- 160g Sugar
- 125g Unsalted butter
- 60g Hot water
- 120g Ground almonds
- 75g Egg yolk
- 125g Egg white
- 125g Trimoline
- 75g Flour T55
Caramel sponge
jamie houghton
15th December 2017
Caramel sponge
This is my recipe for caramel sponge that I used for my flight themed sugar sculpture at the 2017 UK Pastry Open
Ingredients
Method
Make a dry dark golden caramel with the sugar then stop the cooking with the hot water and add the butter after. Add the ground almonds, let it cool down then incorporate the egg yolk. Whisk the whites with the inverted sugar to make a meringue and fold this into the caramel base. Finally fold in the flour. Spread into a 40x30 frame on a silpat mat and cook in a deck oven for 12 minutes at 170°C top and bottom.
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