* ingredients :
°350 grams of sugar
°115 g flour
°125 grams butter
°1 tablespoon water
°50 cl of milk
°1 vanilla bean
°A sprinkle of Fleur de Sel
°25 gm fresh liquid cream
°100gm semi-salted butter
°4 eggs
level 1
For this recipe, you will need a mold 22 cm high.
The second step
Prepare the toffee:
Step 3
Cut the salted butter into small cubes and mix it with fresh cream. Heat the cream and butter in the microwave for a minute or two. Add fleur de sel to the mixture.
Step 4
Pour 200 g of sugar into a medium saucepan over low heat.
Step 5
Wait until the caramel begins to turn amber before blending it and adding the still-hot butter-cream mixture.
Step 6
Keep mixing to get the caramel cream and set aside.
Step 7
Cake preparation:
Step 8
Preheat the oven to 150°C (without convection).
Step 9
Melt the butter in the microwave.
step 10
Drain the eggs and keep the eggs. In a bowl, boil the egg yolk with the remaining 150 grams of sugar.
Step 11
As soon as the yolks whiten, add in order: melted butter, flour, 1 tablespoon of water, milk, caramel, vanilla seeds.
Step 12
Whisking egg whites. Adding egg whites to rest of the preparation without crushing them too much.
Step 13
The cream will be very liquid and you will feel like you have lumps floating around, but this is normal.
Step 14
Pour this mixture into a mold and bake for 45 to 50 minutes.
step 15
Cooking may take more than 50 minutes depending on the oven, it is important to build yourself on consistency (the heart is trembling and not making big waves).
Step 16
Once done baking, allow the cake to cool before placing it in the refrigerator for at least 4 hours.
step 17
Tip: Add shavings (or small cubes) of soft caramel, chocolate chips, or even small cubes of apple to the preparation.
step 18
Served with homemade caramel sauce.
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