Vanilla cake with Garden Tales jams and salted caramel sauce


Try out, our new recipe for this vanilla layer cake with apricot and blackberry jam and salted caramel sauce

Read the full recipe below

For Cake:
2 cups caster sugar
5 free range eggs
1 tsp vanilla paste
1 cup plain yogurt
1/2 cup vegetable oil
pinch of salt
3 cups flour
1 tsp baking powder

For Filling and Icing:
½ cup Garden tales apricot jam
1/2 cup Garden tales blackberry jam 
500 g mascarpone cheese
250 ml whipping cream (35% fat) chilled
4 tbsp icing sugar
½ tsp vanilla bean paste
For salted caramel sauce:
200 gr caster sugar
200 ml cream
75 gr unsalted butter
Fleur de salt 

Let’s get started!

Preheat the oven to 180ºC. Grease two 20 cm round baking pans and line the bottom with grease-proof paper.

In a large bowl, place the eggs and sugar and beat with an electric mixer on high speed for 5 minutes until it becomes light and frothy. Add vanilla, yogurt, oil and beat well.

Then add the flour, pinch of salt, and baking powder, and mix gently, to incorporate well.

Divide the butter evenly between the prepared pans and bake for around 35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack.

For the filling and icing, beat the mascarpone until smooth on low speed, then add cream and beat until firm at a higher speed. Add sugar and vanilla paste and beat until creamy.

For salted caramel, put sugar on a pan and let caramelize until it becomes caramel color. Take it from the stove, add butter and fleur de salt, and whisk until smooth. Then add cream and whisk well. Let it cool before using.

To assemble the cake, first, you need to level the cakes and then cut each in half to have four layers.
Place the first layer of the cakes on a cake stand or serving dish and spread a few tablespoons of apricot berry jam over the cake without reaching the sides.

Spread some of the mascarpone mixtures on top of the jam with a palette knife, spreading it right to the edges, then spread some blackberry jam on top, and then pop the second layer of cake on top.

Repeat the jam and mascarpone with the other cake layers and finish with your fourth layer of cake.

Spread the rest of the icing on top and sides, giving it a naked look with the help of a knife to reveal part of the cake.

Garnish with salted caramel sauce and fresh apricots and blackberries. 


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