CHARLTON’S CITRUS AND CARAMEL POT CAKE
CAKE
3 egg yolks
250 ml cup sugar
125 ml margarine (room temp.)
Combine above ingredients together till smooth°
10 ml caramel essence (add to the mixture when smooth)
650 ml cake flour
15 ml baking powder
Pinch of salt
Add the dry ingredients to the smooth mixture and mix trough
20 ml lemon juice
Lemon zest
Add to cake mixture
3 egg whites (beat till stiff and fold into the cake mixture)
Bake in a pot over a hit plate till testing stick come out dry or bake in oven @ 180°c for 30 mins.
TOPPING
Caramel (cut cake in half once cooled down, cover centre with caramel then cover the whole cake with a thin caramel layer)
Frrsh cream (cover cake in a layer of fresh cream, now combine the remaining caramel and cream together and decorate as preferred)
ENJOY 😉
Recipe and photo: Charlton Leonard Petersen
