Jersey Caramel mascarpone cake recipe

5 Method Steps

Step 1

Preheat oven to 180°C/160°C fan forced. Grease base and side of two 20cm (base measurement) round cake pans. Line with baking paper.

Step 2

Place 1 packet of jersey caramels and milk in a small saucepan over medium-low heat. Cook, stirring often, for 5 minutes or until melted and smooth. Transfer to a bowl. Set aside to cool completely.

Step 3

Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition (mixture may look curdled). Add the flour, baking powder and caramel mixture. Beat on low until just combined. Divide mixture between prepared pans and smooth the surface. Bake for 25-30 minutes or until cakes spring back when lightly touched. Set aside for 10-15 minutes to cool in pans before transferring to a wire rack to cool completely.

Step 4

Meanwhile, for the mascarpone icing, place the jersey caramels and milk in a small saucepan over medium-low heat. Cook, stirring regularly, for 5 minutes or until melted and smooth. Transfer to a bowl. Set aside to cool completely. Place mascarpone, cream and vanilla in a large bowl. Add 60ml (1 ⁄4 cup) of the cooled caramel mixture. Reserve remaining caramel mixture. Use a balloon whisk to beat until mixture thickens slightly and is spreadable. Be careful not to overbeat. Finely chop remaining packet of jersey caramels and set aside.

Step 5

To assemble, cut each cake in half horizontally. Place the base of 1 cake on a serving plate. Spread with one-quarter of the mascarpone icing. Sprinkle with one-third of the finely-chopped jersey caramels. Repeat layering with remaining cake, mascarpone icing and chopped jersey caramels, finishing with mascarpone icing. Top with extra jersey caramels to serve and drizzle with reserved caramel mixture.