Iced cake with salted caramel ☺️☺️☀️☀️

Iced cake with salted caramel ☺️☺️☀️☀️

Ingredients

hazelnut kernel

200 g

hazelnut kernel

50 g

sugar

180 g

sugar

250 g

egg L

4 pcs.

fine salt

½ c. of coffee

butter

30 g

butter (to grease the pan)

1 c. of soup

flour

50 g

water

1 q.b.

fresh cream

2 dl

salt flower

1 c. of tea

ice cream

3 packs.

Preparation

Step 1

Grind 20 g of hazelnut kernels with 180 g of sugar. Transfer the mixture to a bowl, add the egg yolks and beat for about 10 minutes until creamy. Reserve.

Step 2

Beat the egg whites with the salt and set aside.

Step 3

Preheat the oven to 170° C. Butter a springform pan measuring approximately 23cm in diameter, line the bottom with a disc of baking paper and grease again.

Step 4

Mix the flour with the egg and hazelnut mixture, gently fold in the beaten egg whites, pour the dough into the pan and bake for around 35 minutes.

Step 5

Place 250 g of sugar in a non-stick frying pan, add water until it covers the sugar and let it boil gently until a light caramel appears.

Step 6

Heat the cream, without letting it boil. Remove the frying pan with the caramel from the heat and pour it in a stream, stirring constantly, over the cream. Add the fleur de sel and butter and heat again until you obtain a homogeneous mixture.

Step 7

Remove the cake from the oven, let it cool slightly, discard the ring and place it on a wire rack until it cools completely. Place the ice cream at room temperature to soften a little.

Step 8

Cut the cake in half and place a disc back in the pan. Spread the ice cream on top, cover with the other disc and place in the freezer for about an hour.

Step 9

When ready to serve, remove the ring, place the cake on the serving plate and drizzle with the salted caramel.

Step 10

Sprinkle with the remaining hazelnut kernels, roughly chopped, and serve.