← All recipes

🍰 Caramel Flake Cake

890 kcal · 30 min · 4 servings

Ingredients

• 150 g raisins
• 3 tbsp orange liqueur
• 250 g margarine
• 250 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 4 eggs (size M)
• 250 g flour
• 2 level tsp baking powder
• 70 ml orange juice
• 30 ml orange liqueur
• 400 g dark chocolate coating
• 30 g coconut oil
• 60 g almond slivers
• 75 g orange marmalade
• 1 tbsp water
• 1 marzipan raw mass
• 200 g sugar

Instructions

1. 1. Soak the raisins in the orange liqueur.
2. 2. Beat the margarine, sugar, vanilla sugar, salt, and eggs until creamy.
3. 3. Mix the flour and baking powder, sift the mixture over the margarine, and fold it in.
4. 4. Fold in the soaked raisins.
5. 5. Spread the dough onto a baking sheet lined with baking paper.
6. 6. Place a folded strip of aluminum foil in front of the dough.
7. 7. Bake the dough in the preheated oven at 180 degrees (Gas: Level 2-3, Fan: 160 degrees) for about 25 minutes.
8. 8. Remove the cake base with the baking paper from the sheet and let it cool.
9. 9. Cut the cooled cake base into four equal parts.
10. 10. Mix orange juice with orange liqueur.
11. 11. Moisten the four cake bases with the liquid.
12. 12. Cut the chocolate coating and coconut fat into pieces.
13. 13. Melt the pieces in a bowl over a hot water bath, stirring occasionally.
14. 14. Place one cake base on a serving plate.
15. 15. Spread 2-3 tablespoons of the melted chocolate coating over the base.
16. 16. Sprinkle the layer with 20 g of slivered almonds.
17. 17. Place another cake base on top and repeat the process.
18. 18. Repeat the layering, but do not spread or sprinkle the top base.
19. 19. Straighten the sides of the cake.
20. 20. Press the orange marmalade through a sieve.
21. 21. Heat the marmalade with a little water.
22. 22. Brush the sides of the cake with the warm marmalade.
23. 23. Let the marmalade dry for a short time.
24. 24. Wrap the rectangular cake with the marzipan sheet.
25. 25. Trim the edges of the marzipan sheet smoothly.
26. 26. Spread the remaining chocolate coating over the marzipan sheet.
27. 27. Caramelize sugar in a stainless steel pot until golden yellow.
28. 28. Pour the caramel onto a baking sheet lined with baking paper.
29. 29. Spread the caramel slightly and let it harden.
30. 30. Break the caramel plate into pieces.
31. 31. Garnish the cake with the caramel pieces.

Nutrition per serving

• kcal: 890
• Protein: 9 g · Fett/Fat: 42 g · Carbs: 115 g