Caramel and salted butter drip cake

A birthday or other special occasion? La Patelière has a delicious drip cake for your celebrations! Filled with praline paste and topped with our salted butter flavoured caramel, this festive cake will delight young and old alike.

Ready? 

EQUIPMENT

18 cm diameter mould

Baking paper

Whisk

Salad bowl

Food processor or electric whisk

Maryse

Knife

Tea towel

Food film

Tooth knife

Saucepan

Pastry bag

Spatula

INGREDIENTS

Molly cake : :

200g eggs

333g sugar

333g 35% cream

333g flour

1 sachet (11g) La Patelière baking powder

Butter cream : :

68g water

270g sugar

135g egg white

450g butter

200g La Patelière praline paste

Assembly :

200g de pâte de pralin La Patelière

100g de praliné en grains La Patelière

200g de nappage caramel beurre salé La Patelière

Bougies assorties Rose et Or La Patelière

Top tip

To assemble your cake straight, use a level to adjust the height of your cake.

Recipe

Let's get baking!

Preheat your oven to 150°C (static heat). Line the bottom and sides of the tin with baking parchment, leaving 4cm of parchment hanging over the sides of the tin.

Whisk the eggs with the sugar for around 10 minutes, until the mixture doubles in volume. Slowly add the flour and baking powder.

At the same time, whip the cream until stiff.

Gently fold the whipped cream into the egg-sugar-flour mixture.

Fill your tin and bake for 1? hours. Be careful not to open the oven before the end of the baking time to prevent the cake from falling out. Check with a knife to make sure it is cooked through.

molly cake bd

When the cake is cooked, turn off the oven and leave it inside for a further 10 minutes.

You can then unmould it and leave it to cool with a tea towel over it. When it’s cold, wrap it in plastic film and place it in the fridge overnight.

Then, using a serrated knife, cut the cake into three equal parts.

molly découpe bd
2. Butter cream :

Start by making an Italian meringue. Whisk the egg whites until stiff. At the same time, make a syrup in a saucepan with the water and sugar and heat to 119°C. Once the temperature has been reached, pour the syrup in a trickle along the length of the bowl over the egg whites at high speed. Leave the meringue to cool completely in the mixer at medium speed before using.

meringue BD

Once your meringue has cooled, add the diced butter and praline paste, continuing to beat at medium speed.

meringue beurre BD
3. Assembly :

To assemble, take the first slice of molly cake and place it on your base. Using a piping bag, pipe a thick roll of buttercream around the edges of your cake and a large one in the centre. Then add more pralines to fill the pastry. Repeat the steps for each layer, finishing with the third slice of molly cake. To make sure your cake is straight, use a level to adjust the height.

Using a spatula, cover the cake with the buttercream.

Use the salted butter caramel to make the drips on the cake, taking care not to add too much caramel and giving it time to run.

Using the remaining buttercream, pipe spirals and decorate with the praline seeds.

Enjoy your meal!

Discover our other ingredients

Our other recipes

Pistachio Raspberry Tiramisu

Caramel and salted butter drip cake

Strawberry Shortcake

Churros