Cake made with homemade caramel

Preheat the oven to 350 degrees. Grease and flour two 9-inch baking pans.

In a big bowl, mix together 2 cups plus 2 tablespoons of flour and salt.

You should put sugar and mix well with a whisk.

Select a pot and combine the butter and water. Heat until boiling and stir in the flour and sugar until the mixture is smooth.

Next, you can include sparkling water, yogurt, eggs, and vanilla. Mix everything well until it is smooth.

Once you are done, pour the mixture into baking sheets that have been greased with butter and flour.

Make sure to bake the cake for 20-25 minutes. Check it after around 15 minutes or until a toothpick comes out clean. Be cautious not to bake it for too long.

Take out the molds from the oven right away and allow them to cool on the wire rack for 15 minutes. Next, you can place the layers on shelves lined with parchment paper to cool down completely.

To prepare caramel frosting (Note: you will need two jars for this decoration, so make sure to have all ingredients ready and a large pan). Select a big pot and add 2½ cups of sugar, butter, cream, a little salt. Heat over medium heat until it’s close to boiling. Then, make sure to transfer the syrup to a different pan.

In a small saucepan, put half a cup of sugar and melt it over medium heat until it turns amber. Avoid stirring the sugar, but shake the pan every few minutes to spread the sugar evenly. It is the sweet liquid that you will pour into the pot.

Make sure to cook over medium to medium-high heat while adding the syrup and continue stirring until it reaches the softball stage or 232 degrees on the thermometer.

Take the pan off the heat right away, put in the vanilla, and allow it to cool for 15 minutes.

Now you need to use a large mixer and beat at a medium speed. You can also use the hand mixer at a medium speed and beat for 15-20 minutes, or until it looks like ice cream.

Don’t forget to add some cream if the frosting gets too hard or thickens too fast.

Have fun!