Salt Caramel Tort

Posted in - Puddings on November 8th 2012 0 Comments

The first time I had salt caramels, they were given to me by a lovely friend.  I found them more interesting than delicious.  So this recipe is not only interesting, but absolutely delicious; I think so anyway, and so say those who have tried it.

The first time I made this, I did so as a cake and so put a buttercream icing on top.  The second time, I did not use the icing but added salt caramel sauce.  So with the icing it could be a tea time cake with a twist, a delicious pudding with the caramel sauce, or a canape seen in the photograph; up to you.

5 eggs
4 of them separated
250g granulated sugar
100mls water 250g ground almonds ½ tsp sea salt (I use Maldon sea salt which is less harsh than traditional table salt)

1. Whisk the egg yolks until they are light in colour and a trail is left for a seconds when you lift the whisk.
2. Place the sugar and water over a low heat.  When the sugar has completely dissolved, turn the heat up and bring to a fast simmer or boil, until it is a deep caramel colour, or 160 degrees C if you are using a sugar thermometer.
3. While whisking the egg yolks, drizzle the caramel from a height on top of them. If you leave it to cool before drizzling, it will harden and will not therefore drizzle.  Do it from a height slowly so that it does not cook the eggs.
4. Add a whole egg and mix in.  This ensures the mixture does not harden too much.  It may look a bit of a mess at this stage but do not worry….
5. Mix in the ground almonds.
6. Whisk the egg whites to medium-firm peak.  Add a third of the whites to the mixture and stir in.  This introduces the different consistency of the white, softens the mixture, and makes it easier to fold in the remaining whites.
7. Fold in the remaining whites and tip into an 8inch springform cake tin.  If you are making canapes, then take a roasting tin (about 31cm x 22cm) and line it with baking paper.  Pour in the mixture and spread it out so that the tort will not be too deep and therefore be bite size when you cut it with a cutter.  This is not an exact measurement. Use whatever you have available to  bake it in; it does not really matter when you are making canapes, as long as the tort is not too deep.
8. Bake in the oven at 175 degrees C for 40 minutes.  Check it after 20 minutes and put some foil on top if it is browning too quickly. When making the canapes it will cook faster because it is not as deep so you should be ready after about 20 minutes.
9. Let it cool for ten minutes before removing it from the tin.

Salt Caramel sauce
120g granulated sugar
120 mls water
120mls double cream
½ tsp vanilla extract
½ tsp sea salt

1. Heat the sugar and water over a low heat until dissolved. Turn the heat up until it is a deep caramel colour, or 160 degrees C if you have a thermometer.
2. Add the cream,vanilla extract and salt and remove from the heat.

Salt Caramel Icing
100g unsalted butter
150g icing sugar
45g sugar
3 tbsp water
3 tbsp double cream

1. Heat the sugar and water over a low heat until dissolved. Turn the heat up until it is a deep caramel colour, or 160 degrees C if you have a thermometer.
2. Add the cream and vanilla extract and salt and remove from the heat. Leave until completely cool, about half an hour or so.
3. Beat the softened butter and icing sugar until light and fluffy.  Add the cooled caramel and beat until light and fluffy.  Ice the torte.
4. You may decorate this the spun sugar. I am really not an expert at all but you could try repeating the caramel making process to when the sugar water mixture is 160 degrees C and at that point, remove from the heat and over a baking sheet, dipping a spoon or fork into the caramel, drizzle it quickly with into spun sugar if you are successful, or in shapes which may be used to adorn the top of the cake, or tip the whole lot onto the sheet so that when it is cool, you may break it into shards with which to decorate the tort.
5. If you like more of a kick from your salt caramels, then you may like to top iced canapes with a shard of Maldon sea salt.



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