Caramel Sea Salt Box Cake
1.
Bake the cake slices or chiffon cake in advance.
2.
Divide into two pieces the same size as the box. (I made two boxes)
3.
Heat the sugar with water and low heat.
4.
Keep the fire low until it appears light brown as shown in the figure to stop the fire.
5.
When the fire ceases, pour whipped cream 1 immediately, and it will slightly boil.
6.
After stirring, add butter and sea salt and stir well.
7.
Allow to cool to room temperature, pour in vanilla extract and stir well.
8.
Whip the whipped cream 2 to 6 minutes, and when the lines appear, add the caramel sauce little by little, and whip while adding to achieve a harder state that can be decorated.
9.
Put the whipped cream caramel sauce into a piping bag.
10.
Put a slice of cake at the bottom of the box.
11.
Squeeze in the caramel cream sauce.
12.
Put another layer of cake slices, squeeze a layer of caramel cream sauce, and finally sprinkle almond slices and corn flakes on top.
13.
Here is a recent photo.
14.
The side is also very beautiful.
15.
Have a taste.
16.
Salty and sweet taste, don't want the ones that are delicious.
Tips:
1. Vanilla extract can be omitted.
2. The caramel sauce must be aired to room temperature before being added to the whipped cream, otherwise it will affect the whipping.
3. If the almond slices become damp, roast them a little bit. The recommended temperature is 150 degrees for 3-5 minutes.
