa.
Spoon into the tins and bake for 20-25 minutes until a skewer inserted in the centre comes out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the caramel cake: repeat the above process and baking time.
Invert the caramel cake and spread with 1/3 of the caramel. Top with the chocolate cake and spread with another 1/3 of caramel. Place the vanilla cake on top and spread with the remaining caramel.
For the coating: bring the cream to a boil in a pan and pour over the chocolate. Stir until smooth and cool until thickened and spreadable.
Spread over the cake and leave to set.