Caramel Cake

This cake is very tasty and not very heavy, so it works quite well even after a big dinner. It traditionally has arrak punsch in the almond base but that is difficult to get outside of Sweden but you can replace it with rum or skip the alcohol altogether.

Base
300 g almond paste
1-2tbl arrak punsch (optional)
3 eggs

Caramel
1 1/2dl cream
1/2dl sugar
1/2dl light syrup (golden syrup)

Take a baking tin with removable edges and clad the bottom with baking paper and butter the sides.

Grate the almond paste finely in a bowl and add the arrak punsch or rum.

Add one egg at a time and mix carefully between each one.

Pour the mixture into the tin and bake it for 30 min at 175ºC.

Let the cake cool off.

Whilst the cake is baking make the caramel.

Mix the cream, sugar and syrup in a wide, thick bottomed sauce pan.

Boil until the caramel thickens, stirring often.

Don't boil it for to long but just enough so that you can create "streets" in the caramel when you drag a spoon along the bottom of the pan, which allows you to temporarily see the bottom of the pan.

Let it cool off a little bit then spread it over the cake.

Is favorably served cold.


Enjoy!