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Caramel sponge slice with golden brown pastry and creamy caramel layer
Soft sponge cake layers filled with rich caramel cream.

Caramel cream sponge slice

Author: Flavelo
Recipes Cakes and Desserts
The caramel slice is a simpler relative of the Hungarian 'Hatlapos' cake. Here, the caramelised sugar provides not only flavour but also a beautiful amber colour to the cream. The softness of the sponge-like cake and the richness of the cooked caramel cream create perfect harmony.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tin (medium size): For baking.
  • Heavy-based saucepan: For caramelising sugar (to prevent burning).
  • Whisk: For mixing the cream.

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

For the sponge, whisk the eggs with the sugar until pale yellow and creamy, then drizzle in the melted butter.

Tip: Whisking incorporates air into the batter, while the butter ensures softness.
2 ✓

Mix the flour with the baking powder and fold into the egg mixture. Pour into a buttered baking tin and bake at 180°C until golden brown (approx. 20-25 minutes). Check with a skewer.

Tip: Baking powder releases gas under heat, which raises the cake.
3 ✓

While the cake is baking, prepare the cream: melt the sugar in a saucepan and let it caramelise until it turns a beautiful amber colour.

Tip: Do not stir with a spoon, just swirl the pan! Sugar sticks to the spoon and crystallises.
4 ✓

Remove from heat and carefully pour in the HOT cream while stirring continuously. Be careful, the steam can burn!

Tip: If you pour cold cream into hot caramel, it will seize instantly and become rock hard. (Thermal shock).
5 ✓

Return to the heat and cook on low until the caramel has completely dissolved in the cream and thickened. Finally, stir in the butter.

Tip: Butter gives shine and creaminess to the sauce.
6 ✓

Pour the lukewarm cream over the cooled cake. Let it set in a cool place before slicing.

Tip: The cream needs time for the fat to resolidify so it can be sliced.

Recipe FAQ

Why did the caramel go hard?
You cooked it too long, and too much water evaporated. Next time, loosen it with more cream.
Did the cream curdle when adding the cream?
Cold cream shocked the hot sugar. Heat the cream before adding it!

Ingredients

  • 250 g Plain flour
  • 200 g Caster sugar (for the sponge)
  • 150 g Butter (melted)
  • 3 pcs Eggs
  • 1 sachet Baking powder (approx. 10g)
  • 150 g Granulated sugar (for the caramel)
  • 200 ml Double cream (hot)
  • 50 g Butter (for the cream)