Coffee and Caramel traybake

DifficultyIntermediate
Traybake
Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
Ingredients
For the cake:
 5 eggs
 120 g First Choice Butter
 120 ml First Choice Milk
 250 g castor sugar
 10 ml vanilla essence
 13 ml instant coffee powder dissolved in 30 ml boiling water
 280 g cake flour
 15 ml baking powder
 2 ml salt
For the coffee syrup:
 160 g sugar
 250 ml very strong black coffee
 60 g First Choice Butter
To finish:
 1 tin (360g) Caramel Treat
 300 ml fresh cream, whipped
 chocolate flake or shards
Directions
For the cake:
1

Preheat the oven to 170 °C. Grease and line a 20 x 30 cm rectangular dish.

2

Beat the eggs and sugar together until light and foamy.

3

Melt the First Choice Butter, First Choice Milk, vanilla essence and the coffee together in a saucepan on low heat – until only be lukewarm.

4

Sift the flour, baking powder and salt together and fold it into the egg and sugar foam.

5

Add the warm First Choice Butter and First Choice Milk mixture and mix gently to make the batter.

6

Spoon into the prepared dish and bake for about 30 minutes.

7

While the cake is in the oven, make the coffee syrup.

For the coffee syrup:
8

Place the sugar and coffee in a saucepan on low heat and stir until the sugar has dissolved.

9

Add the First Choice Butter and simmer the syrup on low heat for 5 minutes.

10

Pour the hot coffee syrup over the hot cake and leave to cool completely.

To finish:
11

Spread the caramel over the cold cake.

12

Top with the whipped cream and decorate with the chocolate shards and chocolate malted balls

Coffee and Caramel traybake
Category, Cuisine

Ingredients

Ingredients
For the cake:
 5 eggs
 120 g First Choice Butter
 120 ml First Choice Milk
 250 g castor sugar
 10 ml vanilla essence
 13 ml instant coffee powder dissolved in 30 ml boiling water
 280 g cake flour
 15 ml baking powder
 2 ml salt
For the coffee syrup:
 160 g sugar
 250 ml very strong black coffee
 60 g First Choice Butter
To finish:
 1 tin (360g) Caramel Treat
 300 ml fresh cream, whipped
 chocolate flake or shards

Directions

Directions
For the cake:
1

Preheat the oven to 170 °C. Grease and line a 20 x 30 cm rectangular dish.

2

Beat the eggs and sugar together until light and foamy.

3

Melt the First Choice Butter, First Choice Milk, vanilla essence and the coffee together in a saucepan on low heat – until only be lukewarm.

4

Sift the flour, baking powder and salt together and fold it into the egg and sugar foam.

5

Add the warm First Choice Butter and First Choice Milk mixture and mix gently to make the batter.

6

Spoon into the prepared dish and bake for about 30 minutes.

7

While the cake is in the oven, make the coffee syrup.

For the coffee syrup:
8

Place the sugar and coffee in a saucepan on low heat and stir until the sugar has dissolved.

9

Add the First Choice Butter and simmer the syrup on low heat for 5 minutes.

10

Pour the hot coffee syrup over the hot cake and leave to cool completely.

To finish:
11

Spread the caramel over the cold cake.

12

Top with the whipped cream and decorate with the chocolate shards and chocolate malted balls

Coffee and Caramel traybake
IngredientsDirections