- two hundred g caster sugar
- four eggs
- two hundred g butter
- two hundred fifty g flour
- one pack baking powder
- two spoons of vanilla flavoring
- Salted butter caramel :
- fifteen sugar cubes
- ten cl of water
- thirty g salted butter
- four tablespoons fresh cream
Preheat the oven to one hundred eighty °C (thermostat six) Butter and flour a square (or round) mold Weigh all the ingredients. To melt the butter.
Pour the sugar and eggs into a bowl. Beat the mixture until it whitens.
Add the melted butter, beat for one minute.
Add the flour/yeast mixture and beat for two minutes.
Pour to a mold and bake for four hundred fifty minutes to one hour. The cake is cooked when the tip of the knife comes out clean. Turn out onto a wire rack and let cool before eating.
Salted butter caramel: In a saucepan, put the sugar and water over high heat. Wait for the caramelization (dark blonde) then remove from the heat. Add the salted butter. To mix together. Return to low heat. Add the four tablespoons of fresh cream. Mix until the cream is smooth. When the caramel is done, coat the vanilla cake with it.