pastrybysaloni | Jupiter Shop

You can make this sauce 2-3 days ahead so that it is firm and use it for filling and topping.
In a medium sized saucepan add all the sugar and 1 tablespoon of water. Let it sit until combined and sugar is wet.
Let the sugar melt on medium heat. This can take a few minutes, let it bubble until sugar granules are melted and turn to amber caramel color.
Stir occasionally with a spatula for even heat distribution.
When sugar is completely dissolved and turns golden brown (not dark), add a few knobs of butter & stir with heat proof spatula.
Don’t add all the butter at once.
After all the butter is properly mixed, then slowly pour warm heavy cream in a slow stream.
Add only 1/3 of the cream at a time and mix. Add the remaining cream until all the cream is mixed.
Allow the caramel to boil on very low heat for less than a minute, remove from heat.
Add salt and stir.
Store in a heatproof container and cover the surface with plastic wrap. Refrigerate for up to 2 weeks.
If the sauce is too thick and cold then microwave the sauce for 5 seconds or longer if needed. For this cake, it is recommended to use a thick caramel so that it doesn’t leak from the sides of the cake.

Preheat the oven to 350f (175C) and grease 2 x 8-inch (20cm) cake pans with oil and line it with baking paper.
In a bowl combine room temperature milk, vinegar and yogurt. Let it sit for 5 min until it is slightly curdled.
Add sugar, oil & vanilla extract. Mix with a hand whisk until sugar is almost dissolved.
Combine all the dry ingredients in a separate bowl.
Sift it into liquid ingredients and mix with a whisk until smooth batter forms.
Divide the cake batter equally between the prepared cake pans and bake for 25-30 minutes or until firm to touch.
Allow the sponge cakes to be completely on a wire rack.

Whip butter in a mixing bowl using an electric whisk or a paddle attachment for 2-3 min until it is fluffy and creamy.
Add sifted powdered sugar in 2-3 parts and mix each time for a minute until it is fully mixed.
Add vanilla extract, whipping cream and salt. Mix until smooth.

Place one cake layer on a cake stand or serving plate.
Add 5–6 scoops of frosting and spread it into an even layer on top of the cake.
Use a spoon or offset spatula to create a small well in the center of the frosting.
Drizzle at least ¼ cup of caramel sauce, ensuring it’s evenly covered.
Place the second cake layer on top.
Apply a thin layer of frosting (crumb coat) over the entire cake to lock in crumbs.
Chill the cake in the fridge for 30 minutes to set the crumb coat.
Spread the remaining frosting over the cake, smoothing it out with a spatula or cake scraper. Place the cake in the fridge for 30 minutes.
Pour another ¼ cup of caramel sauce on top ( add more as needed), creating drips along the edges using a spoon.
Chill the cake again until ready to serve, then sprinkle with sea salt and enjoy!

Vanilla Caramel Cake