Caramel Buttercream Cake

Caramel is a product made by heating sugar slowly to 170ºC producing the characteristic brown colour and flavour which is used in food and drinks.

Ingredients serve 14 -16

150 g almond macaroons

1500 g caramel buttercream

800 g chocolate sponge

100 g Maraschino cherries

150 ml Baileys Cream creme caramel

200 g toasted almond flakes

14 hazelnuts

Method

Cut the 30 cm round chocolate sponge horizontal in three layers and place the bottom layer on a cake tray. Sprinkle Baileys cream creme caramel on each layer. Spread caramel buttercream evenly on bottom layer. Place a layer of macaroon and a thin layer or caramel buttercream. Place another layer of Baileys cream creme caramel infused sponge on top. Spread caramel buttercream evenly on middle layer. Place a layer of macaroon and a thin layer or caramel buttercream. Place the last Baileys cream creme caramel infused layer of sponge on top and cover the cake in caramel buttercream. Wrap the side with toasted almond flakes and divide the cake 14-16 pieces. Decorate the top with caramel buttercream and place a hazelnut on each slice.

Note: If Baileys Cream Crème Caramel is not available use a similar caramel liqueur.