Golden Spice Caramel Torte

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Ingredients:

Mauri Yellow Moist Cake Mix500g
Whole Eggs 275g
Water170g
Brown Sugar50g
Cocoa Powder10g
Cinnamon Powder 10g
Corn Oil125g

Caramel Sauce

Sugar500g
Water50g
Whipping Cream320g
Salt3g
Unsalted Butter50g

Caramel Syrup

Water200g
Sugar 60g
Water200g

Caramel Walnut

Water60g
Brown Sugar65g
Salt1g
Walnut (Toasted)125g
Unsalted Butter15g

Baking Step:

  1. Mix all ingredients at slow speed for 1 min.
  2. Scrape down the sides of the bowl and mix at medium speed for 3 mins.
  3. Lastly change to slow speed for 1 min.
  4. Pour 600gm batter into 16cm x 16cm square tin.
  5. Bake at 170°C for 35-40 minutes.
  6. Baking conditions vary depending on batter scaling weight and oven characteristics.

Caramel Sauce Production Method:

  1. Warm pot over medium heat and cook until the sugar dissolves, turns clear and start to bubble.
  2. At this point do not stir again, simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan as needed to prevent crystallization.
  3. Sugar will form clumps but continue swirling and cooking until the mixture thickens and turns a deep amber colour like honey. Carefully add the butter and whisk until completely melted.
  4. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all the cream has been incorporated. Whisk in the salt.
  5. Pour into container allow to cool completely.

Caramel Syrup Production Method:

  1. Warm pot over medium heat and cook until the sugar dissolves, turns clear and start to bubble.
  2. At this point do not stir again, simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan as needed to prevent crystallization.
  3. Sugar will form clumps but continue swirling and cooking until the mixture thickens and turns a deep amber colour like honey. Carefully add the butter and whisk until completely melted.
  4. Set aside to cool.

Caramel Walnut Production Method:

  1. Place a piece of non-stick parchment in pan. Set aside.
  2. Add all ingredients in a medium non-stick skillet.
  3. Place skillet over high heat and cook, stirring occasionally for 4 minutes.
  4. Reduce heat to medium, stir continuously for an additional one minute and cook until all the moisture evaporates. The walnuts will darken, become glossier, and begin to clump together.
  5. Transfer the nuts onto the prepared plate, ensuring to scrape off any remaining caramel from the pan. Allow them to cool to room temperature.

Assemble:

  1. Slice the square cake into 2 layers, place a layer cake on top cake board, apply a layer caramel sauce and top with another layer cake, using caramel syrup to brush top layer cake.
  2. Slice the cake to 9cm x 3cm rectangular size. Top decorate with caramel walnut.
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